POULTRY
PRODUCT SPECIFICATIONS AND PREPARATION
PRODUCT > | TURKEY BREAST | TURKEY ROLL | RECIPE |
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SIZE OF MEAT | 10 to 15 lb (5 to 7 kg) | Precooked, Frozen: |
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INSTRUCTIONS | Turkey breast should be at a refrigerated | Place fully frozen turkey rolls directly on |
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| temperature of 38° to 40°F (3° to 4°C) | wire shelves to reheat. |
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| when placed in a preheated oven. |
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| Season as desired. Brush with oil, |
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| butter or margarine (optional), and |
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| sprinkle with paprika. Place breasts |
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| directly on wire shelves. |
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SUGGESTED PAN | None | None |
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NO. OF SHELVES |
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2 | 1 |
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500 | 2 | 2 |
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750 | 2 | 2 |
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1000 or 1200 | 3 | 3 |
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ITEMS PER SHELF |
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1 turkey breasts | 1 turkey rolls |
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500 | 2 turkey breasts | 2 turkey rolls |
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750 | 4 turkey breasts | 4 turkey rolls |
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1000 or 1200 | 3 turkey breasts | 3 turkey rolls |
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MAX. CAPACITY |
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2 turkey breasts | 1 turkey rolls |
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500 | 4 turkey breasts | 4 turkey rolls |
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750 | 8 turkey breasts | 8 turkey rolls |
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1000 or 1200 | 9 turkey breasts | 9 turkey rolls |
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VENT POSITION | Open Full | Open Full |
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COOK TEMP | 250° to 275°F (121° to 135°C) | 250°F (121°C) |
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PROBE TEMP | 140°F (60°C) | 140°F (60°C) |
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HOLD TEMP | 160°F (71°C) | 160°F (71°C) |
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COOK TIME | 3 to 4 hours |
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| Full Load | Full Load |
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MIN. HOLD TIME | 1 hour | 1 hour |
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MAX. HOLD TIME | 10 hours | 6 to 8 hours |
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OVERNIGHT | Optional* | Not Recommended |
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COOK/HOLD |
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FINAL INTERNAL | 180°F (82°C) | 165°F (74°C) |
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TEMPERATURE |
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OVERRIDE | 8°F (4°C) | 10°F (6°C) |
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ALLOWANCE |
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ADDITIONAL | *When cooking and holding | — |
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INFORMATION | overnight, set the cook thermostat |
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| at 250°F (121°C) |
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The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.
cooking guidelines - deluxe control • 35
