N
UMBER
O
F SHELVES
I
TEMS
P
ER SHELF
APPROXIMATE
MAXIMUM
C
APACITY
PANS
Loin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg)
Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
E L E C T RO N I C OV E N C O O K I N G G U I D E L I N E S
B E E F S T R I P L O I N
4 Hours
12 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°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°F (121°C).
• Press the TIME key.
• 8 to 10 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)
plus add 8 minutes for each additional roast.
• 12 lb ROASTS(5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 8 minutes for each additional roast.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 90°F (32°C).
• Insert the product probe.
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
OPTIONAL ONE-HALF OPEN
RARE: 130°F (54°C)
OVERRIDE ALLOWANCE: 30-40 °F ( 17-22°C)
Depending on size
22233
1 roast 2 roasts 4 roasts 3 roasts 3 roasts
2 roasts 4 roasts 8 roasts 9 roasts 9 roasts
up to 24 lb (11 kg) up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
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 140°F (60°C).
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.
24.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
AFTER OVERRIDE:
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED.
PRESS
OR
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED.
PRESS
OR
