Alto-Shaam Electronically Operated Ovens Oven User Manual

LOW TEMPERATURE COOKING
AND HOLDING GUIDELINES
Electronically Operated Ovens
LOW TEMPERATURE COOKING AND HOLDING OVENS
GEN ERA L IN DEX
SECTION 1 • Low Temperature Cooking Introduction
Alto-Shaam Halo Heat . . . . . . . . . . . . . . . . . . . . 1
Low Temperature Cooking Facts
Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2
Shrinkage Control and Cooking Time . . . . . . . 3
Preventing Bacteria Growth . . . . . . . . . . . . . . 3
Labor and Equipment Cost Reduction . . . . . . 4
Options and Accessories . . . . . . . . . . . . . . . 5 - 6
SECTION 2 • Low Temperature Cooking Operation
General Operation — Manual Ovens
Oven Characteristics . . . . . . . . . . . . . . . . . . . . 7
Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel Identification . . . . . . . . . . . 8 - 11
Cooking & Holding Procedures . . . . . . . 12 - 18
SECTION 3 • Cleaning and Maintenance . . 19 - 20
SECTION 4 • Cooking Guideline
Product Index . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cooking Notes . . . . . . . . . . . . . . . . . . . . . . . . 22
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 - 33
Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 - 36
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 - 42
Processed Meats . . . . . . . . . . . . . . . . . . . . . . . 43
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 51
SECTION 5 • Smoker Operation
General Operation — Smokers
Cooking/Smoking/Holding Procedures . . . . 70
Smoking Times . . . . . . . . . . . . . . . . . . . . . . . . 70
Hot Smoke . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Cold Smoke . . . . . . . . . . . . . . . . . . . . . . . . . . 72
SECTION 6 • Cooking & Smoking Guidelines
Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 73
Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 74
Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 75
Smoked Duck . . . . . . . . . . . . . . . . . . . . . . . . . 76
Smoked Turkey . . . . . . . . . . . . . . . . . . . . . . . . 77
Smoked Cod . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Smoked Salmon . . . . . . . . . . . . . . . . . . . . . . . 79
Smoked Shrimp . . . . . . . . . . . . . . . . . . . . . . . 80
Smoked Beans . . . . . . . . . . . . . . . . . . . . . . . . 81
Cold Smoked Salmon . . . . . . . . . . . . . . . . 82-83
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value . . . . . . . . . 84
General Holding Guidelines . . . . . . . . . . . . . 84
General Holding Cabinet Operation . . . . . . . 85
Holding Temperature Range . . . . . . . . . . . . . 85
Sanitation and Handling . . . . . . . . . . . . . . . . 86
Food Safety Guidelines . . . . . . . . . . . . . . . . . 87
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 - 54
Miscellaneous . . . . . . . . . . . . . . . . . . . . . 55 - 69
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t ● P. O . B o x 4 5 0 ● M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 ● U . S . A .
PHONE: (262)251-3800 (800)558-8744 U. S . A ./ CANADA ● FAX: (262)251-7067 (800)329-8744 U. S . A . ● www.alto-shaam.com
#567•05/08
LOW TEMPERATURE
COOKING INTRODUCTION
Welcome to the
cost saving convenience
of Low Temperature Cooking.
In 1968, Alto-Shaam invented the first
automatic, commercial cook and hold oven
(aging) action for more tender, flavorful
meat; and preserves natural juices along
featuring the principle of Halo Heat. The
with nutritional values in all foods. Halo
temperature cooking and holding ovens
on labor and handling, and solves kitchen
heating method provided by Halo Heat low
Heat cooking reduces energy cost, cuts back
consists of an electric thermal cable that
space problems. There is no mechanical
chamber. This creates a gentle blanket or
areas so the ovens can be moved wherever
encircles the entire cooking and holding
HALO of radiant heat — surrounding food
with a consistent and uniform temperature
with no air movement inside the oven
compartment. This gentle heating concept
cooks at low temperatures and at a high
level of humidity to preserve product
moisture, flavor, and nutrition. Halo Heat
ovens are designed to convert automatically
from a cooking temperature to a holding
temperature where the product can remain
until it is ready to be served.
Halo Heat is an entirely different system
of cooking. Utilizing this uniform heat
source, Halo Heat dramatically reduces
meat shrinkage; provides natural enzyme
ventilation or oven hood necessary in most
they are needed.
Read this booklet carefully. Halo Heat is
a cooking system that requires minimal care
once you have learned the basic principles.
For best results with many products, we
recommend you start your cooking cycle the
evening before — for serving the next day.
In many areas, off-peak power rates are also
lower at night.
If anything you cook in a Halo Heat low
temperature cooking and holding oven
doesn’t meet your highest standards of
quality, please contact one of our food
service professionals for help. Usually, only
a minor change in procedure is required.
1.
L OW TE M P ER AT U R E C O OKI NG IN T RODU CT I ON
LOW TE MP E RAT UR E CO OKING FACTS
MEAT AND NUTRITION
Meat plays a significant role in the diet;
therefore, one of the primary goals in food
preparation is proper nutrition. Meat is one of the
best sources of protein; is a rich source of B
vitamins such as thiamine, riboflavin, and niacin;
and includes fats, carbohydrates, minerals,
pigments, enzymes, and water.
All of these elements are affected by cooking,
but over-heating destroys many of them. Low
temperature Halo Heat cooking helps preserve
unstable, heat-sensitive vitamins and nutrients.
A report on the Nutrient Analysis of Roast Beef,
conducted by the University of Wisconsin-Stout
in July 1971, concluded, “…it is apparent that the
Alto-Shaam cooking method results in lower
moisture losses. Even after a 24 hour holding
period, the Alto-Shaam product is nutritionally
equal to, and possibly better than beef roast cooked
in a conventional oven and removed immediately
after cooking.”
Fat contributes greatly to the flavor of meat.
During the cooking process, fat not only melts, but
also changes chemically. With low temperature
cooking there is less chemical change and less fat
melt resulting in a more flavorful finished product.
The enzymes found in meat break down the
tissues and act as natural tenderizing agents. A
premium price is paid for aged meats where this
enzyme action has already started; however,
enzymes are destroyed by high temperatures.
2.
Low temperature cooking does not destroy these
enzymes and, particularly in the hold cycle, creates
this natural chemical action to tenderize or age the
meat right in the oven. For this reason, it is
important to use fresh beef and it is essential to
allow the product to remain in the hold cycle for
at least the minimum amount of time suggested
in the individual procedures. The longer meat is
left in the hold cycle the more tender it becomes,
making the purchase of more expensive, aged
meat unnecessary.
Meat is seventy to seventy-five percent water.
High temperatures cause this water to evaporate
during cooking resulting in loss of product
moisture. Cooking at low temperatures in a Halo
Heat oven retains the maximum amount of water
content resulting in a juicier finished product and
an extended holding life.
Along with better nutrition, a more tender
finished product, less shrinkage and higher
moisture content, meat will not require the addition
of as much salt as needed with conventional
cooking methods. Natural flavors are preserved.
This is a significant factor in today’s health
conscious diets.
L O W T E M P ERAT U RE C OOKI NG IN T RODU CTION
L OW T E MP ER AT U R E CO OKING FACTS
SHRINKAGE CONTROL AND COOKING TIME
THERE ARE FOUR MAJOR FACTORS INVOLVED IN
DETERMINING COOKING TIMES FOR MEAT:
THERE ARE TWO MAJOR FACTORS CONTROLLING
MEAT SHRINKAGE OR COOKING LOSSES.
1. The degree of aging on the meat:
Aged meat will cook faster, shrink more, and has a
much shorter holding life than fresh meat.
1. Temperature at which meat is cooked:
The higher the temperature at which meat is cooked
2. Internal temperature before cooking:
Meat should be placed in a preheated oven directly
from a refrigerated temperature of 38° to 40°F
(3° to 4°C). Meat cooked from a frozen state will
require approximately one and one-half to two times
the normal cooking time. In addition, freezing
ruptures tissue cells creating additional moisture
loss during the cooking process and will result in
more shrinkage.
the more shrinkage will result. Over-cooked meat
also results in higher losses. Higher temperatures
and over-cooking draws moisture to the surface and
this moisture evaporates or drips out of the meat.
2. Internal temperature of the meat:
Like over-cooking, as meat is brought to a higher
internal temperature shrinkage is increased. For
these two reasons, it is suggested most cuts of red
meat be cooked at 250°F (121°C) and that all cooking
be based on internal product temperature. The use
of a metal-stemmed [pocket-type], indicating
thermometer is encouraged.
3. Desired degree of doneness:
The higher the degree of internal temperature
required, the longer the necessary cooking time.
Cooking times in this guideline are based on the
most popular internal product temperatures.
4. Quantity and quality of product.
T O C A L C U L AT E M E AT S H R I N K AG E
STARTING WEIGHT (Weight of Raw Product)
-MINUS: ENDING WEIGHT (Weight of Cooked Product)
EQUALS: AMOUNT OF SHRINKAGE
AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)
÷ DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)
EQUALS : PERCENT OF SHRINKAGE
EXAMPLE:
Raw Beef Roast:
Cooked Beef Roast:
100 lb
-95 lb
(45 kg)
(-43 kg)
5.0 lb
(2 kg)
= AMOUNT OF SHRINKAGE:
SHRINKAGE DIVIDED BY
STARTING WEIGHT:
0.05 = 5%
100
5.0
0.05 = 5%
45
2.0
EQUALS: PERCENT OF SHRINKAGE
PREVENTING BACTERIA GROWTH
The surface of raw meat may become contaminated
sanitary procedures be followed at all times during
in processing, handling by the butcher or chef, or by
food preparation and handling. This is your main
by unsanitary personal hygiene and work habits,
For additional information see the Cleaning and
other means. Food contamination can also be caused
unclean slicers, knives, and probes, or by faulty
operational procedures. It is important, therefore, that
protection in guarding against food contamination.
Maintenance section of this manual.
3.
L OW TE M P ER AT U R E C O OKI NG IN T RODU CT I ON
LABOR AND EQUIPMENT COST REDUCTION
Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the
controls are set, there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent
attending the product during cooking. This advantage, combined with the automatic conversion to the hold
cycle, frees key personnel to concentrate on other tasks including final product and presentation.
When cooking in a Halo Heat oven at a
temperature of 250°F (121°C), outside venting and
expensive exhaust hoods are not necessary in
most areas. Kitchens remain cooler, lowering
energy costs by reducing the exchange of heated
air. Because the ovens do not need outside
venting, they can be put almost anywhere — in
the corner of the kitchen, on a buffet line, or in a
banquet room. The ovens can also be built into a
counter or, to save space, can be stacked in
combination with another Halo Heat oven or
holding cabinet of the same or similar dimensions.
Cooking at low temperatures also reduces
cleaning time. Most food does not normally
carbonize or burn on the interior of the oven.
4.
L O W T E M P ERAT U RE C OOKI NG IN T RODU CTION
C OOK A N D HO L D OV EN S
COMPACT COOK & HOLD
Single compartment oven with electronic controls and probe.
All stainless steel construction. Stackable design.
MODEL
PRODUCT CAPACITY
POUNDS
NUMBER
AS-250
25
SHELVES
1
OVERALL DIMENSIONS
12" X 20" 18" X 26"
1
H xW x D
—
18-1/4" x 33-9/16" x 16-3/4"
SINGLE COMPARTMENT
Single compartment oven with 3-1/2" (89mm) casters, electronic controls
and probe. All stainless steel construction. Stackable design.
MODEL
PRODUCT CAPACITY
NUMBER
500-TH/III
POUNDS
SHELVES
100
3*
40
750-TH/III
1000-TH/III
120
2
12" X 20" 18" X 26" 18" X 13"
4
—
10
3*
11**
11**
3**
22**
8**
16**
OVERALL DIMENSIONS
H xW x D
33-1/16" x 18-1/16" x 25-7/16"
33-3/16" x 25-3/4" x 30-15/16"
39-7/8" x 22-5/8" x 30-3/4"
DOUBLE COMPARTMENT
Dual control, double compartment oven
with 5" (127mm) casters, electronic controls and probes.
HD: All Stainless Steel Exterior STD: Stucco Aluminum Exterior
MODEL
PRODUCT CAPACITY
NUMBER
1200-TH/III/HD
POUNDS
SHELVES
240
6*
240
1200-TH/III/STD
6*
OVERALL DIMENSIONS
12" X 20" 18" X 26"
6
H xW x D
16
6
75-9/16" x 22-9/16" x 31-3/16"
16
*NUMBER
OF SHELVES INCLUDED AS STANDARD.
12"
PAN CAPACITIES ARE ALWAYS BASED ON
75-9/16" x 22-9/16" x 31-3/16"
EACH COMPARTMENT WILL ACCOMMODATE UP TO EIGHT WIRE SHELVES.
X
20"
MODEL
NUMBER
767-SK/III
SMOKER
1767-SK/III
SMOKER
POUNDS
2-1/2"
PRODUCT CAPACITY
100
2
200
4
2
SHELVES
FLAT WIRE SHELVES
1
RIB RACK SHELF
FLAT WIRE SHELVES
RIB RACK SHELVES
12"
X
20"
DEEP PANS UNLESS OTHERWISE INDICATED .
18"
X
26"
OVERALL DIMENSIONS
H xW x D
7
4*
33-3/16" x 25-3/4" x 30-15/16"
14
8*
61-7/8" x 25-3/4" x 31-1/16"
*MAXIMUM CAPACITY SHOWN — ADDITIONAL WIRE SHELVES REQUIRED.
Rib Rack Shelf
5.
L OW TE M P ER AT U R E C O OKI NG IN T RODU CT I ON
DOOR LOCK with KEY
EACH HANDLE
DESCRIPTION
1200-TH/III 1000-TH/III
5005103
BUMPER, FULL PERIMETER RUBBER
CARVING HOLDER
CASTER PACKAGE
2
RIGID ,
2
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
SWIVEL W / BRAKE
DOOR LOCK with KEY
DRIP PAN
STANDARD WITH DRAIN ,
1-7/16"
1-11/16"
STANDARD WITH DRAIN , 1-7/8"
EXTRA DEEP, 2-7/16"
STANDARD WITH DRAIN ,
LEGS, 6" ( ONE
SET OF
PAN GRID, WIRE
4)
18"
X
SHELF, STAINLESS STEEL
26"
—
HL-2635
4459
HL-2635
—
5004862
—
LK-22567
LK-22567
LK-22567
LK-22567
—
—
—
14824
1115
—
—
14824
1115
—
14831
—
1115
14813
—
—
—
—
—
—
—
—
—
5008022
5004862
HL-2635
4459
STANDARD
5008022
5004863
5004863
SH-2324
SH-2743
SH-2326
—
PN-2115
PN-2115
—
5004864
5004864
SH-2325
SH-2773
5008022
5004863
PN-2115
SH-2325
SH-2773
RIB RACK
STACKING HARDWARE
5004862
5004863
FLAT WIRE
5006782
STANDARD
(37mm)
(43mm)
(48mm)
(62mm)
PAN INSERT
5004861
STANDARD
5008017
—
FLANGED
AS-250
HL-2635
4459
STANDARD
EACH HANDLE
500-TH/III
5005103
HL-2635
4459
PRIME RIB
STEAMSHIP ROUND
750-TH/III
5004864
COOK & HOLD SMOKERS — OPTIONS & ACCESSORIES
DESCRIPTION
767-SK/III
1767-SK/III
HL-2635
4459
HL-2635
4459
5004862
STANDARD
EACH HANDLE
LK-2763
LK-2763
FLANGED
5004863
5004863
BUMPER, FULL PERIMETER RUBBER
CARVING HOLDER
PRIME RIB
STEAMSHIP ROUND
CASTER PACKAGE
5" (127mm) - 2
3-1/2" (89mm) - 2
2-1/2" (64mm) - 2
DOOR LOCK with KEY
DRIP PAN
RIGID ,
2
2
RIGID , 2
RIGID ,
STANDARD WITH DRAIN ,
LEGS, 6" ( ONE
SET OF
PAN GRID, WIRE
4)
18"
SHELF, STAINLESS STEEL
STACKING HARDWARE
WOOD CHIPS (20 lb
6.
X
SWIVEL W / BRAKE
SWIVEL W / BRAKE
SWIVEL W / BRAKE
1-11/16" (43mm)
26"
PAN INSERT
FLAT WIRE
RIB RACK
BULK PACK )
A PPLE
C HERRY
H ICKORY
S UGAR M APLE
5004861
STANDARD
5008022
14831
5004861
5008017
—
14831
PN-2115
PN-2115
5004864
—
SH-2324
SH-2743
WC-22543
WC-22541
WC-2829
WC-22545
SH-2324
SH-2743
WC-22543
WC-22541
WC-2829
WC-22545
—
SH-2786
—
4928
L O W T E M P ERAT U RE C OOKI NG IN T RODU CTION
OVEN C HA R A CT E R I S TI C S
The cabinet is equipped with a special, low-heatdensity, heating cable. Through the Halo Heat ®
concept, the heating cable is mounted against the
walls of the cooking and holding compartment to
provide an evenly applied heat source, controlled
by an oven sensor. The design and operational
characteristics of the unit eliminate the need for a
moisture pan or a heat circulating fan. Through even
HEAT RECOVERY
The patented SureTemp ™ heat recovery system in
this oven reacts immediately to compensate for any
loss of heat whenever the door is opened. If the
door remains open for more than three minutes, the
solid state electronic control will sound three rapid
beeps every ten seconds until the door is closed.
heat application, the food product is cooked
uniformly and provides the ability to hold foods for
longer periods of time.
STA RT- U P
1. Before operating the oven, clean both the
interior and exterior of the oven with a damp
cloth and any good commercial detergent at
the recommended strength. Rinse surfaces by
wiping with a sponge and clean warm water to
remove all detergent residue. Wipe dry with a
clean cloth or air dry.
2. Wipe door gaskets and control panel dry with
a soft cloth.
3. Clean and install the oven side racks, oven
shelves, and external drip tray. Shelves are
installed with curved edge up and toward the
back of the oven. Insert the drip pan on the
interior bottom surface of the oven.
4. Before operating the oven with product, become
familiar with the operation of the controls.
Read the following “Control Identification and
Function” and the “Control Operation”
sections of this cooking guide and begin by
operating the various control functions.
DANGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
7.
C O NT R O L ID E N T I FI C AT I ON & F U N CT I ON
1. ON/OFF KEY
• The ON / OFF control system key operates the
functions of the control panel. If there is any
power loss during operation, the ON / OFF
indicator light will flash. To clear, push key
and release.
6. LOCK INDICATOR
• When illuminated, this symbol indicates that
the settings used in the cooking sequence are
locked and cannot be changed. Lock
function is controlled by preset key “I” —
ITEM .
2. COOK KEY
• Temperature range 200° to 325°F (93° to 162°C).
• Used to select cooking mode and to review the
cook temperature setting.
7. OVEN PREHEAT INDICATOR
• Illuminates until the oven is preheated.
3. TIME KEY
• Maximum time 24 hours.
• Used to select cook time and to review set time.
4. PROBE KEY
• Temperature range 50° to 195°F (10° to 91°C).
• Used to select internal product probe
temperature mode and to review probe
temperature setting.
5. HOLD KEY
• Temperature range 60° to 205°F (15° to 96°C).
• Used to select food holding mode and to
review the holding temperature.
8.
8. LED DISPLAY
• Indicates interior oven air temperature,
internal product probe temperature, and time.
When used in conjunction with other keys, the
display will review original cooking, holding,
and probe temperature settings. The display
will also indicate various programming and
diagnostic information.
9. READY INDICATOR LIGHT
• Illuminates when the oven has finished
preheating or has finished a cook cycle.
10. UP AND DOWN ARROWS
• Used to increase or decrease set time, in
addition to cooking, holding, and probe
temperature settings.
C O NT R O L ID EN T I FI C AT I ON & F U N CT I ON
11. START KEY
15. HALO HEAT INDICATOR
• Used to initiate a selected mode sequence when
• When the oven is preheating, the Halo Heat indicator
pressed and released. Any mode of operation can be
will illuminate and remain steady until the oven
stopped by pressing and holding the Start Key until
reaches the set cooking temperature. When the
the control produces an audible signal.
temperature has stabilized, the indicator will
illuminate periodically as the oven calls for heat.
12. GREEN INDICATOR LIGHTS
• Located within each function key, the green light
16. PRESET PROGRAM KEYS
• Provides memory storage and operation of up to
functions as an operator prompt to indicate
eight operator set cooking programs for specific
additional operator action is required. These
products (A thru H).
indicators also identify current mode of operation.
13. AMBER INDICATOR LIGHTS
17. LOCK KEY
• Located below the Cook, Time, Probe and Hold Keys,
• “I” enables and disengages control locking function
these indicators will illuminate to identify the current
indicated by the lock indicator light ( ITEM 6).
mode of operation and allows the operator to identify
the information currently shown in the LED display.
SMOKER KEY ( ON
18. CANCEL KEY
• Used to erase a program from memory storage.
COOK/ HOLD/ SMOKER MODELS ONLY )
• Smoking can be accomplished in any of the cook and hold
modes. This function key can also be used to cold smoke
product. Load the smoker tray with the recommended
wood chips prior to engaging key. See page 70 of this
manual for operation instructions.
AUDI B L E SI GN A L S
The audible signal or OV EN BEEP is used to indicate a
YES
or
NO
These signals also indicate mode changes and error conditions.
One brief beep indicates a
Two brief beeps indicate a
YES
NO
response to operator input.
(enabled) response to the information entered into the control.
(disabled) response to the information entered into the control.
A beep that lasts for one second indicates an oven mode transition.
Three brief beeps indicate the oven is in the
READY MODE
EXAMPLE :
Preheat to Ready-Start.
for product loading and start-up.
Four brief beeps indicate an existing fault condition. Refer to Trouble Shooting in the Operation & Care Manual.
Beeper volume can be changed. With the control in the
OFF MODE , PRESS AND HOLD
the Down
▼ Arrow key.
After 4 seconds, the display will indicate one of the four volume levels consisting of “0” for volume
setting number “3” which is the highest volume available. Release the Down
and repeat the process to select the next volume level.
OFF
to
▼ Arrow key after each change
9.
C O NT R O L ID E N T I FI C AT I ON & F U N CT I ON
OPERAT IN G F E ATU R E S
To turn the oven control panel ON and OFF: Press
and hold the ON/OFF Key for three
seconds. The oven will beep once. The
ON / OFF indicator light will illuminate for
oven ON condition and will go out for an
OFF condition.
To Stop an Operation:
PRESS AND HOLD the Start Key for several
seconds until the control beeps to indicate the
operation has been cancelled. The oven will
remain in a POWER-ON state.
Arrow Keys:
COOK, HOLD and PROBE TEMPERATURE
set points can be adjusted by 1° by pressing
the Arrow Keys. To change a set point more
rapidly, p re ss a nd h o ld the Arrow Key along
with the key for the oven mode function
being changed and the temperature will
change in steps of 10°F or 5°C.
The TIME setting is adjusted in increments of one minute
by pressing the Arrow Keys. To make a more rapid
adjustment, p ress and ho ld the Time Key and Arrow Key
together to change the time in steps of ten minutes.
Probe Usage:
When the probe is left in the probe bracket, the
LED temperature display will indicate the ambient
air temperature inside the oven. To use the probe
for cooking, remove the metal probe from the
bracket and wipe the full probe length with a
disposable alcohol pad to clean and sanitize before
inserting in a product.
Only the tip of the probe senses the internal product
temperature, therefore, it is important the tip of the
probe is properly placed in the product for internal
temperature accuracy. Push the probe tip halfway
into the product, positioning the tip at the center of
the food mass. When inserting the probe into solid
foods such as a meat roast or poultry, push the probe
in from a straight downward position or in from the
side to the center position. If placing the probe into a
semi-liquid or liquid product, the probe cable must be
secured to keep the probe positioned properly. Do
not let the probe tip touch the edges, bottom, or side
of a container. Tape the probe cable to the lip or
edge of the container.
10.
Display High/ Low Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature during a cooking program, press
the following keys:
Highest Temperature: Press Probe key and Up ▲
Arrow key at same time.
Lowest Temperature: Press Probe key and Down ▼
Arrow key at same time.
Halo Heat Indicator:
When the oven is preheating, the Halo Heat
indicator light will remain illuminated until it
reaches the set cook temperature. Once the
temperature has stabilized, this indicator will
illuminate periodically as the oven calls for heat.
Green and Amber Indicators:
Each program key includes a green light which
indicates a requirement for additional programming by
the operator or the current operational state of the oven.
The COOK, TIME, PROBE, and HOLD keys
include an amber indicator light to identify the
information being displayed.
GREEN AMBER
Power Fail Detect:
If the power were to fail for any reason while heating,
the control memory will retain the programmed
operating conditions. When power is restored, the
control will resume operating from the point it was
interrupted and the ON/OFF indicator light will flash,
indicating that such an event did occur. The operator can
turn off the flashing light by pressing the ON/OFF key.
If such an event occurs, it is strong ly recommend ed
that steps are taken to ensure the food is kept safe
for consumption in accord ance with local health
(hyg iene) reg ulations.
C O NT R O L ID EN T I FI C AT I ON & F U N CT I ON
LOCK
°F / °C
INDICATOR
SELECTION
BEEPER
PRESET
VOLUME
LOCK
Beeper Volume Selection
With the control in the
and hold the Down
OFF
m od e, press
▼ Arrow key .
After 4 seconds, the display will indicate
one of the four volume levels consisting of “0” for
volume
OFF
to setting number “3” which is the highest
volume available. Release the Down
▼ Arrow key
after each change and repeat the process to select the
next volume level.
Preset Keys Lock and Unlock
Preset Keys A through H can be locked in order to
prevent storing a new program, altering an existing
program or erasing a current program. To lock the
Fahrenheit or Celsius Selection
With the control in the
and hold the Up
OFF
mod e, press
▲ Arrow key.
After 4 seconds, “°F”
or “°C” will show in the display. Release the arrow
key.
Press and hold the Up
▲ Arrow key again to change to
the opposite display setting.
Control Panel Lock and Unlock
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes. To
lock the control panel, press and hold the Up
key and then press the
ON / OFF
▲ Arrow
key. The oven will
produce a brief beep and the panel lock indicator preset keys, press and hold the “I” key for four
will illuminate. Release all keys. The oven control
green indicator on the “I” key will illuminate. Oven
NOTE: The control panel is now fully locked with the
seconds. The oven will beep. Release the “I” key. The
Preset Keys A through H are now locked.
panel is now locked.
exception of the
oven to be used in an unprogrammed Cook,
Probe, or Hold mode.
key and Arrow keys.
When the control panel is locked, the oven
N ote: Only the oven Preset keys A through H are
affected by this lock-out which will allow the
ON / OFF
control cannot be turned to the
OFF
position.
To unlock the control panel, press and hold the
Down
▼ Arrow key followed by pressing the ON / OFF
To unlock the Preset keys, press and hold the Cancel
Key. The oven control will produce two brief beeps and
control will beep. Release all keys. The green indicator
keys. The panel is now unlocked and ready for normal use.
Key along with the “I” key for four seconds. The oven
on the “I” key will extinguish to indicate the oven
the panel lock indicator will extinguish. Release all
preset keys are no longer locked.
11.
C O NT ROL OPERAT I ON
COOK B Y P RO B E :
PRESS AND RELEASE O N / O F F KEY.
• The green indicator light on the ON / OFF
key will illuminate.
• The oven will beep for one second and
will begin operating in the hold mode.
• The amber hold indicator will illuminate.
• The previously set hold temperature will
be displayed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the C OOK
Key will illuminate.
• Last set cooking temperature
will be displayed.
➥ To change the cook temperature, press
the Up ▲ or Down ▼ Arrow key.
• The green indicator light on the Time Key
and on the Probe Key alternately flash.
PRESS PROBE KEY
• The green indicator light on the P ROBE
Key will illuminate.
• Last set internal product temperature
is displayed.
➥ To change the internal product
temperature, press the Up ▲ or
Down ▼ Arrow key.
• The green indicator light on the Probe
Key will illuminate.
• Halo Heat and Pre-Heat indicator
will illuminate.
➥ The oven is automatically programmed
to preheat to the cook temperature.
• The oven will beep when preheated and
the preheat indicator light will go out.
• Both the Ready and Start indicator
lights will flash.
➥ The set cook temperature will be
maintained by the oven and will
appear in the display while in the
ready/start mode.
PRESS HOLD KEY
➥ To change the hold temperature, press
the Up ▲ or Down ▼ Arrow key.
NOTE :
12.
If the oven is being used for hot
food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.
LOAD THE FOOD INSIDE OVEN. REMOVE
PROBE FROM ITS BRACKET, WIPE THE
PROBE TIP WITH A DISPOSABLE ALCOHOL
PAD AND INSERT PROBE PROPERLY INTO
THE PRODUCT. CLOSE THE OVEN DOOR.
NOTE :
The oven will beep 3 times every
25 seconds until the oven is loaded
and the Start Key pressed.
BEFORE PRESSING THE START KEY:
To prevent a false probe temperature reading,
wait for 60 seconds after inserting the probe
into the product to allow the preheated oven
probe temperature to decrease to the internal
temperature of product.
AFTER 60 SECONDS
PRESS AND RELEASE START KEY.
• The oven will beep.
• The green indicators for power, cook,
probe, and start will illuminate.
• The display will alternate between
showing the set cook temperature and the
elapsed time.
COOK
• The oven will beep when the set probe temperature
has been reached.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE : The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON / OFF Key is pressed.
C O NT ROL OPERAT I ON
CO O K B Y T IM E :
PRESS AND RELEASE O N / O F F KEY.
• The green indicator light on the ON / OFF
key will illuminate.
• The oven will beep for one second and
will begin operating in the hold mode.
• The amber hold indicator will
illuminate.
• The previously set hold temperature will
be displayed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the C OOK
Key will illuminate.
• Last set cooking temperature will be
displayed.
➥ To change the cook temperature, press
the Up ▲ or Down ▼ Arrow key.
• The green indicator light on the Time Key
and on the Probe Key alternately flash.
PRESS TIME KEY
• The green indicator light on the T IME
Key will illuminate.
• Last set time is displayed.
➥ To change the cook time, press the Up
▲ or Down ▼ Arrow Key.
• The green indicator light on the Time
Key will illuminate.
• Halo Heat and Pre-Heat indicator
will illuminate.
➥ The oven is automatically
programmed to preheat to
the cook temperature.
• The oven will beep when preheated and
the preheat indicator light will go out.
• Both the Ready and Start indicator lights
will flash.
➥ The set cook temperature will be
maintained by the oven and will
appear in the display while in the
ready/start mode.
PRESS HOLD KEY
➥ To change the hold temperature, press
the Up ▲ or Down ▼ Arrow key.
NOTE :
If the oven is being used for hot
food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.
Load the food inside oven and close
the oven door.
NOTE :
The oven will beep 3 times every 25
seconds until the oven is loaded and
the Start Key pressed.
PRESS AND RELEASE START KEY.
• The oven will beep.
• The green indicators for power, cook, time,
and start will illuminate.
• The display will alternate between
showing the set cook temperature and the
remaining time.
COOK
• The oven will beep at the end of the
timed cooking cycle.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE : The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON / OFF key is pressed.
HELPFUL
HINT
To avoid
prolonged
preheat times
between loads,
leave the oven in
the hold mode.
13.
C O NT ROL OPERAT I ON
PROGR A M M IN G :
PRESET MENU KEYS
Alto-Shaam Cook and Hold ovens allow the operator to set up to eight cooking programs. Each cooking
program can be preset in any program mode to cook by time or internal product temperature. Cooking
programs are recalled and stored using the Preset Keys labeled "A through H." These keys, along with the key
labeled "I" share additional functions described in the "User Options" section of this guide.
TO PROGRAM A COOKING PROCEDURE
Select the product to be programmed and begin with the oven control power
PRESS AND RELEASE
ON / OFF
OFF .
KEY
• The oven will beep for one second and power to the unit will be indicated by an illuminated
green indicator light located in the upper left corner of the ON / OFF key.
• The oven will begin operating in the hold mode.
• The amber hold indicator will be illuminated and the last set hold temperature will be
displayed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the C OOK Key will illuminate.
• Last set cooking temperature
will be displayed.
➥ To change the cook temperature, press the Up ▲ or Down ▼ Arrow key.
TO COOK BY PROBE:
TO COOK BY TIME:
PRESS PROBE KEY
PRESS TIME KEY
• Last set internal product temperature
is displayed.
➥ To change the internal product
temperature, press the Up ▲ or
Down ▼ Arrow key.
PRESS HOLD KEY
• Last set time is displayed.
➥ To change the cook time, press
the Up ▲ or Down ▼ Arrow Key.
➥ To change the hold temperature, press the Up ▲ or Down ▼ Arrow key.
14.
C O NT ROL OPERAT I ON
PR O GR A M M IN G:
THE OVEN PREHEAT INDICATOR WILL ILLUMINATE.
The oven is now in the preheat mode and is automatically programmed to preheat to the cook temperature.
Select a letter code for the product
programmed by the previous steps.
PRESS AND HOLD THE SELECTED PRESET KEY
UNTIL YOU HEAR A BRIEF, FOUR SECOND BEEP.
• The letter key program indicator
light will illuminate.
• The product programmed is now
stored in memory for the specific
letter key pressed.
• Additional programs can be stored
in the remaining Preset Keys if not
previously programmed.
NOTE :
IMPORTANT:
After programming a specific product into memory
in a programmable preset key, it is very important to
make a permanent written record of the product and
the program letter assigned. Menu card (PE-23384)
is provided for this purpose.
The last Preset Key used will be the
oven cooking run sequence for the next
product to be programmed. Settings
can be manually changed for the next
product and an alternate preprogrammed letter key can be selected.
ERASING A COOKING PROGRAM:
To erase a program no longer used,
or to revise a previously
programmed Preset Key, the oven
must be in either the power-up hold
mode or in the preheat mode. The
oven cannot be running a Preset
Menu program at the time of
cancellation or revision.
When the oven is in the power-up hold mode or in
the preheat mode, press and hold both the Cancel
Key and the appropriate letter Preset Key to be
erased. The oven will beep in approximately four
seconds and the program's indicator light will go out
to indicate the program has been erased.
15.
C O NT ROL OPERAT I ON
PROG R AM MIN G :
COOKING WITH PRESET MENU KEYS:
PRESS AND RELEASE
ON/OFF
• The green indicator light on the
will illuminate.
KEY.
ON / OFF
key
• The oven will beep for one second and will
begin operating in the hold mode.
• The amber hold indicator will illuminate.
• The previously set hold temperature will
be displayed.
• A green indicator on each prog rammed
Preset Key will illuminate.
PRESS PROGRAMMED PRESET KEY DESIRED
(A
THROUGH
H)
• Halo Heat indicator and Pre-Heat
indicator will illuminate.
• The oven will automatically
preheat to the programmed
cook temperature.
• The oven will beep when
preheated and the preheat
indicator will go out.
• Both the Ready and Start indicator
lights will flash.
• The set cook temperature will be
maintained by the oven and appear
in the display while in the
ready/start mode.
LOAD THE FOOD INSIDE OVEN.
IF COOKING BY PROBE, REMOVE PROBE
FROM ITS BRACKET, WIPE THE PROBE TIP
WITH A DISPOSABLE ALCOHOL PAD AND
INSERT PROBE PROPERLY INTO PRODUCT.
CLOSE THE OVEN DOOR.
NOTE :
16.
The oven will beep 3 times every 25
seconds until the oven is loaded and
the Start key pressed.
PRESS AND RELEASE START KEY.
• The oven will beep.
• The green indicators for power, cook, probe
or time, and start will illuminate.
➥ If programmed to cook by time, the
display will alternate between
showing the set cook temperature and
the time remaining.
➥ If programmed to cook by probe, the
display will alternate between
showing the set cook temperature and
the elapsed time.
COOK
• The oven will beep when the set probe
temperature has been reached or set time
has elapsed.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE : The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON / OFF Key is pressed.
C O NT ROL OPERAT I ON
GE N ER AL C OOK I N G GU I DELINES:
1. PREPARE OVEN FOR COOKING
A. Insert and adjust the required number of
shelves inside the cooking compartment.
Place the curved edge of the shelf toward the
back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
C. Insert drip pan directly on the bottom surface
of the oven compartment.
2. PREHEAT OVEN
A. Refer to control operation to cook by probe,
time, or preset program menu keys.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions.
DO NOT overload the oven.
B. Most meat products are cooked directly on wire
shelves. For many products, the use of pans is
not recommended.
5. CLOSE DOOR
A. Keep door closed during the cooking cycle.
6. OVERNIGHT COOK AND HOLD
A. For maximum meat tenderizing and to reduce
labor during peak preparation hours,
overnight cook and hold is highly
recommended for many products. Refer to
individual cooking instructions.
7. DETERMINING IF PRODUCT IS COOKED
A. Before opening the oven door, leave the
product in the “HOLD” cycle for a minimum
of one hour. This time period will allow the
oven temperature to decrease from the
“COOK” setting to the selected “HOLD”
temperature. During this one hour period, the
product will continue to cook.
D. Length of time necessary to reheat a product
depends on the type of product and the
quantity to be reheated. Time should be
based on internal product temperature. Use
a pocket thermometer or the oven probe to
determine the internal product temperature
of the reheated product.
United States food code requirements
indicate cooked foods that have been
cooled, followed by reheating for hot food
holding, must be reheated to 165°F (74°C).
The temperature of 165°F (74°C) must be
maintained for a period of 15 seconds.
NOTE :
Always follow federal and local health
(hygiene) codes for the time and internal
temperature required for reheating products.
In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
i s b a s e d o n t h e i n t e r n a l p ro d u c t
temperature desired for the finished
product and includes the one hour time
period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues
to cook.
INTERNAL PRODUCT
TEMPERATURE
TIME * IN HOLD CYCLE
REQUIRED BY FOOD CODE
130°F (54°C)
1
HOUR,
52
MINUTES
131°F (55°C)
1
HOUR,
29
MINUTES
133°F (56°C)
56
MINUTES
135°F (57°C)
36
MINUTES
136°F (58°C)
28
MINUTES
138°F (59°C)
18
MINUTES
140°F (60°C)
12
A. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
142°F (61°C)
8
MINUTES
144°F (62°C)
5
MINUTES
145°F (63°C)
4
MINUTES
147°F (64°C)
2
MINUTES,
14
SECONDS
C. Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer
to individual cooking instructions for the
correct thermostat setting for the product
being reheated.
149°F (65°C)
1
MINUTES,
25
SECONDS
8. R EHEATING
B. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
MINUTES
151°F (66°C)
54
SECONDS
153°F (67°C)
34
SECONDS
155°F (68°C)
22
SECONDS
157°F (69°C)
14
158°F (70°C)
0
*HOLDING TIME
SECONDS
SECONDS
MAY INCLUDE POST-OVEN HEAT RISE
17.
C O NT ROL OPERAT I ON
C HE F O PER AT I N G T I P S
1. For cooking specific products, refer to
individual cook and hold instructions.
2. When cooking at 250°F (121°C), it takes
approximately one hour for the cooking
temperature to decrease to the selected
holding temperature. During this one hour
time period, the product will continue to cook.
3. The cooking times in this guide are based on
meat taken directly from a refrigerated
temperature of 38° to 40°F (3.3° to 4.4°C), and
placed in a preheated oven. Adjustments must
be made for cooking products at other than
refrigerated temperatures.
4. It is recommended the oven door remain
closed during the cooking cycle. Opening the
door will only increase the length of time
necessary to cook the product.
5. Puncturing an item with any sharp instrument
may introduce bacteria inside the product.
Avoid using a fork to handle products, and
always use standard sanitary methods when
handling any food item.
6. Use a metal-stemmed thermometer to check
the internal temperature of a product. Be
certain to sanitize the thermometer before
each use.
7. Aged meat will cook faster, shrink more,
and cannot be held as long as fresh meat.
Because of the tenderizing capabilities of
the oven, aged meat or tenderizing agents
such as M.S.G. are not necessary, and are
not recommended.
8. When cooking full loads, never cook below the
first shelf spacing from the bottom of the oven
compartment.
18.
9. Fully clean the oven
interior, drip pan,
shelves, and side racks
on a daily basis.
10. Since there is no air movement inside the
Halo Heat ® low temperature cooking and
holding oven, condensation will form on the
inside of the door during operation and may
leak out of the oven door vents. This is a
normal operating condition; however, any
condensation spilling on the floor should be
periodically wiped as a safety precaution.
There is an External Drip Tray included as
standard with most ovens.
11. Drip pan overflow is a condition caused by
cooking some cuts of beef to an internal
temperature in excess of 130°F (54°C). The
External Drip Tray will help alleviate some of
this overflow problem. There is also an extra
large drip pan available as an option for the
1000-TH series ovens.
12. Overflow may also be caused by overloading
the oven compartment. DO NOT OVERLOAD
THE OVEN. Follow the recommended load
capacities listed in each individual procedure.
13. For best results, many products
should be cooked on an overnight
cook-and-hold basis. Consult
individual procedures for this
recommendation.
?
ME HEL P
NEED SO
The Alto-Shaam staff includes corporate
executive chefs who welcome questions.
Yo u are invited to contact anyone on our
staff by phone (800.558.8744) or e-mail
through the Contact Us section of our
web site (w w w. alto-shaam.com) for help
with any cook and hold procedure.
C L E ANI N G & MAI N T EN AN C E
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against
corrosion in the care of
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CLEANING AGENTS
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
Contact your local cleaning supplier for
product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
BRU
S
IRE
EL PA
STE
DS
NO
W
S
HE
NO
SCR APE R
O
S
N
CAUTION
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
19.
C L E AN I N G & MAI N T EN AN C E
The cleanliness and appearance of this equipment will contribute considerably to
operating efficiency and savory, appetizing food. There is an important relationship
between cleanliness and food flavor and aroma. Good equipment that is kept clean
works better and lasts longer.
Under normal circumstances, this oven should provide you with long and trouble-free
service. There is no preventative maintenance required, however, the following Equipment
Care Guide will maximize the potential life and trouble-free operation of this oven.
1. CLEAN THE OVEN DAILY
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
Disconnect the oven from the power source.
Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these items
separately. Clean the interior metal surfaces of
the oven with a damp, clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
carefully to remove all residue and wipe dry.
Clean any glass with a window cleaner.
NOTE :
Avoid the use of abrasive
cleaning compounds,
chloride based cleaners,
or cleaners containing
quaternary salts. Never
use hydrochloric acid
(muriatic acid) on
stainless steel. Always
follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.
DANGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
20.
2. CLEAN THE EXTERIOR OF THE CABINET
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel.
3. CHECK OVERALL CONDITION OF THE
OVEN ONCE A MONTH.
Check the oven once a month for physical
damage and loose screws. Correct any problems
before they begin to interfere with the operation
of the oven.
4. CHECK THE COOLING FAN
IN THE OVEN CONTROL AREA.
While the oven is warm, check that the cooling fan
in the oven control area is functioning. The fan is
located at the back of the oven, toward the top.
5. CLEAN THE PROBES DAILY
Remove all food soil from probes.
Wipe entire probe and cable
assembly with warm detergent
solution and a clean cloth. Remove
detergent by wiping each probe and cable with
clean rinse water and a cloth. Wipe probes and
probe brackets with disposable alcohol pad or
sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in
probe holding bracket.
6. CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
C O OK IN G PR OCEDURE GUIDELINE INDEX
COOKING GUIDE
BEEF
Beef Brisket
23
Beef Short Ribs
25
Beef Striploin
24
Corned Beef
73
Smoked Fresh Hams
74
Smoked Duck, Whole
76
27
Prime Rib (#109)
28
Prime Rib, Special
29
Ribeye Roll
30
Beef Round
Beef Round, Cafeteria or Steamship
Tenderloin
Veal Loin
31
32
33
34
LAMB
Lamb, Leg
35
PORK
Ham, Fresh
37
Pork Loin
39
Lamb Racks ( FRENCHED )
36
Ham, Cured & Smoked
38
Pork Ribs
Pork Chops, Pork Chops, Stuffed
Pork Shoulder
Sausage
Smoked Pork Ribs
75
40
41
42
43
P O U LT R Y
Chicken Breasts
44
Chicken, Whole
46
Chicken, Pieces & Halves
45
Cornish Hens
Smoked Turkey
77
47
Duck, Whole
48
Turkey, Whole
49
Turkey Breast
50
Turkey Roll
51
FISH
Fish, Baked
52
Smoked Cod
78
Trout
54
Smoked Shrimp
80
Salmon Steaks
53
MISCELLANEOUS
Potatoes, Baked
55
Rice
57
Quiche
56
Baked Egg Custard
58
Sheet Cake
59
Cheese Cake
Precooked Frozen Finger Foods
Frozen Convenience Entrée
PANS
Frozen Convenience Portioned Entrées
ALL CAPACITIE S SHOW N
IN THIS MANU A L A RE
BASED ON U . S. PAN SIZ E S.
GASTRONORM PA NS MAY
HOLD MORE OR L E SS
THAN THE F OOD
QUANTITIES INDICATE D .
Smoked Beef Brisket
26
Hamburgers
NOTE:
S M O K I N G GUIDE
Breakfast Sandwiches
Cookies
Doughnuts
Dough Proofing
Procedure Blank
Smoked Salmon
Smoked Beans
Cold Smoke
Cold Smoked Salmon
79
81
82-83
60
61
62-63
64
65
66
67
68
69
21.
C O O KI N G N OT ES
22.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
BEEF BRISKET
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Br isket, Fr esh: 9 to 1 3 lb ( 4 to 6 kg )
Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
1
500
3
1 roast
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
1 roast
750
1000
SERIES
2
3 to 4 roasts
SERIES
3
2 to 3 roasts
1200 PERSERIES
COMPARTMENT
3
2 to 3 roasts
1 roast
3 roasts
up to 40 lb (18 kg)
6 to 8 roasts
up to 100 lb (45 kg)
6 to 9 roasts
up to 100 lb (45 kg)
6 to 9 roasts
up to 100 lb (45 kg)
none
none
none
none
none
CAPACITY
PANS
SERIES
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
H I G H LY RE C OM M E N DE D
ONE-HALF-OPEN
165°F
(73°C)
OVERNIGHT COOK & HOLD:
Highly Recommended
165°F (73°C)
TO C O OK B Y P RO BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
6°F (3,3°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 160°F (71°C).
• Insert probe in the product.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
6 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to set the time at
20 minutes per pound for the first roast
(44 minutes per kilogram)
plus add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
24 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
23.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
BEEF STRIPLOIN
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Loin, Str ip Loin, Shor t- Cut, Boneless: 8 to 1 2 lb (4 to 5 kg)
Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
500
SERIES
2
1 roast
2 roasts
750
1000
SERIES
2
4 roasts
SERIES
3
3 roasts
1200 PERSERIES
COMPARTMENT
3
3 roasts
2 roasts
up to 24 lb (11 kg)
4 roasts
up to 40 lb (18 kg)
8 roasts
up to 100 lb (45 kg)
9 roasts
up to 100 lb (45 kg)
9 roasts
up to 100 lb (45 kg)
none
none
none
none
none
PANS
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
OP TI ONA L
ONE-HALF OPEN
R A R E : 130°F (54°C)
OVERNIGHT COOKR A
&RHOLD:
Optional
E — 130°F
(54°C)
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
30-40°F (17-22°C)
Depending on size
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
4 Hours
TIME REQUIRED IN
"HOLD"
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 8 to 10 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)
plus add 8 minutes for each additional roast.
• 12 lb ROASTS (5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 8 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
12 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
24.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
BEEF SHORT RIBS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Shor t Ribs: 2 to 3 lb ( 1 to 1, 3 kg ) , 1 0 - 1 2 oz. por tions
Season as desired. Place ribs side-by-side in pans.
For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moisture.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
3
1000
SERIES
3
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 full-size pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 full-size pans
3 half-size sheet pans
3 full-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
12" x 20" x 2-1/2"
(GN 1/1: 530 x 325 x 65mm)
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK & HOLD:
MUST D o Ove rn ig h t
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
(GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
DOOR VENTS:
One-Half Open
TO C O OK B Y P RO BE
FINAL INTERNAL TEMPERATURE
A FTE R OV E R R ID E :
170° TO 190°F (77° TO 88°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
• Press the TIME key.
• 3 hours for the first pan
plus add 30 minutes for each additional pan.
e.g. 3 pans = 4 hours
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
6 Hours
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
18 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
25.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
CORNED BEEF
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Cor ned Beef: 9 to 1 2 lb ( 4 to 5 kg )
Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
500
SERIES
2
1
2 roasts
750
1000
SERIES
2
3 to 4 roasts
SERIES
3
2 to 3 roasts
1200 PERSERIES
COMPARTMENT
3
2 to 3 roasts
2 roasts
up to 24 lb (11 kg)
4 roasts
up to 40 lb (18 kg)
6 to 8 roasts
up to 100 lb (45 kg)
6 to 9 roasts
up to 100 lb (45 kg)
6 to 9 roasts
up to 100 lb (45 kg)
none
none
none
none
none
PANS
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
AT
END
OF
OVERRIDE
PERIOD:
A
FTE
R
OV
E
R
R
ID
E
:
OVERNIGHT COOK & HOLD: MUST do an overnight
MU ST DO OVERN IGH T
ONE-HALF OPEN
175°F (79°C)
cook and hold. 175°F (79°C)
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
• Press the TIME key.
• 20 minutes per pound for the first corned beef
(44 minutes per kilogram)
plus
add 30 minutes for each additional corned beef.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
6 or More Hours
TIME REQUIRED IN
"HOLD"
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
24 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
26.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
HAMBURGERS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (minimum)
Ground Beef, frozen: 5 oz (142 grams) per patty ( MINIMUM)
Place hamburger patties side-by-side directly on sheet pans.
ADDITIONAL INFORMATION: Cooking time depends on the desired degree of doneness. Check internal product temperature before
removing the product from the oven. Always follow local health (hygiene) regulations for all internal temperature requirements.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
5
1000
SERIES
5
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
5 half-size sheet pans
5 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
(GN 2/1 x 20mm deep)
(NO SHELVES REQUIRED)
(GN 1/1 x 20mm deep)
(ON WIRE SHELVES)
(GN 1/1 x 20mm deep)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1 x 20mm deep)
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES
(GN 1/1 x 20mm deep)
(NO SHELVES REQUIRED)
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
No t R eco m m en de d
ONE-HALF OPEN
165°F
(74°C
*
OVERNIGHT COOK & HOLD:
Not Recommended
165°F (74°C)
TO C O OK B Y P RO BE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OV E R R I D E A L L O WA N C E :
• Press the TIME key.
• *Fresh, not frozen: Approximately 1 hour.
Frozen: 2-3 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
4 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
27.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
PRIME RIB
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Rib, Roa st Read y, w ith F a t Ca p, # 10 9 : 2 0 lb (9 kg) Av er age Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
MODELS
AS-250
NUMBER
OF SHELVES
1
500
2
1 Roast
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
SERIES
1 Roast
750
SERIES
2
3 Roasts
1000
SERIES
3
2 Roasts
1200 PERSERIES
COMPARTMENT
3
2 Roasts
1 Roast
20 lb (9 kg)
2 Roasts
40 lb (18 kg)
6 Roasts
120 lb (54 kg)
6 Roasts
120 lb (54 kg)
6 Roasts
120 lb (54 kg)
none
none
none
none
none
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
H i g hly R ec o mm e n d e d
One-Half Open
R A R E : ) 130°F (54°C)
OVERNIGHT COOK R&A RHOLD:
Highly
Recommended
E : 130°F
(54°C
TO C OO K B Y P RO B E
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
30°F (17°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
4 to 6 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 10 minutes per pound for the first roast
(22 minutes per kilogram)
plus add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
24 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
28.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
PRIME RIB SPECIAL
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
MODELS
AS-250
NUMBER
OF SHELVES
1
500
2
1 Roast
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
SERIES
1 Roast
750
SERIES
2
3 Roasts
1000
SERIES
3
2 Roasts
1200 PERSERIES
COMPARTMENT
3
2 Roasts
1 Roast
18 lb (8 kg)
2 Roasts
36 lb (16 Kg)
6 Roasts
100 lb (45 kg)
6 Roasts
100 lb (45 kg)
6 Roasts
100 lb (45 kg)
none
none
none
none
none
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
AT
END
OF
OV
ERRIDE
PERIOD:
A
FTE
R
OV
E
R
R
ID
E
:
OVERNIGHT COOK & HOLD:
An overnight cook & hold
C an Co o k Ov e rn i gh t
One-Half Open
R A R E : 130°F (54°C)
can be done with this
E : 130°F (54°C)
R A Rcut.
TO C O OK B Y P RO BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
30°F (17°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
4 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 10 minutes per pound for the first roast
(22 minutes per kilogram)
plus add 15 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
24 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
29.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
RIBEYE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Ribey e Roll, L ip On, #11 2 A : 8 to 1 2 lb ( 3 to 5 kg)
Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the
oven compartment.
MODELS
AS-250
NUMBER
OF SHELVES
1
500
2
1 Roast
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
SERIES
2 Roasts
750
1000
SERIES
2
3 Roasts
SERIES
3
3 Roasts
1200 PERSERIES
COMPARTMENT
3
3 Roasts
1 Roast
12 lb (5 kg)
4 Roasts
up to 40 lb (18 kg)
6 Roasts
up to 100 lb (45 kg)
9 Roasts
up to 100 lb (45 kg)
9 Roasts
up to 100 lb (45 kg)
none
none
none
none
none
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
Op t io nal
One-Half Open
R A R E : 130°F (54°C)
OVERNIGHT COOK R&A RHOLD:
Optional
E : 130°F
(54°C)
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
30-40°F (17-22°C)
Depending on size
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
4 Hours
TIME REQUIRED IN
"HOLD"
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 8 to 11 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)
plus add 10 minutes for each additional roast.
• 12 lb ROASTS (5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 10 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
12 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
30.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
BEEF ROUND
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Round , Top ( Insid e) , Untr immed : 1 4 to 23 lb (6 to 10 kg)
Beef Round , Bottom ( Goosenec k) , U ntr immed: 14 to 23 lb (6 to 10 kg)
Season as desired. Place roasts directly on wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
MODELS
AS-250
NUMBER
OF SHELVES
1
MAXIMUM
CAPACITY
1 or 2
1 Roast
2 Large Roasts
or 4 Small Roasts
up to 40 lb (18 kg)
up to 23 lb (10 kg)
none
PANS
SERIES
1: 23 lb (10 kg) Roast
2: 14 lb (6 kg) Roasts
1 Roast
ITEMS
PER SHELF
APPROXIMATE
500
none
750
1000
SERIES
2
3
up to 100 lb (45 kg)
none
1200 PERSERIES
COMPARTMENT
3
2: 23 lb (10 kg) Roasts 2: 23 lb (10 kg) Roasts
3: 14 lb (6 kg) Roasts 3: 14 lb (6 kg) Roasts
3 roasts
6 Roasts
SERIES
6 Large Roasts
or 9 Small Roasts
up to 100 lb (45 kg)
none
6 Large Roasts
or 9 Small Roasts
up to 100 lb (45 kg)
none
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
Sm al l C ut s: O pt io nal
AT
END
OF
OV
ERRIDE
PERIOD:
A
FTE
R
OV
E
R
R
ID
E
:
OVERNIGHT COOK & HOLD:
Small Roasts - Optional
One-Half Open
R A R E : 130°F (54°C)
L arg e C u ts: Hi g hly
Re co mm HIGHLY
en d ed RECOMMENDED FOR LARGER CUTS.R A R E : 130°F (54°C)
TO C O OK B Y P RO BE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
30°F (17°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
14 lb (6 kg) ROASTS: 4 to 6 Hours
15 to 23 lb (7 to 10 kg) ROASTS: 8 to 10 Hours
TIME REQUIRED IN
"HOLD"
C Y C L E B E F O R E S E RV I N G .
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 14 lb (6 kg) ROASTS: 10 minutes per pound for
the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
• 15 to 23 lb (7 to 10 kg) ROASTS: 10 minutes per
pound for the first roast (22 minutes per kilogram)
plus add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
14 lb (6 kg) ROASTS: 12 Hours
15 to 23 lb (7 to 10 kg) ROASTS: 24 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
31.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
BEEF ROUND, CAFETERIA or STEAMSHIP
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Any one of a variety of beef round used for carving on a buffet line. May be bone-in or boneless and may have a handle
on or off as required.
WEIGHT RANGE: 40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) when placing in a preheated oven.
MODELS
AS-250
NUMBER
OF SHELVES
—
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
SERIES
1
750
1000
SERIES
1
SERIES
1
1200 PERSERIES
COMPARTMENT
1
—
1 roast
1 to 2 roasts
1 to 2 roasts
1 to 2 roasts
—
40 lb (18 kg)
up to 80 lb (36 kg)
up to 80 lb (36 kg)
up to 80 lb (36 kg)
—
none
none
none
none
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
MU ST Do Ove rn ig h t
One-Half Open
R A R E : 135°F (57°C)
OVERNIGHT COOK R&A RHOLD:
Must
do overnight.
E : 138°F
(59°C)
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 40 to 49 lb (18 to 22 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for a second roast.
OV E R R I D E A L L O WA N C E :
• 50 to 80 lb (23 to 36 kg): one roast only —
7 minutes per pound (15 minutes per kilogram).
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
40 to 49 lb (18 to 22 kg) Roasts: 6 to 8 Hours
50 to 80 lb (23 to 36 kg) Roasts: 8 to 12 Hours
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
24 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
32.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
TENDERLOIN
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Loin, Full Tender loin, Sid e Musc le Off, Skinned: 4 to 6 lb (2 to 3 kg)
Season as desired. Place tenderloin directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
500
SERIES
2
750
SERIES
3
1000
SERIES
3
1200 PERSERIES
COMPARTMENT
3
2 Tenderloin
3 Tenderloin
5 Tenderloin
5 Tenderloin
5 Tenderloin
4 Tenderloin
6 Tenderloin
15 Tenderloin
15 Tenderloin
15 Tenderloin
none
none
none
none
none
PANS
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
No t R eco m m en de d
One-Half Open
R A R E : 130°F (54°C)
OVERNIGHT COOK R&A RHOLD:
Not(54°C)
Recommended
E : 130°F
TO C O OK B Y P RO BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
40°F (22°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• FULL LOAD TO RARE: 1 Hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
6 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
33.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
VEAL LOIN
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Veal Loin, Tr immed: 8 to 1 0 lb ( 4 to 5 kg )
Season as desired and place directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
1
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
SERIES
2
750
SERIES
2
1000
SERIES
3
1200 PERSERIES
COMPARTMENT
3
1 Roast
2 Roasts
4 Roasts
3 Roasts
3 Roasts
1 Roast
4 Roasts
8 Roasts
9 Roasts
9 Roasts
none
none
none
none
none
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
N o t R ec om m en de d
One-Half pen
M E D I U M R A R E : 140°F (60°C)
OVERNIGHT COOK
&MHOLD:
Recommended
MEDIU
R A R E : Not
140°F
(60°C)
TO C OO K B Y P RO B E
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
40°F (22°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 12 minutes per pound for the first roast
(26 minutes per kilogram)
plus add 20 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
10 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
34.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
LAMB, LEG
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
1
500
2
1 Roast
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
750
1000
SERIES
2
2 Roasts
6 Roasts
1200 PERSERIES
COMPARTMENT
SERIES
3
3
4 Roasts
4 Roasts
1 Roast
4 Roasts
up to 40 lb (18 kg)
12 Roasts
up to 100 lb (45 kg)
12 Roasts
up to 100 lb (45 kg)
12 Roasts
up to 100 lb (45 kg)
none
none
none
none
none
CAPACITY
PANS
SERIES
OVERNIGHT COOK & HOLD:
DOOR VENTS:
Op ti on al
FINAL INTERNAL TEMPERATURE
A FTE R OV E R R ID E :
One-Half Open
S E E B E L OW
TO C O OK B Y P RO BE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down
arrows to set the
holding temperature…
HOLDING TEMPERATURES
RARE : 140°F (60°C)
MEDIUM RARE : 145°F (63°C)
MEDIUM : 150°F (66°C)
MEDIUM WELL : 160°F (71°C)
WELL : 160°F (71°C)
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
25°F (14°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature according to the chart shown below.
• Insert the product probe.
PROBE TEMPERATURE SETTINGS
RARE : 105°F (41°C)
MEDIUM RARE : 110°F (43°C)
MEDIUM : 115°F (46°C)
MEDIUM WELL : 125°F (52°C)
WELL : 135°F (57°C)
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
TIME REQUIRED IN
2 Hours
"HOLD"
C Y C L E B E F O R E S E RV I N G .
• Press the HOLD key.
• Press the up and down
arrows to set the
holding temperature…
HOLDING TEMPERATURES
RARE : 140°F (60°C)
MEDIUM RARE : 145°F (63°C)
MEDIUM : 150°F (66°C)
MEDIUM WELL : 160°F (71°C)
WELL : 160°F (71°C)
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• To cook to ME DIU M : 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
A D J U S T T I M E F O R OT H E R I N T E R N A L
T E M P E R AT U R E R E Q U I R E M E N T S .
FINAL INTERNAL TEMPERATURE
RARE : 130°F (54°C)
MEDIUM RARE : 135°F (57°C)
MEDIUM : 145°F (63°C)
MEDIUM WELL : 150°F (66°C)
WELL : 160°F (71°C)
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
10 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
35.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
L A M B R AC K S ( FRENCHED)
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Rack, Roast Ready, Single, Frenched: 7-bone
Season as desired. Place racks on sheet pans with icing racks inserted in pans.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
4
1000
SERIES
4
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
2 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
(GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(GN 1/1: 530 x 325 x 20mm)
(ON WIRE SHELVES)
(GN 1/1: 530 x 325 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK & HOLD:
N o t R ec o m men d e d
18" x 26" x 1" ON SHELVES
DOOR VENTS:
One-Half Open
TO C OO K B Y P RO B E
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERR I D E A LL OWA N C E: 45° to 50°F (25° to 28°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C) for rare.
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
18" x 26" x 1"
18" x 26" x 1"
FINAL INTERNAL TEMPERATURE
A FTE R OV E R R ID E :
135° (57°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to set the timer to
1-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
4 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
36.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
HAM, FRESH
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Por k Fr esh Ham: 1 4 to 1 7 lb ( 6 to 8 kg )
Season as desired and place directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
1
500
2
1 Ham
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
2 Hams
750
1000
SERIES
2
2 to 4 Hams
SERIES
3
2 to 3 Hams
1200 PERSERIES
COMPARTMENT
3
2 to 3 Hams
1 Ham
4 Hams
up to 40 lb (18 kg)
4 to 8 Hams
up to 100 lb (45 kg)
6 to 9 Hams
up to 100 lb (45 kg)
6 to 9 Hams
up to 100 lb (45 kg)
none
none
none
none
none
CAPACITY
PANS
SERIES
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
Op ti on al
One-Half Open
160°F
(71°C)
OVERNIGHT COOK & HOLD:
Optional
160°F (71°C)
TO C O OK B Y P RO BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OV E R R I D E A L L O WA N C E :
12°F (7°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 148°F (64°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
2 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the TIME key.
• 12 minutes per pound for the first ham
(26 minutes per kilogram)
plus add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
10 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
37.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
HAM, CURED AND SMOKED
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Ham, Boneless, Skinless, Cur ed a nd Smoked: 1 0 to 14 lb (4,5 to 6 kg)
Place ham directly on wire shelves for cooking.
MODELS
AS-250
NUMBER
OF SHELVES
2
500
2
1 Ham
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
2 Hams
750
1000
SERIES
2
4 Hams
SERIES
3
3 Hams
1200 PERSERIES
COMPARTMENT
3
3 Hams
2 Hams
4 Hams
up to 40 lb (18 kg)
8 Hams
up to 100 lb (45 kg)
9 Hams
up to 100 lb (45 kg)
9 Hams
up to 100 lb (45 kg)
none
none
none
none
none
CAPACITY
PANS
SERIES
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
Op t io nal
One-Half Open
160°F
(71°C)
OVERNIGHT COOK & HOLD:
Optional
160°F (71°C)
TO C OO K B Y P RO B E
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OV E R R I D E A L L O WA N C E :
12°F (7°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 148°F (64°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
1 to 2 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the TIME key.
• 12 minutes per pound for the first ham
(26 minutes per kilogram)
plus add 30 minutes for each additional ham.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
10 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
38.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
PORK LOIN
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Por k Loin, Boneless, Tied : 8 to 1 0 lb ( 4 to 5 kg)
Season as desired and place roasts directly on wire shelves for cooking.
MODELS
AS-250
NUMBER
OF SHELVES
2
500
2
2 Roasts
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
2 Roasts
750
1000
SERIES
3
3 Roasts
SERIES
3
3 Roasts
1200 PERSERIES
COMPARTMENT
3
3 Roasts
4 Roasts
4 Roasts
up to 40 lb (18 kg)
9 Roasts
up to 100 lb (45 kg)
9 Roasts
up to 100 lb (45 kg)
9 Roasts
up to 100 lb (45 kg)
none
none
none
none
none
CAPACITY
PANS
SERIES
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
H i gh ly R eco m m e n de d
One-Half Open
155°F
to
165°F
(68°C to 74°C)
OVERNIGHT COOK
155° &toHOLD:
165°F Highly
(68° toRecommended
74°C)
TO C O OK B Y P RO BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OV E R R I D E A L L O WA N C E :
12°F (7°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 153°F (67°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
2 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the TIME key.
• 15 minutes per pound for the first roast
(33 minutes per kilogram)
plus add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
12 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
39.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
PORK RIBS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Spar er ibs: 1 -1 / 2 d ow n ( 3 8 kg or less)
Por k Loin, Ba c k Ribs ( ba by ba ck r ibs) : 1 - 1 / 2 d ow n (38 kg or less)
Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping, and cover
with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
1 half-size sheet pan
3 half-size sheet pans
APPROXIMATELY
20 lb (9 kg)
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED
750
SERIES
3
1000
SERIES
4
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATELY
4 full-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
(GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
3 half-size sheet pans
20 lb (9 kg)
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
Op t io nal
One-Half Open
W E L L D O N E : 160°F (71°C)
OVERNIGHT
HOLD:
W E L LCOOK
D O N E : & 160°
to Optional
170°F (71° to 77°C)
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
• Press the TIME key.
• THAWED RIBS: 2-1/2 to 3-1/2 hours.
• FROZEN RIBS: 3-1/2 to 4-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
1-1/2 Hours
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
12 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
40.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
PORK CHOPS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Pork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2-inches thick (25 to 38mm)
or
Pork Loin Rib Chops with Pocket (STUFFED): 6 to 8 oz (170 to 227 grams), 1-inch to 1-1/2-inches thick (25 to 38mm)
Season as desired. Place chops side-by-side on sheet pans.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
4
1000
SERIES
4
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
(GN 2/1: 530 x 650 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
No t R eco m m en de d
One-Half Open
160°F
(71°C)
OVERNIGHT COOK
160° &toHOLD:
170°F Not
(71°Recommended
to 77°C)
TO C O OK B Y P RO BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
30°F (17°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 130°F (54°C).
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
1-1/2 Hours
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• Set time for 3-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
6 to 8 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
41.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
PORK SHOULDER
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)
Season as desired and place in pans.
MODELS
NUMBER
OF SHELVES
ITEMS
PER SHELF
AS-250
1
2 roasts per pan
1 pan
APPROXIMATE
PANS
750
SERIES
2
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
2 roasts per pan
2 pans
4 roasts
up to 40 lb (18 kg)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
1000
SERIES
none
2 roasts per pan
2 pans
2 roasts
MAXIMUM
CAPACITY
500
10 roasts
up to 100 lb (45 kg)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
SERIES
3
2 roasts per pan
2 pans
12 roasts
up to 100 lb (45 kg)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
1200 PERSERIES
COMPARTMENT
3
2 roasts per pan
2 pans
12 roasts
up to 100 lb (45 kg)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
OVERNIGHT
COOK
HOLD:
OeRn V E N T S : FINAL
FINAL
INTERNAL
TEMPERATURE
DO
O R V&E N
T S : O n e - H a l fD O p
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
H i g hly R ec o mm e n d e d
One-Half Open
165°
to
170°F
(74° to 77°C)
165°
to
170°F
(74°
to
77°C)
OVERNIGHT COOK & HOLD: Highly Recommended
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
• Press TIME key.
• Press the up and down arrows to set 15 minutes
per pound for the first roast
(33 minutes per kilogram)
plus, add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
2 Hours
TIME REQUIRED IN
"HOLD"
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
12 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
42.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
S AU S AG E
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked
sausage, hot dogs, etc.
Place sausage side-by-side on sheet pans. Add a sufficient amount of hot water so that it just covers the bottom of each
pan. Cover each pan with clear plastic wrap.
NOTE: For precooked sausage, follow the same time and temperature settings as fresh sausage. Cooking time for a
precooked product will vary, particularly for less than full loads. When heating a full load, check the internal
product temperature after approximately one (1) hour of cooking time.
MODELS
AS-250
3
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
4
1000
SERIES
5
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
4 half-size sheet pans
5 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
(GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES 18" x 26" x 1" ON SHELVES
OVERNIGHT COOK & HOLD:
DOOR VENTS:
No t R eco m m en de d
Open Full
TO C O OK B Y P RO BE
18" x 26" x 1"
18" x 26" x 1"
FINAL INTERNAL TEMPERATURE
A FTE R OV E R R ID E :
160°F (71°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E :
• Press TIME key.
• Press the up and down arrows to set the timer for
1-1/2 to 2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
CLOSE THE OVEN DOOR .
PRESS
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
C Y C L E B E F O R E S E RV I N G .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
6 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
43.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
CHICKEN BREASTS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Chicken Breasts, Boneless: 4 to 8 oz (113 to 227 grams)
Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter, or margarine (OPTIONAL), and
lightly sprinkle with salt, pepper, and paprika.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
4
1000
SERIES
6
1200 PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
4 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
(GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
N o t R ec om m en de d
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
FINAL
INTERNAL
TEMPERATURE
O p eDnOFOuRl l V E N T S : FINAL
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
Open Full
185°F
(85°C)
185°F
(85°C)
OVERNIGHT COOK & HOLD: Not Recommended
TO C OO K B Y P RO B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OV E R R I D E A L L O WA N C E :
• Press the TIME key.
• 1-1/2 to 2 hours for the first pan
plus, add 30 minutes for each additional pan.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
6 Hours
C Y C L E B E F O R E S E RV I N G .
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
44.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
C H I C K E N , P I E C E S a n d H A LV E S
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Chic ken: 2 -1 / 2 lb to 2 - 3/ 4 lb ( 1, 1 kg to 1 ,2 kg) av er age w eight
Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine ( OPTIONAL ). Season as desired and
sprinkle with paprika.
When holding longer than 30 minutes, cover chicken with clear plastic wrap.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
1 half-size sheet pan
12 halves
2 half-size sheet pans
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
750
SERIES
3
1 half-size sheet pan
3
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
No t R eco m m en de d
1 full-size sheet pan
18" x 26" x 1" ON SHELVES
(GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
1200 PERSERIES
COMPARTMENT
none
1 full-size sheet pan
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275° to 300°F (135° to 149°C).
12°F (7°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 170° to 175°F (77° to 79°C).
• Insert the product probe in chicken thigh.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
18" x 26" x 1"
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 26" x 1"
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
FINAL
INTERNAL
TEMPERATURE
O p eDnOFOuRl l V E N T S : FINAL
INTERNAL
PRODUCT
TEMPERATURE
END
OF
ERRIDE
PERIOD:
AAT
FTE
R OV
E ROV
R ID
E:
OPEN FULL
185°F
(85°C)
OVERNIGHT COOK & HOLD:
Not Recommended
185°F (85°C)
• Press and release control ON/OFF key.
PRESS
MINIMUM HOLDING TIME REQUIRED
30 Minutes
"HOLD"
none
1 full-size sheet pan
TO C O OK B Y P RO BE
TIME REQUIRED IN
SERIES
18 halves or 60 pieces 36 halves or 120 pieces 48 halves or 160 pieces 48 halves or 160 pieces
3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
OV E R R I D E A L L O WA N C E :
1000
SERIES
C Y C L E B E F O R E S E RV I N G .
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275° to 300°F (135° to 149°C).
• Press the TIME key.
• Set cooking timer for 2-1/2 to 3 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
8 Hours
When holding longer than 30 minutes,
cover chicken with clear plastic wrap.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
45.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
CHICKEN, WHOLE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Chicken, W hole: 2 - 1 / 4 lb to 2 - 3 / 4 lb ( 1 to 1 , 2 kg)
Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine ( OPTIONAL ). Season as desired and
sprinkle with paprika.
For better whole bird appearance, fold chicken wings and tuck under the back of the bird. Make a slit in the skin of the
chicken (lower end of the bird), cross chicken legs and insert both legs through the slit.
If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken approximately 1 hour before serving.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
2
3 Chickens
4 Chickens
6 Chickens
6 full-size pans
8 Chickens
2 half-size sheet pans
12" x 20" x 1"
18" x 13" x 1" ON SHELVES
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
Op t io nal
2
27 Chickens
3 full-size sheet pans
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 26" x 1" ON SHELVES
(NO SHELVES REQUIRED)
18" x 26" x 1"
18" x 26" x 1"
FINAL
INTERNAL
TEMPERATURE
O p eDnOFOuRl l V E N T S : FINAL
INTERNAL
PRODUCT
TEMPERATURE
END
OF
PERIOD:
AAT
FTE
R OV
E ROVERRIDE
R ID E :
Open Full
185°F
(85°C)
OVERNIGHT COOK & HOLD:
Optional
185°F (85°C)
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature* to 300°F (149°C).
*When cooking and holding overnight, cover the pans
with clear plastic wrap for cooking. Set cooking
thermostat to 250°F (121°C).
OVERR I D E A LL OWA N C E: 1 0° t o 1 5 ° F ( 6 ° t o 8°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 175°F (79°C).
• Insert the product probe in chicken thigh.
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
"HOLD"
9 Chickens
27 Chickens
3 full-size sheet pans
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
TIME REQUIRED IN
9 Chickens
none
18 Chickens
2 full-size sheet pans
• Press and release control ON/OFF key.
CLOSE THE OVEN DOOR .
1200 PERSERIES
COMPARTMENT
SERIES
none
9 Chickens
TO C OO K B Y P RO B E
WAIT FOR THE AUDIBLE SIGNAL
1000
SERIES
C Y C L E B E F O R E S E RV I N G .
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature* to 275° TO 300°F (135° TO 149°C).
*When cooking and holding overnight, cover the pans
with clear plastic wrap for cooking. Set cooking
thermostat to 250°F (121°C) for 4 hours.
• Press the TIME key.
• Set cooking timer for 3 to 3-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
MAXIMUM HOLDING TIME
8 to 10 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
46.
ELECTRONIC OVEN COOKING GUIDELINES
CORNISH HENS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Rock Cornish Hens: 12 oz (340 grams) each
Clean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the skin of the hen
( LOWER END OF BIRD ), cross hen legs and insert both legs through the slit. Brush hens with oil, butter, or margarine
( OPTIONAL ). Season as desired and sprinkle with paprika. Space evenly on sheet pans.
MODELS
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
AS-250
500
1
1 half-size sheet pan
9 hens per pan
1 half-size sheet pan
9 Cornish hens
18" x 13" x 1
(GN 1/1 x 20mm)
( NO
SHELVES REQUIRED )
2
1 half-size sheet pan
9 hens per pan
2 half-size sheet pans
18 Cornish hens
18" x 13" x 1" ON SHELVES
(GN 1/1x 20mm)
( NO
750
SERIES
SHELVES REQUIRED )
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
N o t Re co mm en d e d
1 full-size sheet pan
18 hens per pan
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
( ON WIRE SHELVES )
(GN 1/1 x 20mm)
( ON WIRE SHELVES )
18" x 26" x 1" ON SHELVES
( NO
SHELVES REQUIRED )
18" x 26" x 1"
18" x 26" x 1"
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
175°F
(79°C)
175°F
(79°C)
OVERNIGHT COOK & HOLD: Not Recommended
10°F (6°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 165°F (74°C).
• Insert the product probe in hen thigh.
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
"HOLD"
1 full-size sheet pan
18 hens per pan
none
4 full-size sheet pans
72 Cornish hens
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
TIME REQUIRED IN
none
1200 PERSERIES
COMPARTMENT
4 full-size sheet pans
72 Cornish hens
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
CLOSE THE OVEN DOOR .
SERIES
3 full-size sheet pans
54 Cornish hens
• Press and release control ON/OFF key.
WAIT FOR THE AUDIBLE SIGNAL
3
1 full-size sheet pan
18 hens per pan
T O C O OK BY P R O BE
OVERRIDE ALLOWANCE:
1000
SERIES
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the TIME key.
• Set cooking timer for 3 to 3-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
4 to 6 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
47.
ELECTRONIC OVEN COOKING GUIDELINES
DUCK, WHOLE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Duck, W hole: 4 to 5 lb ( 2 kg )
Season as desired. Rub with oil and paprika and place directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
1
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
SERIES
2
SERIES
2
1000
SERIES
1200PERSERIES
COMPARTMENT
3
3
3 Ducks
3 Ducks
6 Ducks
4 Ducks
4 Ducks
3 Ducks
6 Ducks
12 Ducks
12 Ducks
12 Ducks
none
none
none
none
none
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
N o t Re co m me n d e d
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMP ERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
185°
to
190F
(85° to 88°C)
OVERNIGHT COOK
185° &toHOLD:
190°F Not
(85°Recommended
to 88°C)
T O C OO K B Y P R O B E
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 300°F (149°C).
OVERRIDE ALLOWANCE:
20°F (11°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe in duck thigh.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
750
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 300°F (149°C).
• Press the TIME key.
• Set cooking timer for 2-1/2 to 3 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
8 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
48.
ELECTRONIC OVEN COOKING GUIDELINES
T U R K E Y, W H O L E
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Tur key, W hole: up to 2 5 lb ( 11 kg )
Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( OPTIONAL ).
Place directly on wire shelves.
MODELS
NUMBER
OF SHELVES
ITEMS
PER SHELF
AS-250
500
1
SERIES
1
750
SERIES
1
1000
SERIES
1200PERSERIES
COMPARTMENT
2
2
1 Turkey
up to 18 lb (8 kg)
1 Turkey
2 Turkeys
2 Turkeys
2 Turkeys
1 Turkey
1 Turkey
2 Turkeys
4 Turkeys
4 Turkeys
none
none
none
none
none
APPROXIMATE
MAXIMUM
CAPACITY
PANS
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
H i ghl y R eco m m e n d e d
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
175°F
(79°C)
175°F
(79°C)
OVERNIGHT COOK & HOLD: Highly Recommended
T O C O OK BY P R O BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWANCE:
10-20°F (6-11°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
Depending on size
Press the PROBE key.
Press the up and down arrows to set the probe
temperature to 165°F (74°C).
Insert the product probe in hen thigh.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
• Press the TIME key.
• Set cooking timer for 3 to 3-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
4 to 6 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
49.
ELECTRONIC OVEN COOKING GUIDELINES
TURKEY BREAST
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Tur key Br ea st: 1 0 to 1 5 lb ( 5 to 7 kg )
Turkey breast should be at a refrigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a preheated oven.
Season as desired. Brush with oil, butter, or margarine ( OPTIONAL ), and sprinkle with paprika. Place breasts directly on
wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
500
750
SERIES
2
1000
SERIES
2
SERIES
3
1200PERSERIES
COMPARTMENT
3
1 Turkey Breast
2 Turkey Breasts
4 Turkey Breasts
3 Turkey Breasts
3 Turkey Breasts
2 Turkey Breasts
4 Turkey Breasts
8 Turkey Breasts
9 Turkey Breasts
9 Turkey Breasts
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
DOOR VENTS:
O pt i ona l *
Open Full
T O C OO K B Y P R O B E
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
*When cooking and holding overnight,
set the cook thermostat at 250°F (121°C).
OVERRIDE ALLOWANCE:
8°F (4°C) average
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
FINAL INTERNAL TEMPERATURE
AF TE R OVE RR I D E :
175°F (79°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
*When cooking and holding overnight,
set the cook thermostat at 250°F (121°C).
• Press the TIME key.
• Set cooking timer for 3-1/2 to 4-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
10 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
50.
ELECTRONIC OVEN COOKING GUIDELINES
TURKEY ROLL
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Tur key Roll, Pr ecooked , F r oz en: 8 to 1 2 lb (4 to 5 kg)
Place fully frozen turkey rolls directly on wire shelves to reheat.
MODELS
AS-250
NUMBER
OF SHELVES
1
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
500
SERIES
2
750
SERIES
2
1000
SERIES
3
1200PERSERIES
COMPARTMENT
3
1 Turkey Roll
2 Turkey Rolls
4 Turkey Rolls
3 Turkey Rolls
3 Turkey Rolls
1 Turkey Roll
4 Turkey Rolls
8 Turkey Rolls
9 Turkey Rolls
9 Turkey Rolls
none
none
none
none
none
PANS
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
N o t Re co mm en d e d
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
165°F
(74°C)
OVERNIGHT COOK & HOLD:
Not Recommended
165°F (74°C)
T O C O OK BY P R O BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERRIDE ALLOWANCE:
10°F (6°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 155°F (68°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• Set cooking timer for 3 to 4 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
6 to 8 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
51.
ELECTRONIC OVEN COOKING GUIDELINES
FISH, BAKED
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)
Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Season as desired.
MODELS
AS-250
3
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
1 half-size sheet pan
750
SERIES
4
1000
SERIES
6
1200PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans 4 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
(GN 2/1 x 20mm)
(NO SHELVES REQUIRED)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1: 20mm deep)
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
OVERNIGHT
COOK
HOLD:
DO
O R V&E N
TS: One-HalD
f OO
p eRn V E N T S :
FINAL
INTERNAL
TEMPERATURE
FINAL
INTERNAL
PRODUCT
TEMP ERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
One-Half Open
160°F
(71°C)
150°F
(66°C)
OVERNIGHT COOK & HOLD: Not Recommended
N ot R ec o mm en de d
T O C OO K B Y P R O B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to set the time
to 1-1/2 to 2-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CYCLE BEFORE SERVING.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
3 to 4 Hours
Holding time will vary greatly depending on the
type of fish and the initial product moisture content.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
52.
ELECTRONIC OVEN COOKING GUIDELINES
SALMON STEAKS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Sa lmon Stea ks: 6 to 8 oz ( 1 70 to 2 2 7 g r a ms), 1" (25mm) thick
Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired.
MODELS
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
AS-250
500
3
4
7 to 8 steaks per pan
1 half-size sheet pan
7 to 8 steaks per pan
1 half-size sheet pan
18" x 13" x 1"
18" x 13" x 1" ON SHELVES
21 to 24 salmon steaks 28 to 32 salmon steaks
1 half-size sheet pan
4 half-size sheet pans
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
750
SERIES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
1000
SERIES
4
15 steaks per pan
1 full-size sheet pan
60 salmon steaks
4 full-size sheet pans
18" x 26" x 1" ON SHELVES
SERIES
none
15 steaks per pan
1 full-size sheet pan
75 salmon steaks
5 full-size sheet pans
18" x 26" x 1"
1200PERSERIES
COMPARTMENT
none
15 steaks per pan
1 full-size sheet pan
75 salmon steaks
5 full-size sheet pans
18" x 26" x 1"
(GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 650 x 20mm) (GN 1/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT
COOK
HOLD:
DO
O R V&E N
TS: One-HalD
f OO
p eRn V E N T S :
FINAL
INTERNAL
TEMPERATURE
FINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
One-Half Open
155°F
(68°C)
150°F
(66°C)
OVERNIGHT COOK & HOLD: Not Recommended
N o t Re co mm en d e d
T O C O O K BY P R O BE
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWANCE:
40°F (22°C)
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 115°F (46°C).
• Insert the product probe.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the TIME key.
• Set the timer for 1-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
3 to 4 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
53.
ELECTRONIC OVEN COOKING GUIDELINES
TROUT
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Trout, Whole: 1 lb (454 grams) dressed
Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
MODELS
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
AS-250
500
4
6 trout
1 half-size sheet pan
750
SERIES
6
6 trout
1 half-size sheet pan
1000
SERIES
6
12 trout
1 full-size sheet pan
24 trout
4 half-size sheet pans
36 trout
6 half-size sheet pans
72 trout
6 full-size sheet pans
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
18" x 13" x 1"
(NO SHELVES REQUIRED)
18" x 13" x 1" ON SHELVES
(NO SHELVES REQUIRED)
18" x 26" x 1"
ON SHELVES
(NO SHELVES REQUIRED)
SERIES
none
12 trout
1 full-size sheet pan
1200PERSERIES
COMPARTMENT
none
12 trout
1 full-size sheet pan
96 trout
8 full-size sheet pans
96 trout
8 full-size sheet pans
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 26" x 1"
18" x 26" x 1"
OVERNIGHT
COOK
HOLD:
DO
O R V&E N
TS: One-HalD
f OO
p eRn V E N T S :
FINAL
INTERNAL
TEMPERATURE
FINAL
INTERNAL
PRODUCT
TEMP ERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
One-Half Open
155-160°F
(68-71°C)
150°F
(66°C)
OVERNIGHT COOK & HOLD: Not Recommended
N ot R ec o mm en de d
T O C OO K B Y P R O B E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to set the time to
1 to 1-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
4 to 6 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
54.
ELECTRONIC OVEN COOKING GUIDELINES
P O TAT O E S
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Potatoes, Baking: 80 to 90 count
A lw a y s sto re p o ta to e s a t ro o m te m p e ra ture .
Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes
directly on wire shelves.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
500
750
SERIES
3
1000
SERIES
4
SERIES
4
1200PERSERIES
COMPARTMENT
4
10 to 12 per shelf
10 to 12 per shelf
20 to 25 per shelf
20 to 25 per shelf
20 to 25 per shelf
20 to 24 potatoes
30 to 36 potatoes
80 to 100 potatoes
80 to 100 potatoes
80 to 100 potatoes
none
none
none
none
none
PANS
OVERNIGHT COOK
D O&OHOLD:
R VENTS:
OuRl l V E N T S :
O p eDnO F
N ot Rec om m en d e d
FINAL
INTERNAL
TEMPERATURE
FINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
190°F
(88°C)
190°F
(88°C)
OVERNIGHT COOK & HOLD: Not Recommended
T O C O OK BY P R O BE
TO COOK BY TIME
• Press and release control on/off key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 190°F (88°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 325°F (163°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to set the
time to 1-1/2 to 3 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
7 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
55.
ELECTRONIC OVEN COOKING GUIDELINES
QUICHE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the
prebaked shells and bake in a preheated oven.
Quiche is done when product sets up.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
2
1000
SERIES
4
1200PERSERIES
COMPARTMENT
SERIES
8
8
2 quiche
2 quiche
5 quiche
3 quiche
3 quiche
4 quiche
4 quiche
20 quiche
24 quiche
24 quiche
8" to 9" pie plate
(203mm to 229mm)
8" to 9" pie plate
(203mm to 229mm)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
NO
8" to 9" pie plate
(203mm to 229mm)
8" to 9" pie plate
(203mm to 229mm)
8" to 9" pie plate
(203mm to 229mm)
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
N/A
N
/
A
OVERNIGHT COOK & HOLD: NO
T O CO O K B Y P R O BE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to select
a cook time of approximately 2 hours or
until product sets up.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
5 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
56.
ELECTRONIC OVEN COOKING GUIDELINES
RICE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Use converted, long-grain rice only. Follow package directions for proportional amounts of rice to liquid. Heat liquid or
water to 170°F (77°C) and add rice. Fill pans to half the pan depth and cover pans with foil.
MODELS
AS-250
NUMBER
OF SHELVES
none
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
none
1000
SERIES
none
SERIES
3
1200PERSERIES
COMPARTMENT
3
1 full-size pan
1 full-size pan
2 full-size pans
1 full-size pan
1 full-size pan
2 full-size pans
2 full-size pans
4 full-size pans
3 full-size pans
3 full-size pans
12" x 20" x 2-1/2"
12" x 20" x 2-1/2"
12" x 20" x 2-1/2"
12" x 20" x 2-1/2"
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
(GN 1/1 x 65mm)
OVERNIGHT COOK &
HOLD:
DO
OR VENTS:
O p t io nal
(GN 1/1 x 65mm)
(GN 1/1 x 65mm)
(GN 1/1 x 65mm)
DlO
INTERNAL
TEMPERATURE
C
oO
s eRd V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
ClosedOVERNIGHT COOK
160° to
170°F
(71° to 77°C)
160° &toHOLD:
170°F
(71°
to
Optional 77°C)
T O CO O K B Y P R OB E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 3-1/2 to 4 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
8 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
57.
ELECTRONIC OVEN COOKING GUIDELINES
B A K E D E G G C U S TA R D
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Use a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a
sheet pan. Product volume and cook time is predicated on cup size.
NO WATER BATH IS REQUIRED. Bake in a preheated oven. Custard is done when product has set or when knife
inserted in center of cup is clean when removed.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
4
1000
SERIES
4
1200PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(NO SHELVES REQUIRED)
18" x 13" x 1"
(NO SHELVES REQUIRED)
OVERNIGHT COOK &
HOLD:
DO
OR VENTS:
NO
18" x 26" x 1"
(NO SHELVES REQUIRED)
18" x 26" x 1"
18" x 26" x 1"
DlO
INTERNAL
TEMPERATURE
C
oO
s eRd V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
ClosedOVERNIGHT COOK & HOLD:N /No
N/A
A
T O CO O K B Y P R O BE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
DO NOT SET.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 60-90 min., 4 oz. ramekins,
up to 3 hours for 4" steam pans
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
none
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
58.
ELECTRONIC OVEN COOKING GUIDELINES
SHEET CAKE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the
cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when removed.
MODELS
AS-250
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
750
SERIES
4
1000
SERIES
4
1200PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(NO SHELVES REQUIRED)
18" x 13" x 1"
(NO SHELVES REQUIRED)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
NO
18" x 26" x 1"
(NO SHELVES REQUIRED)
18" x 26" x 1"
18" x 26" x 1"
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
N/A
n/a
OVERNIGHT COOK & HOLD: No
T O CO O K B Y P R OB E
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
DO NOT SET.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 325°F (163°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 1-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
none
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
59.
ELECTRONIC OVEN COOKING GUIDELINES
CHEESE CAKE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a preheated oven. The cheese
cake is done when a toothpick inserted in the center is clean when removed. To prevent cracking, allow the cheese cake
to remain in the oven until it reaches room temperature.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
SERIES
2
750
1000
SERIES
4
SERIES
1200PERSERIES
COMPARTMENT
4
4
2 cakes
2 cakes
5 cakes
3 cakes
3 cakes
4 cakes
4 cakes
20 cakes
12 cakes
12 cakes
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
NO
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
N/A
N
/
A
OVERNIGHT COOK & HOLD: No
T O CO O K B Y P R O BE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
DO NOT SET.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 90 min. to 2 to 3 hours
depending on pan depth.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
none
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
60.
ELECTRONIC OVEN COOKING GUIDELINES
PRECOOKED FROZEN FINGER FOODS
CHICKEN NUGGETS:
CORN DOGS:
EGG ROLLS:
MINI PIZZA:
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Approximately
Approximately
Approximately
Approximately
40
30
40
12
per full-size sheet pan.
per full-size sheet pan.
per full-size sheet pan.
to 15 per full-size sheet pan.
Line sheet pans with baking pan liners (OPTIONAL) and insert wire pan grid. Place items side-by-side on the wire pan grids.
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
1 half-size sheet pan
750
SERIES
3
1000
SERIES
5
1200PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
2 half-size sheet pans 3 half-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
5 full-size sheet pans
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
18" x 13" x 1"
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
N o t Re co mm en d e d
18" x 26" x 1"
(NO SHELVES REQUIRED)
18" x 26" x 1"
18" x 26" x 1"
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
150°F
(66°C)
150°F
(
66°C)
OVERNIGHT COOK & HOLD: Not Recommended
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 2-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CYCLE BEFORE SERVING.
COOKING TIME TO BE SET: 2-1/2 hours
DO NOT ALLOW THE PRODUCT TO REMAIN IN THE
OVEN FOR THE FULL SET COOKING TIME.
Set an independent timer (or mechanical bill timer on
equipped models) using the following guidelines:
CORN DOGS: 30 to 45 minutes
EGG ROLL: 45 to 60 minutes
CHICKEN NUGGETS: 45 to 60 minutes
MINI PIZZA: 60 minutes
Product may be heated from a refrigerated or frozen state.
Cooking times must be adjusted accordingly. Make certain
product reaches the fully heated temperature. Check
internal product temperature before removing product
from oven and adjust heating time as required.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
Maximum holding time varies from product to product.
Generally expect a 1 to 3 hour maximum holding time for
product acceptability.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
61.
ELECTRONIC OVEN COOKING GUIDELINES
F R O Z E N C O N V E N I E N C E E N T R ÉE PANS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment. Place containers directly on wire shelves according to the
diagram shown.
MODELS
AS-250
500
—
NUMBER
OF SHELVES
ITEMS
PER SHELF
—
APPROXIMATE
MAXIMUM
CAPACITY
PANS
750
SERIES
—
1000
SERIES
3
SERIES
5
1200PERSERIES
COMPARTMENT
5
—
4 foil half-size pans
2 foil half size pans
2 foil half-size pans
—
—
12 foil half-size pans
10 foil half-size pans
10 foil half-size pans
—
—
(GN/1/2: 3,75 ltr:
265 x 325 x 65mm)
(GN/1/2: 3,75 ltr:
265 x 325 x 65mm)
(GN/1/2: 3,75 ltr:
265 x 325 x 65mm)
OVERNIGHT COOK & HOLD:
4-1/4 qts:
10" x 12" x 2-1/2"
DOOR VENTS:
O pt i o nal
Closed
T O CO O K B Y P R O BE
COOKING BY PRODUCT PROBE
4-1/4 qts:
10" x 12" x 2-1/2"
4-1/4 qts:
10" x 12" x 2-1/2"
FINAL INTERNAL TEMPERATURE
AF TE R OVE RR I D E :
140°F (60°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
The probe cannot be inserted
into a frozen product.
OVERRIDE ALLOWANCE:
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the TIME key.
• See pan placement diagrams and
timer setting shown on next page.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
16 to 18 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
62.
ELECTRONIC OVEN COOKING GUIDELINES
F R O Z E N C O N V E N I E N C E E N T R ÉE PANS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
750
QUANTITY
HALF-PANS
TIMER SETTING
TOTAL HOURS
1
2 hours, 30 minutes
3
3 hours, 30 minutes
2
4
5
6
7
8
9
10
11
12
1000
SERIES
QUANTITY
HALF-PANS
TOP VIEW
2 hours, 45 minutes
4 hours, 30 minutes
7 hours, 25 minutes
7 hours, 25 minutes
3 hours, 00 minutes
6
5 hours, 00 minutes
7 hours, 25 minutes
3
5
5 hours, 00 minutes
6 hours, 40 minutes
2 hours, 45 minutes
4
4 hours, 00 minutes
7
OVERNIGHT
COOK & HOLD:
FRONT VIEW
DOOR
TIMER SETTING
TOTAL HOURS
1
2
3 hours, 30 minutes
SERIES
8
9
10
1200
SERIES
TOP VIEW
3 hours, 00 minutes
3 hours, 45 minutes
4 hours, 00 minutes
4 hours, 40 minutes
5 hours, 00 minutes
5 hours, 00 minutes
AF TE R OVE RR I D E :
6 hours, 00 minutes
6 hours, 00 minutes
FRONT VIEW
Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a
product for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for
the amount of time specified by local health (hygiene) regulations.
63.
ELECTRONIC OVEN COOKING GUIDELINES
F R O Z E N C O N V E N I E N C E P O R T I O N E D E N T R ÉES
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
REHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment. Place containers directly on wire shelves according to the
diagram shown.
DO NOT OVER-COOK — CHECK INTERNAL PRODUCT TEMPERATURE
MODELS
AS-250
NUMBER
OF SHELVES
—
500
750
SERIES
—
1000
SERIES
3
1200PERSERIES
COMPARTMENT
SERIES
3
3
ITEMS
PER SHELF
—
—
9 portions
9 portions
9 portions
APPROXIMATE
MAXIMUM
CAPACITY
—
—
27 portions
27 portions
27 portions
—
PANS
7-3/4" x 5 " - 9 to 13 oz
—
OVERNIGHT COOK & HOLD:
7-3/4" x 5 " - 9 to 13 oz
(197mm x 127mm)
(255gm to 369gm)
DOOR VENTS:
N o t Re co m me n d e d
Closed
(197mm x 127mm)
(255gm to 369gm)
7-3/4" x 5 " - 9 to 13 oz
(197mm x 127mm)
(255gm to 369gm)
FINAL INTERNAL TEMPERATURE
AF TE R OVE RR I D E :
140°F (60°C)
T O COOK BY TIME
750
• Press and release control ON/OFF key.
SERIES
A F TE R OV E R RI DE :
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C)
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press the TIME key.
• Press the up and down arrows to select a
TOP VIEW
1000
SERIES
FRONT VIEW
1200
SERIES
cook time of approximately 2 hours.
*Frozen convenience entrées removed from the original
food processor's intact packaging must be treated as a
product for reheating. Products for reheating must reach
an internal temperature of 165°F (74°C) for the amount of
time specified by local health (hygiene) regulations.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
TIME REQUIRED IN
none
"HOLD"
CYCLE BEFORE SERVING.
FRONT VIEW
TOP VIEW
MAXIMUM HOLDING TIME
4 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
64.
ELECTRONIC OVEN COOKING GUIDELINES
B R E A K FA S T S A N D W I C H E S
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Thaw biscuits, croissants, or English muffins and slice horizontally.
Place each ingredient on the lower half of the bread slice in the
following order.
1. Sausage patty, ham slices, or precooked bacon, frozen or thawed.
2. Egg patty (OPTIONAL), frozen or thawed.
3. 1/2 oz (14 gm) slice of American processed cheese (OPTIONAL).
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
Place upper half of bread slice on top of the other ingredients and
wrap each sandwich in clear plastic wrap. Line sheet pans with
baking pan liners (optional) and insert wire pan grid. Place
wrapped sandwiches side-by-side on the wire pan grids.
750
SERIES
3
1000
SERIES
3
SERIES
none
1200PERSERIES
COMPARTMENT
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
2 half-size sheet pans
3 half-size sheet pans
3 full-size sheet pans 5 full-size sheet pans
5 full-size sheet pans
(GN 1/1: 20mm deep)
(NO SHELVES REQUIRED)
(GN 1/1: 20mm deep)
(NO SHELVES REQUIRED)
(GN 2/1: 20mm deep)
(NO SHELVES REQUIRED)
(GN 1/1: 20mm deep)
(ON WIRE SHELVES)
18" x 13" x 1"
18" x 13" x 1"
OVERNIGHT COOK & HOLD:
18" x 26" x 1"
DOOR VENTS:
N o t Re co mm en d e d
Open Full
18" x 26" x 1"
(GN 1/1: 20mm deep)
(ON WIRE SHELVES)
18" x 26" x 1"
FINAL INTERNAL TEMPERATURE
AF TE R OVE RR I D E :
150°F (66°C)
T O COOK BY TIME
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press the TIME key.
• Press the up and down arrows to select a
cook time of approximately 2-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
COOKING TIME TO BE SET: 2-1/2 hours
DO NOT ALLOW THE PRODUCT TO REMAIN IN
THE OVEN FOR THE FULL SET COOKING TIME.
Set an independent timer (or mechanical bill timer on
equipped models) using the following guidelines:
45 to 60 minutes
MAKE CERTAIN PRODUCT REACHES THE FULLY
HEATED TEMPERATURE.
CHECK INTERNAL PRODUCT TEMPERATURE
BEFORE REMOVING PRODUCT FROM OVEN AND
ADJUST HEATING TIME AS REQUIRED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
CYCLE BEFORE SERVING.
MAXIMUM HOLDING TIME
2 to 3 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
65.
ELECTRONIC OVEN COOKING GUIDELINES
COOKIES
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Premixed frozen commercial cookie dough at room temperature.
Premixed frozen commercial cookie dough pieces.
Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet pans with baking pan liners. Use a number 30 scoop to
produce a 1 oz (28 gm) cookie. Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time. Oven
doors must remain closed during baking. DO NOT OVER-BAKE.
Approximate pan capacity: 24 cookies per full-size sheet pan.
MODELS
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
AS-250
500
3
750
SERIES
6
1000
SERIES
6
SERIES
none
1200PERSERIES
COMPARTMENT
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 half-size sheet pans
6 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(NO SHELVES REQUIRED)
18" x 13" x 1"
(NO SHELVES REQUIRED)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
NO
18" x 26" x 1"
(NO SHELVES REQUIRED)
18" x 26" x 1"
18" x 26" x 1"
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMP ERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
N/A
N
/
A
OVERNIGHT COOK & HOLD: No
T O COOK BY TIME
• Press and release control ON/OFF key.
DO NOT SET.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 325°F (163°C).
• Press the TIME key.
• Press the up and down arrows to select a
cook time.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
COOKING TIME TO BE SET:
Fresh: 1 full-size sheet pan: 20 minutes
2-3 full-size sheet pans: 45 minutes
Frozen: 1 full-size sheet pan: 30 minutes
2-3 full-size sheet pans: 45-60 minutes
Cookies will continue to bake for approximately
3 minutes after being removed from the oven. Take this
factor into consideration to prevent over-baking. Place
cookies on bakery rack for cooling.
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
MAXIMUM HOLDING TIME
none
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
66.
ELECTRONIC OVEN COOKING GUIDELINES
DOUGHNUTS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
FROZEN PRECOOKED DOUGHNUTS
Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can
be heated from a thawed or fully frozen state. For more even heating, place pans with solid doughnuts toward the top
of the oven compartment and doughnuts with holes toward the bottom of the compartment.
Approximate pan capacity: 30 doughnuts per full-size sheet pan
MODELS
AS-250
NUMBER
OF SHELVES
2
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
500
1 half-size sheet pan
750
SERIES
4
1000
SERIES
4
SERIES
none
1200PERSERIES
COMPARTMENT
none
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
2 half-size sheet pans 4 half-size sheet pans
4 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
(GN 1/1 x 20mm)
(ON WIRE SHELVES)
18" x 13" x 1"
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
18" x 13" x 1"
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK
D O&O HOLD:
R VENTS:
NO
18" x 26" x 1"
(NO SHELVES REQUIRED)
18" x 26" x 1"
18" x 26" x 1"
INTERNAL
TEMPERATURE
O p eDnO FOuRl l V E N T S : FINALFINAL
INTERNAL
PRODUCT
TEMPERATURE
ATTEEND
OFRR
OVERRIDE
PERIOD:
AF
R OVE
IDE:
Open Full
100°
to
110°F
(38° to 43°C)
100°
to
110°F
(38°
to
43°C)
OVERNIGHT COOK & HOLD: No
TO COOK BY TIME
• Press and release control ON/OFF key.
DO NOT SET.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 325°F (163°C).
• Press the TIME key.
• Press the up and down arrows to select a
cook time of approximately 2-1/2 hours.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
COOKING TIME TO BE SET: 2-1/2 hours
DO NOT ALLOW THE PRODUCT TO REMAIN IN THE
OVEN FOR THE FULL SET COOKING TIME.
Set an independent timer (or mechanical bill timer on equipped
models) using the following guidelines:
45 to 60 minutes
MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED
TEMPERATURE. Check internal product temperature before
removing product from oven and adjust heating time as
required.
Remove from oven as soon as the required internal temperature
has been reached. Glaze while still warm. Immediately place
glazed doughnuts in a heated display case.
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
"HOLD"
MAXIMUM HOLDING TIME
4 to 6 Hours
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
67.
ELECTRONIC OVEN COOKING GUIDELINES
DOUGH PROOFING
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
For use with dough in the form of loaves or rolls as required. Capacities shown are provided as a general guideline only
and will depend on the size and shape of the selected items to be proofed. Additional wire shelves may be required for
maximum capacities shown below.
OPTION:
For added humidity, add approximately 2 cups (0,24 liter) of water in the drip pan located at the bottom of the oven.
MODELS
AS-250
NUMBER
OF SHELVES
3
500
750
SERIES
6
1000
SERIES
6
1200PERSERIES
COMPARTMENT
SERIES
none
none
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
CAPACITY
3 half-size sheet pans
6 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
8 full-size sheet pans
PANS
ON SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
18" x 13" x 1"
(GN 1/1: 530 x 325 x 20mm)
18" x 13" x 1" ON SHELVES
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
OVERNIGHT COOK & HOLD:
18" x 26" x 1" ON SHELVES
DOOR VENTS:
N/A
18" x 26" x 1"
18" x 26" x 1"
(GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
CLOSED
T O CO O K B Y P R O BE
FINAL INTERNAL TEMPERATURE
AF TE R OVE RR I D E :
N/A
TO COOK BY TIME
• Press and release control ON/OFF key.
PRODUCT PROBE CANNOT BE
USED FOR DOUGH PROOFING.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 90° TO 100°F (32° to 38°C).
• Do not press the COOK key.
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to set the time
based on size and quantity of dough, generally,
45 to 90 mintues.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
N/A
TIME REQUIRED IN
"HOLD"
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
N/A
CYCLE BEFORE SERVING.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
68.
PROCEDURE BLANK:
E L E C T R O N I C OV E N C O O K I N G
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
MODEL
OV E RN I G H T C O O K & H OL D :
NUMBER
OF SHELVES
ITEMS
PER SHELF
DOOR VENTS:
APPROXIMATE
MAXIMUM
CAPACITY
F IN A L INTERNAL TEMPERATURE
A F TE R OVE RRIDE
PANS
TO C O OK B Y P RO BE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
OV E R R I D E A L L O WA N C E :
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
CLOSE THE OVEN DOOR .
PRESS
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
T I ME R E QU I RE D I N
" HOLD "
PRESS
MAXIMUM HOLDING TIME
C YC L E B E F O R E S ERV I N G .
N OT E S
69.
SMOKER OP E R AT I O N
C O O KI NG • SM O KI NG • HOLDING PROCEDURES
1. PREPARE UNIT FOR COOKING
2. PREHEAT OVEN
A. Press power switch “ON.”
A. Insert and adjust the required number of
shelves inside the cooking cavity.
Insert each shelf with curved edge of the
shelf toward the back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
NOTE :
B. Press and set “COOK”
thermostat to required
cooking temperature.
ALWAYS KEEP DOOR VENTS
CLOSED WHEN COOKING WITH
THE SMOKING FUNCTION.
C. Press and set
“PROBE” or “TIME.”
C. Insert drip pan on the bottom surface of the
oven cavity.
D. Press and set “HOLD”
thermostat to required
holding temperature.
The oven is automatically programmed to
preheat to the set cooking temperature.
The oven will produce an audible signal when
fully preheated.
WA R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.
SMOKING TIMES
It is recommended the operator be familiar with the taste preferences of the area.
Initially experimenting with a minimal amount of smoking time is suggested.
LIGHT SMOKE FLAVOR . . .
MEDIUM SMOKE FLAVOR . .
HEAVY SMOKE FLAVOR . . .
VERY HEAVY SMOKE FLAVOR
EXTRA HEAVY SMOKE FLAVOR
*FOR A SMOKING TIME OVER 60 MINUTES:
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
10
30
40
60
80
MINUTES
MINUTES
MINUTES
MINUTES*
MINUTES*
RELOAD WOOD CHIP CONTAINER AND ACTIVATE SMOKING TIMER AS NEEDED.
70.
SMOKE R O P E RAT I O N
C O OK IN G • SM OKING • HOLDING PROCEDURES
HOT SM OKE
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. PREPARE WOOD CHIPS
A. Take one container
load of dry wood
chips and soak the
chips in water for
5 to 10 minutes.
B. Shake excess water off wood chips.
C. Remove Wood Chip Container from the
interior back panel of the smoker. Place the
moistened chips in the Wood Chip Container
and replace the container in the oven.
5. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions.
Do NOT overload the oven.
B. Most meat products are cooked directly on
wire shelves. For many products, the use
of pans is not recommended. See
individual product guidelines for
recommendations.
6. SET SMOKING TIMER
The Smoking Timer activates the heating element
located within the Wood Chip Container. When the
Wood Chip Container is full, the heating element
can be activated to produce smoke for a period of
approximately 1 hour.
TO SET SMOKING FUNCTION:
• Press the SMOKER KEY.
• Press the up ▲ and down ▼ arrow keys
to select the smoke time in minutes.
PRESS
7. OVERNIGHT C OOK AND H OLD
For maximum product tenderizing and to
reduce labor during peak preparation hours, it
is highly recommended that many products be
cooked and held overnight. Refer to individual
cooking instructions.
71.
SMOKER O P E R AT I O N
COOKING • SMOKING • HOLDING PROCEDURES
COLD SMOKE
THE OVEN MUST BE AT ROOM
TEMPERATURE BEFORE BEGINNING
THE COLD SMOKE PROCEDURE.
A. Press power switch “ON.”
D. Insert sanitized PROBE into the product
and allow temperature of probe to reach
product temperature (approximately
10 seconds).
E. Press PROBE KEY.
B. Press HOLD KEY.
• Press the up ▲ and down ▼ arrow
keys to set HOLD temperature to
32°F (0°C).
C. Press and hold the “SMOKER” key for
approximately 5 seconds until an audible
signal (beep) is heard and smoke time is
displayed.
• Press the up ▲ and down ▼ arrow
keys to select the smoke time in
minutes.
• Press the up ▲ and down ▼ arrow
keys to set PROBE temperature to
50°F (10°C).
PRESS
NOTE: If probe temperature is above
the set probe temperature of 50°F (10°C),
the probe light will flash and the unit
will beep 3 times every 15 seconds to
alert the operator to a product over
temperature condition.
WA R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.
* O V E N D E FA U LT T E M P E R AT U R E A D J U S T M E N T
• Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of 60°F (16°C)
to prevent the oven from producing heat.
TO INCREASE THE DEFAULT TEMPERATURE: Press the HOLD KEY and press the up ▲
arrow to set a higher default temperature.
72.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED BEEF BRISKET
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
Season brisket as desired. Place brisket directly on wire
shelves, fat side down. Briskets can also be wrapped in
clear plastic wrap for the cooking, smoking, and holding
function ( OPTIONAL ).
NOTE: Due to the density of this cut of meat a
smoking time of 1 hour will provide a
medium smoke flavor.
Highly Recommended
Closed
TO COOK BY PRO BE
• Press and release control
ON / OFF
key.
6°F (3,3°C)
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
6 Hours
TIME REQUIRED IN
“HOLD”
SHELVES
3
PER
COMPARTMENT
3 to 4 roasts
ITEMS
PER SHELF
MAXIMUM
12 roasts
up to 100 lb (45 kg)
none
PAN
USAGE
FINAL INTERNAL TEMPERATURE:
165°F (73°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIM E
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
O V E R R I D E A L L O WA N C E :
767-SK/III, 1767-SK/III
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
MODEL
C Y C L E B E F O R E S E RV I N G .
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to set the
time to 20 minutes per pound for the first
roast (44 minutes per kilogram)
plus
add 30 minutes for each additional roast.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
24 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
73.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED FRESH HAMS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Por k F r esh Ham: 14 to 1 7 l b ( 6 t o 8 k g )
OVERNIGHT COOK & HOLD:
Op ti onal
TO C OOK BY PROBE
ON / OFF
key.
12°F (7°C)
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to148°F (64°C).
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle as
indicated above.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
2 Hours
TIME REQUIRED IN
“HOLD”
PER SHELF
MAXIMUM
CAPACITY
6 to 8 hams
up to 100 lb (45 k g )
none
PAN
USAGE
FINAL INTERNAL TEMPERATURE:
160°F (71°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIME
• Press the COOK key.
• Press the up and down arrows to
set the cooking temperature to
250°to 275°F (121°to 135°C).
OV E R R I D E A L L O WA N C E :
3 to 4 hams
ITEMS
CONOD CHI
TAIN P
ER
• Press and release control
2
PER
COMPARTMENT
NOTE : This product re q u i res 3 t o 4 s m o k e c ycles of 1
hour each w it h a f u l l w o o d c h ip c o n tainer for
each cycle. P re s s th e S M O K E R k e y and
reset the smo ke tim er t o o n e h o u r f o r
each cycle.
WO FILL
C lo sed
767-SK/III, 1767-SK/III
SHELVES
Se as o n as desired an d p l ac e h ams di re c t l y
on w i re shelves.
DOOR
VENTS:
MODEL
C Y C L E B E F O R E S E RV I N G .
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows
to set the cooking temperature
to 250°to 275°F (121°to 135°C).
• Press the TIME key.
• Press the up and down arrows to set the
time to 12 minutes per pound for the first
ham (26 minutes per kilogram)
plus,
add 30 minutes for each additional ham.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle
as indicated above.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
10 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
74.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED PORK RIBS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Spareribs or Pork Loin, Back Ribs ( BABY
1 - 1/2 down (38 k g o r l es s )
BACK RIBS ):
SHELVES
PER
Ribs can be cooked frozen or thawed. Season as desired.
Place ribs on sheet pans, slightly overlapping, or use rib rack
shelves for more even smoke penetration. If desired, barbecue
sauce can be included with initial seasoning to allow it to cook
into the ribs.
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
Optional
Closed
MODEL
TO COOK BY PRO BE
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
COMPARTMENT
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
767-SK/III, 1767-SK/III
2 rib rack shelves or
3 flat wire shelves
13 slabs per rib rack shelf
14 to 18 slabs per flat wire shelf
60 lb (27 kg)
18" x 26" x 1" with wire shelves
(GN 2/1 x 20mm NO SHELVES)
FINAL INTERNAL TEMPERATURE:
160° to 170°F (71° to 77°C) WELL DONE
AT END OF OVERRIDE PERIOD
TO COOK BY TIM E
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows —
O V E R R I D E A L L O WA N C E :
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set
the smoke time to one hour for medium
smoked flavor.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1-1/2 Hours
TIME REQUIRED IN
“HOLD”
C Y C L E B E F O R E S E RV I N G .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
12 Hours:
After completing the hold cycle, additional heated
barbecue sauce can be added prior to service.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
75.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED DUCK, WHOLE
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Duc k, Whole: 4 to 5 l b ( 2 k g )
MODEL
767-SK/III, 1767-SK/III
2
SHELVES
Se as o n as desired. R u b w i th o i l a n d p a p r i k a.
Pla c e d ucks directly on w ire s h e l v e s .
PER
COMPARTMENT
ITEMS
PER SHELF
6 ducks per shel f
12 ducks
60 lb (27 kg)
MAXIMUM
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
No t Rec o mmended
C lo sed
TO C OOK BY PROBE
• Press and release control
ON / OFF
key.
20°F (11°C)
• Press the PROBE key.
• Press the up and down arrows
to set the probe temperature to
165° to 170°F (74° to 77°C).
• Insert the product probe into a duck thigh.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 Hour
TIME REQUIRED IN
“HOLD”
USAGE
FINAL INTERNAL TEMPERATURE:
185° to 1 90°F (85° to 88°C )
AT END OF OVERRIDE PERIOD
TO COOK BY TIME
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 300°F (149°C).
OV E R R I D E A L L O WA N C E :
none
PAN
C Y C L E B E F O R E S E RV I N G .
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 300°F (149°C)
• Press the TIME key.
• Press the up and down arrows to set
the cooking time to 3 to 3-1/2 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
8 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
76.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED TURKEY
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Tur key Whole: 25 l b (11 k g )
Turkey must be f u l l y t h aw e d. S ea s o n a s desired.
R ub with oil, b u tte r, or marg ar i n e ( O P T I O N A L ).
MODEL
767-SK/III, 1767-SK/III
SHELVES
1
PER
COMPARTMENT
2 turke ys
ITEMS
PER SHELF
NOTE: When cooking and holding overnight or
holding for an extended period of time,
set the cook thermostat to 250°F (121°C).
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
Hi gh l y Recommended.
Closed
TO COOK BY PRO BE
• Press and release control
ON / OFF
key.
20°F (11°C)
• Press the PROBE key.
• Press the up and down arrows
to set the probe temperature to
165° to 170°F (74° to 77°C).
• Insert the product probe into a turkey thigh.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 to 2 Hours
TIME REQUIRED IN
“HOLD”
none
PAN
USAGE
FINAL INTERNAL TEMPERATURE:
185°F (85°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIM E
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
O V E R R I D E A L L O WA N C E :
2 turke ys
MAXIMUM
C Y C L E B E F O R E S E RV I N G .
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press the TIME key.
10 minutes per pound (22 minutes per kg)
for the first turkey,
plus
add 30 minutes for the second turkey.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
10 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
77.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED COD
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Ala ska n Str ip Cod *
From th e to p o f th e o v e n ,
pan s lide po si ti on 1, 4 , a n d 7.
none
ITEMS
PER SHELF
2 pans per shelf p os it ion
6 pans
MAXIMUM
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
No t Rec o mmended
C lo sed
PER
COMPARTMENT
CAPACITY
* H ad d o ck may be sub s tit u te d.
DOOR
VENTS:
767-SK/III, 1767-SK/III
SHELVES
Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets
side-by-side (tightly together) on pans.
PA N P L A C E M E N T :
MODEL
TO C OOK BY PROBE
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
OV E R R I D E A L L O WA N C E :
PAN
USAGE
12" x 20" x 2-1 / 2"
(GN 1/1: 530 x 325 x 65mm)
FINAL INTERNAL TEMPERATURE:
150°F (66°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIME
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to set the
cooking time to 1-1/2 to 2 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to one hour.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
“HOLD”
C Y C L E B E F O R E S E RV I N G .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
3 to 4 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
78.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED SALMON
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Salmon, Whole: 8 t o 1 0 l b ( 4 t o 5 kg)
Scale and wash fi s h th o ro u g h l y. I f d es ired, fish can be
p laced in a salt b r in e a n d re f ri g er a t e d for 2 to 3 hours.
P lace fish uprigh t o n s h e et pa n s .
DO NOT L AY F I S H O N I TS SIDE.
* NOTE: Fill wood chip container and set smoke
timer twice for a 2-hour, heavy smoke
flavor
TO COOK BY PRO BE
• Press and release control
ON / OFF
key.
35°F (19°C)
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 115°F (46°C).
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for mild* smoke flavor.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
1 to 2 Hours
TIME REQUIRED IN
“HOLD”
2
PER
COMPARTMENT
ITEMS
PER SHELF
PAN
USAGE
1 full-size s h eet pa n
3 full-size s h eet pa n s
6 whole sa lm o n
18 " x 26" x 1 "
(GN 2/1 x 20mm NO SHELVES )
FINAL INTERNAL TEMPERATURE:
150°F (66°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIM E
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
O V E R R I D E A L L O WA N C E :
SHELVES
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
Not Recommended
Closed
767-SK/III, 1767-SK/III
MAXIMUM
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
MODEL
C Y C L E B E F O R E S E RV I N G .
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press the TIME key.
• Press the up and down arrows to set the
cooking time to 2 to 2-1/2 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for mild* smoke flavor.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
10 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
79.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED SHRIMP
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Shr imp: 16 to 20 cou n t
MODEL
4
SHELVES
Shrimp may remain in the shell, or may be peeled and
deveined. Season as desired. Place in a single layer on pan.
PER
COMPARTMENT
ITEMS
PER SHELF
MAXIMUM
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
767-SK/III, 1767-SK/III
Not Recommended
Closed
TO C OOK BY PROBE
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
OV E R R I D E A L L O WA N C E :
PAN
USAGE
1 full-size sheet p an
4 full-size sheet p a n s
approximately 24 lb ( 11 kg )
18" x 2 6" x 1"
O N S H E LV E S
(GN 2/1 x 20mm
NO SHELVES )
FINAL INTERNAL TEMPERATURE:
150° to 160°F (66° to 71°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIME
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
• Set cook time for 45 minutes to 1 hour.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 45 minutes.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
none
TIME REQUIRED IN
“HOLD”
C Y C L E B E F O R E S E RV I N G .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
1 Hour
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
80.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
SMOKED BEANS
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Use a favorite b e a n rec i pe . M i x i n g re dients and divide
i n to six (6) full - s i ze p an s (G N 1 / 1 ). S t ir beans
th oroughly before th e s e co n d s m o k e c y cle.
MODEL
767-SK/III, 1767-SK/III
SHELVES
none
PER
COMPARTMENT
ITEMS
PER SHELF
MAXIMUM
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
OVERNIGHT COOK & HOLD:
DOOR
VENTS:
R ec ommended
Closed
TO COOK BY PRO BE
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
O V E R R I D E A L L O WA N C E :
PAN
USAGE
2 full-siz e pa n s
6 full-siz e pa n s
12" x 20" x 2- 1 / 2 "
(GN 1/1: 530 x 325 x 65mm)
FINAL INTERNAL TEMPERATURE:
170°F (77°C)
AT END OF OVERRIDE PERIOD
TO COOK BY TIM E
• Press and release control
ON / OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 225°F (107°C).
• Press the TIME key.
• Set the cooking time from 4 to 6 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key. Fill wood chip
container and set smoke timer twice for 1
hour each during the cooking cycle.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
4 Hours
TIME REQUIRED IN
“HOLD”
C Y C L E B E F O R E S E RV I N G .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MAXIMUM HOLDING TIME
12 Hours
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
81.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
COLD SMOKED SALMON
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Salmon Fillets, Fresh: 2-1/2 to 4 lb (1 to 2 kg) each
ITEMS
PER SHELF
9 fillets
CAPACITY
WO FILL
CONOD CHI
TAIN P
ER
n/a
Closed
TO S M OKE BY PROBE
• Press and release control
ON / OFF
PAN
USAGE
12" x 20" x 2-1 / 2"
(GN 1/1: 530 x 325 x 65mm)
FINAL INTERNAL TEMPERATURE:
NOT TO EXCEED 77° F (25°C)
AT END OF HOLDING PERIOD
TO SMOKE BY TIME
key.
DO NOT SET COOK KEY.
N/A
• Press and hold the SMOKER key for 5 seconds.
• Press the up and down arrows to set the
smoke time for 10 to 20 minutes.
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 77°F (25°C).
PRESS
MINIMUM HOLDING TIME REQUIRED
2 HO UR S
3 fillets/sides per s h el f
MAXIMUM
OVERNIGHT COOK & HOLD:
CLOSE THE OVEN DOOR .
3
PER
COMPARTMENT
FOLLOW I N ST RUC T ION
ON THE N E XT PAGE
OV E R R I D E A L L O WA N C E :
767-SK/III, 1767-SK/III
SHELVES
IN G R EDIENTS REQU I R ED :
Fres h s almon fillets o r s i d es
Se a S al t, Large Crys ta ls
Gr an u l ated Sugar
or
B row n Sugar (for be s t co l o r)
DOOR
VENTS:
MODEL
• Press and release control
ON / OFF
key.
DO NOT SET COOK KEY.
• Press and hold the SMOKER key for 5 seconds.
• Press the up and down arrows to set the
smoke time for 10 to 20 minutes.
DO NOT SET TIME KEY.
CLOSE THE OVEN DOOR .
PRESS
MAXIMUM HOLDING TIME
INTERNAL TEMPERATURE NOT TO EXCEED 77° F (25°C)
O V E N D E FA U LT T E M P E R AT U R E A D J U S T M E N T
• Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of
32°F (0°C) to prevent the oven from producing heat.
• To increase the default temperature ...
Press the HOLD KEY and press the up ▲ arrow to set a higher default temperature.
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY .
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L OW L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
82.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
COLD SMOKED SALMON
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
OVEN MUST BE AT ROOM
TEMPERATURE BEFORE BEGINNING
THE COLD SMOKE PROCEDURE.
SA U M ON FU M E
Fresh Salmon Fillets:
2-1/2 to 4 lb ( 1 to 2 kg) each
Soak wood chips in water according to directions
(5 to 10 minutes), fill wood chip container full and
insert in chip holder located at the back of the oven.
INGREDIENTS REQUIRED
Fresh Salmon Fillets or Sides
Sea Salt: Large Crystals
Granulated Sugar
or
Brown Sugar (for best color)
Fill pan with ice and locate pan in shelf position
number 7 (just above wood chip container).
Place prepared salmon fillets on a wire grid as
indicated on the diagram and insert wire grid on
oven shelf beginning with the top shelf position.
W O O D C H I P C O N TA I N E R :
DOOR VENTS:
FULL
CLOSED
SUPPLIES REQUIRED
Clear Plastic Wrap
1
2
3
4
5
Paper Toweling
6
7
Wire Mesh Grids
8
9
Tweezers
10
11
Ice: 3 to 4 lb (1 to 2 kg)
PREPARATION
Remove bones from fillets with a tweezers to
avoid rupturing tissue.
SALTING
50% Sea Salt or Kosher Salt
50% Granulated or Brown Sugar
To remove moisture from the raw salmon, blend
salt and sugar mixture thoroughly and pack
firmly around each fillet. Cover salt-filled pans
with clear plastic wrap and refrigerate for 24
hours. Following the 24 hour refrigeration
period, remove fillets from salt/sugar mixture
and rinse thoroughly under cold, running water.
Pat dry with paper toweling. Place fillets sideby-side on a sheet pan and return, uncovered, to
the refrigerator for a period of 6 hours for the
final drying period.
Insert product probe into the center of the middle
salmon fillet located in the top shelf position, or
central shelf position when smoking a full load. To
maintain proper color, the internal temperature of the
salmon must not exceed 77°F (25°C). For this reason,
it is important to begin the smoking process with the
oven at room temperature.
Make certain oven vents are closed. Close oven door
and set the SMOKE TIMER for 10 to 20 minutes
depending on taste preference. Smoke time operates
concurrently with oven time. The fillets must remain
in the oven for a total period of 2 hours. Do not open
the oven door during this 2 hour period.
Following the required oven time, remove the fillets,
cover with clear plastic wrap and refrigerate until
fully chilled.
83.
F O O D H O L D I N G & S A N I TAT I O N
FOOD HOLDING - FUNCTION & VALUE
GENERAL HOLDING GUIDELINES
In the previous sections, cooking procedures in
the Halo Heat Low Temperature Cooking and
Holding Oven have been emphasized. If practical
to the individual food service operation, these
ovens can also be used without the cooking
function to hold foods at proper serving
temperatures. Individual holding cabinets can also
be used to accomplish this function.
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
product must be based on the moisture content of
the product, product density, volume, and proper
serving temperatures. Safe holding temperatures
must also be correlated with palatability in
determining the length of holding time for a
specific product.
Food production in most food service facilities
is accomplished in a variety of different cooking
equipment. Food quality can be easily lost
between the time a product is removed from an
oven and the time of direct service. Regardless of
the method of preparation, proper handling of food
within this time period is of critical importance to
the food service operator. Halo Heat hot food
holding equipment is able to support any type of
food preparation by extending the longest possible
holding life for the widest variety of products.
For maximum efficiency, hot food holding
equipment should be selected on the basis of the
full range of functions this equipment can provide
to the individual operation. For example, dough
proofing, bulk food holding for buffet service or
other situations, and the transportation of hot foods
are some of the major functions of these cabinets for
multi-purpose utility. When properly planned,
Halo Heat holding equipment can be a time
management aid, support the food service operation
by extending preparation times outside of peak
preparation hours, and provide a quality product in
prolonged holding situations.
Consult an Alto-Shaam representative for
information on compatible holding equipment or
for recommendation on full systems tailored to
meet specific requirements.
CAUTION
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.
84.
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining
maximum natural product moisture preserves the
natural flavor of the product and provides a more
genuine taste. In addition to product moisture
retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the
cabinet without the necessity of a heat distribution
fan, thereby preventing further moisture loss due
to evaporation or dehydration.
In an enclosed holding environment, too much
moisture content is a condition which can be
relieved. A product achieving extremely high
temperatures in preparation must be allowed to
decrease in temperature before being placed in a
controlled holding atmosphere. If the product is
not allowed to decrease in temperature, excessive
condensation will form increasing the moisture
content on the outside of the product. To preserve
the safety and quality of freshly cooked foods
however, a maximum of 1 to 2 minutes must be the
only time period allowed for the initial heat to be
released from the product.
Most Halo Heat holding equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the
vents for crisp holding.
If the unit is equipped with a thermostat
indicating a range of between 1 and 10, use a metalstemmed, indicating thermometer to measure the
internal temperature of the product(s) being held.
Adjust the thermostat setting to achieve the best
overall setting based on internal product temperature.
F O O D H O L D I N G & S A N I TAT I O N
GENERAL HOLDING CABINET OPERATION
1. PREHEAT THE HOLDING CABINET
• 200°F (93°C) FOR 30 MINUTES
When the thermostat is turned clockwise to an “ON”
position, the red indicator light will illuminate and will
remain lit as long as the unit is calling for heat. Allow a
minimum of 30 minutes of preheating before loading the
holding cabinet with food. The red indicator light will
go “OUT” after approximately 30 minutes preheat time,
or when the air temperature inside the unit reaches the
temperature set by the operator. Verify the full
preheated temperature with the holding temperature
gauge located on the control panel of the cabinet.
2. LOAD THE CABINET WITH HOT FOOD ONLY.
The purpose of the holding cabinet is to maintain hot
food at proper serving temperature.
Only HOT food should be placed into the cabinet.
Before loading the cabinet with food, use a food
H O L D I N G T E M P E R AT U R E R A N G E
MEAT
FAHRENHEIT
CELSIUS
BEEF ROAST — Rare
130°F
54°C
BEEF ROAST — Med/Well Done
155°F
68°C
BEEF BRISKET
160° — 175°F
71° — 79°C
CORN BEEF
160° — 175°F
71° — 79°C
PASTRAMI
160° — 175°F
71° — 79°C
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
130°F
54°C
140° — 160°F
60° — 71°C
160°F
71°C
VEAL
160° — 175°F
71° — 79°C
HAM
160° — 175°F
71° — 79°C
PORK
160° — 175°F
71° — 79°C
LAMB
160° — 175°F
71° — 79°C
CHICKEN — Fried/Baked
160° — 175°F
71° — 79°C
DUCK
160° — 175°F
71° — 79°C
TURKEY
160° — 175°F
71° — 79°C
GENERAL
160° — 175°F
71° — 79°C
FISH — Baked/Fried
160° — 175°F
71° — 79°C
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
POULTRY
FISH/SEAFOOD
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
thermometer to make certain all products are at an
CASSEROLES
EGGS —Fried
150° — 160°F
66° — 71°C
(60° to 71°C). Any food product not within the proper
FROZEN ENTREES
160° — 175°F
71° — 79°C
HORS D'OEUVRES
160° — 180°F
71° — 82°C
PASTA
160° — 180°F
71° — 82°C
PIZZA
160° — 180°F
71° — 82°C
internal temperature range of 140° to 160°F
temperature range should be heated before loading into
the holding cabinet.
3. RESET THE THERMOSTAT TO 180°F (82°C).
Make certain the cabinet doors are securely closed, and
reset the thermostat to 180°F (82°C).
THIS WILL NOT NECESSARILY
DOUGH — Proofing
POTATOES
180°F
82°C
PLATED MEALS
140° — 165°F
60°— 74°C
SAUCES
140° — 200°F
60° — 93°C
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
71° — 79°C
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED
GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON
INTERNAL PRODUCT TEMPERATURES . ALWAYS FOLLOW LOCAL
HELATH ( HYGIENE ) REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS .
BE THE FINAL SETTING.
Proper temperature range for the products being held
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
with a food thermometer to assure maintenance of the
proper temperature range of 140° to 200°F (60° to 93°C).
85.
F O O D H O L D I N G & S A N I TAT I O N
SANITATION and HANDLING
Food flavor and aroma are usually so
closely related it is difficult, if not impossible,
to separate them. There is also an important,
inseparable relationship between cleanliness
and food flavor. Cleanliness, top operating
efficiency, and appearance of equipment
contribute considerably to savory, appetizing
foods. Good equipment that is kept clean,
works better and lasts longer.
Most food imparts its own particular aroma
and many foods also absorb existing odors.
Unfortunately, during this absorption, there is
no distinction between GOOD and BAD odors.
The majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity,
mustiness, stale or other OFF flavors are
usually the result of bacterial activity.
The easiest way to insure full, natural food
flavor is through comprehensive cleanliness.
This means good control of both visible soil
(dirt) and invisible soil (microorganisms).
Clean surfaces don’t smell. This is a basic and
important fact to assure good quality in food of
all kinds.
A thorough approach to sanitation will
provide essential cleanliness. It will assure
an attractive appearance of equipment, along
with maximum efficiency and utility. More
importantly, a good sanitation program
provides one of the key elements in the
prevention of food-borne illnesses.
A controlled holding environment for
prepared foods is just one of the important
factors involved in the prevention of foodborne illnesses. Temperature monitoring
and control during receiving, storage,
preparation and the service of foods are of
equal importance.
86.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose
and should be routinely used on all products
that require holding at a specific temperature.
H OT F O O D S
40° to 140°F
70° to 12 0°F
140° to 165°F
DA N G E R Z O N E
CRITICAL ZONE
SAFE ZONE
4° to 60°C
2 1° to 4 9 ° C
60° to 74° C
COLD FOODS
ABOVE 40°F DA N G E R Z O N E ABOVE 4 °C
40°F or BELOW
SAFE ZONE
4°C or BELOW
F RO Z E N F O O D S
ABOVE 32°F
0° to 32°F
0°F or BELOW
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
ABOVE 0°C
-18° to 0°C
-18°C or BELOW
A comprehensive sanitation program should
focus on the training of staff in basic sanitation
procedures. This includes personal hygiene,
proper handling of raw foods, cooking to a safe
internal product temperature, and the routine
monitoring of internal temperatures from
receiving through service. Personal cleanliness
is generally the most difficult field to control.
Rigid rules of personal hygiene and practice
must be instituted and maintained with
standards set at the highest levels.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. All these
factors are important to build quality service as
the foundation of customer satisfaction.
F O O D H O L D I N G & S A N I TAT I O N
FOOD SAFETY GUIDELINES
Safe food handling practices to prevent foodborne illness is of critical importance to the
health and safety of your customers. HACCP,
an acronym for Hazard Analysis (at) Critical
Control Points, is a quality control program of
operating procedures to assure food integrity,
quality, and safety. Taking steps necessary to
augment food safety practices are both cost
effective and relatively simple. While HACCP
guidelines go far beyond the scope of this
booklet, additional information is available by
contacting the USDA/FDA Food-borne Illness
Education Information Center.
A ll heated food m ust be m aintained at 140°F to
150°F (60°C to 65°C) after being heated . Food s
that have been heated followed by refrig erated
storag e must be reheated to a minim um of
165°F (74°C) to prevent bacteria g rowth.
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All stored food items must be covered and
placed in a cooler or freezer at a minimum
height of 6-inches (152mm) above the floor.
Employees serving food, preparing food,
or washing utensils must wear an effective
hair covering.
Employees must wash their hands before
serving or preparing food.
Soap and towels must be provided at the
hand-sink which must only be used for
washing hands.
No smoking or use of tobacco products is
allowed in the food preparation or service area.
All serving containers must be stored with
food contact surfaces covered or in the
down position.
All utensils must be washed in a threecompartment sink and dipped in a final
sanitation rinse. A pH test kit must be used
to check the rinse water.
Food preparation surfaces must not be used
for the storage of non-food items.
All cold food must be stored at or below
40°F (4°C).
Frozen foods must not be thawed at room
temperature or in water. Use the cooler for
thawing and thaw foods slowly.
SUMMARY
In the United States, the Food and Drug
Administration has a published Food Code as a
reference guide for the prevention of food-borne
illness in retail outlets such as restaurants,
institutions, and grocery stores. Provisions of
this Food Code are compatible with the concept
and terminology of Hazard Analysis (at) Critical
Control Points (HACCP) and contains expanded
provisions for food safety. The FDA
publication, along with local codes, should be
the final word with regard to all issues
regarding food safety and sanitation in the U.S.
For more information contact:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
PHONE: 1-888-SAFEFOOD
www.foodsafety.gov
87.
COOKING NOTES
Alto-Shaam has established a twenty-four hour emergency service call
center to offer immediate customer access to a local authorized
service agency outside of standard business hours. The emergency
s e r v i c e a c c e s s i s p rov i d e d ex cl u s i v e ly fo r
Alto-Shaam equipment and is available throughout the
United States through the use of Alto-Shaam's toll-free
number. Emergency service access is available seven
days a week including holidays.
88.
COOK/HOLD/SERVE SYSTEMS
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t ● P. O . B o x 4 5 0 ● M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 ● U . S . A .
PHONE: (262)251-3800 (800)558-8744 U. S . A ./ CANADA ● FAX: (262)251-7067 (800)329-8744 U. S . A . ● www.alto-shaam.com
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P R I C E : U. S . $ 1 5 . 0 0
#567 • 05/08