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NUMBER
OF SHELVES
ITEMS
PER SHELF
A
PPROXIMATE
MAXIMUM
CAPACITY
PANS
Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)
Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Season as desired.
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
F I S H , B A K E D
none
3 to 4 Hours
Holding time will vary greatly depending on the
type of fish and the initial product moisture content.
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 275°F (135°C).
• Press the TIME key.
• Press the up and down arrows to set the time
to 1-1/2 to 2-1/2 hours.
PRODUCT SPE CIFICATIONS and PRE PARATION
MINIMUM HOL DING TIM E REQUIR ED MAXIMUM HOL DING TIM E
DOOR VENTS: One-Ha lf Open
OVERNIGHT COOK & HOLD: Not Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
150°F (66°C)
OVERRIDE AL LOWANCE:
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.
34 6none 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 4 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 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: 20mm deep) (GN 1/1 x 20mm) (GN 2/1 x 20mm) (GN 1/1 x 20mm) (GN 1/1 x 20mm)
(N
O SHELVES REQUIRED
)(N
O SHELVES REQUIRED
)(N
O SHELVES REQUIRED
)(O
N WIRE SHELVES
)(O
N WIRE SHELVES
)
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.
52.
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 One-Half Open 160°F (71°C)
AFTER OVERRIDE: