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cooking guidelines - deluxe control • 32
PRODUCT SPECIFICATIONS AND PREPARATION
POULTRY
PRODUCT >
CHICKEN, PIECES
AND HALVES
CHICKEN, WHOLE
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
AS-250
500
750
1000 or 1200
2
3
3
None
2
2
2
None
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
3 chickens
4 chickens
9 chickens
9 chickens
MAX. CAPACITY
AS-250
500
750
1000 or 1200
12 halves, 2 half-size sheet pans
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
6 chickens - 6 full size 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)
PROBE TEMP
155°F (68°C) 155°F (68°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)
OVERRIDE
ALLOWANCE
12°F (7°C) 10° to 15°F (6° to 8°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.