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cooking guidelines - deluxe control • 42
PRODUCT SPECIFICATIONS AND PREPARATION
MISCELLANEOUS
PRODUCT >
PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES
ITEM/AMOUNT
CHICKEN NUGGETS: 40 per full-size sheet pan*.
CORN DOGS: 30 per full-size sheet pan*.
EGG ROLLS: 40 per full-size sheet pan*.
MINI PIZZA: 12 to 15 per full-size sheet pan*.
*Quantities are approximate
Approximately 36 wrapped sandwiches per full-size
sheet pan.
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.
SUGGESTED PAN
Sheet Pan Sheet Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
2
3
5
None
2
3
3
None
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet 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
2 half-size sheet pans
3 half-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
2 half-size sheet pans
3 half-size sheet pans
3 full-size sheet pans
5 full-size sheet pans
VENT POSITION
Open Full Open Full
COOK TEMP
275°F (135°C) 275°F (135°C)
PROBE TEMP
Not Recommended Not Recommended
HOLD TEMP
160°F (71°C) 160°F (71°C)
COOK TIME
CORN DOGS: 30 to 45 minutes
EGG ROLL/CHICKEN NUGGETS: 45 to 60 minutes*
MINI PIZZA: 60 minutes*
90 minutes
Probe to 160°F (71°C)
MIN. HOLD TIME
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.
5 hours
OVERNIGHT COOK/HOLD
Not Recommended Not Recommended
FINAL INTERNAL
TEMPERATURE
150°F (66°C) 160°F (66°C)
OVERRIDE ALLOWANCE
— —
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.
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.