Alto-Shaam MN-28656 - Manual (Page 35)

33.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg)
Season as desired. Place tenderloin 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 E N D E R L O I N
1 Hour 6 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°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 250°F (121°C).
• Press the TIME key.
• FULL LOAD TO RARE: 1 Hour.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 90°F (32°C).
• Insert the product probe.
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 n e - H a l f O p e n
OVERNIGHT COOK & HOLD: Not Recommended
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
AT E N D O F OV E R R I D E P E R I O D :
R A R E : 1 3 0 ° F ( 5 4 ° C )
O V E R R I D E A L L O WA N C E : 4 0 ° F ( 2 2 ° C )
2 2 3 3 3
2 Tenderloin 3 Tenderloin 5 Tenderloin 5 Tenderloin 5 Tenderloin
4 Tenderloin 6 Tenderloin 15 Tenderloin 15 Tenderloin 15 Tenderloin
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 140°F (60°C).
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 .
TO C O O K B Y P RO B E TO 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 RV 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
N o t R e c o m m e n d e d O n e - H a l f O p e n R A R E : 1 3 0 ° F ( 5 4 ° C )
A F T E R OV E R R I D E :
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS
OR
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS
OR