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POWER LEVEL
TEMP. TIME IN NO. OF SETTINGS
PRODUCT °F °C MINUTES RACKS
SG4/6D SG4/6C
Yeast Breads NOTE: Yeast breads should be fully proofed for best results.
Rolls — 1 oz. (28 g) 350-400 177-204 5 to 10 4 6 to 4 60 to 45%
3 4 45%
1
1
/2 to 2
1
/2 oz. (45-71 g) 350-400 177-204 8 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Loaf Bread — 1 lb. (0.45 kg) 325-375 162-190 20 to 40 3(30)Pans 4 45%
2(20)Pans 3 37%
Sweet Rolls & Danish Pastry 325-375 162-190 5 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Biscuits — Rolled
1
/2" (13 mm) Thick 350-400 177-204 5 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Muffins 325-375 162-190 6 to 18 4 4 45%
3 4 to 3 45 to 37%
Corn Bread
18x26x1" (457x660x25 mm)
Pan, 5-7 lb. (2.3-3.2 kg) per pan 335-400 168-204 10 to 20 4 6 to 4 60 to 45%
18x26x2" (457x660x51 mm)
Pan, 8-20 lb. (3.6-9 kg) per pan 335-400 168-204 15 to 25 4 6 to 4 60 to 45%
Corn Muffins 335-385 168-196 10 to 20 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING,
Cont'd.
Frozen French Fries 400-450 204-232 6 to 8 4 8 to 6 73 to 60%
2 to 3 7 to 4 68 to 45%
Frozen TV Dinners 350-400 177-204 10 to 12 4 to 5 10 to 6 100 to 60%
2 to 3 7 to 4 68 to 45%
Frozen Entrees —
3
/4" to 1" 300-350 149-177 10 to 20 2 to 5 10 to 6 100 to 60%
(19 to 25 mm) Thick
Frozen Meals — 8 oz. (227 g) Foil Pkg.
350-400 177-204 20 to 30 2 to 5 10 100%
REHEATING PREPARED FOODS