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cooking guidelines - deluxe control • 38
PRODUCT SPECIFICATIONS AND PREPARATION
MISCELLANEOUS
PRODUCT >
AU GRATIN POTATOES CANNING CRÈME BRULEE
ITEM/AMOUNT
As needed As needed As needed
INSTRUCTIONS
Follow recipe as desired. Follow recipe as desired. Follow recipe as desired. Pour into
individual ramekins and place on
sheet pan.
SUGGESTED PAN
Hotel Pan Hotel or Sheet Pan Hotel or Sheet Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
2
3
3
5
As needed 2
4
4
None
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
2 half-size pans
2 half-size pans
4 half-size pans
2 half-size pans
As needed 1 half-size pan
1 full-size pan
1 full-size pan
1 full-size pan
MAX. CAPACITY
AS-250
500
750
1000 or 1200
2 full-size pans
4 full-size pans
8 full-size pans
4 full-size pans
4 full-size pans
2 hotel or full-size pans
4 hotel or full-size pans
8 full-size pans/ 4 sheet pans
4 hotel or full-size pans
4 hotel or full-size pans
2 hotel or full-size pans
4 hotel or full-size pans
8 full-size pans/ 4 sheet pans
4 hotel or full-size pans
4 hotel or full-size pans
VENT POSITION
Closed Closed Closed
COOK TEMP
300°F (149°C) 225°F (107°C) 275°F (135°C)
PROBE TEMP
Not Recommended Not Recommended Not Recommended
HOLD TEMP
160°F (71°C) — —
COOK TIME
90 minutes, plus 20 minutes per
additional pan
20 min 1 hr + 15 min/pan
MIN. HOLD TIME
— — —
MAX. HOLD TIME
8 hours — —
OVERNIGHT
COOK/HOLD
No No No
FINAL INTERNAL
TEMPERATURE
— — —
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.