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MISCELLANEOUS
107.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
Full Speed
Galantine
Mousse
Low Temperature Steam
160°F (71°C)
Loaf pans
Prepare recipe and place mixture in
loaf pans.
Load pans in a preheated oven
directly on wire shelves.
Loaf Pans, 3 lb (1,4 kg) capacity:
4-1/4" x 8-1/8" x 3-1/8"
(108mm x 206mm x 79mm)
G A L A N T I N E o r M O U S S E
P
REHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
Press and Set CORE TEMP
9 loaf pans
3 shelves
24 loaf pans
3 shelves
15 loaf pans
5 shelves
40 loaf pans
5 shelves
48 loaf pans
6 shelves
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
80 loaf pans
10 shelves
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
P
REPARATION
➤
➤
➤
TIMER
CORE
TEMP
SEL ECT COOK ING TIME
SELECT INTERNAL CORE TEMPERATURE
S T O P T H E C O O K I N G F U N C T I O N AT A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y.
Time and temperature settings are suggested guidelines only. Due to
variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures
shown. All cooking should be based on internal product temperatures.
O R
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
135° to 140°F
(57° to 60°C)
10° to 15°F
(6° to 8°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
GALANTINE
60 minutes
MOUSSE
55 minutes
150°F (66°C)
150°F (66°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
PRESS
START
PRESS
START