Alto-Shaam 1000-TH SERIES Beef Bri Ske T, C O O K I N G G U I D E L I N E S, Models, 165F 73C

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

BEEF BRI SKE T

PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON

PRE HE AT THE OVEN Beef Brisket, Fre sh: 9 to 13 lb (4 to 6 kg)

Seas on brisk et and wrap indi vidual ly in clear plast ic wrap for cook ing. Plac e wrapp ed brisk et directly on wire shelve s.

D OOR VE NTS: ON E-HALF OPEN

SET HOL D THERMOS TAT

160°F

(71°C)

SET COO K THER MOSTAT

250°F

(121°C)

SE T COO KING TIM ER

20 minutes per poun d for the first roast (44 minute s per kilogra m)

plus

add 30 minut es for eac h addi tiona l roast.

MINIMUM H OLDING T IME REQUIRED

6 hou rs

TIM E REQU IR ED IN “HOLD” CY CLE BEF OR E SERVING .

M AXI MUM HOLDING T IME

24 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
	165°F (73°C)
OV ER NIGHT COOK & HO LD
Highly Rec omm ended
ADDIT IONAL	INF OR MAT ION • NOT ES

MODELS		500 SE RI E S			75 0 SE RI ES		100 0 SER IES
NUMBER OF SHELVES		3				2	3
ITEMS PER SHELF		1 roast			3 to 4 roast s		2 to 3 roasts
MAXIMUM CAPACITY		3 roasts			6 to 8 roasts		6 to 9 roasts
APPROXIMATE		up to 40 lb (18 kg)			up to 100 lb (45 kg)		up to 100 lb (45 kg)
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 • BEEF

15.