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NUMBER
OF SHELVES
ITEMS
PER SHELF
A
PPROXIMATE
MAXIMUM
CAPACITY
PANS
For use with dough in the form of loaves or rolls as required. Capacities shown are provided as a general guideline only
and will depend on the size and shape of the selected items to be proofed. Additional wire shelves may be required for
maximum capacities shown below.
OPTION:
For added humidity, add approximately 2 cups (0,24 liter) of water in the drip pan located at the bottom of the oven.
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 O U G H P R O O F I N G
N/A
N/A
PRODUCT PROBE CANNOT BE
USED FOR DOUGH PROOFING.
• Press and release control ON/OFF key.
• Do not press the COOK key.
• Press the TIME key.
• Press the up and down arrows to set the time
based on size and quantity of dough, generally,
45 to 90 mintues.
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.
366none 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 6 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"
ON SHELVES
(GN 1/1: 530x 325x 20mm) (GN 2/1: 530 x 650 x20mm) (GN 1/1: 530 x325 x20mm) (GN 1/1: 530 x325 x20mm)
(
GN 1/1: 530x 325x 20mm) (
NO SHELVES REQUIRED)
(
NO SHELVES REQUIRED)
(
ON WIRE SHELVES)
(
ON 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 90° TO 100°F (32° to 38°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.
68.
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
N/A CLOSED N/A
AFTER OVERRIDE: