Alto Shaam Oven Electronically Operated Ovens User Manual

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 SureTempheat 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  
ቩ ቪ  
ƹ
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 .  
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 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 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 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  
Probe Usage:  
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  
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.  
12.  
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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.  
16.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
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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.  
PRESS  
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.  
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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.  
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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.  
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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.  
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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 .  
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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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