Alto-Shaam How to Cook a Steamship Round: A Guide to Smoked Steamship of Beef

E LECT RON I C OVEN C OOK ING GUI DEL I NES

BEE F RO UND,

CAFETE

RIA

or

STEAMS

HI P

PRO DUC T S PECI FICATIONS

a nd

PREPARA TION

Any one of a variety of bee f round used for carvi ng on a buffet

line.

May be bone-in or bonel ess and may have a handle

on or off as required.

WEIGHT RANGE:

40 to 50 lb (18 to 23 kg)

50 to 80 lb (23 to 36 kg)

Meat should be at a refrigerate d int ern al temperatu re of 38° to 40°F (3 to 4°C) when pla cing in a prehe ate d oven.

MODELS

AS-250

500 SERIES

750 SERIES

1000 SERI ES

SERIE S

1200PER COMPARTMENT

NUMBE R

—

1

1

1

1

OF SHELVES

PER SHELF

—

1 roast

1 to 2 roasts

1 to 2 roasts

1 to 2 roasts

ITEMS

APPROXIMATE

—

40 lb (18 kg)

up to 80 lb (36 kg)

up to 80 lb (36 kg)

up to 80 lb (36 kg)

MAX IMU M

CAPACITY

PANS

—

none

none

none

none

OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS:

FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE

T

ND

F OVER RID E PERIOD :

AFTER OVERRIDE:

MUS T Do Over ni ght

One-H alf Op en

RARE : 135°F (57°C )

OVER NIG HT COOK & HOLD : Must do overni ght .

RA RE : 138°F (59°C)

TO CO OK BY PROBE

TO COO K BY TIM E

• Press and release control ON/OFF key.

COOKING BY PRODUCT PROBE

• Press the HOLD key.

TEMPERATURE IS NOT

• Press the up and down arrows to set the holding

RECOMMENDED FOR THIS ITEM.

temperature to 150°F (66°C).

• Press the COOK key.

• Press the up and down arrows to set the cooking

temperature to 250°F (121°C).

• Press the TIME key.

OV ERRIDE

A LLOWANC

E:

• 40 to 49 lb (18 to 22 kg): 10 minutes per pound

for the first roast (22 minutes per kilogram)

plus add 15 minutes for a second roast.

• 50 to 80 lb (23 to 36 kg): one roast only —

7 minutes per pound (15 minutes per kilogram).

CLOSE THE OVEN DOOR.

CLOSE THE OVEN DOO R.

PRESS

PRESS

WAIT

FOR THE AUDIBLE SIGNAL

WAIT FOR THE AUDIBLE SIGNAL

TO INDICATE OVEN HAS PREHEATED.

TO INDICATE OVEN HAS PREHEATED.

M IN IM U M H O LDIN G TIME

RE QU IR ED

MAXIMUM

HOLDING

TIME

40 to 49 lb (18 to 22 kg) Roasts: 6 to 8 Hours

24 Hours

50 to 80 lb (23 to 36 kg) Roasts: 8 to 12 Hours

TIM E REQUIRED

IN "HOLD " CYC LE BE FO RE SERVIN G .

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGEST

ED

GUI DEL INES ONL Y.

ALL

C OOK ING S HOUL D BE BAS ED ON I NT ERN A L

PROD U C T TEMPE RATURE S .

DU E TO VA RIA T IONS

IN

PRODUCT QUALITY ,

WE I GH T,

A ND

D E SI RE D

D EGRE E O F D ON ENE SS ,

THE COOK ING

TI M ER

OR P ROB E TEM PER AT U RE M AY NEE D TO BE

AD JU STED ACCORDINGL

Y. AL WAYS

FOLLOW

LOCA L H EA LT H (HY G IE NE ) RE G U LA TI ONS F OR AL L I N TE RNAL

TE MP E RA TU R E R E Q U IR EMEN TS .

32.