Alto-Shaam 1000-TH SERIES - Manual (Page 45)

Turkey Breast: 10 to 15 lb (5 to 7 kg)
Turkey breast should be at a refrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a preheated oven. Season
as desired. Brush with oil, butter or margarine ( OPTIONAL ), and sprinkle with paprika. Place breasts directly on wire
shelves.
SECTION 4 • POULTRY
43.
T U R K E Y B R E A S T
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
180°F (82°C)
*When cooking and holding overnight, set the cook thermostat at 250°F (121°C)
1 hour
10 hours
160°F
(71°C)
250° to 275°F
(121° to 135°C)
2 2 3
2 turkey breasts 4 turkey breasts 3 turkey breasts
4 turkey breasts 8 turkey breasts 9 turkey breasts
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
Optional*
3-1/2 to 4-1/2 hours
Full Load
C O O K I N G G U I D E L I N E S