CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20
Power: 40
Step 2
Temp: 275 c
Time: 1.20
Fan: 30
Power: 40
Step 3
Temp: 275 c
Time: 0.10
Fan: 90
Power: 0
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20
Power: 40
Step 2
Temp: 275 c
Time: 1.40
Fan: 30
Power: 40
Step 3
Temp: 275 c
Time: 0.10
Fan: 90
Power: 0
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Micro: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 0
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Micro: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 0
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv+bottom
Step 2
Temp: 250 c
Time: 2.30
Setting: Just Conv
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200-220 c
Time: 12-15 mins
Additional info: turn as needed
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200 c
Time: 20-25 mins
|
CHICAGO TOWN STUFFED CRUST PEPPERONI (30cm/12inch) (8X645g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 2.50
Fan: 60%
Power: 50%
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 2.50
Fan: 60%
Power: 50%
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Power: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 0
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Power: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 0
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
CIBO (lincat) |
|
Step 1
Place prodct on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv + Bottom
Step 2
Temp: 250 c
Time: 2.30
Setting: Just conv
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
Combination Ovens |
MKN |
Step 1
Temp: 180 -190 c
Moisture: 40/50%
Fan: Full fan
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180 - 190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
Combination Ovens |
EKA |
Step 1
Temp: 180 - 190 c
Moisture: 40/50%
Fan: Full
Time : 10-12 mins
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200c-220c
Time: 12-15 mins
Additional info: turn as needed
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200 c
Time: 20-25 mins
|
CHICAGO TOWN STUFFED CRUST LOADED CHEESE (30cm/12inch) (8X630g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 2.45
Fan: 50%
Power: 35%
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 2.45
Fan: 50%
Power: 35%
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv + Bottom
Step 2
Temp: 230 c
Time: 2.00
Setting: Just Conv
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200-220 c
Time: 12-15 mins
Additional info: turn as needed
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200 c
Time: 20-25 mins
|
CHICAGO TOWN CLASSIC CRUST CHICKEN & BACON MELT (cm) (8X495g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 3.00
Fan: 40%
Power: 50%
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 3.00
Fan: 40%
Power: 50%
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv + Bottom
Step 2
Temp: 250 c
Time: 2.30
Setting: Just Conv
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200-220 c
Time: 12-15 mins
Additional info: turn as needed
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200 c
Time: 20-25 mins
|
CHICAGO TOWN BALANCED CHOICE STUFFED CRUST (30cm/12inch) (8x620g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 70%
Step 2
Temp: 275 c
Time: 1.30
Fan: 20%
Power: 60%
Step 3
Temp: 275 c
Time: 1.30
Fan: 30%
Power: 60%
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 70%
Step 2
Temp: 275 c
Time: 1.30
Fan: 20%
Power: 60%
Step 3
Temp: 275 c
Time: 1.30
Fan: 30%
Power: 60%
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 3.30
Fan: Norm
Power: 60%
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 3.30
Fan: Norm
Power: 60%
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 240 c
Time: 4.30
Setting: Conv + Bottom
Step 2
Temp: 230 c
Time: 1.30
Setting: Just Conv
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200 c
Time: 20-22 mins
|
CHICAGO TOWN DEEP DISH PEPPERONI (12cm/5inch) (8X160g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 220 c
Time: 20-25 mins
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 70%
Step 2
Temp: 275 c
Time: 1.30
Fan: 20%
Power: 60%
Step 3
Temp: 275 c
Time: 1.30
Fan: 30%
Power: 60%
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 70%
Step 2
Temp: 275 c
Time: 1.30
Fan: 20%
Power: 60%
Step 3
Temp: 275 c
Time: 1.30
Fan: 30%
Power: 60%
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 3.30
Fan: Norm
Power: 60%
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 3.30
Fan: Norm
Power: 60%
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 240 c
Time: 4.30
Setting: Conv + Bottom
Step 2
Temp: 230 c
Time: 1.30
Setting: Just conv
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200 c
Time: 20-22 mins
|
CHICAGO TOWN DEEP DISH FOUR CHEESE (12cm/5inch) (8X160g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 220 c
Time: 20-25 mins
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 2.45
Fan: 50%
Power: 35%
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 2.45
Fan: 50%
Power: 35%
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv + Bottom
Step 2
Temp: 250 c
Time: 2.30
Setting: Just Conv
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200-210 c
Time: 16-21 mins
Additional info: turn as needed
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 220 c
Time: 20-25 mins
|
CHICAGO TOWN STUFFED CRUST STICKY BBQ JACKFRUIT VEGAN PIZZA (25cm/10inch) (10X490g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 2.45
Fan: 50%
Power: 35%
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 2.45
Fan: 50%
Power: 35%
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 200 c
Time: 4.30
Fan: Norm
Power : 50%
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 200 c
Time: 4.30
Fan: Norm
Power: 50%
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 250 c
Time: 3.50
Setting: Conv + Bottom
Step 2
Temp: 260 c
Time: 1.20
Setting: Just Conv
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-12 mins
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-12 mins
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-12 mins
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 230 c
Time: 9-12 mins
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 230 c
Time: 12-16 mins
|
DR OETKER RISING DOUGH BASE (25cm/9inch) (1X22) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 12-14 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 2.50
Fan: 60%
Power: 50%
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275
Time: 2.50
Fan: 60%
Power: 50%
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Power: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 0
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Power: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Power: 0
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv + Bottom
Step 2
Temp: 250 c
Time: 2.30
Setting: Just conv
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200-220 c
Time: 12-15 mins
Additional info: turn as needed
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200c
Time: 20-25 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST LOADED CHEESE (9X630g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 40%
Step 2
Temp: 275 c
Time: 1.20
Fan: 30%
Power: 40%
Step 3
Temp: 275 c
Time: 0.10
Fan: 90%
Power: 0%
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 40%
Step 2
Temp: 275 c
Time: 1.20
Fan: 30%
Power: 40%
Step 3
Temp: 275 c
Time: 0.10
Fan: 90%
Power: 0%
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Micro: 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 0
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 1.00
Fan: Norm
Micro : 0
Step 2
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 50
Step 3
Temp: 250 c
Time: 3.00
Fan: Norm
Micro: 0
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 230 c
Time: 4.00
Setting: Conv + Bottom
Step 2
Temp: 250 c
Time: 2.30
Setting: Just Conv
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 12-15 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 10-12 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200-220 c
Time: 12-15 mins
Additional info: turn as needed
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200 c
Time: 20-25 mins
|
CHICAGO TOWN CHEESE STUFFED CRUST PEPPERONI (9X630g) |
DECK PIZZA OVEN |
Lincat PO49X & PO89X |
Step 1
Base Heat: 2.5
Top Heat: 230 c
Time: 13-15 mins
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
MERRYCHEF |
eikon e2s |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 70%
Step 2
Temp: 275 c
Time: 1.30
Fan: 20%
Power: 60%
Step 3
Temp: 275 c
Time: 1.30
Fan: 30%
Power: 60%
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
MERRYCHEF |
eikon e4 |
Step 1
Temp: 275 c
Time: 1.40
Fan: 20%
Power: 70%
Step 2
Temp: 275 c
Time: 1.30
Fan: 20%
Power: 60%
Step 3
Temp: 275 c
Time: 1.30
Fan: 30%
Power: 60%
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
MERRYCHEF |
eikon e3 |
Step 1
Temp: 225 c
Time: 3.30
Fan: Norm
Power: 60%
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
MERRYCHEF |
eikon e5 |
Step 1
Temp: 225 c
Time: 3.30
Fan: Norm
Power: 60%
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
CIBO (lincat) |
|
Step 1
Place product on mesh disc:
Temp: 240 c
Time: 4.30
Setting: Conv + Bottom
Step 2
Temp: 230 c
Time: 1.30
Setting: Just conv
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 9-10 mins
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 200 c
Time: 20-22 mins
|
DEEP DISH 1 of YOUR 5 PER DAY CHEESE & TOMATO (12cm/5inch) (24x155g) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 220 c
Time: 20-25 mins
|
CHICAGO TOWN GARLIC & HERB DOUGH BALLS (8X12) |
Combination Ovens |
MKN |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 5-6 mins
|
CHICAGO TOWN GARLIC & HERB DOUGH BALLS (8X12) |
Combination Ovens |
RATIONAL |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 5-6 mins
|
CHICAGO TOWN GARLIC & HERB DOUGH BALLS (8X12) |
Combination Ovens |
EKA |
Step 1
Temp: 180-190 c
Moisture: 40/50%
Fan: Full
Time: 5-6 mins
|
CHICAGO TOWN GARLIC & HERB DOUGH BALLS (8X12) |
Convection Fan Ovens |
(BLUESEAL) E22m3 |
Step 1
Temp: 180 c
Time: 7-10 mins
Additional info: Less if defrosted
|
CHICAGO TOWN GARLIC & HERB DOUGH BALLS (8X12) |
Static Air Oven |
Lincat LCO |
Step 1
Temp: 200 c
Time: 7-10 mins
|