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CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
27.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
PANS
Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (minimum)
Ground Beef, frozen: 5 oz (142 grams) per patty (
MINIMUM)
Place hamburger patties side-by-side directly on sheet pans.
ADDITIONAL INFORMATION: Cooking time depends on the desired degree of doneness. Check internal product temperature before
removing the product from the oven. Always follow local health (hygiene) regulations for all internal temperature requirements.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
H A M B U R G E R S
none
4 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the TIME key.
•
*
Fresh, not frozen: Approximately 1 hour.
Frozen: 2-3 hours.
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
DOOR VENTS : One-Half Open
OVERNIGHT COOK & HOLD: Not Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
165°F (74°C)
*
OVERRIDE ALLOWANCE:
355none none
1 half-size sheet pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans 5 half-size sheet pans 5 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1"
ON SHELVES 18" x 26" x 1" ON SHELVES 18" x 26" x 1" 18" x 26" x 1"
(GN 1/1 x 20mm deep) (GN 1/1 x 20mm deep) (GN 2/1 x 20mm deep) (GN 1/1 x 20mm deep) (GN 1/1 x 20mm deep)
(N
O SHELVES REQUIRED
)(N
O SHELVES REQUIRED
)(N
O SHELVES REQUIRED
)(O
N WIRE SHELVES
)(O
N WIRE SHELVES
)
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
PRESS PRESS
THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
DUE TO VARIATIONS IN PRODUCT QUALITY, WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
TO C OOK BY PROBE TO C OOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
Not Recommended ONE-HALF OPEN 165°F (74°C
AFTER OVERRIDE: