Alto-Shaam MN-29491 manual Beef BRISKET, Smoked Beef TONGUE, Smoked

Page 38

SECTION 6 - SMOKED BEEF

PRODUCT SPECIFICATIONS AND PREPARATION

 

I

 

 

 

 

 

 

 

o

 

 

 

 

 

 

On/Off

Cook/

Down Up

Cook

Hold

Temperature

Switch

Hold

Arrow Arrow

Indicator

Indicator

Indicator

 

 

 

Time

 

Light

Light

Light

 

 

 

Key

 

 

 

 

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 t imer.

5.Preheat oven for 30 mintues.

Heat

Smoke Icon

 

Indicator

(Indicator Light

 

Light

located to the right)

Hold Knob Cook Knob Smoke Timer

 

 

Knob

6.Load oven with food.

7.Load wood chip container.

8.Rotate SMOKE TIMER KNOB past the required length of time, then back to the correct setting.

PRODUCT >

BEEF BRISKET, SMOKED

BEEF TONGUE, SMOKED

 

 

 

ITEM/AMOUNT

Beef Brisket, Fresh:

Beef Tongue:

 

9 to 13 lb (4 to 6 kg)

3-1/4 lb (1,5 kg) average

INSTRUCTIONS

Season brisket as desired. Place brisket directly on wire

Leave skin on tongue for cooking. Season as desired and

 

shelves fat side down. Briskets can also be wrapped in

place side-by-side in pans. Following the cooking cycle,

 

clear plastic wrap for the cooking, smoking, and holding

tongues must remain in the HOLD cycle for four (4) hours.

 

function (optional).

Remove product from pans, skin tongues and return them to

 

 

the smoker, directly on the wire shelves.

SUGGESTED PAN

None

Full-size Hotel Pan with 18" x 26" wire rack

 

 

 

NO. OF SHELVES

3 per compartment

Cooking: None - Smoking: 2 per compartment

767, 1767

1000

3 per compartment

Cooking: None - Smoking: 2 per compartment

 

 

 

ITEMS PER SHELF

3 to 4 roasts

5 tongues per pan

767, 1767

1000

2 to 3 roasts

10 tongues per pan

 

 

 

MAX. CAPACITY

12 roasts - up to 100 lb (45 kg) per compartment

20 beef tongues - 65 lb (30 kg) per compartment

767, 1767

1000

6-9 roasts - up to 100 lb (45 kg) per compartment

30 beef tongues - 98 lb (44 kg) per compartment

 

 

 

WOOD CHIP

Full

Full

CONTAINER

 

 

 

 

 

VENT POSITION

Closed

Closed

 

 

 

COOK TEMP

250°F (121°C)

250°F (121°C)

 

 

 

HOLD TEMP

160°F (71°C)

150°F (66°C)

 

 

 

COOK TIME

20 minutes per pound for the first roast (44 minutes per

4-1/2 hours for the first pan plus add

 

kilogram) plus add 30 minutes for each additional roast

30 minutes for each additional pan.

SMOKE TIME

Due to the density of the meat, set smoke timer for one hour

After cooking and minimum holding time, leave oven set at a

 

to achieve a medium smoke flavor.

holding temperature of 150°F (66°C).

 

 

set smoking timer: 30 minutes for one pan, 60 minutes for

 

 

four pans

MIN. HOLD TIME

6 hours

4 hours

 

 

 

MAX. HOLD TIME

24 hours

8 hours

 

 

 

OVERNIGHT

Highly Recommended

Optional

COOK/HOLD

 

 

 

 

 

FINAL INTERNAL

165°F (73°C)

Before activating the Smoking Timer: 188°F (87°C)

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

cooking guidelines - simple control • 36

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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.
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