Alto-Shaam 1218, 1020 Chi Cke N, Ov En F R Ied, P i ec e s, Com Bit He Rm Oven Pro Ce Du Re

PAN

SIZE S

➤

NOTE S

CHI CKE N, OV EN F R IED

— P i ec e s

PREH EAT THE OVEN BEFO RE COOKING M ODE O PERA TION

COM BIT HE RM OVEN PRO CE DU RE

PRODUCT

➤ Chi cke n pi eces , fresh bre aded:

Fryer, 8 p iece c ut

FAN S PEED

Ful l Speed

OVEN MODE

Combi nation

COOKING TEM PERATURE

450° F (232° C)

SEL EC T CO OKING TI M E

TIMER Press and S et TIME R

AP PROXIM ATE CO OK TI ME	FINAL INT ER NA L
	TE MPERATU RE
18 min ute s	185° F (85°C )

PR ESS		USE APPROXIMATE COOKING TIME SHOWN
STA RT		FOR FULL O R PARTI AL LOA DS
		OR
	SE LECT INTE RNAL CORE T EMPERATURE

MATER IALS

➤Preferred oven breading Veget able re lease sp ray Shee t p ans

PRODUCT

PREPARATION Bread c hicken accor ding to

		➤ manufactu rers instr uctions.
		Spray pans with vegetable release spray.
		Place chi cke n on sh eet p ans
		SKIN SIDE D OWN.
➤	➤	MAXIMUM CAPA CITY

MODEL	72 p ieces, 2 4 p ieces pe r pa n
	3 h alf -size sh eet pa ns
6•10
	(3 G N 1 /1)
MODEL	192 p ieces, 4 8 p ieces pe r pa n
	4 f ull-size s heet pa ns
7•14
	(4 G N 2 /1)
MODEL	120 p ieces, 2 4 p ieces pe r pa n
	5 h alf-size s heet pa ns
10•10
	(5 G N 1 /1)
MODEL	240 p ieces, 4 8 p ieces pe r pa n
	5 f ull-size s heet pa ns
10•18
	(5 G N 2 /1)
MODEL	288 p ieces, 4 8 p ieces pe r pa n
	6 f ull-size s heet pa ns

CORE

TE MP

P RE SS

STA RT

Pr es s and Se t CORE TE MP

APPR OXIM ATE C ORE	APP ROX IMATE
CU T-OF F TE MPER ATUR E	TEMPE RATU RE OVER RIDE
n/a	n/a

12•20	(6 G N 2 /1)
MODEL	480 p ieces, 4 8 p ieces pe r pa n
	10 f ull-size s heet p ans
20•20
	(10 GN 2 /1)

Half-size s heet pa ns: 18 " x 1 3" x 1"

Full- size s heet p ans: 18 " 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

Time an d t em pera tur e se tti ngs are su ggest ed				gui del ines on ly. Due to
variat ion s i n produ ct qu ali ty, weight, and desir				ed degr		ee of doneness the
co ntro ls may requ ir e some a djustment from the time						and temperatures
sho wn . Al l co oki ng s ho uld b e based			on internal prod		uc t temperatures.
STOP	THE CO	OK ING	FUNCTION AT ANY
TI ME	BY PRESSI	NG T	HE STO		P	KEY.

For be st r esul ts, us e e ver y othe r

➤pan shel f posi ti on onl y .

When ch ecking i nternal p roduct temperature, ta ke te mperature r eading

in t he d ensest pa rt o f t he c hicken thig h

ME AT AND P OULTR Y

77 .