Alto-Shaam MN-29491 manual Pig, whole, processed meats, recipe, Pork, Processed Meats

SECTION 4 - PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS and PREPARATION

product >	Pig, whole	processed meats	recipe
Size of Meat	33 lb. whole pig	Sausage, Fresh: Any of a variety of
		processed meat product including brat-
		wurst, Polish sausage, breakfast links,
		smoked sausage, hot dogs, etc.
Instructions	Bend hind legs under the pig so that	Place sausage side-by-side on sheet
	it sits on the shelf. Brush with caramel	pans. Add a sufficient amount of hot
	color and season.	water so that it just covers the bottom
		of each pan. Cover each pan with clear
		plastic wrap.
Suggested Pan	None	Sheet Pan
No. of Shelves
500	—	4
750	1	5
1000	2	None
Items per Shelf
500	—	1 half-size sheet pan
750	1	1 full-size sheet pan
1000	1	1 full-size sheet pan
Max. Capacity
500	—	4 half-size sheet pans
750	1	5 full-size sheet pans
1000	1	8 full-size sheet pans
Vent Position	Open Full	Open Full
Cook Temp	250°F (121°C)	250°F (121°C)
Hold Temp	160°F (71°C)	160°F (71°C)
Cook Time	5 hours	1-1/2 to 2 hours
		Full Load
Min. Hold Time	none	none
Max. Hold Time	12 hours	6 hours
Overnight	Required	Not Recommended
cook/hold
Final internal	167°F (75°C)	170°F (77°C)
Temperature
Additional	Reheating time:	For precooked sausage, follow the same
information	250°F (121°C) 5 hours	time and temperature settings as fresh
		sausage. Cooking time for a precooked
		sausage will vary, particularly for less
		than full loads. When heating a full load
		of precooked sausage, check the internal
		product temperature after approximately
		one (1) hour of cooking time.

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 • 21