Moorwood Vulcan MLE30F-F-C Manual do Proprietário descarregar pdf (Página 23)

Manual Part No: 930087-01 SNORKEL Gas Convection Oven - 23 –

Manual Rev No: 1

User Instructions (cont.)

Cooking Guide (cont.)

Miscellaneous Products

Product

°C °F

Time Approximately

Baked Potatoes

120 count per 23kg (50 lbs.) 204-232 400-450 20 – 25 minutes

100 count per 23kg (50 lbs.) 204-232 400-450 25 – 40 minutes

80 count per 23kg (50 lbs.) 204-218 400-425 30 – 50 minutes

Pizzas – Frozen or Pre-baked crust

218-246 425-475 5 – 10 minutes

Melted Cheese Sandwiches

204-218 400-425 8 – 10 minutes

Special Procedures for Baking

YEAST BREAD begins to cook immediately in a convection oven and does not usually rise as much as in a

conventional oven. It is, therefore, necessary to allow a fuller proof, 2 ½ - 3 times increase in volume for

the best results.

PIES baked in the Snorkel oven should be placed 3 or 4 per 457 x 660mm (18 x 26”) sheet or bun pan to

assist the bottom crust to bake, facilitate handling and reduce the possibility of boiling over which spoils

the appearance of pies on lower shelves.

Note: PIES (Fruit/Custard). Pies in tins should be placed on 457 x 660 x 25mm (18 x 26 x 1”) pans for

baking.

Product

°C °F

Time Approximately

Frozen Fruit Pies 177-191 350-375 30 – 45 minutes

Custard Pies 149-177 300-350 30 – 45 minutes

Meringue Pies 177-218 350-425 6 – 10 minutes

Fruit Turnovers

457 x 660 x 25 (18 x 26 x 12) pans

177-191 350-375 15 – 25 minutes

Scones 177-204 350-400 6 – 12 minutes

Drop Scones 177-204 350-400 6 – 15 minutes

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Moorwood Vulcan MLE30F-F-C Manual do Proprietário Página 23