Alto-Shaam Electronically Operated Ovens Fr Ozen Convenience Entr Ée Pans, To Cook By Prob E

ELEC TR O NIC OVEN COOKING GUID ELINES

FR OZEN CONVENIENCE ENTR ÉE PANS

PRO D U CT SP ECI FIC AT IONS and PREPA RATIO N

PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZE N WHE N PLAC ED IN A PREHEATED OVEN.

Leave product in the orig inal contai ner with foil cover in pla ce. Pour 1/2 gall on (1 liter ) of hot water into the drip pan located on the bottom surfac e of the oven compart ment. Plac e contai ners dire ctly on wire shelves accord ing to the diagram shown.

MODELS	AS- 250	500 SERI ES	750 SERIE S	1000 SERIES	1200	SERIES
					PER COMPARTMENT
NUM BER	—	—	3	5		5
OF SHE LVES
PER SHE LF	—	—	4 foil half-size pans	2 foil half size pans	2 foil half-size pans
ITEM S
CAPACITY	—	—	12 foil half-size pans	10 foil half-size pans	10 foil half-size pans
APPROXI MATE
MAXIMU M
	—	—	4-1/4 qts:	4-1/4 qts:	4-1/4 qts:
PANS			10" x 12" x 2-1/2"	10" x 12" x 2-1/2"	10" x 12" x 2-1/2"
			(GN/1/2: 3,75 ltr:	(GN/1/2: 3,75 ltr:	(GN/1/2: 3,75 ltr:
			265 x 325 x 65mm)	265 x 325 x 65mm)	265 x 325 x 65mm)

OVER NIGHT COOK & HOLD:

Op tion al

DOOR VENTS:

Closed

FINAL INTERNAL TEM PERATURE

AFTER OVERRIDE:

140°F (60°C)

TO COOK BY PROB E		TO COO K BY TI ME
	COOKING BY PRODUCT PROBE	• Press and release control ON/OFF key.
	TEMPERATURE IS NOT
	RECOMMENDED FOR THIS ITEM.	• Press the HOLD key.
		• Press the up and down arrows to set the holding
	The probe cannot be inserted	temperature to 160°F (71°C).
	into a frozen product.	• Press the COOK key.
		• Press the up and down arrows to set the cooking
OVE RRIDE	ALLOW AN CE :	temperature to 275°F (135°C).
		• Press the TIME key.
		• See pan pla cem ent dia gram s and
		time r setting sho wn on next page .
	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

1 Hour

16 to 18 Hours

TIM E REQ UI RED

IN

"HOLD " CYC LE BE FO RE

SE RVING .

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 .

62.