Alto-Shaam MN-29492 manual Smoked Pork and Poultry, Pork Belly DUCK, Smoked TURKEY, Smoked

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SMOKED PORK AND POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PORK BELLY

DUCK, SMOKED

TURKEY, SMOKED

 

 

 

 

ITEM/AMOUNT

Pork Belly: As needed

Duck, Whole: 4 to 5 lb (2 kg)

Turkey, Whole: 25 lb (11 kg)

 

 

 

 

INSTRUCTIONS

Season or cure as desired.

Season as desired. Rub with oil

Turkey must be fully thawed. Season

 

 

and paprika. Place ducks directly on

as desired. Rub with oil, butter, or

 

 

wire shelves.

margarine (optional). Place turkeys

 

 

 

directly on wire shelves.

 

 

 

 

SUGGESTED PAN

Full-Size Hotel Pan

None

None

 

 

 

 

NO. OF SHELVES

 

 

 

767, 1767

6

2 per compartment

1 per compartment

1000, 1200

3

3 per compartment

2 per compartment

ITEMS PER SHELF

 

 

 

767, 1767

1

6 ducks per shelf

2 turkeys

1000, 1200

1

4 ducks per shelf

2 turkeys

MAX. CAPACITY

 

 

 

767, 1767

6 pork bellies

12 ducks - 60 lb (27 kg)

2 turkeys

1000, 1200

3 pork bellies

12 ducks - 60 lb (27 kg)

4 turkeys

 

 

 

 

WOOD CHIP

Full

Full

Full

CONTAINER

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250°F (121°C)

300°F (149°C)

275°F (135°F)

 

 

 

 

PROBE TEMP

165° to 170°F (74° to 77°C)

165° to 170°F (74° to 77°C)

165° to 170°F (74° to 77°C).

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

15 minutes per pound for the first pork

3-1/2 to 4 hours

10 minutes per pound for the first turkey

 

belly (33 minutes per kg.) plus add 10

Probe to 155°F (68°C)

(22 minutes per kilogram) plus add 30

 

minutes for each additional pork belly.

 

minutes for the second turkey.

 

Probe to 135°F (57°C)

 

Probe to 155°F (68°C)

SMOKE TIME

1 hour for medium smoked flavor

1 hour

1 hour

 

 

 

 

MIN. HOLD TIME

1 hour

1 to 2 hours

 

 

 

 

MAX. HOLD TIME

8 hours

10 hours

 

 

 

 

OVERNIGHT

Optional

Not Recommended

Highly Recommended. When cooking

COOK/HOLD

 

 

and holding overnight, set the cook

 

 

 

thermostat to 250°F (121°C).

FINAL INTERNAL

155°F (68°C)

185° to 190°F (85°to 88°C)

185°F (85°C)

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

25°F (14°C)

12°F (7°C)

20°F (11°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 46

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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 AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation 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 Smoking Procedure Options Determining if Product is Sufficiently CookedRED 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, Processed Meats Pork LEG, FreshPork 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 SalmonSmoking Procedure Cold SmokingCold Smoked Salmon 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.

One of the standout features of the MN-29492 is its patented Halo Heat technology. This unique cooking method utilizes gentle, even heating to ensure that food retains moisture, flavor, and freshness. Unlike traditional cooking methods that rely on intense heat, Halo Heat surrounds food with uniform temperature, making it perfect for holding, warming, and cooking a variety of dishes. This technology not only enhances food quality but also reduces the risk of overcooking, making it an ideal choice for busy establishments that require precision.

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In terms of user-friendly features, the Alto-Shaam MN-29492 includes a digital control panel that enables precise temperature management and monitoring. This intuitive interface simplifies operation and ensures that culinary staff can focus on food preparation without constant adjustments. Furthermore, the unit's built-in timer functions help manage cooking times, resulting in perfectly prepared dishes every time.

Energy efficiency is another major advantage of the MN-29492. The design incorporates intelligent insulation and energy-saving technologies, which contribute to lower operational costs while minimizing environmental impact. The unit is also designed for reliability and durability, incorporating high-quality materials that withstand the rigors of a busy kitchen environment.

Overall, the Alto-Shaam MN-29492 serves as an essential asset for any commercial kitchen seeking to enhance food quality and operational efficiency. Its combination of innovative technologies, thoughtful design, and energy efficiency makes it a top choice for chefs and foodservice operators looking to elevate their culinary offerings. With the MN-29492, achieving perfect results every time is not just a goal; it's a guaranteed reality.