Alto-Shaam MN-29491 Beef, Lamb, Veal, Beef Brisket, Beef Short Ribs, Beef Striploin, On/Off Time

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

	I
	o
On/Off Time			Down Up	Cook	Hold	Temperature	Heat	Hold	Cook
Switch Cancel			Arrow Arrow	Indicator	Indicator	Indicator	Indicator
								Knob	Knob
		Key		Light	Light	Light	Light

1.Push ON/OFF power switch to ON.

2.Rotate HOLD KNOB to desired temperature.

3.Rotate COOK KNOB to desired temperature.

4.Press UP/DOWN ARROW keys to set time.

5.Preheat oven for 30 mintues.

6.Load oven with food.

PRODUCT >	BEEF BRISKET	BEEF SHORT RIBS	BEEF STRIPLOIN
SIZE OF MEAT	Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg)	Short Ribs, 10 to 12 oz. pieces	Short-Cut, Boneless: 8-12 lb (4 to 5 kg)
INSTRUCTIONS	Season brisket and wrap individually	Season as desired. Place ribs	Season as desired. Place roasts
	in clear plastic wrap for cooking. Place	side-by-side in pans. For an overnight	directly on the wire shelves with fat side
	wrapped brisket directly on wire shelves.	cook and hold, cover pans loosely with	down. Place larger roasts toward the
		clear plastic wrap to retain additional	top of the oven compartment.
		product moisture.
SUGGESTED PAN	None	Sheet Pan	None
NO. OF SHELVES	3	3	2
500
750	2	3	2
1000	3	None	3
ITEMS PER SHELF	1 roast	1 half-size sheet pan	2 roasts
500
750	3-4 roasts	1 full-size sheet pan	4 roasts
1000	2-3 roasts	1 full-size sheet pan	3 roasts
MAX. CAPACITY	3 roasts up to 40 lbs (18 kg)	3 half-size sheet pans	4 roasts up to 40 lb (18 kg)
500
750	6-8 roasts up to 100 lbs (45 kg)	3 full-size sheet pans	8 roasts up to 100 lb (45 kg)
1000	6-9 roasts up to 100 lbs (45 kg)	4 full-size sheet pans	9 roasts up to 100 lb (45 kg)
VENT POSITION	One-half open	One-half open	One-half open
COOK TEMP.	250°F (121°C)	250°F (121°C)	250°F (121°C)
HOLD TEMP.	160°F (71°C)	160°F (71°C)	140°F (60°C)
COOK TIME	20 min/lb for first roast (44min/kg)	3 hours for the first pan	8 to 10 lb roasts (4 to 4,5 kg):
	plus 30 minutes each additional roast.	plus 30 minutes for each	8 minutes per pound for the first roast
		additional pan.	(18 minutes per kilogram) plus add 8
			minutes for each additional roast.
			12 lb roasts (5 kg): 10 minutes per
			pound for the first roast (22 minutes per
			kilogram) plus add 8 minutes for each
			additional roast.
MIN. HOLD TIME	6 hours	6 hours	4 hours
MAX. HOLD TIME	24 hours	18 hours	12 hours
OVERNIGHT	Highly recommended	Required	Optional
COOK/HOLD
FINAL INTERNAL	165°F (73°C)	170° to 190°F (77° to 88°C)	130°F (54°C) Rare
TEMPERATURE
ADDITIONAL	—	—	—
INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 14