Alto-Shaam AR-7E/VH manual Quick Reference Operation, Allow The Rotisserie To Preheat

QUICK REFERENCE OPERATION

AR-7 EVH Elec tr ic

ALLOW THE ROTISSERIE TO PREHEAT

LOAD PRODUCT WHEN OVEN BEEPS AT REGULAR INTERVALS

AND THE START KEY AND READY INDICATOR BEGIN FLASHING

ON/OFF	COOK	TIME	HOLD	START	Ready
Key	Key	Key	Key	Key	Indicator

Ro tis ser ie wit h Vent less

1.Press the ON/OFF key.

2.Press and set the COOK key.

3.Press and set the COOK key for 2-step cooking.

4.Press and set the TIME key.

5.Press and set the TIME key for 2-step cooking.

6.Press and set the HOLD key.

7.Press the HOLD key again to add browning time.

8.When preheated: Load product & press start.

Hood Operat ion & Care Manual • 11

ITEM	CHICKEN, HALVES	CHICKEN,	TURKEY	PORK	PORK LOIN,	LAMB LEG,
	OR PIECES	WHOLE	BREAST	RIBS	BONELESS	BONELESS
SIZE OF MEAT	2-1/2 to 3 lb	2-1/2 to 3 lb	5-1/2 lb (2,5 kg)	2-3/4 down	5 to 7 lb	8 to 11 lb
	(1,1 to 1,4 kg)	(1,1 to 1,4 kg)			(2,3 to 3,2 kg)	(4 to 5 kg)
CAPACITY PER	8 pieces	3-4 chickens	1 turkey breast	2 full slabs	1 to 2 pork loins	1 lamb leg
SPIT/BASKET
SUGGESTED SPIT	BASKET	STANDARD OR	BASKET OR PIERCING	BASKET	BASKET	BASKET OR PIERCING
		PIERCING SPIT
COOK TEMP 1	425°F (218°C)	400°F (204°C)	250°F (121°C)	250°F (121°C)	250°F (121°C)	250°F (121°C)
COOK TEMP 2	NOT REQUIRED	NOT REQUIRED	400°F (204°C)	375°F (191°C)	350°F (177°C)	350°F (177°C)
COOK TIME 1	30 minutes	45 minutes	1-1/2 hours	40 minutes	1 hour	1-1/2 hours
	(20 min for long-term holding)
COOK TIME 2	NOT REQUIRED	NOT REQUIRED	15 minutes	5 minutes	15 minutes	15 minutes
HOLD TEMP	160°F (71°C)	160°F (71°C)	165°F (74°C)	150°F (66°C)	160°F (71°C)	150°F (66°C)
						(medium doneness)
BROWNING TIME	NOT REQUIRED	5 minutes	NOT REQUIRED	15 minutes	NOT REQUIRED	15 minutes
FINAL	185°F (85°C)	185°F (85°C)	180°F (82°C)	160° to 170°F	155° to 165°F	145° to 150°F
INTERNAL TEMP				(71° to 77°C)	(68° to 74°C)	(63° to 66°C)