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10
OPERATIONAL GUIDELINES
Oven Pre-heat
Always preheat the oven before loading with product.
Do not cook mixed products, IE: Large & small chickens, at the same time.
Do not cook with baskets & meat forks at the same time.
Load Oven
Load meat forks or baskets into the oven one at a time, starting & stopping the rotation
with the rotor switch.
Load oven as quickly as possible to prevent excessive heat loss, use the timer to set a
cook time after loading.
Clean down
Clean down and sanitise preparation tables and utensils, sanitise oven door handle & any
areas that have been in contact with raw product, mop up any spillage’s.
Temperature Probe Check
Always use probe wipes and a digital thermometer to check the product internal tempera-
ture to ensure product safety (Refer to page 7, Cooking Guide).
Check at least one chicken on each meat fork or a cross section over the full oven load
and record the temperatures in a temperature log book.
If there are any doubts, close the oven door and cook for a further 5-10 minutes then re-
test.
Product Unloading
Prepare unloading tray, trolley, unloading pliers, oven gloves, tongs etc.
Open oven door fully & stop rotation using rotation switch
Remove meat forks using unloading pliers, remove baskets using oven gloves.
Further cooking
Empty fat drawer after EVERY COOK.
If you intend to cook again immediately allow oven to pre-heat before loading.
Cleaning
Clean accessories and removable parts at regular intervals between cooks.
Clean glass doors at regular intervals between cooks; allow glass to cool before
cleaning.
DO NOT USE ABRASIVE OR CORROSIVE CLEANING MATERIALS
7
COOKING TIMES
COOKING TIMES & TEMPERATURES (GUIDE ONLY)
The use of a digital thermometer is strongly recommended to ensure product safety.
Product Temperature Time (min) Or to Internal Temp
Per KG/LB
o
C
CHICKEN (Trimmed) 180 55/25 85-90
o
C
PORK 170 55/25 85-90
O
C
BEEF
To taste according to finished 60-75
O
C
requirement. Refer to thermometer
LAMB 180 66/30 80
O
C
TURKEY 180 55/25 85-90
O
C
PASTRY
Frozen Pie 200 35-45 mins 7oz-195g
Fresh Pies 190 25 mins 7oz
FRESH DOUGH
Danish Pastry 180 4-5 mins – 5-6oz-170g
Cake Products 180 12 mins – 8-9oz-275g
Bread Rolls 190 3-4 mins – 2.5oz – 70g
USING A MEAT THERMOMETER FOR EVEN BETTER
RESULTS!
A meat thermometer will help you combine art with science. It will tell you pre-
cisely when the food is cooked to your requirements, help minimise weight loss
and maximise moisture content.
Recommended Thermometer Readings when cooked
o
C
PORK 85-90
POULTRY 85-90
LAMB 80
HAM (ROAST) 75
VEAL 75
BEEF (WELL DONE) 75
BEEF (MEDIUM) 65
BEEF (RARE) 60