Alto-Shaam 750, 500 Beef Shor T Ribs, Mod Els, 1000, C O O K I N G G U I D E L I N E S, O Pen

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

BEEF SHOR T RIBS

P RODUCT SPECIFICAT IO NS an d PREPARA TIO N

PR EHEAT THE OVEN Short Rib s: 10 to 12 oz. piece s

Season as desired . Place ribs side-by- side in pans.

For an overn ight cook and hol d, cover pans loosely with cle ar pla stic wrap to reta in addi tiona l product moistur e.

DOO R V ENTS: ONE-HALF	O PEN
SET HOLD	THERMOS TAT

160°F

(71°C)

SET COOKIN G TIMER

3 hou rs for the fir st pan

plus

add 30 minu tes for each add itiona l pan.

SE T CO OK THE RMOSTA T

250°F

(121°C)

M INI MUM HOLDING T IME REQUIRED

6 hou rs

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

MAXIMUM HOLDI NG TIM E

18 hours

FI NAL INTERNAL PRO DUCT T EMPERATURE 170° to 190° F (77° to 88°C )

OVE RNIGHT COO K & HO LD

MUST do an overn ight cook and hold.

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

3

3

none

ITEMS PER SHELF

1 half-s ize she et pan

1 ful l-siz e sheet pan

1 full- size sheet pan

MAXIMUM CAPACITY

3 half-s ize she et pans

3 full-s ize she et pans

4 full-s ize she et pans

APPROXIMATE

PANS

(GN

18" x 13" x 1"

(GN

18" x 26" x 1"

(GN

18" x 26" x 1"

MAY HOLD MORE OR LESS THAN

/1: 530 x 325 x 20mm)

/1: 530 x 650 x 20mm )

/1: 530 x 325 x 20mm)

CAPACITIES ARE BASED ON U.S.

1

2

1

PAN SIZES. GASTRONORM PANS

THE FOOD QUANTITIES INDICATED.

(NO SHELVES REQU IRED )

(NO SHELVES REQUIRED)

(ON WIRE SHELVE S)

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

16.