ELEC TR O NIC OVEN COOKING GUID ELINES
| BAKED | EGG CUSTARD |
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| PRO D U CT SP ECI FIC AT IONS and | PREPA RATIO N |
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| Use a favor ite custar d recipe. Pour cus tard mixtu re int o cups to a dept h of 2/3 the cont aine r height and place cups on a | ||||||||
| sheet pan. Product volum e and cook time is predicat ed on cup size. |
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| NO WATER BATH IS REQUIRED. Bake in a preheated oven . Custa rd is done when produ ct has set or whe n knife | ||||||||
| inse rte d in center of cup is clean when removed. |
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| MODELS | AS- 250 | 500 SERI ES | 750 SERIE S | 1000 SERIES | 1200 SERIE S | |||
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| PER COMPARTMENT | |
| NUM BER | 3 | 4 | 4 |
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| OF SHE LVES |
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| PER SHE LF | 1 | 1 | 1 | 1 | 1 | |||
| ITEM S |
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| MAXIMU M | 3 | 4 | 4 | 5 | 5 | |||
| APPROXI MATE |
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| CAPACITY | 18" x 13" x 1" | 18" x 13" x 1" | 18" x 26" x 1" | 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) | (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) | (NO SHELVES REQUIRED) | (ON WIRE SHELVES) | (ON WIRE SHELVES) | |||
| OVER NIGHT COOK &DOHOLD:R VEN TS: ClosedDOOR VENTS: | FINALFINALINTE RNALINTERNALPRODUTEMCTPERATURETE MP ERATURE |
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| T END F OVERRIDE PE RIOD: |
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| AFTER OVERRIDE: |
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| NO |
| Closed OVER NIGHT COOK & HOLD:N /NoA | N /A |
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| TO COOK BY PROB E |
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| TO COO K BY TI ME | |||||
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• Press and release control ON/OFF key.
| COOKING BY PRODUCT PROBE |
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| TEMPERATURE IS NOT | DO NOT SET. | |
RECOMMENDED FOR THIS ITEM. | |||
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| • Press the COOK key. | |
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| • Press the up and down arrows to set the cooking | |
OVE RRIDE | ALLOW AN CE : | temperature to 250°F (121°C). | |
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| • Press the TIME key. | |
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| • Press the up and down arrows to select a cook | |
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| time of approximately | |
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| up to 3 hours for 4" stea m pans | |
| CLOS E THE OVEN DOO R. | CLOSE THE OVEN DOOR . | |
WAIT | FOR THE AUDIBLE SIGNAL PRESS | WAIT FOR THE AUDIBLE SIGN AL PRESS | |
TO INDICATE OVEN HAS PREHEATED. | TO INDICATE OVEN HAS PREHEATED. | ||
MIN IMU M HOLDI N G TI ME REQU IR ED
MAXIMUM HOLDING TIME
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TIM E REQ UI RED | IN | "HOLD " CYC LE BE FO RE | SE RVING . |
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T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGESTE D | G UIDEL | INES | ON LY. | AL L | COOKIN | G | SHOUL D | BE BA SE D ON IN T ER N AL PROD U C T | TEMPER AT URES . | ||
DU E TO VA R IATI ON S IN | PRODUCT QUALI TY , | WE I G H T, | A N D | DE SI R ED DEGRE E OF | DONEN ES S , TH E COOKIN | G T I M ER OR P ROBE TE M PER AT UR E | M AY NE E D TO B E | |||||||
AD JU STED ACCORDINGLY | . | AL WA YS | FOLLOW | LOC AL | H EA LTH (H YG IE N E ) | RE G ULA T IONS | F OR | ALL | I NTE RNA L TE MP ER ATU RE R EQ UI RE ME N TS . |
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58.
