E LECT R ON IC OVEN COOKING GUI DEL INES
F IS H , B AKED
PRO D UC T SPEC IFICAT I ONS and PREPAR ATI ON
Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)
Spray or coat sheet pans with oil. Place fillets
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| 500 SERIES |
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| 750 SERIE S | 1000 SERI ES |
| 1200 SERIES | |||||||||||||||||||
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| PER COMPARTMENT | |||
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| 4 |
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| 6 |
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| none |
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| NUM BER |
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| PER SHELF | 1 | 1 |
| 1 | 1 | 1 |
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| CAPACI TY | 3 | 4 |
| 6 | 8 | 8 |
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| APPROXIMATE |
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| MAXIMUM |
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| 18" x 13" x 1" |
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| 18" x 13" x 1" ON SHELVES |
| 18" x 26" x 1" ON SHELVES | 18" x 26" x 1" |
| 18" x 26" x 1" |
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| PANS | (GN 1/1: 20mm deep) |
| (GN 1/1 x 20mm) |
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| (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) |
| (NO SHELVES REQUIRED) | (ON WIRE SHELVES) |
| (ON WIRE SHELVES) |
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| OVER NIGHTDOCOOKR VEN& HOLD:TS: | alfDOOROpen VENTS: FINALFINALINTE RNAINTERNALL PRODTEMUCTPERATURETEMPE RATURE |
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| T EN OF OVERR IDE PE RIOD: |
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| AFTER OVERRIDE: |
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| No t Re com me nd ed |
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| 160°F (71 °C) |
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| OVER NIGHT COOK & HOLD:150°F (66°C)Not Recom mende d |
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| TO CO OK BY PROBE |
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| TO COOK BY TI ME |
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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 275°F (135°C). |
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| OVE RRIDE | A L LOWAN | CE: |
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| • Press the TIME key. |
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| • Press the up and down arrows to set the time | ||||||||
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| to |
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| CLOSE THE OVEN DOOR . |
| PRESS |
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| CLOSE THE OVEN DOO R. |
| PRESS |
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| WAIT | FOR | THE AUDIBLE SIGNAL |
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| WAIT FOR THE AUDIBLE SIGN AL |
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| TO INDICATE OVEN HAS PREHEATED. |
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| TO INDICATE OVEN HAS PREHEATED. |
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| M INI MUM | H OLD I NG | TI ME REQUIR | ED |
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| MAXIMUM | HOLDING | TIME |
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| none |
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| 3 to 4 Hours |
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| Holding time will vary greatly depending on the | |||||||||||
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| TIM E REQ UIRED | IN | "HOLD " CYC LE BEF ORE | SERVIN G . |
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| type of fish and the initial product moisture content. | ||||||||||||||||||||||||
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| 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 . | ||||||||||||||||||||||
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| 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 | |||||||||||||||||||||
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| 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 . |
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52.