Alto-Shaam 500-TH SERIES manual Chick En, Who Le, C O O K I N G G U I D E L I N E S, Mo Del S

C O O K I N G G U I D E L I N E S

CHICK EN, WHO LE

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Chicke n, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg)

Clean chick en and remo ve excess fat. Brush chi cken with oil, butter or margarin e (OPTIONAL). Seas on as desired and
sprin kle with	papr ika.
For bett er whole bird		appear ance, fold	ch icken wings	an d tuc k unde r the	bac k of the bird .	Make a sl it in the ski n
of the chicken	(lower	end of th e bird),	cross chicken	leg s an d ins ert both	le gs throu gh the	sl it .

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

275° to 300 °F (135° to 149°C)

SET COOKI NG TI ME R

3to 3-1/2 hours Full Load

MI NI MUM HOLDING T IME REQUIRED

1 hou r

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

8 to 10 hours

		FINA	L INTERNAL		PRODUCT		TEMPERATURE
					185°F (85°C)
			OVE RNIGHT			CO OK & HOL D
					Optiona l*
			ADDIT IONAL	INFOR MATI ON • NOT ES
*When coo king and holdin g overn igh t, cover the pans of raw chicke n with clea r plast ic wra p for cooking.
Set cooking thermo stat to 250° F (121°C ) for 4 hou rs.
If barbecue sauce is desired, heat sauce to 150°F (66°C ) and coa t chick en approx ima tely 1 hour before servi ng.
MO DEL S		5 00	SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES			2				2		none
ITEMS PER SHELF		4 chi ckens				9 chicke ns			9 chi ckens
MAXIMUM CAPACITY		8 chicke ns				18 chick ens			27 chicke ns
APPROXIMATE		2 half-si ze sheet pans				2 full-siz e sheet pans		3 full-siz e sheet pans
PANS		18" x 13" x 1"				18" x 26" x 1"			18" x 26" x 1"
MAY HOLD MORE OR LESS THAN	(GN 1/1: 530 x 325 x 20mm)				(GN 2/1: 530 x 650 x 20m m)			(GN 1/1: 530 x 325 x 20mm)
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS		(NO SHELVES REQU IRED )				(NO SHELVES REQUIRED)			(ON WIRE SHELVE S)
THE FOOD QUANTITIESINDICATED.
The time and temperature are suggested guidelines				only.		All cooking	should be based on internal		product temperatures.
Due to variations in product		quality, weight and desired degree				of doneness,	the cooking timer may need		to be adjusted accordingly.
	Always	follow local health (hygiene)		regulations for all			internal temperature	requirements.

SECTION 4 • PO ULTRY

38.