User's Manual

M E AT A N D PO U LT RY
98.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PA N
S I Z E S
➤
N O T E S
➤
Half Speed
T
urkey breast, boneless:
Fresh (raw) or precooked
8 lb (4 kg) each
Combination
275°F (135°C)
S
tainless steel or aluminum sheet pans
Wire pan grids (optional)
V
egetable release spray (optional)
Seasoning
Each breast should be relatively
uniform in size to assure even
heating from item to item.
Place turkey breasts in pans and
season as desired.
Load pans in a preheated oven.
NOTE: When using CORE-TEMP
mode, insert the probe so
that the tip of the probe is
centered in the breast.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
GN 1/1: 530mm x 325mm x 20mm
GN 2/1: 530mm x 650mm x 20mm
A more tender product with higher
moisture content and less shrinkage will
be achieved if this product is cooked
overnight in an Alto-Shaam low
temperature cook and hold oven.
T U R K E Y B R E A S T
— F
r e s h o r P r e c o o k e d , B o n e l e s s
P
REHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M OV E N P R O C E D U R E
Press and Set TIMER
Pr es s an d S e t C O R E T E M P
6 breasts
3 half-size sheet pans
(2 GN 1/1)
12 breasts
3 full-size sheet pans
(3 GN 2/1)
10 breasts
5 half-size sheet pans
(3 GN 1/1)
20 breasts
5 full-size sheet pans
(3 GN 2/1)
24 breasts
6 full-size sheet pans
(4 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
40 breasts
10 full-size sheet pans
(5 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
TIMER
CORE
TEMP
S E L E C T C O O K I N G T I M E
SELECT INTERNAL CORE TEMPERATURE
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 .
Ti m e an d tem p eratu r e set t ings a re su g geste d gu i deline s on l y. Du e to
vari a tions in pr oduct qu a lity, we i ght, and de sired de g ree o f donen e ss th e
cont r ols m ay r e quire som e ad j ustme n t fro m th e ti m e an d te m perat u res
show n . Al l cookin g s h ould be bas e d on inter nal pr o duct tem p eratu r e s.
O R
AP PR OX I M AT E CO OK T IM E
FI NA L IN T E R N A L
TE MP ER ATU RE
TO BE CALCULATED
ON A SINGLE BREAST
FROM RAW
15 minutes per lb
(33 minutes per kg)
165°F (74°C)
PRECOOKED
10 to 12 min per lb
(22 to 26 min per kg)
150°F (66°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
A P P R OX I M AT E CO R E
C U T- O F F T E M P E R AT U R E
A P P R OX I M AT E
T E M P E R AT U R E OV E R R I D E
150° to 160°F
(66° to 71°C)
5° to 15°F
(3° to 8°C)
HOT FOOD HOLDING
INTERNAL TEMPERATURE WILL
INCREASE
20° TO 30°F (11° TO
17°C) WHEN IMMEDIATELY PLACED
IN A HOT FOOD HOLDING
ENVIRONMENT AT
140°F (60°C).
ADJU ST CUT-OF F
TE MP ERATURE
ACCO RDI NG LY
.
P R E S S
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P R E S S
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