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cooking guidelines - simple control • 30
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - MISCELLANEOUS
PRODUCT >
PRECOOKED FROZEN
FINGER FOOD
BREAKFAST
SANDWICHES
COOKIES
ITEM/AMOUNT
CHICKEN NUGGETS: Approximately 40
per full-size sheet pan.
CORN DOGS: Approximately 30 per
full-size sheet pan.
EGG ROLLS: Approximately 40 per
full-size sheet pan.
MINI PIZZA: Approximately 12 to 15 per
full-size sheet pan.
Approximately 36 wrapped sandwiches
per full-size sheet pan.
Premixed frozen commercial cookie
dough at room temperature.
Premixed frozen commercial cookie
dough pieces.
INSTRUCTIONS
Line sheet pans with baking pan liners
(optional) and insert wire pan grid.
Place items side-by-side on the wire
pan grids.
Place sandwiches on pans Preheat oven at 325°F (163°C) for a
minimum of one hour. Line full-size
sheet pans with baking pan liners. Use
a number 30 scoop to produce a 1 oz
(28 gm) cookie. Evenly space portioned
cookie dough on sheet pans and load
all pans in the oven at one time. Oven
doors must remain closed during
baking. DO NOT OVER-BAKE.
Approximate pan capacity: 24 cookies
per full-size sheet pan
SUGGESTED PAN
Sheet Pan Sheet Pan Sheet Pan
NO. OF SHELVES
500
750
1000
3
5
None
3
3
none
6
6
None
ITEMS PER SHELF
500
750
1000
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
500
750
1000
3 half-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
3 half-size sheet pans
3 full-size sheet pans
5 full-size sheet pans
6 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
VENT POSITION
Open Full Open Full Open Full
COOK TEMP
275°F (135°C) 275°F (135°C) 325°F (163°C)
HOLD TEMP
160°F (71°C) 160°F (71°C) N/A
COOK TIME
CORN DOGS: 30 to 45 minutes
EGG ROLL/CHICKEN NUGGETS:
45 to 60 minutes*
MINI PIZZA: 60 minutes*
90 minutes FRESH: 1 full-size sheet pan: 20 minutes
2 to 3 full-size sheet pans: 45 minutes
FROZEN: 1 full-size sheet pan:
30 minutes • 2 to 3 full-size sheet
pans: 45 to 60 minutes
MIN. HOLD TIME
none none none
MAX. HOLD TIME
Maximum holding time varies from
product to product. Generally expect a
1 to 3 hour maximum holding time for
product acceptability.
2 to 3 hours none
OVERNIGHT
COOK/HOLD
Not Recommended Not Recommended No
FINAL INTERNAL
TEMPERATURE
150°F (66°C) 160°F (66°C) N/A
ADDITIONAL
INFORMATION
Make certain product reaches the
fully heated temperature. Check
internal product temperature before
removing product from oven and
adjust heating time as required.
Make certain product reaches the
fully heated temperature. Check
internal product temperature before
removing product from oven and
adjust heating time as required.
Cookies will continue to bake for
approximately 3 minutes after being
removed from the oven. Take this
factor into consideration to prevent
over-baking. Place cookies on
bakery rack for cooling.
The time and 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 time may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.