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

BEE F ROUND,

CAFET ER IA OR STE AMS HIP

 

 

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN

Any one of a variety of beef rounds use d for carvi ng on a buffet line . May be bone -in or

 

 

bone less and may have a han dle on or off as require d.

WEIGHT RANGE: 40

to 50

lb (18 to 23

kg)

50

to 80

lb (23 to 36

kg)

Meat should be at a refri gerat ed int ernal temperatu re of 38° to 40°F (3 to 4°C ) when plac ed in a prehea ted oven.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

150°F

(66°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

10 minute s per pound for the first roast (22 minute s per kilogr am)

40 to 49 lb (18 to 22 kg) ROASTS : plu s add 15 minutes for a sec ond roas t.

50 to 80 lb (23 to 36 kg) ROASTS : ONE ROAST ONLY — 7 minut es per pound (15 minut es per kilog ram )

M INI MUM

HOLDING T IME

REQUIRED

40 to 49 lb (18 to 22 kg) ROASTS: 6 to 8 hours

50 to 80 lb (23 to 36 kg) ROASTS:

8 to 12 hours

TIM E REQU IRED

IN “HOLD” CYC LE BEFO RE SE RVING .

MAXIMUM HOLDI NG TIM E

24 hours

FI NAL INTERNAL PRO DUCT T EMPERATURE 138°F (59°C) RARE

OVE RNIGHT COO K & HO LD

MUST do an overn ight cook and hold.

ADDIT IONA L INFOR MATI ON • NO TE S

When cook ing these large roas ts, rein force the shel f supp ort by using two wire she lves in one shel f brac ket.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MOD ELS

 

 

500 S E RI E S

 

 

75 0 SE RI ES

 

1000

SE RI ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

1

 

 

 

 

1

 

 

1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

1 roast

 

 

 

1 to 2 roasts

 

1 to 2 roasts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

40 lb (18 kg)

 

 

 

up to 80 lb (36 kg)

 

up to 80 lb (36 kg)

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

24.

Page 25 Page 27
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Alto-Shaam 1000-TH SERIES manual BEE F Round Cafet ER IA or STE AMS HIP, 40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours
Page 25 Page 27

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.
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