DU C K— P ie ce s
MEAT A ND PO ULT RY
81.
OVEN M ODE
COOKIN G TEMP ERATUR E
MAXIMUM CAPACITY
TIMER
PAN
SIZES
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NOT ES
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Full Spee d
Duck pieces:
Raw a nd pr ecook ed
Combination
375° to 390°F (191° to 199°C)
TIMER
Vegetable release spray
Seaso ning
FROM RAW: Stainless steel or
aluminum full-size pans
FOR REHEATING: Stainless steel or
aluminum sheet pans
The co ok/rehe at met hod con sists of
precook ing th e duck in a Combith erm o ven, or
as an alter native, in an Alto-S haam l ow
temper ature c ook an d hold oven t o reta in
moistu re. In order to pro vide th e cris pness
require d, coo ked pi eces ar e chil led and rehea ted
as req uired for imm ediate servic e.
1.FR OM RAW: Arrange duck pieces on pa ns.
or
Prepare duck accordi ng to cookin g proce dures
found in the Alto-S haam L ow Temper ature
Cookin g and Holding Guidel ines.
2.Ra pidly chill c ooked product , prefe rably using
cook/c hill pr ocessin g metho ds.
3.FO R REHE ATING: Sp ray she et pan s with
vegeta ble rel ease s pray. P laced precooke d
duck p ieces side-by -side i n pans . Load pans
in pre heated Combit herm o ven.
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
CAPAC ITIES SHOW N AR E FOR
REHE ATING PRECO OKED PIEC ES.
Cooki ng fr om r aw in a C ombit herm Oven or
rehea ting after coo king from raw in a low
tempe ratur e coo k an d hol d ov en wi ll r equir e
deepe r pan s in orde r to acco mmoda te t he
quant ity o f re ndere d fat . De eper pans will
preve nt gr ease from goin g di rectl y dow n th e
oven drain and prov ide safer hand ling.
SELECT COOKING TIME
SELECT REHEATING TIME
PREHEAT THE OVEN BEFO RE CO OKING MOD E OPE RATIO N
COMBITHERM OVEN PROCEDURE
Press and Set TIME R
Pre ss a nd Se t TIMER
PRESS
START
PRESS
START
O R
STOP THE COOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
3 ha lf-si ze sh eet pans
(6 G N 1/1 )
3 fu ll-si ze sh eet pans
(3 G N 2/1 )
5 ha lf-si ze sh eet pans
(10 GN 1/ 1)
5 fu ll-si ze sh eet pans
(5 G N 2/1 )
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
10 f ull-s ize s heet pans
(10 GN 2/ 1)
MODEL
20•20
FAN SP EED
PRODUC T
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MATERIA LS
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PRODUCT
PREPARATION
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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.
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➤
APPRO XIM ATE C ORE
CUT-O FF T EM PER ATU RE
APPRO X I M AT E
TEMP ERAT UR E OVE RRI DE
FOR REHEATING
15 minutes 165°F (74°C)
APPROX IMAT E C OOK TIM E FINAL INTERNAL
TEMPE RATURE
FROM RAW
20 to 25 minutes
180°F (185°C)
(82° to 85°C)
USE AP PROXIMAT E COO KING T IME S HOWN
FOR FU LL OR PARTIA L LOA DS