Alto-Shaam ecosmart Electronically Operated Ovens, Product Manualline

Page: 50 / 91

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Duck, Whole: 4 to 5 lb (2 kg)
Season as desired. Rub with oil and paprika and place directly on wire shelves.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
D U C K , W H O L E
1 Hour 8 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press and release control
ON
/
OFF
key. • Press and release control
ON
/
OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 300°F (149°C).
• Press the TIME key.
• Set cooking timer for 2-1/2 to 3 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 300°F (149°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe in duck thigh.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
D O O R V E N T S : O p e n F u l l
OVERNIGHT COOK & HOLD: Not Recommended
F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E
AT E N D O F O V E R R I D E P E R I O D :
1 8 5 ° t o 1 9 0 ° F ( 8 5 ° t o 8 8 ° C )
O V E R R I D E A L L O W A N C E : 2 0 ° F ( 1 1 ° C )
CLOSE THE OVEN DOOR
.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
CLOSE THE OVEN DOOR
.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
1 2 2 3 3
3 Ducks 3 Ducks 6 Ducks 4 Ducks 4 Ducks
3 Ducks 6 Ducks 12 Ducks 12 Ducks 12 Ducks
none none none none none
AS-250 500
SERIES
750
SERIES
1000
SERIES
1200 MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
PRESS PRESS
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY
.
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 AT U R E S
.
D U E T O VA R I AT 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 O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY
.
A LWAY S F O L L O W L O C A L H E A LT H
(
H Y G I E N E
)
R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S
.
48.
T O C O O K B Y P R O B E T O C O O K B Y T I M E
T I M E R E Q U I R E D I N
" H O L D "
C Y C L E B E F O R E S E R V I N G
.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E
N o t R e c o m m e n d e d O p e n F u l l 1 8 5 ° t o 1 9 0 F ( 8 5 ° t o 8 8 ° C )
A F T E R O V E R R I D E :