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MISCELLANEOUS PRODUCTS
APPROXIMATE TIME
)
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N
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Baked Potatoes
120 count per 50 lbs (22.7 kg)
400 to 450°F/204.4 to 232.2°C
25 to 35
100 count per 50 lbs. (22.7 kg)
400 to 450°F/204.4 to 232.2°C
35 to 45
80 count per 50 lbs. (22.7 kg)
400 to 450°F/204.4 to 232.2°C
40 to 60
Pizzas
Frozen or with prebaked
o
t
5
2
4
t
s
u
r
c
475°F/218.3 to 246°C
5 to 10
Grilled Cheese Sandwiches
400 to 425°F/204.4 to 218.3°C
8 to 10
SPECIAL BAKING PROCEDURES
YEAST BREADS
Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in
the convection oven as in a conventional oven. Therefore, it is necessary to allow 2
1
/
2
to 3 times
longer for the dough to reach its proofing capacities.
PIES
When baking pies in your convection oven, 3 or 4 pies should be put on an 18 x 26" (457 x 660 mm)
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.
