Alto-Shaam 500 Prim E Ri B, C O O K I N G G U I D E L I N E S, Mod Els, 1000, roast, 40 lb 18 kg

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

PRIM E RI B

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN Bee f Rib , Roast Ready, wit h Fat Cap, #109: 20 lb (9kg) Average Weight

Sea son as desired . Place roasts direct ly on wire shelves with the larger roas ts towa rd the top of the oven compa rtm ent.

D OOR V ENT S: ONE -HA LF OP EN

SET HOLD THERMOS TAT

140°F

(60°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

10 minut es per poun d for the first roast (22 minute s per kilogra m)

plus

add 30 minut es for eac h addit iona l roast.

M INI MUM HOLDING T IME REQUIRED

4 to 6 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 130°F (54°C) RARE

OVE RNIGHT COO K & HO LD

Highly Recom mende d

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		2				2			3
ITEMS PER SHELF		1 roast			3 roasts			2 roas ts
MAXIMUM CAPACITY		2 roasts			6 roast s			6 roas ts
APPROXIMATE		40 lb (18 kg)			120 lb (54 kg)			120 lb (54 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

20.