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BAKERY
52.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
C
roissant dough: 2.4 oz. (68 gm) each
Combination
350°F (177°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
Baking pan liners* or vegetable
release spray
E
gg wash (optional)
Place croissant dough on lined or
sprayed pans and proof as required.
Brush dough with egg wash if desired.
Load pans 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
When using baking pan liners, fold each of
the four corners in toward the bottom of
the sheet pan to prevent the force of the
fan from blowing the liner over the product.
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
C R O I S S A N T S
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 .
3 half-size sheet pans
(3 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
5 half-size sheet pans
(5 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
➤
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
15 to 20 minutes n/a
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS