Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 51)

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 .
49.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Turkey, Whole: up to 25 lb (11 kg)
Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine (
OPTIONAL
).
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
T U R K E Y, W H O L E
1 Hour 4 to 6 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 275°F (135°C).
• Press the TIME key.
• Set cooking timer for 3 to 3-1/2 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 275°F (135°C).
Press the PROBE key.
Press the up and down arrows to set the probe
temperature to 165°F (74°C).
Insert the product probe in hen 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: Highly 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 7 5 ° F ( 7 9 ° C )
O V E R R I D E A L L O W A N C E : 1 0 - 2 0 ° F ( 6 - 1 1 ° C )
D e p e n d i n g o n s i z e
1 1 1 2 2
1 Turkey
1 Turkey 2 Turkeys 2 Turkeys 2 Turkeys
up to 18 lb (8 kg)
1 Turkey 1 Turkey 2 Turkeys 4 Turkeys 4 Turkeys
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 .
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
H i g h l y R e c o m m e n d e d O p e n F u l l 1 7 5 ° F ( 7 9 ° C )
A F T E R O V E R R I D E :