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NUMBER
OF SHELVES
ITEMS
PER SHELF
A
PPROXIMATE
MAXIMUM
CAPACITY
PANS
Use a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a
sheet pan. Product volume and cook time is predicated on cup size.
NO WATER BATH IS REQUIRED. Bake in a preheated oven. Custard is done when product has set or when knife
inserted in center of cup is clean when removed.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
B A K E D E G G C U S TA R D
none
none
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 60-90 min., 4 oz. ramekins,
up to 3 hours for 4" steam pans
PRODUCT SPE CIFICATIONS and PRE PARATION
MINIMUM HOL DING TIM E REQUIR ED MAXIMUM HOL DING TIM E
DOOR VENTS: Closed
OVERNIGHT COOK & HOLD: No
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
N/A
OVERRIDE AL LOWANCE:
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
34 4none none
1 half-size sheet pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans 4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1" 18" x 26" x 1" 18" x 26" x 1" 18" x 26" x 1"
(GN 1/1 x 20mm) (GN 1/1 x 20mm) (GN 2/1 x 20mm) (GN 1/1 x 20mm) (GN 1/1 x 20mm)
(NO SHELVES REQUIRED)(NO SHELVES REQUIRED)(NO SHELVES REQUIRED)(ON WIRE SHELVES)(ON WIRE SHELVES)
AS-250 500 S
ERIES
750 S
ERIES
1000 S
ERIES
1200MODELS
DO NOT SET.
PRESS PRESS
THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
DUE TO VARIATIONS IN PRODUCT QUALITY, WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEAL TH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
58.
TO COO K BY PROBE TO C OOK BY TIM E
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VEN TS: FINAL INTERNAL TEMPERATURE
NO Closed
N/A
AFTER OVERRIDE: