Wittco 1401 - Manual (Page 15)

1001 & 1401 OVEN MANUAL F-41206 (12-12)
14
PRODUCT
(DETAILS)
WEIGHT
COOK
TIME
COOK
TEMP.
HOLD TIME
HOLD
TEMP.
MAX.
INTERNAL
TEMP.
LOADING
GUIDELINES
Chicken Pieces 10 lbs. 2¼ hrs. 250 ⁰ F 1 hr. max. 150⁰ F 170⁰ F 10 lbs. per shelf
Whole Chickens 20 lbs. 2½ hrs. 250 ⁰ F 5 hrs. max 150⁰ F 170⁰ F 6 per shelf
Whole Turkeys 20 lbs. 4½ hrs. 250 ⁰ F 5 hrs. max. 170⁰ F 170⁰ F 2 per shelf
Turkey Breast₇ 10 lbs. 4 hrs. 250 ⁰ F 1 hr. 160⁰ F 160⁰ F 3 per shelf
Rack of Lamb 18 lbs. 3½ hrs. 250 ⁰ F 3 hrs. max 140⁰ F 140⁰ F 15 racks per shelf
Braised Lamb Shanks 10-12 lbs. 4 hrs. 250 ⁰ F 4 hrs. min. 160⁰ F 180⁰ F 1 tray per shelf
Fish Filets 10 lbs. 40 min. 225 ⁰ F 4 hrs. max 160⁰ F 160⁰ F 10 lbs. per shelf
Clear Soups
12" x 20"
pans
3 hrs. 250 ⁰ F Overnight 160⁰ F 175⁰ F 1 pan per shelf
Rice 1 Quart Dry 2 hrs. 250 ⁰ F 18 hrs. max 150⁰ F 160⁰ F 1 pan per shelf
Frozen Entrees 1 Quart Dry 3 hrs. 250 ⁰ F Overnight 160⁰ F 165⁰ F 2 pans per shelf