E LECT RON I C OVEN C OOK ING GUI DEL I NES
PO RK S HOULDER
PRO DUC T S PECI FICATIONS a nd PREPARA TION
Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)
Season as desired and place in pans.
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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 | ||||||||||||||||||||||
| OF SHELVES | 1 | 2 |
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| none |
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| 3 |
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| NUMBE R |
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| ITEMS | 2 roasts per pan |
| 2 roasts per pan |
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| 2 roasts per pan |
| 2 roasts per pan |
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| 2 roasts per pan | ||||||||||||||||
| PER SHELF | 1 pan |
| 2 pans |
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| 2 pans |
| 2 pans |
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| 2 pans | |||||||||||
| MAX IMU M |
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| 4 roasts |
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| 10 roasts |
| 12 roasts |
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| 12 roasts | |||||||||||
| APPROXIMATE | 2 roasts | up to 40 lb (18 kg) |
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| up to 100 lb (45 kg) |
| up to 100 lb (45 kg) |
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| up to 100 lb (45 kg) | |||||||||||||||||||
| CAPACITY |
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| PANS | 12" x 20" x | 12" x 20" x |
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| 12" x 20" x |
| 12" x 20" x |
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| 12" x 20" x | ||||||||||||||||||
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| (GN 1/1 x 65mm) | (GN 1/1 x 65mm ) |
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| (GN 1/1 x 65mm) |
| (GN 1/1 x 65mm) |
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| (GN 1/1 x 65mm) | ||||||||||||||||
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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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| High ly Re com mended | On | 165° to | 170°F (74° to 77°C) |
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| OVER NIG HT COOK165° &toHOLD170°F: Highl(74° ytoRecomm77°C) ende d |
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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). | ||||||||
| OV ERRIDE | A LLOWANC E: |
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| • Press TIME key. |
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| • Press the up and down arrows to set 15 minutes | ||||||||
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| per pound for the first roast | ||||||||
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| (33 minutes per kilogram) | ||||||||
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| plus, add 30 minutes for each additional roast. | ||||||||
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| CLOSE THE OVEN DOOR. |
| PRESS |
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| CLOSE THE OVEN DOO R. |
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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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| 2 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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42.