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pareribs or Pork Loin, Back Ribs (
BABY BACK RIBS)
:
1-1/2 down (38 kg or less)
Ribs can be cooked frozen or thawed. Season as desired.
Place ribs on sheet pans, slightly overlapping, or use rib rack
shelves for more even smoke penetration. If desired, barbecue
sauce can be included with initial seasoning to allow it to cook
into the ribs.
1-1/2 Hours
12 Hours:
After completing the hold cycle, additional heated
barbecue sauce can be added prior to service.
• Press and release control ON/OFF key.
• Press the TIME key.
• Press the up and down arrows —
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set
the smoke time to one hour for medium
smoked flavor.
PROD UCT S PECI FICAT IONS a nd PR EPARATI ON
MIN IMU M HOLD ING TIM E REQU IRED MAX IMU M HOLD ING TIM E
D OO R
V EN T S:
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
OVE RR I DE A L LOWAN CE :
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III, 1767-SK/III
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
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 COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
160° to 170°F (71° to 77°C) W
ELL DONE
Optional
Closed
SHELVES
PER
COMPARTMENT
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
PRESS
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
PRESS
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
75.
S M O K E D P O R K R I B S
2 rib rack shelves or
3 flat wire shelves
13 slabs per rib rack shelf
1
4 to 18 slabs per flat wire shelf
60 lb (27 kg)
18" x 26" x 1" with wire shelves
(GN 2/1 x 20mm
NO SHELVES)
F
I
L
L
W
O
O
D
CHI
P
CO
NT
AI
NE
R
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.