NUMBER
OF SHELVES
ITEMS
PER SHELF
A
PPROXIMATE
MAXIMUM
CAPACITY
P
ANS
Turkey Breast: 10 to 15 lb (5 to 7 kg)
Turkey breast should be at a refrigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a preheated oven.
S
eason as desired. Brush with oil, butter, or margarine (
OPTIONAL)
, and sprinkle with paprika. Place breasts directly on
wire shelves.
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
T U R K E Y B R E A S T
1 Hour
10 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press and release control
ON/OFF key.
• Press and release control
ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
*When cooking and holding overnight,
set the cook thermostat at 250°F (121°C).
• Press the TIME key.
• Set cooking timer for 3-1/2 to 4-1/2 hours.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
*When cooking and holding overnight,
set the cook thermostat at 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 165° to 170°F (74° to 77°C).
• Insert the product probe.
PRODUCT SPE CIFICATIONS and PRE PARATION
MINIMUM HOL DING TIM E REQUIR ED MAXIMUM HOL DING TIM E
OVERRIDE AL LOWANCE: 8°F (4°C) av erage
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
22233
1 Turkey Breast 2 Turkey Breasts 4 Turkey Breasts 3 Turkey Breasts 3 Turkey Breasts
2 Turkey Breasts 4 Turkey Breasts 8 Turkey Breasts 9 Turkey Breasts 9 Turkey Breasts
none none none none none
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
PRESS PRESS
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
50.
TO COO K BY PROB E TO COOK B Y TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VEN TS: FINAL INTERNAL TEMPERATURE
Optional
*
Open Full 175°F (79°C)
AFTER OVERRIDE:
