Alto-Shaam How to Cook a Steamship Round: A Guide to Smoked Steamship of Beef

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E LECT RON I C OVEN C OOK ING GUI DEL I NES

BEE F RO UND,

CAFETE

RIA

or

STEAMS

HI P

PRO DUC T S PECI FICATIONS

a nd

PREPARA TION

Any one of a variety of bee f round used for carvi ng on a buffet

line.

May be bone-in or bonel ess and may have a handle

on or off as required.

WEIGHT RANGE:

40 to 50 lb (18 to 23 kg)

50 to 80 lb (23 to 36 kg)

Meat should be at a refrigerate d int ern al temperatu re of 38° to 40°F (3 to 4°C) when pla cing in a prehe ate d oven.

MODELS

AS-250

500 SERIES

750 SERIES

1000 SERI ES

SERIE S

1200PER COMPARTMENT

NUMBE R

—

1

1

1

1

OF SHELVES

PER SHELF

—

1 roast

1 to 2 roasts

1 to 2 roasts

1 to 2 roasts

ITEMS

APPROXIMATE

—

40 lb (18 kg)

up to 80 lb (36 kg)

up to 80 lb (36 kg)

up to 80 lb (36 kg)

MAX IMU M

CAPACITY

PANS

—

none

none

none

none

OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS:

FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE

T

ND

F OVER RID E PERIOD :

AFTER OVERRIDE:

MUS T Do Over ni ght

One-H alf Op en

RARE : 135°F (57°C )

OVER NIG HT COOK & HOLD : Must do overni ght .

RA RE : 138°F (59°C)

TO CO OK BY PROBE

TO COO K BY TIM E

• Press and release control ON/OFF key.

COOKING BY PRODUCT PROBE

• Press the HOLD key.

TEMPERATURE IS NOT

• Press the up and down arrows to set the holding

RECOMMENDED FOR THIS ITEM.

temperature to 150°F (66°C).

• Press the COOK key.

• Press the up and down arrows to set the cooking

temperature to 250°F (121°C).

• Press the TIME key.

OV ERRIDE

A LLOWANC

E:

• 40 to 49 lb (18 to 22 kg): 10 minutes per pound

for the first roast (22 minutes per kilogram)

plus add 15 minutes for a second roast.

• 50 to 80 lb (23 to 36 kg): one roast only —

7 minutes per pound (15 minutes per kilogram).

CLOSE THE OVEN DOOR.

CLOSE THE OVEN DOO R.

PRESS

PRESS

WAIT

FOR THE AUDIBLE SIGNAL

WAIT FOR THE AUDIBLE SIGNAL

TO INDICATE OVEN HAS PREHEATED.

TO INDICATE OVEN HAS PREHEATED.

M IN IM U M H O LDIN G TIME

RE QU IR ED

MAXIMUM

HOLDING

TIME

40 to 49 lb (18 to 22 kg) Roasts: 6 to 8 Hours

24 Hours

50 to 80 lb (23 to 36 kg) Roasts: 8 to 12 Hours

TIM E REQUIRED

IN "HOLD " CYC LE BE FO RE SERVIN G .

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGEST

ED

GUI DEL INES ONL Y.

ALL

C OOK ING S HOUL D BE BAS ED ON I NT ERN A L

PROD U C T TEMPE RATURE S .

DU E TO VA RIA T IONS

IN

PRODUCT QUALITY ,

WE I GH T,

A ND

D E SI RE D

D EGRE E O F D ON ENE SS ,

THE COOK ING

TI M ER

OR P ROB E TEM PER AT U RE M AY NEE D TO BE

AD JU STED ACCORDINGL

Y. AL WAYS

FOLLOW

LOCA L H EA LT H (HY G IE NE ) RE G U LA TI ONS F OR AL L I N TE RNAL

TE MP E RA TU R E R E Q U IR EMEN TS .

32.

Image 34

Contents LOW Temperature Cooki NG and Holding GUI Delines Low Temperatur e Cooking Fact s Low Temperature Cooking IntroductionCleaning and Maintenance Cooking Guideline Low Temperatu re Cooking OperationLOW Temperat URE Cooking Introducti on LOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the dietInter nal temp eratu re of the meat Temperature at which meat is cookedIntern al temperature before cooking Degree of aging on the meatLabor and Equipment Cost Reduction Sta ck ab le de sign Al l stai nlessProb e Stu cc o Alum inum Ex teriorCook & Hold Smokers Options & Accessories HE AT RE COV ERY OV EN CH Arac Terist ICSStar T-UP Control Identification & Function AU Dible SIG Nals Used to erase a progr am from memory stor ageControl Identification & Function Oper ATI NG Feat Ures Beeper Volume Selection Control Operation CO OK by PR OBE Control Operation Cook by TI ME Control Operation PR OG Rammi NG Control Operation Prog Rammi NG Press Prog Rammed Preset KEY Desired Control Operation PR Ogra MM INGControl Operation Gene RA L CO Oking Guid ELI NE S Control Operation Phone 800Clea Ning Agen TS Cleaning & MaintenanceProtect ING Stainl ESS Steel Surfaces Clea Ning Materi ALSCHE CK Over ALL CON DI TI on OVE N Once a Mont H CLE AN the Oven DailyCLE AN the EXT Erio R of TH E Cabin ET CHE CK the Cooling FAN Oven CON Trol AR EACOO KI NG Proc ED UR E Guideli NE IND EX Cooking Guide Smoking BeefCooking Notes OVE R RI DE Llow ANC E 6F Beef BrisketPRO DUC T S Pecifications I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM EOver RID E Period After Override OPT IO NAL ONE-HAL F OP EN BEE F ST RIP LoinPrepara Tion OV Erride LlowancDoor VEN TS Beef Short RibsOvern Ight Cook & Hold Final INT Erna L TE Mperature After OverrideMUS T do Overni GHT ONE-HAL F OP EN Corne D BeefOver RID E Period After Override OV Erride Llowanc EOV Errid E Period HamburgersPRO DUC T S Pecifications Prepara Tion ONE -HAL F OP EN After OverrideHigh ly Re com mended On e-Half Op en PRI M E RIBND F Over RID E Period After Override OV Erride Llowanc E 3 0F OVE R RI DE Llow ANC E 30F PRI ME RIB Special OV Errid E Period Overnight Cook & Hold After Override 17 CTo 11 lb ROASTS4 to 4,5 kg 8 minutes per Ribey EBeef Ribe ye Roll , Lip On, #112A 8 to 12 lb 3 to 5 kg Pound for the first roast 18 minutes per kilogram130F 54C Rec om me nde d Beef RoundSma ll Cu ts Op ti on al 30F 17 CPRO DUC T S Peci Fications Prepara Tion BEE F RO UND Cafete RIA Steams HI PIM U M H O Ldin G Time RE QU IR ED Maximum Holding Not Re comme nd ed On e-Half Op en Tende RloinOV Errid E Period After Override OVE R RI DE Llow ANC E 40F140F 60 C Over NIG HT Cook & Hold Not Recom mende d VE AL LONot Re co mme nd ed On e-Half pen RAR E 140F 60COver R ID E Allow a N CE Lamb LEGMI NI M UM HO Lding Time Require Maximum Holding Final Inte Rnal Temp Erat URE After Override LAM B Racks FRE NchedDoor Vents OV ErrideHAM, Fresh OVE R RI DE Llow ANC E 12F2F 7 C HAM , Cured and Smok EDPRO DUC T S Peci Fications Add 30 minutes for each add itiona l hamPork Loi n LoinPO RK Bon ele ss, Tied 8 to 10 lb 4 to 5 kgOver NIG HT Cook PO RK Ribs2 Hours OVE R RI DE PO RK Chops18 x 13 x 18 x 13 x 1 on 18 x 26 x 1 on Shelves Llow ANC E 30F 17 CPork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg PO RK S HoulderHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C Press the Hold key SausagePress and release control ON/OFF key Press the up and down arrows to set the holdingND F Over RID E Period Chicken BreastsNot Re co mme nd ed OpenDOORFull Vents Open Full 185F 85 CND F OV Errid E Period OP EN FullOpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal Chicken WholeOpti on al OpenDOORFull Vents OV Erride AL LowanceAfter Override Cornish HensEND F Over Ride Period OV E RR IDE Allowan CEOVE Rride Lowan CE DU CK , WholeEND F Overr IDE PE Riod INI MUM H OLD I NG TI ME Requir ED Maximum Holding TimePRO D UC T Specific TU Rkey WholePrepar ATI on Overn Ight Cook & Hold TU Rkey BreastPRO D UC T Spec Ificat DOO R VentsTurkey Roll TU Rkey RollATI ONS and Prepar ATI on Hour To 8 HoursEN of Overr IDE PE Riod After Override Is H , B AkedPRO D UC T Spec Ificat I ONS and Prepar ATI on OVE Rride LowanRID E Period After Override PRO DU C T SpecificationsSAL MON Steaks Over RI DE Allow AN CETrout TroutTrout, Whole 1 lb 454 grams dressed Over Nightdocookr VEN& HoldtsEN F Ride Period PO TatoesNo t Reco mme nded OpenDOORFull Vents Op en Ful lOver Night Cook & Holdn /NOA UIC HEEND F Override PE Riod After Override OVE Rride Allow AN CEOV ER RI DE Allowan C E RI C EEND Over Ride Period After Override MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding TimeBaked EGG Custard Prepa Ratio NPrepa Ratio N HE E T CakePRO D U CT SP Ecific Ations Overni GHT Cook & HOLDn/aNoCheese Cake Op en Ful l 150F 66C FrozenFoods Mmend edDoor Vents FR Ozen Convenience Entr ÉE PansOver Night Cook & Hold Final Internal TEM Perature After OverrideOvernigh T After Override Frozen Conveni ENC E Entr ÉE Pans100 0 Seri ES Cook & Hold DoorPrepar Rozen Convenience Portioned Entr ÉESPRO D UC T Spec Ificat I ONS 100 0 Serie SMake Certain Product Reaches the Fully Heated Temper Ature Breakfast SandwichesDo not Allow the Produc T to Remain Final Inte Rnal Temperatur E After OverrideApproximate pan capacity 24 cookiesper full-sizesheet pan CO OKI ESOpen Full Prepar ATI on DoughnutsPRO D UC T Specific ATI ONS Cooking Time to be SET 2-1/2 hoursDo not press the Cook key Temperature to 90 to 100F 32 to 38CDough Proofing Based on size and quantity of dough, generallyPRO DUC T Specifications Prepara TionMED IUM Smoke Flavor Cook in G Smok in G HO Lding Procedur ESLI GHT Smoke Flavor HEA VY Smoke FlavorCOO KI NG SMO KI NG HO Lding Proce DU RE S Smoker O Peration Cook ING S Moking Holding PR OceduresRoasts SM Oked BEE F B RI SKE TBeef Brisket, Fresh To 13 lb 4 to 6 kg Up to 10 0 l b 45 kgO 4 hams Moked F RES H H AMSPork Fres h H am 14 t o O 8 hamsSM Oked POR K R IB S Flat wire shelvesBarbecue sauce can be added prior to service Closed OptionalCl osed Not Recom mend ed Moked D UCK , WholeDuck, Who le Duck s pe r sh elfTurk ey s SM Oked R KE YTurkey Whol e Non ePa ns IME and Probe Temperature are Suggeste DMoked C OD To Vari Ations Product QualityShe et p an SM Oked SAL MONNo TE She et p ansMoked S RI MP Closed Not Rec omm ende dCl os ed Re comm ende d SM Oked BEA NSNon e Sea Sa lt COL D SM OKE D SA LmonSalmon Fill ets , Fre sh Press and hold the Smoker key for 5 secondsCold SM OK ED S Almon Oven Must be AtroomCAU Tion General Holding Cabinet Operation HO T Foods Food SAF ETY Guideline S O K I N G N O T E S CO OK /HO LD /SE RVE SYS TE MS