Alto-Shaam MN-29492 manual BEEF, LAMB, Veal, Beef Brisket Beef Short Ribs Braised

BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	BEEF BRISKET	BEEF SHORT RIBS	BEEF SHORT RIBS,
			BRAISED
SIZE OF MEAT	Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg)	Short Ribs, 10 to 12 oz. pieces	Short Ribs, 10 to 12 oz. pieces
INSTRUCTIONS	Season brisket and wrap individually	Season as desired. Place ribs	Add ribs to hot liquid for braising.
	in clear plastic wrap for cooking. Place	side-by-side in pans. For an overnight
	wrapped brisket directly on wire shelves.	cook and hold, co ver pans loosely with
		clear plastic wrap to retain additional
		product moisture.
SUGGESTED PAN	None	Sheet Pan	Full-Size Hotel Pan
NO. OF SHELVES
AS-250	1	3	2
500	3	3	3
750	2	3	3
1000	3	None	5
1200	3	None	5
ITEMS PER SHELF
AS-500	1 roast	1 full-size sheet pan	1 full-size pan
500	1 roast	1 half-size sheet pan	1 full-size pan
750	3-4 roasts	1 full-size sheet pan	2 full-size pan
1000	2-3 roasts	1 full-size sheet pan	1 full-size pan
1200	2-3 roasts	1 full-size sheet pan	1 full-size pan
MAX. CAPACITY
AS-250	1 roast	3 full-size sheet pans	2 full-size pans
500	3 roasts up to 40 lbs (18 kg)	3 half-size sheet pans	4 full-size pans
750	6-8 roasts up to 100 lbs (45 kg)	3 full-size sheet pans	8 full-size pans
1000	6-9 roasts up to 100 lbs (45 kg)	4 full-size sheet pans	4 full-size pans
1200	6-9 roasts up to 100 lbs (45 kg)	4 full-size sheet pans	4 full-size pans
VENT POSITION	One-half open	One-half open	One-half open
COOK TEMP	250°F (121°C)	250°F (121°C)	250°F (121°C)
PROBE TEMP		170°F (77°C)	170°F (77°C)
HOLD TEMP	160°F (71°C)	160°F (71°C)	160°F (71°C)
COOK TIME	20 min/lb for first roast (44min/kg)	3 hours for the first pan plus 30 minutes	3 hours for the first pan plus 30 minutes
	plus 30 minutes each additional roast.	for each additional pan.	for each additional pan.
MIN. HOLD TIME	6 hours	6 hours	6 hours
MAX. HOLD TIME	24 hours	18 hours	12 hours
OVERNIGHT	Highly recommended	Required	Highly recommended
COOK/HOLD
FINAL INTERNAL	165°F (73°C)	170° to 190°F (77° to 88°C)	170° to 190°F (77° to 88°C)
TEMPERATURE
OVERRIDE	45°F to 50°F (25°C to 28°C)	—	15°F (8°C)
ALLOWANCE
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 time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - deluxe control • 24