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OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
Optional One-Half Open
SEE BELOW
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
NUMBER
OF SHELVES
ITEMS
P
ER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
P
ANS
Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
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
L A M B , L E G
2 Hours
10 Hours
• Press the HOLD key.
• Press the up and down
arrows to set the
holding temperature…
• 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.
• To cook to
MEDIUM: 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
ADJUST TIME FOR OTHER INTERNAL
TEMPERATURE REQUIREMENTS
.
• 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 according to the chart shown below.
• Insert the product probe.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
OVERRIDE ALLOWANCE: 25°F (14 °C)
12233
1 Roast 2 Roasts 6 Roasts 4 Roasts 4 Roasts
1 Roast 4 Roasts 12 Roasts 12 Roasts 12 Roasts
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…
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.
35.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
HOLDINGTEMPERATURES
R
ARE
: 140°F (60°C)
M
EDIUM RARE
: 145°F (63°C)
MEDIUM: 150°F (66°C)
MEDIUM WELL: 160°F (71°C)
W
ELL
: 160°F (71°C)
PROBE TEMPERATURE SETTINGS
RARE: 105°F (41°C)
MEDIUM RARE: 110°F (43°C)
MEDIUM: 115°F (46°C)
MEDIUM WELL: 125°F (52°C)
WELL: 135°F (57°C)
HOLDINGTEMPERATURES
RARE: 140°F (60°C)
MEDIUM RARE: 145°F (63°C)
MEDIUM: 150°F (66°C)
MEDIUM WELL: 160°F (71°C)
WELL: 160°F (71°C)
FINAL INTERNAL TEMPERATURE
RARE: 130°F (54°C)
MEDIUM RARE: 135°F (57°C)
MEDIUM: 145°F (63°C)
MEDIUM WELL: 150°F (66°C)
WELL: 160°F (71°C)