Alto-Shaam Combitherm 1008 - Manual (Page 81)

C H I C K E N
— P i e c e s a n d H a l v e s
M E AT A N D P O U LT R Y
78.
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
TIMER
PA N
S I Z E S
➤
N OT E S
➤
Full Speed
Chicken pieces:
Fryer, 8 piece cut
Combination
350°F (177°C)
C O R E
T E M P
Stainless steel or aluminum sheet pans
Vegetable release spray
Seasoning
S e a s o n , b r e a d , o r m a r i n a t e
c h i c k e n a s d e s i r e d .
Spray pans with vegetable release spray
or use non-stick coated sheet pans.
A r r a n g e c h i c k e n m e a t s i d e u p .
C h i c k e n p i e c e s o r h a l v e s s h o u l d
n o t t o u c h .
L o a d p a n s i n p r e h e a t e d o v e n .
F o r b e s t r e s u l t s , u s e e v e r y o t h e r
p a n s h e l f p o s i t i o n .
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
F o r b e s t r e s u l t s , u s e e v e r y o t h e r
p a n s h e l f p o s i t i o n o n l y .
When checking internal product
temperature, take temperature reading
in the densest part of the chicken thigh.
S E L E C T C O O K I N G T I M E
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t C O R E T E M P
P R E S S
S TA RT
P R E S S
S TA RT
O R
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 .
72 pieces, 24 pieces per pan
3 half-size sheet pans
(3 GN 1/1)
192 pieces, 48 pieces per pan
4 full-size sheet pans
(4 GN 2/1)
120 pieces, 24 pieces per pan
5 half-size sheet pans
(5 GN 1/1)
240 pieces, 48 pieces per pan
5 full-size sheet pans
(5 GN 2/1)
288 pieces, 48 pieces per pan
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
480 pieces, 48 pieces per pan
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
➤
➤
PRODUCT
PREPARATION
➤
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
THAWED PIECES
15 to 17 minutes)
FROZEN PIECES
30 to 35 minutes
THAWED HALVES
20 to 25 minutes
FROZEN HALVES
40 to 45 minutes
185°F (85°C)
185°F (85°C)
185°F (85°C)
185°F (85°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS