Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. USE 15 LB OR 3-N0. 10 CN GINGERBREAD MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. POUR ABOUT 1 GAL (9 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN; SPREAD EVENLY.

3. BAKE IN CONVENTIONAL OVEN 350 F., 35-45 MINUTES OR IN CONVECTION OVEN 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

4. CUT 6 BY 9.

NOTE:

1. SERVE GINGERBREAD WARM, IF POSSIBLE.

NOTE:

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

NOTE:

3. IF DESIRED, TOP EACH PORTION WITH 1/4 CUP WHIPPED TOPPING

(RECIPE NO. K-2) OR 3 TBSP LEMON SAUCE (RECIPE NO. K-9), OR DUST WITH POWDERED SUGAR.

SERVING SIZE: 1 PIECE

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