Alto-Shaam MN-29491 manual Lamb, Leg, Lamb Racks Frenched, Beef, Lamb, Veal, Recipe

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

ITEM >	LAMB, LEG		LAMB RACKS (FRENCHED)	RECIPE
SIZE OF MEAT	Lamb Leg, Boneless, Tied:		Lamb Rack, Roast Ready, Single,
	8 to 11 lb (4 to 5 kg)		Frenched: 7-bone
INSTRUCTIONS	Season as desired and place directly on		Season as desired. Place racks on
	wire shelves.		sheet pans with icing racks inserted
			in pans.
SUGGESTED PAN		None	Sheet pan
NO. OF SHELVES
500		2	4
750		2	4
1000		3	none
ITEMS PER SHELF
500		2 roasts	1 half-size sheet pan
750		6 roasts	1 full-size sheet pan
1000		4 roasts	1 full-size sheet pan
MAX. CAPACITY
500	4 roasts up to 40 lb (18 kg)		4 half-size sheet pans
750	12 roasts up to 100 lb (45 kg)		4 full-size sheet pans
1000	12 roasts up to 100 lb (45 kg)		4 full-size sheet pans
VENT POSITION	One-half open		One-half open
COOK TEMP	250°F (121°C)		250°F (121°C)
HOLD TEMP	rare: 140°F (60°C)		160°F (71°C)
	medium rare: 140°F (60°C)
	medium: 150°F (66°C)
	medium well: 160°F (71°C)
	well: 160°F (71°C)
COOK TIME	10 minutes per pound for the first roast		1-1/2 hours
	(22 minutes per kilogram) plus add 15		Full Load
	minutes for each additional roast.
MIN. HOLD TIME		2 hours	1 Hour
MAX. HOLD TIME		10 hours	4 Hours
OVERNIGHT		Optional	Not Recommended
COOK/HOLD
FINAL INTERNAL	rare:	130°F (54°C)	135° to 140°F (57° to 60°C)
TEMPERATURE	medium rare:	135°F (57°C)
	medium:	145°F (63°C)
	medium well:	150°F (66°C)
	well:	160°F (71°C)
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 • 18