ELEC TR O NIC OVEN COOKING GUID ELINES
Q UIC HE
PRO D U CT SP ECI FIC AT IONS and PREPA RATIO N
Preba ke the shells in pie plate s at 275°F (135°C) for appr oximate ly 40 minutes . Pou r the quic he mixt ure into the preba ked shells and bake in a prehe ated oven.
Quic he is done when product sets up.
| MODELS | AS- 250 |
| 500 SERI ES |
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| 750 SERIE S | 1000 SERIES |
| 1200 SERIES | ||||||||||||||||
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| PER COMPARTMENT | |||
| NUM BER | 2 | 2 |
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| 4 |
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| 8 | 8 |
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| OF SHE LVES |
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| PER SHE LF | 2 quich e |
| 2 quiche |
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| 5 quiche | 3 quic he |
| 3 quiche | |||||||||||
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| ITEM S |
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| APPROXI MATE | 4 quich e |
| 4 quiche |
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| 20 qui che | 24 quic he |
| 24 quiche | ||||||||||||
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| MAXIMU M |
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| CAPACITY |
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| 8" to 9" pie plate | 8" to 9" pie plate |
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| 8" to 9" pie plate | 8" to 9" pie pla te |
| 8" to 9" pie pla te | ||||||||||||||
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| PANS | (203mm to 229mm) | (203m m to 229mm) |
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| (20 3mm to 229m m) | (203mm to 229mm ) | (203 mm to 229mm) | ||||||||||||||||||
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| OVER NIGHT COOKD O&ORHOLD:VENTS : OpenDOORFull VENTS: FINALFINALINTE RNALINTERNALPRODUTEMCTPERATURETE MP ERATURE |
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| T END F OVERRIDE PE RIOD: |
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| AFTER OVERRIDE: |
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| NO |
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| Open Fu ll |
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| N /A |
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| OVER NIGHT COOK & HOLD:N /NOA |
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| TO COOK BY PROB E |
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| TO COO K 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 | ||||||
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| RECOMMENDED FOR THIS ITEM. |
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| holding 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 | ||||||
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| cooking temperature to 275°F (135°C). | ||||||
| OVE RRIDE | ALLOW AN CE : |
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| • Press the TIME key. |
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| • Press the up and down arrows to select | ||||||
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| a cook time of approximately 2 hours or | ||||||
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| until product sets up. |
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| CLOS E THE OVEN DOO R. |
| PRESS |
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| CLOSE THE OVEN DOOR . |
| 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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MIN IMU M HOLDI N G TI ME REQU IR ED
MAXIMUM HOLDING TIME
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| 5 Hours |
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TIM E REQ UI RED | IN | "HOLD " CYC LE BE FO RE | SE RVING . |
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T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGESTE D | G UIDEL | INES | ON LY. | AL L | COOKIN | G | SHOUL D | BE BA SE D ON IN T ER N AL PROD U C T | TEMPER AT URES . | ||
DU E TO VA R IATI ON S IN | PRODUCT QUALI TY , WE I G H T, | A N D | DE SI R ED DEGRE E OF | DONEN ES S , TH E COOKIN | G T I M ER OR P ROBE TE M PER AT UR E | M AY NE E D TO B E | ||||||||
AD JU STED ACCORDINGLY | . | AL WA YS | FOLLOW | LOC AL | H EA LTH (H YG IE N E ) | RE G ULA T IONS | F OR | ALL | I NTE RNA L TE MP ER ATU RE R EQ UI RE ME N TS . |
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56.