Assessments - 5, GPA: 4.2
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Always follow local health (hygiene) regulations for all internal temperature requirements. PRODUCT SPECIFICATIONS and PREPARATION SET HOLD THERMOSTAT SET COOK THERMOSTAT SET COOKING TIMER MI N IMUM H O L D I N G T IME R E Q U I R E D MA X IMUM H O L D I N G T IME ADDITIONAL INFORMATION • NOTES F I N A L I N T E R N A L P R O D U C T T EMP E R AT U R E OVERNIGHT COOK & HOLD TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING. CAPACITIES ARE BASED ON U.S. PAN SIZES. GASTRONORM PANS MAY HOLD MORE OR LESS THAN THE FOOD QUANTITIES INDICATED. PREHEAT THE OVEN Optional 12 minutes per pound for the first ham (26 minutes per kilogram) plus add 30 minutes for each additional ham. COOKING GUIDELINES Pork Loin Chops: . . . . . . 3 to 8 oz (85 to 227 grams) approximate weight range Pork Loin Rib Chops with Pocket (STUFFED): . . . 5 to 8 oz (142 to 227 grams) approximate weight range Thickness: . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1" to 1-1/2" (25 to 38 mm) Season as desired. Place chops side-by-side on sheet pans. SECTION 4 • PORK 31. PORK CHOPS 5 0 0 S E R I E MODELS S 7 5 0 S E R I E S 1 0 0 0 S E R I E S NUMBER OF SHELVES ITEMS PER SHELF APPROXIMATE MAXIMUM CAPACITY PANS 160° to 170°F (71° to 77°C) 1-1/2 hours 6 to 8 hours 160°F (71°C) 250°F (121°C) 4 4 none 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans 18" x 13" x 1" (GN 1/1: 530 x 325 x 20mm) (NO SHELVES REQUIRED) 18" x 26" x 1" (GN 2/1: 530 x 650 x 20mm) (NO SHELVES REQUIRED) 18" x 26" x 1" (GN 1/1: 530 x 325 x 20mm) (ON WIRE SHELVES) 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. PRODUCT SPECIFICATIONS and PREPARATION SET HOLD THERMOSTAT SET COOK THERMOSTAT SET COOKING TIMER MI N IMUM H O L D I N G T IME R E Q U I R E D MA X IMUM H O L D I N G T IME ADDITIONAL INFORMATION • NOTES F I N A L I N T E R N A L P R O D U C T T EMP E R AT U R E OVERNIGHT COOK & HOLD TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING. CAPACITIES ARE BASED ON U.S. PAN SIZES. GASTRONORM PANS MAY HOLD MORE OR LESS THAN THE FOOD QUANTITIES INDICATED. PREHEAT THE OVEN D O O R V E N T S : ONE -HAL F OP EN Not Recommended 3-1/2 hours Full Load COOKING GUIDELINES D O O R V E N T S : ONE -HAL F OP EN Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg) Season as desired and place roasts directly on wire shelves for cooking. SECTION 4 • PORK 32. PORK LOIN 5 0 0 S E R I E MODELS S 7 5 0 S E R I E S 1 0 0 0 S E R I E S NUMBER OF SHELVES ITEMS PER SHELF APPROXIMATE MAXIMUM CAPACITY PANS 155° to 165°F (68° to 74°C) 2 hours 12 hours 160°F (71°C) 250° to 275°F (121° to 135°C) 2 3 3 2 roasts 3 roasts 3 roasts 4 roasts up to 40 lb (18 kg) 9 roasts up to 100 lb (45 kg) 9 roasts up to 100 lb (45 kg) none none none 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. PRODUCT SPECIFICATIONS and PREPARATION SET HOLD THERMOSTAT SET COOK THERMOSTAT SET COOKING TIMER MI N IMUM H O L D I N G T IME R E Q U I R E D MA X IMUM H O L D I N G T IME ADDITIONAL INFORMATION • NOTES F I N A L I N T E R N A L P R O D U C T T EMP E R AT U R E OVERNIGHT COOK & HOLD TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING. CAPACITIES ARE BASED ON U.S. PAN SIZES. GASTRONORM PANS MAY HOLD MORE OR LESS THAN THE FOOD QUANTITIES INDICATED. PREHEAT THE OVEN Highly Recommended 15 minutes per pound for the first roast (33 minutes per kilogram) plus add 30 minutes for each additional roast. COOKING GUIDELINES Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg) Season as desired and place in pans. SECTION 4 • PORK 33. PORK SHOULDER 5 0 0 S E R I E MODELS S 7 5 0 S E R I E S 1 0 0 0 S E R I E S NUMBER OF SHELVES ITEMS PER SHELF APPROXIMATE MAXIMUM CAPACITY PANS 165° to 170°F (74° to 77°C) 2 hours 12 hours 160°F (71°C) 250°F (121°C) 2 none 3 2 roasts per pan 2 pans 2 roasts per pan 2 pans 2 roasts per pan 2 pans 4 roasts up to 40 lb (18 kg) 10 roasts up to 100 lb (45 kg) 12 roasts up to 100 lb (45 kg) 12" x 20" x 2-1/2" (GN 1/1: 530 x 325 x 65mm) 12" x 20" x 2-1/2" (GN 1/1: 530 x 325 x 65mm) 12" x 20" x 2-1/2" (GN 1/1: 530 x 325 x 65mm) 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. PRODUC...
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