Alto-Shaam MN-29491 manual Pork, Processed Meats, Pork Leg, Fresh, Pork Chops

SECTION 4 - PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	PORK LEG, FRESH	HAM - cured and smoked	PORK CHOPS
SIZE OF MEAT	Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg)	Ham, Boneless, Skinless, Cured and	Pork Loin Chops: 3 to 8 oz (85 to 227
		Smoked: 10 to 14 lb (4,5 to 6 kg)	grams) approximate weight range.
			Pork Loin Rib Chops with Pocket
			(stuffed): 5 to 8 oz (142 to 227
			grams) approximate weight range.
			Thickness: 1" to 1-1/2" (25 to 38 mm)
INSTRUCTIONS	Season as desired and place directly on	Place ham directly on wire shelves	Season as desired. Place chops
	wire shelves.	for cooking.	side-by-side on sheet pans.
SUGGESTED PAN	None	None	Sheet Pan
NO. OF SHELVES	2	2	4
500
750	2	2	4
1000	3	3	None
ITEMS PER SHELF	2 pork legs	2 hams	1 half-size sheet pan
500
750	2-4 pork legs	4 hams	1 full-size sheet pan
1000	2-3 pork legs	3 hams	1 full-size sheet pan
MAX. CAPACITY	4 pork legs up to 40 lb (18 kg)	4 hams up to 40 lb (18 kg)	4 half-size sheet pans
500
750	4 to 8 pork legs up to 100 lb (45 kg)	8 hams up to 100 lb (45 kg)	4 full-size sheet pans
1000	6 to 9 pork legs up to 100 lb (45 kg)	9 hams up to 100 lb (45 kg)	5 full-size sheet pans
VENT POSITION	One-half open	One-half open	One-half open
COOK TEMP	250° to 275°F (121° to 135°C)	250° to 275°F (121° to 135°C)	250°F (121°C)
HOLD TEMP	160°F (71°C)	160°F (71°C)	160°F (71°C)
COOK TIME	12 minutes per pound for the first pork	12 minutes per pound for the first ham	3-1/2 hours
	leg (26 minutes per kilogram) plus add	(26 minutes per kilogram) plus add 30	Full Load
	30 minutes for each additional pork leg	minutes for each additional ham.
MIN. HOLD TIME	2 hours	1 to 2 hours	1-1/2 hours
MAX. HOLD TIME	10 hours	10 hours	6 to 8 hours
OVERNIGHT	Optional	Optional	Not Recommended
COOK/HOLD
FINAL INTERNAL	160°F (71°C)	160°F (71°C)	160° to 170°F (71° to 77°C)
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 timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 19