Alto-Shaam ecosmart Electronically Operated Ovens, Руководство по продукту

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NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Trout, Whole: 1 lb (454 grams) dressed
Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
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
T R O U T
none 4 to 6 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 275°F (135°C).
• Press the TIME key.
• Press the up and down arrows to set the time to
1 to 1-1/2 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
D O O R V E N T S : O n e - H a l f O p e n
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 5 0 ° F ( 6 6 ° C )
O V E R R I D E A L L O W A N C E :
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
.
4 6 6 none none
6 trout 6 trout 12 trout 12 trout 12 trout
1 half-size sheet pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
24 trout 36 trout 72 trout 96 trout 96 trout
4 half-size sheet pans 6 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
18" x 13" x 1" 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 x 20mm) (GN 1/1 x 20mm) (GN 2/1 x 20mm) (GN 1/1 x 20mm) (GN 1/1 x 20mm)
(
NO SHELVES REQUIRED
) (
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
.
54.
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 n e - H a l f O p e n 1 5 5 - 1 6 0 ° F ( 6 8 - 7 1 ° C )
A F T E R O V E R R I D E :