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

PO RK S HOULDER

PRO DUC T S PECI FICATIONS a nd PREPARA TION

Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)

Season as desired and place in pans.

 

 

MODELS

AS-250

500 SERIES

 

 

750 SERIES

 

1000 SERI ES

 

 

 

SERIE S

 

 

 

 

 

 

1200PER COMPARTMENT

 

 

OF SHELVES

1

 

 

 

2

 

 

 

 

 

 

none

 

3

 

 

 

3

 

 

 

NUMBE R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS

2 roasts per pan

2 roasts per pan

 

 

2 roasts per pan

 

2 roasts per pan

 

 

2 roasts per pan

 

 

PER SHELF

1 pan

 

 

2 pans

 

 

 

 

 

2 pans

 

2 pans

 

 

2 pans

 

 

MAX IMU M

 

 

 

 

4 roasts

 

 

 

 

 

10 roasts

 

12 roasts

 

 

12 roasts

 

 

APPROXIMATE

2 roasts

 

up to 40 lb (18 kg)

 

up to 100 lb (45 kg)

 

up to 100 lb (45 kg)

 

up to 100 lb (45 kg)

 

 

CAPACITY

 

 

 

 

 

 

 

PANS

12" x 20" x 2-1/2"

12" x 20" x 2-1/ 2"

 

12" x 20" x 2-1/2 "

 

12" x 20" x 2-1 /2"

 

12" x 20" x 2-1 /2"

 

 

 

 

 

(GN 1/1 x 65mm)

(GN 1/1 x 65mm )

 

(GN 1/1 x 65mm)

 

(GN 1/1 x 65mm)

 

(GN 1/1 x 65mm)

 

 

 

 

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:

 

 

 

 

 

 

 

 

 

 

High ly Re com mended

 

 

On e-Half Op en

165° to

170°F (74° to 77°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER NIG HT COOK165° &toHOLD170°F: Highl(74° ytoRecomm77°C) ende d

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO COO K BY PRO BE

 

 

 

 

 

 

TO COOK BY TIM E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

COOKING BY PRODUCT PROBE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TEMPERATURE IS NOT

 

 

 

 

 

 

• Press the HOLD key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the holding

 

 

 

 

 

RECOMMENDED FOR THIS ITEM.

 

 

 

 

temperature to 160°F (71°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

OV ERRIDE

A LLOWANC

E:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press TIME key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set 15 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

per pound for the first roast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(33 minutes per kilogram)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

plus, add 30 minutes for each additional roast.

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INDICATE OVEN HAS PREHEATED.

PRESS

 

 

 

 

 

 

 

INDICATE OVEN HAS PREHEATED.

PRESS

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

OR

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M IN IM U M H O LDIN G TIME RE QU IR ED

MAXIMUM HOLDING TIME

 

 

2 Hours

 

 

 

 

 

 

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 .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

42.

Page 43 Page 45
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Image 44
Alto-Shaam MN-28656 manual PO RK S Houlder, Pork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg
Page 43 Page 45

MN-28656 specifications

The Alto-Shaam MN-28656 is a high-performance, versatile cooking oven designed to meet the demands of modern commercial kitchens. Renowned for its innovative features and advanced technology, this unit stands out as a reliable solution for chefs who prioritize precision, efficiency, and quality in food preparation.

One of the standout features of the MN-28656 is its patented Halo Heat technology. This unique heating system delivers even, consistent heat throughout the cooking chamber, ensuring that food is cooked evenly and retained at the desired serving temperature without the risk of drying out. The result is enhanced food quality and improved presentation, critical in the competitive food service industry.

The MN-28656 offers a robust cooking capacity, making it ideal for busy kitchens. Whether for baking, roasting, or holding, this oven can accommodate various dishes, from delicate pastries to large roasts. With its spacious interior, chefs can maximize productivity during peak hours.

Incorporating user-friendly digital controls, the MN-28656 allows for precise temperature settings and cooking times, giving chefs greater control over the cooking process. This digital interface simplifies operation and offers programming options, enabling users to save their favorite recipes and streamline food preparation tasks.

Energy efficiency is another key characteristic of the Alto-Shaam MN-28656. Its design minimizes energy consumption, helping operators reduce utility costs while contributing to sustainability efforts. The oven is engineered to maintain optimal performance while using less energy compared to traditional cooking methods.

Durability and ease of maintenance are also central to the design of the MN-28656. Constructed from high-quality stainless steel, it presents a sleek appearance while being easy to clean and resistant to everyday wear and tear. The thoughtful design minimizes maintenance downtime, ensuring that the equipment remains in peak condition.

Overall, the Alto-Shaam MN-28656 is a state-of-the-art cooking oven that combines cutting-edge technology with practical functionality. Its Halo Heat technology, spacious design, user-friendly controls, energy efficiency, and robust construction make it an excellent choice for any commercial kitchen seeking to elevate their culinary offerings while optimizing operational efficiency. Whether preparing large volumes of food or delicate dishes, the MN-28656 delivers consistent results that meet the highest standards of quality and taste.
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