Alto-Shaam 1000 SERIES Cor Ne D Be Ef, C O O K I N G G U I D E L I N E S, Mod Els, 3 to 4 roasts

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

COR NE D BE EF

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN

Corned Bee f: 9 to 12 lb (4 to 5 kg)

Leave the corned beef in the original plast ic bag and place the corned beef bag direct ly on the wire shel f.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

20 min utes per pound for the first corned beef (44 minutes per kil ogram )

plus

add 30 minute s for each add ition al corne d beef.

M INI MUM HOLDING T IME REQUIRED

6 or more hou rs

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 175°F (79 °C)

OVE RNIGHT COO K & HO LD

MUST DO AN OVERNIGHT COO K AND HOLD.

ADDIT IONA L INFOR MATI ON • NO TE S

If des ired, corn beef can be removed from the bag and wrapped in cle ar pla stic wra p for cooking .

MOD ELS		500 S E RI E S			75 0 SE RI ES		1000	SE RI ES
NUMBER OF SHELVES		2				2		3
ITEMS PER SHELF		2 roasts			3 to 4 roasts		2 to 3 roasts
MAXIMUM CAPACITY		4 roasts			6 to 8 roasts		6 to 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 • BEE F

18.