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Corned Beef: 9 to 12 lb (4 to 5 kg)
Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
C O R N E D B E E F
6 or More Hours
24 Hours
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 250°F (121°C).
• Press the TIME key.
• 20 minutes per pound for the first corned beef
(44 minutes per kilogram)
plus
add 30 minutes for each additional corned beef.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
DOOR VENTS : One-Half O pen
OVERNIGHT COOK & HOLD: MUST
do an overnight
cook and hold.
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
175°F (79°C)
OVERRIDE ALLOWANCE:
22233
1 2 roasts 3 to 4 roasts 2 to 3 roasts 2 to 3 roasts
2 roasts 4 roasts 6 to 8 roasts 6 to 9 roasts 6 to 9 roasts
up to 24 lb (11 kg) up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
none none none none none
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).
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.
26.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
MUST
DO OVERNIGHT ONE-HALF OPEN 175°F (79°C)
AFTER OVERRIDE:
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED.
PRESS
OR
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED
.
PRESS
OR