ITW Food Equipment Group VULCAN V24 Mode D'installation Et Mode D'emploi page 20

P R O D U C T
Angel or Sponge Cakes
Sheet pans 18 x 26 x 1" (457 x 660 x 25 mm)
Scaled 5-6 lbs. (2.3-2.7 kg) per pan
Loaf or Tube Pans
Cup Cakes
Frozen Fruit Pies
Pumpkin or Custard Pies
Cobblers
12 x 18 x 2" or 12 x 20 x 2
(305 x 457 x 51 mm or 305 x 508 x 64 mm)
Meringue Pies
Fruit Turnovers
S h e t e a p s n
NOTE: Cobblers, fruit, custard and pumpkin pies should be placed on sheet pans for baking.
Cookies
R o e l l d r o r P s e e s d
D o r p
Brownies
Yeast Breads
NOTE: Yeast breads should be fully proofed for best results.
Rolls - 1 z o ( . 2 . 8 g a r
1 1
1 / to 2 / oz. (42.5 to 70.8 grams)
2 2
Loaf Bread - 1 . b l 0 (
Sweet Rolls and Pastries
Biscuits - Rolled 1 /
2
Muffins
Corn Bread
18 x 26 x 1" (457 x 660 x 25 mm) pan,
5 7 - b l . s 2 ( 3 . 3 - k ) g
18 x 26 x 2" (457 x 660 x 51 mm) pan,
8-20 lbs. (3.6-9.1 kg) per pan
Corn Muffins
1
/ " pans
2
m ) s
5 . k ) g
" (13 mm) thick
p r e a p n
T E M P E R A T
300 to 325°F/148.9 to 162.8°C
315 to 340°F/157.2 to 171°C
350 to 400°F/176.7 to 204.4°C
350 to 375°F/176.7 to 190.5°C
300 to 350°F/148.9 to 176.7°C
350 to 400°F/176.7 to 204.4°C
350 to 425°F/176.7 to 218.3°C
3 5 0 o t 3 7 5 F ° 1 / 7 6 7 .
3 5 0 o t 4 0 0 F ° 1 / 7 6 7 .
3 5 0 o t 4 0 0 F ° 1 / 7 6 7 .
350°F/176.7°C
3 5 0 o t 4 0 0 F ° 1 / 7 6 7 .
350 to 400°F/176.7 to 204.4°
3 2 5 o t 3 7 5 F ° 1 / 6 2 8 .
325 to 375°F/162.8 to 190.5°C
350 to 400°F/176.7 to 204.4°C
325 to 375°F/162.8 to 190.5°C
3 3 5 o t 4 0 0 F ° 1 / 6 8 3 .
335 to 400°F/168.3 to 204.4°C
335 to 385°F/168.3 to 196°C
— 20 —
APPROXIMATE TIME
U R E ( M
15 to 20
20 to 30
6 to 12
30 to 45
30 to 45
30 to 45
6 to 10
o t 1 9 0 5 . C ° 1 5
o t 2 0 4 4 . C ° 6
o t 2 0 4 4 . C ° 6
12 to 20
o t 2 0 4 4 . C ° 5
8 to 15
o t 1 9 0 5 . C ° 2 0
5 to 15
5 to 15
6 to 18
o t 2 0 4 4 . C ° 1 0
15 to 25
10 to 20
N I ) .
o t 2 5
o t 1 2
o t 1 5
o t 1 0
o t 4 0
o t 2 0