Alto-Shaam 750, 500, 1000 SERIES Por K Rib S, C O O K I N G G U I D E L I N E S, Mo Del S, O Pen

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

POR K RIB S

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Spareribs: 1-1/2 down (38 kg or less)

Pork Loin, Back Rib s (BABY BACK RIBS ): 1-1/2 down (38 kg or less)

Ribs can be coo ked from frozen or thawed. Season as desired. Plac e ribs on sheet pans, sli ghtly over lappi ng and cover with clear plastic wrap only if cooki ng overn igh t. If desi red, barbecue sauce can be incl uded with initia l sea soning to allow it to cook into the ribs.

DO OR VE NTS: ONE-HALF	O PEN
SET HOLD	THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

THAWED RIBS: 2-1 /2 to 3-1/2 hours

FRO ZEN RIBS: 3-1/ 2 to 4-1/2 hours

Full Load

MI NI MUM HOLDING T IME REQUIRED

1-1 /2 hours

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

M AXIMUM HOLDING TIME

12 hours

FINA L INTERNAL PRODUCT TEMPERATURE 160° to 170°F (71° to 77°C) WELL DONE

OVE RNIGHT CO OK & HOL D

Optiona l

ADDIT IONAL INFOR MATI ON	• NOT ES
Addit ional barbecue sauce can be added aft er compl eting the hold cycle.	Hea t sauc e to 150°F (66 °C) and coat rib s just
bef ore servin g.

MO DEL S			5 00 SE RI ES					75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES				3					4		none
ITEMS PER SHELF			1 half-si ze sheet pan					1 full-s ize she et pan			1 ful l-siz e shee t pan
MAXIMUM CAPACITY			3 half-si ze sheet pans					4 full-siz e sheet pans		5 ful l-siz e sheet pans
		approximately 20 lb (9 kg)
APPROXIMATE
PANS			18" x 13" x 1"					18" x 26" x 1"			18" x 26" x 1"
MAY HOLD MORE OR LESS THAN		(GN 1/1:		530 x 325 x 20mm)			(GN 2/1: 530 x 650 x 20m m)			(GN 1/1: 530 x 325 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 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

34.