Alto-Shaam 750 Ten Derl Oin, C O O K I N G G U I D E L I N E S, Models, 100 0 SER, 130F 54C RARE

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

TEN DERL OIN

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

PRE HE AT THE OVEN Beef Loin, Full Tenderloin, Side Muscl e Off, Skinne d: 4 to 6 lb (2 to 3 kg)

Seas on as desired. Place tend erloi ns directl y on wire shelve s.

D OOR VE NTS: ON E-HALF OPEN

SET HOL D THERMOS TAT

140°F

(60°C)

SET COO K THER MOSTAT

250° to 275°F

(121° to 135°C)

SE T COO KING TIM ER

FULL LOAD TO RARE: 1 hour

MINIMUM H OLDING T IME REQUIRED

1 hou r

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

M AXI MUM HOLDING T IME

6 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
130°F (54°C ) RARE
OV ER NIGHT COOK & HO LD
Not Recomm ended
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				3	3
ITEMS PER SHELF		3 tender loi ns			5 tende rloins		5 tenderl oins
MAXIMUM CAPACITY		6 tenderloi ns			15 tend erloin s		15 tender loins
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 • BEEF

25.