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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.
SECTION 4 • PROCESSED MEATS
35.
P R O C E S S E D M E AT S
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
170°F (77°C)
For precooked sausage, follow the same time and temperature settings as fresh sausage. Cooking time for a precooked
sausage will vary, particularly for less than full loads. When heating a full load of precooked sausage, check the internal
product temperature after approximately one (1) hour of cooking time.
none
6 hours
160°F
(71°C)
250°F
(121°C)
45none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
4 half-size sheet pans 5 full-size sheet pans 8 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 NI M U M H O L D I NG T I ME R E Q UI R E D M AX I M U M H O L DI N G T IM E
ADDITIONAL INFORMATION • NOTES
F I NA L I N TE R N A L P R O DU C T T EM 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 OR V E N TS : OPEN FU LL
Not Recommended
1-1/2 to 2 hours
Full Load
COOKING GUIDELINES