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VEGETABLES
113.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
Full Speed
Potatoes:
Red or salad variety (
S
MALL
)
Steam
212°F (100°C)
Stainless steel full-size
per forated pans
Potatoes may be peeled, partially
peeled, cut, sliced, or the skin may
remain intact.
Place potatoes in pans.
Load pans in preheated oven.
Full-size perforated pans:
20" x 12" x 2-1/2"
GN 1/1: 530mm x 325mm x 65mm
If seasoning is desired, season potatoes
after steaming.
This procedure is based on the use of
perforated pans which reduces the time
necessary to steam the product. The
use of non-perforated pans will require
an increase in steaming time.
P O TAT O E S
— R e d o r S a l a d
P
REHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
Press and Set CORE TEMP
6 full-size pans
(6 GN 1/1)
14 full-size pans
(14 GN 1/1)
10 full-size pans
(10 GN 1/1)
20 full-size pans
(20 GN 1/1)
24 full-size pans
(24 GN 1/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
40 full-size pans
(40 GN 1/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
TIMER
CORE
TEMP
SEL ECT COOK ING TIME
SELECT INTERNAL CORE TEMPERATURE
S T O P T H E C O O K I N G F U N C T I O N AT A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y.
Time and temperature settings are suggested guidelines only. Due to
variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures
shown. All cooking should be based on internal product temperatures.
O R
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
30 to 35 minutes 190°F (88°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
PRESS
START
PRESS
START