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NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
P
ANS
PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment. Place containers directly on wire shelves according to the
diagram shown.
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 R O Z E N C O N V E N I E N C E E N T R É E PAN S
1 Hour
16 to 18 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
The probe cannot be inserted
into a frozen product.
• 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.
• See pan placement diagrams and
timer setting shown on next page.
PRODUCT SPE CIFICATIONS and PRE PARATION
MINIMUM HOL DING TIM E REQUIR ED MAXIMUM HOL DING TIM E
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.
—
—3 5 5
——4 foil half-size pans 2 foil half size pans 2 foil half-size pans
——12 foil half-size pans 10 foil half-size pans 10 foil half-size pans
4-1/4 qts: 4-1/4 qts: 4-1/4 qts:
——10" x 12" x 2-1/2" 10" x 12" x 2-1/2" 10" x 12" x 2-1/2"
(
GN/1/2: 3,75 ltr: (GN/1/2: 3,75 ltr: (GN/1/2: 3,75 ltr:
2
65 x 325x 65mm) 265 x 325 x 65mm) 265 x 325 x 65mm)
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 HEAL TH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
62.
TO COO K BY PROBE TO C OOK BY TIM E
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VEN TS: FINAL INTERNAL TEMPERATURE
Optional Closed 140°F (60°C)
AFTER OVERRIDE: