E LECT R ON IC OVEN COOKING GUI DEL INES
TU RKEY | BREAST |
|
|
|
|
| |||||
Turk ey | Bre ast : | PRO D UC T SPEC IFICAT | I ONS and PREPAR | ATI ON |
|
| |||||
10 to 15 lb (5 to | 7 kg) |
|
|
|
|
| |||||
Turkey | breast sho uld be at a refrig erat ed temp erature of 38°F to 40°F (3° C to 4°C) whe n place d in a prehea ted oven. | ||||||||||
Seas on as desired. Brush wit h oil, but ter, or margari ne (OPTIONAL), and sprink le with pap rika. Pla ce breast s direct ly on | |||||||||||
wire shelves . |
|
|
|
|
|
|
|
|
| ||
MODELS |
|
|
| 500 SERIES |
| 750 SERIE S |
| 1000 SERI ES | 1200 | SERIES | |
|
|
|
|
|
|
|
|
|
| PER COMPARTMENT | |
NUM BER |
| 2 |
| 2 |
| 2 |
| 3 |
| 3 | |
|
|
|
|
|
|
|
|
|
| ||
OF SHELVES |
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
| ||
PER SHELF |
| 1 Turkey Breast |
| 2 Turkey Breasts |
| 4 Turkey Breasts |
| 3 Turkey Breasts | 3 Turkey Breasts | ||
ITEMS |
|
|
|
|
|
|
|
|
|
| |
APPROXIMATE |
| 2 Turkey Breasts |
| 4 Turkey Breasts |
| 8 Turkey Breasts |
| 9 Turkey Breasts | 9 Turkey Breasts | ||
|
|
|
|
|
|
|
|
|
| ||
MAXIMUM |
|
|
|
|
|
|
|
|
|
| |
CAPACI TY |
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
| ||
PANS |
| none |
| none |
| none |
| none | none |
OVERN IGHT COOK & HOLD:
Op tio nal *
DOO R VENTS :
Ope n Fu ll
FINA L INTERNAL TEM PERATURE
AFTER OVERRIDE:
175°F (79° C)
|
|
|
|
| TO CO OK BY PROBE |
|
|
|
|
|
|
|
|
| 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 up and down arrows to set the holding |
|
|
|
|
|
|
|
|
| • Press the HOLD key. | ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||||||
|
|
|
|
| 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 |
|
|
|
|
|
|
|
|
|
|
|
|
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
| temperature to 250°F (121°C). |
|
|
|
|
|
|
|
|
| • Press the COOK key. | ||||||||
|
|
|
|
|
| *When cooking and holding overnight, |
|
|
|
|
|
|
|
|
| • Press the up and down arrows to set the cooking | |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| temperature to 250° to 275°F (121° to 135°C). | ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||||
|
|
|
|
|
| set the cook thermostat at 250°F (121°C). |
|
|
|
|
|
|
|
|
| *When cooking and holding overnight, | |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||||
|
| OVE RRIDE | A L LOWAN CE: | 8°F (4°C) average |
|
|
|
|
|
|
|
|
| set the cook thermostat at 250°F (121°C). | |||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| • Press the TIM E key. | ||||
|
|
|
|
|
|
|
|
|
|
|
| ||||||||||||
|
|
|
|
| • Press the PROBE key. |
|
|
|
|
| |||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
| • Press the up and down arrows to set the probe |
|
|
|
|
|
|
|
|
| • Set cookin g timer for | ||||||||
|
|
|
|
| temperature to 165° to 170°F (74° to 77°C). |
|
|
|
|
|
|
|
|
|
|
|
|
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
| • Insert the product probe. |
|
|
|
|
|
|
|
|
|
|
|
|
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
| CLOSE THE OVEN DOOR . |
|
|
|
|
|
|
|
|
|
|
| CLOSE THE OVEN DOO R. |
|
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
|
|
|
| PRESS |
|
|
|
|
|
|
|
|
|
|
|
| PRESS |
|
|
|
|
|
|
| WAIT | FOR THE AUDIBLE | SIGNAL |
| WAIT FOR THE AUDIBLE SIGN AL | ||||||||||||||
|
|
|
|
| TO INDICATE OVEN HAS PREHEATED. |
|
|
|
|
|
|
|
|
|
|
| TO INDICATE OVEN HAS PREHEATED. |
|
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
M INI MUM H OLD I NG TI ME REQUIR ED
MAXIMUM HOLDING TIME
|
| 1 Hour |
|
|
|
|
|
| 10 Hours |
| ||
TIM E REQ UIRED | IN "HOLD " CYC LE BEF ORE | SERVIN G . |
|
|
|
|
|
| ||||
T HE TI ME A ND PROBE | TEMPERAT | URE | ARE | S UGGE STE D | GUIDE | LI NES ONLY . | ALL COOKI | NG S H OULD | B E | BASED | ON IN T ER N A L PROD U C T | TE MPERATU RES . |
DU E TO VARI ATIONS IN | PRODUCT | QUALI | TY , | WE I G HT , AN D | D ES IR ED DE GREE OF | DONE NES S , THE COOKI | NG | T I M E R | OR P ROBE T EM P ERA TU R E | M AY NEE D TO BE | ||
AD JU STED ACCORDINGL | Y. AL WAYS | FOLLOW | LOCA L HE A LTH (H YG I EN E ) REG UL AT ION S F OR | AL L I NT ERN AL T EM PE R AT U R E R EQ UIR EMEN TS . |
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
50.