Alto-Shaam VAE-55F(S) Guía para resolver problemas descargar pdf (Pagina 39)

coo kin g guideli nes - delu xe co ntr ol • 36

PRODUCT SPECIFICATIONS AND PREPARATION

POULTRY

PRODUCT >

DUCK, WHOLE DUCK CONFIT TURKEY

SIZE OF MEAT

Duck, Whole: 4 to 5 lb (2 kg) Duck, Pieces Turkey, Whole: 25 lb (11 kg)

INSTRUCTIONS

Season as desired. Rub with oil and

paprika and place directly on wire

shelves.

Prepare according to recipe. Turkey must be fully thawed. Season

as desired. Rub with oil, butter or

margarine (

optional), and sprinkle

with paprika. Place directly on wire

shelves.

SUGGESTED PAN

None Full-Size Hotel Pan None

NO. OF SHELVES

AS-250

500

750

1000 or 1200

ITEMS PER SHELF

AS-250

500

750

1000 or 1200

3 ducks

6 ducks

4 ducks

1 full-size pan

1 full-size pans

2 full-size pans

1 full-size pan

1 turkey

2 turkeys

MAX. CAPACITY

AS-250

500

750

1000 or 1200

3 ducks

6 ducks

12 ducks

2 full-size pans

4 full-size pans

8 full-size pans

4 full-size pans

1 turkey

2 turkeys

4 turkeys

VENT POSITION

Open Full Open Full Open Full

COOK TEMP

300°F (149°C) 250°F (121°C) 250°F (121°C)

PROBE TEMP

155°F (68°C)* Not Recommended Probe to 145°F (63°C)* in thigh

HOLD TEMP

160°F (71°C) 160°F (71°C) 160°F (71°C)

COOK TIME

2-1/2 to 3 hours - Full Load 3 hours 10 minutes per pound for the first

turkey (22 minutes per kg) plus add 30

minutes for each additional turkey.

MIN. HOLD TIME

1 hour 4 hours 1 to 2 hours

MAX. HOLD TIME

8 hours 12 hours 10 hours

OVERNIGHT

COOK/HOLD

Not Recommended Yes Highly Recommended

OVERRIDE

ALLOWANCE

20°F (11°C) — 185°F (85°C)

FINAL INTERNAL

TEMPERATURE

185° to 190°F (85° to 88°C) 185°F (85°C) 10-20°F (6-11°C)

Depending on size

ADDL INFO.

— — —

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

1 2 ... 34 35 36 37 38 39 40 41 42 43 44 ... 54 55

Comentarios a estos manuales

Sin comentarios

Alto-Shaam VAE-55F(S) Guía para resolver problemas Pagina 39

Comentarios a estos manuales

Relacionado con productos y manuales para Freidoras Alto-Shaam VAE-55F(S)