Alto-Shaam 1000 SERIES Smo Ked Be Ef Brisk Et, Sm Oke D Be Ef To Ngue, Mod Els, S K & 1767-S K

CO OKING & SM OK IN G GUI DEL IN ES

SMO KED BE EF BRISK ET

PR ODUCT	SPE CIFI CATIO NS and PREPARATION
Beef Brisket,	Fresh: 9 to 13 lb (4 to 6 kg)

Sea son brisk et as desir ed. Plac e brisk et directl y on wire shelves fat sid e down . Briske ts can als o be wrapp ed in clea r plastic wrap for the cook ing , smoki ng, and hold ing fun ction (OPTIO NAL ).

W O OD CH IP CONTAI NER: FULL

DO O R VENT S: CLOSED

SET HOL D T HERM OSTAT 160°F

(71°C)

SET C OO K T HERM OSTAT

250°F

(121°C)

SET CO O KING TIM ER

20 min utes per pound for the fir st roast (44 minute s per kil ogram )

plu s

add 30 min utes for eac h addi tional roast

SET SMO KING TIM ER
Due to the density of the meat, set smoke timer
for one hour to achi eve a medium smoke flavor.
M IN IMUM HO L DIN G TI ME		REQUI	RED
	6 hours
TI ME REQ UIRE D IN "HOL D" CYCLE		BE FORE	SER VIN G.
MA XIMUM	HOLDI NG T I ME
	24 hou rs
FI NAL IN T ERN AL	PRO DUCT	TEM PERA TURE
165°F (73°C)

OVERNI G HT C OOK & HOLD

Highly Recommended

MOD ELS	767-S K & 1767-S K
NUMBER OF SHELVES	3 per com partment
ITEM S PER SHELF	3 to 4 roasts
	12 roasts - up to 100 lb (45 kg)
APPROXIMATE
MAXI MUM CAPACI TY	per com partment
PANS	none

SM OKE D BE EF TO NGUE

PRODUCT	SP ECIFI CATIONS	and PRE PARAT ION
Beef Tongue:	3-1/4 lb (1,5 kg) avera ge
Leave ski n on ton gue for cookin g.		Seaso n as desir ed and
place side-b y-side in pans. Follow ing the cooki ng cycle ,
tongues must rema in in the HOLD cycle for four (4) hours.
Remove product from pans, skin tongues and return them
to the smoker, direc tly on the wire she lves.
	W O OD CH I P C O N TA IN E R: FU L L
	D OO R V EN TS :	C L O S ED

S ET HO L D T H ER M OS TA T

150°F

(66°C)

SE T C O O K T HE RM O STA T

250°F (121 °C)

SE T C O O K I N G T I ME R 4-1/2 hours for the first pan

PLU S: add 30 minut es for each addi tional pan.

SE T S M O K I N G T I ME R

After cooking and minimum holding time, leave oven set at a holding temperature of 150°F (66°C).

30 minut es for one pan

SET SM OK ING TI MER : 60 minu tes for four pans

MI N IM U M H OL DI N G TI M E R EQ U I R ED 4 hours

TI ME REQ UIR ED IN "HOLD" CY CLE BEF ORE SERVING .

M AX I MU M H O LD IN G T IM E

8 hours

FI N AL IN TE RN A L PR OD U CT T EM P E R AT UR E Befor e acti vati ng the Smoki ng Timer: 188°F (87°C)

OV E R N IG HT CO O K & HO L D

Option al

MODELS	7 67 -SK & 17 67 -S K
	-0- for cooking / 2 for smoking
NUMBER OF SHELVES
		per compartment
ITEMS PER SHELF		5 tong ues per pan
	20 beef tongue s - 65 lb (30 kg)
APPR OXIMATE
MAXIMUM CAPACITY		per com partm ent
	12" x 20" x 2-1/2" (GN 1/1)
PANS	2	pans in top shelf posi tion
	2	pans in 7th shel f position

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.

SECTI ON 6 • SM OKI NG PROCE DU RE S

66.