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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
.
37.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
PANS
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place directly on wire shelves.
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 , F R E S H
2 Hours
10 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°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° to 275°F (121° to 135°C).
• Press the TIME key.
• 12 minutes per pound for the first ham
(26 minutes per kilogram)
plus add 30 minutes for each additional roast.
• 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 PROBE key.
• Press the up and down arrows to set the probe
temperature to 148°F (64°C).
• Insert the product probe.
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
DOOR VENTS : One-Half Open
OVERNIGHT COOK & HOLD: Optional
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
160°F (71°C)
OVERRIDE ALLOWANCE: 12°F (7 °C)
12233
1 Ham 2 Hams 2 to 4 Hams 2 to 3 Hams 2 to 3 Hams
1 Ham 4 Hams 4 to 8 Hams 6 to 9 Hams 6 to 9 Hams
up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
none none none none none
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.
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
Optional One-Half Open 160°F (71°C)
AFTER OVERRIDE: