E LECT RON I C OVEN C OOK ING GUI DEL I NES
CORNE D BEEF
PRO DUC T S PECI FICATIONS a nd PREPARA TION
Corned Beef: 9 to 12 lb (4 to 5 kg)
Leave the corn ed beef in the original plastic bag and place the corn ed beef bag direc tly on the wire shel f.
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| 500 SERIES |
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| 750 SERIES |
| 1000 SERI ES |
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| 1200PER COMPARTMENT | |||||||||||||||||||||||||
| NUMBE R | 2 |
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| OF SHELVES |
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| PER SHELF | 1 |
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| 2 roasts |
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| 3 to 4 roasts |
| 2 to 3 roasts |
| 2 to 3 roasts | |||||||||||||||
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| APPROXIMATE | 2 roasts |
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| 4 roasts |
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| 6 to 8 roasts |
| 6 to 9 roasts |
| 6 to 9 roasts | |||||||||||||||
| 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) | |||||||||||||||||||||||
| 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 | ||||||||||
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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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| OVERNIGH T COOK & HOLD: MUS T do an ov erni ght | 175°F (79°C) |
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| MUS T DO OVERNI GHT |
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| 175°F (79°C ) |
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| cook and hold. |
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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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| COOKING BY PRODUCT PROBE |
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| TEMPERATURE IS NOT |
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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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| RECOMMENDED FOR THIS ITEM. |
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| temperature to 160°F (71°C). |
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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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| temperature to 250°F (121°C). |
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| OV ERRIDE | A LLOWANC E: |
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| • Press the TIME key. |
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| • 20 minutes per pound for the first corned beef | |||||||||
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| (44 minutes per kilogram) |
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| add 30 minutes for each additional corned beef. | |||||||||
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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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| 6 or More Hours |
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| 24 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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26.