Alto-Shaam MN-28656 manual SM Oked BEA NS, Cl os ed Re comm ende d, Non e

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

SM OKED	BEA NS
P RODU CT SP	ECI FI CATIO NS an d P REPARAT		IO N
Use a f avori te bean r ecip e. Mix ingred		ients and di	vi de
int o si x ( 6) ful l-siz e pa ns ( GN 1/1) . Stir beans
thoro ughl y b ef ore t he sec ond smoke cycl		e.

	FI
WOOD		LL
		CHI
C	ONT
			P
	AI
		NE
			R

D OOR	OVERNIGH T COOK & HOLD :
Cl os ed	Re comm ende d
VENT S :

MODEL	767- SK/III, 1767- SK/ III
PER	non e
SHELVES
COMPARTMENT
PER SHELF	2 ful l-si ze p ans
ITEMS
CAPACITY	6 ful l-si ze p ans
MAXIMUM
PAN	12" x 20" x 2 -1/2"
USAGE	(GN 1/1: 530 x 325 x 65mm)

FINAL INTERNAL TEMPER ATURE :

170 °F (77 °C)

AT EN D OF OVERRIDE P ERIOD

TO CO OK B Y P RO BE

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 and release control ON/OFF key.

•Press the COOK ke y.

•Press the up an d down arrows to se t th e cook ing t emperature to 2 25° F ( 107°C).

• Press the TIME key.

• Set the coo king time from 4 to 6 h our s.

• Press the HOLD ke y.

• Press the up an d down arrows to se t th e holding temperature to 16 0°F (71° C).

• Press the SMO KER key. Fi ll wood chip
container and set sm oke timer twi ce for 1
hour each during the cook ing cycle.
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
			4 Hour s					12 Hour s
TIME REQ UIR ED		IN “HOLD ” CY CLE BEF ORE SER VI NG .
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 .

81.