E LECT RON I C OVEN C OOK ING GUI DEL I NES
LAM B RACKS ( FRE NCHED )
PRO DUC T S PECI FICATIONS a nd PREPARA TION
Rack, Roast Ready, Single, Frenched: 7-bone
Season as desired. Place racks on sheet pans with icing racks inserted in pans.
MODELS | 500 SERIES | 750 SERIES | 1000 SERI ES | SERIE S | |
1200PER COMPARTMENT | |||||
NUMBE R | 2 | 4 | 4 | none | none |
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OF SHELVES |
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PER SHELF | 1 | 1 | 1 | 1 | 1 |
ITEMS |
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APPROXIMATE | 2 | 4 | 4 | 4 | 4 |
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MAX IMU M |
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CAPACITY | 18" x 13" x 1" | 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 20mm) | (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) |
| (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) | (ON WIRE SHELVES) | (ON WIRE SHELVES) |
OVERNIGHT COOK & HOLD :
Not Re comm ended
DOOR VENTS:
On
FINAL INTE RNAL TEMP ERAT URE AFTER OVERRIDE:
135° (57°C)
TO CO OK BY PROBE | TO COO K BY TIM E | |
• Press and release control ON/OFF key. | • Press and release control ON/OFF key. | |
• Press the HOLD key. | • Press the HOLD key. | |
• Press the up and down arrows to set the holding | ||
temperature to 140°F (60°C). | • Press the up and down arrows to set the holding | |
• Press the COOK key. | temperature to 160°F (71°C). | |
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• Press the up and down arrows to set the cooking | • Press the COOK key. | |
temperature to 250°F (121°C). | ||
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| • Press the up and down arrows to set the cooking |
OV ERRIDE | AL LOWANCE : 45° to 50°F (25° to 28°C) | temperature to 250°F (121°C). |
• Press the PROBE key. | • Press the TIME key. | |
• Press the up and down arrows to set the probe | • Press the up and down arrows to set the timer to | |
temperature to 90°F (32°C) for rare. | ||
• Insert the product probe. |
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| CLOSE THE OVEN DOOR. | CLOSE THE OVEN DOO R. |
WAIT | FOR THE AUDIBLE SIGNAL PRESS | WAIT FOR THE AUDIBLE SIGNAL PRESS |
TO INDICATE OVEN HAS PREHEATED. | TO INDICATE OVEN HAS PREHEATED. | |
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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| 4 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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36.
