Alto-Shaam MN-28656 - Manual (Page 46)

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Chicken Breasts, Boneless: 4 to 8 oz (113 to 227 grams)
Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter, or margarine (
OPTIONAL
), and
lightly sprinkle with salt, pepper, and paprika.
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
C H I C K E N B R E A S T S
none 6 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• 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.
• 1-1/2 to 2 hours for the first pan
plus, add 30 minutes for each additional pan.
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 p e n F u l l
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 :
1 8 5 ° F ( 8 5 ° C )
O V E R R I D E A L L O WA N C E :
3 4 6 none none
1 half-size sheet pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans 4 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1" 18" x 26" x 1"
(GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1 x 20mm) (GN 1/1 x 20mm)
( NO SHELVES REQUIRED ) ( NO SHELVES REQUIRED ) ( NO SHELVES REQUIRED ) ( ON WIRE SHELVES ) ( ON WIRE SHELVES )
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).
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 .
44.
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 p e n F u l l 1 8 5 ° F ( 8 5 ° 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