Alto-Shaam 1000 SERIES Bee F Round, Cafet Er Ia Or Ste Ams Hip, C O O K I N G G U I D E L I N E S

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BEE F ROUND,

C O O K I N G G U I D E L I N E S

BEE F ROUND,			CAFET ER IA OR STE AMS HIP
		P RODUCT SPECIF ICAT ION S and PREP ARATION
PR EHEAT THE OVEN		Any one of a variety of beef rounds use d for carvi ng on a buffet line . May be bone -in or
		bone less and may have a han dle on or off as require d.
WEIGHT RANGE: 40	to 50	lb (18 to 23	kg)
50	to 80	lb (23 to 36	kg)

Meat should be at a refri gerat ed int ernal temperatu re of 38° to 40°F (3 to 4°C ) when plac ed in a prehea ted oven.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

150°F

(66°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

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

40 to 49 lb (18 to 22 kg) ROASTS : plu s add 15 minutes for a sec ond roas t.

50 to 80 lb (23 to 36 kg) ROASTS : ONE ROAST ONLY — 7 minut es per pound (15 minut es per kilog ram )

M INI MUM	HOLDING T IME	REQUIRED
40 to 49 lb (18 to 22 kg) ROASTS: 6 to 8 hours
50 to 80 lb (23 to 36 kg) ROASTS:		8 to 12 hours
TIM E REQU IRED	IN “HOLD” CYC LE BEFO RE SE RVING .

MAXIMUM HOLDI NG TIM E

24 hours

FI NAL INTERNAL PRO DUCT T EMPERATURE 138°F (59°C) RARE

OVE RNIGHT COO K & HO LD

MUST do an overn ight cook and hold.

ADDIT IONA L INFOR MATI ON • NO TE S

When cook ing these large roas ts, rein force the shel f supp ort by using two wire she lves in one shel f brac ket.

MOD ELS

500 S E RI E S

75 0 SE RI ES

1000

SE RI ES

NUMBER OF SHELVES

1

1

1

ITEMS PER SHELF

1 roast

1 to 2 roasts

1 to 2 roasts

MAXIMUM CAPACITY

40 lb (18 kg)

up to 80 lb (36 kg)

up to 80 lb (36 kg)

APPROXIMATE

PANS

none

none

none

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEE F

24.

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Contents LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven sSECTIO N 1 Low Temperature Cooking Introduction SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX Low Tempera ture Cooki ng Fact sLOW TEMPERATURE COOKING INTRODUC TION Welcome to the cost saving convenience of Low Temperature CookingL O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N LO W TEM PE RATU RE COO KI NG FACTSME AT SH RINK AG E LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE 1. Temperature at which meat is cookedLABOR AND EQUIPMENT COST REDUCTION DESCRIPTION ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S 1000-TH-IANY KIND. DO NOT USE WATER JET TO CLEAN AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDO P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 2. PREH EAT OVEN COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 3. PREPARE PRODUCT FOR COOKINGRED MEA T 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 9. REHEA TING 10. CA RE AND CL EANINGCH EF OPE RATI NG TIP S CLEANING AGENTS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING MATERIALSDA NGE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF D A N GE RPRE HEA T C O O K I N G G U I D E L I N E SOV EN INSTRPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg BEEF BRI SKE TMODELS SET HOL D THERMOS TAT1000 BEEF SHOR T RIBSMOD ELS PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s130F 54C RARE BEEF STRI PL OI N100 0 SER Opti onalSET HOLD THERMOS TAT COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg 3 to 4 roastsCooking time depen ds on the desi red degree of donene ss HA MBU RGERS165F 74C Check40 lb 18 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 120 lb 54 kg36 lb 16 kg PR IME RIB SPECI AL2 roasts 100 lb 45 kgRIB EYE Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per poundWEIGHT RANGE BEE F ROUNDCAFET ER IA OR STE AMS HIP 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hoursTEN DERL OIN 6 tenderloi ns8 roast s VEA L LO INPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg LAM B, LEGand plac e directl y on wire shel ves SET HOL D THERMOS18” x 13” x 1” ON SHELV ES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 26” x 1” ON SHELVESPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHMODE LS DOOR VE NTS ONE- HALF O PEN160F 71C HAM, CU RED AND SMO KEDMO DEL S Optiona lPOR K CHOP S 3 roast s POR K LOINPREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kg C O O K I N G G U I D E L I N E SPOR K SHO ULD ER Pork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less POR K RIB SPREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less PROC ESSE D MEATS 185F 85C CHICK EN BREASTSPREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s S ET HOL D THERMOS TAT CHIC KEN , PIE CE S and HA LVE SMO DE LS 30 minu tesCHICK EN, WHO LE PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kgFRYIN G DIRE CTLY FRO M THE OVEN CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYING FROM REFRIGERATED STORAGERock Cor nish Game Hens 12 oz 340 gram s eac h COR NISHHENS 175F 79C1 hou r DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 3 ducks1 turke y TURK EY25 lb 11 kg 2 turkeys2 turke y breasts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 4 tur key brea sts2 turk ey roll s TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 4 turkey rollsFISH , BAK ED non eSAL MON ST EAKS 150F 66CTROU T 1 lb 454 gm dre ssedAlways stor e pota toes at room temper ature POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count 190F 88C203mm to 229mm QUIC HE8 to 9 pie pla te 2 quic hesRICE BAK ED EGG CUSTAR D SH EET CA KE spr ing- form pans CHE ESE CA KE8 to 10 round sprin g-form pansPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES MODELS750 SER IES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 1 0 00 SER I ESCORN DOGS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S EGG ROLLS90 minut es BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan 160F 66CCOOK IES Approximate pan capaci ty 24 cookies per full-size sheet panApproximat e pan capacity 30 doug hnuts per full-s ize shee t pan DOUGH NUT SPR EH EAT THE OVEN Frozen Pre cooked Doughnuts 45 to 60 minutesPROOFING DOUGH SECTION 4 MIS CEL LANE OU S CONT ROL S AND S M O K E R O P E R AT I O NS M O K I N G O V E N C O N T R O L PA N E L INDICA TORS1. PREPAR E OVEN FOR COOKING COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 2. PREHEAT OVE N8. SET SMOKING SM O KINGTIMES TIM ERD AN GE R DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULTCO OKING & SM OK IN G GUI DEL IN ES SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE MOD ELSCO OK ING & SM OK IN G GUI DEL INES SM OK ED FR ESH HA MSSM OKE D PORK RIB S MODEL SMO DEL S SMOKE D DUCKSMO KE D TURKE Y 7 67 -S K & 176 7- S KPAN PLACEMENT Pos ition 1, 4 SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED767 - SK SMOK ED SHRI MPC O O K I N G & S M O K I N G G U I D E L I N E S 176 7-SK7 6 7-SK & 1 76 7 -S K COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES ING RED IEN TS REQUIREDGE NE RAL HOL DI NG GUID EL IN ES F O O D H O L D I N G a n d S A N I TAT I O NFOOD HOLDING - FUNCTION & VALUE C AUTIONGENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinetINTERNAL FOOD PRODUCTTEMPERATURES S A NI TATIONCe nter fo r Foo d Saf ety and Ap p lied Nu trition FOOD SAF ETY GUIDELI NESSUMMARY Foo d and Dru g Adm ini str at io nserv ice Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy call cent erCO OK /HO LD /SE RVE SYS TE MS