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MEAT AND POULTRY
98.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
Half Speed
T
urkey breast, boneless:
Fresh (raw) or precooked
8 lb (4 kg) each
Combination
275°F (135°C)
S
tainless steel or aluminum sheet pans
Wire pan grids (optional)
V
egetable release spray (optional)
Seasoning
Each breast should be relatively
uniform in size to assure even
heating from item to item.
Place turkey breasts in pans and
season as desired.
Load pans in a preheated oven.
NOTE: When using CORE-TEMP
mode, insert the probe so
that the tip of the probe is
centered in the breast.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
GN 1/1: 530mm x 325mm x 20mm
GN 2/1: 530mm x 650mm x 20mm
A more tender product with higher
moisture content and less shrinkage will
be achieved if this product is cooked
overnight in an Alto-Shaam low
temperature cook and hold oven.
T U R K E Y B R E A S T
— F
r es h or Pr e c oo k ed , B o ne l es s
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 breasts
3 half-size sheet pans
(2 GN 1/1)
12 breasts
3 full-size sheet pans
(3 GN 2/1)
10 breasts
5 half-size sheet pans
(3 GN 1/1)
20 breasts
5 full-size sheet pans
(3 GN 2/1)
24 breasts
6 full-size sheet pans
(4 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
40 breasts
10 full-size sheet pans
(5 GN 2/1)
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 COOK TIME
FINAL INTERNAL
TEMPERATURE
TO BE CALCULATED
ON A SINGLE BREAST
FROM RAW
15 minutes per lb
(33 minutes per kg)
165°F (74°C)
PRECOOKED
10 to 12 min per lb
(22 to 26 min per kg)
150°F (66°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
150° to 160°F
(66° to 71°C)
5° to 15°F
(3° to 8°C)
HOT FOOD HOLDING
INTERNAL TEMPERATURE WILL
INCREASE
20° TO 30°F (11° TO
17°C) WHEN IMMEDIATELY PLACED
IN A HOT FOOD HOLDING
ENVIRONMENT AT
140°F (60°C).
ADJUST CUT-OFF
TEMPERATURE
ACCORDINGLY
.
PRESS
START
PRESS
START