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D U C K
— W h o l e
MEAT AND POULTRY
82.
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
D
uck, whole:
4 lb (2 kg) each
Combination
350°F (177°C)
CORE
TEMP
Stainless steel or
aluminum full-size pans
Wire pan grids (optional)
Vegetable release spray (optional)
Seasoning
Insert pan grids in pans and spray with
vegetable release spray if desired.
Arrange ducks on pans or pan grids
and season as desired.
Fold wings and tuck under back of bird.
Load pans in preheated oven.
Full-Size Pans: 20" x 12" x 2-1/2"
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
FOLLOW DIRECTIONS ON PREVIOUS
PAGE TO REHEAT.
THE USE OF SHEET PANS requires
a drip pan at the bottom of the
oven to accommodate the quantity of
rendered fat. A drip pan will prevent
grease from going directly down the
oven drain.
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 ducks per pan: 6 ducks
2 full-size pans
(2 GN 1/1)
9 ducks per pan: 18 ducks
3 full-size sheet pans
(3 GN 2/1)
3 ducks per pan: 9 ducks
3 full-size pans
(3 GN 1/1)
9 ducks per pan: 54 ducks
6 full-size sheet pans
(6 GN 2/1)
9 ducks per pan: 72 ducks
8 full-size sheet pans
(8 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
9 ducks per pan: 90 ducks
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
P
REPARATION
➤
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
180° to 190°F
(82° to 88°C)
10°F
(5° to 6°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
60 to 90 minutes 190° to 200°F
(88° to 93°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS