Alto-Shaam MN-29492 - Manual (Page 42)

cooking guidelines - deluxe control • 40
PRODUCT SPECIFICATIONS AND PREPARATION
MISCELLANEOUS
PRODUCT >
FROZEN
CONVENIENCE ENTRÉES
FROZEN PORTIONED
CONVENIENCE ENTRÉES
ITEM/AMOUNT As needed As needed
INSTRUCTIONS PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on
the bottom surface of the oven compartment. Place containers directly on wire shelves.
SUGGESTED PAN Half-Size Pan None
NO. OF SHELVES
AS-250
500
750
1000 or 1200
—
—
3
5
—
—
3
3
ITEMS PER SHELF
AS-250
500
750
1000 or 1200
—
—
4 foil half-size pans
2 foil half-size pans
—
—
9
9
MAX. CAPACITY
AS-250
500
750
1000 or 1200
—
—
12 foil half-size pans
10 foil half-size pans
—
—
27
27
VENT POSITION Closed Closed
COOK TEMP 275°F (135°C) 275°F (135°C)
PROBE TEMP Not Recommended Not Recommended
HOLD TEMP 160°F (71°C) 160°F (71°C)
COOK TIME SEE PAN PLACEMENT DIAGRAMS AND TIME SETTINGS
ON THE FOLLOWING PAGE.
APPROXIMATELY 2 HOURS.
SEE PAN PLACEMENT DIAGRAMS ON FOLLOWING PAGE.
DO NOT OVER-COOK — CHECK INTERNAL
PRODUCT TEMPERATURE.
MIN. HOLD TIME None None
MAX. HOLD TIME 16 to 18 hours 4 hours
OVERNIGHT
COOK/HOLD Optional Not Recommended
FINAL INTERNAL
TEMPERATURE 140°F (60°C)* 140°F (60°C)*
OVERRIDE
ALLOWANCE — —
ADDITIONAL
INFORMATION * Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a product
for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for the amount of time
specified by local health (hygiene) regulations.
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to
variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.