E LECT RO N I C OVEN | COOKIN | G GUI DELI NES | ||
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BREAKFAST | SANDWICHES |
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| PRO D UC T SPECIFIC | ATI ONS and | PREPAR ATI ON | |
Thaw biscuits, croissants, or English muffins and slice horizontally. | Place upper half of bread slice on top of the other ingredients and | |||
Place each ingredient on the lower half of the bread slice in the |
| wrap each sandwich in clear plastic wrap. Line sheet pans with | ||
following order. |
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| baking pan liners (optional) and insert wire pan grid. Place | |
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| wrapped sandwiches |
1.Sausage patty, ham slices, or precooked bacon, frozen or thawed.
2.Egg patty (OPTIONAL), frozen or thawed.
3.1/2 oz (14 gm) slice of American processedcheese (OPTIONAL).
MODE LS | AS- 250 | 500 SERIES | 750 SERIE S | 1000 SERIE S | 1200 SERIES |
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| PER COMPARTMENT |
NUMBER | 2 | 3 | 3 | non e | none |
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OF SHELVES |
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PER SHELF | 1 | 1 | 1 | 1 | 1 |
ITE MS |
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CAPACITY | 2 | 3 | 3 | 5 | 5 |
APPROXIMATE |
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MAXIM UM |
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| 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" |
PANS | (GN 1/1: 20mm deep) | (GN 1/1: 20mm deep) | (GN 2/1: 20mm deep) | (GN 1/1: 20mm deep) | (GN 1/1: 20mm deep) |
| (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) | (NO SHELVES REQUIRED) | (ON WIRE SHELVES) | (ON WIRE SHELVES) |
OVERN IGHT COOK & HOLD:
Not Rec om me nded
DOOR VENTS:
Op en Ful l
FINAL INTE RNAL TEMPERATUR E
AFTER OVERRIDE:
150°F (66°C)
TO COO K BY TI ME
• Press and release control ON/OFF key.
•Press the HOLD key.
•Press the up and down arrows to set the holding temperature to 160°F (71°C).
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
•Press the TIME key.
•Press the up and down arrows to select a cook time of approximately
CLOSE THE OVEN DOO R.
WAIT FOR THE AUDIBLE SIGNAL PRESS
TO INDICATE OVEN HAS PREHEATED.
COOKING TIME TO BE SET:
DO NOT ALLOW THE PRODUC T TO REMAIN IN
SetTHEanOVENindependentFOR THEtimerFULL(or mechanicalSET COOKINGbill timTIMEer on. equipped mode ls) usin g the followi ng guid elines:
45 to 60 minutes
MAKE CERTAIN PRODUCT REACHES THE FULLY
HEATED TEMPER ATURE.
CHECK INT ERNAL PRODUC T TEMPERATURE BEFOR E REMOVING PRODUCT FROM OVEN AND ADJU ST HEATING TIME AS REQUIRED.
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| MINI MUM | H OLDI N G TI ME | REQ UIR ED |
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| MAX IMUM | HOLDING | TIME |
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| none |
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| 2 to 3 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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65.