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BAKERY
56.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Reduced Speed
Bread dough: various
Low Temperature Steam
90° to 100°F (32° to 38°C)
CORE
TEMP
Sheet pans with baking pan liners
(parchment paper)
o
r
Loaf pans
Place dough on sheet pans lined with
parchment paper or in loaf pans of
suitable size.
Load pans in preheated oven.
* Proofing time varies with the type or
size of product. If using a
manufactured product, follow
manufacturer's instructions for
proofing time.
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
P R O O F I N G
— B r e a d D o u g h
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 .
S E E I ND I V I DU A L P R OD U C T
I N ST R U C TI O N S F O R
R E CO M M E ND E D PA N SI Z E S
A N D P RO D U C T CA PA CI T I E S
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
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 45 minutes
DEPENDING ON SIZE n/a
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS