E LECT R ON IC OVEN COOKING GUI DEL INES
TROUT
PRO D UC T SPEC IFICAT I ONS and PREPAR ATI ON
Trout, Whole: 1 lb (454 grams) dressedSpray or coat sheet pans with oil. Wipe trout with a damp towel and place
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| 500 SERIES |
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| 750 SERIE S | 1000 SERI ES |
| 1200 SERIES | ||||||||||||||||||
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| PER COMPARTMENT | |||
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| OF SHELVES | 4 |
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| 6 |
| 6 |
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| none | |||||||||||||||
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| NUM BER |
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| ITEMS | 6 trout |
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| 6 trout |
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| 12 trout | 12 trout |
| 12 trout | ||||||||||
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| PER SHELF | 1 | 1 |
| 1 | 1 |
| 1 | |||||||||||||||||||
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| MAXIMUM | 24 trout |
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| 36 trout |
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| 72 trout | 96 trout |
| 96 trout | |||||||||||
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| APPROXIMATE | 4 | 6 |
| 6 | 8 |
| 8 | ||||||||||||||||||||
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| CAPACI TY |
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| 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 x 20mm) | (GN 1/1 x 20mm) |
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| (GN 2/1 x 20mm) | (GN 1/1 x 20mm) |
| (GN 1/1 x 20mm) | ||||||||||||||||
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| (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) |
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| (NO SHELVES REQUIRED) | (ON WIRE SHELVES) |
| (ON WIRE SHELVES) | |||||||||||||||
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| OVER NIGHTDOCOOKR VEN& HOLD:TS: |
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| T EN OF OVERR IDE PE RIOD: |
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| AFTER OVERRIDE: |
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| No t Re com me nd ed | 155 |
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| OVER NIGHT COOK & HOLD:150°F (66°C)Not Recom mende d |
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| TO CO OK BY PROBE |
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| TO COOK BY TI ME | |||||||||||
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| • Press and release control ON/OFF key. | ||||||
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| COOKING BY PRODUCT PROBE |
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| TEMPERATURE IS NOT |
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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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| RECOMMENDED FOR THIS ITEM. |
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| temperature to 160°F (71°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 275°F (135°C). | ||||||
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| OVE RRIDE | A L LOWAN CE: |
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| • Press the TIME key. |
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| • Press the up and down arrows to set the time to | ||||||
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| 1 to |
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| CLOSE THE OVEN DOOR . |
| PRESS |
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| CLOSE THE OVEN DOO R. | PRESS |
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| WAIT | FOR THE AUDIBLE SIGNAL |
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| WAIT FOR THE AUDIBLE SIGN AL |
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| TO INDICATE OVEN HAS PREHEATED. |
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| TO INDICATE OVEN HAS PREHEATED. |
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M INI MUM H OLD I NG TI ME REQUIR ED
MAXIMUM HOLDING TIME
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| none |
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| 4 to 6 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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54.