Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (M
INIMUM
)
Ground Beef, frozen: 5 oz (142 grams) per patty (
MINIMUM)
Place hamburger patties side-by-side directly on sheet pans.
SECTION 4 • BE EF
19.
HAMBU RGE RS
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
165°F (74°C)
*Cooking time depends on the desired degree of doneness. Check internal product temperature before removing the
product from the oven. Always follow local health (hygiene) regulations for all internal temperature requirements.
none
4 hours
150°F
(66°C)
250° to 275°F
(121° to 135°C)
55none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
5 half-size sheet pans 5 full-size sheet pans 4 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.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
A D D I T I O N A L I N F O R M AT I O N • N O T E S
F I N A L 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
O V E R N I G H T C O O K & H O L D
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
.
P R E H E AT T H E O V E N
D O O R V E N T S : F U L L O P E N
Not Recommended
FRESH, NOT FROZEN: Approximately 1 hour*
FROZEN: 2-3 hours
Full Load
COOKING GUIDELINES
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