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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
.
53.
N
UMBER
O
F SHELVES
I
TEMS
PER SHELF
APPROXIMATE
MAXIMUM
C
APACITY
PANS
Salmon Steaks: 6 to 8 oz (170 to 227 grams), 1" (25mm) thick
Spray or coat sheet pans with oil, butter or margarine. Place steaks 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
S A L M O N S T E A K S
1 Hour
3 to 4 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 275°F (135°C).
• Press the TIME key.
• Set the timer for 1-1/2 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 115°F (46°C).
• Insert the product probe.
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: 40°F (22° C)
344none none
7 to 8 steaks per pan 7 to 8 steaks per pan 15 steaks per pan 15 steaks per pan 15 steaks per pan
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
21 to 24 salmon steaks 28 to 32 salmon steaks 60 salmon steaks 75 salmon steaks 75 salmon steaks
1 half-size sheet pan 4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans 5 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: 530 x 650x 20mm) (GN 1/1: 530 x 650 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 COO K BY PROBE TO C OOK BY TIM E
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
S
ERIES
P
ER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VEN TS: FINAL INTERNAL TEMPERATURE
Not Recommended One-Half Open 155°F (68°C)
AFTER OVERRIDE: