Alto-Shaam MN-29492 manual Smoked Beef, Beef BRISKET, Smoked Pastrami Beef TONGUE, Smoked

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SMOKED BEEF

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

BEEF BRISKET, SMOKED

PASTRAMI

BEEF TONGUE, SMOKED

 

 

 

 

ITEM/AMOUNT

Beef Brisket, Fresh:

Corned Beef:

Beef Tongue:

 

9 to 13 lb (4 to 6 kg)

As needed

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

 

 

 

 

INSTRUCTIONS

Season brisket as desired. Place

Season as desired. Place directly on

Leave skin on tongue for cooking.

 

brisket directly on wire shelves fat side

wire shelves.

Season as desired and place side-by-

 

down. Briskets can also be wrapped in

 

side in pans. Following the cooking

 

clear plastic wrap for the cooking,

 

cycle, tongues must remain in the

 

smoking, and holding function

 

HOLD cycle for four (4) hours. Remove

 

(optional).

 

product from pans, skin tongues and

 

 

 

return them to the smoker, directly on

 

 

 

the wire shelves.

SUGGESTED PAN

None

None

Full-size Hotel Pan w/ 18" x 26" wire rack

 

 

 

 

NO. OF SHELVES

 

 

 

767, 1767

3

3

Cooking: None - Smoking: 2

1000, 1200

3

3

Cooking: None - Smoking: 2

 

 

 

 

ITEMS PER SHELF

 

 

 

767, 1767

3 to 4 roasts

3 to 4 roasts

5 tongues per pan

1000, 1200

2 to 3 roasts

2 to 3 roasts

10 tongues per pan

MAX. CAPACITY

 

 

 

767, 1767

12 roasts - up to 100 lb (45 kg)

8 roasts

20 beef tongues - 65 lb (30 kg)

1000, 1200

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

9 roasts

30 beef tongues - 98 lb (44 kg)

 

 

 

 

WOOD CHIP

Full

Full

Full

CONTAINER

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250°F (121°C)

250°F (121°C)

250°F (121°C)

 

 

 

 

PROBE TEMP

160°F (71°C)

160°F (71°C)

180°F (82°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

150°F (66°C)

 

 

 

 

COOK TIME

20 minutes per pound for the first roast

20 minutes per pound for the first roast

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

 

(44 minutes per kilogram) plus add 30

(44 minutes per kilogram) plus add 30

30 minutes for each additional pan.

 

minutes for each additional roast

minutes for each additional roast

 

SMOKE TIME

Due to the density of the meat, set

Due to the density of the meat, set

After cooking and minimum holding

 

smoke timer for one hour to achieve a

smoke timer for one hour to achieve a

time, leave oven set at a holding

 

medium smoke flavor.

medium smoke flavor.

temperature of 150°F (66°C).

 

 

 

set smoking timer: 30 minutes for one

 

 

 

pan, 60 minutes for four pans

MIN. HOLD TIME

6 hours

6 hours

4 hours

 

 

 

 

MAX. HOLD TIME

24 hours

24 hours

8 hours

 

 

 

 

OVERNIGHT

Highly Recommended

Recommended

Optional

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

165°F (73°C)

160°F (71°C)

Before activating the Smoking Timer:

TEMPERATURE

 

 

188°F (87°C)

 

 

 

 

OVERRIDE

6°F (3,3°C)

20°F (11°C)

12°F (7°C)

ALLOWANCE

 

 

 

 

 

 

 

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 - deluxe control 44

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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 Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesClean the Probes Daily Clean DailyClean the Door Vents 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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