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N
UMBER
O
F SHELVES
I
TEMS
P
ER SHELF
APPROXIMATE
MAXIMUM
C
APACITY
PANS
Chicken, Whole: 2-1/ 4 lb to 2-3/ 4 lb (1 to 1,2 kg)
Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine (
OPTIONAL). Season as desired and
s
prinkle with paprika.
For better whole bird appearance, fold chicken wings and tuck under the back of the bird. Make a slit in the skin of the
chicken (lower end of the bird), cross chicken legs and insert both legs through the slit.
If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken approximately 1 hour before serving.
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
C H I C K E N , W H O L E
1 Hour
8 to 10 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 275° TO 300°F (135° TO 149°C).
*When cooking and holding overnight, cover the pans
with clear plastic wrap for cooking. Set cooking
thermostat to 250°F (121°C) for 4 hours.
• Press the TIME key.
• Set cooking timer for 3 to 3-1/2 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature* to 300°F (149°C).
*When cooking and holding overnight, cover the pans
with clear plastic wrap for cooking. Set cooking
thermostat to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 175°F (79°C).
• Insert the product probe in chicken thigh.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
DOOR VENTS : Open Full
OVERNIGHT COOK & HOLD: Optional
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
185°F (85°C)
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
Optional Open Full 185°F (85°C)
OVERRIDE ALLOWANCE: 10° to 15°F (6° to 8°C)
222none none
3 Chickens 4 Chickens 9 Chickens 9 Chickens 9 Chickens
6 Chickens 8 Chickens 18 Chickens 27 Chickens 27 Chickens
6 full-size pans 2 half-size sheet pans 2 full-size sheet pans 3 full-size sheet pans 3 full-size sheet pans
12" x 20" 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 x 20mm) (GN 2/1 x 20mm) (GN 1/1 x 20mm) (GN 1/1 x 20mm)
(
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.
46.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
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