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D A N I S H PA S T RY
BAKERY
53.
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
Danish pastry dough
Combination
350°F (177°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
B
aking pan liners or vegetable spray
Fruit filling or egg wash (optional)
Prepare dough according to the
instructions.
Portion dough on lined or sprayed
pans and proof as required.
Add optional fruit filling in the
center of each Danish.
Brush each Danish with egg wash
if desired and 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
If desired, frost Danish when cool.
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
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 .
3 half-size sheet pans
(3 GN 1/1)
4 full-size sheet pans
(4 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
➤
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
15 minutes n/a
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS