Alto-Shaam 500 Beef Stri Pl Oi N, 100 0 SER, C O O K I N G G U I D E L I N E S, Models, Opti onal

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

BEEF STRI PL OI N

PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON PRE HE AT THE OVEN Loin, Strip Loin , Short-Cut , Boneless: 8 to 12 lb (4 to 5 kg)

Seas on as desired. Place roasts direct ly on the wire shelves wit h fat side down. Place larger roasts towa rd 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

8 minutto 10 eslb perROASTpounSd(4fortothe4,5firstkg):roast (18 Minutes per kil ogram )

plu s add 8 minute s for each add itiona l roast

MINIMUM H OLDING T IME REQUIRED

4 hou rs

TIM E REQU IR ED IN “HOLD” CY CLE BEF OR E SERVING .

102 minuteslb ROASTSper pou(5 kg):nd for the first roast (22 Minute s per kilogra m)

plus add 8 minut es for each additi onal roast

M AXI MUM HOLDING T IME

12 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
130°F (54°C ) RARE
OV ER NIGHT COOK & HO LD
	Opti onal
ADDIT IONAL	INF OR MAT ION • NOT ES

MODELS		500 SE RI E S			75 0 SE RI ES			100 0 SER	IES
NUMBER OF SHELVES		2				2		3
ITEMS PER SHELF		2 roasts			4 roas ts			3 roas ts
MAXIMUM CAPACITY		4 roasts			8 roasts			9 roasts
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

17.