Alto-Shaam MN-28656 manual Lamb LEG, Over R ID E Allow a N CE

E L ECT RO N I C OVEN COOKIN G G UIDEL I NES

LAMB,	LEG
		PRO DU CT SPEC IF ICATIONS and PREPARATION
Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
MODE LS	AS- 250		500 SERIES	750 SERIE S	1000 SERIES	SERI ES
						1200 PER COMPARTMENT
NUMBER	1		2	2	3	3
OF SHELVES
PER SHELF	1 Roast		2 Roasts	6 Roasts	4 Roasts	4 Roasts
ITE MS
CAPACITY	1 Roast		4 Roasts	12 Roasts	12 Roasts	12 Roasts
			up to 40 lb (18 kg)	up to 100 lb (45 kg)	up to 100 lb (45 kg)	up to 100 lb (45 kg)
APPROXIMATE
MAXIMUM
PANS	none		none	none	none	none

OVERN IGHT COOK & HOLD :

Opt io na l

DOOR VEN TS:

On e-Half Op en

FINAL INT ERNA L TE MPERATURE AFTER OVERRIDE:

SEE BELOW

TO COO K BY PROB E

TO COOK

BY TI ME

• Press and release control ON/OFF key.

• Press and release control ON/OFF key.

• Press the HOLD key.

HOLDING TEMPERATURES

• Press the HOLD key.

HOLDINGTEMPERATURES

RARE: 140°F (60°C)

RARE : 140°F (60°C)

• Press the up and down

MEDI UM RARE : 145°F (63°C)

• Press the up and down

MEDIUM RARE: 145°F (63°C)

arrows to set the

MEDI UM: 150°F (66°C)

arrows to set the

MEDIUM: 150°F (66°C)

MEDI UM WELL : 160°F (71°C)

MEDIUM WELL : 160°F (71°C)

holding temperature…

WELL: 160°F (71°C)

holding temperature…

WELL : 160°F (71°C)

• Press the COOK key.

• Press the COOK key.

• Press the up and down arrows to set the cooking

• Press the up and down arrows to set the cooking

temperature to 250°F (121°C).

temperature to 250°F (121°C).

• Press the TIME key.

OVER R ID E ALLOW A N CE:

25°F

(14°C)

• To cook to ME DIUM: 10 minu tes per poun d

for the first roast (22 minute s per kilogr am)

plus

add 15 minute s for each additiona l roast.

• Press the PROBE key.

• Press the up and down arrows to set the probe

ADJUST

TIME

FOR

OTHER

INTERNA

L

temperature according to the chart shown below.

TEMPERAT

URE

REQU IREMENTS .

• Insert the product probe.

FINAL INTERNALTEMPERATURE

PROBETEMPERATURESETTINGS

RARE

: 130°F (54°C)

RARE

: 105°F

(41°C)

MEDIUM RARE

: 135°F (57°C)

MEDI UM RARE : 110°F

(43°C)

MEDIUM : 145°F (63°C)

MEDI UM: 115°F

(46°C)

MEDIUM WELL : 150°F (66°C)

MEDI UM WELL: 125°F

(52°C)

WELL: 160°F (71°C)

WEL L: 135°F

(57°C)

CLOSE THE OVEN DOOR.

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

OR

WAIT FOR THE AUDIBLE SIGNAL TO

OR

INDICATE OVEN HAS PREHEATED. PRESS

INDICATE OVEN HAS PREHEATED.

PRESS

MI NI M UM

HO LDING

TIME

REQUIRE

D

MAXIMUM

HOLDING

TIME

2 Hours

10 Hours

TI ME REQ UIRED

IN

"HOLD " CYC LE

BEF OR E SERVIN G .

T H E

TI ME

AND PROBE

TEM PERATURE

ARE

SUGGES

TE D

GU ID ELIN ES ON LY.

ALL

COOKI

NG

SH OU LD B E BA SE D O N

IN TE RN A L PRODUC T

TE M P ERATUR

ES .

D UE

TO VARI ATIONS IN

PROD UCT

QUALITY

,

WEI G HT ,

A ND

D E SI RED

DE GRE E OF

DONE NES S , THE COOKING

TIM ER

OR

P ROB E T EM PE RAT UR E

M AY N EED TO

BE

A DJ USTED

ACCORDING

LY.

AL WAYS

FOLLO

W L OC A L H EA LTH (HY G I EN E ) REG U LA TI ONS

F OR

A LL

I NT ERNA L TEM P ER ATU R E R EQ U IR E M E NTS .

35.