Alto-Shaam 500 Smoke D Duck, Smo Ke D Turke Y, Mo Del S, 7 67 -S K & 176 7- S K, S K & 1767-S K

CO OKING & SM OK IN G GUI DEL IN ES

SMOKE D DUCK

PRODU CT SP ECI FI CATI ONS and PREPARATION Duck, Whole: 4 to 5 lb (2 kg)

Seas on as desired. Rub wit h oil and papr ika. Place ducks direct ly on wire shelves.

W OO D CHI P CONTAINER : FULL

DO O R VENT S: C LO SED

SET HO LD T HERMO STA T

160°F

(71°C)

SET CO OK T HERM OSTAT

300°F

(149°C)

SET C OOK ING TIM ER

3-1/2 to 4 hou rs

SET SMOK ING TIM ER

1 hou r

M IN IMUM	HO L D IN G TI ME	REQUI RED
	1 hour
TIM E REQ UIRED	IN "HOLD" CYCLE	BE FOR E SERV IN G.
M AXI MUM HOLDING		TI M E
	8 hours
FIN AL I NT ERNAL PROD UCT		TEMPER ATU RE
185° to 190°F (85°to 88° C)
OVER NIG HT COOK		& HO LD
	Not Recom mended

MO DEL S	767-S K & 1767-S K
NUMBER OF SHELVES	2 per com partment
ITEMS PER SHELF	6 ducks per shelf
	12 ducks - 60 lb (27 kg)
APPROXI MATE
MAXI MUM CAPACITY	per compartment
PANS	none

SMO KE D TURKE Y

PRO DUCT SPECI FICATIONS and PRE PARATION Turkey, Whole: 25 lb (11 kg)

Turke y must be fully tha wed . Season as desire d. Rub with oil, butter, or margarin e (optiona l). Pla ce turk eys direc tly on wire shel ves.

W OO D C H IP CO NT AI N ER : F UL L

D O OR VE N T S: C LO SE D

SE T H O L D T HE RM O STA T 160°F

(71°C )

SE T C O O K T HE R MO ST AT

275°F

(135° F)

SE T C O O K I N G TI M ER

10 minu tes per pound for the first turkey

(22 minute s per kilogra m)

plus

add 30 min utes for the sec ond turke y.

SE T S M O K I N G TI M ER

1 hour

MI N IM U M H OL DI N G TI M E R EQ U I R ED 1 to 2 hours

TI ME REQUI RED IN "HOLD " CY CLE BEF ORE SERVING .

M A XI MU M HO LD IN G T I ME

10 hour s

F IN AL IN TE RN A L PR O DU CT T EM P E R AT UR E

185°F (85 °C)

OV E RN I GH T C OO K & HO L D

Highly Recommended. When cooking and holding overnight, set the cook thermostat to 250°F (121°C).

MODELS	7 67 -S K & 176 7- S K
NUMBER OF SHELVES	1 per compartme nt
ITEMS PER SHELF	2	tur keys
	2	tur keys
APPROXIMATE
MAXI MUM CAPACITY	per compartme nt
PANS		none

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.

SEC TION 6 • SM OKI NG PROCE DURES

68.