Alto-Shaam 1000-TH SERIES User Manual
Page 40
Chicken, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg)
Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine (
OPTIONAL
). Season as desired and
sprinkle with paprika.
For better whole bird appearance, fold chicken wings and tuck under the back of the bird. Make a slit in the skin
of the chicken (lower end of the bird), cross chicken legs and insert both legs through the slit.
SECTION 4 •
POULTRY
38.
C H I C K E N , 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°F (85°C)
*When cooking and holding overnight, cover the pans of raw chicken with clear plastic wrap for cooking.
Set cooking thermostat to 250°F (121°C) for 4 hours.
If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken approximately 1 hour before serving.
1 hour
8 to 10 hours
160°F
(71°C)
275° to 300°F
(135° to 149°C)
2
2
none
4 chickens
9 chickens
9 chickens
8 chickens
2 half-size sheet pans
18 chickens
2 full-size sheet pans
27 chickens
3 full-size sheet pans
18" x 13" x 1"
(GN
1
/
1
: 530 x 325 x 20mm)
(
NO SHELVES REQUIRED
)
18" x 26" x 1"
(GN
2
/
1
: 530 x 650 x 20mm)
(
NO SHELVES REQUIRED
)
18" x 26" x 1"
(GN
1
/
1
: 530 x 325 x 20mm)
(
ON WIRE SHELVES
)
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
Optional*
3 to 3-1/2 hours
Full Load
C O O K I N G G U I D E L I N E S