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B R E A D
— Va r i o u s
BAKERY
49.
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
BREAD DOUGH:
Sour Dough, Whole Wheat, Multi Grain, etc.
2 lb (c 1 kg) per loaf, fresh or frozen
Combination
340° to 375°F (171° to 191°C)
CORE
TEMP
Loaf pans or sheet pans for country loaf
V
egetable release spray
O
PTIONAL FOR COUNTRY LOAF
:
Pan liners or corn meal
Spray loaf pans with vegetable release
spray or use pan liners or cornmeal if
using sheet pans.
Place loaves in pans and proof
dough as required.
Load proofed dough pans in a
preheated oven.
Loaf pans:
10-3/8" x 5-1/2" x 4" deep — 6 lb capacity
(264mm x 140mm x 102mm — 2,7 kg)
Dough type and 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
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 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 .
6 loaves
2 shelves
18 loaves
3 shelves
9 loaves
3 shelves
18 loaves
3 shelves
24 loaves
4 shelves
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
36 loaves
6 shelves
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
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