Alto-Shaam 750, 500, 1000 SERIES Por K Rib S, C O O K I N G G U I D E L I N E S, Mo Del S, O Pen

Page 36

POR K RIB S

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

POR K RIB S

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Spareribs: 1-1/2 down (38 kg or less)

Pork Loin, Back Rib s (BABY BACK RIBS ): 1-1/2 down (38 kg or less)

Ribs can be coo ked from frozen or thawed. Season as desired. Plac e ribs on sheet pans, sli ghtly over lappi ng and cover with clear plastic wrap only if cooki ng overn igh t. If desi red, barbecue sauce can be incl uded with initia l sea soning to allow it to cook into the ribs.

DO OR VE NTS: ONE-HALF	O PEN
SET HOLD	THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

THAWED RIBS: 2-1 /2 to 3-1/2 hours

FRO ZEN RIBS: 3-1/ 2 to 4-1/2 hours

Full Load

MI NI MUM HOLDING T IME REQUIRED

1-1 /2 hours

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

12 hours

FINA L INTERNAL PRODUCT TEMPERATURE 160° to 170°F (71° to 77°C) WELL DONE

OVE RNIGHT CO OK & HOL D

Optiona l

ADDIT IONAL INFOR MATI ON	• NOT ES
Addit ional barbecue sauce can be added aft er compl eting the hold cycle.	Hea t sauc e to 150°F (66 °C) and coat rib s just
bef ore servin g.

MO DEL S

5 00 SE RI ES

75 0 SE R IE S

10 00 SE R I ES

NUMBER OF SHELVES

3

4

none

ITEMS PER SHELF

1 half-si ze sheet pan

1 full-s ize she et pan

1 ful l-siz e shee t pan

MAXIMUM CAPACITY

3 half-si ze sheet pans

4 full-siz e sheet pans

5 ful l-siz e sheet pans

approximately 20 lb (9 kg)

APPROXIMATE

PANS

18" x 13" x 1"

18" x 26" x 1"

18" x 26" x 1"

MAY HOLD MORE OR LESS THAN

(GN 1/1:

530 x 325 x 20mm)

(GN 2/1: 530 x 650 x 20m m)

(GN 1/1: 530 x 325 x 20mm)

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

(NO SHELVES REQU IRED )

(NO SHELVES REQUIRED)

(ON WIRE SHELVE S)

THE FOOD QUANTITIESINDICATED.

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 • PO RK

34.

Image 36

Contents LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven sSECTIO N 3 Clean ing and Mainten ance GE NE RAL INDEXSECTIO N 1 Low Temperature Cooking Introduction 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 FACTSLO W TE MPE RATURE CO OKI NG FACTS TO CALC UL ATEME AT SH RINK AG E 1. Temperature at which meat is cookedLABOR AND EQUIPMENT COST REDUCTION ACCESSORIES DESCRIPTION M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE SDESCRIPTION 1000-TH-IAT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OFANY KIND. DO NOT USE WATER JET TO CLEAN WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N COOKING and HOLDING PROCEDURES - MANUAL OVENS 1. PREPARE OVEN FOR COOKIN G2. PREH EAT OVEN 3. PREPARE PRODUCT FOR COOKING8. DETERM INING IF PRO DUCT IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to theRED MEA T 9. REHEA TING 10. CA RE AND CL EANINGCH EF OPE RATI NG TIP S CLEANI NG AND PREVENTIVE MAINTENANCECLEANING AGENTS CLEANING MATERIALSDIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICING HOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OFDA NGE R D A N GE RC O O K I N G G U I D E L I N E S OV ENPRE HEA T INSTRBEEF BRI SKE T MODELSPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg SET HOL D THERMOS TATBEEF SHOR T RIBS MOD ELS1000 PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece sBEEF STRI PL OI N 100 0 SER130F 54C RARE Opti onalCOR NE D BE EF Corned Bee f 9 to 12 lb 4 to 5 kgSET HOLD THERMOS TAT 3 to 4 roastsHA MBU RGERS 165F 74CCooking time depen ds on the desi red degree of donene ss CheckPRIM E RI B D OOR V ENT S ONE -HA LF OP EN40 lb 18 kg 120 lb 54 kgPR IME RIB SPECI AL 2 roasts36 lb 16 kg 100 lb 45 kgRIB EYE BEEF ROUND Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kgBee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per poundBEE F ROUND CAFET ER IA OR STE AMS HIPWEIGHT RANGE 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hoursTEN DERL OIN 6 tenderloi nsVEA L LO IN PR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg8 roast s LAM B, LEG and plac e directl y on wire shel vesOVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg SET HOL D THERMOSLAMB RACKS Frenc hed PR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone18” x 13” x 1” ON SHELV ES 18” x 26” x 1” ON SHELVESHA M, FRE SH MODE LSPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg DOOR VE NTS ONE- HALF O PENHAM, CU RED AND SMO KED MO DEL S160F 71C Optiona lPOR K CHOP S POR K LOIN PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg3 roast s C O O K I N G G U I D E L I N E S POR K SHO ULD ERBoston Butt , Bonel ess 8 to 10 lb 4 to 5 kg POR K RIB S PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or lessPork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less PROC ESSE D MEATS CHICK EN BREASTS PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s185F 85C CHIC KEN , PIE CE S and HA LVE S MO DE LSS ET HOL D THERMOS TAT 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 kgCHIC KEN , FR IED - TWO -STE P ME THOD TWO-STEP FRI ED CHICKENFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGECOR NISH HENSRock Cor nish Game Hens 12 oz 340 gram s eac h 175F 79CDUC K, WH OLE PR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg1 hou r 3 ducksTURK EY 25 lb 11 kg1 turke y 2 turkeysTU RKEY BREA ST PR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg2 turke y breasts 4 tur key brea stsTURK EY ROLL PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg2 turk ey roll s 4 turkey rollsFISH , BAK ED non eSAL MON ST EAKS 150F 66CTROU T 1 lb 454 gm dre ssedPOT ATOES , BAKED PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 countAlways stor e pota toes at room temper ature 190F 88CQUIC HE 8 to 9 pie pla te203mm to 229mm 2 quic hesRICE BAK ED EGG CUSTAR D SH EET CA KE CHE ESE CA KE 8 to 10 roundspr ing- form pans sprin g-form pansFROZE N CON VENIENC E EN TRÉ ES 1 00 0 SER IESPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN MODELSFROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES MODELS750 SER IES 1 0 00 SER I ESPR EC OOK ED FROZ EN FIN GER FO ODS CHI CKEN NUGGET SCORN DOGS EGG ROLLSBRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E Approxim ately 36 wrapped sandwiche s per full -si ze shee t pan90 minut es 160F 66CCOOK IES Approximate pan capaci ty 24 cookies per full-size sheet panDOUGH NUT S PR EH EAT THE OVEN Frozen Pre cooked DoughnutsApproximat e pan capacity 30 doug hnuts per full-s ize shee t pan 45 to 60 minutesPROOFING DOUGH SECTION 4 MIS CEL LANE OU S S M O K E R O P E R AT I O N S M O K I N G O V E N C O N T R O L PA N E LCONT ROL S AND INDICA TORSCOOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS WA RNI NG1. PREPAR E OVEN FOR COOKING 2. PREHEAT OVE NSM O KING TIMES8. SET SMOKING TIM ERDISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICING DANGERD AN GE R SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULTSMO KED BE EF BRISK ET SM OKE D BE EF TO NGUECO OKING & SM OK IN G GUI DEL IN ES MOD ELSSM OK ED FR ESH HA MS SM OKE D PORK RIB SCO OK ING & SM OK IN G GUI DEL INES MODEL SSMOKE D DUCK SMO KE D TURKE YMO DEL S 7 67 -S K & 176 7- S KSMOK ED FIS H FIL LE TS WH OL E SMOKE D SALM ONPAN PLACEMENT Pos ition 1, 4 W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SEDSMOK ED SHRI MP C O O K I N G & S M O K I N G G U I D E L I N E S767 - SK 176 7-SKCOLD SMO KED SALM ON CO OK ING & SM OK ING GUIDEL IN ES7 6 7-SK & 1 76 7 -S K ING RED IEN TS REQUIREDF O O D H O L D I N G a n d S A N I TAT I O N FOOD HOLDING - FUNCTION & VALUEGE NE RAL HOL DI NG GUID EL IN ES C AUTIONGENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinetINTERNAL FOOD PRODUCTTEMPERATURES S A NI TATIONFOOD SAF ETY GUIDELI NES SUMMARYCe nter fo r Foo d Saf ety and Ap p lied Nu trition Foo d and Dru g Adm ini str at io nAlto- Sha am has es tab lish ed a twen ty -fo ur hou r emer gen cyserv ice call cent erCO OK /HO LD /SE RVE SYS TE MS