BA K ED H A DD OC K /O TH ER
FI S H — F re sh or Fr oz e n
FISH AND SEAFOOD
65.
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.
OVEN M ODE
COOKIN G TEMP ERATUR E
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full Speed
Haddock fillets:
4 to 8 oz (114 to 227 gm) portions
Combination
400°F (204°C)
COR E
TEM P
Stainle ss steel or alu minum s heet pan s
Vegeta ble releas e sp ray
Seaso ning
Spray pan s wit h ve getab le re lease
spray if desir ed.
Place fro zen o r th awed haddo ck
fille ts o n pan s an d sea son as de sired .
Load pans in prehe ated oven.
Half- size shee t pan s: 1 8" x 13" x 1"
Full- size shee t pan s: 1 8" x 26" x 1"
Gastr onor m 1/1 : 53 0 x 325 x 20m m
Gastr onor m 2/1 : 53 0 x 650 x 20m m
SELECT COOKING TIME
SELECT INTERNAL CORE TEMPERATURE
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
COMBITHERM OVEN PROCEDURE
Press and Set TIMER
Pre ss a nd Se t CORE TEMP
PRESS
START
PRESS
START
O R
STOP THE COOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
48 l b (22 kg)
6 ha lf-si ze sh eet pans
(6 G N 1/1 )
112 lb (5 1 kg )
7 fu ll-si ze sh eet pans
(7 G N 2/1 )
80 l b (36 kg)
10 h alf-s ize s heet pans
(10 GN 1/ 1)
160 lb (7 3 kg )
10 f ull-s ize s heet pans
(10 GN 2/ 1)
192 lb (8 7 kg )
12 f ull-s ize s heet pans
(12 GN 2/ 1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
320 lb (1 45 k g)
20 f ull-s ize s heet pans
(20 GN 2/ 1)
MODEL
20•20
FAN SP EED
PRODUC T
➤MATERIA LS
➤
PRODUCT
PREPARATION
➤
➤
➤
APPRO XIM ATE C ORE
CUT-O FF T EM PER ATU RE
APPRO X I M AT E
TEMPERATURE OVERRIDE
140° to 1 50°F
(60° to 66°C)
10°F (5 to 6°C)
APPROX IMAT E C OOK TIM E FINAL INTERNAL
TEMPE RATURE
FRESH
9 mi nutes
FROZE N
20 m inute s
150° to 160°F
(66° to 71°C)
150° to 160°F
(66° to 71°C)
USE AP PROXIMAT E COO KING T IME S HOWN
FOR FU LL OR PARTIA L LOA DS