Alto-Shaam MN-28656 manual TU Rkey Whole, PRO D UC T Specific, Prepar ATI on

E LECT RO N I C OVEN COOKIN G GUI DELI NES

TU RKEY,		WHOLE
Turk ey, Who le:		PRO D UC T SPECIFIC			ATI ONS and	PREPAR	ATI ON
		up to 25 lb (11	kg)
Turkey must be fully thaw ed. Seas on as desi red . Rub with oil, butter						or margari ne (OPTIONAL).
Place directly	on wire shelve s.
MODE LS		AS- 250		500 SERIES	750 SERIE S		1000 SERIE S	1200PERSERIESCOMPARTMENT
NUMBER		1		1	1		2	2
OF SHELVES
ITEMS		1 Turkey		1 Turkey	2 Turkeys		2 Turkeys	2 Turkeys
PER SHELF	up to 18 lb (8 kg)
MAXIM UM		1 Turkey		1 Turkey	2 Turkeys		4 Turkeys	4 Turkeys
APP ROXIMATE
CAPACITY
PANS		none		none	none		none	none

OVERN IGHT COOKDO&OHOLD:R VEN TS:

Hig hly Re commended

OpenDOORFull VENTS:	FINALFINALINTE RNAINTELRNALPRODTEMPERATURUCT TEMPERATUREE
	T END F OVER RIDE PERIOD:
	AFTER OVERRIDE:
Op en Ful l	175 °F (79° C)
OVERNI GHT COOK & HOLD:175 °F (79°C)Highl y Rec omme nded

TO COO K BY PROB E			TO COOK	BY TIM E
• 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 275°F (135°C).
			• Press the up and down arrows to set the cooking
OV ER RI DE ALLOWAN C E: 10- 20° F (6-11°C)			temperature to 275°F (135°C).
	Depending on size
• Press the PROBE key.			• Press the TIM E key.
• Press the up and down arrows to set the
probe temperature to 165°F (74°C).			• Set cooking timer for 3 to 3-1 /2 hour s.
• Insert the product probe in hen thigh.
CLOSE THE OVEN DOOR.	PRESS		CLOSE THE OVEN DOOR.	PRESS
INDICATE OVEN HAS PREHEATED.			INDICATE OVEN HAS PREHEATED.
WAIT FOR THE AUDIBLE SIGNAL TO		OR	WAIT FOR THE AUDIBLE SIGNAL TO		OR

MINI MUM H OLDI N G TI ME REQ UIR ED

MAX IMUM HOLDING TIME

1 Hour

4 to 6 Hours

TI ME REQUIRED

IN

"HOLD " CY CL E BE FO RE SE RVING .

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 .

49.