MENU CARD
PROGRAM NUMBER _______ | Prep. |
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Menu Item________________ |
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| MODE | FINISH |
| OVEN CONTROL | |||
| Hot Air - Vent (Closed / Open) |
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| FAN |
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| Steam - | TIME | PROBE | TEMP. |
| HUMIDIFIER | |
| Combi - ( Steam Factor |
| Speed | ||||
| Hr. Min. | °F | °F | F° | Manual | ||
| 1•, 2•, 3•, 4•, 5•, 6• ) | Full or 1/2 | |||||
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Phase 1 |
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Phase 2 |
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Phase 3 |
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Phase 4 |
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Phase 5 |
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| PROGRAM NUMBER 20 | Prep. 18 pounds each - refrigerated at 40°F - |
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| Menu Item ROAST BEEF | set at room temperature 1 hour before roasting |
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| MODE | FINISH |
| OVEN CONTROL |
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| Hot Air - Vent (Closed / Open) |
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| FAN |
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| Steam - | TIME | PROBE | TEMP. |
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| HUMIDIFIER |
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| Combi - ( Steam Factor |
| Speed |
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| Hr. Min. | °F | °F | F° | /2 | Manual |
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| 1•, 2•, 3•, 4•, 5•, 6• ) | Full or 1 |
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| Phase 1 | STEAM | 20 Min. |
| 212°F |
| Full |
| No |
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| Phase 2 | COMBI - | 4Hr. 30Min. |
| 295°F |
| Full |
| No |
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| 3• ~ Steam Factor = 20 |
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| Phase 3 | HOT AIR - | 10 Min. |
| 375°F |
| Full |
| No |
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| Vent Closed |
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| Phase 4 |
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| Phase 5 |
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