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Chicken: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) average weight
Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine (
OPTIONAL). Season as desired and
sprinkle with paprika.
SECTION 4 • POULTRY
37.
C HI CK EN , P I EC ES an d H A LV ES
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
185°F (85°C)
*When holding longer than 30 minutes, cover chickens with clear plastic wrap.
30 minutes
8 hours*
160°F
(71°C)
275° to 300°F
(135° to 149°C)
33none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
18 halves or 60 pieces
3 half-size sheet pans
36 halves or 120 pieces
3 full-size sheet pans
48 halves or 160 pieces
4 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
S
ET 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 : OP EN FU LL
Not Recommended
2-1/2 to 3 hours
Full Load
COOKING GUIDELINES