Toastmaster G-24 Owner's Operating & Installation Manual page 28

Temp.
Setting
Product
Top/Bott
Breakfast Foods
Bacon 900/900°F
482/482°C
Biscuits 800/800°F
426/426°C
Egg Patty 750/750°F
398/398°C
Fried Eggs 750/750°F
398/398°C
Puffy Omelet 750/750°F
398/398°C
Quiche 700/700°F
370/370°C
Sausage, Link 900/900°F
482/482°C
Sausage, Patty 900/900°F
482/482°C
Casseroles
Enchiladas 900/900°F
482/482°C
Lasagna 850/850°F
454/454°C
Macaroni & Cheese 700/700°F
370/370°C
Pasta & Sauce 850/850°F
454/457°C
Cookies
Bar Cookies 650/650°F
343/343°C
Brownies 700/700°F
370/370°C
Chocolate Chip 650/650°F
343/343°C
Chocolate Chip 650/650°F
343/343°C
Macaroons 650/650°F
343/343°C
Oatmeal 650/650°F
343/343°C
Desserts
Baked Apple 700/700°F
370/370°C
Baked Custard 700/700°F
370/370°C
Cream Puffs 550/550°F
287/287°C
Fruit Pie 550/550°F
287/287°C
Fruit Pie 550/550°F
287/287°C
Layer Cake 650/650°F
343/343°C
Meringue Pie 650/650°F
343/343°C
Puff Pastry 650/650°F
343/343°C
Cook
Pan Type
Time
and Size
(Min.)
6.0 Alum. w/Rack
8.0 Alum. 1/2 size
4.0 Alum. 5 "
4.0 Alum. 5 "
8.0 Alum. Skillet 9 " 6 oz.
25.0 Dk. Alum. Pie
6.0 Alum. 1/2 size
4.0 Alum. 1/2 size
8.0 Oven China
12.0 Oven China
25.0 Stainless 12 x 20 5 Ib.
8.0 Oven China
10.0 Alum. 1/2 size
15.0 Alum. 1/2 size
7.0 Alum. 1/2 size
8.0 Alum. 1/2 size
15.0 Alum. 1/2 size
7.0 Alum. 1/2 size
25.0 Stainless 12 x 20 12 apples
25.0 Custard Dish in
1/2 size pan
30.0 Alum. 1/2 size
30.0 10" Pie
50.0 10" Pie
15.0 Alum. 1/2 size
7.0 10" Pie
15.0 Alum. 1/2 size
Amount
(Weight) or State
Count)
1 Ib. Refrig.
3 Ib. Fresh
2 eggs Fresh
2 eggs Fresh
Fresh
24 oz. Fresh
1-1/2 oz. Refrig.
1-1/2 oz. Refrig.
12oz. Refrig.
12oz. Refrig.
Refrig.
12oz. Refrig.
1 Ib. Fresh
3-1/2 Ib. Fresh
3/4 oz. Fresh
1/2 oz. Fresh
1 oz. Fresh
1-1/2 oz. Fresh
Fresh
4 oz. Fresh
2oz. Fresh
26 oz. Fresh
26 oz. Fresh
3 Ib. Fresh
26 oz. Fresh
4 oz. Thawed
SECTION 3 - OPERATION
25