MEAT AND POUL T R Y
98.
OVEN MOD E
COOKIN G TEMPE RATURE MAXIMUM CAPACITY
PAN
SIZ E S
➤
NOT E S
➤
Half Sp eed
Turkey breast, boneless:
Fresh ( raw) or pre cooked
8 lb (4 kg) e ach
Combination
275°F ( 135°C)
Stainles s steel or aluminu m sheet pans
Wire pa n grids (op tional)
Vegeta ble releas e spray (op tional)
Seaso ning
Each br east shou ld be relati vely
unifo rm in size to a ssure eve n
heati ng from ite m to item.
Place t urkey bre asts in pans a nd
seaso n as desire d.
Load pa ns in a prehe ated oven.
NOTE: When us ing CORE- TEMP
mode, i nsert the p robe so
that th e tip of the pr obe is
cente red in the br east.
Half- Size shee t pans: 18" x 13 " x 1"
Full- Size shee t pans: 18" x 26 " x 1"
GN 1/1: 5 30mm x 325m m x 20mm
GN 2/1: 5 30mm x 650m m x 20mm
A more te nder prod uct with hig her
moist ure conte nt and less sh rinkage w ill
be achi eved if thi s product is c ooked
over night in an Al to-Shaa m low
tempe rature co ok and hold ov en.
TU R K E Y BR E A S T
—Fre s h o r P r e c o o k e d , B o n e l e s s
PREHEAT T HE OVEN BEFO RE COOKING M ODE OPERAT ION
COMBITHERM OVEN PROCEDURE
Press a nd Set TIMER
Pre ss and S et CORE TEMP
6 breas ts
3 half- size shee t pans
(2 GN 1/1 )
12 brea sts
3 full- size shee t pans
(3 GN 2/1 )
10 brea sts
5 half- size shee t pans
(3 GN 1/1 )
20 brea sts
5 full- size shee t pans
(3 GN 2/1 )
24 brea sts
6 full- size shee t pans
(4 GN 2/1 )
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
40 brea sts
10 full -size she et pans
(5 GN 2/1 )
MODEL
20•20
FAN SPEED
PRODUC T
➤MATERIA LS
➤
PRODUCT
PREPARATION
➤
➤
➤
TIMER
COR E
TEM P
SELECT COOKING TIME
SELECT INTERNAL CORE TEMPERATURE
STOP THE COOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
Time and temperature settings are suggested guidelines only. Due to
variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures
shown. All cooking should be based on internal product temperatures.
O R
APPROX IMATE CO OK TIM E FINALINTERNAL
TEMPE RATURE
TO BE CAL CULATED
ON A SING LE BREAST
FROM R AW
15 minu tes per lb
(33 minutes per kg)
165°F (74°C)
PREC OOKED
10 to 12 mi n per lb
(22 to 26 min per k g)
150°F (66°C)
USE APP ROXIMATE CO OKING TI ME SH OWN
FOR FULL OR PAR TIAL LOADS
APPRO X I M AT E C O R E
CUT-O F F TE M P E R AT U R E
APPRO X I M AT E
TEMPERATUREOVERRIDE
150° to 1 60°F
(66° to 71°C)
5° to 15° F
(3° to 8°C)
HOT FOOD HOLDING
INTERNALTEMPERATURE WILL
INCREASE20° TO 30°F (11° TO
17°C)WHEN IMMEDIATELY PLACED
INA HOT FOOD HOLDING
ENVIRONMENTAT 140°F (60°C).
ADJUS T CUT-OFF
TEMPERATURE
ACCOR DINGLY.
PRES S
START
PRESS
START