Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 - Manual (Page 43)

Duck, Whole: 4 to 5 lb (2 kg)
Season as desired. Rub with oil and paprika and place directly on wire shelves.
SECTION 4 • POULTRY
41.
D U C K , W H O L E
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
185° to 190°F (85° to 88°C)
1 hour
8 hours
160°F
(71°C)
300°F
(149°C)
2 2 3
3 ducks 6 ducks 4 ducks
6 ducks 12 ducks 12 ducks
none none none
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 timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
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
S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
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
A D D I T I O N A L I N F O R M AT I O N • N O T E S
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 A T U R E
O V E R N I G H T C O O K & H O L D
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING .
CAPACITIES ARE BASED ON U . S .
PAN SIZES . GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
P R E H E AT T H E O V E N
D O O R V E N T S : O P E N F U L L
Not Recommended
2-1/2 to 3 hours
Full Load
C O O K I N G G U I D E L I N E S