Alto-Shaam VAE-55F(S) Guía para resolver problemas descargar pdf (Pagina 37)

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PRODUCT SPECIFICATIONS AND PREPARATION

POULTRY

PRODUCT >

CHICKEN, PIECES

AND HALVES

CHICKEN, WHOLE

SIZE OF MEAT

2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. 2-1/4 to 2-3/4 lb (1 to 1,2 kg)

INSTRUCTIONS

Clean chicken and remove excess fat. Brush

chicken with oil, butter or margarine (

optional).

Season as desired and sprinkle with paprika.

Clean chicken and remove excess fat. Brush chicken with oil, butter or

margarine (optional). Season as desired and sprinkle with paprika. For better

whole bird appearance, fold chicken wings and tuck under the back of the bird.

Make a slit in the skin of the chicken (lower end of the bird), cross chicken legs

and insert both legs through the slit.

SUGGESTED PAN

Sheet Pan Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-250

500

750

1000 or 1200

1 half-size sheet pan

1 full-size sheet pan

3 chickens

4 chickens

9 chickens

MAX. CAPACITY

AS-250

500

750

1000 or 1200

12 halves, 2 half-size sheet pans

18 halves or 60 pieces,

3 half-size sheet pans

36 halves or 120 pieces,

3 full-size sheet pans

48 halves or 160 pieces

4 full-size sheet pans

6 chickens - 6 full size pans

8 chickens - 2 half-size sheet pans

18 chickens - 2 full-size sheet pans

27 chickens - 3 full-size sheet pans

VENT POSITION

Open Full Open Full

COOK TEMP

275° to 300°F (135° to 149°C) 275° to 300°F (135° to 149°C)

PROBE TEMP

155°F (68°C)* 155°F (68°C)*

HOLD TEMP

160°F (71°C) 160°F (71°C)

COOK TIME

2-1/2 to 3 hours, Full Load 3 to 3-1/2 hours, Full Load

MIN. HOLD TIME

30 minutes 1 hour

MAX. HOLD TIME

8 hours

NOTE: When holding longer than 30 minutes,

cover chickens with clear plastic wrap.

8 to 10 hours

NOTE: When cooking and holding overnight, cover the pans of raw chicken

with clear plastic wrap for cooking. Set cooking thermostat to 250°F (121°C) for

4 hours.

OVERNIGHT

COOK/HOLD

Not Recommended Optional

See Max. Holding Time note above

FINAL INTERNAL

TEMPERATURE

185°F (85°C) 185°F (85°C)

OVERRIDE

ALLOWANCE

12°F (7°C) 10° to 15°F (6° to 8°C)

ADDITIONAL

INFORMATION

— If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken

approximately 1 hour before serving.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in

product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health

(hygiene) regulations for all internal temperature requirements.

* 90°F (32°C) in the 300-TH/III oven

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