Alto-Shaam MN-29491 manual Ribeye Beef Round

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SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

RIBEYE

BEEF ROUND

BEEF ROUND

(CAFETERIA OR STEAMSHIP)

 

 

 

 

 

 

 

SIZE OF MEAT

Beef Ribeye Roll, Lip On, #112A:

Beef Round, Top (Inside), Untrimmed:

Any one of a variety of beef rounds

 

8 to 12 lb (3 to 5 kg)

14 to 23 lb (6 to 10 kg)

used for carving on a buffet line. May

 

 

Beef Round, Bottom (Gooseneck),

be bone-in or boneless and may have a

 

 

Untrimmed: 14 to 23 lb (6 to 10 kg)

handle on or off as required.

 

 

 

WEIGHT RANGE:

 

 

 

40 to 50 lb (18 to 23 kg)

 

 

 

50 to 80 lb (23 to 36 kg)

INSTRUCTIONS

Season as desired. Place roasts

Season as desired. Place roasts

Meat should be at a refrigerated internal

 

directly on the wire shelves, fat side

directly on wire shelves with fat side

temperature of 38° to 40°F (3 to 4°C)

 

down. Place larger roasts toward the

down. Place larger roasts toward the

when placed in a preheated oven.

 

top of the oven compartment.

top of the oven compartment.

 

 

 

 

 

SUGGESTED PAN

None

None

none

 

 

 

 

NO. OF SHELVES

 

 

 

500

2

1 or 2

1

750

2

2

1

1000

3

3

1

ITEMS PER SHELF

 

 

 

500

2 roasts

1: 23 lb (6 kg) or 2: 14 lb (10 kg) roasts

1 roast

750

3 roasts

3: 23 lb (6 kg) or 4: 14 lb (10 kg) roasts

1-2 roasts

1000

3 roasts

2: 23 lb (6 kg) or 3: 14 lb (10 kg) roasts

1-2 roasts

MAX. CAPACITY

 

 

 

500

4 roasts up to 40 lb (18 kg)

2 lg. or 4 sm. roasts up to 40 lb (18 kg)

40 lb (18 kg)

750

6 roasts up to 100 lb (45 kg)

6 roasts up to 100 lb (45 kg)

up to 80 lb (36 kg)

1000

9 roasts up to 100 lb (45 kg)

6 lg. or 9 sm. roasts up to 100 lb (45 kg)

up to 80 lb (36 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

140°F (60°C)

140°F (60°C)

150°F (66°C)

 

 

 

 

COOK TIME

8 to 11 lb (4 to 5 kg) ROASTS:

14 lb (6 kg) roasts:

40 to 49 lb (18 to 22 kg) ROASTS:

 

8 minutes per pound for the first roast

10 minutes per pound for the first roast

10 minutes per pound for the first roast

 

(18 minutes per kilogram) plus add 10

(22 minutes per kilogram) plus add 15

(22 minutes per kilogram) plus add 15

 

minutes for each additional roast.

minutes for each additional roast.

minutes for a second roast.

 

12 lb (5 kg) ROASTS:

15 to 23 lb (7 to 10kg) roasts:

50 to 80 lb (23 to 36 kg) ROASTS:

 

10 minutes per pound for the first roast

10 minutes per pound for the first roast

one roast only — 7 minutes per pound

 

(22 minutes per kilogram) plus add 10

(22 minutes per kilogram) plus add 30

(15 minutes per kilogram)

 

minutes for each additional roast.

minutes for each additional roast.

 

 

 

 

 

MIN. HOLD TIME

4 hours

14 lb (6 kg) roasts: 4 to 6 hours

40 to 49 lb (18 to 22 kg) ROASTS:

 

 

15 to 23 lb (7 to 10 kg) roasts: 8-10 hrs.

6 to 8 hours

 

 

 

50 to 80 lb (23 to 36 kg) ROASTS:

 

 

 

8 to 12 hours

MAX. HOLD TIME

12 hours

14 lb (6 kg) roasts: 12 hours

24 hours

 

 

15 to 23 lb (7 to 10 kg) roasts: 24 hours

 

OVERNIGHT

Optional

Optional for smaller roasts.

Required

COOK/HOLD

 

Highly recommened for larger cuts.

 

 

 

 

 

FINAL INTERNAL

130°F (54°C) RARE

130°F (54°C) Rare

138°F (59°C) RARE

TEMPERATURE

 

 

 

 

 

 

 

ADDITIONAL

—

Do not overload the oven.

When cooking these large roasts,

INFORMATION

 

 

reinforce the shelf support by using two

 

 

 

wire shelves in one shelf bracket.

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 • 16

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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 AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Push power switch to on I position Chef Operating Tips RED Meat Care and CleaningDetermining if Product is Sufficiently Cooked ReheatingCleaning Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesEquipment Care Clean DailyClean the Door Vents 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, Processed Meats Pork LEG, FreshPork 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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