Alto-Shaam 1000 SERIES Додатковий посібник

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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
L A M B , L E G
Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
MODELS
AS-250
NUMBER
1
OF SHELVES
ITEMS
1 Roast
PER SHELF
1 Roast
APPROXIMATE
MAXIMUM
CAPACITY
none
PANS
D O O R V E N T S : O n e - H a l f O p e n
OVERNIGHT COOK & HOLD: Optional
TO COOK BY PROBE
• Press and release control
• Press the HOLD key.
• Press the up and down
arrows to set the
holding temperature...
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
OV E R R I D E A L L O WA N C E : 2 5 ° F ( 1 4 ° C )
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature according to the chart shown below.
• Insert the product probe.
PROBE TEMPERATURE SETTINGS
MEDIUM RARE
MEDIUM
MEDIUM WELL
CLOSE THE OVEN DOOR
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
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
"HOLD"
T I M E R E Q U I R E D I N
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
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y
.
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 OW L O C A L H E A LT H
33.
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
500
SERIES
2
2 Roasts
4 Roasts
up to 40 lb (18 kg)
none
/
key.
ON
OFF
HOLDING TEMPERATURES
: 140°F (60°C)
RARE
: 140°F (60°C)
MEDIUM RARE
: 150°F (66°C)
MEDIUM
: 160°F (71°C)
MEDIUM WELL
: 160°F (71°C)
WELL
: 105°F (41°C)
RARE
: 110°F (43°C)
: 115°F (46°C)
: 125°F (52°C)
: 135°F (57°C)
WELL
.
PRESS
.
2 Hours
C Y C L E B E F O R E S E R V I N G
,
,
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
(
H Y G I E N E
750
SERIES
2
6 Roasts
12 Roasts
up to 100 lb (45 kg)
none
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
TO COOK BY TIME
• Press and release control
• Press the HOLD key.
• Press the up and down
arrows to set the
holding temperature...
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• To cook to
for the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
A D J U S T T I M E F O R OT H E R 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
CLOSE THE OVEN DOOR
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
M A X I M U M H O L D I N G T I M E
.
.
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
,
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
)
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
1000
1200
SERIES
3
4 Roasts
12 Roasts
up to 100 lb (45 kg)
up to 100 lb (45 kg)
none
S E E B E L OW
/
key.
ON
OFF
HOLDING TEMPERATURES
RARE
MEDIUM RARE
MEDIUM
MEDIUM WELL
WELL
: 10 minutes per pound
M E D I U M
FINAL INTERNAL TEMPERATURE
: 130°F (54°C)
RARE
: 135°F (57°C)
MEDIUM RARE
: 145°F (63°C)
MEDIUM
: 150°F (66°C)
MEDIUM WELL
: 160°F (71°C)
WELL
.
PRESS
.
10 Hours
.
SERIES
PER COMPARTMENT
3
4 Roasts
12 Roasts
none
: 140°F (60°C)
: 140°F (60°C)
: 150°F (66°C)
: 160°F (71°C)
: 160°F (71°C)
.
.