Alto-Shaam VAE-55F(S) Anleitung zur Fehlerbehebung PDF herunterladen (Seite 40)

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PRODUCT SPECIFICATIONS AND PREPARATION

POULTRY

PRODUCT >

TURKEY BREAST TURKEY ROLL RECIPE

SIZE OF MEAT

10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8-12 lb (4-5 kg)

INSTRUCTIONS

Turkey breast should be at a

refrigerated temperature of 38° to 40°F

(3° to 4°C) when placed in a preheated

oven. Season as desired. Brush with

oil, butter or margarine (

optional), and

sprinkle with paprika. Place breasts

directly on wire shelves.

Place fully frozen turkey rolls directly

on wire shelves to reheat.

SUGGESTED PAN

None None

NO. OF SHELVES

AS-250

500

750

1000 or 1200

ITEMS PER SHELF

AS-250

500

750

1000 or 1200

1 turkey breasts

2 turkey breasts

4 turkey breasts

3 turkey breasts

1 turkey rolls

2 turkey rolls

4 turkey rolls

3 turkey rolls

MAX. CAPACITY

AS-250

500

750

1000 or 1200

2 turkey breasts

4 turkey breasts

8 turkey breasts

9 turkey breasts

1 turkey rolls

4 turkey rolls

8 turkey rolls

9 turkey rolls

VENT POSITION

Open Full Open Full

COOK TEMP

250° to 275°F (121° to 135°C) 250°F (121°C)

PROBE TEMP

140°F (60°C)* 140°F (60°C)*

HOLD TEMP

160°F (71°C) 160°F (71°C)

COOK TIME

3-1/2 to 4-1/2 hours

Full Load

3 to 4 hours

Full Load

MIN. HOLD TIME

1 hour 1 hour

MAX. HOLD TIME

10 hours 6 to 8 hours

OVERNIGHT

COOK/HOLD

Optional

NOTE: When cooking and holding

overnight, set the cook thermostat at

250°F (121°C)

Not Recommended

FINAL INTERNAL

TEMPERATURE

180°F (82°C) 165°F (74°C)

OVERRIDE

ALLOWANCE

8°F (4°C) 10°F (6°C)

ADDITIONAL

INFORMATION

—

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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