Filter
Top Products
C O N V E N I E N C E P R O D U C T S
— P r e c o o k e d C h i c k e n P i e c e s
CONVENIENCE PRODUCTS
63.
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.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
P
recooked breaded chicken pieces
Convection
325° to 350°F (163° to 177°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
Wire pan grids or icing racks (O
PTIONAL
)
Vegetable release spray
Spray pans with vegetable release
spray. Evenly arrange chicken on pans
and load pans in preheated oven.
AS AN OPTION
Insert wire pan grids into pans to elevate
the product from the pan surface.
Spray the pan grids with vegetable
release spray. Evenly arrange product
on the top of the pan grids.
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
For best results, cook only from the
frozen state and load every other shelf
rack position.
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
PREHEAT 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
PRESS
START
PRESS
START
O R
S T O P T H E C O O K I N G F U N C T I O N A T 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 .
3 half-size sheet pans
(3 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
5 half-size sheet pans
(5 GN 1/1)
5 full-size sheet pans
(10 GN 1/1) or (5 GN 2/1)
6 full-size sheet pans
(12 GN 1/1) or (6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
10 full-size sheet pans
(20 GN 1/1) or (10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
145° to 150°F
(63° to 66°C)
10° to 15°F
(6° to 8°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
IF FROZEN
30 to 35 minutes
IF REFRIGERATED
20 to 25 minutes
165°F (74°C)
165°F (74°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS