Alto-Shaam MN-29492 manual Corned Beef Ribeye Beef Round

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

CORNED BEEF

RIBEYE

BEEF ROUND

 

 

 

 

SIZE OF MEAT

9 to 12 lb (4 to 5 kg)

Beef Ribeye Roll, Lip On,

Beef Round, Top (Inside), Untrimmed:

 

 

#112A: 8 to 12 lb (3 to 5 kg)

14 to 23 lb (6 to 10 kg)

 

 

 

Beef Round, Bottom (Gooseneck),

 

 

 

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

 

 

 

 

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 the wire shelves, fat side

directly on wire shelves with fat side

 

bag directly on the wire shelf.

down. Place larger roasts toward the

down. Place larger roasts toward the

 

 

top of the oven compartment.

top of the oven compartment.

 

 

 

 

SUGGESTED PAN

None

None

None

NO. OF SHELVES

 

 

 

AS-250

2

1

1

500

2

2

1 or 2

750

2

2

2

1000 or 1200

3

3

3

ITEMS PER SHELF

 

 

 

AS-500

1 roast

1 roast

1 roast

500

2 roasts

2 roasts

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

750

3 to 4 roasts

3 roasts

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

1000 or 1200

2 to 3 roasts

3 roasts

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

 

 

 

 

MAX. CAPACITY

 

 

 

AS-250

2 roasts up to 24 lb (11 kg)

1 roast 12 lb (5 kg)

1 roast up to 23 lb (10 kg)

500

4 roasts up to 40 lb (18 kg)

4 roasts up to 40 lb (18 kg)

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

750

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

6 roasts up to 100 lb (45 kg)

6 roasts up to 100 lb (45 kg)

1000 or 1200

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

9 roasts up to 100 lb (45 kg)

6 lg. or 9 sm. 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)

PROBE TEMP

100°F (38°C)

100°F (38°C)

100°F (38°C)

HOLD TEMP

160°F (71°C)

140°F (60°C)

140°F (60°C)

COOK TIME

20 minutes per pound for the first

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

14 lb (6 kg) roasts:

 

corned beef (44 minutes per kilogram)

8 minutes per pound for the first roast

10 minutes per pound for the first roast

 

plus add 30 minutes for each additional

(18 minutes per kilogram) plus add 10

(22 minutes per kilogram) plus add 15

 

corned beef.

minutes for each additional roast.

minutes for each additional roast.

 

 

12 lb (5 kg) ROASTS:

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

 

 

10 minutes per pound for the first roast

10 minutes per pound for the first roast

 

 

(22 minutes per kilogram) plus add 10

(22 minutes per kilogram) plus add 30

 

 

minutes for each additional roast.

minutes for each additional roast.

 

 

 

 

MIN. HOLD TIME

6 or more hours

4 hours

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

 

 

 

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

MAX. HOLD TIME

24 hours

12 hours

14 lb (6 kg) roasts: 12 hours

 

 

 

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

OVERNIGHT

Required

Optional

Optional for smaller roasts.

COOK/HOLD

 

 

Highly recommened for larger cuts.

FINAL INTERNAL

175°F (79°C)

130°F (54°C) RARE

130°F (54°C) Rare

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

—

30°F to 40°F (17°C to 22°C)

30°F (17°C)

ALLOWANCE

 

depending on size

 

ADDITIONAL

If desired corn beef can be removed

—

Do not overload the oven.

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 - deluxe control • 26

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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 Smokers 1200-SK/IIIOptions and Accessories Smoker Options and AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation Control Features Operating Features & Functions To turn oven control panel off Press and holdU T I O N Programming a Preset Preset Keys Lock and Unlock R N I N G Determining if Product is Sufficiently Cooked Smoking Procedure OptionsRED Meat Chef Operating Tips Food Holding and Sanitation ReheatingFood Holding Function & Value General Holding GuidelinesFISH/SEAFOOD Critical Zone Food Safety Guidelies SummaryCleaning and Maintenance Cleaning AgentsCleaning Materials Protecting Stainless Steel SurfacesClean Daily Clean the Door VentsClean the Probes Daily Check the Cooling FAN in the Oven Control AreaCooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs BraisedBeef Striploin Prime RIB Prime RIB Special Additional InformationCorned Beef Ribeye Beef Round Beef Round Tenderloin Veal Loin LAMB, LEG Lamb Racks Frenched Lamb Shanks Pork LEG, Fresh PORK, Processed MeatsPork Chops Pork Loin Pork Shoulder Pork Ribs PIG, Whole Processed Meats Recipe Poultry CHICKEN, Pieces CHICKEN, Whole HalvesTemperature Addl Info CHICKEN, Fried Cornish HensDUCK, Whole Duck Confit Turkey Turkey Breast Turkey Roll Recipe Fish FISH, Baked Salmon Steaks TroutMiscellaneous Quiche Rice Baked EGG CustardAU Gratin Potatoes Canning Crème Brulee Tempering Chocolate Sheet Cake Cheese Cake Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Finger Food Breakfast Sandwiches Cookies Proofing Dough Smoked Beef Beef BRISKET, Smoked Pastrami Beef TONGUE, SmokedSmoked Pork HAM Ribs Pork ButtSmoked Pork and Poultry Pork Belly DUCK, Smoked TURKEY, SmokedSmoked Fish and Shrimp Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonCold Smoking Smoking ProcedureCold Smoked Salmon Cold Smoked Recipe Canned Tomatoes Page Price U.S.$15.00 MN-29492 03/11 Alto-Shaam, Inc

MN-29492 specifications

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