Alto-Shaam COMBITHERM 1020 - Manual (Page 82)

C H I C K E N
— W h o l e
M E AT A N D P O U LT R Y
79.
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t 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 n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . 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 a t u r e s .
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
TIMER
PA N
S I Z E S
➤
N OT E S
➤
Full Speed
Chicken, whole:
2-1/4 to 2-3/4 lb (1 to 1,2 kg) each
Combination
350°F (177°C)
C O R E
T E M P
Seasoning
Vegetable release spray
Stainless Steel or aluminum sheet
pans with wire pan grids
o r
Alto-Shaam Chicken Roasting Racks
with grease tray
Place chicken on sprayed grid-lined
sheet pans or on roasting racks.
If desired, fold the wings and tuck under
back of bird—cross and secure legs.
Season as desired.
Load chicken in preheated oven.
NOTE: When using roasting racks,
insert the grease tray before
preheating or use rack with an
attached grease tray. When using
sheet pans, do not overload each
pan (chickens should not touch).
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
FOR BEST RESULTS: Thaw prior to
cooking. When checking internal product
temperature, take temperature reading in the
densest part of the chicken thigh. The use
of roasting racks with grease tray will result
in more even color and better fat drainage.
S E L E C T C O O K I N G T I M E
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t C O R E T E M P
P R E S S
S TA RT
P R E S S
S TA RT
O R
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y .
2 racks w/tray, 16 chickens
3 half-size sheet pans, 12 chickens
(3 GN 1/1)
4 racks w/tray, 32 chickens
6 full-size sheet pans
(6 GN 2/1)
3 racks w/tray, 24 chickens
5 half-size sheet pans
(5 GN 1/1)
6 racks w/tray, 48 chickens
5 full-size sheet pans
(5 GN 2/1)
8 racks w/tray, 64 chickens
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
14 racks w/tray, 112 chickens
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
175°F (79°C) 10°F (5° to 6°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
IF THAWED
30 to 35 minutes
IF FROZEN
55 to 60 minutes
185°F (85°C)
185°F (85°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS