Alto-Shaam MN-29491 Smoked Beef, Beef Brisket, Smoked, Beef Tongue, Smoked, On/Off, Cook, Down Up

SECTION 6 - SMOKED BEEF

PRODUCT SPECIFICATIONS AND PREPARATION

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

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 t imer.

5.Preheat oven for 30 mintues.

Heat	Smoke Icon
Indicator	(Indicator Light
Light	located to the right)	Hold Knob Cook Knob Smoke Timer
		Knob

6.Load oven with food.

7.Load wood chip container.

8.Rotate SMOKE TIMER KNOB past the required length of time, then back to the correct setting.

PRODUCT >	BEEF BRISKET, SMOKED	BEEF TONGUE, SMOKED
ITEM/AMOUNT	Beef Brisket, Fresh:	Beef Tongue:
	9 to 13 lb (4 to 6 kg)	3-1/4 lb (1,5 kg) average
INSTRUCTIONS	Season brisket as desired. Place brisket directly on wire	Leave skin on tongue for cooking. Season as desired and
	shelves fat side down. Briskets can also be wrapped in	place side-by-side in pans. Following the cooking cycle,
	clear plastic wrap for the cooking, smoking, and holding	tongues must remain in the HOLD cycle for four (4) hours.
	function (optional).	Remove product from pans, skin tongues and return them to
		the smoker, directly on the wire shelves.
SUGGESTED PAN	None	Full-size Hotel Pan with 18" x 26" wire rack
NO. OF SHELVES	3 per compartment	Cooking: None - Smoking: 2 per compartment
767, 1767
1000	3 per compartment	Cooking: None - Smoking: 2 per compartment
ITEMS PER SHELF	3 to 4 roasts	5 tongues per pan
767, 1767
1000	2 to 3 roasts	10 tongues per pan
MAX. CAPACITY	12 roasts - up to 100 lb (45 kg) per compartment	20 beef tongues - 65 lb (30 kg) per compartment
767, 1767
1000	6-9 roasts - up to 100 lb (45 kg) per compartment	30 beef tongues - 98 lb (44 kg) per compartment
WOOD CHIP	Full	Full
CONTAINER
VENT POSITION	Closed	Closed
COOK TEMP	250°F (121°C)	250°F (121°C)
HOLD TEMP	160°F (71°C)	150°F (66°C)
COOK TIME	20 minutes per pound for the first roast (44 minutes per	4-1/2 hours for the first pan plus add
	kilogram) plus add 30 minutes for each additional roast	30 minutes for each additional pan.
SMOKE TIME	Due to the density of the meat, set smoke timer for one hour	After cooking and minimum holding time, leave oven set at a
	to achieve a medium smoke flavor.	holding temperature of 150°F (66°C).
		set smoking timer: 30 minutes for one pan, 60 minutes for
		four pans
MIN. HOLD TIME	6 hours	4 hours
MAX. HOLD TIME	24 hours	8 hours
OVERNIGHT	Highly Recommended	Optional
COOK/HOLD
FINAL INTERNAL	165°F (73°C)	Before activating the Smoking Timer: 188°F (87°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 • 36