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| E LECT RON I C OVEN | C OOK ING | GUI DEL I NES |
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| CHICKEN, | WHOLE |
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| Chic ken , Wh ol e: | lb to | PRO DUC T S PECI FICATIONS a nd PREPARA TION |
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| Clean chick en and remo ve excess fat. Brush chi cken with oil, butter, or marga rine (OPTIONAL). Seas on as des ired and | |||||||||||||
| sprin kle with papr ika. |
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| wings and tuc k under the back of the bird. Make a slit in the ski n of the | |||||||||
| For bet ter who le bird appear ance, fol d chicken | |||||||||||||
| chicken (lower end of the bird), cros s chi cken | legs and ins ert both legs throug h the slit. |
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| If barbecue sauce | is desired, heat sauce to 150°F (66°C ) and coat chick en approx ima tely 1 hour before servi ng. | ||||||||||||
| MODELS |
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| 500 SERIES | 750 SERIES |
| 1000 SERI ES | SERIE S | |||||
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| 1200PER COMPARTMENT | ||||||||||
| NUMBE R |
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| 2 |
| 2 | 2 |
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| none | none | ||
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| OF SHELVES |
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| PER SHELF |
| 3 Chickens |
| 4 Chickens | 9 Chickens |
| 9 Chickens | 9 Chickens | |||||
| ITEMS |
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| APPROXIMATE |
| 6 Chickens |
| 8 Chickens | 18 Chickens |
| 27 Chickens | 27 Chickens | |||||
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| 6 |
| 2 | 2 |
| 3 | 3 | ||||||
| MAX IMU M |
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| CAPACITY |
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| 12" x 20" 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 |
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| (GN 1/1 x 20mm) | (GN 2/1 x 20mm) |
| (GN 1/1 x 20mm) | (GN 1/1 x 20mm) | ||||
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| (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) |
| (ON WIRE SHELVES) | (ON WIRE SHELVES) |
OVERN IGH T COOKDO&OHOLDR V ENTS::
Opti on al
OpenDOORFull VENTS: | FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE |
| T ND F OVER RID E PERIOD : |
| AFTER OVERRIDE: |
Open Fu ll | 185°F (85°C) |
OVER NIG HT COOK & HOLD : Optio nal | |
| 185°F (85°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 up and down arrows to set the holding |
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| • Press the HOLD key. |
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| temperature to 160°F (71°C). |
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| • Press the up and down arrows to set the holding | |||||||||||||||||
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| • Press the COOK key. |
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| temperature to 160°F (71°C). |
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| • Press the up and down arrows to set the cooking |
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| temperature* to 300°F (149°C). |
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| • Press the COOK key. |
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| *When cooking | and holding overnight, cover the pans |
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| • Press the up and down arrows to set the cooking | |||||||||||||||||||||
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| with clear | plastic wrap | for cooking. | Set cooking |
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| temperature* to 275° TO 300°F (135° TO 149°C). |
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| thermostat | to 250°F | (121°C). |
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| *When cooking and holding overnight, | cover the pans | ||||||||||||||
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| with clear | plastic wrap for cooking. Set cooking |
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| OV ERRIDE | AL LOWANCE : | 10 ° to 15°F | (6° to 8°C) |
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| thermostat | to 250°F (121°C) | for 4 hours. |
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| • Press the PROBE key. |
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| • Press the TIME key. |
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| • Press the up and down arrows to set the probe |
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| temperature to 175°F (79°C). |
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| • Set cooki ng time r for 3 to |
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| • Insert the product probe in chicken thigh. |
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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 |
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| MAXIMUM | HOLDING | TIME |
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| 1 Hour |
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| 8 to 10 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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46.