Alto-Shaam MN-28656 manual COO KI NG Proc ED UR E Guideli NE IND EX

COO KI NG PROC ED UR E GUIDELI NE IND EX

NOTE: ALL CAPA CITIES SHO WN IN THIS MAN.UAL. ARE . BASED ON U S PAN SIZES GASTRONOR M PANS MAY HOL D MORE OR LESS

THAN THE FO OD .

QU ANTITIES INDIC ATED

COOKING PROCEDURES GUIDELINE INDEX

BE EF
Beef Bri sket		23	Ribe ye Roll	30
Beef Stri plo in		24	Beef Round	31
Beef Shor t Ribs		25	Beef Round, Cafeteri a or Stea mship	32
Corne d Beef		26	Tender loin	33
Hamburgers		27	Veal Loin	34
Prim e Rib (#109)		28	SM OKING
Prim e Rib, Spe cial		29	Smoke d Beef Bris ket	73
LA MB
Lamb, Leg		35
Lamb Racks (FRENCHED)		36
PORK
Ham, Fresh		37	Pork Shoul der	42
Ham, Cured & Smo ked		38	Sau sage	43
Pork Loin		39	SM OKING
Pork Ribs		40	Smoke d Fresh Ham s	74
Pork Chop s, Pork Chops,	Stuffe d	41	Smoke d Pork Ribs	75
POULT RY
Chicken Breast s		44	Turke y Breast	50
Chicken , Pieces & Hal ves		45	Turke y Roll	51
Chicken , Whole		46	SM OKING
Cornis h Hens		47	Smoke d Duck, Whole	76
Duck, Whole		48	Smoke d Turkey	77
Turke y, Whole		49
FI SH
Fish, Baked		52	SM OKING
Salmon Steaks		53	Smoke d Cod	78
Trout		54	Smoke d Salm on	79
			Smoke d Shrim p	80
MIS CE LLA NEO US
Pota toes, Bake d		55	Breakfast Sandw iche s	65
Quiche		56	Cookie s	66
Rice		57	Doughn uts	67
Baked Egg Custard		58	Dough Proo fing	68
Shee t Cake		59	Proce dure Bla nk	69
Cheese Cake		60	Smoke d Beans	81
Precook ed Froze n Finger	Foods	61	SM OKING
Frozen Conve nience Entré e PANS		62-63	Cold Smoked Salmon	82-83
Frozen Convenience Portioned Entrées		64

21.