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Alto-Shaam MN-29491 manual Smoked Poultry, Duck, Smoked, Turkey, Smoked, Recipe

Models: MN-29491

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SECTION 6 - SMOKED POULTRY

SECTION 6 - SMOKED POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	DUCK, SMOKED	TURKEY, SMOKED	RECIPE

ITEM/AMOUNT	Duck, Whole: 4 to 5 lb (2 kg)	Turkey, Whole: 25 lb (11 kg)

INSTRUCTIONS	Season as desired. Rub with oil and	Turkey must be fully thawed. Season
	paprika. Place ducks directly on wire	as desired. Rub with oil, butter, or
	shelves.	margarine (optional). Place turkeys
		directly on wire shelves.

SUGGESTED PAN	None	None

NO. OF SHELVES	2 per compartment	1 per compartment
767, 1767	2 per compartment	1 per compartment
1000	3 per compartment	2 per compartment

ITEMS PER SHELF	6 ducks per shelf	2 turkeys
767, 1767	6 ducks per shelf	2 turkeys
1000	4 ducks per shelf	2 turkeys

MAX. CAPACITY	12 ducks - 60 lb (27 kg) per	2 turkeys per compartment
767, 1767	12 ducks - 60 lb (27 kg) per	2 turkeys per compartment
1000	compartment	4 turkeys per compartment
	12 ducks - 60 lb (27 kg) per
	compartment

WOOD CHIP	Full	Full
CONTAINER

VENT POSITION	Closed	Closed

COOK TEMP	300°F (149°C)	275°F (135°F)

HOLD TEMP	160°F (71°C)	160°F (71°C)

COOK TIME	3-1/2 to 4 hours	10 minutes per pound for the first turkey
		(22 minutes per kilogram) plus add 30
		minutes for the second turkey.
SMOKE TIME	1 hour	1 hour

MIN. HOLD TIME	1 hour	1 to 2 hours

MAX. HOLD TIME	8 hours	10 hours

OVERNIGHT	Not Recommended	Highly Recommended. When cooking
COOK/HOLD		and holding overnight, set the cook
		thermostat to 250°F (121°C).

FINAL INTERNAL	185° to 190°F (85°to 88°C)	185°F (85°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 • 38

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Alto-Shaam MN-29491 manual Smoked Poultry, Duck, Smoked, Turkey, Smoked, Recipe, Product Specifications And Preparation

Contents

LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENSLOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEXLOW TEMPERATURE COOKING INTRODUCTION Welcome to the cost saving convenience of Low Temperature CookingMEAT AND NUTRITION SECTION 1 - INTRODUCTIONLOW TEMPERATURE COOKING FACTS SHRINKAGE CONTROL AND COOKING TIME PREVENTING BACTERIA GROWTHLOW TEMPERATURE COOKING FACTS Temperature at which meat is cookedLOW TEMPERATURE COOKING FACTS LABOR AND EQUIPMENT COST REDUCTIONSECTION 1 - INTRODUCTION OPTIONS AND ACCESSORIES SMOKER OPTIONS AND ACCESSORIES500-TH-II 750-TH-IIOVEN CHARACTERISTICS WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDD A N G E R SECTION 2 - OPERATION1. Push power switch to ON I position 2. Set the holding temperature3. Set the cooking temperature 4. Set timer for pre-heatCHEF OPERATING TIPS SECTION 2 - OPERATIONCARE AND CLEANING DETERMINING IF PRODUCT IS SUFFICIENTLY COOKEDRED MEAT REHEATINGSECTION 3 - CLEANING AND MAINTENANCE CLEANING AGENTSCLEANING MATERIALS PROTECTING STAINLESS STEEL SURFACESDISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING CLEAN DAILYCLEAN THE DOOR VENTS AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDcooking guidelines - simple control SECTION 4 - COOKING GUIDELINES BEEFLAMB PORKSECTION 4 - BEEF, LAMB, VEAL BEEF BRISKETBEEF SHORT RIBS BEEF STRIPLOINCORNED BEEF PRIME RIBPRIME RIB SPECIAL PRODUCT SPECIFICATIONS AND PREPARATIONRIBEYE BEEF ROUNDPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEALTENDERLOIN VEAL LOINRECIPE PRODUCT SPECIFICATIONS AND PREPARATIONLAMB, LEG LAMB RACKS FRENCHEDPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEALSECTION 4 - PORK, PROCESSED MEATS PORK LEG, FRESHPORK CHOPS PRODUCT SPECIFICATIONS AND PREPARATIONPORK LOIN PORK SHOULDERPORK RIBS PRODUCT SPECIFICATIONS AND PREPARATIONPig, whole processed meatsrecipe PRODUCT SPECIFICATIONS and PREPARATIONSECTION 4 - POULTRY AND FISH CHICKEN, PIECESCHICKEN, WHOLE AND HALVESCHICKEN, FRIED CORNISH HENSDUCK, WHOLE PRODUCT SPECIFICATIONS AND PREPARATIONTURKEY TURKEY BREASTTURKEY ROLL PRODUCT SPECIFICATIONS AND PREPARATIONFISH, BAKED SALMON STEAKSTROUT PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 4 - MISCELLANEOUS QUICHERICE BAKED EGG CUSTARDSHEET CAKE CHEESE CAKEPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUSFROZEN FROZEN PORTIONEDCONVENIENCE ENTRÉES PRODUCT SPECIFICATIONS AND PREPARATIONFROZEN CONVENIENCE ENTRÉES FROZEN PORTIONED CONVENIENCE ENTRÉESPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUSPRECOOKED FROZEN BREAKFASTCOOKIES FINGER FOODPROOFING DOUGH PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 4 - MISCELLANEOUS RECIPE9. Set the Smoke Timer 1 hour SECTION 5 - SMOKER OPERATION8. Load wood chip container 4. Set time for preheat16. For maximum product tenderizing and to reduce labor during peak SECTION 5 - OPERATIONCHEF OPERATING TIPS SMOKING PROCEDURE OPTIONS A. ONE-STEP COOKINGB. TWO-STEP COOKING SECTION 5 - OPERATIONPRODUCT CAPACITY - per compartment DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICINGCARE AND CLEANING AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDSECTION 6 - SMOKED BEEF BEEF BRISKET, SMOKEDBEEF TONGUE, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONRIBS SECTION 6 - SMOKED PORKPRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRY DUCK, SMOKEDTURKEY, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 6 - SMOKED FISH FISH FILLETS, SMOKEDWHOLE SMOKED SHRIMP, SMOKEDSMOKING PROCEDURE COLD SMOKED SALMONPRODUCT SPECIFICATIONS AND PREPARATION to monitor internal product temperatureSECTION 7 - FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUEGENERAL HOLDING GUIDELINES C A U T I O NGENERAL HOLDING CABINET OPERATION SECTION 7 - FOOD HOLDING AND SANITATIONMEAT FAHRENHEITCENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOODINTERNAL FOOD PRODUCT TEMPERATURES SECTION 7 - FOOD HOLDING AND SANITATIONFOOD SAFETY GUIDELIES SUMMARYCenter for Food Safety and Applied Nutrition Food and Drug Administration PHONE 1-888-SAFEFOODPage World Headquarters W164 N9221 Water Street P.O. Box Menomonee Falls, WI 53052-0450, U.S.A Phone U.S.A. & Canada Toll FreeFax Fax U.S.A. only Price U.S.$15.00