Alto-Shaam 750-TH SERIES, 500-TH SERIES Rib Eye, C O O K I N G G U I D E L I N E S, Mod Els, 1000

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

RIB EYE

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN Bee f Rib eye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg)

Sea son as desired . Place roasts direct ly on the wire shelve s, fat side down. Pla ce larger roas ts towa rd the top of the oven compar tmen t.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

140°F

(60°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

8 to 11 lb (4 to 5 kg) ROASTS: 8 minutes per pound for the first roast (18 minute s per kilogra m)
plu s add 10	minu tes for each addit iona l roast.
12 lb (5 kg) ROAST S: 10 minut es per pound for the fir st roast (22 minu tes per kilo gram )
plu s add 10	minu tes for each addit iona l roast.

M INI MUM HOLDING T IME REQUIRED

4 hou rs

TIM E REQU IRED IN “HOLD” CYC LE BEFO RE SE RVING .

MAXIMUM HOLDI NG TIM E

12 hours

FI NAL INTERNAL PRO DUCT T EMPERATURE 130°F (54°C) RARE

OVE RNIGHT COO K & HO LD

Opti onal

ADDIT IONA L INFOR MATI ON • NO TE S

MOD ELS		500 S E RI E S			75 0 SE RI ES			1000	SE RI ES
NUMBER OF SHELVES		2				2			3
ITEMS PER SHELF		2 roasts			3 roasts			3 roasts
MAXIMUM CAPACITY		4 roasts			6 roast s			9 roas ts
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 • BEE F

22.