D O O R V E N T S : O N E - H A L F O P E N
Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg)
Place ham directly on wire shelves for cooking.
SECTION 4 • PO RK
30.
HAM, CURED A ND SM OKE D
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
160°F (71°C)
1 to 2 hours
10 hours
160°F
(71°C)
250° to 275°F
(121° to 135°C)
223
2 hams 4 hams 3 hams
4 hams
up to 40 lb (18 kg)
8 hams
up to 100 lb (45 kg)
9 hams
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.
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
Optional
12 minutes per pound for the first ham (26 minutes per kilogram)
plus
add 30 minutes for each additional ham.
COOKING GUIDELINES
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