Alto-Shaam 1020, 1218 Thawed Pieces, Fro Zen Pie Ces, Thawed H Alves, Froz EN HAL VES

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.