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

 

1000

3 per compartment

2 per compartment

 

 

 

 

 

ITEMS PER SHELF

6 ducks per shelf

2 turkeys

 

767, 1767

 

1000

4 ducks per shelf

2 turkeys

 

 

 

 

 

MAX. CAPACITY

12 ducks - 60 lb (27 kg) per

2 turkeys per compartment

 

767, 1767

 

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

Page 40
Image 40
Alto-Shaam MN-29491 manual Smoked Poultry, DUCK, Smoked TURKEY, Smoked Recipe

MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.