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cooking guidelines - deluxe control • 37
PRODUCT SPECIFICATIONS AND PREPARATION
MISCELLANEOUS
PRODUCT >
QUICHE RICE BAKED EGG CUSTARD
ITEM/AMOUNT
As needed As needed As needed
INSTRUCTIONS
Prebake the shells in pie plates at 275°F
(135°C) for approximately 40 minutes.
Pour the quiche mixture into the
prebaked shells and bake in a
preheated oven. Quiche is done when
product sets-up.
Use 1 x 1 or 1 x 1-1/2 ratio of rice to
water. Rice that is high in starch needs
to be rinsed. Fill pans to half the pan
depth and cover pans with foil.
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. NO WATER BATH IS
REQUIRED. Bake in a preheated oven.
Custard is done when knife inserted in
center of cup is clean when removed.
SUGGESTED PAN
Pie Plate Hotel Pan Sheet Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
2
2
4
8
None
None
None
3
3
4
4
None
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
2 quiches
2 quiches
5 quiches
3 quiches
1 full-size pan
1 full-size pan
2 full-size pans
1 full-size pan
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
AS-250
500
750
1000 or 1200
4 quiches
4 quiches
20 quiches
24 quiches
2 full-size pans
2 full-size pans
4 full-size pans
3 full-size pans
3 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
5 full-size sheet pans
VENT POSITION
Open Full Closed Closed
COOK TEMP
275°F (135°C) 275°F (135°C) 250°F (121°C)
PROBE TEMP
Not Recommended Not Recommended Not Recommended
HOLD TEMP
160°F (71°C) 160°F (71°C) —
COOK TIME
Bake approximately 2 hours or until
product sets-up. Full Load
60 minutes - 3 hours depending on load
and pan size
60-90 minutes, 4 oz. ramekins
Up to 3 hours for 4" hotel pans
MIN. HOLD TIME
None None None
MAX. HOLD TIME
5 hours 8 hours None
OVERNIGHT
COOK/HOLD
No Optional No
FINAL INTERNAL
TEMPERATURE
— 160° to 170°F (71° to 77°C) —
OVERRIDE
ALLOWANCE
— —
ADDITIONAL
INFORMATION
— — —
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.