Alto-Shaam MN-29491 manual BEEF, LAMB, Veal, Beef Brisket Beef Short Ribs Beef Striploin

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SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

 

I

 

 

 

 

 

 

 

 

 

o

 

 

 

 

 

 

 

 

On/Off Time

Down Up

Cook

Hold

Temperature

Heat

Hold

Cook

Switch Cancel

Arrow Arrow

Indicator

Indicator

Indicator

Indicator

Knob

Knob

 

 

Key

 

Light

Light

Light

Light

 

 

 

 

 

1.Push ON/OFF power switch to ON.

2.Rotate HOLD KNOB to desired temperature.

3.Rotate COOK KNOB to desired temperature.

4.Press UP/DOWN ARROW keys to set time.

5.Preheat oven for 30 mintues.

6.Load oven with food.

PRODUCT >

BEEF BRISKET

BEEF SHORT RIBS

BEEF STRIPLOIN

 

 

 

 

SIZE OF MEAT

Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg)

Short Ribs, 10 to 12 oz. pieces

Short-Cut, Boneless: 8-12 lb (4 to 5 kg)

 

 

 

 

INSTRUCTIONS

Season brisket and wrap individually

Season as desired. Place ribs

Season as desired. Place roasts

 

in clear plastic wrap for cooking. Place

side-by-side in pans. For an overnight

directly on the wire shelves with fat side

 

wrapped brisket directly on wire shelves.

cook and hold, cover pans loosely with

down. Place larger roasts toward the

 

 

clear plastic wrap to retain additional

top of the oven compartment.

 

 

product moisture.

 

SUGGESTED PAN

None

Sheet Pan

None

NO. OF SHELVES

3

3

2

500

750

2

3

2

1000

3

None

3

 

 

 

 

ITEMS PER SHELF

1 roast

1 half-size sheet pan

2 roasts

500

750

3-4 roasts

1 full-size sheet pan

4 roasts

1000

2-3 roasts

1 full-size sheet pan

3 roasts

MAX. CAPACITY

3 roasts up to 40 lbs (18 kg)

3 half-size sheet pans

4 roasts up to 40 lb (18 kg)

500

750

6-8 roasts up to 100 lbs (45 kg)

3 full-size sheet pans

8 roasts up to 100 lb (45 kg)

1000

6-9 roasts up to 100 lbs (45 kg)

4 full-size sheet pans

9 roasts up to 100 lb (45 kg)

VENT POSITION

One-half open

One-half open

One-half open

COOK TEMP.

250°F (121°C)

250°F (121°C)

250°F (121°C)

HOLD TEMP.

160°F (71°C)

160°F (71°C)

140°F (60°C)

COOK TIME

20 min/lb for first roast (44min/kg)

3 hours for the first pan

8 to 10 lb roasts (4 to 4,5 kg):

 

plus 30 minutes each additional roast.

plus 30 minutes for each

8 minutes per pound for the first roast

 

 

additional pan.

(18 minutes per kilogram) plus add 8

 

 

 

minutes for each additional roast.

 

 

 

12 lb roasts (5 kg): 10 minutes per

 

 

 

pound for the first roast (22 minutes per

 

 

 

kilogram) plus add 8 minutes for each

 

 

 

additional roast.

MIN. HOLD TIME

6 hours

6 hours

4 hours

MAX. HOLD TIME

24 hours

18 hours

12 hours

OVERNIGHT

Highly recommended

Required

Optional

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

165°F (73°C)

170° to 190°F (77° to 88°C)

130°F (54°C) Rare

TEMPERATURE

 

 

 

 

 

 

 

ADDITIONAL

—

—

—

INFORMATION

 

 

 

 

 

 

 

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 time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 14

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Introduction Meat and NutritionShrinkage Control and Cooking Time Preventing Bacteria GrowthLabor and Equipment Cost Reduction Single Compartment Double CompartmentOptions and Accessories Smoker Options and AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation Push power switch to on I position Chef Operating Tips Care and Cleaning Determining if Product is Sufficiently CookedRED Meat ReheatingCleaning and Maintenance Cleaning AgentsCleaning Materials Protecting Stainless Steel SurfacesClean Daily Clean the Door VentsEquipment Care Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs Beef StriploinCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe Pork LEG, Fresh PORK, Processed MeatsPork Chops Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe Poultry and Fish CHICKEN, Pieces CHICKEN, Whole Recipe HalvesCHICKEN, Fried Cornish Hens DUCK, Whole TWO-STEP Fried ChickenTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Miscellaneous Quiche Rice Baked EGG CustardSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Breakfast Cookies Finger Food Sandwiches EGG ROLL/CHICKEN NuggetsProofing Dough Recipe Smoker Operation Load wood chip containerGeneral Operation Smokers Smoking Procedure Options ONE-STEP CookingProduct Capacity per compartment Smoked Beef Beef BRISKET, Smoked Beef TONGUE, SmokedSmoked Pork HAM RibsSmoked Poultry DUCK, Smoked TURKEY, Smoked RecipeSmoked Fish Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonSmoking Procedure Cold Smoked SalmonFood Holding and Sanitation Food Holding Function & Value General Holding GuidelinesGeneral Holding Cabinet Operation Meat Fahrenheit CelsiusMost food-borne illnesses can be prevented Food Safety Guidelies SummaryPage Price U.S.$15.00 MN-29491 01/11 Alto-Shaam, Inc

MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.
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