Alto-Shaam MN-29492 manual Pork Loin Pork Shoulder Pork Ribs

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PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PORK LOIN

PORK SHOULDER

PORK RIBS

 

 

 

 

SIZE OF MEAT

Pork Loin, Boneless, Tied:

Pork Shoulder, Boston Butt, Boneless:

Spareribs: 1-1/2 down (38 kg or less)

 

8 to 10 lb (4 to 5 kg)

8 to 10 lb (4 to 5 kg)

Pork Loin, Back Ribs (baby back ribs):

 

 

 

 

 

 

1-1/2 down (38 kg or less)

 

 

 

 

INSTRUCTIONS

Season as desired and place roasts

Season as desired and place in pans.

Ribs can be cooked from frozen or

 

directly on wire shelves for cooking.

 

thawed. Season as desired. Place

 

 

 

ribs on sheet pans, slightly overlapping

 

 

 

and cover with clear plastic wrap only if

 

 

 

cooking overnight. If desired, barbecue

 

 

 

sauce can be included with initial sea-

 

 

 

soning to allow it to cook into the ribs.

 

 

 

 

SUGGESTED PAN

None

Full-Size Hotel Pan

Sheet Pan

NO. OF SHELVES

 

 

 

 

AS-250

2

1

 

3

500

2

2

 

3

750

3

None

 

4

1000 or 1200

3

3

None

 

 

 

 

 

ITEMS PER SHELF

 

 

 

 

AS-500

2 roasts

2 roasts per pan / 1 pan

1 half-size sheet pan

500

2 roasts

2 roasts per pan / 2 pans

1 half-size sheet pan

750

3 roasts

2 roasts per pan / 2 pans

1 full-size sheet pan

1000 or 1200

3 roasts

2 roasts per pan / 2 pans

1 full-size sheet pan

 

 

 

 

 

MAX. CAPACITY

 

 

 

 

AS-250

4 roasts

2 roasts

3 half-size sheet pans approx. 20 lb (9 kg)

500

4 roasts up to 40 lb (18 kg)

4 roasts up to 40 lb (18 kg)

3 half-size sheet pans approx. 20 lb (9 kg)

750

9 roasts up to 100 lb (45 kg)

10 roasts up to 100 lb (45 kg)

4 full-size sheet pans

1000 or 1200

9 roasts up to 100 lb (45 kg)

12 roasts up to 100 lb (45 kg)

5 full-size sheet pans

 

 

 

 

VENT POSITION

One-half open

One-half open

One-half open

COOK TEMP

250° to 275°F (121° to 135°C)

250°F (121°C)

250°F (121°C)

PROBE TEMP

120°F (49°C)

175°F (80°C)

Not Recommended

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

COOK TIME

15 minutes per pound for the first roast

20 minutes per pound for the first roast

THAWED RIBS:

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

 

(33 minutes per kilogram) plus add 30

(33 minutes per kilogram) plus add 30

FROZEN RIBS:

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

 

minutes for each additional roast.

minutes for each additional roast.

Full Load

MIN. HOLD TIME

2 hours

2 hours

1-1/2 hours

 

 

 

 

MAX. HOLD TIME

12 hours

12 hours

12 hours

 

 

 

 

OVERNIGHT

Highly Recommended

Highly Recommended

Optional

COOK/HOLD

 

 

 

 

 

 

 

 

FINAL INTERNAL

155° to 165°F (68° to 74°C)

165° to 170°F (74° to 77°C)

160° to 170°F (71° to 77°C)

TEMPERATURE

 

 

Well Done

 

 

 

 

 

OVERRIDE

12°F (7°C)

 

ALLOWANCE

 

 

 

 

 

 

 

 

ADDITIONAL

Additional barbecue sauce can be

INFORMATION

 

 

added after completing the hold cycle.

 

 

 

Heat sauce to 150°F (66°C) and coat

 

 

 

ribs just before serving.

 

 

 

 

 

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 - deluxe control 30

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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 AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded 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 RED Meat Smoking Procedure OptionsDetermining if Product is Sufficiently Cooked 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 Chops PORK, Processed MeatsPork LEG, Fresh 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 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

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