Bakers Pride 101 Guía Del Usuario
BAKERS PRIDE
• 30 Pine Street • New Rochelle • New York • 10801
914 / 576 - 0200 • US & Canada: 1 - 800 - 431 - 2745 • fax 914 / 576 - 0605
26
2008 — www.bakerspride.com
CONVECTION OVENS
A GUIDE TO BAKING USING
CONVECTION OVENS
Product
French Fries
Chicken Tenders
Chicken Tenders
18-20
20-22
205-218
205-208
400-425
400-425
5
5
F°
C°
# of
Racks
Temperature Range
Time in Minutes
FRIED FOODS
No more fryers; no added fats. Food has a longer
shelf life than fried foods. The Cyclone with steam
bakes like a COMBI but at 1/3 of the price. It can
hold up to 5 large sheet pans and is available in
single or double decks.
shelf life than fried foods. The Cyclone with steam
bakes like a COMBI but at 1/3 of the price. It can
hold up to 5 large sheet pans and is available in
single or double decks.
It uses steam in its purest form = ENERGY!
By surrounding the food with steam, heat is
transferred to the food faster while 400°F (205°C)
air puts the crisp on the product and seals in
moisture.
transferred to the food faster while 400°F (205°C)
air puts the crisp on the product and seals in
moisture.
Products cook to a crisp and moist internal
temperature of 180°F (82°C) in 18-22 minutes.
temperature of 180°F (82°C) in 18-22 minutes.
That's up to 75 lbs. per hour!
CRISPY & MOIST
on the outside
on the inside
4
4
4
Pre-heat ovens @400°-425°F
(205°-218°C)
(205°-218°C)
Load up to 5 full size sheet pans of
frozen fries or chicken tenders - 5 lbs.
per pan
frozen fries or chicken tenders - 5 lbs.
per pan
Inject steam - push steam button 2
times for each pan
times for each pan
4
4
4
Bakes crispy fries in about 18-20
minutes
minutes
Bakes crispy chicken tenders in about
20-22 minutes
20-22 minutes
Enjoy the flavor of fried crispiness
without the added fat
without the added fat
TI
PS
&
HINTS