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31.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
PANS
Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg)
Beef Round, Bottom (Gooseneck), Untrimmed: 14 to 23 lb (6 to 10 kg)
S
eason as desired. Place roasts directly on wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
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
B E E F R O U N D
14 lb (6 kg) ROASTS: 4 to 6 Hours
15 to 23 lb (7 to 10 kg) ROASTS: 8 to 10 Hours
14 lb (6 kg) ROASTS: 12 Hours
15 to 23 lb (7 to 10 kg) ROASTS: 24 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press and release control
ON/OFF key.
• 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.
• 14 lb (6 kg) ROASTS: 10 minutes per pound for
the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
• 15 to 23 lb (7 to 10 kg) ROASTS: 10 minutes per
pound for the first roast (22 minutes per kilogram)
plus add 30 minutes for each additional roast.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 100°F (38°C).
• Insert the product probe.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
DOOR VENTS : One-Half O pen
OVERNIGHT COOK & HOLD: Small Roasts - Optional
HIGHLY RECOMMENDED FOR LARGER CUTS.
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
R
ARE
: 130°F (54°C)
OVERRIDE ALLOWANCE: 30°F (17 °C)
1 1 or 2 233
1: 23 lb (10 kg) Roast 2: 23 lb (10 kg) Roasts 2: 23 lb (10 kg) Roasts
1 Roast 2: 14 lb (6 kg) Roasts 3 roasts 3: 14 lb (6 kg) Roasts 3: 14 lb (6 kg) Roasts
1 Roast 2 Large Roasts 6 Roasts 6 Large Roasts 6 Large Roasts
or 4 Small Roasts or 9 Small Roasts or 9 Small Roasts
up to 23 lb (10 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 140°F (60°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
One-Half Open
RARE: 130°F (54°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
Small Cuts: Optional
Large Cuts: Highly
Recommended