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Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)
Season as desired and place 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
P O R K S H O U L D E R
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 TIME key.
• Press the up and down arrows to set 15 minutes
per pound for the first roast
(33 minutes per kilogram)
plus, add 30 minutes for each additional roast.
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
DOOR VENTS : One-Half Open
OVERNIGHT COOK & HOLD: Highly Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
165° to 170°F (74° 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
.
12none 33
2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan
1 pan 2 pans 2 pans 2 pans 2 pans
4 roasts 10 roasts 12 roasts 12 roasts
2 roasts up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
12" x 20" x 2-1/2" 12" x 20" x 2-1/2" 12" x 20" x 2-1/2" 12" x 20" x 2-1/2" 12" x 20" x 2-1/2"
(GN 1/1 x 65mm) (GN 1/1 x 65mm) (GN 1/1 x 65mm) (GN 1/1 x 65mm) (GN 1/1 x 65mm)
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.
42.
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
Highly Recommended One-Half Open 165° to 170°F (74° to 77°C)
AFTER OVERRIDE: