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SUGGESTED ROASTING GUIDELINES
The suggested cooking times and temperatures in the table may require adjustment for proper doneness
depending on initial product temperature, weight, size, shape and other factors.
STEP 1
STEP 2
STEP 3
STEP 4
TEMPERATURE TIME
PROGRAM #
STEP 1
STEP 2
STEP 3
STEP 4
TEMPERATURE TIME
STEP 1
STEP 2
STEP 3
STEP 4
TEMPERATURE TIME
Entering Recipe Data
The recipe cards, below, are provided to allow you to pencil in your own cooking recipe(s).
STEP 1
STEP 2
STEP 3
STEP 4
TEMPERATURE TIME
(HOLD)
(HOLD)
PROGRAM #
PROGRAM #
PROGRAM #
Product
Oven
Temperature Setting
Cook Time
HH:MM
Final Internal
Temperature
Capacity
KA7E
Chicken, Whole,
3.0 — 3.5 lb.
(1.4 — 1.6 kg)
350 – 375 °F
(177 – 195 °C)
1:10 to 1:30 180 – 185 °F
(82 – 85 °C) 21 – 35
(HOLD)
(HOLD)