CH I CK EN

— P ie ces an d Halves

PREHEA T THE OVEN BEFO RE C OOK ING MODE OPERATI ON

COM BI TH ER M OVEN PRO CE DU RE

PRODUCT

Chick en pie ces: Frye r, 8 pi ece c ut

FAN S PEED

Full Speed

OVEN MO DE

Combi nation

COOKING T EMPERAT URE

350 °F ( 177 °C)

MATERIALS

Stainless ste el or aluminum shee t pans

Vegetable r elease sp ray

 

 

Seasoning

 

 

PRODUCT

Se ason, brea d, or mar inate

PREPARATION

chi cke n as des ire d.

Spray pans with vegetable release spray or u se n on -stick c oated s heet pa ns.

 

Ar range

chi cke n me at si de

up.

 

Chi cke n pi ece s or

halv es

should

 

not touc

h.

 

 

 

 

Loa d pans in pr ehe ate d

ov en.

 

For

best

res ults,

use eve ry

othe r

 

pan

shel

f posi ti on.

 

 

MAX IM UM CAPACIT Y

 

 

 

 

 

 

 

MODEL

72 pi eces, 24 pi eces p er p an

 

 

 

SEL ECT

COOKI NG TIM E

 

 

 

 

 

TIMER

 

Pre ss and S et TIM ER

 

 

 

 

 

 

 

 

AP PROXIM ATE C OOK TIME

 

FINAL

INTE RN AL

 

 

 

 

 

 

TEMP ER ATUR E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THAWED PIECES

 

 

 

 

 

 

 

 

 

15 to 17 minutes)

 

185°F ( 85°C)

 

 

 

 

 

FRO ZEN PIE CES

 

 

 

 

 

 

 

 

 

30 to 35 mi nutes

 

185°F ( 85°C)

 

 

 

 

 

THAWED H ALVES

 

 

 

 

 

 

 

 

 

20 to 25 mi nutes

 

185°F ( 85°C)

 

 

 

 

 

FROZ EN HAL VES

 

 

 

 

 

 

 

 

 

40 to 45 mi nutes

 

185°F ( 85°C)

 

 

 

 

 

 

 

 

 

 

PR ESS

 

USE APPROXIMATE COOKIN G TIME SHOWN

 

 

 

 

 

FOR FULL OR PARTIAL LOADS

 

 

 

 

STA RT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SE LE CT INTERN AL CORE TEMPERATURE

 

 

 

 

CORE

 

Pre ss

and S et

CORE

T EMP

 

 

 

 

 

TEMP

 

 

 

 

 

 

 

 

 

 

 

 

 

AP PROXI MATE C ORE

 

AP PR OXI MATE

 

 

 

 

 

 

 

 

 

 

 

 

 

CU T-O FF TEMP ERAT UR E

 

TEM PE RATU RE OVER RIDE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

n/a

 

 

 

 

n/a

 

 

 

 

PR ESS

 

 

 

 

 

 

 

 

 

 

 

 

START

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time an d te mp era tur e s ett in gs

are s ugg ested

gu id eli nes only.

Due to

 

 

va ria tion s in product qu

alit y, we

igh t, and d esi red d eg re e o f do neness the

 

 

co ntr ol s m ay require som e adju stm ent from th

e ti me an d temp

er atures

 

 

sh own . All

coo kin g sh ould b e b ased

on internal

pro du ct te mperatures.

 

 

STOP

THE CO

OK ING

FUNCTION AT ANY

 

 

 

 

TI ME

BY PRESSI

NG T

HE STO P

KE

Y.

 

6•103 h alf-size s heet pa ns (3 GN 1 /1)

MODEL

192 p ieces, 4 8 pi eces p er p an

4 fu ll- size s heet p ans

7•14

(4 GN 2 /1)

 

 

MODEL

120 p ieces, 2 4 pi eces p er p an

5 ha lf-size s heet p ans

10• 10

(5 GN 1 /1)

 

 

MODEL

240 p ieces, 4 8 pi eces p er p an

10• 18

5 fu ll- size s heet p ans

10• 20

(5 GN 2 /1)

MODEL

288 p ieces, 4 8 pi eces p er p an

12• 18

6 fu ll- size s heet p ans

12• 20

(6 GN 2 /1)

MODEL

480 p ieces, 4 8 pi eces p er p an

10 fu ll- size s heet p ans

20• 20

(10 GN 2 /1)

 

 

 

 

Half-size s heet pa ns: 1 8" x 13 " x 1"

PAN

SIZES

 

Full-size s heet pa ns: 18 " x 2 6" x 1"

 

Gastronorm 1 /1: 5 30 x 3 25 x 20mm

 

 

 

 

Gastronorm 2 /1: 5 30 x 6 50 x 20mm

NOT ES

For best res ults, use eve ry othe r

pan shel f posi ti on only .

When c hecking i nternal p roduct temperature, t ake t emperature r eading

in t he d ensest pa rt o f th e ch icken t high .

ME AT AN D POULTR Y

78.

Page 81
Image 81
Alto-Shaam 1008 operation manual Thawed Pieces, Fro Zen Pie Ces, Thawed H Alves, Froz EN HAL VES