Filter
Top Products
N
UMBER
O
F SHELVES
I
TEMS
P
ER SHELF
APPROXIMATE
MAXIMUM
C
APACITY
PANS
Spareribs: 1-1/ 2 down (38 kg or less)
Pork Loin, Back Ribs (baby back ribs): 1-1/ 2 down (38 kg or less)
Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping, and cover
with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
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
P O R K R I B S
1-1/2 Hours
12 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.
• THAWED RIBS: 2-1/2 to 3-1/2 hours.
• FROZEN RIBS: 3-1/2 to 4-1/2 hours.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
DOOR VENTS : One-Half O pen
OVERNIGHT COOK & HOLD: Optional
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
WELL DONE: 160° to 170°F (71° to 77°C)
OVERRIDE ALLOWANCE:
334none 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 3 half-size sheet pans
APPROXIMATELY APPROXIMATELY 4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
20 lb (9 kg) 20 lb (9 kg)
18" x 13" x 1" 18" x 13" x 1" O
N SHELVES
18" x 26" x 1" O
N SHELVES
18" x 26" x 1" 18" x 26" x 1"
(
GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1 x 20mm) (GN 1/1 x 20mm)
(
NO SHELVES REQUIRED (NO SHELVES REQUIRED)
(
NO SHELVES REQUIRED)
(
ON WIRE SHELVES)
(
ON 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 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.
40.
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
Optional One-Half Open
WELL DONE: 160°F (71°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