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Производитель: Vulcan-Hart Размер: 1.47 mb Название файла: Язык инструкции:

A pan, approximately 12" x 20" x 1" (305 x 508 x 25 mm), full of water may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting. Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 21/2" (51 to 64 mm). Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature. To determine appropriate cooking time, use a reliable meat thermometer and refer to your state, city or local jurisdiction code requirements on internal cooking temperatures for meat products. ROASTING TEMPERATURE CHART PRODUCT TEMP °F °C POWER LEVEL SETTINGS SG4/6D SG4/6C Standing Rib Roast — Oven Ready Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg) Veal Roast — 15 lb. (6.8 kg) Turkeys — 15 to 20 lb. (6.8 to 9.1 kg) Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg) 250 121 275 135 300 148 300 148 350 176 10 10 10 10 10 100% 100% 100% 100% 100% — 21 — RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING POWER LEVEL TEMP. TIME IN NO. OF SETTINGS PRODUCT °F °C MINUTES RACKS SG4/6D Cakes Sheet Cakes 18x26x1" (457x660x25 mm) Pan Scaled 41/2 to 6 lb. (2.0-2.7 kg) per pan 325-360 162-182 20 to 23 5 7 to 4 Scaled 6 to 71/2 lb. (2.7-3.4 kg) per pan 335-350 168-177 22 to 25 4 6 to 4 Sheet Cakes 18x26x2" (457x660x51 mm) Pan 300-325 149-162 25 to 35 4 6 to 4 Equals (2) 12x18x2" (305x457x51 mm) pans Scaled 10 to 12 lb. (4.5-5.4 kg) per 300-325 149-162 25 to 35 3 6 to 4 18x26x2" (457x660x51 mm) pan, or 5 to 6 lb. (2.3-2.7 kg) per 12x18x2" (305x457x51 mm) pan Angel or Sponge Cakes Sheet Pans 18x26x1" (457x660x25 mm) Scaled 5 to 6 lb. (2.3-2.7 kg) per pan 300-325 149-162 15 to 20 4 3 Loaf or Tube Pans 315-340 157-171 20 to 30 3-4 4 to 1 Cupcakes 350-400 177-204 6 to 12 4 6 to 4 Frozen Fruit Pies 350-375 177-190 30 to 45 4 6 to 4 3 4 Pumpkin or Custard Pies 300-350 149-177 30 to 45 4 6 to 4 3 4 to 3 Cobblers 12x18x2" (305x457x51 mm) or 350-400 177-204 30 to 45 4 6 12x20x21/2" (305x508x64 mm) Pans 3 4 Meringue Pies 350-425 177-218 6 to 10 4 6 to 4 3 6 to 4 2 6 to 4 Fruit Turnovers 18x26x1" (457x660x25 mm) Pans 350-375 177-190 15 to 25 5 6 to 4 4 6 to 4 3 4 to 3 SG4/6C 68 to 45% 60 to 45% 60 to 45% 60 to 45% 37% 45 to 22% 60 to 45% 60 to 45% 45% 60 to 45% 45 to 37% 60% 45% 60 to 45% 60 to 45% 60 to 45% 60 to 45% 60 to 45% 45 to 37% NOTE: Pies and cobblers; fruit, custard, and pumpkin pies in pie pans should be placed on 18x26x1" (457x660x25 mm) pans for baking. Cookies Rolled or Pressed Drop Brownies 350-400 177-204 6 to 12 5 6 to 3 60 to 37% 4 4 to 3 45 to 37% 3 3 37% 350-400 177-204 6 to 15 5 6 to 4 60 to 45% 4 4 to 3 45 to 37% 3 3 37% 350 177 12 to 20 5 6 to 4 60 to 45% 4 4 to 3 45 to 37% — 22 — RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING, Cont'd. PRODUCT TEMP. °F °C TIME IN MINUTES NO. OF RACKS POWER LEVEL SETTINGS 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 11/2 to 21/2 oz. (45-71 g) 350-400 177-204 8 to 15 Loaf Bread — 1 lb. (0.45 kg) 325-375 162-190 20 to 40 Sweet Rolls & Danish Pastry 325-375 162-190 5 to 15 Biscuits — Rolled 1/2" (13 mm) Thick 350-400 177-204 5 to 15 Muffins 325-375 162-190 6 to 18 Corn Bread 18x26x1" (457x660x25 mm) Pan, 5-7 lb. (2.3-3.2 kg) per pan 335-400 168-204 10 to 20 18x26x2" (457x660x51 mm) Pan, 8-20 lb. (3.6-9 kg) per pan 335-400 168-204 15 to 25 Corn Muffins 335-385 168-196 10 to 20 4 3 4 3 3(30)Pans 2(20)Pans 4 3 4 3 4 3 4 4 4 3 6 to 4 60 to 45% 4 45% 6 to 4 60 to 45% 4 to 3 45 to 37% 4 45% 3 37% 6 to 4 60 to 45% 4 to 3 45 to 37% 6 to 4 60 to 45% 4 to 3 45 to 37% 4 45% 4 to 3 45 to 37% 6 to 4 60 to 45% 6 to 4 60 to 45% 6 to 4 60 to 45% 4 to 3 45 to 37% REHEATING PREPARED FOODS Frozen French Fries Frozen TV Dinners Frozen Entrees — 3/4" to 1" (19 to 25 mm) Thick Frozen Meals — 8 oz. (227 g) Foil Pkg. 400-450 350-400 300-350 350-400 204-232 177-204 149-177 177-204 6 to 8 10 to 12 10 to 20 20 to 30 4 2 to 3 4 to 5 2 to 3 2 to 5 2 to 5 8 to 6 7 to 4 10 to 6 7 to 4 10 to 6 10 73 to 60% 68 to 45% 100 to 60% 68 to 45% 100 to 60% 100% — 23 — OVEN BROILING OR FRYING PRODUCT TEMP. °F °C TIME IN MINUTES NO. OF RACKS POWER LEVEL SETTINGS SG4/6D SG4/6C Fish Sticks & Portions Frozen Breaded — 1 oz. (28 g) 350-400 177-204 6 to 10 4 8 to 6 73 to 60% 2 to 3 7 to 4 68 to 45% 21/2 to 3 oz. (71-85 g) 350-375 177-190 8 to 15 4 7 to 6 68 to 60% Chicken Pieces Broiled or Oven Fried 2 to 3 6 to 4 60 to 45% 2 to 21/2 lb. (0.91-1.13 kg) bird 375-425 190-218 8 to 15 4 to 5 8 to 6 73 to 60% 2 to 3 7 to 4 68 to 45% 21/2 to 3 lb. (1.13-1.36 kg) bird 350-400 177-204 15 to 25 4 7 to 6 68 to 60% 2 to 3 6 to 4 60 to 45% Lobsters — 1 to 11/2 (0.45-0.68 kg) lb. Lobster Tails — Frozen 400-450 204-232 8 to 14 2 to 4 10 to 6 100 to 60% 1/2 to 3/4 lb. (0.23-0.34 kg) Hamburger Patties 350-400 177-204 10 to...

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