Alto-Shaam 1000 SERIES Pr Ime Rib Speci Al, C O O K I N G G U I D E L I N E S, Models, 100 0 SER

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

PR IME RIB SPECI AL

PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON

PRE HE AT THE OVEN Beef Rib , Roast Ready Speci al, Tied: 14 to 18 lb (6 to 8 kg) Aver age Weig ht

Seas on as desired. Place roasts direct ly on wire she lves with the larger roasts toward the top of the oven compartm ent.

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

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

plus

add 15 minut es for eac h addi tiona l roast.

MINIMUM H OLDING T IME REQUIRED

4 hou rs

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

M AXI MUM HOLDING T IME

24 hours

FINA L INTERNAL PRODUCT TEMPERATURE 130°F (54°C ) RARE

OV ER NIGHT COOK & HO LD

An overn igh t cook and hold can be done with this cut.

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		1 roast			3 roas ts			2 roas ts
MAXIMUM CAPACITY		2 roasts			6 roasts			6 roasts
APPROXIMATE		36 lb (16 kg)			100 lb (45 kg)			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

21.