EL ECT RON I C OVEN C O OK I N G GUID ELI NES
BEEF SHORT RIBS
PRO DUC T S PECIFICATIONS a nd PREPARA TION
Short Ribs : 2 to 3 lb (1 to 1,3 kg),
Seas on as desir ed. Plac e ribs sid
For an over nigh t cook and hol d, cover pans loos ely with clea r plas tic wrap to retain additio nal produc t moisture.
MODELS | 500 SERIES | 750 SERIE S | 1000 SERIE S | SERIES | |
1200PER COMPARTMENT | |||||
NUMBER | 3 | 3 | 3 | none | none |
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OF SHELVES |
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PER SHELF | 1 | 1 | 1 | 1 | 1 |
ITE MS |
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APPROXIMATE | 3 | 3 | 3 | 4 | 4 |
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MAXIMUM |
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CAPACITY | 12" x 20" x | 18" x 13" x 1" ON SHELVES | 18" x 26" x 1" ON SHELVES | 18" x 26" x 1" | 18" x 26" x 1" |
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PANS | (GN 1/1: 530 x 325 x 65mm) | (GN 1/1: 530 x 325 x 20mm) | (GN 2/1: 530 x 650 x 20mm) | (GN 1/1: 530 x 325 x 20mm) | (GN 1/1: 530 x 325 x 20mm) |
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| (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) | (ON WIRE SHELVES) | (ON WIRE SHELVES) |
OVERN IGHT COOK & HOLD :
MUST Do Over ni ght
DOOR VEN TS:
On
FINAL INT ERNA L TE MPERATURE
AFTER OVERRIDE:
170° TO 190°F (77° TO 88°C)
TO COO K BY PROB E | TO COOK BY TI ME |
| • Press and release control ON/OFF key. |
COOKING BY PRODUCT PROBE |
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TEMPERATURE IS NOT | • Press the HOLD key. |
| • Press the up and down arrows to set the holding |
RECOMMENDED FOR THIS ITEM. | temperature to 160°F (71°C). |
| • Press the COOK key. |
| • Press the up and down arrows to set the cooking |
OVE R RI DE A LLOW ANC E: | temperature to 250°F (121°C). |
| • Press the TIME key. |
| • 3 hours for the first pan |
| plus add 30 minutes for each additional pan. |
| e.g. 3 pans = 4 hours |
CLO SE THE OVEN DOOR . | CLOSE THE OVEN DOOR. |
WAIT FOR THE AUDIBLE SIGNAL PRESS | WAIT FOR THE AUD IBLE SIGNAL PRESS |
TO INDICATE OVEN HAS PREHEATED. | TO INDICATE OVEN HAS PREHEATED. |
M IN I MU M HO LDING TIME REQUIRED
MA XI MU M HO LDI NG TIM E
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| 6 Hours |
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| 18 Hours |
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TIME | REQUIRED | IN "HO LD " CYC LE BEF OR E SERVIN G . |
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T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGE ST ED | GU IDE LI NES ONL Y. | A L L COOKI N G S H OULD | B E BA SE D ON I NTE RN A L PRODU CT | T EMPERATU RES . | |
DU E TO | VARI ATIONS IN | PROD UCT QUALITY , | WE IG H T, A N D | DE S IR ED DEGR EE OF | DON ENE SS , THE COOKI | N G TI ME R OR PROB E T E M P ERA TUR E | M AY NEE D TO BE | |
AD J USTED AC CORDING | LY. AL WAYS | FOLLOW | L OCA L HE A LT H (H Y G IE NE ) R E G UL AT IONS FOR AL L IN TER NAL TE M PER AT UR E R EQ U IR E MENTS . |
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25.
