Alto-Shaam 1000 SERIES Bee F Round, Cafet Er Ia Or Ste Ams Hip, C O O K I N G G U I D E L I N E S

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

BEE F ROUND,			CAFET ER IA OR STE AMS HIP
		P RODUCT SPECIF ICAT ION S and PREP ARATION
PR EHEAT THE OVEN		Any one of a variety of beef rounds use d for carvi ng on a buffet line . May be bone -in or
		bone less and may have a han dle on or off as require d.
WEIGHT RANGE: 40	to 50	lb (18 to 23	kg)
50	to 80	lb (23 to 36	kg)

Meat should be at a refri gerat ed int ernal temperatu re of 38° to 40°F (3 to 4°C ) when plac ed in a prehea ted oven.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

150°F

(66°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

10 minute s per pound for the first roast (22 minute s per kilogr am)

40 to 49 lb (18 to 22 kg) ROASTS : plu s add 15 minutes for a sec ond roas t.

50 to 80 lb (23 to 36 kg) ROASTS : ONE ROAST ONLY — 7 minut es per pound (15 minut es per kilog ram )

M INI MUM	HOLDING T IME	REQUIRED
40 to 49 lb (18 to 22 kg) ROASTS: 6 to 8 hours
50 to 80 lb (23 to 36 kg) ROASTS:		8 to 12 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 138°F (59°C) RARE

OVE RNIGHT COO K & HO LD

MUST do an overn ight cook and hold.

ADDIT IONA L INFOR MATI ON • NO TE S

When cook ing these large roas ts, rein force the shel f supp ort by using two wire she lves in one shel f brac ket.

MOD ELS		500 S E RI E S			75 0 SE RI ES		1000	SE RI ES
NUMBER OF SHELVES		1				1		1
ITEMS PER SHELF		1 roast			1 to 2 roasts		1 to 2 roasts
MAXIMUM CAPACITY		40 lb (18 kg)			up to 80 lb (36 kg)		up to 80 lb (36 kg)
APPROXIMATE
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

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