Alto-Shaam MN-29491 manual Turkey Breast, Turkey Roll, Poultry And Fish

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	TURKEY	TURKEY BREAST	TURKEY ROLL
SIZE OF MEAT	Turkey, Whole: 25 lb (11 kg)	10 to 15 lb (5 to 7 kg)	Precooked, Frozen:
			8 to 12 lb (4 to 5 kg)
INSTRUCTIONS	Turkey must be fully thawed. Season	Turkey breast should be at a refrigerated	Place fully frozen turkey rolls directly on
	as desired. Rub with oil, butter or	temperature of 38° to 40°F (3° to 4°C)	wire shelves to reheat.
	margarine (optional), and sprinkle with	when placed in a preheated oven.
	paprika. Place directly on wire shelves.	Season as desired. Brush with oil,
		butter or margarine (optional), and
		sprinkle with paprika. Place breasts
		directly on wire shelves.
SUGGESTED PAN	None	None	None
NO. OF SHELVES	1	2	2
500
750	1	2	2
1000	2	3	3
ITEMS PER SHELF	1 turkey	2 turkey breasts	2 turkey rolls
500
750	2 turkeys	4 turkey breasts	4 turkey rolls
1000	2 turkeys	3 turkey breasts	3 turkey rolls
MAX. CAPACITY	1 turkey	4 turkey breasts	4 turkey rolls
500
750	2 turkeys	8 turkey breasts	8 turkey rolls
1000	4 turkeys	9 turkey breasts	9 turkey rolls
VENT POSITION	Open Full	Open Full	Open Full
COOK TEMP	250°F (121°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	10 minutes per pound for the first turkey	3-1/2 to 4-1/2 hours	3 to 4 hours
	(22 minutes per kilogram) plus add 30	Full Load	Full Load
	minutes for each additional turkey.
MIN. HOLD TIME	1 to 2 hours	1 hour	1 hour
MAX. HOLD TIME	10 hours	10 hours	6 to 8 hours
OVERNIGHT	Highly Recommended	Optional*	Not Recommended
COOK/HOLD
FINAL INTERNAL	185°F (85°C)	180°F (82°C)	165°F (74°C)
TEMPERATURE
ADDITIONAL	—	*When cooking and holding	—
INFORMATION		overnight, set the cook thermostat
		at 250°F (121°C)

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 • 24