Alto-Shaam MN-28656 manual FR Ozen Convenience Entr ÉE Pans, Over Night Cook & Hold, Door Vents

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 plac ement diagra ms and
		tim er setti ng shown on next page.
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

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.