Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 64)

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
Leave product in the 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 according to the
diagram shown.
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
F R O Z E N C O N V E N I E N C E E N T R É E PA N S
1 Hour 16 to 18 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
The probe cannot be inserted
into a frozen product.
• 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.
• See pan placement diagrams and
timer setting shown on next page.
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 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 .
— — 3 5 5
— — 4 foil half-size pans 2 foil half size pans 2 foil half-size pans
— — 12 foil half-size pans 10 foil half-size pans 10 foil half-size pans
4-1/4 qts: 4-1/4 qts: 4-1/4 qts:
— — 10" x 12" x 2-1/2" 10" x 12" x 2-1/2" 10" x 12" x 2-1/2"
(GN/1/2: 3,75 ltr: (GN/1/2: 3,75 ltr: (GN/1/2: 3,75 ltr:
265 x 325 x 65mm) 265 x 325 x 65mm) 265 x 325 x 65mm)
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 .
62.
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
O p t i o n a l C l o s e d 1 4 0 ° F ( 6 0 ° C )
A F T E R O V E R R I D E :