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FISH AND SEAFOOD
71.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
T
rout, whole or fillets:
9 to 11 oz (255 to 312 gm) each
Combination
300°F (150°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
Vegetable release spray
Seasoning
Spray pans with vegetable release spray.
Place trout on pans and season
as desired.
Load pans in preheated oven.
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
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
T R O U T
— F r e s h
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 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 .
33 lb (15 kg)
6 half-size sheet pans
(6 GN 1/1)
77 lb (35 kg)
7 full-size sheet pans
(7 GN 2/1)
55 lb (25 kg)
10 half-size sheet pans
(10 GN 1/1)
110 lb (50 kg)
10 full-size sheet pans
(10 GN 2/1)
132 lb (60 kg)
12 full-size sheet pans
(12 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
220 lb (100 kg)
20 full-size sheet pans
(20 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
➤
➤
PRODUCT
PREPARATION
➤
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.
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
8 minutes 150°F (66°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS