E LECT R ON IC OVEN COOKING GUI DEL INES
DU CK , WHOLE
Duck , Wh ole: 4 to 5 lb (2 kg)PRO D UC T SPEC IFICAT I ONS and PREPAR ATI ON
Season as desired. Rub with oil and paprika and place directly on wire shelves.
| MODELS |
| 500 SERIES | 750 SERIE S | 1000 SERI ES | 1200PERSERIESCOMPARTMENT | |||
| NUM BER | 1 | 2 | 2 |
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| 3 | 3 |
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| OF SHELVES |
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| PER SHELF | 3 Ducks | 3 Ducks | 6 Ducks | 4 Ducks | 4 Ducks | |||
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| APPROXIMATE | 3 Ducks | 6 Ducks | 12 Ducks | 12 Ducks | 12 Ducks | |||
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| MAXIMUM |
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| CAPACI TY |
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| PANS | none | none | none | none | none | |||
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OVERN IGHT COOKD OO& HOLD:R VE NTS:
Not Rec omm ended
OpenDOOFulR l VENTS | : FINALFINAINTEL RNAINTERNALL PRODTEMUCTPERATURETEMPE RATURE |
| T END F OVERR IDE PE RIOD: |
| AFTER OVERRIDE: |
Ope n Full | 18 5° to 190F (85° to 88°C ) |
OVER NIGHT COOK & HOLD: Not Recom mende d | |
| 185° to 190°F (85° to 88° C) |
TO CO OK BY PROBE | TO COOK BY TI ME | ||
• 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 160°F (71°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 300°F (149°C). | |||
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| • Press the up and down arrows to set the cooking |
OVE RRIDE | A L LOWAN CE: | 20°F (11° C) | temperature to 300°F (149°C). |
• Press the PROBE key. |
| • Press the TIME key. | |
• Press the up and down arrows to set the probe | |||
temperature to 165° to 170°F (74° to 77°C). | • Set cooki ng timer for | ||
• Insert the product probe in duck thigh. |
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CLOSE THE OVEN DOOR . | CLOSE THE OVEN DOO R. | ||
WAIT | FOR THE AUDIBLE | SIGNAL PRESS | WAIT FOR THE AUDIBLE SIGN AL PRESS |
TO INDICATE OVEN HAS PREHEATED. | TO INDICATE OVEN HAS PREHEATED. | ||
M INI MUM H OLD I NG TI ME REQUIR ED
MAXIMUM HOLDING TIME
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| 1 Hour |
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| 8 Hours |
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TIM E REQ UIRED | IN "HOLD " CYC LE BEF ORE | SERVIN G . |
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T HE TI ME A ND PROBE | TEMPERAT | URE | ARE | S UGGE STE D | GUIDE | LI NES ONLY . | ALL COOKI | NG S H OULD | B E BASED | ON IN T ER N A L PROD U C T | TE MPERATU RES . |
DU E TO VARI ATIONS IN | PRODUCT | QUALI | TY , | WE I G HT , AN D | D ES IR ED DE GREE OF | DONE NES S , THE COOKI | NG T I M E R | OR P ROBE T EM P ERA TU R E | M AY NEE D TO BE | ||
AD JU STED ACCORDINGL | Y. AL WAYS | FOLLOW | LOCA L HE A LTH (H YG I EN E ) REG UL AT ION S F OR | AL L I NT ERN AL T EM PE R AT U R E R EQ UIR EMEN TS . |
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48.
