Specifications

CONTENTS
INTRODUCTION 3
BASIC OPERATION
LOW TEMPERATURE COOKING 4
OPERATION INSTRUCTIONS 6
COOKING ADVICE 8
FOOD HOLDING BASICS 9
CLEANING INSTRUCTIONS 10
COOKING GUIDELINES
BEEF 13
LAMB 27
PORK 31
POULTRY 39
FISH 49
BAKERY 55
POTLUCK 61
INSTALLATION AND MAINTENANCE 71
INSTALLATION INSTRUCTIONS 72
MAINTENANCE INSTRUCTIONS 74
REPLACEMENT PARTS 75
WIRING DIAGRAMS 78
HOW TO REVERSE DOOR OPENING 82
INDEX 83