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Turkey, Whole: 25 lb (11 kg)
Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine (
OPTIONAL), and sprinkle with
paprika. Place directly on wire shelves.
SECTION 4 • POULTRY
42.
T U R K E Y
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)
1 to 2 hours
10 hours
160°F
(71°C)
250°F
(121°C)
112
1 turkey 2 turkeys 2 turkeys
1 turkey 2 turkeys 4 turkeys
none none none
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
Highly Recommended
10 minutes per pound for the first turkey (22 minutes per kilogram)
plus
add 30 minutes for each additional turkey.
COOKING GUIDELINES