Cooking Chart - Vulcan-Hart RGT-10 Installation, Service & Parts Manual

COOKING CHART (Cont.)
RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING
PRODUCT
Yeast Breads
Note: Yeast Breads should be fully proofed for best results.
Sweet Rolls & Danish Pastries
Quick Breads
Biscuits
Rolled 1/2" Thick
Muffins
Corn Bread
5 to 7 Lbs. Per Pan
Per 18 x26x 1" Pan
8. to 20 Lbs. Per 18 x 26 x 2"
Corn Muffins
OVEN BROILING OR FRYING
Hamburger Patties
8 Per Lb
Med. Well Done
6 Per Lb.
4 Per Lb.
Fish Sticks & Portion—Frozen Breaded
1 Oz.
2 1/2 to 3 Ozs.
Chicken Pieces—Broiler or Oven Fried
2 to 2 1/2 Lb. Bird
2 to 2 ½ Lb. Bird
2 ½ to 3 Lb. Bird
Lobsters—1 to 1 1/2" Lb.
Lobster Tails—Frozen 1/2 to 3/4 Lb.
REHEATING PREPARED FOODS
Frozen French Fries
Frozen Lunches (TV Dinners)
Frozen Entrees (3/4" to 1" Thick)
Frozen Meals (8 Oz ) Foil Pkg
CASSEROLES
Food Service Pans
2" to 3" Deep
3" to 4" Deep
Ramikins or Foil Pans
Up to 1 1/2" Deep
*(Frozen 10 to 15 Minutes)
RECOMMENDED TEMPERATURES, TIMES AND LOADS MISCELLANEOUS PRODUCTS
Baked Potatoes
120 Count Per 50 Lbs.
100 Count Per 50 Lbs.
80 Count Per 50 Lbs.
Pizzas—Frozen or with Prebaked Crust
Melted Cheese Sandwiches
NOTES ON SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven.
Yeast Breads do not usually rise as much in the convection oven
as in a conventional oven. It is. therefore, usually necessary to
allow fuller proof, 2 1/2 to 3 times increase in volume for the best
results.
TEMPERATURE
325° to 375° F
350° to 400° F
325° to 375° F
335° to 400° F
335° to 400° F
335° to 385° F
400° to 450° F
400° to 450° F
375° to 450° F
350° to 400°F
350° to 375° F
375° to 425°F
350° to 400° F
400° to 450°
350° to 400° F
400° to 450°F
350° to 400° F
300° to 350°F
350° to 400° F
325° to 375°F
325° to 375°F
350° to 400° F
400° to 450° F
400° to 450° F
400° to 425° F
425° to 475° F
400° to 425° F
Pies: When baking pies in your convection oven, 3 or 4 pies
should be put on an 18 x 26" sheet or bun pan. This procedure
helps the bottom crust to bake, makes handling easier and
reduces the possibility of boil over spoiling the appearance of the
pies on the lower racks.
13
TIME NO. OF
IN MINUTES RACKS
5 to 15
5 to 15
6 to 18
10 to 20
15 to 25
10 to 20
5 to 6 4 to 6
2 & 3
7 to 10 4 to 6
2 & 3
8 to 12 4 to 6
2 & 3
6 to 10
2 & 3
8 to 15
2 & 3
8 to 15
4 to 5
2 &3
15 to 25
2 &3
8 to 14 2 to 4
10 to 15 2 to 4
6 to 8
2 to 3
10 to12 4 to 5
2 to 3
10 to 20 2 to 5
20 to 30 2 to 5
15 to 25
20 to 35 2 to 4
5 to 6 4 to 5
2 to 4
20 to 25 2 to 5
25 to 40 2 to 5
30 to 50 2 to 5
5 to 10
2 &3
8 to 10
2 &3
LOAD
CONTROL
4 Med to Med-
3 Med-to Lo+
4 Med to Med-
3 Med-to Lo+
4 Med-
3 Med- to Lo+
4 Med to Med-
4 Med to Med-
3 Med- to Lo+
4 Med to Med-
3 Med to Lo+
Hi- to Med+
Med+ to Med
Hi to Hi-
Hi- to Med+
Hi
Hi- to Med+
4 Hi- to Med
Med+ to Med-
4 Med+ to Med
Med to Med-
Hi- to Med
Med+ to Med-
4 Med+ to Med
Med to Med-
Hi to Med
Hi- to Med
4 Hi- to Med
Med+ to Med-
Hi to Med
Med+ to Med-
Hi to Med
Hi
Med+ to Med-
Hi to Med+
Med+ to Med
Hi- to Med
Med+ to Med
Med+ to Med-
4 Hi- to Med
Med to Med-
4 Hi- to Med
Med+ to Med-