Gourmet Oven
Operation
12
WHOLE CHICKENS (2¼ - 3¼ LBS)
OVEN PREPARATION
1. Preheat oven to 350ºF, set on HIGH power. This will take 20 minutes.
2. Set COOK TEMP to 350ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Chicken in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Whole
Chickens
2. Full-size shallow pans
3. Desired
Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse chickens in cold water.
2. Pull and discard excess trimmings.
3. Tuck wings and secure legs.
4. Season as desired.
5. Place 6 birds in each pan.
TO COOK AND
HOLD
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Pan
1:40 (1 hour 40 minutes)
175ºF
2 Pans
1:45 (1 hour 45 minutes)
175ºF
3 Pans
1:50 (1 hour 50 minutes
175ºF
4 Pans
2:00 (2 hours)
175ºF
TO COOK AND
PULL
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Pan
2:00 (2 hours)
175ºF
2 Pans
2:10 (2 hours 10 minutes)
175ºF
3 Pans
2:20 (2 hours 20 minutes)
175ºF
4 Pans
2:30 (2 hours 30 minutes)
175ºF
NOTE
: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.
