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Manual de usuario Vulcan-Hart, modelo ML-126748

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Since recipes and foods are subject to many variations and tastes, the guidelines regarding Times and Temperatures in this manual are SUGGESTIONS ONLY. Experiment with your food products to determine the cooking temperatures and times that give you the best results. NOTE: For a more even bake in models VC6ED and VC6EC, place the pans horizontally in the center of the oven rack and decrease the suggested cooking temperature by 50°F (10°C). – 13 – COOKING GUIDELINES The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may be different depending on the brand, consistency and the chef’s preferences for taste and presentation. The times below may require adjustments. Note the times and temperatures of your preferred results for future use. The preheating time for all of the following is 15 minutes. The computer control's Holding Temperature is preset at 150°F (66°C) and cannot be changed. COOKING GUIDELINES (HOLDING FEATURE) Product Amount lbs. (kg) Cooking Temp. °F (°C) Cooking Time Hours Min. Hold Time Hours Max. Internal Cook Temp. °F (°C) Internal Hold Temp. °F (°C) Prime Rib 20 (9.06) 225 (107) 5 4 140 (60) Rib Eye Boneless 12 (5.43) 225 (107) 3 4 140 (60) Top Round 20 (9.06) 225 (107) 5 4 140 (60) Steamship Round 20 (9.06) 225 (107) 7 2 140 (60) Bottom Round 20 (9.06) 225 (107) 5 8 140 (60) Boneless Strip Loin 12 (5.43) 225 (107) 3 4 140 (60) Whole Tenderloin 6 (2.71) 225 (107) 2 2 140 (60) Top Sirloin Butt 14 (6.34) 225 (107) 3 4 140 (60) Beef Short Ribs 10 (4.53) 225 (107) 4 4 165 (74) Cube Steaks 10 (5.43) 225 (107) 3 3 180 (82) Beef Back Ribs 30 (13.6) 225 (107) 5 4 175 (79) Beef Stew 10 (5.43) 225 (107) 4 6 175 (79) 150 (66) Corned Beef 12 (5.43) 250 (121) 4 4 165 (74) 150 (66) Fresh Ham 12 (5.43) 250 (121) 6 4 165 (74) Cooked Cured Ham 12 (5.43) 250 (121) 4 4 135 (57) Pork Back Ribs 10 (4.53) 250 (121) 5 3 175 (79) 150 (66) Pork Spare Ribs 30 (13.6) 250 (121) 5 4 175 (79) 150 (66) Fresh Sausages 10 (4.53) 225 (107) 2 5 (Max) 175 (79) Pre-Cooked Sausage 10 (4.53) 250 (121) 13/4 51/2 (Max) 160 (71) Roast Suckling Pig 30 (13.6) 250 (121) 6 3 170 (77) 155 (68) Bacon 350 (177) 40 min. N/A Roasted Chicken 10 (4.56) 350 (177) 45 min. N/A 165 (74) Chicken Pieces (per tray) 10 (4.56) 250 (121) 21/2 1/2 (Max) 170 (77) 150 (66) Whole Chickens (per chicken) 3.25 (1.47) 250 (121) 21/2 41/2 (Max) 170 (77) 140 (60) Whole Turkeys 20 (9.06) 230 (110) 61/2 12 (Max) 170 (77) 160 (71) Bone In Turkey Breast 10 (4.53) 250 (121) 5 1 160 (71) 150 (66) Roast Duckling (per duck) 4 (1.81) 350 (177) 11/2 3 (Max) 170 (77) 150 (66) Rack of Lamb 15 racks per tray 250 (121) 31/2 21/2 160 (71) Lamb Shanks, Braised 250 (121) 4 4 180 (82) 150 (66) Fish Filets 4-6 oz. (23g) 225 (107) 40 min. 4 160 (71) Clear Soups 1/1 Gastronome or 12x20x4" Steam Pan 225 (107) 3 Overnight 175 (79) 150 (66) Frozen Pizza (2) 18” Pies 350 (177) 15 min. 2 175 (79) 160 (71) Rice 1 Qt. dry 250 (121) 2 18 160 (171) N/A Baked Potatoes 90 CT. 350 (177) 1 11/2 200 (93) 170 (77) – 14 – STANDARD COOKING TIME CHART Product Amount Temp. Time Frozen Croissant Dough 1.75 oz. 350°F (177°C) 25 Min Cinnamon Croissant 1.75 oz. 350°F (177°C) 35 Min. Small Bread Loaves 1 Tray 350°F (177°C) 30 Min. Large Bread Loaves 1.5 lbs. 350°F (177°C) 60 Min. Sheet Cake (1) 18x26" Tray 300°F (149°C) 25 Min. Scone Mix 1 Tray 350°F (177°C) 30 Min. Muffin Mix 1 Tray 350°F (177°C) 30 Min. Kaiser Rolls 1 Tray 350°F (177°C) 16 Min. Italian Bread 1 Tray 350°F (177°C) 40 Min. Danish Rounds* 1 Tray 350°F (177°C) 30 Min. Cream Cake* 1 Tray 350°F (177°C) 60 Min. Cookies 1 Tray 325°F (163°C) 16 Min. *The maximum internal cooking temperature should be 190°F (88°C). POWER OUTAGE In case of a power outage, the oven will automatically shut down. When power is restored to the lines, the oven will resume its normal operation. However, if the oven is to be left unattended during a power outage, push the MASTER SWITCH to the OFF position. When power is restored to the lines, push MASTER SWITCH to the ON position, wait for the oven to preheat, then resume normal cooking operations. CLEANING WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING. • Clean outside of the oven daily by wiping with a clean, damp cloth. • Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with a soft, clean cloth. Optional Stainless Steel Oven Interior Soap or detergent and water usually handle routine cleaning. Rinse thoroughly and dry with a soft, clean cloth. For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser (scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always rubbing with the grain. This treatment is equally effective for "heat tint" (slightly darkened areas caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with c...