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MISCELLANEOUS
108.
P Â T É E N C R O U T E
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.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
Full Speed
Pâté en Croute
Convection
Combination
350°F (177°C)
Loaf pans
Prepare recipe and place mixture in
loaf pans.
Load pans in 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)
PREHEAT 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
S T O P T H E C O O K I N G F U N C T I O N A T 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.
9 loaf pans
3 shelves
24 loaf pans
3 shelves
15 load 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
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
SEL ECT COOK ING TIME
TIMER
CORE
TEMP
SELECT INTERNAL CORE TEMPERATURE
a
n
d
and
PRODUCT
➤
O R
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
125° to 130°F
(52° to 54°C)
10° to 15°F
(6° to 8°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
CONVECTION
MODE
10 minutes
COMBINATION
MODE
40 minutes
140° (60°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
and
PRESS
START
PRESS
START