Alto-Shaam MN-29491 manual Corned Beef Prime RIB Prime RIB Special

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SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

CORNED BEEF

PRIME RIB

PRIME RIB SPECIAL

 

 

 

 

SIZE OF MEAT

9 to 12 lb (4 to 5 kg)

Beef Rib, Roast Ready, with Fat Cap,

Beef Rib, Roast Ready Special, Tied:

 

 

#109: 20 lb (9 kg) Average Weight

14 to 18 lb (6 to 8 kg) Average Weight

 

 

 

 

INSTRUCTIONS

Leave the corned beef in the original

Season as desired. Place roasts

Season as desired. Place roasts

 

plastic bag and place the corned beef

directly on wire shelves with the larger

directly on wire shelves with the larger

 

bag directly on the wire shelf.

roasts toward the top of the oven

roasts toward the top of the oven

 

 

compartment.

compartment.

 

 

 

 

SUGGESTED PAN

None

None

None

 

 

 

 

NO. OF SHELVES

2

 

 

500

2

2

750

2

2

2

1000

3

3

3

 

 

 

 

ITEMS PER SHELF

2 roasts

 

 

500

1 roast

1 roast

750

3 to 4 roasts

3 roasts

3 roasts

1000

2 to 3 roasts

2 roasts

2 roasts

 

 

 

 

MAX. CAPACITY

4 roasts up to 40 lb (18 kg)

 

 

500

2 roasts - 40 lb (18 kg)

2 roasts 36 lb (16 kg)

750

6 to 8 roasts up to 100 lb (45 kg)

6 roasts - 120 lb (54 kg)

6 roasts 100 lb (45 kg)

1000

6 to 9 roasts up to 100 lb (45 kg)

6 roasts - 120 lb (54 kg)

6 roasts 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)

140°F (60°C)

140°F (60°C)

 

 

 

 

COOK TIME

20 minutes per pound for the first

10 minutes per pound for the first roast

10 minutes per pound for the first roast

 

corned beef (44 minutes per kilogram)

(22 minutes per kilogram) plus add 30

(22 minutes per kilogram) plus add 15

 

plus add 30 minutes for each additional

minutes for each additional roast.

minutes for each additional roast.

 

corned beef.

 

 

 

 

 

 

MIN. HOLD TIME

6 or more hours

4 to 6 hours

4 or more hours

 

 

 

 

MAX. HOLD TIME

24 hours

24 hours

24 hours

 

 

 

 

OVERNIGHT

Required

Highly Recommended

An overnight cook and hold can be done

COOK/HOLD

 

 

with this cut.

 

 

 

 

FINAL INTERNAL

175°F (79°C)

130°F (54°C) Rare

130°F (54°C) RARE

TEMPERATURE

 

 

 

 

 

 

 

ADDITIONAL

If desired corn beef can be removed

—

—

INFORMATION

from the bag and wrapped in clear

 

 

 

plastic wrap for cooking.

 

 

 

 

 

 

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 • 15

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Meat and Nutrition IntroductionPreventing Bacteria Growth Shrinkage Control and Cooking TimeSingle Compartment Double Compartment Labor and Equipment Cost ReductionSmoker Options and Accessories Options and AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded Push power switch to on I position Chef Operating Tips Determining if Product is Sufficiently Cooked Care and CleaningRED Meat ReheatingCleaning Agents Cleaning and MaintenanceCleaning Materials Protecting Stainless Steel SurfacesClean the Door Vents Clean DailyEquipment Care Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines Beef Brisket Beef Short Ribs Beef Striploin BEEF, LAMB, VealCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe Pork Chops PORK, Processed MeatsPork LEG, Fresh Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe CHICKEN, Pieces CHICKEN, Whole Recipe Halves Poultry and FishTWO-STEP Fried Chicken CHICKEN, Fried Cornish Hens DUCK, WholeTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Quiche Rice Baked EGG Custard MiscellaneousSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesEGG ROLL/CHICKEN Nuggets Precooked Frozen Breakfast Cookies Finger Food SandwichesProofing Dough Recipe Load wood chip container Smoker OperationGeneral Operation Smokers ONE-STEP Cooking Smoking Procedure OptionsProduct Capacity per compartment Beef BRISKET, Smoked Beef TONGUE, Smoked Smoked BeefHAM Ribs Smoked PorkDUCK, Smoked TURKEY, Smoked Recipe Smoked PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked FishCold Smoked Salmon Smoking ProcedureFood Holding Function & Value General Holding Guidelines Food Holding and SanitationMeat Fahrenheit Celsius General Holding Cabinet OperationMost food-borne illnesses can be prevented Summary Food Safety GuideliesPage 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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