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BAKERY
48.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
Fruit bread batter
Combination
300°F (150°C)
CORE
TEMP
Loaf pans
V
egetable release spray
Prepare batter or a commercial mix
according to manufacturer's instructions.
Spray pans with vegetable release spray.
Pour batter into pans to approximately
one-half the pan depth.
Load pans in a preheated oven
directly on the wire shelves.
Loaf pans:
4-1/4" x 8-1/2" x 3-1/8" deep — 3 lb
(108mm x 216mm x 79mm deep — 1,4 kg)
Loaf pan size variation may
increase or decrease capacities
shown and may require an
adjustment to the cooking time.
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
B R E A D
— F r u i t
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
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 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 .
6 loaves
2 shelves
24 loaves
3 shelves
15 loaves
5 shelves
40 loaves
5 shelves
48 loaves
6 shelves
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
80 loaves
10 shelves
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
➤
➤
PRODUCT
PREPARATION
➤
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.
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
50 to 60 minutes n/a
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS