Alto-Shaam 500, 750 Por K Loin, C O O K I N G G U I D E L I N E S, Mo Del S, Set Hold Thermos Tat

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

POR K LOIN

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Pork Loin, Bonele ss, Tied: 8 to 10 lb (4 to 5 kg)

Season as desired and place roas ts direct ly on wire shel ves for cooki ng.

DO OR VE NTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250° to 275 °F (121° to 135°C)

SET COOKI NG TI ME R

15 minu tes per pou nd for the first roast (33 minut es per kilogra m)

plus

add 30 minu tes for each add itiona l roast .

MI NI MUM HOLDING T IME REQUIRED

2 hour s

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

12 hours

FINA L INTERNAL PRODUCT TEMPERATURE 155° to 165° F (68 ° to 74°C)

OVE RNIGHT CO OK & HOL D

Highl y Reco mmen ded

ADDIT IONAL INFOR MATI ON • NOT ES

MO DEL S		5 00 SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES		2				3		3
ITEMS PER SHELF		2 roasts			3 roast s			3 roasts
MAXIMUM CAPACITY		4 roasts			9 roasts			9 roasts
APPROXIMATE		up to 40 lb (18 kg)			up to 100 lb (45 kg)			up to 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 QUANTITIESINDICATED.
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 • PO RK

32.