EL ECT RON I C OVEN C O OK I N G GUID ELI NES
CHI CKEN, PIECES and H ALV ES
Chick Clean sprink
| PRO DUC T S PECIFICATIONS | a nd PREPARA TION | |
en : 2- 1/2 lb to | ave rage we igh t | ||
chicken | and remove excess fat . Brush chicken | with oil, butter , or margarin e (OPTIONAL). Sea son as des ired and | |
le with | paprika. |
|
|
When holding longer than 30 minutes, cover chicken with clear plastic wrap.
| MODELS |
| 500 SERIES | 750 SERIE S | 1000 SERIE S | SERIES | |||
| 1200PER COMPARTMENT | ||||||||
| NUMBER | 2 | 3 | 3 |
|
| none | none | |
|
|
|
|
|
|
|
|
| |
| OF SHELVES |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| PER SHELF | 1 | 1 | 1 | 1 | 1 | |||
| ITE MS |
|
|
|
|
|
|
|
|
| APPROXIMATE | 12 halves | 18 halves or 60 pieces | 36 halves or 120 pieces | 48 halves or 160 pieces | 48 halves or 160 pieces | |||
| 2 | 3 | 3 | 4 | 4 | ||||
| MAXIMUM |
|
|
|
|
|
|
|
|
| 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) |
OVERN IGHT COOKDO&ORHOLDVEN: TS:
Not Re comme nd ed
OpenDOORFull VEN TS: | FI NALFINALINTE RNALINT ERNAPRODL TEUCTMPERATURETEMPE RATURE |
| T ND F OV ERRID E PERIOD: |
| AFTER OVERRIDE: |
OP EN FULL | 185° F (8 5°C ) |
OVERNIGHT COOK & HOLD : Not Reco mmend ed | |
| 18 5°F (85 °C) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| TO COO K BY PROB E |
|
|
|
|
|
|
|
|
|
|
| TO COOK | BY TI ME |
|
|
|
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||||
|
|
|
|
|
|
|
|
| • 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 160°F (71°C). |
|
|
|
|
|
|
|
|
|
|
|
|
|
| • Press the up and down arrows to set the holding |
| ||||||||
|
|
|
|
|
|
|
|
| • Press the COOK key. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| temperature to 160°F (71°C). |
|
|
|
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
| • Press the up and down arrows to set the cooking |
|
|
|
|
|
|
|
|
| • Press the COOK key. |
|
|
|
| ||||||||||
|
|
|
|
|
|
|
|
| temperature to 275° to 300°F (135° to 149°C). |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| • Press the up and down arrows to set the cooking |
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| temperature to 275° to 300°F (135° to 149°C). |
| |||||||||
|
|
| OVE R RI DE A LLOW ANC E: | 12°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). |
|
|
|
|
|
|
|
|
|
|
| • Set cooki ng time r for |
| |||||||||||
|
|
|
|
|
|
|
|
| • Insert the product probe in chicken thigh. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
|
|
|
|
|
|
|
|
| CLO SE THE OVEN DOOR . |
|
|
|
|
|
|
|
|
|
|
|
|
|
| CLOSE THE OVEN DOOR. |
|
|
|
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
|
|
|
|
|
|
|
|
|
| PRESS |
|
|
|
|
|
|
|
|
|
|
|
|
| PRESS |
|
| |||||||
|
|
|
|
|
|
|
|
| WAIT FOR THE AUDIBLE SIGNAL |
|
|
|
|
|
| WAIT FOR THE AUD IBLE SIGNAL |
| ||||||||||||||||
|
|
|
|
|
|
|
|
| TO INDICATE OVEN HAS PREHEATED. |
|
|
|
|
|
|
|
|
|
|
|
|
| TO INDICATE OVEN HAS PREHEATED. |
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| M IN I MU M HO LDING | TIME | REQUIRED |
|
|
|
|
|
|
|
|
|
|
| MA XI MU M HO LDI NG TIM E |
|
|
|
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 30 Minutes |
|
|
|
|
|
|
|
|
|
|
|
|
|
| 8 Hours |
|
|
|
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| When holding longer than 30 minutes, |
| ||||||||
|
| TIME REQUIRED | IN "HO LD " CYC LE BEF OR E SERVIN G . |
|
|
|
|
|
|
|
|
| cover chicken with clear plastic wrap. |
|
|
|
| ||||||||||||||||
|
| T HE TI ME | AND PROBE | TEMPERATURE | ARE | SUGGE | ST ED | GU IDE LI NES | ONL Y. | A L L | COOKI N G S H OULD B E BA SE D ON | I NTE RN A L PRODU CT | T EMPERATU RES . |
| |||||||||||||||||||
|
| DU E TO VARI ATIONS IN | PROD UCT QUALITY , WE IG H T, A N D | DE S IR ED DEGR EE OF | DON ENE SS , THE COOKI N G TI ME R OR PROB E T E M P ERA TUR E | M AY NEE D TO BE |
| ||||||||||||||||||||||||||
|
| AD J USTED | AC CORDING | LY. AL WAYS | FOLLOW | L OCA L HE A LT H (H Y G IE NE ) | R E G UL AT IONS |
| FOR AL L IN TER NAL TE M PER AT UR E R EQ U IR E MENTS . |
|
|
|
| ||||||||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
45.