Alto-Shaam 1020, 1218 Bee F Ro Unds, To p or B ot tom, Com Bi Th Er M Oven Pro Ce Du Re

NOT ES

BEE F RO UNDS

— To p or B ot tom

PREHEA T THE OVEN BEFO RE C OOK ING MODE OPERATI ON

COM BI TH ER M OVEN PRO CE DU RE

PRODUCT

➤ Beef rounds, top o r bottom: 18 lb (8 k g) e ach

FAN S PEED

Reduced S peed

OVEN MO DE

BY TIME: Co mbi nati on

BY CORE TEM P: Del ta-T

COOKING T EMPERAT URE

250 °F ( 121 °C)

		SEL EC T CO OKING			TI M E
TIMER		Pre ss and S et		TIM ER
		APPROXIM ATE C OOK TIME			FINAL INTE RN AL
					TEMP ER ATUR E
		10 minutes/lb
		22 minutes/kg			RARE: 130°F (54°C)
		15 minutes/lb
		33 minutes/kg			MED: 140°F (60°C)
		20 minutes/lb
		44 minutes/kg			WELL: 160°F (71°C)
		TO BE CAL CULATED		ON A
		S IN GL E	ROAST
PR ESS		USE APPROXIMATE COOKIN G TIME SHOWN
STA RT		FOR FULL OR PARTIAL LOADS
			OR
SE LE CT INTERN			AL CORE TEMPERATURE
CORE		Pre ss and S et CORE			T EMP
TEMP
		AP PROXI MATE C ORE			AP PR OX IMATE
		CU T-O FF TEMP ERAT UR E			TEM PE RATU RE OVER RIDE
		IN COMBINATION MODE:			5° to	15°F
		RARE
		100 ° to 11 5°F			(3° to 8° C)
		(38 ° to 4 6°C)
					HOT FOOD HOLDING
		ME DIU M
					INTERNAL TEMPERATURE WILL
		110 ° to 12 5°F			INCREASE 20° TO 30°F (11° TO
		(43 ° to 5 2°C)			17°C) WHEN IMMEDIATELY PLACED
					IN A HOT FOOD HOLDING
		WE LL DO N E			ENVIRONMENT AT 140°F (60°C).
		130 ° to 14 5°F			ADJUST CUT-OFF
		(54 ° to 6 3°C)			TEMPERATURE
					ACCORDINGLY.
	FO R D ELTA - T			C O O KI N G USE T HE PROBE
	TE MP ER AT URE			CHAR T	ON THE	DE LTA - T
	PR OC E D UR E PA GE .
P RE SS		STOP THE COOKING FUNCTION AT ANY
STA RT		TIME BY PRESSING THE STOP				KEY.

MATERI ALS		Stainless steel or aluminum sheet pans
	➤	Seasoning
PRODUCT		Each r oast should be relatively
PREPARATION uni for m in size to ass ure e ven
	➤ heating		from item to	item.
		Season	bee f rounds	as desir ed.
		Place in prehe ate d ove n.
➤	➤	MAX IM UM CAPACIT Y
			1 ha lf-size s heet p an
MODEL
			1 ro ast
6•10
			18 l b ( 8 k g)
MODEL			2 fu ll- size s heet p ans
			4 r oasts
7•14
			72 l b (3 3 kg )
MODEL		2 ha lf-size s heet p ans
			2 r oasts
10• 10
			36 l b (1 6 kg )
MODEL			2 fu ll- size s heet p ans
10• 18			4 r oasts
10• 20			72 l b (3 3 kg )
MODEL			3 fu ll- size s heet p ans
12• 18			6 r oasts
12• 20			108 l b ( 49 k g)

MODEL	4 fu ll- size s heet p ans
	8 r oasts
20• 20
	144 l b ( 65 k g)

PAN SIZ E➤Half-size s heet pans: 18" x 13" x 1" Full- size s heet pans: 18" x 26" x 1"

Gastronorm 1/1: 530 x 325 x 20mm

Gastronorm 2/1: 530 x 650 x 20mm

FOR BEST RESULTS: Carefully monitor

➤internal temperature after roasts reach an internal temperature of 110°F (43°C) sinc e temperature will increase rapidly. Cooking this cut of meat to an internal temperat ure over 140°F (60°C) is not recommended.

A more tender product with higher moisture content and less shrinkage will be achieved if this product is cooked overnight in an Alto- Shaam low temperature cook and hold oven.

T ime and	tem pe ra tur e		setti ngs ar		e s ugg este d gu idel ines o nly . Due
to v ar iations		in pr od uct q		uality	, wei ght ,	and desired degree of
do neness	the	controls	may	requir	e some ad	ju st ment from t	he time
an d temperat		ures shown. All cooki			ng shou	ld b e based on int	ernal
pr odu ct t emperatures.

ME AT AND P OULTR Y

74 .