Alto-Shaam 1008 operation manual If Thawed

CH IC KE N

— Wh o le

PREHEA T THE OVEN BEFORE COOKI NG MODE OPERATIO N

CO M B ITH E RM OVEN PRO CEDURE

PRODUCT

➤Chick en, whol e:

2-1/4 to 2-3/4 l b ( 1 to 1,2 k g) eac h

FAN S PEED

Full Speed

OVEN MODE

Combi nation

COOKING TEMPERAT URE

350 °F ( 177 °C)

	SEL ECT C OOKI NG TIM E
TIMER	Pre ss and S et TIMER
	AP PROXIM ATE CO OK TI ME		FINAL INT ER NA L
			TE MPERATU RE
	IF THAWED
	30 to 35 m inutes		185° F (85°C )
	IF FR OZEN
	55 to 60 m inutes		185° F (85°C )
PR ESS	USE APPROXIMATE COOKING TIME SHOWN
STAR T	FOR FULL O R PARTI AL LOA DS
	OR
SELECT I NTERNAL		CO RE T EMPERATURE
COR E	Pre ss and S et	CORE	T EMP
TEMP
	APPR OXIM ATE C ORE		APP ROX IMATE
	CU T-OF F TE MPER ATUR E		TEMPE RATU RE OVER RIDE
	175° F (79° C)		10°F ( 5° to 6°C )

PR ESS

STAR T

Time a nd tem	per at ure se tt ing s are			su gge ste d g		uid eli ne s only. Due to
va riatio ns in pro du ct		qua lit y, wei ght, a nd de sired				d eg ree o f do neness the
co ntro ls ma y	req uire	so me ad jus tme nt fro			m the ti	me an d temp eratures
sh ow n. Al l co okin g sho uld			be bas ed	on i nte rn al prod			uct temperatures .
S TOP T	HE COO		KING	F UNCTION			AT ANY
T IM E BY PRESSING				THE	ST OP		KEY.

MATERIALS Seasoning

➤Vegetable re lease s pray

Stainless St eel o r al uminum sh eet pans w ith w ire p an g rids

or

Alto- Shaam C hicken R oasting R acks with g rease tr ay

PRODUCT			Place c hicken o n sp rayed g rid-lined
PREPARATION sheet pa ns o r on r oasting r acks.
		➤ If desired, fold the wings and tuck under
			back of bird—cross and secure legs.
			Season a s de sired.
			Load c hicken i n p reheated ov en.
			NOT E: When us ing ro asting r acks,
			insert t he g rease tr ay b efo re
			preheating o r u se r ack w ith an
			attached gr ease t ray. W hen u sing
			sheet pa ns, do n ot o verloa d e ach
			pan ( chickens s hould n ot to uch) .
➤	➤		MAX IMUM CAP ACITY
			2 ra cks w /tray, 16 c hickens
MODEL
			3 h alf-size s heet pa ns, 1 2 ch ickens
6•10
			(3 G N 1 /1)
MODEL			4 r acks w /tray, 32 c hickens
			6 f ull-size s heet pa ns
7•14
			(6 G N 2 /1)
MODEL			3 r acks w /tray, 2 4 ch ickens
			5 ha lf-size s heet p ans
10•1 0
			(5 GN 1 /1)
MODEL			6 r acks w /tray, 48 c hickens
10•1 8			5 f ull-size s heet pa ns
10•2 0			(5 G N 2 /1)
MODEL			8 r acks w /tray, 64 c hickens
12•1 8			6 f ull-size s heet pa ns
12•2 0			(6 G N 2 /1)
MODEL			14 ra cks w /tray, 1 12 c hickens
			10 f ull-size s heet p ans
20•2 0
			(10 GN 2 /1)
		Half- size s heet p ans: 18 " x 1 3" x 1"
PAN
SIZ ES		Full -size sh eet p ans: 1 8" x 2 6" x 1"
➤		Gastronorm 1/ 1: 5 30 x 32 5 x 20mm
		Gastronorm 2/ 1: 5 30 x 65 0 x 20mm
NO TES
		FOR	BEST RESU LTS: Thaw prior to

➤cooking . When chec king int er nal pr odu ct

tem per ature , take	tempe ra ture r eading in the
densest par t of th	e chick	en thi gh . The		use
of roa sting racks	with gre	ase	tra y will	result
in mor e eve n color and better			fat draina ge.

ME AT AND P OULTR Y

79 .