Alto-Shaam COMBITHERM 1020 - Manual (Page 85)

D U C K
— W h o l e
M E AT A N D P O U LT R Y
82.
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
Duck, whole:
4 lb (2 kg) each
Combination
350°F (177°C)
C O R E
T E M P
S t a i n l e s s s t e e l o r
a l u m i n u m f u l l - s i z e p a n s
Wire pan grids (optional)
Vegetable release spray (optional)
Seasoning
Insert pan grids in pans and spray with
vegetable release spray if desired.
Arrange ducks on pans or pan grids
and season as desired.
Fold wings and tuck under back of bird.
Load pans in preheated oven.
Full-Size Pans: 20" x 12" x 2-1/2"
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
FOLLOW DIRECTIONS ON PREVIOUS
PAGE TO REHEAT.
T H E U S E O F S H E E T PA N S r e q u i r e s
a d r i p p a n a t t h e b o t t o m o f t h e
o v e n to accommodate the quantity of
rendered fat. A drip pan will prevent
grease from going directly down the
oven drain.
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 .
3 ducks per pan: 6 ducks
2 full-size pans
(2 GN 1/1)
9 ducks per pan: 18 ducks
3 full-size sheet pans
(3 GN 2/1)
3 ducks per pan: 9 ducks
3 full-size pans
(3 GN 1/1)
9 ducks per pan: 54 ducks
6 full-size sheet pans
(6 GN 2/1)
9 ducks per pan: 72 ducks
8 full-size sheet pans
(8 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
9 ducks per pan: 90 ducks
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
180° to 190°F
(82° to 88°C)
10°F
(5° to 6°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
60 to 90 minutes 190° to 200°F
(88° to 93°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS