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cooking guidelines - simple control • 22
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - POULTRY AND FISH
PRODUCT >
CHICKEN, PIECES
AND HALVES
CHICKEN, WHOLE RECIPE
SIZE OF MEAT
2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. 2-1/4 to 2-3/4 lb (1 to 1,2 kg)
INSTRUCTIONS
Clean chicken and remove excess
fat. Brush chicken with oil, butter or
margarine (optional). Season as
desired and sprinkle with paprika.
Clean chicken and remove excess
fat. Brush chicken with oil, butter or
margarine (optional). Season as
desired and sprinkle 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.
SUGGESTED PAN
Sheet Pan Sheet Pan
NO. OF SHELVES
500
750
1000
3
3
None
2
2
None
ITEMS PER SHELF
500
750
1000
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
4 chickens
9 chickens
9 chickens
MAX. CAPACITY
500
750
1000
18 halves or 60 pieces,
3 half-size sheet pans
36 halves or 120 pieces,
3 full-size sheet pans
48 halves or 160 pieces
4 full-size sheet pans
8 chickens - 2 half-size sheet pans
18 chickens - 2 full-size sheet pans
27 chickens - 3 full-size sheet pans
VENT POSITION
Open Full Open Full
COOK TEMP
275° to 300°F (135° to 149°C) 275° to 300°F (135° to 149°C)
HOLD TEMP
160°F (71°C) 160°F (71°C)
COOK TIME
2-1/2 to 3 hours
Full Load
3 to 3-1/2 hours
Full Load
MIN. HOLD TIME
30 minutes 1 hour
MAX. HOLD TIME
8 hours* 8 to 10 hours
OVERNIGHT
COOK/HOLD
Not Recommended Optional*
FINAL INTERNAL
TEMPERATURE
185°F (85°C) 185°F (85°C)
ADDITIONAL
INFORMATION
*When holding longer than 30 minutes,
cover chickens with clear plastic wrap.
* When cooking and holding overnight,
cover the pans of raw chicken with
clear plastic wrap for cooking.
Set cooking thermostat to 250°F
(121°C) for 4 hours.
If barbecue sauce is desired, heat
sauce to 150°F (66°C) and coat chicken
approximately 1 hour before serving.
The time and 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 may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.