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Pork Loin Chops: . . . . . . 3 to 8 oz (85 to 227 grams) approximate weight range
Pork Loin Rib Chops with Pocket (
STUFFED): . . . 5 to 8 oz (142 to 227 grams) approximate weight range
Thickness: . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1" to 1-1/2" (25 to 38 mm)
Season as desired. Place chops side-by-side on sheet pans.
SECTION 4 • PORK
31.
P OR K C HO PS
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
MODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
160° to 170°F (71° to 77°C)
1-1/2 hours
6 to 8 hours
160°F
(71°C)
250°F
(121°C)
44none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
4 half-size sheet pans 4 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 26" x 1"
(GN
2
/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(ON WIRE SHELVES)
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
PRODUCT SPECIFICATIONS and PREPARATION
SET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I N I M U M H O L DI N G TI M E RE Q U I R ED M A X I M U M H O L DI N G TI M E
ADDITIONAL INFORMATION • NOTES
F I N A L IN T E R N A L PR O D U C T T E M P E R AT U R E
OVERNIGHT COOK & HOLD
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
PREHEAT THE OVEN
D O O R VE N T S : ON E- HA LF OP EN
Not Recommended
3-1/2 hours
Full Load
COOKING GUIDELINES