![](/images/new-backgrounds/1077857/7785781x1.webp)
EL ECT RON I C OVEN C O OK I N G GUID ELI NES
PO RK | LOIN |
|
Pork Loi n, | PRO DUC T S PECIFICATIONS | a nd PREPARA TION |
Bon ele ss, Tied: 8 to 10 lb (4 to 5 kg) |
|
Season as desired and place roasts directly on wire shelves for cooking.
|
| MODELS |
|
| 500 SERIES |
|
| 750 SERIE S |
| 1000 SERIE S |
|
|
| SERIES | |||||||||||||
|
|
|
|
|
|
| 1200PER COMPARTMENT | ||||||||||||||||||||
|
| NUMBER | 2 |
|
| 2 |
|
|
|
| 3 |
|
| 3 |
|
|
| 3 |
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||
|
| OF SHELVES |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
| PER SHELF | 2 Roasts |
|
| 2 Roasts |
|
|
|
|
| 3 Roasts |
| 3 Roasts |
|
|
| 3 Roasts | |||||||||
|
|
| ITE MS |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
| APPROXIMATE | 4 Roasts |
|
| 4 Roasts |
|
|
|
|
| 9 Roasts |
| 9 Roasts |
|
|
| 9 Roasts | |||||||||
|
|
|
|
| up to 40 lb (18 kg) |
| up to 100 lb (45 kg) |
| up to 100 lb (45 kg) | up to 100 lb (45 kg) | |||||||||||||||||
|
| MAXIMUM |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
|
| CAPACITY |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| PANS | none |
|
| none |
|
|
|
|
|
| none |
| none |
|
|
| none | |||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||
|
|
|
| OVERN IGHTDOCOOKR VEN& HOLDTS: : | DOORpen VEN TS: FI NALFINALINTE RNALINT ERNAPRODL TEUCTMPERATURETEMPE RATURE |
| |||||||||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| T | ND F OV ERRID E PERIOD: |
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| AFTER OVERRIDE: |
|
|
|
|
| ||||
|
|
|
|
| Hig hl y Re commend ed |
| On | 15 5°F | to 165 °F (68 °C to 74° C) |
| |||||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| OVERNIGHT COOK & HOLD : High ly Reco mmen ded |
| |||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 155° to 165°F (68° | to 74° C) |
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| TO COO K BY PROB E |
|
|
|
|
|
|
| TO COOK | BY TI ME | ||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||||
|
|
|
| • Press and release control ON/OFF key. |
|
|
|
|
|
|
| • Press and release control ON/OFF key. | |||||||||||||||
|
|
|
| • Press the HOLD key. |
|
|
|
|
|
|
|
|
|
| • Press the HOLD key. |
|
|
|
|
| |||||||
|
|
|
| • Press the up and down arrows to set the holding |
|
|
|
|
|
|
|
|
| ||||||||||||||
|
|
|
|
| temperature to 160°F (71°C). |
|
|
|
|
|
|
| • Press the up and down arrows to set the holding | ||||||||||||||
|
|
|
| • Press the COOK key. |
|
|
|
|
|
|
|
|
|
| temperature to 160°F (71°C). |
|
|
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||
|
|
|
| • Press the up and down arrows to set the cooking |
|
|
|
| • Press the COOK key. |
|
|
|
|
| |||||||||||||
|
|
|
|
| temperature to 250° to 275°F (121° to 135°C). |
|
|
|
|
|
|
|
|
| |||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| • Press the up and down arrows to set the cooking | |||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| temperature to 250° to 275°F (121° to 135°C). | |||||||||
|
| OVE R RI DE | A LLOW ANC E: 12°F | (7°C) |
|
|
|
|
|
|
| ||||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| • Press the TIM E key. |
|
|
|
|
| ||||
|
|
|
| • Press the PROBE key. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||||
|
|
|
| • Press the up and down arrows to set the |
|
|
|
|
|
| • 15 minu tes per pound for the firs t roast | ||||||||||||||||
|
|
|
|
| probe temperature to 153°F (67°C). |
|
|
|
|
|
|
| (33 minut es per kilogr am) |
|
|
|
| ||||||||||
|
|
|
| • Insert the product probe. |
|
|
|
|
|
|
|
|
|
| plu s add 30 minut es for eac h additi onal roast. | ||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||||||||||
|
|
| CLOSE THE OVEN DOOR. |
|
|
|
|
|
|
|
|
| CLOSE THE OVEN DOOR. |
|
|
|
|
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||||||
|
| INDICATE OVEN HAS PREHEATED. | PRESS |
|
|
|
|
|
|
|
| INDICATE OVEN HAS PREHEATED. | PRESS |
|
|
|
| ||||||||||
| WAIT FOR THE AUDIBLE SIGNAL TO |
|
|
| OR |
|
|
| WAIT FOR THE AUDIBLE SIGNAL TO |
|
|
|
| OR | |||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
M IN I MU M HO LDING TIME REQUIRED
MA XI MU M HO LDI NG TIM E
|
| 2 Hours |
|
|
| 12 Hours |
| |
TIME | REQUIRED | IN "HO LD " CYC LE BEF OR E SERVIN G . |
|
|
| |||
T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGE ST ED | GU IDE LI NES ONL Y. | A L L COOKI N G S H OULD | B E BA SE D ON I NTE RN A L PRODU CT | T EMPERATU RES . | |
DU E TO | VARI ATIONS IN | PROD UCT QUALITY , | WE IG H T, A N D | DE S IR ED DEGR EE OF | DON ENE SS , THE COOKI | N G TI ME R OR PROB E T E M P ERA TUR E | M AY NEE D TO BE | |
AD J USTED AC CORDING | LY. AL WAYS | FOLLOW | L OCA L HE A LT H (H Y G IE NE ) R E G UL AT IONS FOR AL L IN TER NAL TE M PER AT UR E R EQ U IR E MENTS . |
| ||||
|
|
|
|
|
|
|
|
|
39.