E LECT RO N I C OVEN COOKIN G GUI DELI NES
| TU RKEY, | WHOLE |
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| Turk ey, Who le: | PRO D UC T SPECIFIC | ATI ONS and | PREPAR | ATI ON |
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| up to 25 lb (11 | kg) |
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| Turkey must be fully thaw ed. Seas on as desi red . Rub with oil, butter | or margari ne (OPTIONAL). |
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| Place directly | on wire shelve s. |
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| MODE LS |
| AS- 250 |
| 500 SERIES | 750 SERIE S |
| 1000 SERIE S | 1200PERSERIESCOMPARTMENT | ||||
| NUMBER |
| 1 |
| 1 | 1 |
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| 2 | 2 |
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| OF SHELVES |
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| ITEMS |
| 1 Turkey |
| 1 Turkey | 2 Turkeys |
| 2 Turkeys | 2 Turkeys | ||||
| PER SHELF | up to 18 lb (8 kg) |
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| MAXIM UM |
| 1 Turkey |
| 1 Turkey | 2 Turkeys |
| 4 Turkeys | 4 Turkeys | ||||
| APP ROXIMATE |
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| CAPACITY |
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| PANS |
| none |
| none | none |
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| none | none | |||
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OVERN IGHT COOKDO&OHOLD:R VEN TS:
Hig hly Re commended
OpenDOORFull VENTS: | FINALFINALINTE RNAINTELRNALPRODTEMPERATURUCT TEMPERATUREE |
| T END F OVER RIDE PERIOD: |
| AFTER OVERRIDE: |
Op en Ful l | 175 °F (79° C) |
OVERNI GHT COOK & HOLD:175 °F (79°C)Highl y Rec omme nded | |
TO COO K BY PROB E |
| TO COOK BY TIM E | ||
• Press and release control ON/OFF key. |
| • Press and release control ON/OFF key. | ||
• Press the HOLD key. |
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| • Press the HOLD key. |
• Press the up and down arrows to set the holding | ||||
temperature to 160°F (71°C). |
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| • Press the up and down arrows to set the holding | |
• Press the COOK key. |
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| 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 275°F (135°C). |
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| • Press the up and down arrows to set the cooking |
OV E RR IDE ALLOWAN CE : | C) | temperature to 275°F (135°C). | ||
Press the PROBE key. | Depending | on | size |
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| • Press the TIME key. | |
Press the up and down arrows to set the probe | ||||
temperature to 165°F (74°C). |
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| • Set cooki ng timer for 3 to | |
Insert the product probe in hen thigh. |
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CLOSE THE OVEN DOOR . |
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| CLO SE THE OVEN DOOR. | |
WAIT FOR THE AUDIBLE | SIGNAL PRESS | WAIT FOR THE AUDIB LE SIGN AL PRESS | ||
TO INDICATE OVEN HAS PREHEATED. |
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| TO INDICATE OVEN HAS PREHEATED. | |
MINI MUM H OLDI N G TI ME REQ UIR ED
MAX IMUM HOLDING TIME
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| 1 Hour |
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| 4 to 6 Hours |
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TI ME REQUIRED | IN | "HOLD " CY CL E BE FO RE SE RVING . |
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TH E TI ME AND PROBE | TEM PERATURE ARE | SUGGES | TE D | GUI DEL INE S ONLY . | ALL | COOKI | NG | SH OU LD | B E | BA S ED ON I N TER NA L P ROD UCT | TEMPER ATURES . | ||
DU E TO VARI AT IONS I N PRODUCT | Q UALITY , WEI G H T, | A ND | D ES IRE D D EGRE E OF | DONE NES S , THE COOKI | NG | T IM E R OR PROB E T EM PER AT U RE | M AY N EE D TO B E | ||||||
AD JU STED ACCORDINGL | Y. | AL WAYS | FOLLOW | L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS | F OR | A LL | I NT ERNA L TE M PER ATU R E R E Q U IR E MEN TS . |
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49.
