Troubleshooting guide

coo kin g guideli nes - delu xe co ntr ol • 45
PRODUCT SPECIFICATIONS AND PREPARATION
MISCELLANEOUS
PRODUCT >
COOKIES PROOFING DOUGH
ITEM/AMOUNT
Premixed frozen commercial cookie dough at
room temperature.
Premixed frozen commercial cookie dough pieces.
As needed
INSTRUCTIONS
Preheat oven at 325°F (163°C) for a minimum of one hour.
Line full-size sheet pans with baking pan liners. Use a number
30 scoop to produce a 1 oz (28 gm) cookie. Evenly space
portioned cookie dough on sheet pans and load all pans in
the oven at one time. Oven doors must remain closed during
baking. DO NOT OVER-BAKE.
Approximate pan capacity: 24 cookies per full-size sheet pan
Remove dough from retarder or refrigerator, and allow
covered product to set up at room temperature.
Preheat oven for 45-60 Minutes.
Pour approximately 2 quarts (c. 2 liters) of hot water,
140-180°F (60-82°C) into a pan on the bottom surface of
the oven compartment.
SUGGESTED PAN
Sheet Pan Sheet Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
3
6
6
None
3
6
6
None
ITEMS PER SHELF
AS-250
500
750
1000 or 1200
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
AS-250
500
750
1000 or 1200
2 half-size sheet pans
6 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
3 half-size sheet pans
6 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
VENT POSITION
Open Full One-Half Open
COOK TEMP
325°F (163°C) —
PROBE TEMP
Not Recommended Not Recommended
HOLD TEMP
— 90 to 110°F (32 to 43°C)
COOK TIME
FRESH: 1 full-size sheet pan: 20 minutes
2 to 3 full-size sheet pans: 45 minutes
FROZEN: 1 full-size sheet pan:
30 minutes • 2 to 3 full-size sheet
pans: 45 to 60 minutes
—
MIN. HOLD TIME
None 20 Minutes
MAX. HOLD TIME
None 45 Minutes
OVERNIGHT
COOK/HOLD
No No
FINAL INTERNAL
TEMPERATURE
— —
OVERRIDE
ALLOWANCE
— —
ADDITIONAL
INFORMATION
Cookies will continue to bake for approximately 3
minutes after being removed from the oven. Take this
factor into consideration to prevent over-baking. Place
cookies on bakery rack for cooling.
The above proofing procedure is suggested as a
general guideline only. Due to variations in product,
product quality, and weight, adherence to the product
manufacturer's instructions are recommended.
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.