Alto-Shaam MN-28656 Moked D UCK , Whole, Duck, Who le, Cl osed Not Recom mend ed, 60 lb 2 7 kg

E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES

S MOKED D UCK , WHOLE

P ROD UCT	SPECIF ICATI ONS a nd PRE PARATI ON
Duck, Who le:	4 t o 5 lb (2	kg)
Sea son a s d esi red . Rub wit		h oil and paprika .

Place ducks di rect ly o n wi re shelves.

		FI
WO		OD	L	L
C			CHI
	ONT
				P
		AI
			NER

D OOR	OVERN IGHT CO OK & HOLD:
Cl osed	Not Recom mend ed
V ENTS:

MODEL	767-S K/III, 1767-SK/I II
SHELVES	2
PER
COMPARTMENT	6 duck s pe r sh elf
PER SHELF
ITEMS
MAXIMUM	12 d uck s
CAPACITY	60 lb (2 7 kg )
PAN	none
USAGE

FINAL INT ERNAL TEMPERATURE :

18 5° to 190°F (8 5° to 88°C)

AT END OF OVERRID E PERIOD

TO COOK BY PRO BE

TO CO OK B Y TI ME

• Press and r elease cont rol ON /OFF key.

• Press the C OOK key.

• Press the up and down arrows to set the cooki ng temp erature to 3 00°F (149°C).

OV ERRID E ALL OWANC E: 20° F ( 11°C )

• Press the PR OBE ke y.

• Press the up and down a rrows to set the probe temperature to

• 165° t o 170 °F (74° to 7 7°C) .

Ins ert the pr oduct probe into a duck th igh.

•Press the HOL D ke y.

•Press the up an d down arrows to set the hol din g tem pera ture to 160°F (71°C).

•Press the S MOK ER key.

•Press the up and down a rrows t o set the smoke t ime t o 1 hour.

CLOSE THE OVEN DOOR.	PRESS
INDICATE OVEN HAS PREHEATED.
WAIT FOR THE AUDIBLE SIGNAL TO		OR

• Press a nd release control ON/OFF key.

•Press t he COOK ke y.

•Press t he up an d down a rrows to se t the cooking temperature to 300°F (149°C)

•Press t he TIME key.

•Press t he up an d down a rrows to se t the cooki ng time to 3 to 3-1/2 hours.

•Press t he HOLD ke y.

•Press t he up an d down a rrows to se t the hol ding t emperature to 1 60° F (71°C) .

•Press t he SMO KER key.

•Press t he up an d down a rrows to se t the smo ke time to 1 hour.

CLOSE THE OVEN DOOR.	PRESS
INDICATE OVEN HAS PREHEATED.
WAIT FOR THE AUDIBLE SIGNAL TO		OR

MINIM UM HO LDIN G TI ME REQUI

RED

MAX IMUM HOL

DI NG T IME

1 Hour

8 H our s

TIM E REQ UI RE D IN “HOLD ” CYC LE BE FORE

SER VI NG .

THE

T IME AND PROBE

TEMPERATURE

ARE SUGGESTE D

GUI DEL INES ONL Y.

ALL COOKI

NG

S HOUL D

BE BASED

ON

I N TER NA L P ROD UC T

T EMPERATU

RES .

D UE

TO VARI ATIONS IN

PRODUCT QUALITY

, WE I G H T, AN D

D ES IR E D D EGRE E OF

DONE NES S , THE COOKI

N G T I M E R

OR PROB E TE M P ER ATU R E

M AY NEED

TO BE

A DJ USTE D ACCORDINGL

Y. AL WAYS

FOLLOW

L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR

ALL

I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS .

76.