Alto-Shaam MN-29492 - Manual (Page 41)

cooking guidelines - deluxe control • 39
PRODUCT SPECIFICATIONS AND PREPARATION
MISCELLANEOUS
PRODUCT > TEMPERING CHOCOLATE SHEET CAKE CHEESE CAKE
ITEM/AMOUNT As needed As needed As needed
INSTRUCTIONS Place chocolate in pan Use a favorite cake recipe or mix. Pour
batter in pans to one-half the pan depth.
Keep oven door closed during the
cooking cycle. The cake is done when
a toothpick inserted in the center of the
cake is clean when removed. Use a favorite cheese cake recipe or
mix. Pour batter into spring-form pans
and bake in a preheated oven. The
cheese cake is done when a toothpick
inserted in the center is clean when
removed. To prevent cracking, allow
the cheese cake to remain in the oven
until it reaches room temperature.
SUGGESTED PAN As desired Sheet Pan Spring-Form Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
As needed 3
4
4
None
2
2
4
4
ITEMS PER SHELF
AS-250
500
750
1000 or 1200
As needed 1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
2 cakes
2 cakes
5 cakes
3 cakes
MAX. CAPACITY
AS-250
500
750
1000 or 1200
— 3 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
4 cakes
4 cakes
20 cakes
12 cakes
VENT POSITION Closed Open Full Open Full
COOK TEMP 115°F (46°C) 325°F (163°C) 250°F (121°C)
PROBE TEMP Not Recommended Not Recommended Not Recommended
HOLD TEMP — — —
COOK TIME Until 115 1-1/2 hours
Full Load
90 minutes to 2-3 hours depending on
pan depth
MIN. HOLD TIME — None None
MAX. HOLD TIME — None None
OVERNIGHT
COOK/HOLD No No No
FINAL INTERNAL
TEMPERATURE 115°F (46°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.