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27.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
PANS
Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (minimum)
Ground Beef, frozen: 5 oz (142 grams) per patty (
MINIMUM)
Place hamburger patties side-by-side directly on sheet pans.
ADDITIONAL INFORMATION: Cooking time depends on the desired degree of doneness. Check internal product temperature before
removing the product from the oven. Always follow local health (hygiene) regulations for all internal temperature requirements.
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
H A M B U R G E R S
none
4 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° to 275°F (121° to 135°C).
• Press the TIME key.
•
*
Fresh, not frozen: Approximately 1 hour.
Frozen: 2-3 hours.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
DOOR VENTS : One-Half O pen
OVERNIGHT COOK & HOLD: Not Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
165°F (74°C)
*
OVERRIDE ALLOWANCE:
355none 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 5 half-size sheet pans 5 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"
(GN 1/1 x 20mm deep) (GN 1/1 x 20mm deep) (GN 2/1 x 20mm deep) (GN 1/1 x 20mm deep) (GN 1/1 x 20mm deep)
(N
O SHELVES REQUIRED
)(N
O SHELVES REQUIRED
)(N
O SHELVES REQUIRED
)(O
N WIRE SHELVES
)(O
N 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 150°F (66°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.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
Not Recommended ONE-HALF OPEN 165°F (74°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