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cooking guidelines - simple control • 23
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - POULTRY AND FISH
PRODUCT >
CHICKEN, FRIED
(two-step method*)
CORNISH HENS DUCK, WHOLE
SIZE OF MEAT
2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer,
8 piece cut
12 oz (340 grams) each 4 to 5 lb (2 kg)
INSTRUCTIONS
Clean chicken and remove all excess
fat. Soak chicken in cold, salted water
for 15 minutes, drain, and dredge in dry
breading. Coat pans with vegetable
release spray. Place chicken side-by-
side on pans — separating breasts
and wings from legs and thighs. Cover
chicken loosely with clear plastic wrap.
Clean hens and remove excess fat.
Fold wings and tuck under the back of
the bird. Make a slit in the skin of the
hen (lower end of bird), cross hen legs
and insert both legs through the slit.
Brush hens with oil, butter, or margarine
(optional). Season as desired and
sprinkle with paprika. Space evenly on
sheet pans.
Season as desired. Rub with oil
and paprika and place directly on
wire shelves.
SUGGESTED PAN
Sheet Pan Sheet Pan None
NO. OF SHELVES
500
750
1000
3
3
None
2
3
None
2
2
3
ITEMS PER SHELF
500
750
1000
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 half-size sheet pan, 9 hens per pan
1 full-size sheet pan, 18 hens per pan
1 full-size sheet pan, 18 hens per pan
3 ducks
6 ducks
4 ducks
MAX. CAPACITY
500
750
1000
18 halves or 60 pieces, 3 half-size pans
36 halves or 120 pieces, 3 full-size pans
48 halves or 160 pieces, 4 full-size pans
2 half-size sheet pans, 18 cornish hens
3 full-size sheet pans, 54 cornish hens
4 full-size sheet pans, 72 cornish hens
6 ducks
12 ducks
12 ducks
VENT POSITION
One-Half Open Open Full Open Full
COOK TEMP
275°F (135°C) 275°F (135°C) 300°F (149°C)
HOLD TEMP
160°F (71°C) 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 2-1/2 to 3 hours - Full Load
MIN. HOLD TIME
none 1 hour 1 hour
MAX. HOLD TIME
4 hours 4 to 6 hours 8 hours
OVERNIGHT
COOK/HOLD
Not Recommended Not Recommended Not Recommended
FINAL INTERNAL
TEMPERATURE
180°F (79°C) 175°F (79°C) 185° to 190°F (85° to 88°C)
ADDITIONAL
INFORMATION
See below — —
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.
*TWO-STEP FRIED CHICKEN
The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then adding the crisp, fried appearance
by inserting the product in a fryer for a very short period of time. This method can be used with product directly from the oven or the product can be
precooked and fried directly from refrigerated storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage
will be low and shortening in the fryer will last much longer.
FRYING DIRECTLY FROM THE OVEN
1. Preheat fryer to 335°F (168°C).
2. If heavier or crisper breading is desired, remove required portion of
chicken from the oven and dredge in fresh breading.
3. Drop chicken in fryer for three minutes or until chicken is golden brown.
4. Chicken can be fried per customer order or in larger quantities. When
frying larger quantities, place fried pieces on a sheet pan with wire grid
insert and place pans in a preheated Alto-Shaam display case or in a
preheated holding cabinet with door vents fully open.
FRYING FROM REFRIGERATED STORAGE
1. Remove chicken from the Alto-Shaam Halo Heat oven, wrap, chill
rapidly and store under refrigeration at 38° to 40°F (3° to 4°C).
2. Preheat fryer to 335°F (168°C).
3. Remove required portion of precooked chicken from
refrigerated storage.
4. Drop chicken in fryer for 6 to 7 minutes or until chicken is
golden brown.