Alto-Shaam 500-TH SERIES Beef Round, C O O K I N G G U I D E L I N E S, Models, 1 or, roas ts

		C O O K I N G G U I D E L I N E S
BEEF ROUND
		PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON
PRE HE AT THE	OVEN	Beef Round, Top (In side), Untr imm ed: 14 to 23 lb (6 to 10 kg)
Seas on as desired.	Place	Bee f Round, Bottom (Goo sene ck) , Untri mme d: 14 to 23 lb (6 to 10 kg)
		roasts direct ly on wire she lves with fat side down. Pla ce larger roasts toward the top of the
oven comp artmen t.

D OOR VE NTS: ON E-HALF OPEN

SET HOL D THERMOS TAT

140°F

(60 °C)

SET COO K THER MOSTAT

250°F

(121°C)

	SE T COO KING TIM ER
14 lb (6 kg) ROAST S: 10 minut es per pound				for the firs t roast (22 minutes per kil ogram)
	plus add 15 minute s for each additi onal roast.
15 to 23 lb (7 to 10kg) ROAST S: 10 minut es per pound				for the firs t roast (22 minu tes per kil ogra m)
	plus add 30 minute s for each additi onal roast.
MINIMUM H OLDING T IME	REQUIRED			M AXI MUM HOLDING	T IME
14 lb (6 kg) ROAST S: 4 to 6 hours				14 lb (6 kg) ROASTS:	12 hour s
15 to 23 lb (7 to 10kg) ROAST S:	8 to 10 hou rs		15 to 23 lb (7 to 10kg ) ROASTS:			24 hours
TIM E REQU IR ED IN “HOLD” CY CLE BEF OR E SERVING .
FINA L INTERNAL		PRODUCT TEMPERATURE
	130°F (54°C ) RARE
	OV ER NIGHT COOK & HO LD
	Optio nal for smalle r roasts .
HIGHLY RECOMM ENDED FOR LARGE R CUTS .
ADDIT IONAL		INF OR MAT ION		• NOT ES
	DO NOT OVERLOAD THE OVE N.

MODELS			500 SE RI E S		75 0 SE RI ES				100 0 SER IES
NUMBER OF SHELVES			1 or 2			2				3
ITEMS PER SHELF		1:	23 lb (6 kg) roast		3 roas ts				2:	23 lb (6 kg) roast s
		2:	14 lb (10 kg) roasts					3:		14 lb (10 kg) roasts
MAXIMUM CAPACITY		2 large or 4 small roast s			6 roasts			6 large or 9 small 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 • BEEF

23.