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UMBER
O
F SHELVES
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TEMS
P
ER SHELF
APPROXIMATE
MAXIMUM
C
APACITY
PANS
Spareribs: 1-1/ 2 down (38 kg or less)
Pork Loin, Back Ribs (baby back ribs): 1-1/ 2 down (38 kg or less)
Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping, and cover
with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
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
P O R K R I B S
1-1/2 Hours
12 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°F (121°C).
• Press the TIME key.
• THAWED RIBS: 2-1/2 to 3-1/2 hours.
• FROZEN RIBS: 3-1/2 to 4-1/2 hours.
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:
WELL DONE: 160° to 170°F (71° to 77°C)
OVERRIDE ALLOWANCE:
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
.
334none 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 3 half-size sheet pans
APPROXIMATELY APPROXIMATELY 4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
20 lb (9 kg) 20 lb (9 kg)
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 x 20mm) (GN 1/1 x 20mm)
(
NO SHELVES REQUIRED (NO SHELVES REQUIRED)
(
NO SHELVES REQUIRED)
(
ON WIRE SHELVES)
(
ON 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.
40.
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
WELL DONE: 160°F (71°C)
AFTER OVERRIDE: