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MISCELLANEOUS
104.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
STEAM: Full Speed
Low Temperature Steam: Full Speed
Eggs, raw
Steam
Low Temperature Steam
Steam: 212°F (100°C)
Low Temperature Steam: 170°F (77°C)
Non-stick egg poaching pans
—12 eggs per pan
Vegetable release spray
Coat interior of each pan cup with
vegetable release spray.
Break one egg in each cup.
Load pans in preheated oven.
Egg Poaching Pans: 20" x 12" — 12 cup
(530mm x 325mm)
Hold poached eggs in a preheated
cabinet at 140°F (60°C). Following
these suggested cooking and holding
procedures will result in a holding time
of approximately 15 to 20 minutes with
eggs in excellent condition.
E G G S
— P o a c h e 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
72 eggs
6 egg poaching pans
168 eggs
14 egg poaching pans
120 eggs
10 egg poaching pans
240 eggs
20 egg poaching pans
288 eggs
24 egg poaching pans
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
480 eggs
40 egg poaching pans
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
P
REPARATION
➤
➤
➤
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
o
r
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
STEAM
3 to 4 minutes
LOW
TEMPERATURE
STEAM
5 minutes
150°F (66°C)
150°F (66°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
PRESS
START
PRESS
START