E LECT RON I C OVEN C OOK ING GUI DEL I NES
BEE F ST RIP LOIN
| Loin, Str ip Loi n, | PRO DUC T S PECI FICATIONS a nd | PREPARA TION |
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| Bone les s: | 8 to 12 lb (4 to | 5 kg) |
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| Season as desired. | Place roasts direct ly on the wire shel ves wit h fat side dow n. | Plac e larger roasts tow ard the top of the |
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| oven compartm ent. |
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| MODELS |
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| 500 SERIES |
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| 750 SERIES |
| 1000 SERI ES |
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| SERIE S |
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| 1200PER COMPARTMENT |
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| NUMBE R |
| 2 |
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| 2 |
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| 2 |
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| 3 |
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| 3 |
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| OF SHELVES |
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| PER SHELF |
| 1 roast |
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| 2 roasts |
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| 4 roasts |
| 3 roasts |
| 3 roasts |
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| ITEMS |
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| APPROXIMATE |
| 2 roasts |
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| 4 roasts |
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| 8 roasts |
| 9 roasts |
| 9 roasts |
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| up to 24 lb (11 kg) |
| up to 40 lb (18 kg) |
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| up to 100 lb (45 kg) |
| up to 100 lb (45 kg) |
| up to 100 lb (45 kg) |
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| MAX IMU M |
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| CAPACITY |
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| PANS |
| none |
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| none |
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| none |
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| none |
| none |
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| OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS: | FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE |
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| T | ND | F OVER RID E PERIOD : |
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| AFTER OVERRIDE: |
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| OPT IO NAL |
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| RA RE : 130°F (54°C ) |
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| OVER NIG HT COOK & HOLD : Optio nal |
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| RA RE | — 130°F (54°C) |
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| TO CO OK BY PROBE |
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| TO COO K BY TIM E |
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| • Press and release control ON/OFF key. |
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| • Press and release control ON/OFF key. |
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| • Press the HOLD key. |
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| • Press the HOLD key. |
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| • Press the up and down arrows to set the holding |
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| • Press the up and down arrows to set the holding |
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| temperature to 140°F (60°C). |
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| temperature to 140°F (60°C). |
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| • Press the COOK key. |
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| • Press the COOK key. |
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| • Press the up and down arrows to set the cooking |
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| • Press the up and down arrows to set the cooking |
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| temperature to 250°F (121°C). |
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| temperature to 250°F (121°C). |
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| • Press the TIME key. |
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| OV ERRIDE | A LLOWANC | E: | 3 | (1 7- 22 °C) |
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| Depending | on size |
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| • 8 to 10 lb ROASTS(4 to 4,5 kg): 8 minutes per |
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| pound for the first roast (18 minutes per kilogram) |
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| • Press the PROBE key. |
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| plus add 8 minutes for each additional roast. |
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| • Press the up and down arrows to set the probe |
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| • 12 lbROASTS (5 kg): 10 minutes per pound |
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| temperature to 90°F (32°C). |
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| • Insert the product probe. |
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| for the first roast (22 minutes per kilogram) |
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| plus add 8 minutes for each additional roast. |
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| CLOSE THE OVEN DOOR. |
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| CLOSE THE OVEN DOO R. |
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| PRESS |
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| PRESS |
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| WAIT | FOR | THE AUDIBLE | SIGNAL |
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| WAIT FOR THE AUDIBLE SIGNAL |
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| TO INDICATE OVEN HAS PREHEATED. |
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| TO INDICATE OVEN HAS PREHEATED. |
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|
M IN IM U M H O LDIN G TIME RE QU IR ED
MAXIMUM HOLDING TIME
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| 4 Hours |
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| 12 Hours |
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TIM E REQUIRED | IN | "HOLD " CYC LE BE FO RE SERVIN G . |
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T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGEST | ED | GUI DEL INES | ONL Y. | ALL | C OOK ING S HOUL D BE | BAS ED ON I NT ERN A L PROD U C T | TEMPE RATURE | S . | |
DU E TO VA RIA T IONS IN | PRODUCT QUALITY , | WE I GH T, | A ND | D E SI RE D D EGRE E O F | D ON ENE SS , THE COOK ING | TI M ER OR P ROB E TEM PER AT U RE | M AY NEE D TO | BE | ||||
AD JU STED ACCORDINGL | Y. | AL WAYS | FOLLOW | LOCA L H EA LT H (HY G IE NE ) | RE G U LA TI ONS | F OR AL L I N TE RNAL TE MP E RA TU R E R E Q U IR EMEN TS . |
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24.