E LECT RON I C OVEN C OOK ING GUI DEL I NES
VE AL LO IN
PRO DUC T S PECI FICATIONS a nd PREPARA TION
Veal Loin, Tri mmed : 8 to 10 lb (4 to 5 kg)Season as desired and place directly on wire shelves.
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| 500 SERIES |
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| 750 SERIES |
| 1000 SERI ES |
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| SERIE S | |||||||||||||||||||
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| 1200PER COMPARTMENT | |||||||||||||||||||||||||
| NUMBE R | 1 |
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| OF SHELVES |
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| PER SHELF | 1 Roast |
| 2 Roasts |
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| 4 Roasts |
| 3 Roasts |
| 3 Roasts | |||||||||||||||
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| ITEMS |
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| APPROXIMATE | 1 Roast |
| 4 Roasts |
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| 8 Roasts |
| 9 Roasts |
| 9 Roasts | |||||||||||||||
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| MAX IMU M |
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| CAPACITY |
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| PANS | none |
| none |
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| none |
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| none |
| none | ||||||||||||
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| OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS: FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE |
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| T | ND | F OVER RID E PERIOD : |
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| AFTER OVERRIDE: |
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| Not Re co mme nd ed |
| On | MED IUM RA RE : | 140°F (60 °C) |
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| OVER NIG HT COOK & HOLD : Not Recom mende d |
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| ME DI UM | RAR E : 140°F (60°C) |
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| TO CO OK BY PROBE |
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| TO COO K BY TIM E | ||||||||||||||||
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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 150°F (66°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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| temperature to 250°F (121°C). |
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| • Press the COOK key. |
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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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| OV ERRIDE | A LLOWANC E: 4 0°F | (2 2°C ) |
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| • Press the TIME key. |
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| • Press the PROBE key. |
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| • Press the up and down arrows to set the probe |
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| • 12 minu tes per pound for the first roast | ||||||||||||||||
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| temperature to 100°F (38°C). |
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| (26 min ute s per kil ogra m) |
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| • Insert the product probe. |
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| plus | add 20 minutes for each add itiona l roas t. | |||||||||||
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| CLOSE THE OVEN DOOR. |
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| CLOSE THE OVEN DOO R. |
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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 AUDIBLE 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 IM U M H O LDIN G TIME RE QU IR ED
MAXIMUM HOLDING TIME
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| 1 Hour |
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| 10 Hours |
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TIM E REQUIRED | IN | "HOLD " CYC LE BE FO RE SERVIN G . |
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T HE TI ME AND PROBE | TEMPERATURE ARE | SUGGEST | ED | GUI DEL INES | ONL Y. | ALL | C OOK ING S HOUL D BE | BAS ED ON I NT ERN A L PROD U C T | TEMPE RATURE | S . | ||
DU E TO VA RIA T IONS IN | PRODUCT | QUALITY , WE I GH T, | A ND | D E SI RE D D EGRE E O F | D ON ENE SS , THE COOK ING | TI M ER OR P ROB E TEM PER AT U RE | M AY NEE D TO | BE | ||||
AD JU STED ACCORDINGL | Y. | AL WAYS | FOLLOW | LOCA L H EA LT H (HY G IE NE ) | RE G U LA TI ONS | F OR AL L I N TE RNAL TE MP E RA TU R E R E Q U IR EMEN TS . |
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34.