CH I C K E N— Wh o le
MEAT A ND PO ULT RY
79.
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
Chicken, whole:
2-1/4 to 2-3/4 lb (1 to 1,2 kg) each
Combination
350°F (177°C)
COR E
TEM P
Seaso ning
Vegeta ble releas e sp ray
Stainl ess Steel or alumi num s heet
pans with wire pan grid s
or
Alto- Shaam Chi cken Roast ing Racks
with grea se tr ay
Place chi cken on s praye d gri d-lin ed
sheet pan s or on r oasti ng r acks.
If desired, fold the wings and tuck under
back of bird—cross and secure legs.
Seaso n as desi red.
Load chic ken i n pr eheat ed ov en.
NOTE : When us ing r oasti ng r acks,
inser t th e gre ase tray befor e
prehe ating or use rack with an
attac hed greas e tra y. W hen u sing
sheet pan s, do not over load each
pan (chic kens shoul d no t tou ch).
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
FOR BEST RESULTS: Thaw prior to
cook ing. Whe n ch eckin g int erna l pro duct
temperature, take temperature reading in the
densest part of the chicken thigh. The use
of roasting racks with grease tray will result
in more even color and better fat drainage.
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.
2 ra cks w /tray , 16 chic kens
3 ha lf-si ze sh eet pans, 12 chick ens
(3 G N 1/1 )
4 ra cks w /tray , 32 chic kens
6 fu ll-si ze sh eet pans
(6 G N 2/1 )
3 ra cks w /tray , 24 chic kens
5 ha lf-si ze sh eet pans
(5 G N 1/1 )
6 ra cks w /tray , 48 chic kens
5 fu ll-si ze sh eet pans
(5 G N 2/1 )
8 ra cks w /tray , 64 chic kens
6 fu ll-si ze sh eet pans
(6 G N 2/1 )
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
14 r acks w/tra y, 1 12 ch icken s
10 f ull-s ize s heet pans
(10 GN 2/ 1)
MODEL
20•20
FAN SP EED
PRODUCT
➤MATERIAL S
➤
PRODUCT
PREPARATION
➤
➤
➤
APPRO XIM ATE C ORE
CUT-O FF T EM PER ATU RE
APPRO X I M AT E
TEMPERATURE OVERRIDE
175°F (79°C) 10°F (5° to 6°C)
APPROX IMAT E C OOK TIM E FINAL INTERNAL
TEMPE RATURE
IF THAWED
30 to 35 minutes
IF FROZEN
55 to 60 minutes
185°F (85°C)
185°F (85°C)
USE AP PROXIMAT E COO KING T IME S HOWN
FOR FU LL OR PARTIA L LOA DS