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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
.
45.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
PANS
Chicken: 2-1/ 2 lb to 2-3/ 4 lb (1,1 kg to 1,2 kg) average weight
Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine (
OPTIONAL). Season as desired and
s
prinkle with paprika.
When holding longer than 30 minutes, cover chicken with clear plastic wrap.
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
C H I C K E N , P I E C E S a n d H A LV E S
30 Minutes
8 Hours
When holding longer than 30 minutes,
cover chicken with clear plastic wrap.
• 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 275° to 300°F (135° to 149°C).
• Press the TIME key.
• Set cooking timer for 2-1/2 to 3 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275° to 300°F (135° to 149°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 170° to 175°F (77° to 79°C).
• Insert the product probe in chicken thigh.
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
DOOR VENTS : Open Full
OVERNIGHT COOK & HOLD: Not Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
185°F (85°C)
OVERRIDE ALLOWANCE: 12°F (7 °C)
233none 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
12 halves 18 halves or 60 pieces 36 halves or 120 pieces 48 halves or 160 pieces 48 halves or 160 pieces
2 half-size sheet pans 3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans 4 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: 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.
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 OPEN FULL 185°F (85°C)
AFTER OVERRIDE: