Alto-Shaam MN-29491 manual Turkey Turkey Breast Turkey Roll

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SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

TURKEY

TURKEY BREAST

TURKEY ROLL

 

 

 

 

SIZE OF MEAT

Turkey, Whole: 25 lb (11 kg)

10 to 15 lb (5 to 7 kg)

Precooked, Frozen:

 

 

 

8 to 12 lb (4 to 5 kg)

INSTRUCTIONS

Turkey must be fully thawed. Season

Turkey breast should be at a refrigerated

Place fully frozen turkey rolls directly on

 

as desired. Rub with oil, butter or

temperature of 38° to 40°F (3° to 4°C)

wire shelves to reheat.

 

margarine (optional), and sprinkle with

when placed in a preheated oven.

 

 

paprika. Place directly on wire shelves.

Season as desired. Brush with oil,

 

 

 

butter or margarine (optional), and

 

 

 

sprinkle with paprika. Place breasts

 

 

 

directly on wire shelves.

 

 

 

 

 

SUGGESTED PAN

None

None

None

 

 

 

 

NO. OF SHELVES

1

2

2

500

750

1

2

2

1000

2

3

3

 

 

 

 

ITEMS PER SHELF

1 turkey

2 turkey breasts

2 turkey rolls

500

750

2 turkeys

4 turkey breasts

4 turkey rolls

1000

2 turkeys

3 turkey breasts

3 turkey rolls

 

 

 

 

MAX. CAPACITY

1 turkey

4 turkey breasts

4 turkey rolls

500

750

2 turkeys

8 turkey breasts

8 turkey rolls

1000

4 turkeys

9 turkey breasts

9 turkey rolls

 

 

 

 

VENT POSITION

Open Full

Open Full

Open Full

 

 

 

 

COOK TEMP

250°F (121°C)

250° to 275°F (121° to 135°C)

250°F (121°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

10 minutes per pound for the first turkey

3-1/2 to 4-1/2 hours

3 to 4 hours

 

(22 minutes per kilogram) plus add 30

Full Load

Full Load

 

minutes for each additional turkey.

 

 

 

 

 

 

MIN. HOLD TIME

1 to 2 hours

1 hour

1 hour

 

 

 

 

MAX. HOLD TIME

10 hours

10 hours

6 to 8 hours

 

 

 

 

OVERNIGHT

Highly Recommended

Optional*

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

185°F (85°C)

180°F (82°C)

165°F (74°C)

TEMPERATURE

 

 

 

 

 

 

 

ADDITIONAL

*When cooking and holding

INFORMATION

 

overnight, set the cook thermostat

 

 

 

at 250°F (121°C)

 

 

 

 

 

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

cooking guidelines - simple control 24

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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 AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded 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 Chops PORK, Processed MeatsPork LEG, Fresh 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.