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C H I C K E N
— P i e c e s a n d H a l v e s
MEAT AND POULTRY
78.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
Chicken pieces:
Fryer, 8 piece cut
Combination
350°F (177°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
Vegetable release spray
S
easoning
Season, bread, or marinate
chicken as desired.
Spray pans with vegetable release spray
or use non-stick coated sheet pans.
Arrange chicken meat side up.
Chicken pieces or halves should
not touch.
Load pans in preheated oven.
For best results, use every other
pan shelf position.
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, use every other
pan shelf position only.
When checking internal product
temperature, take temperature reading
in the densest part of the chicken thigh.
SEL ECT CO OKING TI ME
SELECT INTERNAL CORE TEMPERATURE
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
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 .
72 pieces, 24 pieces per pan
3 half-size sheet pans
(3 GN 1/1)
192 pieces, 48 pieces per pan
4 full-size sheet pans
(4 GN 2/1)
120 pieces, 24 pieces per pan
5 half-size sheet pans
(5 GN 1/1)
240 pieces, 48 pieces per pan
5 full-size sheet pans
(5 GN 2/1)
288 pieces, 48 pieces per pan
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
480 pieces, 48 pieces per pan
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
P
RODUCT
➤
M
ATERIALS
➤
➤
➤
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
THAWED PIECES
15 to 17 minutes)
FROZEN PIECES
30 to 35 minutes
THAWED HALVES
20 to 25 minutes
FROZEN HALVES
40 to 45 minutes
185°F (85°C)
185°F (85°C)
185°F (85°C)
185°F (85°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS