LOW TEMPERATURE COOKING
AND HOLDING GUIDELINES
Electronically Operated Ovens
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LOW TEMPERATURE
COOKING INTRODUCTION
Welcome to the
cost saving convenience
of Low Temperature Cooking.
In 1968, Alto-Shaam invented the first
automatic, commercial cook and hold oven
featuring the principle of Halo Heat. The
heating method provided by Halo Heat low
temperature cooking and holding ovens
consists of an electric thermal cable that
encircles the entire cooking and holding
chamber. This creates a gentle blanket or
HALO of radiant heat — surrounding food
with a consistent and uniform temperature
with no air movement inside the oven
compartment. This gentle heating concept
cooks at low temperatures and at a high
level of humidity to preserve product
moisture, flavor, and nutrition. Halo Heat
ovens are designed to convert automatically
from a cooking temperature to a holding
temperature where the product can remain
until it is ready to be served.
(aging) action for more tender, flavorful
meat; and preserves natural juices along
with nutritional values in all foods. Halo
Heat cooking reduces energy cost, cuts back
on labor and handling, and solves kitchen
space problems. There is no mechanical
ventilation or oven hood necessary in most
areas so the ovens can be moved wherever
they are needed.
Read this booklet carefully. Halo Heat is
a cooking system that requires minimal care
once you have learned the basic principles.
For best results with many products, we
recommend you start your cooking cycle the
evening before — for serving the next day.
In many areas, off-peak power rates are also
lower at night.
If anything you cook in a Halo Heat low
temperature cooking and holding oven
doesn’t meet your highest standards of
quality, please contact one of our food
service professionals for help. Usually, only
a minor change in procedure is required.
Halo Heat is an entirely different system
of cooking. Utilizing this uniform heat
source, Halo Heat dramatically reduces
meat shrinkage; provides natural enzyme
1.
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LOW TEMPERATURE COOKING INTRODUCTION
LOW TEMPERATURE COOKING FACTS
Low temperature cooking does not destroy these
MEAT AND NUTRITION
enzymes and, particularly in the hold cycle, creates
this natural chemical action to tenderize or age the
meat right in the oven. For this reason, it is
important to use fresh beef and it is essential to
allow the product to remain in the hold cycle for
at least the minimum amount of time suggested
in the individual procedures. The longer meat is
left in the hold cycle the more tender it becomes,
making the purchase of more expensive, aged
meat unnecessary.
Meat plays a significant role in the diet;
therefore, one of the primary goals in food
preparation is proper nutrition. Meat is one of the
best sources of protein; is a rich source of B
vitamins such as thiamine, riboflavin, and niacin;
and includes fats, carbohydrates, minerals,
pigments, enzymes, and water.
All of these elements are affected by cooking,
but over-heating destroys many of them. Low
temperature Halo Heat cooking helps preserve
unstable, heat-sensitive vitamins and nutrients.
A report on the Nutrient Analysis of Roast Beef,
conducted by the University of Wisconsin-Stout
Meat is seventy to seventy-five percent water.
High temperatures cause this water to evaporate
during cooking resulting in loss of product
moisture. Cooking at low temperatures in a Halo
Heat oven retains the maximum amount of water
content resulting in a juicier finished product and
an extended holding life.
in July 1971, concluded, “
…it is apparent that the
Alto-Shaam cooking method results in lower
moisture losses. Even after a 24 hour holding
period, the Alto-Shaam product is nutritionally
equal to, and possibly better than beef roast cooked
in a conventional oven and removed immediately
after cooking.”
Along with better nutrition, a more tender
finished product, less shrinkage and higher
moisture content, meat will not require the addition
of as much salt as needed with conventional
cooking methods. Natural flavors are preserved.
This is a significant factor in today’s health
conscious diets.
Fat contributes greatly to the flavor of meat.
During the cooking process, fat not only melts, but
also changes chemically. With low temperature
cooking there is less chemical change and less fat
melt resulting in a more flavorful finished product.
The enzymes found in meat break down the
tissues and act as natural tenderizing agents. A
premium price is paid for aged meats where this
enzyme action has already started; however,
enzymes are destroyed by high temperatures.
2.
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LOW TEMPERATURE COOKING INTRODUCTION
LOW TEMPERATURE COOKING FACTS
SHRINKAGE CONTROL AND COOKING TIME
THERE ARE FOUR MAJOR FACTORS INVOLVED IN
DETERMINING COOKING TIMES FOR MEAT:
THERE ARE TWO MAJOR FACTORS CONTROLLING
MEAT SHRINKAGE OR COOKING LOSSES.
1. The degree of aging on the meat:
Aged meat will cook faster, shrink more, and has a
much shorter holding life than fresh meat.
1. Temperature at which meat is cooked:
The higher the temperature at which meat is cooked
the more shrinkage will result. Over-cooked meat
also results in higher losses. Higher temperatures
and over-cooking draws moisture to the surface and
this moisture evaporates or drips out of the meat.
2. Internal temperature before cooking:
Meat should be placed in a preheated oven directly
from a refrigerated temperature of 38° to 40°F
(3° to 4°C). Meat cooked from a frozen state will
require approximately one and one-half to two times
the normal cooking time. In addition, freezing
ruptures tissue cells creating additional moisture
loss during the cooking process and will result in
more shrinkage.
2. Internal temperature of the meat:
Like over-cooking, as meat is brought to a higher
internal temperature shrinkage is increased. For
these two reasons, it is suggested most cuts of red
meat be cooked at 250°F (121°C) and that all cooking
be based on internal product temperature. The use
of a metal-stemmed [pocket-type], indicating
thermometer is encouraged.
3. Desired degree of doneness:
The higher the degree of internal temperature
required, the longer the necessary cooking time.
Cooking times in this guideline are based on the
most popular internal product temperatures.
4. Quantity and quality of product.
TO CA LC ULAT E M E AT SH R IN K AG E
STARTING WEIGHT (Weight of Raw Product)
-MINUS: ENDING WEIGHT (Weight of Cooked Product)
EQUALS: AMOUNT OF SHRINKAGE
AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)
÷ DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)
EQUALS: PERCENT OF SHRINKAGE
EXAMPLE:
Raw Beef Roast:
Cooked Beef Roast:
100 lb
-95 lb
(45 kg)
(-43 kg)
= AMOUNT OF SHRINKAGE:
5.0 lb
(2 kg)
0.05 = 5%
0.05 = 5%
45 2.0
SHRINKAGE DIVIDED BY
STARTING WEIGHT:
100 5.0
EQUALS: PERCENT OF SHRINKAGE
PREVENTING BACTERIA GROWTH
The surface of raw meat may become contaminated
in processing, handling by the butcher or chef, or by
other means. Food contamination can also be caused
by unsanitary personal hygiene and work habits,
unclean slicers, knives, and probes, or by faulty
operational procedures. It is important, therefore, that
sanitary procedures be followed at all times during
food preparation and handling. This is your main
protection in guarding against food contamination.
For additional information see the Cleaning and
Maintenance section of this manual.
3.
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LOW TEMPERATURE COOKING INTRODUCTION
LABOR AND EQUIPMENT COST REDUCTION
Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the
controls are set, there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent
attending the product during cooking. This advantage, combined with the automatic conversion to the hold
cycle, frees key personnel to concentrate on other tasks including final product and presentation.
When cooking in a Halo Heat oven at a
temperature of 250°F (121°C), outside venting and
expensive exhaust hoods are not necessary in
most areas. Kitchens remain cooler, lowering
energy costs by reducing the exchange of heated
air. Because the ovens do not need outside
venting, they can be put almost anywhere — in
the corner of the kitchen, on a buffet line, or in a
banquet room. The ovens can also be built into a
counter or, to save space, can be stacked in
combination with another Halo Heat oven or
holding cabinet of the same or similar dimensions.
Cooking at low temperatures also reduces
cleaning time. Most food does not normally
carbonize or burn on the interior of the oven.
4.
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LOW TEMPERATURE COOKING INTRODUCTION
COOK AND HOLD OVENS
COMPACT COOK & HOLD
Single compartment oven with electronic controls and probe.
All stainless steel construction. Stackable design.
MODEL
PRODUCT CAPACITY
OVERALL DIMENSIONS
H x W x D
NUMBER
POUNDS SHELVES 12" X 20" 18" X 26"
AS-250
25
1
1
—
18-1/4" x 33-9/16" x 16-3/4"
SINGLE COMPARTMENT
Single compartment oven with 3-1/2" (89mm) casters, electronic controls
and probe. All stainless steel construction. Stackable design.
MODEL
PRODUCT CAPACITY
OVERALL DIMENSIONS
H x W x D
NUMBER
POUNDS SHELVES 12" X 20" 18" X 26" 18" X 13"
500-TH/III
40
2
4
—
11**
8**
11**
22**
16**
33-1/16" x 18-1/16" x 25-7/16"
750-TH/III
100
120
3*
3*
10
3**
33-3/16" x 25-3/4" x 30-15/16"
39-7/8" x 22-5/8" x 30-3/4"
1000-TH/III
DOUBLE COMPARTMENT
Dual control, double compartment oven
with 5" (127mm) casters, electronic controls and probes.
HD: All Stainless Steel Exterior STD: Stucco Aluminum Exterior
MODEL
PRODUCT CAPACITY
OVERALL DIMENSIONS
NUMBER
POUNDS SHELVES 12" X 20" 18" X 26"
H x W x D
1200-TH/III/HD
240
240
6*
6*
6
6
16
16
75-9/16" x 22-9/16" x 31-3/16"
1200-TH/III/STD
75-9/16" x 22-9/16" x 31-3/16"
*NUMBER OF SHELVES INCLUDED AS STANDARD.
EACH COMPARTMENT WILL ACCOMMODATE UP TO EIGHT WIRE SHELVES.
12" X 20" PAN CAPACITIES ARE ALWAYS BASED ON 2-1/2" DEEP PANS UNLESS OTHERWISE INDICATED.
MODEL
NUMBER
PRODUCT CAPACITY
OVERALL DIMENSIONS
H x W x D
POUNDS
SHELVES
12" X 20" 18" X 26"
100
2 FLAT WIRE SHELVES
1 RIB RACK SHELF
767-SK/III
SMOKER
7
4*
33-3/16" x 25-3/4" x 30-15/16"
200
4 FLAT WIRE SHELVES
2 RIB RACK SHELVES
1767-SK/III
SMOKER
14
8*
61-7/8" x 25-3/4" x 31-1/16"
*MAXIMUM CAPACITY SHOWN — ADDITIONAL WIRE SHELVES REQUIRED.
Rib Rack Shelf
5.
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LOW TEMPERATURE COOKING INTRODUCTION
DOOR LOCK with KEY
DESCRIPTION
BUMPER, FULL PERIMETER RUBBER
EACH HANDLE
1200-TH/III 1000-TH/III 750-TH/III
500-TH/III
AS-250
5005103
5005103
5004861
5006782
—
CARVING HOLDER
PRIME RIB
STEAMSHIP ROUND
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
—
CASTER PACKAGE
2 RIGID, 2 SWIVEL W/ BRAKE
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
STANDARD
5008017
—
5004862
STANDARD
5008022
5004862
STANDARD
5008022
5004862
STANDARD
5008022
—
—
DOOR LOCK with KEY
DRIP PAN
EACH HANDLE
LK-22567
LK-22567
LK-22567
LK-22567
STANDARD WITH DRAIN, 1-7/16" (37mm)
STANDARD WITH DRAIN, 1-11/16" (43mm)
STANDARD WITH DRAIN, 1-7/8" (48mm)
EXTRA DEEP, 2-7/16" (62mm)
—
—
14824
1115
—
—
14824
1115
—
14831
—
14813
—
—
—
—
—
—
—
1115
LEGS, 6" (ONE SET OF 4)
PAN GRID, WIRE
FLANGED
5004863
PN-2115
5004863
PN-2115
5004863
PN-2115
5004863
—
—
—
18" X 26" PAN INSERT
SHELF, STAINLESS STEEL
FLAT WIRE
RIB RACK
SH-2325
SH-2773
SH-2325
SH-2773
SH-2324
SH-2743
SH-2326
—
SH-2786
—
STACKING HARDWARE
—
5004864
5004864
5004864
4928
COOK & HOLD SMOKERS — OPTIONS & ACCESSORIES
DESCRIPTION
767-SK/III 1767-SK/III
BUMPER, FULL PERIMETER RUBBER
5004861
5004861
CARVING HOLDER
PRIME RIB
STEAMSHIP ROUND
HL-2635
4459
HL-2635
4459
CASTER PACKAGE
5004862
STANDARD
5008022
STANDARD
5008017
—
5" (127mm) - 2 RIGID, 2 SWIVEL W/ BRAKE
3-1/2" (89mm) - 2 RIGID, 2 SWIVEL W/ BRAKE
2-1/2" (64mm) - 2 RIGID, 2 SWIVEL W/ BRAKE
DOOR LOCK with KEY
EACH HANDLE
LK-2763
14831
LK-2763
14831
DRIP PAN STANDARD WITH DRAIN, 1-11/16" (43mm)
LEGS, 6" (ONE SET OF 4)
FLANGED
5004863
PN-2115
5004863
PN-2115
PAN GRID, WIRE
18" X 26" PAN INSERT
SHELF, STAINLESS STEEL
FLAT WIRE
RIB RACK
SH-2324
SH-2743
SH-2324
SH-2743
STACKING HARDWARE
5004864
—
WOOD CHIPS (20 lb BULK PACK)
APPLE
CHERRY
HICKORY
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
SUGAR MAPLE
6.
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LOW TEMPERATURE COOKING INTRODUCTION
OVEN CHARACTERISTICS
HEAT RECOVERY
The cabinet is equipped with a special, low-heat-
density, heating cable. Through the Halo Heat®
concept, the heating cable is mounted against the
walls of the cooking and holding compartment to
provide an evenly applied heat source, controlled
by an oven sensor. The design and operational
characteristics of the unit eliminate the need for a
moisture pan or a heat circulating fan. Through even
heat application, the food product is cooked
uniformly and provides the ability to hold foods for
longer periods of time.
The patented SureTemp™ heat recovery system in
this oven reacts immediately to compensate for any
loss of heat whenever the door is opened. If the
door remains open for more than three minutes, the
solid state electronic control will sound three rapid
beeps every ten seconds until the door is closed.
START-UP
1. Before operating the oven, clean both the
interior and exterior of the oven with a damp
cloth and any good commercial detergent at
the recommended strength. Rinse surfaces by
wiping with a sponge and clean warm water to
remove all detergent residue. Wipe dry with a
clean cloth or air dry.
3. Clean and install the oven side racks, oven
shelves, and external drip tray. Shelves are
installed with curved edge up and toward the
back of the oven. Insert the drip pan on the
interior bottom surface of the oven.
4. Before operating the oven with product, become
familiar with the operation of the controls.
Read the following “Control Identification and
Function” and the “Control Operation”
sections of this cooking guide and begin by
operating the various control functions.
2. Wipe door gaskets and control panel dry with
a soft cloth.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
7.
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CONTROL IDENTIFICATION & FUNCTION
ቢ
ባ
ቤ
ብ
ቦ
ቧ
ቨ
ቩ ቪ
ቫ
ቭ
ቮ
ቱ
ቯ
ƹ
ቲ
ታ
ቴ
1. ON/OFF KEY
6. LOCK INDICATOR
• The ON/OFF control system key operates the
functions of the control panel. If there is any
power loss during operation, the ON/OFF
indicator light will flash. To clear, push key
and release.
• When illuminated, this symbol indicates that
the settings used in the cooking sequence are
locked and cannot be changed. Lock
function is controlled by preset key “I” —
ITEM ታ.
2. COOK KEY
7. OVEN PREHEAT INDICATOR
• Temperature range 200° to 325°F (93° to 162°C).
• Used to select cooking mode and to review the
cook temperature setting.
• Illuminates until the oven is preheated.
8. LED DISPLAY
• Indicates interior oven air temperature,
internal product probe temperature, and time.
When used in conjunction with other keys, the
display will review original cooking, holding,
and probe temperature settings. The display
will also indicate various programming and
diagnostic information.
3. TIME KEY
• Maximum time 24 hours.
• Used to select cook time and to review set time.
4. PROBE KEY
• Temperature range 50° to 195°F (10° to 91°C).
• Used to select internal product probe
temperature mode and to review probe
temperature setting.
9. READY INDICATOR LIGHT
• Illuminates when the oven has finished
preheating or has finished a cook cycle.
5. HOLD KEY
10. UP AND DOWN ARROWS
• Used to increase or decrease set time, in
addition to cooking, holding, and probe
temperature settings.
• Temperature range 60° to 205°F (15° to 96°C).
• Used to select food holding mode and to
review the holding temperature.
8.
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CONTROL IDENTIFICATION & FUNCTION
11. START KEY
15. HALO HEAT INDICATOR
• Used to initiate a selected mode sequence when
pressed and released. Any mode of operation can be
stopped by pressing and holding the Start Key until
the control produces an audible signal.
• When the oven is preheating, the Halo Heat indicator
will illuminate and remain steady until the oven
reaches the set cooking temperature. When the
temperature has stabilized, the indicator will
illuminate periodically as the oven calls for heat.
12. GREEN INDICATOR LIGHTS
• Located within each function key, the green light
functions as an operator prompt to indicate
additional operator action is required. These
indicators also identify current mode of operation.
16. PRESET PROGRAM KEYS
• Provides memory storage and operation of up to
eight operator set cooking programs for specific
products (A thru H).
13. AMBER INDICATOR LIGHTS
17. LOCK KEY
• Located below the Cook, Time, Probe and Hold Keys,
these indicators will illuminate to identify the current
mode of operation and allows the operator to identify
the information currently shown in the LED display.
• “I” enables and disengages control locking function
indicated by the lock indicator light (ITEM 6).
18. CANCEL KEY
• Used to erase a program from memory storage.
ƹ
SMOKER KEY (ON COOK/ HOLD/ SMOKER MODELS ONLY)
• Smoking can be accomplished in any of the cook and hold
modes. This function key can also be used to cold smoke
product. Load the smoker tray with the recommended
wood chips prior to engaging key. See page 70 of this
manual for operation instructions.
AUDIBLE SIGNALS
The audible signal or OVEN BEEP is used to indicate a YES or NO response to operator input.
These signals also indicate mode changes and error conditions.
One brief beep indicates a YES (enabled) response to the information entered into the control.
Two brief beeps indicate a NO (disabled) response to the information entered into the control.
A beep that lasts for one second indicates an oven mode transition. EXAMPLE: Preheat to Ready-Start.
Three brief beeps indicate the oven is in the READY MODE for product loading and start-up.
Four brief beeps indicate an existing fault condition. Refer to Trouble Shooting in the Operation & Care Manual.
Beeper volume can be changed. With the control in the OFF MODE, PRESS AND HOLD the Down M Arrow key.
After 4 seconds, the display will indicate one of the four volume levels consisting of “0” for volume OFF to
setting number “3” which is the highest volume available. Release the Down M Arrow key after each change
and repeat the process to select the next volume level.
9.
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CONTROL IDENTIFICATION & FUNCTION
OPERATING FEATURES
Display High/ Low Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature during a cooking program, press
the following keys:
To turn the oven control panel ON and OFF: Press
and hold the ON/OFF Key for three
seconds. The oven will beep once. The
ON/OFF indicator light will illuminate for
oven ON condition and will go out for an
OFF condition.
Highest Temperature: Press Probe key and Up L
Arrow key at same time.
Lowest Temperature: Press Probe key and Down M
To Stop an Operation:
Arrow key at same time.
PRESS AND HOLD the Start Key for several
seconds until the control beeps to indicate the
operation has been cancelled. The oven will
remain in a POWER-ON state.
Halo Heat Indicator:
When the oven is preheating, the Halo Heat
indicator light ቱ will remain illuminated until it
reaches the set cook temperature. Once the
temperature has stabilized, this indicator will
illuminate periodically as the oven calls for heat.
Arrow Keys:
COOK, HOLD and PROBE TEMPERATURE
set points can be adjusted by 1° by pressing
the Arrow Keys. To change a set point more
rapidly, p ress and ho ld the Arrow Key along
with the key for the oven mode function
being changed and the temperature will
change in steps of 10°F or 5°C.
Green and Amber Indicators:
Each program key includes a green light ቮ which
indicates a requirement for additional programming by
the operator or the current operational state of the oven.
The COOK, TIME, PROBE, and HOLD keys
include an amber indicator light ቯ to identify the
information being displayed.
The TIME setting is adjusted in increments of one minute
by pressing the Arrow Keys. To make a more rapid
adjustment, press and hold the Time Key and Arrow Key
together to change the time in steps of ten minutes.
GREEN ቮ ꢀ
Probe Usage:
ꢁ ቯ AMBER
When the probe is left in the probe bracket, the
LED temperature display will indicate the ambient
air temperature inside the oven. To use the probe
for cooking, remove the metal probe from the
bracket and wipe the full probe length with a
disposable alcohol pad to clean and sanitize before
inserting in a product.
Power Fail Detect:
If the power were to fail for any reason while heating,
the control memory will retain the programmed
operating conditions. When power is restored, the
control will resume operating from the point it was
interrupted and the ON/OFF indicator light will flash,
indicating that such an event did occur. The operator can
turn off the flashing light by pressing the ON/OFF key.
If such an event occurs, it is strongly recommended
that steps are taken to ensure the food is kept safe
for consumption in accordance with local health
(hygiene) regulations.
Only the tip of the probe senses the internal product
temperature, therefore, it is important the tip of the
probe is properly placed in the product for internal
temperature accuracy. Push the probe tip halfway
into the product, positioning the tip at the center of
the food mass. When inserting the probe into solid
foods such as a meat roast or poultry, push the probe
in from a straight downward position or in from the
side to the center position. If placing the probe into a
semi-liquid or liquid product, the probe cable must be
secured to keep the probe positioned properly. Do
not let the probe tip touch the edges, bottom, or side
of a container. Tape the probe cable to the lip or
edge of the container.
10.
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CONTROL IDENTIFICATION & FUNCTION
LOCK
°F / °C
SELECTION
INDICATOR
BEEPER
VOLUME
PRESET
LOCK
Beeper Volume Selection
Fahrenheit or Celsius Selection
With the control in the OFF mode, press
and hold the Up L Arrow key. After 4 seconds, “°F”
or “°C” will show in the display. Release the arrow
key.
With the control in the OFF mode, press
and hold the Down M Arrow key.
After 4 seconds, the display will indicate
one of the four volume levels consisting of “0” for
volume OFF to setting number “3” which is the highest
volume available. Release the Down M Arrow key
after each change and repeat the process to select the
next volume level.
Press and hold the Up L Arrow key again to change to
the opposite display setting.
Control Panel Lock and Unlock
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes. To
lock the control panel, press and hold the Up L Arrow
key and then press the ON/OFF key. The oven will
produce a brief beep and the panel lock indicator ቧ
will illuminate. Release all keys. The oven control
panel is now locked.
Preset Keys Lock and Unlock
Preset Keys A through H can be locked in order to
prevent storing a new program, altering an existing
program or erasing a current program. To lock the
preset keys, press and hold the “I” key for four
seconds. The oven will beep. Release the “I” key. The
green indicator on the “I” key will illuminate. Oven
Preset Keys A through H are now locked.
NOTE: The control panel is now fully locked with the
exception of the ON/OFF key and Arrow keys.
When the control panel is locked, the oven
Note: Only the oven Preset keys A through H are
affected by this lock-out which will allow the
oven to be used in an unprogrammed Cook,
Probe, or Hold mode.
control cannot be turned to the OFF position.
To unlock the control panel, press and hold the
Down M Arrow key followed by pressing the ON/OFF
Key. The oven control will produce two brief beeps and
the panel lock indicator will extinguish. Release all
keys. The panel is now unlocked and ready for normal use.
To unlock the Preset keys, press and hold the Cancel
Key along with the “I” key for four seconds. The oven
control will beep. Release all keys. The green indicator
on the “I” key will extinguish to indicate the oven
preset keys are no longer locked.
11.
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CONTROL OPERATION
COOK BY PROBE:
PRESS AND RELEASE ON/OFF KEY.
LOAD THE FOOD INSIDE OVEN. REMOVE
PROBE FROM ITS BRACKET, WIPE THE
PROBE TIP WITH A DISPOSABLE ALCOHOL
PAD AND INSERT PROBE PROPERLY INTO
THE PRODUCT. CLOSE THE OVEN DOOR.
• The green indicator light on the ON/OFF
key will illuminate.
• The oven will beep for one second and
will begin operating in the hold mode.
• The amber hold indicator will illuminate.
• The previously set hold temperature will
be displayed.
NOTE: The oven will beep 3 times every
25 seconds until the oven is loaded
and the Start Key pressed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the COOK
Key will illuminate.
• Last set cooking temperature
will be displayed.
¯ To change the cook temperature, press
the Up L or Down M Arrow key.
• The green indicator light on the Time Key
and on the Probe Key alternately flash.
BEFORE PRESSING THE START KEY:
To prevent a false probe temperature reading,
wait for 60 seconds after inserting the probe
into the product to allow the preheated oven
probe temperature to decrease to the internal
temperature of product.
AFTER 60 SECONDS
PRESS PROBE KEY
PRESS AND RELEASE START KEY.
• The green indicator light on the PROBE
Key will illuminate.
• Last set internal product temperature
is displayed.
¯ To change the internal product
temperature, press the Up L or
Down M Arrow key.
• The oven will beep.
• The green indicators for power, cook,
probe, and start will illuminate.
• The display will alternate between
showing the set cook temperature and the
elapsed time.
• The green indicator light on the Probe
Key will illuminate.
COOK
• Halo Heat and Pre-Heat indicator
will illuminate.
• The oven will beep when the set probe temperature
has been reached.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
¯ The oven is automatically programmed
to preheat to the cook temperature.
• The oven will beep when preheated and
the preheat indicator light will go out.
• Both the Ready and Start indicator
lights will flash.
HOLD
¯ The set cook temperature will be
maintained by the oven and will
appear in the display while in the
ready/start mode.
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE: The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON/OFF Key is pressed.
PRESS HOLD KEY
¯ To change the hold temperature, press
the Up L or Down M Arrow key.
NOTE: If the oven is being used for hot
food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.
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CONTROL OPERATION
COOK BY TIME:
PRESS AND RELEASE ON/OFF KEY.
Load the food inside oven and close
the oven door.
• The green indicator light on the ON/OFF
key will illuminate.
• The oven will beep for one second and
will begin operating in the hold mode.
• The amber hold indicator will
illuminate.
NOTE: The oven will beep 3 times every 25
seconds until the oven is loaded and
the Start Key pressed.
PRESS AND RELEASE START KEY.
• The oven will beep.
• The green indicators for power, cook, time,
and start will illuminate.
• The display will alternate between
showing the set cook temperature and the
remaining time.
• The previously set hold temperature will
be displayed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the COOK
Key will illuminate.
• Last set cooking temperature will be
displayed.
COOK
¯ To change the cook temperature, press
the Up L or Down M Arrow key.
• The green indicator light on the Time Key
and on the Probe Key alternately flash.
• The oven will beep at the end of the
timed cooking cycle.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
PRESS TIME KEY
• The green indicator light on the TIME
Key will illuminate.
HOLD
• Last set time is displayed.
¯ To change the cook time, press the Up
L or Down M Arrow Key.
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE: The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON/OFF key is pressed.
• The green indicator light on the Time
Key will illuminate.
• Halo Heat and Pre-Heat indicator
will illuminate.
¯ The oven is automatically
programmed to preheat to
the cook temperature.
• The oven will beep when preheated and
the preheat indicator light will go out.
• Both the Ready and Start indicator lights
will flash.
¯ The set cook temperature will be
maintained by the oven and will
appear in the display while in the
ready/start mode.
HELPFUL
HINT
To avoid
prolonged
preheat times
between loads,
leave the oven in
the hold mode.
PRESS HOLD KEY
¯ To change the hold temperature, press
the Up L or Down M Arrow key.
NOTE: If the oven is being used for hot
food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.
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CONTROL OPERATION
PROGRAMMING:
PRESET MENU KEYS
Alto-Shaam Cook and Hold ovens allow the operator to set up to eight cooking programs. Each cooking
program can be preset in any program mode to cook by time or internal product temperature. Cooking
programs are recalled and stored using the Preset Keys labeled "A through H." These keys, along with the key
labeled "I" share additional functions described in the "User Options" section of this guide.
TO PROGRAM A COOKING PROCEDURE
Select the product to be programmed and begin with the oven control power OFF.
PRESS AND RELEASE ON/OFF KEY
• The oven will beep for one second and power to the unit will be indicated by an illuminated
green indicator light located in the upper left corner of the ON/OFF key.
• The oven will begin operating in the hold mode.
• The amber hold indicator will be illuminated and the last set hold temperature will be
displayed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the COOK Key will illuminate.
• Last set cooking temperature
will be displayed.
¯ To change the cook temperature, press the Up L or Down M Arrow key.
TO COOK BY PROBE:
PRESS PROBE KEY
TO COOK BY TIME:
PRESS TIME KEY
• Last set internal product temperature
is displayed.
• Last set time is displayed.
¯ To change the cook time, press
the Up L or Down M Arrow Key.
¯ To change the internal product
temperature, press the Up L or
Down M Arrow key.
PRESS HOLD KEY
¯ To change the hold temperature, press the Up L or Down M Arrow key.
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CONTROL OPERATION
PROGRAMMING:
THE OVEN PREHEAT INDICATOR WILL ILLUMINATE.
The oven is now in the preheat mode and is automatically programmed to preheat to the cook temperature.
Select a letter code for the product
programmed by the previous steps.
PRESS AND HOLD THE SELECTED PRESET KEY
UNTIL YOU HEAR A BRIEF, FOUR SECOND BEEP.
• The letter key program indicator
light will illuminate.
IMPORTANT:
After programming a specific product into memory
in a programmable preset key, it is very important to
make a permanent written record of the product and
the program letter assigned. Menu card (PE-23384)
is provided for this purpose.
• The product programmed is now
stored in memory for the specific
letter key pressed.
• Additional programs can be stored
in the remaining Preset Keys if not
previously programmed.
NOTE: The last Preset Key used will be the
oven cooking run sequence for the next
product to be programmed. Settings
can be manually changed for the next
product and an alternate pre-
programmed letter key can be selected.
ERASING A COOKING PROGRAM:
To erase a program no longer used,
or to revise a previously
When the oven is in the power-up hold mode or in
the preheat mode, press and hold both the Cancel
Key and the appropriate letter Preset Key to be
erased. The oven will beep in approximately four
seconds and the program's indicator light will go out
to indicate the program has been erased.
programmed Preset Key, the oven
must be in either the power-up hold
mode or in the preheat mode. The
oven cannot be running a Preset
Menu program at the time of
cancellation or revision.
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CONTROL OPERATION
PROGRAMMING:
COOKING WITH PRESET MENU KEYS:
PRESS AND RELEASE ON/OFF KEY.
• The green indicator light on the ON/OFF key
will illuminate.
• The oven will beep for one second and will
begin operating in the hold mode.
• The amber hold indicator will illuminate.
• The previously set hold temperature will
be displayed.
PRESS AND RELEASE START KEY.
• The oven will beep.
• The green indicators for power, cook, probe
or time, and start will illuminate.
¯ If programmed to cook by time, the
display will alternate between
showing the set cook temperature and
the time remaining.
• A green indicator on each programmed
Preset Key will illuminate.
¯ If programmed to cook by probe, the
display will alternate between
showing the set cook temperature and
the elapsed time.
PRESS PROGRAMMED PRESET KEY DESIRED
(A THROUGH H)
COOK
• Halo Heat indicator and Pre-Heat
indicator will illuminate.
• The oven will automatically
preheat to the programmed
cook temperature.
• The oven will beep when
preheated and the preheat
indicator will go out.
• The oven will beep when the set probe
temperature has been reached or set time
has elapsed.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• Both the Ready and Start indicator
lights will flash.
• The set cook temperature will be
maintained by the oven and appear
in the display while in the
ready/start mode.
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE: The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON/OFF Key is pressed.
LOAD THE FOOD INSIDE OVEN.
IF COOKING BY PROBE, REMOVE PROBE
FROM ITS BRACKET, WIPE THE PROBE TIP
WITH A DISPOSABLE ALCOHOL PAD AND
INSERT PROBE PROPERLY INTO PRODUCT.
CLOSE THE OVEN DOOR.
NOTE: The oven will beep 3 times every 25
seconds until the oven is loaded and
the Start key pressed.
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CONTROL OPERATION
GENERAL COOKING GUIDELINES:
1. PREPARE OVEN FOR COOKING
D. Length of time necessary to reheat a product
depends on the type of product and the
quantity to be reheated. Time should be
based on internal product temperature. Use
a pocket thermometer or the oven probe to
determine the internal product temperature
of the reheated product.
A. Insert and adjust the required number of
shelves inside the cooking compartment.
Place the curved edge of the shelf toward the
back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
United States food code requirements
indicate cooked foods that have been
cooled, followed by reheating for hot food
holding, must be reheated to 165°F (74°C).
The temperature of 165°F (74°C) must be
maintained for a period of 15 seconds.
C. Insert drip pan directly on the bottom surface
of the oven compartment.
2. PREHEAT OVEN
A. Refer to control operation to cook by probe,
time, or preset program menu keys.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. LOAD PRODUCT ON SHELVES
NOTE: Always follow federal and local health
(hygiene) codes for the time and internal
temperature required for reheating products.
In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
is based on the internal product
temperature desired for the finished
product and includes the one hour time
period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues
to cook.
A. Refer to individual cooking instructions.
DO NOT overload the oven.
B. Most meat products are cooked directly on wire
shelves. For many products, the use of pans is
not recommended.
5. CLOSE DOOR
A. Keep door closed during the cooking cycle.
6. OVERNIGHT COOK AND HOLD
A. For maximum meat tenderizing and to reduce
labor during peak preparation hours,
overnight cook and hold is highly
recommended for many products. Refer to
individual cooking instructions.
INTERNAL PRODUCT
TEMPERATURE
TIME* IN HOLD CYCLE
REQUIRED BY FOOD CODE
7. DETERMINING IF PRODUCT IS COOKED
130°F (54°C)
131°F (55°C)
133°F (56°C)
135°F (57°C)
136°F (58°C)
138°F (59°C)
140°F (60°C)
142°F (61°C)
144°F (62°C)
145°F (63°C)
147°F (64°C)
149°F (65°C)
151°F (66°C)
153°F (67°C)
155°F (68°C)
157°F (69°C)
158°F (70°C)
1 HOUR, 52 MINUTES
1 HOUR, 29 MINUTES
56 MINUTES
A. Before opening the oven door, leave the
product in the “HOLD” cycle for a minimum
of one hour. This time period will allow the
oven temperature to decrease from the
“COOK” setting to the selected “HOLD”
temperature. During this one hour period, the
product will continue to cook.
36 MINUTES
28 MINUTES
18 MINUTES
12 MINUTES
8. REHEATING
8 MINUTES
5 MINUTES
A. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
4 MINUTES
2 MINUTES, 14 SECONDS
1 MINUTES, 25 SECONDS
54 SECONDS
B. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
C. Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer
to individual cooking instructions for the
correct thermostat setting for the product
being reheated.
34 SECONDS
22 SECONDS
14 SECONDS
0 SECONDS
*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE
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CONTROL OPERATION
CHEF OPERATING TIPS
9. Fully clean the oven
interior, drip pan,
1. For cooking specific products, refer to
individual cook and hold instructions.
shelves, and side racks
on a daily basis.
2. When cooking at 250°F (121°C), it takes
approximately one hour for the cooking
temperature to decrease to the selected
holding temperature. During this one hour
time period, the product will continue to cook.
10. Since there is no air movement inside the
Halo Heat® low temperature cooking and
holding oven, condensation will form on the
inside of the door during operation and may
leak out of the oven door vents. This is a
normal operating condition; however, any
condensation spilling on the floor should be
periodically wiped as a safety precaution.
There is an External Drip Tray included as
standard with most ovens.
3. The cooking times in this guide are based on
meat taken directly from a refrigerated
temperature of 38° to 40°F (3.3° to 4.4°C), and
placed in a preheated oven. Adjustments must
be made for cooking products at other than
refrigerated temperatures.
4. It is recommended the oven door remain
closed during the cooking cycle. Opening the
door will only increase the length of time
necessary to cook the product.
11. Drip pan overflow is a condition caused by
cooking some cuts of beef to an internal
temperature in excess of 130°F (54°C). The
External Drip Tray will help alleviate some of
this overflow problem. There is also an extra
large drip pan available as an option for the
1000-TH series ovens.
5. Puncturing an item with any sharp instrument
may introduce bacteria inside the product.
Avoid using a fork to handle products, and
always use standard sanitary methods when
handling any food item.
12. Overflow may also be caused by overloading
the oven compartment. DO NOT OVERLOAD
THE OVEN. Follow the recommended load
capacities listed in each individual procedure.
6. Use a metal-stemmed thermometer to check
the internal temperature of a product. Be
certain to sanitize the thermometer before
each use.
13. For best results, many products
should be cooked on an overnight
cook-and-hold basis. Consult
individual procedures for this
recommendation.
7. Aged meat will cook faster, shrink more,
and cannot be held as long as fresh meat.
Because of the tenderizing capabilities of
the oven, aged meat or tenderizing agents
such as M.S.G. are not necessary, and are
not recommended.
8. When cooking full loads, never cook below the
first shelf spacing from the bottom of the oven
compartment.
The Alto-Shaam staff includes corporate
executive chefs who welcome questions.
You are invited to contact anyone on our
staff by phone (800.558.8744) or e-mail
through the Contact Us section of our
web site (www.alto-shaam.com) for help
with any cook and hold procedure.
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CLEANING & MAINTENANCE
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.
Contact your local cleaning supplier for
product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
C A U T I O N
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
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CLEANING & MAINTENANCE
The cleanliness and appearance of this equipment will contribute considerably to
operating efficiency and savory, appetizing food. There is an important relationship
between cleanliness and food flavor and aroma. Good equipment that is kept clean
works better and lasts longer.
Under normal circumstances, this oven should provide you with long and trouble-free
service. There is no preventative maintenance required, however, the following Equipment
Care Guide will maximize the potential life and trouble-free operation of this oven.
1. CLEAN THE OVEN DAILY
2. CLEAN THE EXTERIOR OF THE CABINET
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
Disconnect the oven from the power source.
Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these items
separately. Clean the interior metal surfaces of
the oven with a damp, clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
carefully to remove all residue and wipe dry.
Clean any glass with a window cleaner.
3. CHECK OVERALL CONDITION OF THE
OVEN ONCE A MONTH.
Check the oven once a month for physical
damage and loose screws. Correct any problems
before they begin to interfere with the operation
of the oven.
4. CHECK THE COOLING FAN
IN THE OVEN CONTROL AREA.
While the oven is warm, check that the cooling fan
in the oven control area is functioning. The fan is
located at the back of the oven, toward the top.
NOTE: Avoid the use of abrasive
cleaning compounds,
chloride based cleaners,
or cleaners containing
5. CLEAN THE PROBES DAILY
quaternary salts. Never
use hydrochloric acid
(muriatic acid) on
stainless steel. Always
Remove all food soil from probes.
Wipe entire probe and cable
assembly with warm detergent
solution and a clean cloth. Remove
detergent by wiping each probe and cable with
clean rinse water and a cloth. Wipe probes and
probe brackets with disposable alcohol pad or
sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in
probe holding bracket.
follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
6. CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
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COOKING PROCEDURE GUIDELINE INDEX
COOKING GUIDE
SMOKING GUIDE
B EEF
Beef Brisket
Beef Striploin
Beef Short Ribs
Corned Beef
23
24
25
26
27
28
29
30
31
32
33
34
Smoked Beef Brisket
73
Hamburgers
Prime Rib (#109)
Prime Rib, Special
Ribeye Roll
Beef Round
Beef Round, Cafeteria or Steamship
Tenderloin
Veal Loin
L AMB
Lamb, Leg
Lamb Racks (FRENCHED)
POR K
35
36
Ham, Fresh
Ham, Cured & Smoked
Pork Loin
37
38
39
40
41
42
43
Smoked Fresh Hams
Smoked Pork Ribs
74
75
Pork Ribs
Pork Chops, Pork Chops, Stuffed
Pork Shoulder
Sausage
POULT RY
Chicken Breasts
Chicken, Pieces & Halves
Chicken, Whole
Cornish Hens
Duck, Whole
Turkey, Whole
Turkey Breast
44
45
46
47
48
49
50
51
Smoked Duck, Whole
Smoked Turkey
76
77
Turkey Roll
F ISH
Fish, Baked
Salmon Steaks
Trout
52
53
54
Smoked Cod
Smoked Salmon
Smoked Shrimp
78
79
80
MISCEL LA N E OU S
Potatoes, Baked
Quiche
55
56
Smoked Beans
81
Rice
57
58
59
Cold Smoke
Cold Smoked Salmon
Baked Egg Custard
Sheet Cake
82-83
Cheese Cake
60
Precooked Frozen Finger Foods
Frozen Convenience Entrée PANS
Frozen Convenience Portioned Entrées
Breakfast Sandwiches
Cookies
Doughnuts
Dough Proofing
Procedure Blank
61
62-63
64
65
66
67
68
69
NOTE: ALL CAPACITIES SHOWN
IN THIS MANUAL ARE
BASED ON U.S. PAN SIZES.
GASTRONORM PANS MAY
HOLD MORE OR LESS
THAN THE FOOD
QUANTITIES INDICATED.
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COOKING NOTES
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
B E E F BR I S K E T
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
2
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
3
3
ITEMS
PER SHELF
1 roast
1 roast
1 roast
3 to 4 roasts
2 to 3 roasts
2 to 3 roasts
APPROXIMATE
MAXIMUM
3 roasts
6 to 8 roasts
6 to 9 roasts
6 to 9 roasts
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
HIGHLY RECOMMENDED
ONE-HALF-OPEN
165°F (73°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVE RRIDE AL L OWA NCE: 6 °F ( 3 , 3 °C)
• Press the TIME key.
• Press the PROBE key.
• Press the up and down arrows to set the time at
20 minutes per pound for the first roast
(44 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 160°F (71°C).
• Insert probe in the product.
plus add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
6 Hours
24 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
BEEF S TRIPL O I N
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Loin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg)
Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
SERIES
MODELS
AS-250
2
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 roast
2 roasts
4 roasts
3 roasts
3 roasts
APPROXIMATE
MAXIMUM
2 roasts
4 roasts
8 roasts
9 roasts
9 roasts
up to 24 lb (11 kg)
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
OPTIONAL
ONE-HALF OPEN
RARE: 130°F (54°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
OV E RRIDE ALLOWA NCE: 30 - 40 °F ( 17 -2 2° C )
Depending on siz e
• 8 to 10 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)
plus add 8 minutes for each additional roast.
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C).
• 12 lb ROASTS (5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 8 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
4 Hours
12 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
24.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
B E E F S H O RT R I B S
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Short Ribs: 2 to 3 lb (1 to 1,3 kg), 10-12 oz. portions
Season as desired. Place ribs side-by-side in pans.
For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moisture.
SERIES
MODELS
AS-250
3
500 SERIES
750 SERIES
3
1000 SERIES
none
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
none
ITEMS
PER SHELF
1 full-size pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 full-size pans
3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
18" x 13" x 1" 18" x 26" x 1" 18" x 26" x 1" 18" x 26" x 1"
CAPACITY
12" x 20" x 2-1/2"
ON SHELVES
ON SHELVES
PANS
(GN 1/1: 530 x 325 x 65mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
One-Half Open
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
MUST Do Overnight
170° TO 190°F (77° TO 88°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVE RRIDE AL L OWA NCE:
• Press the TIME key.
• 3 hours for the first pan
plus add 30 minutes for each additional pan.
e.g. 3 pans = 4 hours
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
6 Hours
18 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
25.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
CO RNED B E E F
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Corned Beef: 9 to 12 lb (4 to 5 kg)
Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
2
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
1
2
3
3
ITEMS
PER SHELF
2 roasts
3 to 4 roasts
2 to 3 roasts
2 to 3 roasts
APPROXIMATE
MAXIMUM
2 roasts
4 roasts
6 to 8 roasts
6 to 9 roasts
6 to 9 roasts
up to 24 lb (11 kg)
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
MUST DO OVERNIGHT ONE-HALF OPEN
175°F (79°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E RRIDE ALLOWA NCE:
• Press the TIME key.
• 20 minutes per pound for the first corned beef
(44 minutes per kilogram)
plus
add 30 minutes for each additional corned beef.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
6 or More Hours
24 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
26.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
H AMBUR G E R S
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (minimum)
Ground Beef, frozen: 5 oz (142 grams) per patty (MINIMUM)
Place hamburger patties side-by-side directly on sheet pans.
ADDITIONAL INFORMATION: Cooking time depends on the desired degree of doneness. Check internal product temperature before
removing the product from the oven. Always follow local health (hygiene) regulations for all internal temperature requirements.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
5
1000 SERIES
none
1200PER COMPARTMENT
none
NUMBER
OF SHELVES
3
5
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 5 half-size sheet pans 5 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm deep)
(GN 1/1 x 20mm deep)
(GN 2/1 x 20mm deep)
(GN 1/1 x 20mm deep)
(GN 1/1 x 20mm deep)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
ONE-HALF OPEN
165°F (74°C
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OVE RRIDE AL L OWA NCE:
• Press the TIME key.
*
• Fresh, not frozen: Approximately 1 hour.
Frozen: 2-3 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
none
4 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
27.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
P RIME RI B
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg) Average Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 Roast
1 Roast
3 Roasts
2 Roasts
2 Roasts
APPROXIMATE
MAXIMUM
1 Roast
2 Roasts
6 Roasts
6 Roasts
6 Roasts
20 lb (9 kg)
40 lb (18 kg)
120 lb (54 kg)
120 lb (54 kg)
120 lb (54 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Highly Recommended
One-Half Open
RARE: 130°F (54°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E RRIDE ALLOWA NCE: 30 °F ( 17 °C)
• Press the TIME key.
• Press the PROBE key.
• 10 minutes per pound for the first roast
(22 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
plus add 30 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
4 to 6 Hours
24 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
28.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
PR IME R I B S P E C I A L
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 Roast
1 Roast
3 Roasts
2 Roasts
2 Roasts
APPROXIMATE
MAXIMUM
1 Roast
2 Roasts
6 Roasts
6 Roasts
6 Roasts
18 lb (8 kg)
36 lb (16 Kg)
100 lb (45 kg)
100 lb (45 kg)
100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Can Cook Overnight One-Half Open
RARE: 130°F (54°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVE RRIDE AL L OWA NCE: 3 0 °F ( 1 7 °C )
• Press the TIME key.
• Press the PROBE key.
• 10 minutes per pound for the first roast
(22 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
plus add 15 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
4 Hours
24 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
29.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
RI BE YE
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg)
Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the
oven compartment.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 Roast
2 Roasts
3 Roasts
3 Roasts
3 Roasts
APPROXIMATE
MAXIMUM
1 Roast
4 Roasts
6 Roasts
9 Roasts
9 Roasts
12 lb (5 kg)
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Optional
One-Half Open
RARE: 130°F (54°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
OV E RRIDE ALLOWA NCE: 30 - 40 °F ( 17 -2 2° C )
Depending on siz e
• 8 to 11 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)
plus add 10 minutes for each additional roast.
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• 12 lb ROASTS (5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 10 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
4 Hours
12 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
30.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
B E E F RO U N D
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg)
Beef Round, Bottom (Gooseneck), Untrimmed: 14 to 23 lb (6 to 10 kg)
Season as desired. Place roasts directly on wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
1
1 or 2
2
3
3
1: 23 lb (10 kg) Roast
2: 23 lb (10 kg) Roasts 2: 23 lb (10 kg) Roasts
ITEMS
PER SHELF
1 Roast
1 Roast
2: 14 lb (6 kg) Roasts
3 roasts
6 Roasts
3: 14 lb (6 kg) Roasts 3: 14 lb (6 kg) Roasts
2 Large Roasts
or 4 Small Roasts
up to 40 lb (18 kg)
6 Large Roasts
or 9 Small Roasts
up to 100 lb (45 kg)
6 Large Roasts
or 9 Small Roasts
up to 100 lb (45 kg)
APPROXIMATE
MAXIMUM
up to 23 lb (10 kg)
none
up to 100 lb (45 kg)
none
CAPACITY
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
Small Cuts: Optional
Large Cuts: Highly
AFTER OVERRIDE:
One-Half Open
RARE: 130°F (54°C)
Recommended
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 14 lb (6 kg) ROASTS: 10 minutes per pound for
the first roast (22 minutes per kilogram)
OVE RRIDE AL L OWA NCE: 3 0 °F ( 1 7 °C )
plus add 15 minutes for each additional roast.
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• 15 to 23 lb (7 to 10 kg) ROASTS: 10 minutes per
pound for the first roast (22 minutes per kilogram)
plus add 30 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
14 lb (6 kg) ROASTS: 4 to 6 Hours
14 lb (6 kg) ROASTS: 12 Hours
15 to 23 lb (7 to 10 kg) ROASTS: 8 to 10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
15 to 23 lb (7 to 10 kg) ROASTS: 24 Hours
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
31.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
BEEF ROU N D, C A F ET ER IA o r S T E A MSH IP
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Any one of a variety of beef round used for carving on a buffet line. May be bone-in or boneless and may have a handle
on or off as required.
WEIGHT RANGE: 40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) when placing in a preheated oven.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
—
—
1
1
1
ITEMS
PER SHELF
1 roast
1 to 2 roasts
1 to 2 roasts
1 to 2 roasts
APPROXIMATE
MAXIMUM
—
—
40 lb (18 kg)
none
up to 80 lb (36 kg)
none
up to 80 lb (36 kg)
none
up to 80 lb (36 kg)
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
MUST Do Overnight
One-Half Open
RARE: 135°F (57°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
OV E RRIDE ALLOWA NCE:
• 40 to 49 lb (18 to 22 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for a second roast.
• 50 to 80 lb (23 to 36 kg): one roast only —
7 minutes per pound (15 minutes per kilogram).
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
40 to 49 lb (18 to 22 kg) Roasts: 6 to 8 Hours
50 to 80 lb (23 to 36 kg) Roasts: 8 to 12 Hours
24 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
32.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
TE NDER L O I N
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg)
Season as desired. Place tenderloin directly on wire shelves.
SERIES
MODELS
AS-250
2
500 SERIES
2
750 SERIES
3
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
3
ITEMS
PER SHELF
2 Tenderloin
3 Tenderloin
5 Tenderloin
5 Tenderloin
5 Tenderloin
APPROXIMATE
MAXIMUM
4 Tenderloin
none
6 Tenderloin
none
15 Tenderloin
none
15 Tenderloin
none
15 Tenderloin
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
One-Half Open
130°F (54°C)
RARE:
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVE RRIDE AL L OWA NCE: 4 0 °F ( 2 2 °C )
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C).
• FULL LOAD TO RARE: 1 Hour.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
1 Hour
6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
33.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
V EAL LOI N
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 Roast
2 Roasts
4 Roasts
3 Roasts
3 Roasts
APPROXIMATE
MAXIMUM
1 Roast
none
4 Roasts
none
8 Roasts
none
9 Roasts
none
9 Roasts
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
One-Half pen
RARE: 140°F (60°C)
MEDIUM
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E RRIDE ALLOWA NCE: 40 °F ( 22 °C)
• Press the TIME key.
• Press the PROBE key.
• 12 minutes per pound for the first roast
(26 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
plus add 20 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
1 Hour
10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
34.
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ELE C TRONIC OVEN C O O K I NG GU I D ELIN ES
LA MB, L E G
PRODUC T S P E CIFIC AT ION S a n d P R E PA R AT ION
Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 Roast
1 Roast
2 Roasts
6 Roasts
4 Roasts
4 Roasts
APPROXIMATE
MAXIMUM
4 Roasts
12 Roasts
12 Roasts
12 Roasts
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
Optional
D OOR V E NT S :
One-Half Open
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
SEE BELOW
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
HOLDING TEMPERATURES
HOLDING TEMPERATURES
• Press the HOLD key.
• Press the up and down
arrows to set the
• Press the HOLD key.
• Press the up and down
arrows to set the
RARE: 140°F (60°C)
RARE: 140°F (60°C)
MEDIUM RARE: 145°F (63°C)
MEDIUM: 150°F (66°C)
MEDIUM RARE: 145°F (63°C)
MEDIUM: 150°F (66°C)
MEDIUM WELL: 160°F (71°C)
WELL: 160°F (71°C)
MEDIUM WELL: 160°F (71°C)
WELL: 160°F (71°C)
holding temperature…
holding temperature…
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• To cook to MEDIUM: 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
OVERRIDE AL L OWANCE: 2 5 °F ( 1 4 °C )
• Press the PROBE key.
ADJUST TIME FOR OTHER INTERNAL
TEMPERATURE REQUIREMENTS.
• Press the up and down arrows to set the probe
temperature according to the chart shown below.
• Insert the product probe.
FINAL INTERNAL TEMPERATURE
RARE: 130°F (54°C)
PROBE TEMPERATURE SETTINGS
RARE: 105°F (41°C)
MEDIUM RARE: 135°F (57°C)
MEDIUM: 145°F (63°C)
MEDIUM RARE: 110°F (43°C)
MEDIUM: 115°F (46°C)
MEDIUM WELL: 150°F (66°C)
WELL: 160°F (71°C)
MEDIUM WELL: 125°F (52°C)
WELL: 135°F (57°C)
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
CLOSE THE OVEN DOOR.
PRESS
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMU M HOL DI N G T I M E R EQU IR ED
MA X IMU M H OL D IN G T I ME
2 Hours
10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
35.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
LAMB RAC K S (FRENCHED)
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Rack, Roast Ready, Single, Frenched: 7-bone
Season as desired. Place racks on sheet pans with icing racks inserted in pans.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
4
1000 SERIES
none
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
4
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
2 half-size sheet pans 4 half-size sheet pans 4 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1" 18" x 26" x 1" 18" x 26" x 1" 18" x 26" x 1"
CAPACITY
ON SHELVES
ON SHELVES
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (ON WIRE SHELVES) (ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
Not Recommended
D OOR V E N T S :
One-Half Open
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
135° (57°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERRIDE ALLOWANCE: 45° to 50°F (25° to 28°C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 90°F (32°C) for rare.
• Insert the product probe.
• Press the up and down arrows to set the timer to
1-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
1 Hour
4 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
36.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
H AM, FR ES H
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place directly on wire shelves.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
2
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
3
3
ITEMS
PER SHELF
1 Ham
1 Ham
2 Hams
2 to 4 Hams
2 to 3 Hams
2 to 3 Hams
APPROXIMATE
MAXIMUM
4 Hams
4 to 8 Hams
6 to 9 Hams
6 to 9 Hams
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Optional
One-Half Open
160°F (71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OVE RRIDE AL L OWA NCE: 1 2 °F ( 7 °C)
• Press the TIME key.
• Press the PROBE key.
• 12 minutes per pound for the first ham
(26 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 148°F (64°C).
plus add 30 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
2 Hours
10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
37.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
HAM, CURE D A N D S M OKE D
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg)
Place ham directly on wire shelves for cooking.
SERIES
MODELS
AS-250
2
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
1 Ham
2 Hams
2 Hams
4 Hams
3 Hams
3 Hams
APPROXIMATE
MAXIMUM
4 Hams
8 Hams
9 Hams
9 Hams
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Optional
One-Half Open
160°F (71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OV E RRIDE ALLOWA NCE: 12 °F ( 7°C)
• Press the TIME key.
• Press the PROBE key.
• 12 minutes per pound for the first ham
(26 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 148°F (64°C).
plus add 30 minutes for each additional ham.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
1 to 2 Hours
10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
38.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
PORK LO I N
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg)
Season as desired and place roasts directly on wire shelves for cooking.
SERIES
MODELS
AS-250
2
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
3
3
3
ITEMS
PER SHELF
2 Roasts
4 Roasts
2 Roasts
3 Roasts
3 Roasts
3 Roasts
APPROXIMATE
MAXIMUM
4 Roasts
9 Roasts
9 Roasts
9 Roasts
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
none
none
none
none
none
PANS
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Highly Recommended
One-Half Open
155°F to 165°F (68°C to 74°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
OVE RRIDE AL L OWA NCE: 1 2 °F ( 7 °C)
• Press the TIME key.
• Press the PROBE key.
• 15 minutes per pound for the first roast
(33 minutes per kilogram)
• Press the up and down arrows to set the probe
temperature to 153°F (67°C).
plus add 30 minutes for each additional roast.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
2 Hours
12 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
39.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
P ORK RI BS
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Spareribs: 1-1/ 2 down (38 kg or less)
Pork Loin, Back Ribs (baby back ribs): 1-1/ 2 down (38 kg or less)
Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping, and cover
with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
4
1000 SERIES
none
1200PER COMPARTMENT
none
NUMBER
OF SHELVES
3
3
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 3 half-size sheet pans
APPROXIMATELY
APPROXIMATELY
4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
CAPACITY
20 lb (9 kg)
20 lb (9 kg)
18" x 13" x 1"
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Optional
One-Half Open
WELL DONE: 160°F (71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E RRIDE ALLOWA NCE:
• Press the TIME key.
• THAWED RIBS: 2-1/2 to 3-1/2 hours.
• FROZEN RIBS: 3-1/2 to 4-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
1-1/2 Hours
12 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
40.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
PORK C H O P S
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Pork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2-inches thick (25 to 38mm)
or
Pork Loin Rib Chops with Pocket (STUFFED): 6 to 8 oz (170 to 227 grams), 1-inch to 1-1/2-inches thick (25 to 38mm)
Season as desired. Place chops side-by-side on sheet pans.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
4
1000 SERIES
none
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
4
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1" 18" x 26" x 1" 18" x 26" x 1" 18" x 26" x 1"
CAPACITY
ON SHELVES
ON SHELVES
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (ON WIRE SHELVES) (ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
One-Half Open
160°F (71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVE RRIDE AL L OWA NCE: 3 0 °F ( 1 7 °C )
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 130°F (54°C).
• Set time for 3-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
1-1/2 Hours
6 to 8 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
41.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
P ORK SHO U L D E R
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)
Season as desired and place in pans.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
1
2
none
3
3
OF SHELVES
2 roasts per pan
1 pan
2 roasts per pan
2 pans
2 roasts per pan
2 pans
2 roasts per pan
2 pans
2 roasts per pan
2 pans
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
4 roasts
10 roasts
12 roasts
12 roasts
2 roasts
up to 40 lb (18 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
up to 100 lb (45 kg)
CAPACITY
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
PANS
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Highly Recommended
One-Half Open
165° to 170°F (74° to 77°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E RRIDE ALLOWA NCE:
• Press TIME key.
• Press the up and down arrows to set 15 minutes
per pound for the first roast
(33 minutes per kilogram)
plus, add 30 minutes for each additional roast.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
2 Hours
12 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
42.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
SAUS AGE
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked
sausage, hot dogs, etc.
Place sausage side-by-side on sheet pans. Add a sufficient amount of hot water so that it just covers the bottom of each
pan. Cover each pan with clear plastic wrap.
NOTE: For precooked sausage, follow the same time and temperature settings as fresh sausage. Cooking time for a
precooked product will vary, particularly for less than full loads. When heating a full load, check the internal
product temperature after approximately one (1) hour of cooking time.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
3
4
5
none
none
OF SHELVES
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 4 half-size sheet pans 5 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1" 18" x 26" x 1"
8 full-size sheet pans 8 full-size sheet pans
CAPACITY
ON SHELVES
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
(GN 1/1 x 20mm)
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
Not Recommended
D OOR V E NT S :
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
160°F (71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERRIDE AL L OWANC E:
• Press TIME key.
• Press the up and down arrows to set the timer for
1-1/2 to 2 hours.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
none
M AX IMUM H OL D IN G T IME
6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
43.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
CHI CKE N B R EA S T S
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Chicken Breasts, Boneless: 4 to 8 oz (113 to 227 grams)
Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter, or margarine (OPTIONAL), and
lightly sprinkle with salt, pepper, and paprika.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
6
1000 SERIES
none
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
4
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 4 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
PANS
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
Open Full
185°F (85°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OV E RRIDE ALLOWA NCE:
• Press the TIME key.
• 1-1/2 to 2 hours for the first pan
plus, add 30 minutes for each additional pan.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
none
6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
44.
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E LE C TRO NIC OVEN COO KING G U I DEL IN ES
C HICKE N , P I E C E S a n d HA LVE S
PRODUCT SP E C IF IC AT ION S an d P R E PA R AT ION
Chicken: 2-1/ 2 lb to 2-3/ 4 lb (1,1 kg to 1,2 kg) average weight
Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine (OPTIONAL). Season as desired and
sprinkle with paprika.
When holding longer than 30 minutes, cover chicken with clear plastic wrap.
SERIES
MODELS
AS-250
2
500 SERIES
750 SERIES
3
1000 SERIES
none
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
12 halves
18 halves or 60 pieces 36 halves or 120 pieces 48 halves or 160 pieces 48 halves or 160 pieces
2 half-size sheet pans 3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E NT S :
OPEN FULL
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
185°F (85°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275° to 300°F (135° to 149°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275° to 300°F (135° to 149°C).
OVE RRIDE AL L OWA NCE: 1 2 °F ( 7 °C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 170° to 175°F (77° to 79°C).
• Insert the product probe in chicken thigh.
• Set cooking timer for 2-1/2 to 3 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI N G T I M E R EQU IR E D
M AX IMUM H OL D IN G T IME
8 Hours
30 Minutes
When holding longer than 30 minutes,
cover chicken with clear plastic wrap.
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
45.
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EL E CTRO NIC OV E N CO O KI N G G U ID ELIN ES
CHI CKE N, WH O L E
PROD UCT SPECIF IC AT ION S an d P R E PA R AT ION
Chicken, Whole: 2-1/ 4 lb to 2-3/ 4 lb (1 to 1,2 kg)
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.
If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken approximately 1 hour before serving.
SERIES
MODELS
AS-250
2
500 SERIES
2
750 SERIES
2
1000 SERIES
none
1200PER COMPARTMENT
none
NUMBER
OF SHELVES
ITEMS
PER SHELF
3 Chickens
4 Chickens
9 Chickens
9 Chickens
9 Chickens
APPROXIMATE
MAXIMUM
6 Chickens
8 Chickens
18 Chickens
27 Chickens
27 Chickens
6 full-size pans
2 half-size sheet pans 2 full-size sheet pans 3 full-size sheet pans 3 full-size sheet pans
CAPACITY
12" x 20" x 1"
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR V E N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Optional
Open Full
185°F (85°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature* to 300°F (149°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature* to 275° TO 300°F (135° TO 149°C).
*When cooking and holding overnight, cover the pans
with clear plastic wrap for cooking. Set cooking
thermostat to 250°F (121°C).
*When cooking and holding overnight, cover the pans
with clear plastic wrap for cooking. Set cooking
thermostat to 250°F (121°C) for 4 hours.
OVERRIDE ALLOWANCE: 10° to 15°F (6° to 8°C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 175°F (79°C).
• Set cooking timer for 3 to 3-1/2 hours.
• Insert the product probe in chicken thigh.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
SIGNAL PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOL DI NG T I M E R EQU I RED
MA X IMU M H OL D IN G T IM E
1 Hour
8 to 10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
46.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
CO RN I S H H EN S
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
Rock Cornish Hens: 12 oz (340 grams) each
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.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
1
2
3
none
none
OF SHELVES
1 half-size sheet pan
9 hens per 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
1 full-size sheet pan
18 hens per pan
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
1 half-size sheet pan
9 Cornish hens
2 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
18 Cornish hens
54 Cornish hens
72 Cornish hens
72 Cornish hens
CAPACITY
18" x 13" x 1
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm)
(GN 1/1x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(
N
O
S
H
E
L
V
E
S
R
E
Q
U
I
R
E
D
)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
175°F (79°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLO WA NCE: 1 0 °F (6 °C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 165°F (74°C).
• Set cooking timer for 3 to 3-1/2 hours.
• Insert the product probe in hen thigh.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
M A XI M U M H OL D I N G T IME
1 Hour
4 to 6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
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EL EC TRO NIC O VE N C O O K I N G G U ID E LI N E S
DUCK, W H O L E
PRODUCT SPE CI F I C ATION S a n d P R E PA RAT ION
Duck, Whole: 4 to 5 lb (2 kg)
Season as desired. Rub with oil and paprika and place directly on wire shelves.
SERIES
MODELS
AS-250
1
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
3
3
ITEMS
PER SHELF
3 Ducks
3 Ducks
6 Ducks
4 Ducks
4 Ducks
APPROXIMATE
MAXIMUM
3 Ducks
none
6 Ducks
none
12 Ducks
none
12 Ducks
none
12 Ducks
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S:
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
185° to 190F (85° to 88°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 300°F (149°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 300°F (149°C).
OVERRIDE ALLOWA NCE : 2 0 °F (1 1 °C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe in duck thigh.
• Set cooking timer for 2-1/2 to 3 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RED
M A X I M U M H OL D I N G T I M E
1 Hour
8 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
48.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
TURKE Y, WH O L E
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
Turkey, Whole: up to 25 lb (11 kg)
Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine (OPTIONAL).
Place directly on wire shelves.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
1
1
1
2
2
1 Turkey
ITEMS
PER SHELF
1 Turkey
2 Turkeys
2 Turkeys
2 Turkeys
up to 18 lb (8 kg)
APPROXIMATE
MAXIMUM
1 Turkey
none
1 Turkey
none
2 Turkeys
none
4 Turkeys
none
4 Turkeys
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Highly Recommended
175°F (79°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLO WA NCE: 1 0 - 2 0 °F ( 6 - 1 1 °C )
D epe nding o n s i ze
Press the PROBE key.
• Press the TIME key.
Press the up and down arrows to set the probe
temperature to 165°F (74°C).
• Set cooking timer for 3 to 3-1/2 hours.
Insert the product probe in hen thigh.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
M A XI M U M H OL D I N G T IME
1 Hour
4 to 6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
49.
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EL EC TRO NIC O VE N C O O K I N G G U ID E LI N E S
TURKE Y B R EA S T
PRODUCT SPE CI F I C ATION S a n d P R E PA RAT ION
Turkey Breast: 10 to 15 lb (5 to 7 kg)
Turkey breast should be at a refrigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a preheated oven.
Season as desired. Brush with oil, butter, or margarine (OPTIONAL), and sprinkle with paprika. Place breasts directly on
wire shelves.
SERIES
MODELS
AS-250
2
500 SERIES
2
750 SERIES
2
1000 SERIES
3
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
1 Turkey Breast
2 Turkey Breasts
4 Turkey Breasts
3 Turkey Breasts
3 Turkey Breasts
APPROXIMATE
MAXIMUM
2 Turkey Breasts
none
4 Turkey Breasts
none
8 Turkey Breasts
none
9 Turkey Breasts
none
9 Turkey Breasts
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S:
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
175°F (79°C)
*
Optional
TO COOK BY PROBE
• Press and release control ON/OFF key.
• Press the HOLD key.
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
*When cooking and holding overnight,
set the cook thermostat at 250°F (121°C).
*When cooking and holding overnight,
set the cook thermostat at 250°F (121°C).
OVERRIDE ALLOWA NCE : 8 °F ( 4 °C) a v e ra g e
• Press the TIME key.
• Press the PROBE key.
• Set cooking timer for 3-1/2 to 4-1/2 hours.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RED
M A X I M U M H OL D I N G T I M E
1 Hour
10 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
50.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
TURKE Y R O L L
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
Turkey Roll, Precooked, Frozen: 8 to 12 lb (4 to 5 kg)
Place fully frozen turkey rolls directly on wire shelves to reheat.
SERIES
MODELS
AS-250
1
500 SERIES
2
750 SERIES
2
1000 SERIES
3
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
ITEMS
PER SHELF
1 Turkey Roll
2 Turkey Rolls
4 Turkey Rolls
3 Turkey Rolls
3 Turkey Rolls
APPROXIMATE
MAXIMUM
1 Turkey Roll
none
4 Turkey Rolls
none
8 Turkey Rolls
none
9 Turkey Rolls
none
9 Turkey Rolls
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
165°F (74°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERRIDE ALLO WA NCE: 1 0 °F (6 °C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 155°F (68°C).
• Set cooking timer for 3 to 4 hours.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
M A XI M U M H OL D I N G T IME
1 Hour
6 to 8 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
51.
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EL EC TRO NIC O VE N C O O K I N G G U ID E LI N E S
FISH, BAKED
PRODUCT SPE CI F I C ATION S a n d P R E PA RAT ION
Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)
Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Season as desired.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
3
4
6
none
none
OF SHELVES
ITEMS
PER SHELF
1 half-size sheet pan 1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 4 half-size sheet pans 6 full-size sheet pans
8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1" ON SHELVES 18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1: 20mm deep)
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
One-Half Open
160°F (71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWA NCE :
• Press the TIME key.
• Press the up and down arrows to set the time
to 1-1/2 to 2-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RED
M A X I M U M H OL D I N G T I M E
3 to 4 Hours
none
Holding time will vary greatly depending on the
type of fish and the initial product moisture content.
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
52.
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ELEC TR ONIC O V E N C O O K I NG G U I DELI NE S
SA LM O N S T EA K S
PR ODUCT S P E C I F I C AT I ON S a n d P R E PA R AT I ON
Salmon Steaks: 6 to 8 oz (170 to 227 grams), 1" (25mm) thick
Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
4
4
none
none
7 to 8 steaks per pan
1 half-size sheet pan
7 to 8 steaks per pan
1 half-size sheet pan
15 steaks per pan
15 steaks per pan
15 steaks per pan
ITEMS
PER SHELF
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
21 to 24 salmon steaks 28 to 32 salmon steaks
60 salmon steaks
75 salmon steaks
75 salmon steaks
1 half-size sheet pan
4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 650 x 20mm) (GN 1/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (ON WIRE SHELVES) (ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
One-Half Open
155°F (68°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE AL LO WA NCE : 4 0 °F (2 2 °C)
• Press the PROBE key.
• Press the TIME key.
• Press the up and down arrows to set the probe
temperature to 115°F (46°C).
• Set the timer for 1-1/2 hours.
• Insert the product probe.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E R E QU I R E D
M A XI M UM H OL D I NG T I ME
1 Hour
3 to 4 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
53.
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EL EC TRO NIC O VE N C O O K I N G G U ID E LI N E S
TRO U T
PRODUCT SPE CI F I C ATION S a n d P R E PA RAT ION
Trout, Whole: 1 lb (454 grams) dressed
Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200
PER COMPARTMENT
NUMBER
OF SHELVES
4
6
6
none
none
6 trout
6 trout
12 trout
12 trout
12 trout
ITEMS
PER SHELF
1 half-size sheet pan 1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
24 trout
36 trout
72 trout
96 trout
96 trout
4 half-size sheet pans 6 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1" ON SHELVES
18" x 26" x 1" ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
One-Half Open
155-160°F (68-71°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWA NCE :
• Press the TIME key.
• Press the up and down arrows to set the time to
1 to 1-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RED
M A X I M U M H OL D I N G T I M E
none
4 to 6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
54.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
POTATOES
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
Potatoes, Baking: 80 to 90 count
Alw ays sto re p o tato es at ro o m tem p erature.
Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes
directly on wire shelves.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
3
4
4
4
ITEMS
PER SHELF
10 to 12 per shelf
10 to 12 per shelf
20 to 25 per shelf
20 to 25 per shelf
20 to 25 per shelf
APPROXIMATE
MAXIMUM
20 to 24 potatoes
none
30 to 36 potatoes
none
80 to 100 potatoes
none
80 to 100 potatoes
none
80 to 100 potatoes
none
CAPACITY
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
190°F (88°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control on/off key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 190°F (88°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 325°F (163°C).
OVERRIDE ALLO WA NCE:
• Press the TIME key.
• Press the up and down arrows to set the
time to 1-1/2 to 3 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
M A XI M U M H OL D I N G T IME
none
7 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
55.
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EL ECTRON IC O VE N C O O K I N G G U I DE L I N E S
QUICH E
PRODUCT SPE CIF I CATI ON S a n d P R E PAR AT I ON
Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the
prebaked shells and bake in a preheated oven.
Quiche is done when product sets up.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
4
8
8
ITEMS
PER SHELF
2 quiche
2 quiche
5 quiche
3 quiche
3 quiche
APPROXIMATE
MAXIMUM
4 quiche
4 quiche
20 quiche
24 quiche
24 quiche
CAPACITY
8" to 9" pie plate
8" to 9" pie plate
8" to 9" pie plate
8" to 9" pie plate
8" to 9" pie plate
PANS
(203mm to 229mm) (203mm to 229mm)
(203mm to 229mm) (203mm to 229mm) (203mm to 229mm)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
NO
Open Full
N/A
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
OVERRIDE ALLOWA NCE:
• Press the TIME key.
• Press the up and down arrows to select
a cook time of approximately 2 hours or
until product sets up.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RE D
M A X I M U M H OL D I N G T I M E
none
5 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
56.
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ELECT RO NIC OV E N C O O K IN G G UI D ELIN E S
R ICE
PR ODUCT S PE C I F I CAT I ON S a n d P R E PAR AT I ON
Use converted, long-grain rice only. Follow package directions for proportional amounts of rice to liquid. Heat liquid or
water to 170°F (77°C) and add rice. Fill pans to half the pan depth and cover pans with foil.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
none
none
none
3
3
ITEMS
PER SHELF
1 full-size pan
1 full-size pan
2 full-size pans
1 full-size pan
1 full-size pan
APPROXIMATE
MAXIMUM
2 full-size pans
2 full-size pans
4 full-size pans
3 full-size pans
3 full-size pans
CAPACITY
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
12" x 20" x 2-1/2"
(GN 1/1 x 65mm)
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Optional
Closed
160° to 170°F (71° to 77°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
OVERRIDE AL LO WA NCE :
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 3-1/2 to 4 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E REQ UI R E D
M AX I M U M H OL D I N G T I M E
none
8 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
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EL ECTRON IC O VE N C O O K I N G G U I DE L I N E S
BAKE D E GG C U STAR D
PRODUCT SPE CIF I CATI ON S a n d P R E PAR AT I ON
Use a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a
sheet pan. Product volume and cook time is predicated on cup size.
NO WATER BATH IS REQUIRED. Bake in a preheated oven. Custard is done when product has set or when knife
inserted in center of cup is clean when removed.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
4
4
none
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 4 half-size sheet pans
4 full-size sheet pans 5 full-size sheet pans
5 full-size sheet pans
18" x 26" x 1"
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
(GN 1/1 x 20mm)
18" x 26" x 1"
18" x 26" x 1"
(GN 1/1 x 20mm)
PANS
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
NO
Closed
N/A
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
DO NOT SET.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OVERRIDE ALLOWA NCE:
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 60-90 min., 4 oz. ramekins,
up to 3 hours for 4" steam pans
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RE D
M A X I M U M H OL D I N G T I M E
none
none
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
58.
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ELECT RO NIC OV E N C O O K IN G G UI D ELIN E S
SH EET C AK E
PR ODUCT S PE C I F I CAT I ON S a n d P R E PAR AT I ON
Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the
cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when removed.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
4
4
none
none
ITEMS
PER SHELF
1 half-size sheet pan 1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 4 half-size sheet pans 4 full-size sheet pans
4 full-size sheet pans 4 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
18" x 26" x 1"
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 2/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
NO
Open Full
N/A
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
DO NOT SET.
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 325°F (163°C).
OVERRIDE AL LO WA NCE :
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 1-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E REQ UI R E D
M AX I M U M H OL D I N G T I M E
none
none
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
59.
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EL ECTRON IC O VE N C O O K I N G G U I DE L I N E S
CHEE S E CA K E
PRODUCT SPE CIF I CATI ON S a n d P R E PAR AT I ON
Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a preheated oven. The cheese
cake is done when a toothpick inserted in the center is clean when removed. To prevent cracking, allow the cheese cake
to remain in the oven until it reaches room temperature.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
2
4
4
4
ITEMS
PER SHELF
2 cakes
2 cakes
5 cakes
3 cakes
3 cakes
APPROXIMATE
MAXIMUM
4 cakes
4 cakes
20 cakes
12 cakes
12 cakes
CAPACITY
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
8" to 10" round
spring form pans
(203mm to 254mm)
PANS
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
NO
Open Full
N/A
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
DO NOT SET.
RECOMMENDED FOR THIS ITEM.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
OVERRIDE ALLOWA NCE:
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 90 min. to 2 to 3 hours
depending on pan depth.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RE D
M A X I M U M H OL D I N G T I M E
none
none
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
60.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
PR E CO O K ED F R O ZEN F INGE R F OODS
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
CHICKEN NUGGETS: Approximately 40 per full-size sheet pan.
CORN DOGS: Approximately 30 per full-size sheet pan.
EGG ROLLS: Approximately 40 per full-size sheet pan.
MINI PIZZA: Approximately 12 to 15 per full-size sheet pan.
Line sheet pans with baking pan liners (OPTIONAL) and insert wire pan grid. Place items side-by-side on the wire pan grids.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
3
5
none
none
ITEMS
PER SHELF
1 half-size sheet pan 1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
2 half-size sheet pans 3 half-size sheet pans
5 full-size sheet pans 5 full-size sheet pans 5 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
18" x 26" x 1"
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
Not Recommended
Open Full
150°F (66°C)
TO COOK BY TIME
COOKING TIME TO BE SET: 2-1/2 hours
• Press and release control ON/OFF key.
DO NOT ALLOW THE PRODUCT TO REMAIN IN THE
OVEN FOR THE FULL SET COOKING TIME.
Set an independent timer (or mechanical bill timer on
equipped models) using the following guidelines:
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
CORN DOGS: 30 to 45 minutes
EGG ROLL: 45 to 60 minutes
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
CHICKEN NUGGETS: 45 to 60 minutes
MINI PIZZA: 60 minutes
Product may be heated from a refrigerated or frozen state.
Cooking times must be adjusted accordingly. Make certain
product reaches the fully heated temperature. Check
internal product temperature before removing product
from oven and adjust heating time as required.
• Press the TIME key.
• Press the up and down arrows to select a cook
time of approximately 2-1/2 hours.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
M A XI M U M H OL D I N G T IME
Maximum holding time varies from product to product.
Generally expect a 1 to 3 hour maximum holding time for
product acceptability.
none
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
61.
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EL ECTRON IC O VE N C O O K I N G G U I DE L I N E S
FROZ E N C O N VEN I EN C E E NT RÉE PANS
PRODUCT SPE CIF I CATI ON S a n d P R E PAR AT I ON
PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment. Place containers directly on wire shelves according to the
diagram shown.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
—
—
3
5
5
OF SHELVES
ITEMS
PER SHELF
—
—
4 foil half-size pans
12 foil half-size pans
2 foil half size pans
10 foil half-size pans
2 foil half-size pans
10 foil half-size pans
APPROXIMATE
MAXIMUM
CAPACITY
—
—
—
—
4-1/4 qts:
10" x 12" x 2-1/2"
4-1/4 qts:
10" x 12" x 2-1/2"
4-1/4 qts:
10" x 12" x 2-1/2"
PANS
(GN/1/2: 3,75 ltr:
(GN/1/2: 3,75 ltr:
(GN/1/2: 3,75 ltr:
265 x 325 x 65mm)
265 x 325 x 65mm)
265 x 325 x 65mm)
OVERNIGHT COOK & HOLD:
Optional
D OOR VE N T S :
Closed
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
140°F (60°C)
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
The probe cannot be inserted
into a frozen product.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
OVERRIDE ALLOWA NCE:
• Press the TIME key.
• See pan placement diagrams and
timer setting shown on next page.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RE D
M A X I M U M H OL D I N G T I M E
1 Hour
16 to 18 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
62.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
FRO Z E N C O N VEN IENCE E N T RÉE PANS
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
750 SERIES
1000 SERIES
1200 SERIES
TOP VIEW
QUANTITY
HALF-PANS
TIMER SETTING
TOTAL HOURS
QUANTITY
TIMER SETTING
TOTAL HOURS
TOP VIEW
HALF-PANS
1
2
2 hours, 30 minutes
2 hours, 45 minutes
3 hours, 30 minutes
3 hours, 30 minutes
4 hours, 00 minutes
4 hours, 30 minutes
5 hours, 00 minutes
5 hours, 00 minutes
6 hours, 40 minutes
7 hours, 25 minutes
7 hours, 25 minutes
7 hours, 25 minutes
1
2
2 hours, 45 minutes
3 hours, 00 minutes
3 hours, 00 minutes
3 hours, 45 minutes
4 hours, 00 minutes
4 hours, 40 minutes
5 hours, 00 minutes
5 hours, 00 minutes
3
3
4
4
5
6
5
7
6
8
7
9
8
10
11
12
9
6 hours, 00 minutes
6 hours, 00 minutes
FRONT VIEW
10
FRONT VIEW
Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a
product for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for
the amount of time specified by local health (hygiene) regulations.
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EL EC TRO NIC O VE N C O O K I N G G U ID E LI N E S
FR O Z E N C O N VEN I EN C E P ORT IONE D E N T RÉES
PRODUCT SPE CI F I C ATION S a n d P R E PA RAT ION
REHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment. Place containers directly on wire shelves according to the
diagram shown.
DO NOT OVER-COOK — CHECK INTERNAL PRODUCT TEMPERATURE
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
—
—
—
—
3
3
3
ITEMS
PER SHELF
9 portions
9 portions
9 portions
APPROXIMATE
MAXIMUM
CAPACITY
—
—
—
—
27 portions
27 portions
27 portions
3
"
"
3
"
"
3
"
"
7-/4 x 5 - 9 to 13 oz
7-/4 x 5 - 9 to 13 oz
7-/4 x 5 - 9 to 13 oz
PANS
(197mm x 127mm)
(255gm to 369gm)
(197mm x 127mm)
(255gm to 369gm)
(197mm x 127mm)
(255gm to 369gm)
OVERNIGHT COOK & HOLD:
Not Recommended
D OOR VE N T S:
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
140°F (60°C)
Closed
TO COOK BY TIME
750 SERIES
AFTER OVERRIDE:
• Press and release control ON/OFF key.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C)
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
TOP VIEW
FRONT VIEW
1000 SERIES
1200 SERIES
• Press the TIME key.
• Press the up and down arrows to select a
cook time of approximately 2 hours.
*Frozen convenience entrées removed from the original
food processor's intact packaging must be treated as a
product for reheating. Products for reheating must reach
an internal temperature of 165°F (74°C) for the amount of
time specified by local health (hygiene) regulations.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
PRESS
FRONT VIEW
TOP VIEW
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING T IM E R E Q UI RE D
M AX IM U M H OL D IN G T IM E
none
4 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
64.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
B RE A KFA S T SA N D WIC HE S
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
Thaw biscuits, croissants, or English muffins and slice horizontally.
Place upper half of bread slice on top of the other ingredients and
wrap each sandwich in clear plastic wrap. Line sheet pans with
baking pan liners (optional) and insert wire pan grid. Place
wrapped sandwiches side-by-side on the wire pan grids.
Place each ingredient on the lower half of the bread slice in the
following order.
1. Sausage patty, ham slices, or precooked bacon, frozen or thawed.
2. Egg patty (OPTIONAL), frozen or thawed.
3. 1/2 oz (14 gm) slice of American processed cheese (OPTIONAL).
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200
PER COMPARTMENT
NUMBER
OF SHELVES
2
3
3
none
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan 1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
2 half-size sheet pans
18" x 13" x 1"
3 half-size sheet pans 3 full-size sheet pans 5 full-size sheet pans
5 full-size sheet pans
18" x 26" x 1"
CAPACITY
18" x 13" x 1"
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1: 20mm deep)
(GN 1/1: 20mm deep)
(GN 2/1: 20mm deep) (GN 1/1: 20mm deep)
(GN 1/1: 20mm deep)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
Not Recommended
D OOR VE N T S :
Open Full
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
150°F (66°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING TIME TO BE SET: 2-1/2 hours
DO NOT ALLOW THE PRODUCT TO REMAIN IN
THE OVEN FOR THE FULL SET COOKING TIME.
Set an independent timer (or mechanical bill timer on
equipped models) using the following guidelines:
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the COOK key.
45 to 60 minutes
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
MAKE CERTAIN PRODUCT REACHES THE FULLY
HEATED TEMPERATURE.
• Press the TIME key.
• Press the up and down arrows to select a
cook time of approximately 2-1/2 hours.
CHECK INTERNAL PRODUCT TEMPERATURE
BEFORE REMOVING PRODUCT FROM OVEN AND
ADJUST HEATING TIME AS REQUIRED.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
none
M A XI M U M H OL D I N G T IME
2 to 3 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
65.
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EL EC TRO NIC O VE N C O O K I N G G U ID E LI N E S
COO KIE S
PRODUCT SPE CI F I C ATION S a n d P R E PA RAT ION
Premixed frozen commercial cookie dough at room temperature.
Premixed frozen commercial cookie dough pieces.
Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet pans with baking pan liners. Use a number 30 scoop to
produce a 1 oz (28 gm) cookie. Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time. Oven
doors must remain closed during baking. DO NOT OVER-BAKE.
Approximate pan capacity: 24 cookies per full-size sheet pan.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
3
6
6
none
none
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans
18" x 13" x 1"
6 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 26" x 1"
(GN 1/1 x 20mm)
18" x 26" x 1"
(GN 1/1 x 20mm)
18" x 26" x 1"
(GN 1/1 x 20mm)
PANS
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S:
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
NO
Open Full
N/A
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING TIME TO BE SET:
DO NOT SET.
Fresh: 1 full-size sheet pan: 20 minutes
2-3 full-size sheet pans: 45 minutes
• Press the COOK key.
Frozen: 1 full-size sheet pan: 30 minutes
2-3 full-size sheet pans: 45-60 minutes
• Press the up and down arrows to set the
cooking temperature to 325°F (163°C).
Cookies will continue to bake for approximately
3 minutes after being removed from the oven. Take this
factor into consideration to prevent over-baking. Place
cookies on bakery rack for cooling.
• Press the TIME key.
• Press the up and down arrows to select a
cook time.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RED
M A X I M U M H OL D I N G T I M E
none
none
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
66.
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ELEC TR ONIC O V E N C O O K I NG G U ID E L IN E S
DO UG H N U T S
PR ODUCT S P E C I F I CAT ION S a n d P R E PA RAT ION
FROZEN PRECOOKED DOUGHNUTS
Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can
be heated from a thawed or fully frozen state. For more even heating, place pans with solid doughnuts toward the top
of the oven compartment and doughnuts with holes toward the bottom of the compartment.
Approximate pan capacity: 30 doughnuts per full-size sheet pan
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
1000 SERIES
1200PER COMPARTMENT
NUMBER
OF SHELVES
2
4
4
none
none
ITEMS
PER SHELF
1 half-size sheet pan 1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
2 half-size sheet pans 4 half-size sheet pans 4 full-size sheet pans
8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
18" x 13" x 1"
18" x 26" x 1"
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(GN 1/1 x 20mm)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(NO SHELVES REQUIRED)
(ON WIRE SHELVES)
(ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
D OOR VE N T S :
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
NO
Open Full
100° to 110°F (38° to 43°C)
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING TIME TO BE SET: 2-1/2 hours
DO NOT ALLOW THE PRODUCT TO REMAIN IN THE
OVEN FOR THE FULL SET COOKING TIME.
Set an independent timer (or mechanical bill timer on equipped
models) using the following guidelines:
DO NOT SET.
45 to 60 minutes
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 325°F (163°C).
MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED
TEMPERATURE. Check internal product temperature before
removing product from oven and adjust heating time as
required.
• Press the TIME key.
• Press the up and down arrows to select a
cook time of approximately 2-1/2 hours.
Remove from oven as soon as the required internal temperature
has been reached. Glaze while still warm. Immediately place
glazed doughnuts in a heated display case.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
PRESS
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE QU I RE D
M A XI M U M H OL D I N G T IME
none
4 to 6 Hours
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
67.
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EL ECTRON IC O VE N C O O K I N G G U I DE L I N E S
DO U G H P R O O F I N G
PRODUCT SPE CIF I CATI ON S a n d P R E PAR AT I ON
For use with dough in the form of loaves or rolls as required. Capacities shown are provided as a general guideline only
and will depend on the size and shape of the selected items to be proofed. Additional wire shelves may be required for
maximum capacities shown below.
OPTION:
For added humidity, add approximately 2 cups (0,24 liter) of water in the drip pan located at the bottom of the oven.
SERIES
MODELS
AS-250
500 SERIES
750 SERIES
6
1000 SERIES
none
1200PER COMPARTMENT
none
NUMBER
OF SHELVES
3
6
ITEMS
PER SHELF
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
APPROXIMATE
MAXIMUM
3 half-size sheet pans 6 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
CAPACITY
18" x 13" x 1"
ON SHELVES
18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1"
18" x 26" x 1"
PANS
(GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(GN 1/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED) (NO SHELVES REQUIRED) (ON WIRE SHELVES) (ON WIRE SHELVES)
OVERNIGHT COOK & HOLD:
N/A
D OOR VE N T S :
CLOSED
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE:
N/A
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
PRODUCT PROBE CANNOT BE
USED FOR DOUGH PROOFING.
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 90° TO 100°F (32° to 38°C).
• Do not press the COOK key.
OVERRIDE ALLOWA NCE:
• Press the TIME key.
• Press the up and down arrows to set the time
based on size and quantity of dough, generally,
45 to 90 mintues.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HO LDING T IM E RE Q UI RE D
M A X I M U M H OL D I N G T I M E
N/A
N/A
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
68.
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PROCEDURE BLANK: ELECTRONIC OVEN COOKING
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
NUMBER
OVERNIGHT COOK & HOLD:
OF SHELVES
ITEMS
PER SHELF
DOOR VENTS:
APPROXIMATE
MAXIMUM
CAPACITY
FINAL INTERNAL TEMPERATURE
AFTER OVERRIDE
PANS
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
OVERRIDE ALLOWANCE:
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
WAIT FOR THE AUDIBLE SIGNAL
PRESS
PRESS
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MIN IMU M HOLDING TIME R EQUIRED
M AXIMUM H OLD IN G TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
NOTES
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SMOKER OPERATION
COOKING • SMOKING • HOLDING PROCEDURES
1. PREPARE UNIT FOR COOKING
2. PREHEAT OVEN
A. Press power switch “ON.”
A. Insert and adjust the required number of
shelves inside the cooking cavity.
Insert each shelf with curved edge of the
shelf toward the back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
B. Press and set “COOK”
thermostat to required
cooking temperature.
NOTE: ALWAYS KEEP DOOR VENTS
CLOSED WHEN COOKING WITH
THE SMOKING FUNCTION.
C. Press and set
“PROBE” or “TIME.”
C. Insert drip pan on the bottom surface of the
oven cavity.
D. Press and set “HOLD”
thermostat to required
holding temperature.
The oven is automatically programmed to
preheat to the set cooking temperature.
The oven will produce an audible signal when
fully preheated.
WA R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.
SMOKING TIMES
It is recommended the operator be familiar with the taste preferences of the area.
Initially experimenting with a minimal amount of smoking time is suggested.
LIGHT SMOKE FLAVOR . . . . . . . . 10 MINUTES
MEDIUM SMOKE FLAVOR . . . . . . . 30 MINUTES
HEAVY SMOKE FLAVOR . . . . . . . . 40 MINUTES
VERY HEAVY SMOKE FLAVOR . . . . . 60 MINUTES*
EXTRA HEAVY SMOKE FLAVOR . . . . . 80 MINUTES*
*FOR A SMOKING TIME OVER 60 MINUTES:
RELOAD WOOD CHIP CONTAINER AND ACTIVATE SMOKING TIMER AS NEEDED.
70.
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SMOKER OPERATION
COOKING • SMOKING • HOLDING PROCEDURES
HOT SMOKE
3. PREPARE PRODUCT FOR COOKING
6. SET SMOKING TIMER
A. Refer to individual cooking instructions.
The Smoking Timer activates the heating element
located within the Wood Chip Container. When the
Wood Chip Container is full, the heating element
can be activated to produce smoke for a period of
approximately 1 hour.
4. PREPARE WOOD CHIPS
A. Take one container
load of dry wood
chips and soak the
chips in water for
5 to 10 minutes.
TO SET SMOKING FUNCTION:
• Press the SMOKER KEY.
B. Shake excess water off wood chips.
C. Remove Wood Chip Container from the
interior back panel of the smoker. Place the
moistened chips in the Wood Chip Container
and replace the container in the oven.
• Press the up L and down M arrow keys
to select the smoke time in minutes.
PRESSꢀ
5. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions.
7. OVERNIGHT COOK AND HOLD
Do NOT overload the oven.
For maximum product tenderizing and to
reduce labor during peak preparation hours, it
is highly recommended that many products be
cooked and held overnight. Refer to individual
cooking instructions.
B. Most meat products are cooked directly on
wire shelves. For many products, the use
of pans is not recommended. See
individual product guidelines for
recommendations.
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SMOKER OPERATION
COOKING • SMOKING • HOLDING PROCEDURES
COLD SMOKE
D. Insert sanitized PROBE into the product
and allow temperature of probe to reach
product temperature (approximately
10 seconds).
THE OVEN MUST BE AT ROOM
TEMPERATURE BEFORE BEGINNING
THE COLD SMOKE PROCEDURE.
A. Press power switch “ON.”
E. Press PROBE KEY.
• Press the up L and down M arrow
keys to set PROBE temperature to
50°F (10°C).
B. Press HOLD KEY.
• Press the up L and down M arrow
keys to set HOLD temperature to
32°F (0°C).
PRESSꢀ
C. Press and hold the “SMOKER” key for
approximately 5 seconds until an audible
signal (beep) is heard and smoke time is
displayed.
NOTE: If probe temperature is above
the set probe temperature of 50°F (10°C),
the probe light will flash and the unit
will beep 3 times every 15 seconds to
alert the operator to a product over
temperature condition.
• Press the up L and down M arrow
keys to select the smoke time in
minutes.
WA R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT
FAILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SMOKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THUMBNAIL SIZE.
*OVEN DEFAULT TEMPERATURE ADJUSTMENT
• Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of 60°F (16°C)
to prevent the oven from producing heat.
TO INCREASE THE DEFAULT TEMPERATURE: Press the HOLD KEY and press the up L
arrow to set a higher default temperature.
72.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED BEEF BRISKET
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
3
COMPARTMENT
Season brisket as desired. Place brisket directly on wire
shelves, fat side down. Briskets can also be wrapped in
clear plastic wrap for the cooking, smoking, and holding
function (OPTIONAL).
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
3 to 4 roasts
12 roasts
NOTE: Due to the density of this cut of meat a
smoking time of 1 hour will provide a
medium smoke flavor.
up to 100 lb (45 kg)
none
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
165°F (73°C)
Highly Recommended
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
OVERRIDE ALLOWANCE: 6°F (3,3°C)
• Press the up and down arrows to set the
time to 20 minutes per pound for the first
roast (44 minutes per kilogram)
plus
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 160°F (71°C).
add 30 minutes for each additional roast.
• Press the HOLD key.
•
•
Press the HOLD key.
Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
6 Hours
24 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
73.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED FRESH HAMS
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
2
COMPARTMENT
Season as desired and place hams directly
on wire shelves.
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
3 to 4 hams
NOTE: This product requires 3 to 4 smoke cycles of 1
hour each with a full wood chip container for
each cycle. Press the SMOKER key and
reset the smoke timer to one hour for
each cycle.
6 to 8 hams
up to 100 lb (45 kg)
none
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
160°F (71°C)
Optional
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to
set the cooking temperature to
250°to 275°F (121°to 135°C).
• Press the up and down arrows
to set the cooking temperature
to 250°to 275°F (121°to 135°C).
• Press the TIME key.
OVERRIDE ALLOWANCE: 12°F (7°C)
• Press the up and down arrows to set the
time to 12 minutes per pound for the first
ham (26 minutes per kilogram)
plus,
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to148°F (64°C).
add 30 minutes for each additional ham.
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle
as indicated above.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle as
indicated above.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
2 Hours
10 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
74.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED PORK RIBS
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):
2 rib rack shelves or
3 flat wire shelves
1-1/2 down (38 kg or less)
COMPARTMENT
Ribs can be cooked frozen or thawed. Season as desired.
Place ribs on sheet pans, slightly overlapping, or use rib rack
shelves for more even smoke penetration. If desired, barbecue
sauce can be included with initial seasoning to allow it to cook
into the ribs.
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
13 slabs per rib rack shelf
14 to 18 slabs per flat wire shelf
60 lb (27 kg)
18" x 26" x 1" with wire shelves
(GN 2/1 x 20mm NO SHELVES)
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
160° to 170°F (71° to 77°C) WELL DONE
Optional
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the COOK key.
RECOMMENDED FOR THIS ITEM.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
OVERRIDE ALLOWANCE:
• Press the up and down arrows —
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set
the smoke time to one hour for medium
smoked flavor.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
12 Hours:
1-1/2 Hours
After completing the hold cycle, additional heated
barbecue sauce can be added prior to service.
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
75.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED DUCK, WHOLE
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Duck, Whole: 4 to 5 lb (2 kg)
2
COMPARTMENT
Season as desired. Rub with oil and paprika.
Place ducks directly on wire shelves.
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
6 ducks per shelf
12 ducks
60 lb (27 kg)
none
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
185° to 190°F (85° to 88°C)
Not Recommended
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 300°F (149°C).
• Press the up and down arrows to set the
cooking temperature to 300°F (149°C)
OVERRIDE ALLOWANCE: 20°F (11°C)
• Press the TIME key.
• Press the PROBE key.
• Press the up and down arrows to set
the cooking time to 3 to 3-1/2 hours.
• Press the up and down arrows
to set the probe temperature to
165° to 170°F (74° to 77°C).
• Insert the product probe into a duck thigh.
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
1 Hour
8 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
76.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED TURKEY
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Turkey Whole: 25 lb (11 kg)
1
COMPARTMENT
Turkey must be fully thawed. Season as desired.
Rub with oil, butter, or margarine (OPTIONAL).
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
2 turkeys
2 turkeys
none
NOTE: When cooking and holding overnight or
holding for an extended period of time,
set the cook thermostat to 250°F (121°C).
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
185°F (85°C)
Highly Recommended.
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
OVERRIDE ALLOWANCE: 20°F (11°C)
• Press the TIME key.
10 minutes per pound (22 minutes per kg)
for the first turkey,
• Press the PROBE key.
• Press the up and down arrows
to set the probe temperature to
165° to 170°F (74° to 77°C).
plus
add 30 minutes for the second turkey.
• Insert the product probe into a turkey thigh.
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
1 to 2 Hours
10 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
77.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED COD
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
*
Alaskan Strip Cod
none
COMPARTMENT
Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets
side-by-side (tightly together) on pans.
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
2 pans per shelf position
6 pans
PAN PLACEMENT: From the top of the oven,
pan slide position 1, 4, and 7.
*
12" x 20" x 2-1/2"
Haddock may be substituted.
(GN 1/1: 530 x 325 x 65mm)
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
150°F (66°C)
Not Recommended
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the COOK key.
RECOMMENDED FOR THIS ITEM.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Press the up and down arrows to set the
cooking time to 1-1/2 to 2 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to one hour.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
none
3 to 4 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
78.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED SALMON
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Salmon, Whole: 8 to 10 lb (4 to 5 kg)
2
COMPARTMENT
Scale and wash fish thoroughly. If desired, fish can be
placed in a salt brine and refrigerated for 2 to 3 hours.
Place fish upright on sheet pans.
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
1 full-size sheet pan
DO NOT LAY FISH ON ITS SIDE.
3 full-size sheet pans
6 whole salmon
*NOTE: Fill wood chip container and set smoke
timer twice for a 2-hour, heavy smoke
flavor
18" x 26" x 1"
(GN 2/1 x 20mm NO SHELVES)
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
150°F (66°C)
Not Recommended
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
OVERRIDE ALLOWANCE: 35°F (19°C)
• Press the TIME key.
• Press the up and down arrows to set the
cooking time to 2 to 2-1/2 hours.
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 115°F (46°C).
• Press the HOLD key.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for mild* smoke flavor.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for mild* smoke flavor.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
1 to 2 Hours
10 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
79.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED SHRIMP
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Shrimp: 16 to 20 count
4
COMPARTMENT
Shrimp may remain in the shell, or may be peeled and
deveined. Season as desired. Place in a single layer on pan.
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
1 full-size sheet pan
4 full-size sheet pans
approximately 24 lb (11 kg)
18" x 26" x 1" ON SHELVES
(GN 2/1 x 20mm NO SHELVES)
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
150° to 160°F (66° to 71°C)
Not Recommended
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the COOK key.
RECOMMENDED FOR THIS ITEM.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Set cook time for 45 minutes to 1 hour.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 45 minutes.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
none
1 Hour
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
80.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
SMOKED BEANS
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Use a favorite bean recipe. Mix ingredients and divide
into six (6) full-size pans (GN 1/1). Stir beans
thoroughly before the second smoke cycle.
none
COMPARTMENT
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
2 full-size pans
6 full-size pans
12" x 20" x 2-1/2"
(GN 1/1: 530 x 325 x 65mm)
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
170°F (77°C)
Recommended
Closed
AT END OF OVERRIDE PERIOD
TO COOK BY PROBE
TO COOK BY TIME
• Press and release control ON/OFF key.
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
• Press the COOK key.
RECOMMENDED FOR THIS ITEM.
• Press the up and down arrows to set the
cooking temperature to 225°F (107°C).
OVERRIDE ALLOWANCE:
• Press the TIME key.
• Set the cooking time from 4 to 6 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key. Fill wood chip
container and set smoke timer twice for 1
hour each during the cooking cycle.
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
SIGNAL PRESS
SIGNAL PRESS
WAIT FOR THE AUDIBLE
WAIT FOR THE AUDIBLE
TO INDICATE OVEN HAS PREHEATED.
TO INDICATE OVEN HAS PREHEATED.
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
4 Hours
12 Hours
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
81.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
COLD SMOKED SALMON
PRODUCT SPECIFICATIONS and PREPARATION
MODEL
767-SK/III, 1767-SK/III
SHELVES
PER
Salmon Fillets, Fresh: 2-1/2 to 4 lb (1 to 2 kg) each
3
COMPARTMENT
INGREDIENTS REQUIRED:
Fresh salmon fillets or sides
Sea Salt, Large Crystals
Granulated Sugar
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
3 fillets/sides per shelf
9 fillets
or
Brown Sugar (for best color)
FOLLOW INSTRUCTION
ON THE NEXT PAGE
12" x 20" x 2-1/2"
(GN 1/1: 530 x 325 x 65mm)
USAGE
OVERNIGHT COOK & HOLD:
FINAL INTERNAL TEMPERATURE:
DOOR
VENTS:
NOT TO EXCEED 77° F (25°C)
n/a
Closed
AT END OF HOLDING PERIOD
TO SMOKE BY PROBE
TO SMOKE BY TIME
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
DO NOT SET COOK KEY.
DO NOT SET COOK KEY.
OVERRIDE ALLOWANCE: N /A
• Press and hold the SMOKER key for 5 seconds.
• Press the up and down arrows to set the
smoke time for 10 to 20 minutes.
• Press and hold the SMOKER key for 5 seconds.
• Press the up and down arrows to set the
smoke time for 10 to 20 minutes.
DO NOT SET TIME KEY.
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 77°F (25°C).
CLOSE THE OVEN DOOR.
CLOSE THE OVEN DOOR.
PRESS
PRESS
MINIMUM HOLDING TIME REQUIRED
MAXIMUM HOLDING TIME
INTERNAL TEMPERATURE NOT TO EXCEED 77° F (25°C)
2 HOURS
OVEN DEFAULT TEMPERATURE ADJUSTMENT
• Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of
32°F (0°C) to prevent the oven from producing heat.
• To increase the default temperature ...
Press the HOLD KEY and press the up L arrow to set a higher default temperature.
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
82.
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ELECTRONIC SMOKING OVEN COOKING GUIDELINES
COLD SMOKED SALMON
PRODUCT SPECIFICATIONS and PREPARATION
SA UMON FUME
Fresh Salmon Fillets:
2-1/2 to 4 lb ( 1 to 2 kg) each
OVEN MUST BE AT ROOM
TEMPERATURE BEFORE BEGINNING
THE COLD SMOKE PROCEDURE.
Soak wood chips in water according to directions
(5 to 10 minutes), fill wood chip container full and
insert in chip holder located at the back of the oven.
INGREDIENTS REQUIRED
Fresh Salmon Fillets or Sides
Sea Salt: Large Crystals
Granulated Sugar
Fill pan with ice and locate pan in shelf position
number 7 (just above wood chip container).
or
Place prepared salmon fillets on a wire grid as
indicated on the diagram and insert wire grid on
oven shelf beginning with the top shelf position.
Brown Sugar (for best color)
WOOD CHIP CONTAINER: FULL
DOOR VENTS: CLOSED
1
2
3
SUPPLIES REQUIRED
4
5
Clear Plastic Wrap
6
7
Paper Toweling
Wire Mesh Grids
Tweezers
8
9
10
11
Ice: 3 to 4 lb (1 to 2 kg)
Insert product probe into the center of the middle
salmon fillet located in the top shelf position, or
central shelf position when smoking a full load. To
maintain proper color, the internal temperature of the
salmon must not exceed 77°F (25°C). For this reason,
it is important to begin the smoking process with the
oven at room temperature.
PREPARATION
Remove bones from fillets with a tweezers to
avoid rupturing tissue.
SALTING
50% Sea Salt or Kosher Salt
50% Granulated or Brown Sugar
Make certain oven vents are closed. Close oven door
and set the SMOKE TIMER for 10 to 20 minutes
depending on taste preference. Smoke time operates
concurrently with oven time. The fillets must remain
in the oven for a total period of 2 hours. Do not open
the oven door during this 2 hour period.
To remove moisture from the raw salmon, blend
salt and sugar mixture thoroughly and pack
firmly around each fillet. Cover salt-filled pans
with clear plastic wrap and refrigerate for 24
hours. Following the 24 hour refrigeration
period, remove fillets from salt/sugar mixture
and rinse thoroughly under cold, running water.
Pat dry with paper toweling. Place fillets side-
by-side on a sheet pan and return, uncovered, to
the refrigerator for a period of 6 hours for the
final drying period.
Following the required oven time, remove the fillets,
cover with clear plastic wrap and refrigerate until
fully chilled.
83.
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FOOD HOLDING & SANITATION
FOOD HOLDING - FUNCTION & VALUE
GENERAL HOLDING GUIDELINES
In the previous sections, cooking procedures in
the Halo Heat Low Temperature Cooking and
Holding Oven have been emphasized. If practical
to the individual food service operation, these
ovens can also be used without the cooking
function to hold foods at proper serving
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
product must be based on the moisture content of
the product, product density, volume, and proper
serving temperatures. Safe holding temperatures
must also be correlated with palatability in
determining the length of holding time for a
specific product.
temperatures. Individual holding cabinets can also
be used to accomplish this function.
Food production in most food service facilities
is accomplished in a variety of different cooking
equipment. Food quality can be easily lost
Halo Heat maintains the maximum amount of
product moisture content without the addition of
water, water vapor, or steam. Maintaining
maximum natural product moisture preserves the
natural flavor of the product and provides a more
genuine taste. In addition to product moisture
retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the
cabinet without the necessity of a heat distribution
fan, thereby preventing further moisture loss due
to evaporation or dehydration.
between the time a product is removed from an
oven and the time of direct service. Regardless of
the method of preparation, proper handling of food
within this time period is of critical importance to
the food service operator. Halo Heat hot food
holding equipment is able to support any type of
food preparation by extending the longest possible
holding life for the widest variety of products.
For maximum efficiency, hot food holding
equipment should be selected on the basis of the
full range of functions this equipment can provide
to the individual operation. For example, dough
proofing, bulk food holding for buffet service or
other situations, and the transportation of hot foods
are some of the major functions of these cabinets for
multi-purpose utility. When properly planned,
Halo Heat holding equipment can be a time
management aid, support the food service operation
by extending preparation times outside of peak
preparation hours, and provide a quality product in
prolonged holding situations.
In an enclosed holding environment, too much
moisture content is a condition which can be
relieved. A product achieving extremely high
temperatures in preparation must be allowed to
decrease in temperature before being placed in a
controlled holding atmosphere. If the product is
not allowed to decrease in temperature, excessive
condensation will form increasing the moisture
content on the outside of the product. To preserve
the safety and quality of freshly cooked foods
however, a maximum of 1 to 2 minutes must be the
only time period allowed for the initial heat to be
released from the product.
Consult an Alto-Shaam representative for
information on compatible holding equipment or
for recommendation on full systems tailored to
meet specific requirements.
Most Halo Heat holding equipment is provided
with a thermostat control between 60° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the
vents for crisp holding.
If the unit is equipped with a thermostat
C A U T I O N
indicating a range of between 1 and 10, use a metal-
stemmed, indicating thermometer to measure the
internal temperature of the product(s) being held.
Adjust the thermostat setting to achieve the best
overall setting based on internal product temperature.
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.
84.
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FOOD HOLDING & SANITATION
H O L D I N G T E M P E R A T U R E R A N G E
GENERAL HOLDING CABINET OPERATION
MEAT
BEEF ROAST — Rare
FAHRENHEIT
130°F
CELSIUS
54°C
1. PREHEAT THE HOLDING CABINET
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
155°F
68°C
• 200°F (93°C) FOR 30 MINUTES
160° — 175°F
160° — 175°F
160° — 175°F
130°F
71° — 79°C
71° — 79°C
71° — 79°C
54°C
When the thermostat is turned clockwise to an “ON”
position, the red indicator light will illuminate and will
remain lit as long as the unit is calling for heat. Allow a
minimum of 30 minutes of preheating before loading the
holding cabinet with food. The red indicator light will
go “OUT” after approximately 30 minutes preheat time,
or when the air temperature inside the unit reaches the
temperature set by the operator. Verify the full
PASTRAMI
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
140° — 160°F
160°F
60° — 71°C
71°C
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
HAM
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
preheated temperature with the holding temperature
gauge located on the control panel of the cabinet.
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
2. LOAD THE CABINET WITH HOT FOOD ONLY.
160° — 175°F
160° — 175°F
160° — 175°F
71° — 79°C
71° — 79°C
71° — 79°C
The purpose of the holding cabinet is to maintain hot
food at proper serving temperature.
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
120° — 140°F
49° — 60°C
Only HOT food should be placed into the cabinet.
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
Before loading the cabinet with food, use a food
thermometer to make certain all products are at an
internal temperature range of 140° to 160°F
(60° to 71°C). Any food product not within the proper
temperature range should be heated before loading into
the holding cabinet.
PIZZA
POTATOES
PLATED MEALS
SAUCES
140° — 165°F
140° — 200°F
140° — 200°F
160° — 175°F
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
3. RESET THE THERMOSTAT TO 180°F (82°C).
SOUP
VEGETABLES
Make certain the cabinet doors are securely closed, and
reset the thermostat to 180°F (82°C).
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED
GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON
INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL
HELATH (HYGIENE) REGULATIONS FOR ALL INTERNAL
TEMPERATURE REQUIREMENTS.
THIS WILL NOT NECESSARILY
BE THE FINAL SETTING.
Proper temperature range for the products being held
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
with a food thermometer to assure maintenance of the
proper temperature range of 140° to 200°F (60° to 93°C).
85.
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FOOD HOLDING & SANITATION
SANITATION and HANDLING
Food flavor and aroma are usually so
closely related it is difficult, if not impossible,
to separate them. There is also an important,
inseparable relationship between cleanliness
and food flavor. Cleanliness, top operating
efficiency, and appearance of equipment
contribute considerably to savory, appetizing
foods. Good equipment that is kept clean,
works better and lasts longer.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose
and should be routinely used on all products
that require holding at a specific temperature.
HOT FOODS
40° to 140°F DANGER ZONE
70° to 120°F CRITICAL ZONE 21° to 49°C
140° to 165°F SAFE ZONE 60° to 74°C
4° to 60°C
Most food imparts its own particular aroma
and many foods also absorb existing odors.
Unfortunately, during this absorption, there is
no distinction between GOOD and BAD odors.
The majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity,
COLD FOODS
ABOVE 40°F DANGER ZONE ABOVE 4°C
40°F or BELOW SAFE ZONE 4°C or BELOW
FROZEN FOODS
ABOVE 32°F
DANGER ZONE
ABOVE 0°C
mustiness, stale or other OFF flavors are
usually the result of bacterial activity.
0° to 32°F
CRITICAL ZONE
-18° to 0°C
0°F or BELOW
SAFE ZONE -18°C or BELOW
The easiest way to insure full, natural food
flavor is through comprehensive cleanliness.
This means good control of both visible soil
(dirt) and invisible soil (microorganisms).
Clean surfaces don’t smell. This is a basic and
important fact to assure good quality in food of
all kinds.
A comprehensive sanitation program should
focus on the training of staff in basic sanitation
procedures. This includes personal hygiene,
proper handling of raw foods, cooking to a safe
internal product temperature, and the routine
monitoring of internal temperatures from
receiving through service. Personal cleanliness
is generally the most difficult field to control.
Rigid rules of personal hygiene and practice
must be instituted and maintained with
A thorough approach to sanitation will
provide essential cleanliness. It will assure
an attractive appearance of equipment, along
with maximum efficiency and utility. More
importantly, a good sanitation program
provides one of the key elements in the
prevention of food-borne illnesses.
standards set at the highest levels.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. All these
factors are important to build quality service as
the foundation of customer satisfaction.
A controlled holding environment for
prepared foods is just one of the important
factors involved in the prevention of food-
borne illnesses. Temperature monitoring
and control during receiving, storage,
preparation and the service of foods are of
equal importance.
86.
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FOOD HOLDING & SANITATION
FOOD SAFETY GUIDELINES
Safe food handling practices to prevent food-
borne illness is of critical importance to the
health and safety of your customers. HACCP,
an acronym for Hazard Analysis (at) Critical
Control Points, is a quality control program of
operating procedures to assure food integrity,
quality, and safety. Taking steps necessary to
augment food safety practices are both cost
effective and relatively simple. While HACCP
guidelines go far beyond the scope of this
booklet, additional information is available by
contacting the USDA/FDA Food-borne Illness
Education Information Center.
All heated food must be maintained at 140°F to
150°F (60°C to 65°C) after being heated. Foods
that have been heated followed by refrigerated
storage must be reheated to a minimum of
165°F (74°C) to prevent bacteria growth.
G
All stored food items must be covered and
placed in a cooler or freezer at a minimum
height of 6-inches (152mm) above the floor.
G
Employees serving food, preparing food,
or washing utensils must wear an effective
hair covering.
G
Employees must wash their hands before
serving or preparing food.
G
Soap and towels must be provided at the
hand-sink which must only be used for
SUMMARY
washing hands.
In the United States, the Food and Drug
G
No smoking or use of tobacco products is
Administration has a published Food Code as a
reference guide for the prevention of food-borne
illness in retail outlets such as restaurants,
institutions, and grocery stores. Provisions of
this Food Code are compatible with the concept
and terminology of Hazard Analysis (at) Critical
Control Points (HACCP) and contains expanded
provisions for food safety. The FDA
allowed in the food preparation or service area.
G
All serving containers must be stored with
food contact surfaces covered or in the
down position.
G
All utensils must be washed in a three-
compartment sink and dipped in a final
sanitation rinse. A pH test kit must be used
to check the rinse water.
publication, along with local codes, should be
the final word with regard to all issues
G
Food preparation surfaces must not be used
regarding food safety and sanitation in the U.S.
For more information contact:
for the storage of non-food items.
G
All cold food must be stored at or below
40°F (4°C).
Center for Food Safety and Applied Nutrition
Food and Drug Administration
PHONE: 1-888-SAFEFOOD
G
Frozen foods must not be thawed at room
temperature or in water. Use the cooler for
thawing and thaw foods slowly.
87.
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COOKING NOTES
Alto-Shaam has established a twenty-four hour emergency service call
center to offer immediate customer access to a local authorized
service agency outside of standard business hours. The emergency
service access is provided exclusively for
Alto-Shaam equipment and is available throughout the
United States through the use of Alto-Shaam's toll-free
number. Emergency service access is available seven
days a week including holidays
.
88.
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COOK/HOLD/SERVE SYSTEMS
G
G
G
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t
P. O . B o x 4 5 0
M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0
U . S . A .
G
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PHONE: (262)251-3800 (800)558-8744 U.S.A./CANADA
FAX: (262)251-7067 (800)329-8744 U.S.A.
PRINTED IN U.S.A.
#567 • 05/08
PRICE: U.S.$15.00
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