Alto-Shaam 1000-TH SERIES Ham, Cu Red And Smo Ked, Mo Del S, C O O K I N G G U I D E L I N E S

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

HAM, CU RED AND SMO KED

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Ham , Bonele ss, Skinles s, Cur ed and Smoked : 10 to 14 lb (4,5 to 6 kg)

Place ham directly on wire she lves for coo kin g.

DO OR VE NTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250° to 275 °F (121° to 135°C)

SET COOKI NG TI ME R

12 minut es per pound for the first ham (26 minute s per kilogra m)

plus

add 30 minut es for each add ition al ham .

MI NI MUM HOLDING T IME REQUIRED

1 to 2 hours

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

10 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
	160°F (71°C)
OVE RNIGHT CO OK & HOL D
	Optiona l
ADDIT IONAL	INFOR MATI ON • NOT ES

MO DEL S		5 00 SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES		2				2		3
ITEMS PER SHELF		2 hams			4 ham s			3 hams
MAXIMUM CAPACITY		4 hams			8 hams			9 hams
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 QUANTITIESINDICATED.
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 • PO RK

30.