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UMBER
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F SHELVES
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TEMS
P
ER SHELF
APPROXIMATE
MAXIMUM
C
APACITY
PANS
Rack, Roast Ready, Single, Frenched: 7-bone
Season as desired. Place racks on sheet pans with icing racks inserted in pans.
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
L A M B R A C K S ( F R E N CH E D )
1 Hour
4 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press and release control
ON/OFF key.
• Press and release control
ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to set the timer to
1-1/2 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C) for rare.
• Insert the product probe.
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
Not Recommended One-Half Open 135° (57°C)
OVERRIDE ALLOWANCE: 45° to 50°F (25° to 28°C)
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
.
244none 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
2 half-size sheet pans 4 half-size sheet pans 4 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1"
O
N SHELVES
18" x 26" x 1" O
N SHELVES
18" x 26" x 1" 18" x 26" x 1"
(
GN 1/1: 530x 325x 20mm) (GN 1/1: 530 x325 x20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1:530 x325 x20mm)
(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 160°F (71°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.
36.
TO C OOK BY PROBE TO C OOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
AFTER OVERRIDE: