EL ECT RON I C OVEN C O OK I N G GUID ELI NES
TENDE RLOIN
PRO DUC T S PECIFICATIONS a nd PREPARA TION
Bee f Loi n, Ful l Tend erlo in, Side Mus cle Off, Skinne d: 4 to 6 lb (2 to 3 kg)
Season as desired. Place tenderloin directly on wire shelves.
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| 500 SERIES |
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| 750 SERIE S |
| 1000 SERIE S |
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| 1200PER COMPARTMENT |
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| NUMBER | 2 |
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| 2 |
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| 3 |
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| 3 |
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| 3 |
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| OF SHELVES |
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| PER SHELF | 2 Tenderloin |
| 3 Tenderloin |
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| 5 Tenderloin |
| 5 Tenderloin |
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| 5 Tenderloin |
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| ITE MS |
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| APPROXIMATE | 4 Tenderloin |
| 6 Tenderloin |
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| 15 Tenderloin |
| 15 Tenderloin |
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| 15 Tenderloin |
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| MAXIMUM |
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| CAPACITY |
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| PANS | none |
| none |
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| none |
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| none |
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| none |
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| OVERN IGHTDOCOOKR VEN& HOLDTS: : |
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| T | ND | F OV ERRID E PERIOD: |
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| AFTER OVERRIDE: |
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| Not Re comme nd ed | On |
| RA RE : | 130°F (54°C) |
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| OVERNIGHT COOK & HOLD : Not Reco mmend ed |
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| R ARE : 130°F (54°C ) |
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| TO COO K BY PROB E |
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| TO COOK BY TI ME |
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| • Press and release control ON/OFF key. |
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| • Press and release control ON/OFF key. |
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| • Press the HOLD key. |
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| • Press the HOLD key. |
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| • Press the up and down arrows to set the holding |
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| temperature to 140°F (60°C). |
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| • Press the up and down arrows to set the holding |
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| • Press the COOK key. |
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| temperature to 140°F (60°C). |
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| • Press the up and down arrows to set the cooking |
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| • Press the COOK key. |
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| temperature to 250°F (121°C). |
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| • Press the up and down arrows to set the cooking |
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| temperature to 250°F (121°C). |
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| OVE R RI DE | A LLOW ANC E: 40°F | (22° C) |
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| • Press the PROBE key. |
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| • Press the TIME key. |
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| • Press the up and down arrows to set the probe |
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| temperature to 90°F (32°C). |
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| • FULL LOAD TO RARE: 1 Hour. |
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| • Insert the product probe. |
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| CLO SE THE OVEN DOOR . |
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| CLOSE THE OVEN DOOR. |
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| PRESS |
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| PRESS |
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| WAIT FOR THE AUDIBLE SIGNAL |
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| WAIT FOR | THE | AUD IBLE SIGNAL |
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| TO INDICATE OVEN HAS PREHEATED. |
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| TO INDICATE OVEN HAS PREHEATED. |
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M IN I MU M HO LDING TIME REQUIRED
MA XI MU M HO LDI NG TIM E
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| 1 Hour |
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| 6 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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33.