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Rock Cornish Game 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.
SECTION 4 • POULTRY
40.
C O R N I S H H E N 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
175°F (79°C)
1 hour
4 to 6 hours
160°F
(71°C)
275°F
(135°C)
23none
1 half-size sheet pan
9 cornish hens per pan
1 full-size sheet pan
18 cornish hens per pan
1 full-size sheet pan
18 cornish hens per pan
2 half-size sheet pans
18 cornish hens
3 full-size sheet pans
54 cornish hens
4 full-size sheet pans
72 cornish hens
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 IN G 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
3 to 3-1/2 hours
Full Load
COOKING GUIDELINES