Alto-Shaam Electronically Operated Ovens Sm Oked Por K R Ib S, D Oor, Overnigh T Cook & Hold

E LEC TRONIC SMO K I NG OV EN C OOK IN G GU ID EL I N ES

SM OKED POR K R IB S

P RODU CT SP ECI FI CATIO NS an d P REPARAT IO N Spare ribs or Pork Loin, Back Ribs (BAB Y BACK RIBS):

1-1/2 dow n (3 8 kg or le ss)

Ribs can b e c ooked froz en or thawed . Se ason as desi red.
Place ribs on sheet pans, sli ght ly overlapp ing, or use	rib rac k
shelv es for more e ven smoke penetration. If desi red, barbe cue
sauce c an be included wi th ini tial seaso ning to allo w i t to c ook
into the ribs.
	FI
WOOD		LL
		CHI
C	ONT
			P
	AI
		NE
			R

D OOR	OVERNIGH T COOK & HOLD :
Closed	Optional
VENT S :
	TO CO OK B Y P RO BE

MODEL	767- SK/III, 1767- SK/ III
PER	2 rib rack shelves or
SHELVES	3 flat wire shelves
COMPARTMENT
ITEMS	13 slabs per rib rack shelf
PER SHELF	14 to 18 slabs per flat wire shelf
CAPACITY	60 lb (27 kg)
MAXIMUM
PAN	18" x 26" x 1" with wire shelves
USAGE	(GN 2/1 x 20mm NO SHELVES)

FINAL INTERNAL TEMPER ATURE : 160° to 170°F (71° to 77°C) WELL DONE

AT EN D OF OVERRIDE P ERIOD

TO CO OK B Y TI ME

COOKING BY PRODUCT PROBE

TEMPERATURE IS NOT

RECOMMENDED FOR THIS ITEM.

OVE RRIDE ALLOW AN CE :

CLO SE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL PRESS

TO INDICATE OVEN HAS PREHEATED.

• Press a nd release control ON/OFF key.

• Press t he COOK ke y.

• Press t he up an d down a rrows to se t the cooking temperature to 250°F (121°C).

• Press t he TIME key.

• Press t he up an d down a rrows — THAWED RIBS: 2-1/2 to 3 -1/2 hours FROZEN RIBS: 3 -1/2 to 4- 1/2 hour s

•Press t he HOLD ke y.

•Press t he up an d down a rrows to se t the hol ding t emperature to 1 60° F ( 71°C) .

•Press the SMOKER key.

•Press the up and down arrows to set the smo ke time to one hour for medium smoked fla vor.

CLOSE THE OVEN DOOR .

WAIT FOR THE AUDIBLE SIGNAL PRESS

TO INDICATE OVEN HAS PREHEATED.

	MINIM UM H O LDI NG TIME				R EQUIRE		D		MAX IMU M H OLDI NG T IME
		1-1/2 Hours								12 Hours:
								After completing the hold cycle, additional heated
TIME REQ UIR ED		IN “HOLD ” CY CLE BEF ORE SER VI NG .						barbecue sauce can be added prior to service.
TH E TIM E	AND PROBE	TEMPERA	TURE ARE S UGGES		TED	GU IDE LI NES	ONLY .	ALL C OOKING	S HOULD	B E BA SE D ON I N TER N AL PRODU CT	TEMPER ATURE S .
DU E TO VA RIA TI O N S I N		PRODUCT	QUALITY	, WEI G H T, AN D		D ES IR ED DE GREE OF		DONE N ES S , THE COOKIN		G TI M ER OR P ROBE TEM P E RA T URE	M AY NEE D TO BE
AD JU STED	ACCORDINGL	Y. AL WAYS FOLLOW		L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS F OR ALL					I NT ERN AL TE M PER ATU R E R EQ U IRE ME NTS .

75.