Vulcan-Hart RGT-10, Инструкция по установке, обслуживанию и запасным частям

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COOKING CHART
IMPORTANT
Recommended temperatures, times, number of racks and load control
settings are intended as a guide only. Adjustments must be made to
compensate for variations in recipes, ingredients, installation and
personal preference in product appearance.
RECOMMENDED TEMPERATURES, TIMES
AND LOADS FOR ROASTING
Meat roasting is most satisfactory at temperatures of 225° to 325° F.
for Beef, Lamb, Poultry and Ham; 325° to 350° for fresh Pork as
recommended by USDA and American Meat Institute.
A pan of water (approximately 12" x 20" x 1") 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 2 ½”
.
Cooking time and shrinkage may vary with roasting temperature, cut
and grade of meat and degree of doneness. Smaller cuts will generally
show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURE CHART
PRODUCT
TEMPERATURE
LOAD
CONTROL
SETTING
APPROXIMATE TIMES
Standing Rib Roasts —Oven Ready 250° F HI
3 to 4 Hrs.—Rare
4 to 4 ½ Hrs —Med.
Rolled Rib Roasts —20 to 22 Lbs. 275° F HI 4 Hrs.—Med.
Veal Roast —15 Lbs 300° F HI 3 Hrs.—Med. Well
Turkeys —15 to 20 Lbs. 300° F HI 3 Hrs.
Meat Loaf —8 to 10 Lbs. 350° F HI 45 to 60 Minutes
RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING
PRODUCT
TEMPERATURE
TIME IN
MINUTES
NO. OF
RACKS LOAD
CONTROL
Cakes
Sheet Cakes 18 x 26 x 1" Pan 5 Med+ to Med
Scaled 4 ½ to 6 Lbs. Per Pan 325° to 360° F 20 to 23 4 Med to Med-
Scaled 6 to 7 ½ Lbs. Per Pan 335° to 350° F 22 to 25 4 Med to Med-
Sheet Cakes 18 x 26 x 2" Pan 300° to 325° F 25 to 35 3 Med-
Equals 2-12 x 18 x 2" Pans
Scaled 10 to 12 Lbs. Per 18 x 26 x 2" Pan
or 5 to 6 Lbs. Per 12 x 18 x 2" Pan
Angel or Sponge Cakes
Sheet Pans 18 x 26 x 1" 300° to 325° F 15 to 20 4 Lo+
Scaled 5 to 6 Lbs. Per
Loaf or Tube Pans 315° to 340°F 20 to 30 3-4 Med-to Lo
Cup Cakes 350° to 400° 6 to 12 4 Med to Med-
Frozen Fruit Pies 350° to 375° F 30 to 45 4 Med to Med-
3 Med-
Pumpkin or Custard Pies 300° to 350° F 30 to 45 4 Med to Med-
3 Med-to Lo+
Cobblers
12 x 18 x 2" or 12 x 20 x 2 ½ " 350° to 400° F 30 to 45 4 Med
3 Med-
Meringue Pies 350° to 425° F 6 to 10 4 Med to Med-
3 Med to Med-
2 Med to Med-
Fruit Turnovers 350° to 375° F 15 to 25 5 Med to Med-
18 x 26 x 1" Pans 4 Med to Med-
3 Med-to Lo+
Cookies
Rolled or Pressed 350° to 400° F 6 to 12 5 Med to Lo+
4 Med- to Lo+
3 Lo+
Drop 350° to 400° F 6 to 15 5 Med to Med-
4 Med-to Lo+
3 Lo+
Brownies 350° F 12 to 20 5 Med to Med-
4 Med- to Lo+
Rolls —1 Oz. 350° to 400° F 5 to 10 4 Med to Med-
3 Med-
Rolls — 1½ to 2½ Ozs. 350° to 400° F 8 to 15 4 Med to Med-
3 Med-to Lo+
Loaf Bread —1 Lb. 325° to 375°F 20 to 40 3 (30 Pans) Med-
2 (20 Pans) Lo+
NOTE: Pies and Cobblers; Fruit, Custard and Pumpkin Pies in tins, should be placed on 18 x 26 x 1" Pans for Baking
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