Alto-Shaam 1218, 1020 operation manual Lam B, L eg, Co M Bit He Rm Oven Pro Ced U Re

LAM B

— L eg

PREHEA T THE OVEN BEFO RE COOKING MODE OPERAT ION

CO M BIT HE RM OVEN PRO CED U RE

PRODUCT Leg of Lamb: 4 to 11 lb (1,8 to 5 kg)

➤MEAT SPECI FIC ATIONS WHICH CAN BE USED:

Lowe r shank off

Lowe r shank off, bonel ess

Oven prepare d, parti all y bonele ss

Oven prepare d, bon eless and tied

FAN SPEED

Half Speed

OVEN MODE

Combi nation

Del ta-T Core Temp

COOKI NG TEM PERATURE

250 °F (12 1°C)

		SEL ECT COOKI NG TIM E
TIMER		Press and Set TIM ER
		AP PROXIM ATE CO OK TI ME		FINAL INTER NAL
				TE MPERATU RE
		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/lb		WELL: 160°F (71°C)
		TO BE CA LCU LATED
		ON A SI NG LE LEG
PR ESS		USE APPROXIMATE COO KING TIME SHOWN
		FOR FULL OR PARTI AL LOADS
STA RT
		O R
SELE CT INTERNAL			CORE TEM PERATURE
COR E		Pr es s and Set	CORE	TEM P
TEMP
		APPR OXIM ATE CORE		APP ROX IMATE
		CUT- OF F TE MPER ATUR E		TEMPE RATU RE OVER RID E
		COMBINATION		5° to 15°F
		MODE		(3° to 8°C )
		RAR E: 115° F (46° C)		HOT FOOD HOLDING
				INTERNAL TEMPERATURE WILL
				INCREASE 20° TO 30°F (11° TO
		ME D: 125°F (52°C )		17°C) WHEN IMMEDIATELY PLACED
				IN A HOT FOOD HOLDING
				ENVIRONMENT AT 140°F (60°C).
				AD JU ST CUT -OFF
		WE LL: 145 °F (63° C)		TEMPERA TUR E
				ACC OR DI NGL Y.
	FOR DELTA-T COOKING USE THE PROBE TEMPERATURE
	CHART ON THE DELTA-TPROCEDURE PAGE.
PR ESS		STOP THE COOKING FUNCTION AT ANY
STA RT		TIME BY PRESSING THE STOP			KEY.

MATER IALS			Stainless steel or aluminum roasting pan
		➤	Seasoning
PRODUCT			Each leg of lamb should be relatively
PREPARATION unifor m in size to assure even
		➤ heating from item to item.
			Season as desired.
			Load in preheated oven .
			As an alternative, cook in roasting
			pans with herbs and spices.
➤	➤		MAX IM UM CAPACIT Y
			2 to 3 half -size sheet pans
MOD EL
6•10			(2 to 3 GN 1/1)
MOD EL			3 full-size sheet pans
7•14			(3 GN 2/1)
MOD EL			3 to 4 half-size sheet pans
10• 10			(3 to 4 GN 1/1)
MOD EL			3 to 4 full-size sheet pans
10• 18
			(3 to 4 GN 2/1)
10• 20
MOD EL			4 to 5 full-size sheet pans
12• 18
			(4 to 5 GN 2/1)
12• 20
MOD EL			5 to 6 full-size sheet pans
20• 20			(5 to 6 GN 2/1)
PA N		Half- Size sheet pans: 18" x 13" x 1"
SIZ ES		Ful l-Size sheet pans: 18" x 26" x 1"

➤GN 1/1: 530mm x 325mm x 20mm

GN 2/1: 650mm x 530mm x 20mm

NO TE S	FOR BEST RE SU LTS: Ca ref ul ly
➤	moni tor	in ter na l te mpe ratu re afte r
	the lamb	reache s an in ter nal
	tem pera ture		of 11 5°F (4 6°C ) si nc e
	tem pera ture		will incr ease ra pi dl y.

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

T ime and te mpera tu re

settin gs

are

sug ge ste d guide lin es only . Due

to

variations

in

prod uct

quality

,

weig ht , and

desired

degree

of

do neness

the

controls

may

requ ire

some adju stment from

the

time

an d

temper at ures

shown.

All cooki

ng shou ld be

based

on

internal

pr odu ct

temperatures.

ME AT AND POULTR Y

87 .