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NUMBER
OF SHELVES
ITEMS
PER SHELF
A
PPROXIMATE
MAXIMUM
CAPACITY
PANS
Duck, Whole: 4 to 5 lb (2 kg)
Season as desired. Rub with oil and paprika and place directly on wire shelves.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
D U C K , W H O L E
1 Hour
8 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 300°F (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 300°F (149°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe in duck thigh.
PRODUCT SPE CIFICATIONS and PRE PARATION
MINIMUM HOL DING TIM E REQUIR ED MAXIMUM HOL DING TIM E
DOOR VENTS: Open Ful l
OVERNIGHT COOK & HOLD: Not Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
185° to 190°F (85° to 88°C)
OVERRIDE AL LOWANCE: 20°F (11° 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.
12233
3 Ducks 3 Ducks 6 Ducks 4 Ducks 4 Ducks
3 Ducks 6 Ducks 12 Ducks 12 Ducks 12 Ducks
none none none none none
AS-250 500 S
ERIES
750 S
ERIES
1000 S
ERIES
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.
48.
TO COO K BY PROB E TO COOK B Y TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VEN TS: FINAL INTERNAL TEMPERATURE
Not Recommended Open Full 185° to 190F (85° to 88°C)
AFTER OVERRIDE: