Recipes for Convection Ovens Market Forge, 44 Lakeside Avenue, Burlington, VT 05401, www.marketforge.com
Convection Oven Recipes Recipe Index Shelf and Pan Arrangement... i Baking and Roasting Guide... ii Weights and Weights and for Commonly Used Foods... iii Bread Cheese Bread... 1 French Bread... 1 Rolls... 2 Pizza Dough... 2 Rolled Wheat Bread... 3 White Bread... 3 Meats Bacon... 4 Meatloaf... 4 Sausage Links... 4 Hamburgers... 5 Beef Roast... 5 Convection Oven Recipes These easy-to-use recipes have been standardized in our test kitchen for use with Market Forge modular and compact convection ovens. are listed in both U.S. and metric units to serve the needs of all kitchens. We hope you will find them helpful - your customers will enjoy the results. When using your own recipes, formulated for convection ovens, a little adjustment will be needed. Follow two simple rules for best results in a Market Forge convection oven. Reduce the temperature setting for all recipes by 25 o to 50 o F (14 o to 28 o C). Reduce total bake/roast time by approximately 10 to 15%. If you have any questions about Market Forge Convection Ovens, please write or call. We will be pleased to assist you. Correct Oven Use for Beast Results Thanks to our convection fan design, heat is more evenly distributed throughout the oven for more uniform results then possible convections ovens. Convection ovens are faster, whether used for baking or roasting. Our latest ovens are exceptionally energy efficient for economical operation and cooler kitchens. With these built in features, you want to get all you can from your convection oven. For best results, follow the recommended procedures contained in the operating instruction for your oven. Additional copes can be obtained by contacting our factory. Pasta and Rice Spaghetti... 6 Rice... 6 Dessert Applesauce Cake... 7 Banana Cake... 7 Brownies... 8 Brownie Pudding... 8 Coffee Cake... 9 Congo Bars... 9 Midnight Chocolate Cake... 10 Bake Custard... 10 Hermit Bars... 11 Gingerbread... 11 Pastry... 12 Pastry Squares... 12 Peanut Butter Cookies... 13 Pineapple Upside Down Cake... 13 Pumpkin Cake... 14 Chocolate Chip Cookies... 14 Spice Cake... 15 Yellow Cake... 15 Miscellaneous Grilled Cheese Sandwiches... 16 Shelf and Pan Arrangement Modular Ovens, because air circulation inside the oven is so important to obtaining uniform results, care must be taken in spacing shelves and positioning pans. All modular ovens have five shelves and nine tracks on which shelves may be mounted. Track positions numbered from 1 (top) to 9 (bottom). Recommended spacing is: # of Shelves Track Positions 1 9 2 4 and 9 3 3, 6 and 9 4 2, 4, 6 and 8 5 1, 3, 5, 7 and 9 Compact Ovens, like full size convection ovens the model 4200 oven has variable oven shelf positions as well. The 4200 has three shelves which can be placed in five positions. Recommended spacing is: # of Shelves Track Positions 1 5 2 2 and 5 3 1, 3 and 5 i
Baking and Roasting Guide Full-size pans 18 x 26 x 1 should be placed crosswise 1 1/2 from the front (2500HE, 2600HE, 2500HEC). Full-size pans 18 x 26 x 1 are be placed lengthwise centered left to right (2700HE, 2800He, 2700HEC). Product Modular Ovens (Except 4200) Compact Oven (Only 4200) Pan Size No. of Shelves Pan Size No. of Shelves Recommended Temperature Rolls 18 x 26 x 1 3 18 x 13 x 1 2 350 o F 177 o C Bread Loaf 3 Loaf 2 350 o F 177 o C French Bread 18 x 26 x 1 3 18 x 13 x 1 2 375 o F 190 o C Pizza 18 x 26 x 1 3 18 x 13 x 1 2 375 o -400 o F 190 o -250 o C Brownies 18 x 26 x 1 5 18 x 13 x 1 3 325 o F 163 o C Sheet Cake 18 x 26 x 1 5 18 x 13 x 1 3 325 o -350 o F 163 o -177 o C Cookies 18 x 26 x 1 3 18 x 13 x 1 2 325 o -350 o F 163 o -177 o C Custard 12 x 20 x 2 1/2 3 12 x 20 x 2 1/2 2 350 o F 177 o C Pastry Squares 18 x 26 x 1 5 18 x 13 x 1 3 400 o F 205 o C Pies 8 to 10 3 8 to 10 2 400 o F 205 o C Deep Dish Pies 12 x 20 x 2 1/2 3 12 x 20 x 2 1/2 2 350 o F 177 o C Bacon 18 x 26 x 1 5 18 x 13 x 1 3 350 o F 177 o C Beef Round 12 x 20 x 2 1/2 or 20 x 24 x 3 2-3 12 x 20 x 2 1/2 1 250 o -275 o F 120 o -135 o C Rib Roast Beef 12 x 20 x 2 1/2 2 12 x 20 x 2 1/2 1 or 20 x 24 x 3 250 o -300 o F 120 o -150 o C Chicken Quarters 18 x 26 x 1 or 12 x 20 x 2 1/2 4 or 3 18 x 13 x 1 or 12 x 20 x 2 1/2 3 or 2 350 o F 177 o C Hamburgers 18 x 26 x 1 5 to 9 18 x 13 x 1 3 or 5 450 o F 232 o C Meatloaf 12 x 20 x 2 1/2 3 12 x 20 x 2 1/2 2 350 o F 177 o C Sausage 18 x 26 x 1 5 18 x 13 x 1 3 375 o F 190 o C Strip Steak 18 x 26 x 1 5 18 x 13 x 1 3 400 o F 205 o C Turkey, On Carcass 12 x 20 x 2 1/2 2 12 x 20 x 2 1/2 1 275 o -300 o F 135 o -150 o C Fish Fillets 18 x 26 x 1 5 18 x 13 x 1 3 350 o F 177 o C Macaroni & Cheese 12 x 20 x 2 1/2 3 12 x 20 x 2 1/2 2 350 o F 177 o C Grilled Sandwiches 18 x 26 x 1 5 18 x 13 x 1 3 400 o F 205 o C Baked Potatoes 18 x 26 x 1 4 18 x 13 x 1 2 350 o F 177 o -190 o C ii
Weights and FOOD ITEMS COMMONLY USED WITH WEIGHT AND MEASURE EQUIVALENTS. FOOD ITEM WEIGHT METRIC MEASURE Baking Soda Beef, ground, raw Bread Crumbs, dried, sifted Butter Cinnamon Clove, ground Cocoa Cornmeal Cornstarch, unbeaten, sifted Ginger Milk, powdered Milk, whole Molasses Mustard, dry Nutmeg Nuts, chopped Onions, chopped Paprika Parsley Parsley, chopped Pepper, ground Sugar, brown Sugar, confectioner s Sugar, granulated Yeast, dry Yeast, food Frozen 6 oz. 3/8 oz. 5 1/3 oz. 1 each 8 1/2 oz. 1 oz, 5 oz. 8 oz. 1 cup 170 gm. 12 gm. 150 gm. 1 each 240 gm. 140 gm. 224 gm. 1 cup 2 2/3 tbsp. 1 tbsp. 2 1/2 tbsp. 2 cups 2 qts. 2 cups 4 tbsp. 3 tbsp. 4 1/2 cups 3 cups 3 cups 1 cup 3 tbsp. 3 tbsp. 4 cups 4 tbsp. 3 1/2 cups 1 cup 1 1/2 cups 5 tbsp. 4 2/3 4 cups 2 1/2-3 cups 3 3/4 15 sprigs 1/3 cup 4 tbsp. 2 1/8 2 cups 3 cups 3 1/2 cups 2 cups 2 tbsp. 1 pint 1 cup 1 tbsp. 1 cup 5 large whole eggs iii
Bread Cheese Bread 6 qts. 20 lbs. 12 oz. 2 oz. 6 oz. 2 oz. 3 lbs. 2 oz. 3 cups (15) Yield: 24 Loaves - 1 1/2 lbs. (680g) Modular Convection Ovens 18-1 1/2 (680g) loaves or 24 - (454g) loaves Compact Convection Ovens 4-1 1/2 (680g) loaves or 4 - (454g) loaves 68 liters 9.08 kg 340 g 510 g 170 g 510 g 36 kg 510 g 720 ml Ingredients Warm Dry Yeast Sugar Dry Milk Grated Cheese Butter Directions Put water in bowl. Add all ingredients and mix with dough hook until dough leaves sides of bowl. Let sit for 15 minutes. Scale at 26 oz. (737g) for 1 1/2 lb. (680g) loaf. Let sit for 45 minutes or until double in bulk. Bake at 350 o F (175 o C) for 25-30 minutes. French Bread 7 1/2 oz. 4 1/2 qts. 1/2 lb. 1/2 lb. 4 oz. 16 1/2 lbs. Modular Convection Ovens 4-18 x 26 x 1 pans, 6 loaves per pan. Compact Convection Ovens 2-18 x 13 x 1 pans, 3 loaves per pan. 213 g 3 liters 227 g 227 g 113 g 484 kg Ingredients Dry Yeast Lukewarm Granulate Sugar Melted Butter Bread Directions Yield: 36 Loaves - 3/4 lbs. (340g) Place yeast, water and sugar in mixer bowl. Let stand until dissolved. Add cooled butter and salt. Add flour to make a soft batter. Mix on second speed about 10 minutes, using dough hook. Add remaining flour and mix until dough leaves the sides of the bowl. Procedure for Shaping Bread: Cut into 3/4 lb. (340g) loaves as soon as mixing is complete. Form into balls and brush with melted butter. Flatten each ball to a rectangle and roll tight as for a jelly roll. Place 6 loaves on 18 x 26 x 1 pans. Brush with egg wash. Gash top of bread. Proof 25-30 minutes. 8. Bake at 375 o F (190 o C) for 23-27 minutes. 1
Bread Rolls Yield: Dinner Rolls Hamburger Rolls Frankfort Rolls 40 doz. - 1 1/4 oz. (35g) each 32 doz. - 1 1/4 oz. (35g) each 32 doz. - 1 1/2 oz. (43g) each Modular Convection Ovens 3-18 x 26 x 1 / Compact Convection Ovens 2-18 x 13 x 1 20 lbs. 2 1/2 lbs. 10 oz. 4 oz. 2 oz. 2 1/2 lbs. 1 1/2 lbs. (15) 9 oz. 5-6 qts. Notes: 9.072 kg 134 kg 284 g 113 g 57 g 134 kg 720 ml 225 g 7-7 liters Ingredients Bread Granulated Sugar Dry Powder Milk * Yeast Food Soft Butter or Dry Yeast Yeast food is not absolutely necessary. Dry ingredients may be prepared and measured the previous night and held to next day. *If shortening is used, increase salt to 5 oz. (142g). Directions 8. 9. 10. Mix flour, sugar, dry milk powder, salt, yeast food and soft butter in mixer. Add eggs. Dissolve yeast in 2 1/2 qts. (4 liters) warm water and add to dry mix. Add 2 1/2 qts. (4 liters) more water and mix until dough leaves sides of bowl. Let dough set for 1 hour. Scale dinner rolls at 2 lbs. 12 oz. (247kg) and Hamburger/Frankfort Rolls at 3 lbs. 8 oz. (588kg). Roll out and cut into 36 tolls using divider. Per Pan 60-dinner rolls, 35-hamburger rolls and 48 -frankfort rolls. Proof for 45 minutes. Bake at 350 o F (176 o C) for 12-15 minutes. Pizza Dough Modular Convection Ovens Three 18 x 26 x 1 pans Compact Convection Ovens Two 18 x 13 x 1 pans Yield: 15-2 lbs. (908g) 18 x 26 x 1 sheets Note: 4 1/2 qts. 4 oz. 1 1/2 qts. 15 lbs. 6 oz. 2 3/4 lbs. 27 liters 114 g 42 liters 81 kg 170 g 25 kg Ingredients Warm Dry Yeast Oil Dry Milk Add sauce and cheese immediately so that dough will not rise for best results. Directions 8. 9. Mix yeast and warm water. Let stand for 10 minutes. Stir and add oil. Add 1/2 blended flour, salt and dry milk. Mix with beater. Change to dough hook and add remaining ingredients and finish mixture. Divide into fifteen 2 lb. (908g) balls and let rest for 15-20 minutes. Roll out on floured board and place on well greased 18 x 26 x 1 pan. Fill immediately with favorite sauce and cheese. Bake at 375 o F (190 o C) approximately for 15-18 minutes. 2
Bread Rolled Wheat Bread 3 1/2 qts. 1 3/4 lbs. 1 1/4 lbs. 3 1/2 oz. 1 1/2 qts. 1 1/2 lbs. (15) 4 oz. 1 qt. 18 lbs. Yield: 24-1 1/2 lbs. (680g) loaves Modular Convection Ovens 18-1 1/2 lb. (680g) loaves or 24 - (454g) loaves Compact Convection Ovens 4-1 1/2 lb. (680g) loaves or 4 - (454g) loaves 3 liters 794 g 567 g 100 g 4 liters 680 g 113 g 946 ml 8.2 kg Ingredients Boiling Rolled Wheat Butter Sale Molasses Dry Yeast Warm Bread Directions 8. Combine and mix with whip, boiling water, rolled wheat, butter, salt and molasses. Let cool. Add eggs. Dissolved yeast in lukewarm water. Once dissolved, add to mixture. Add flour and mix with paddle until dough leaves sides of bowl. (Note that mixture is soft and sticky as compared to regular bread dough). Let rise until double bulk-punch down. Shape into 1 1/2 lb. (567g) loaves and place in bread pans. Let rise to double bulk. Bake at 325 o f (163 o C) for 30-35 minutes. White Bread 20 lbs. 2 lbs. 10 oz. 4 oz. 2 oz. 1 1/2 lbs. (15) 2 1/2 lbs. 9 oz. 5-6 qts. Note: Yield: 24-1 1/2 lbs. (680g) loaves Modular Convection Ovens 16-1 1/2 lb. (680g) loaves or 24 - (454g) loaves Compact Convection Ovens 4-1 1/2 lb. (680g) loaves or 4 - (454g) loaves 9.072 kg 907 g 284 g 113 g 57 g 720 ml 134 kg 255 g 7-7 liters Ingredients Bread Granulated Sugar Dry Milk Powder * Yeast Food Soft Butter or Dry Yeast Yeast food is not absolutely necessary. Dry ingredients may be prepared and measured the previous night and held till next day. *If shortening is used, increase salt to 5 oz. (142g). Directions 8. Mix flour, sugar, dry milk powder, salt and yeast food. Add eggs and soft butter to mixture. Dissolve yeast in 2 qts. (9 liters) warm water. Add to mixture. Add 3 qts. (8 liters) of water and mix until dough leaves sides of bowl. Let rise for about 1 hour. Shape into 1 1/2 lb. (680g) loaves. Proof for 25-30 minutes. Bake at 350 o F (176 o C) for 25 minutes. 3
Meats Oven Fried Bacon 5 to 6 lbs. 3-7 kg Bacon (17-20 slices per lb.). Yield: 50 portions of 2 slices each Arrange bacon slices in a single layer on pans. Bake at 350 o F (177 o C) without turning until crisp. Pour off accumulated fat if necessary. Drain on paper towels or place on rack in serving pans. Meatloaf 8 lbs. (1-#10 Can) 12 oz. 1/4 cup 1 1/4 qts. (25) 1/2 oz. Modular Convection Ovens Ten 12 x 20 x 2 1/2 pans 454 g 63 kg 340 g 8.62 kg 57 g 60 ml 18 liters 14 g Stale Bread Tomato Paste Chopped Onions Ground Beef Worcestershire Sauce Chopped Parsley Yield: Two 12 x 20 x 2 1/2 pans Combine bread, tomato paste, onions, ground beef, salt, worcestershire sauce and eggs. Mix well. Pan 15 lbs. (81kg) per pan. Bake at 350 o F (175 o C) for 1 hour. Sprinkle parsley over top for color and serve. Note: Variation - MEATBALLS Using #30 scoop, shape approximately 75 meatballs per 12 x 20 x 2 1/2 pan. Pour 1/2 gallon (89 liters) sauce over each pan. Cover with aluminum foil or pan cover and place in 350 o F (175 o C) oven for 35-45 minutes. Sausage Links 25 lbs. 135 kg Sausage (12) (16 per lb., 454g). Yield: 100 orders, 3-4 per order Pan approximately 100 sausages per pan. Place pan in 450 o F (205 o C) oven and cook for 30-35 minutes. 4
Meats Hamburgers Modular Convection Ovens Nine 18 x 26 x 1 pans Compact Convection Ovens Three or Five 18 x 13 x 1 pans 5 lbs. 27 kg Ground Beef (5-6 per lb., 454g). Yield: 24 orders per pan Arrange 24 hamburgers per pan. Bake at 425 o F (220 o C) six pans, 6-8 minutes. Beef Roast Modular Convection Ovens Four 12 x 20 x 2 1/2 pans or 4 Ribs 20-25 lbs. (9-11 kg) Directions Place beef, fat side up on a rack in an open roasting pan. Insert a meat thermometer in the meat with bulb resting in the center on a lean, but not in contact with the bone or pocket of fat. Season meat with salt, pepper and spices as desired. Roast at a constant low temperature 225 o F to 275 o F (150 o -135 o C). Roast to the desired degree of doneness, using chart below as a guide. Roasting time depends on several factors; oven temperate, size and shape of roast, style of cut (bone in or bone out), oven load, quality of meat and degree of doneness desired. The interior temperature of the meat, as measured by a meat thermometer is the most reliable indicator of doneness. Meat will continue cooking after it is removed from the oven. Internal temperature of the roast may rise as much as 5 o F (7 o C). Allow the roast to set in a warm place for 15-20 minutes before it is carved. Cut of Beef Weight Oven Temp Internal Meat Temp pounds metric o F o C o F o C Rib Roast 20-25 9-11 kg 225 150 Rib Roast 20-25 9-11 kg 250 120 130 140 150 130 140 150 54 60 65 54 60 65 Cooked Rare Medium Well Rare Medium Well Minutes Per Pound 12-14 14-16 16-18 9-11 11-13 13-15 Total Time Approximate 4-4 1/2 hours 4 1/2-5 1/2 hours 5 1/2-6 hours 3 1/2-4 hours 4-4 1/2 hours 4 1/2-5 hours Tenderloin, Whole 4-6 8-7 kg 375 190 140 60 Rare - 40-55 minutes Rump 5-7 3-3 kg 250 120 150-170 65-77 Medium 20-25 1 3/4-2 3/4 hours Top Round 15 7 kg 250 120 140 60 Rare 13-14 3 1/4-3 3/4 hours Steamship Round (Rump & Shank Off) 50 23 kg 225 105 140 150 60 65 Medium Well 11 13 9 hours 10-11 hours 5
Pasta and Rice Spaghetti Note: 4 lbs. 1 1/2 gal. 4 tsp. 4 tsp. Modular Convection Ovens Ten 12 x 20 x 2 1/2 pans Compact Convection Ovens Three 12 x 20 x 2 1/2 pans 8 kg 5 liters 16 g 20 g Spaghetti or Oil Place perforated 2 1/2 pan inside solid pan to aid in draining finished product. Yield: Two 12 x 20 x 2 1/2 pans Fill pan with tap water (3 qts. (8l liters) water to 2 lbs. (900g) spaghetti). Break spaghetti inot 3-4 (8-10cm) lengths and place in pan making sure each strand is wet. Add 1 tsp. (4g) shortening and 1 tsp. (5g) salt per pound (450g) of raw spaghetti. Cover with aluminum foil or pan cover. Place in 350 o F (176 o C) oven for 30 minutes. Remove from oven, drain and serve. Rice Note: 4 lbs. 1 gal. 4 tsp. 4 tsp. Modular Convection Ovens Ten 12 x 20 x 2 1/2 pans Compact Convection Ovens Three 12 x 20 x 2 1/2 pans 8 kg 7 liters 16 g 20 g Rice or Oil Place perforated 2 1/2 pan inside solid pan to aid in draining finished product. Yield: Two 12 x 20 x 2 1/2 pans Fill pan with tap water (1 qts. (946ml) water to (454g) rice)., add rice and stir. Add 1 tsp. (4g) shortening and 1 tsp. (5g) salt per pound (450g) of raw rice. Cover with aluminum foil or pan cover. Place in 350 o F (176 o C) oven for 45-50 minutes. Remove from oven, drain and serve. 6
Desserts Applesauce Cake 4 lbs. 3 3/4 lbs. 3/4 oz. 1 1/2 oz. 1/2 oz. 1/2 oz. 1 1/2 lbs. 2 lbs. 4 lbs. 5 oz. 2 cups 1 1/2 tbsp. 81 kg 7 kg 21 g 43 g 14 g 14 g 680 g 908 g 21 kg 480 ml 22 ml Sugar Baking Soda Cinnamon Cloves Raisins Applesauce Combine dry ingredients, add shortening and mix to a crumble consistency. Add raisins and half of the applesauce. Add vanilla and remaining applesauce. Mix well. Add eggs, stirring just enough to blend. Pan 8 1/4 lbs. (74kg) per sheet pan. Bake at 350 o F (176 o C) for 25-30 minutes. Banana Cake 5 oz. 4 lbs. 2 tbsp. 2 1/2 cups (13) 2 1/2 lbs. 3 1/2 lbs. 2 1/2 lbs. 1/3 oz. 1 1/2 qts. 595 g 81 kg 30 ml 600 ml 14 kg 59 kg 66 g 9 g 42 liters Granulated Sugar Banana Pulp Baking Soda Sour Milk* Blend shortening, sugar and vanilla. Add eggs and beat well. Add banana pulp. Blend dry ingredients and add alternately with milk. Pan 7 1/2 lbs. (4kg) batter per pan. Bake at 325 o F (135 o C) for 20-25 minutes. *To sour milk, add 1 tbsp. (15ml) vinegar or lemon juice to each cup of milk. 7
Desserts Brownies 7 lbs. 3 lbs. 1 1/4 qts. 2 1/2 lbs. 1 1/4 oz. 1 1/2 oz. 3/4 oz. 5 1/2 cups (28) 5 1/2 tbsp. 2 lbs. 18 kg 36 kg 81 liters 14 kg 42 g 496 g 21 g 3 liters 80 ml 908 g Granulated Sugar or Butter Cocoa Chopped Nuts Blend sugar, butter and water and mix well. Premix flour, baking powder, cocoa and salt, then add to the mixture. Add eggs and vanilla and mix well. Add nut and mix enough to blend. Pan 9 lbs. (08kg) per sheet pan. Bake at 325 o F (165 o C) for 35-45 minutes. Cut while warm. Brownie Pudding 3 lbs. 3 1/2 oz. 4 lbs. 6 oz. 8 oz. 12 oz. 1/4 cup 1 1/4 qts. 36 kg 100 g 81 kg 170 g 227 g 340 g 60 ml 18 liters Sugar Cocoa Dry Milk Melted Butter Mix dry ingredients together. Add melted butter, vanilla and water. Mix well. Scale 6 lbs. (72kg) batter per pan. Mix brown sugar and cocoa. Sprinkle (737kg) over top of each pan. Slowly pour 1 qt. (0.95 liters) of water over each pan. Bake at 375 o F (190 o C) for 25-35 minutes. TOPPING 2 lbs. 10 oz. 10 oz. 2 qts. 2 kg 284 g 89 liters Brown Sugar Cocoa 8
Desserts Coffee Cake 4 1/2 lbs. 3 oz. 2 lbs. 2 lbs. 3 cups (15) 1 qt. TOPPING 2 lbs. 5 oz. 1 1/2 oz 3/4 oz. 04 kg 85 g 908 g 908 g 720 ml 0.95 liters 454 g 908 g 142 g 43 g 18 g Sugar Whole Milk Butter or Sugar Cinnamon 8. 9. Sift dry ingredients together and blend. Add shortening in 1/2 lb. portions on top of dry ingredients. Mix at low speed until consistency of rice. Blend sugar with dry ingredients. Add eggs and milk. Mix until blended. Pan 6 lbs. (72kg) per sheet. Slowly pour 1 cup (240ml) of melted butter over each pan. Sprinkle 1 1/4 lbs. (567g) of topping mix over each pan. Bake at 375 o F (190 o C) for 12-15 minutes. Congo Bars 10 oz. 6 lbs. 2 lbs. 6 oz. (24) 3 lbs. 10 oz. 1/3 oz. 3 1/2 lbs. 2 oz. 740 g 7 kg 08 kg 645 kg 6 g 454 g 6 kg 60 cc Butter or Margarine Brown Sugar Chopped Nuts Chocolate Bits Cream butter and sugar, add vanilla. Blend in eggs and mix well. Add dry ingredients and mix well. Add nuts and chocolate bits to batter mix. Pan 9 lbs. (08kg) per pan, spread evenly. Bake at 350 o F (175 o C) for 23-27 minutes. Cut while warm and remove from pans. 9
Desserts Midnight Chocolate Cake 1 lbs. 2 qts. 2 oz. 5 lbs. 4 1/2 cups (23) 2 tbsp. 3 lbs. 1/2 oz. 454 g 89 liters 510 g 27 kg 07 liters 30 ml 36 kg 14 g Cocoa Granulated Sugar Baking Soda Dissolve cocoa in hot water. Cream shortening and sugar. Add eggs and vanilla. Combine dry ingredients and add to mixture. Add dissolved cocoa. Pan 8 lbs. (63kg) batter per pan. Bake at 375 o F (190 o C) for 15-18 minutes. Marble Cake: Place 5 lbs. (27kg) of yellow cake batter in sheet pan. Add 3 lbs. (36kg) chocolate batter and swirl with spatula to give marble pattern. Baked Custard 2 1/2 qts. 2 1/4 lbs. 1/4 cup 2 1/2 gal. Modular Convection Ovens Ten 12 x 20 x 2 1/2 pans Compact Convection Ovens Three 12 x 20 x 2 1/2 pans 37 liters 02 kg 60 ml 9.46 liters Sugar Milk Cinnamon Yield: Two 12 x 20 x 2 1/2 pans Mix eggs, sugar, salt, vanilla, milk and cinnamon. Bake at 350 o F (175 o C) for 25-30 minutes. 10
Desserts Hermit Bars 9 oz. (6) 3/4 cups 2 lbs. 4 oz. 3 lbs. 1/2 oz. 3/4 tsp. 3/4 oz. 1/4 oz. 1/4 oz. 1/3 oz. 8 oz. 2 lbs. 454 g 454 g 270 ml 177 ml 720 ml 4 kg 14 g 3 g 21 g 7 g 7 g 9 g 227 g 907 g Brown Sugar Well Beaten Coffee Molasses Baking Soda Cinnamon Ginger Cloves Chopped Nuts Raisins Yield: Six 1 3/4 lb. Cream sugar and shortening. Add eggs, coffee, molasses and three cups of flour. Beat well. Add remaining dry ingredients and mix well. Fold in nuts and raisins. Pan three 1 3/4 lb. (974g) strips on each greased pan and flaten. Bake at 350 o F (175 o C) for 15-20 minutes. Cut while warm and remove from pans. Gingerbread 4 lbs. 8 oz. 2 oz. 2 oz. 3/4 oz. 1 tsp. 5 oz. 1 1/2 qts. 4 1/2 lbs. 2 1/4 cups (12) 8 kg 680 g 57 g 57 g 15 g 2 g 595 g 4 liters 2 kg 540 ml Sugar Baking Soda Cinnamon Ground Ginger Ground Clove Molasses Blend flour, sugar, baking soda, salt and spices. Add shortening and three cups of water and mix. Add molasses and eggs, mix. Add remaining three cups of water and mix thoroughly. Pan 7 3/4 lbs. (5kg) batter per pan. Bake at 325 o F (165 o C) for 25-30 minutes. 11
Desserts Pastry 5 lbs. 3 lbs. 3 oz. 1 1/2 lbs. 1 qt. 2 1/2 - #10 Cans Modular Convection Ovens 18-8 Pies or 15-9 Pies Compact Convection Ovens 4-8 to 10 Pies 27 kg 36 kg 85 g 680 g 950 ml 9.08 kg Lard Pie Fill Yield: 8 to 10 Pies Put flour, lard and salt in mixer bowl. Blend flour and water to paste. Add the above and mix until pastry pulls away from the bowl edge. Roll 8 oz. (227g) pastry round. Fill with 2 lbs. (908g) pie fill. Top with 8 oz. (227g) rollled pastry round. Bake at 400 o F (205 o C) for 35-40 minutes. Pastry Squares 5 lbs. 3 lbs. 3 oz. 1 1/2 lbs. 1 qt. 2 - #10 Cans 27 kg 36 kg 85 g 680 g 950 ml 8-26 kg Lard Pie Fill Put flour, lard and salt in mixer bowl. Blend flour and water to paste. Add the above and mix until pastry pulls away from the bowl edge. Roll 2 1/2 lbs. (14g) pastry for the bottom sheet. Fill with one #10 can of pie filling. Top with 2 1/2 lbs. (14g) rollled pastry. Bake at 400 o F (205 o C) for 45-50 minutes. 12
Desserts Peanut Butter Cookies 14 oz. 2 lb. 1 1/2 lbs. 2 lbs. 2 1/2 cups (13) 3 lbs. 2 tsp. 1/2 oz. Modular Convection Ovens Three 18 x 26 x 1 pans Compact Convection Ovens Two 18 x 13 x 1 pans 397 g 454 g 908 g 680 g 908 g 600 ml 36 kg 1 g 14 g Butter Granulated Sugar Brwon Sugar Peanut Butter Baking Soda Yield: 100 - #24 Scoop Cookies Cream butter, shortening, granulated sugar and brown sugar. Blend in peanut butter and vanilla. Add eggs and mix thoroughly. Blend in sifted dry ingredients. Scoop (#24) cookie balls, flatten with a fork (an inverted sheet pan will give more satisfactory results). Bake at 375 o F (190 o C) for 8-10 minutes. Pineapple Upside Down Cake 2 lbs. 1 1/2 lbs. 1 - #10 can 3 lbs. 2 1/2 cups (13) 3 tbsp. 3 lbs. 6 oz. 2 1/2 oz. 6 oz. 1 tsp. 4 1/2 cups 908 g 680 g 72 kg 454 g 36 kg 600 ml 45 ml 53 kg 70 g 170 g 2 g 06 liters Brown Sugar Butter Crushed Pineapple (drained) (soft) Sugar Baking powder Dry Milk Powder 8. 9. Combine brown sugar and melted butter. Put 1/2 - #10 can of crushed pineapple over each pan. Pour melted butter/sugar mix over pineapple. Cream shortening and sugar. Add eggs and vanilla and blend. Add dry ingredients. Slowly add water and mix well. Pan 5 1/2 lbs. (5kg) batter per pan. Bake at 375 o F (190 o C) for 16-18 minutes. 13
Desserts Pumpkin Cake 5 oz. 3 lbs. 12 oz. 2 1/2 cups (12) 3 lbs. 5 oz. 3 oz. 3/4 oz. 1/4 oz. 1/4 oz. 1/4 oz. 3 lbs. 5 oz. 4 1/2 cups 12 oz. Modular Convection Ovens Three 18 x 26 x 1 pans Compact Convection Ovens Two 18 x 13 x 1 pans 595 g 7 kg 600 ml 75 kg 85 g 21 g 7 g 7 g 7 g 75 kg 1 liter 340 g Sugar Baking powder Baking Soda Cinnamon Ginger Nutmeg Pumpkin Milk Walnuts 8. Cream shortening and sugar. Blend in well beaten eggs. Sift dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin/ milk mixture. Blend nuts. Pan 8 lbs. (63kg) per sheet. Bake at 350 o F (175 o C) for 18-22 minutes. Chocolate Chip Cookies 1 3/4 lbs. 1 1/2 lbs. 1 1/2 cups (8) 1/4 cup 2 3/4 lbs. 1/2 oz. 2 lbs. Modular Convection Ovens Three 18 x 26 x 1 pans Compact Convection Ovens Two 18 x 13 x 1 pans 794 g 454 g 680 g 360 ml 60 ml 25 kg 14 g 908 g 454 g Butter or Margarine Brown Sugar Granulated Sugar Semi-Sweet Chocolate Bits Nuts Yield: 100 - #24 Scoop Cookies Blend butter, brown and granulated sugar. Add eggs and vanilla and blend. Add sifted dry ingredients, mix well. Add nuts and chocolate bits. Mix just enough to blend. Portion batter with #24 scoops onto an ungreased sheet pan. Bake at 300 o F (149 o C) for 10 minutes (see chart below). Capacity/Baking Temperature and Time: #60 Scoop - 70/Sheet Pan - 325 o F (163 o C) / 6-7 minutes. #24 Scoop - 20/Sheet Pan - 300 o F (149 o C) / 10-12 minutes. (454g) 2/Sheet Pan - 300 o F (149 o C) / 11-13 minutes. 14
Desserts Spice Cake 1 1/2 lbs. 4 lbs. 1 1/2 qts. (30) 1/4 cup 4 1/2 lbs. 3 1/2 oz. 8 oz. 1/2 oz. 1/2 oz. 1/2 oz. 1/4 oz. 2 tsp. 1 1/2 qts. 680 g 81 kg 42 liters 60 ml 04 kg 100 g 227 g 14 g 14 g 14 g 7 g 1 g 42 liters Granulated Sugar Dry Milk Powder Ginger Cinnamon Cloves Nutmeg Dissolve cocoa in hot water. Cream shortening and sugar. Add eggs and vanilla. Combine dry ingedients and add to mixture. Add dissolved cocoa. Pan 8 lbs. (63kg) batterper pan. Bake at 375 o F (190 o C) for 15-18 minutes. Yellow Cake 1 1/2 lbs. 4 lbs. 1 qt. (20) 1/2 cup 4 3/4 lbs. 3 1/2 oz. 8 oz. 1 1/2 qts. 680 g 8 kg 950 ml 120 ml 15 kg 100 g 227 g 42 liters Granulated Sugar Dry Milk Powder Cream shortening and sugar. Add eggs and vanilla. Combine dry ingredients and add to mixture. Slowly add water and mix well. Pan 8 lbs. (63kg) batter per greased pan. Bake at 350 o F (175 o C) for 20-25 minutes. Nut Cake: Add 12 oz. (340g) of chopped nuts per sheet pan. 15
Miscellaneous Grilled Cheese Sandwiches 12 lbs. 3 lbs. 12 lbs. Modular Convection Ovens Three 18 x 26 x 1 pans Compact Convection Ovens Two 18 x 13 x 1 pans Ingredients Directions 44 kg 36 kg 44 kg Note: Cheese Slice = (28g). Cheese (American, Cheddar, Etc.) Butter or Margarine Bread Yield: 96 Sandwiches - 2 oz. Cheese Butter 18 x 26 x 1 pan thoroughly. Place 24 slices of bread on pan. Place 2 slices of cheese on each slice of bread. Top with second slice of bread with butter side up. Bake at 400 o F (205 o C) for 9-12 minutes. 16
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