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cooking guidelines - simple control • 31
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - MISCELLANEOUS
PRODUCT >
PROOFING DOUGH RECIPE RECIPE
ITEM/AMOUNT
As needed
INSTRUCTIONS
Remove dough from retarder or
refrigerator, and allow covered product
to set up at room temperature.
Preheat oven for 45-60 Minutes.
Pour approximately 2 quarts (c. 2 liters)
of hot water, 140-180°F (60-82°C) into
a pan on the bottom surface of the
oven compartment.
SUGGESTED PAN
Mufn Pans
NO. OF SHELVES
500
750
1000
4
4
8
ITEMS PER SHELF
500
750
1000
1 muffin pan (12 cup capacity)
2 muffin pans (12 cup capacity)
2 muffin pans (12 cup capacity)
MAX. CAPACITY
500
750
1000
4 muffin pans
8 muffin pans
16 muffin pans
VENT POSITION
One-Half Open
COOK TEMP
N/A
HOLD TEMP
90 to 110°F (32 to 43°C)
COOK TIME
N/A
MIN. HOLD TIME
20 Minutes
MAX. HOLD TIME
45 Minutes
OVERNIGHT
COOK/HOLD
No
FINAL INTERNAL
TEMPERATURE
N/A
ADDITIONAL
INFORMATION
The above proofing procedure is
suggested as a general guideline only.
Due to variations in product, product
quality, and weight, adherence to the
product manufacturer's instructions are
recommended.
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.