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B R E A D
— F r e n c h
BAKERY
47.
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
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
French bread dough, frozen: Approximately
1
9-1/2 oz (553 gm) per loaf*
Combination
350° to 400°F (177° to 204°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
Baking pan liners
Place dough on sheet pans lined with
parchment paper or in loaf pans of
suitable size.
Slit top of loaves with a 1/8"
(3mm) deep diagonal cut
approximately 2" (51mm) apart.
Load proofed loaves in preheated oven.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
* Manufactured product variation in
dough type and density may require
adjustment to the cooking time shown
above. Loaf size variation may
increase or decrease capacities shown.
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
Press and Set TIMER
Press and Set CORE TEMP
PRESS
START
PRESS
START
O R
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 .
3 half-size sheet pans
(3 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
5 half-size sheet pans
(6 GN 1/1)
5 full-size sheet pans
(5 GN 2/1)
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
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
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
20 to 25 minutes* n/a
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS