Alto-Shaam ecosmart Electronically Operated Ovens, Руководство по продукту

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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
.
25.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Short Ribs: 2 to 3 lb (1 to 1,3 kg), 10-12 oz. portions
Season as desired. Place ribs side-by-side in pans.
For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moisture.
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
B E E F S H O R T R I B S
6 Hours 18 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press and release control
ON
/
OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 3 hours for the first pan
plus add 30 minutes for each additional pan.
e.g. 3 pans = 4 hours
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
O V E R R I D E A L L O WA N C E :
3 3 3 none none
1 full-size pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 full-size pans 3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
12" x 20" x 2-1/2" 18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1" 18" x 26" x 1"
(GN 1/1: 530 x 325 x 65mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(
NO SHELVES REQUIRED
) (
NO SHELVES REQUIRED
) (
ON WIRE SHELVES
) (
ON WIRE SHELVES
)
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
.
TO C O O K B Y P RO B E TO 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 RV 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
A F T E R OV E R R I D E :
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
M U S T D o O v e r n i g h t O n e - H a l f O p e n 1 7 0 ° TO 1 9 0 ° F ( 7 7 ° TO 8 8 ° C )
A F T E R OV E R R I D E :