Savory SP-5 - Page 5

SP-5 Operator Manual
5
GENERAL PRODUCTIVITY INFORMATION
PRODUCT
COOKING TEMP / TIME
(All times include pre-heating)
YIELD*
Chicken:
Whole, 2-1/2 lbs. Each (avg.)
Parts (quartered)
350° - 1 hour, 30 minutes
350° - 1 hour
20 (50 lbs.)
18 lbs.
Ribs, Pork
425° - 10 minutes, then
300° - 45 minutes
10 lbs.
Ribs, Beef
425° - 15 minutes, then
300° - 1 hour
20 lbs.
Roasts, 4 to 7 lbs. Rolled 350° - 1 hour 20 lbs.
Fish Steaks 420° - 15 minutes 15-20 each
Pasta Dishes 375° - 40 minutes 5 pans
* These figures are approximate. Actual yield will depend on weight, size and quality of individual products.
NOTE: Some condensation at the base of the door is normal during use of this machine.
MENU ITEM REFERENCE CHART
MENU # PRODUCT WEIGHT COOK
TEMP.
COOK
TIME
HOLD
TEMP.
HOLD
TIME
1 30 Chickens
50 lbs. (2.5
lbs. Each)
350°
1 hour, 30
min.
175° 3 hr.
2 15 Chickens
37 lbs. (2.5
lbs. Each)
350°
1 hour, 25
min.
175° 3 hr.
3 10 Chickens
30 lbs. (3
lbs. Each)
350°
1 hour, 15
min.
175° 3 hr.
4
Chicken
Parts
18 lbs. 350°
1 hour, 5
min.
175° 2 hr.
5 Pork Ribs 10 lbs.
425° then
300°
10 min. then
45 min.
175° 3 hr.
6 Beef Ribs 20 lbs.
425° then
300°
20 min. then
75 min.
175° 3 hr.
7
Seafood
Filet
420° 15 min. 175° 30 min.
8 Casseroles 375° 40 min. 175° 30 min.
Manual
Hold
175° 5 hours