Alto-Shaam MN-29492 manual Beef Round Tenderloin Veal Loin

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

BEEF ROUND

TENDERLOIN

VEAL LOIN

(CAFETERIA OR STEAMSHIP)

 

 

 

 

 

 

 

SIZE OF MEAT

Any one of a variety of beef rounds

Beef Loin, Full Tenderloin, Side Muscle

Veal Loin, Trimmed:

 

used for carving on a buffet line. May

Off, Skinned: 4 to 6 lb (2 to 3 kg)

8 to 10 lb (4 to 5 kg)

 

be bone-in or boneless and may have a

 

 

 

handle on or off as required.

 

 

 

 

WEIGHT RANGE: 40-50 lb (18-23 kg)

 

 

 

50-80 lb (23-36 kg)

 

 

INSTRUCTIONS

Meat should be at a refrigerated internal

Season as desired and place

Season as desired and place

 

temperature of 38° to 40°F (3 to 4°C)

directly on wire shelves.

directly on wire shelves.

 

when placed in a preheated oven.

 

 

SUGGESTED PAN

None

 

None

None

 

 

 

 

 

NO. OF SHELVES

 

 

 

 

AS-250

—

 

2

1

500

1

 

2

2

750

1

 

3

2

1000 or 1200

1

 

3

3

ITEMS PER SHELF

 

 

 

 

AS-500

—

 

2 tenderloins

1 roast

500

1 roast

 

3 tenderloins

2 roasts

750

1-2 roasts

 

5 tenderloins

4 roasts

1000 or 1200

1-2 roasts

 

5 tenderloins

3 roasts

MAX. CAPACITY

 

 

 

 

AS-250

—

 

4 tenderloins

1 roast

500

40 lb (18 kg)

 

6 tenderloins

4 roasts

750

up to 80 lb (36 kg)

15 tenderloins

8 roasts

1000 or 1200

up to 80 lb (36 kg)

15 tenderloins

9 roasts

 

 

 

 

 

VENT POSITION

One-half open

 

One-half open

One-half open

 

 

 

 

 

COOK TEMP

250°F (121°C)

 

250° to 275°F (121° to 135°C)

250°F (121°C)

 

 

 

 

 

PROBE TEMP

100°F (38°C)

 

95°F (35°C)

100°F (38°C)

 

 

 

 

 

HOLD TEMP

150°F (66°C)

 

140°F (60°C)

140°F (60°C)

 

 

 

 

COOK TIME

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

Full load to Rare: 1 hour

12 minutes per pound for the first roast

 

10 minutes per pound for the first roast

 

(26 minutes per kilogram) plus add 20

 

(22 minutes per kilogram) plus add 15

 

minutes for each additional roast.

 

minutes for a second roast.

 

 

 

 

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

 

 

 

one roast only — 7 minutes per pound

 

 

 

(15 minutes per kilogram)

 

 

 

MIN. HOLD TIME

40-49 lb (18-22 kg) roasts:

6 to 8 hrs.

1 hour

1 hour

 

50-80 lb (23-36 kg) roasts:

8 to 12 hrs.

 

 

MAX. HOLD TIME

24 hours

 

6 hours

10 hours

 

 

 

 

 

OVERNIGHT

Required

 

Not Recommended

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

 

FINAL INTERNAL

138°F (59°C) Rare

130°F (54°C) Rare

140°F (60°C) Medium Rare

TEMPERATURE

 

 

 

 

 

 

 

 

 

OVERRIDE

—

 

40°F (22°C)

40°F (22°C)

ALLOWANCE

 

 

 

 

 

 

 

 

ADDITIONAL

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 - deluxe control • 27

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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 TimeLabor and Equipment Cost Reduction 1200-SK/III SmokersSmoker Options and Accessories Options and AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded Control Features To turn oven control panel off Press and hold Operating Features & FunctionsU T I O N Programming a Preset Preset Keys Lock and Unlock R N I N G RED Meat Smoking Procedure OptionsDetermining if Product is Sufficiently Cooked Chef Operating Tips Reheating Food Holding and SanitationGeneral Holding Guidelines Food Holding Function & ValueFISH/SEAFOOD Critical Zone Summary Food Safety GuideliesCleaning Agents Cleaning and MaintenanceCleaning Materials Protecting Stainless Steel SurfacesClean the Door Vents Clean DailyClean the Probes Daily Check the Cooling FAN in the Oven Control AreaCooking Guidelines Beef Brisket Beef Short Ribs Braised BEEF, LAMB, VealAdditional Information Beef Striploin Prime RIB Prime RIB SpecialCorned Beef Ribeye Beef Round Beef Round Tenderloin Veal Loin LAMB, LEG Lamb Racks Frenched Lamb Shanks Pork Chops PORK, Processed MeatsPork LEG, Fresh Pork Loin Pork Shoulder Pork Ribs PIG, Whole Processed Meats Recipe CHICKEN, Pieces CHICKEN, Whole Halves PoultryCHICKEN, Fried Cornish Hens Temperature Addl InfoDUCK, Whole Duck Confit Turkey Turkey Breast Turkey Roll Recipe FISH, Baked Salmon Steaks Trout FishQuiche Rice Baked EGG Custard MiscellaneousAU Gratin Potatoes Canning Crème Brulee Tempering Chocolate Sheet Cake Cheese Cake Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesPrecooked Frozen Finger Food Breakfast Sandwiches Cookies Proofing Dough Beef BRISKET, Smoked Pastrami Beef TONGUE, Smoked Smoked BeefHAM Ribs Pork Butt Smoked PorkPork Belly DUCK, Smoked TURKEY, Smoked Smoked Pork and PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked Fish and ShrimpCold Smoked Salmon Smoking ProcedureCold Smoking Cold Smoked Recipe Canned Tomatoes Page Price U.S.$15.00 MN-29492 03/11 Alto-Shaam, Inc

MN-29492 specifications

The Alto-Shaam MN-29492 is a versatile and cutting-edge cooking solution designed to meet the needs of commercial kitchens. This innovation stands out for its advanced features, technologies, and characteristics that ensure efficient cooking, reliable performance, and high-quality food preparation.

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