Alto-Shaam 750, 500 LAMB RACKS Frenc hed, C O O K I N G G U I D E L I N E S, Mod Els, 1000, O Pen

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

LAMB RACKS (Frenc hed )

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed : 7-bone

Sea son as desired . Place rac ks on shee t pans with ici ng rac ks insert ed in pans.

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

1-1/2 hours Full Loa d

M INI MUM HOLDING T IME REQUIRED

1 Hou r

TIM E REQU IRED IN “HOLD” CYC LE BEFO RE SE RVING .

MAXIMUM HOLDI NG TIM E

4 Hour s

FI NAL INTERNAL PRO DUCT T EMPERATURE 135° to 140°F (57°t o 60°C)

OVE RNIGHT COO K & HO LD

Not Recommended

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			4			4				none
ITEMS PER SHELF			1 half-s ize she et pan		1 ful l-siz e sheet pan				1 full- size sheet pan
MAXIMUM CAPACITY			4 half-s ize she et pans		4 full-s ize she et pans			4 full-s ize she et pans
APPROXIMATE
PANS		18” x 13” x 1” ON SHELV ES			18” x 26” x 1” ON SHELVES			18” x 26” x 1” ON SHELVES
MAY HOLD MORE OR LESS THAN			(GN 1/1 x 20mm)		(GN 2/1 x 20mm)				(GN 1/1 x 20mm)
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS			(NO SHELVES REQU IRED )		(NO SHELVES REQUIRED)				(ON WIRE SHELVE S)
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 • LAMB

28.