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41.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
M
AXIMUM
CAPACITY
PANS
Pork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2-inches thick (25 to 38mm)
or
Pork Loin Rib Chops with Pocket (
STUFFED): 6 to 8 oz (170 to 227 grams), 1-inch to 1-1/2-inches thick (25 to 38mm)
Season as desired. Place chops side-by-side on sheet pans.
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 C H O P S
1-1/2 Hours
6 to 8 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°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.
• Set time for 3-1/2 hours.
• 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 130°F (54°C).
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:
160° to 170°F (71° to 77°C)
OVERRIDE ALLOWANCE: 30°F (17 °C)
344none 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 4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
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 2/1: 530 x 650 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(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 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.
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 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