M E AT L O A F
M E AT A N D P O U LT R Y
89.
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
PA N
S I Z E S
➤
N O T E S
➤
Full Speed
Meat loaf mixture:
3 lb (1,4 kg) per loaf
Combination
300° to 350°F (150° to 177°C)
Loaf pans
Vegetable release spray (optional)
Spray pans with vegetable release
spray if desired.
Place mixture in loaf pans.
Load pans in preheated oven by
placing loaf pans directly on the wire
shelves.
Loaf pans, 3 lb (1,4 kg) capacity
4-1/4" x 8-1/8" x 3-1/8"
(108mm x 206mm x 79mm)
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set
TIMER
P r e s s a n d S e t
C O R E T E M P
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P
K E Y .
9 loaf pans
3 shelves
24 loaf pans
3 shelves
15 loaf pans
5 shelves
40 loaf pans
5 shelves
48 loaf pans
6 shelves
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
80 loaf pans
10 shelves
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
S E L E C T C O O K I N G T I M E
TIMER
C O R E
T E M P
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
O R
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
150° to 160°F
(66° to 71°C)
10° to 20°F
(6° to 11°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
60 minutes
165° to 170°F
(74° to 77°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
P R E S S
S TA RT
P R E S S
S TA RT
