Use 1 x 1 or 1 x 1-1/2 ratio of rice to water. Rice that is high in starch needs to be rinsed. Fill pans to half the pan depth
and cover pans with foil.
SECTION 4 • MISCELLANEOUS
50.
RICE
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° to 170°F (71° to 77°C)
none
8 hours
160°F
(71°C)
275°F
(135°C)
none none 3
1 full-size pan 2 full-size pans 1 full-size pan
2 full-size pans 4 full-size pans 3 full-size pans
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.
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 : C L O S E D
Optional
60 minutes - 3 hours depending on load and pan size
COOKING GUIDELINES
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