Alto-Shaam MN-28656 manual SM Oked POR K R IB S, Closed Optional, Flat wire shelves

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 :

CLOSE THE OVEN DOOR.	PRESS
INDICATE OVEN HAS PREHEATED.
WAIT FOR THE AUDIBLE SIGNAL TO		OR

• 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.	PRESS
INDICATE OVEN HAS PREHEATED.
WAIT FOR THE AUDIBLE SIGNAL TO		OR

	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.