Alto-Shaam VAE-55F(S) Guia de Resolução de Problemas descarregar pdf (Página 42)

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PRODUCT SPECIFICATIONS AND PREPARATION

MISCELLANEOUS

PRODUCT >

QUICHE RICE BAKED EGG CUSTARD

ITEM/AMOUNT

As needed As needed As needed

INSTRUCTIONS

Prebake the shells in pie plates at

275°F (135°C) for approximately 40

minutes.

Pour the quiche mixture into the

prebaked shells and bake in a

preheated oven. Quiche is done when

product sets-up.

Use 1 x 1 or 1 x 1-1/2 ratio of rice to

water. Rice that is high in starch needs

to be rinsed. Fill pans to half the pan

depth and cover pans with foil.

Use a favorite custard recipe. Pour

custard mixture into cups to a depth

of 2/3 the container height and place

cups on a sheet pan. NO WATER

BATH IS REQUIRED. Bake in a

preheated oven. Custard is done when

knife inserted in center of cup is clean

when removed.

SUGGESTED PAN

Pie Plate Hotel Pan Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-250

500

750

1000 or 1200

2 quiches

5 quiches

3 quiches

1 full-size pan

2 full-size pans

1 full-size pan

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

AS-250

500

750

1000 or 1200

4 quiches

20 quiches

24 quiches

2 full-size pans

4 full-size pans

3 full-size pans

3 half-size sheet pans

4 half-size sheet pans

4 full-size sheet pans

5 full-size sheet pans

VENT POSITION

Open Full Closed Closed

COOK TEMP

275°F (135°C) 275°F (135°C) 250°F (121°C)

PROBE TEMP

Not Recommended Not Recommended Not Recommended

HOLD TEMP

160°F (71°C) 160°F (71°C) —

COOK TIME

Bake approximately 2 hours or until

product sets-up. Full Load

60 minutes - 3 hours depending on

load and pan size

60-90 minutes, 4 oz. ramekins

Up to 3 hours for 4" hotel pans

MIN. HOLD TIME

None None None

MAX. HOLD TIME

5 hours 8 hours None

OVERNIGHT

COOK/HOLD

No Optional No

FINAL INTERNAL

TEMPERATURE

— 160° to 170°F (71° to 77°C) —

OVERRIDE

ALLOWANCE

— —

ADDITIONAL

INFORMATION

— — —

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

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