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Shrimp: 16 to 20 count
Shrimp may remain in the shell, or may be peeled and
deveined. Season as desired. Place in a single layer on pan.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
none
1 Hour
• Press and release control ON/OFF key.
• Press the TIME key.
• Set cook time for 45 minutes to 1 hour.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 45 minutes.
PROD UCT SP ECI FI CATI ONS an d P REPAR ATIO N
MIN IM UM HOLDI NG TI ME REQUI RED MAX IM UM HOLDI NG TI ME
D O O R
V E N TS :
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
OVE R R I D E A L L OWANC E :
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III, 1767-SK/III
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°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.
150° to 160°F (66° to 71°C)
Not Recommended
Closed
80.
SHELVES
PER
C
OMPARTMENT
S M O K E D S H R I M P
4
1 full-size sheet pan
4 full-size sheet pans
approximately 24 lb (11 kg)
18" x 26" x 1" ON SHELVES
(GN 2/1 x 20mm NO SHELVES)
F
I
L
L
W
O
O
D
CHI
P
CO
NT
AI
NE
R
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
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CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED
.
PRESS
OR
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CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED.
PRESS
OR
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