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cooking guidelines - deluxe control • 34
PRODUCT SPECIFICATIONS AND PREPARATION
POULTRY
PRODUCT >
DUCK, WHOLE DUCK CONFIT TURKEY
SIZE OF MEAT
Duck, Whole: 4 to 5 lb (2 kg) Duck, Pieces Turkey, Whole: 25 lb (11 kg)
INSTRUCTIONS
Season as desired. Rub with oil
and paprika and place directly on
wire shelves.
Prepare according to recipe. Turkey must be fully thawed. Season
as desired. Rub with oil, butter or
margarine (optional), and sprinkle with
paprika. Place directly on wire shelves.
SUGGESTED PAN
None Full-Size Hotel Pan None
NO. OF SHELVES
AS-250
500
750
1000 or 1200
1
2
2
3
2
2
4
4
1
1
1
2
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
3 ducks
3 ducks
6 ducks
4 ducks
1 full-size pan
1 full-size pans
2 full-size pans
1 full-size pan
1 turkey
1 turkey
2 turkeys
2 turkeys
MAX. CAPACITY
AS-250
500
750
1000 or 1200
3 ducks
6 ducks
12 ducks
12 ducks
2 full-size pans
4 full-size pans
8 full-size pans
4 full-size pans
1 turkey
1 turkey
2 turkeys
4 turkeys
VENT POSITION
Open Full Open Full Open Full
COOK TEMP
300°F (149°C) 250 250°F (121°C)
PROBE TEMP
155°F (68°C) Not Recommended Probe to 145°F (63°C) in thigh
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 hours 10 minutes per pound for the first turkey
(22 minutes per kg) plus add 30 minutes
for each additional turkey.
MIN. HOLD TIME
1 hour 4 hours 1 to 2 hours
MAX. HOLD TIME
8 hours 12 hours 10 hours
OVERNIGHT
COOK/HOLD
Not Recommended Yes Highly Recommended
OVERRIDE
ALLOWANCE
20°F (11°C) — 185°F (85°C)
FINAL INTERNAL
TEMPERATURE
185° to 190°F (85° to 88°C) 185°F (85°C) 10-20°F (6-11°C)
Depending on size
ADDL INFO.
— — —
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.