PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PORK LEG, FRESH

HAM - cured and smoked

PORK CHOPS

 

 

 

 

SIZE OF MEAT

Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg)

Ham, Boneless, Skinless, Cured and

Pork Loin Chops: 3 to 8 oz (85 to 227

 

 

Smoked: 10 to 14 lb (4,5 to 6 kg)

grams) approximate weight range.

 

 

 

Pork Loin Rib Chops with Pocket

 

 

 

(stuffed): 5 to 8 oz (142 to 227 grams)

 

 

 

approximate weight range.

 

 

 

Thickness: 1" to 1-1/2" (25 to 38 mm)

 

 

 

 

INSTRUCTIONS

Season as desired and place directly on

Place ham directly on wire shelves

Season as desired. Place chops

 

wire shelves.

for cooking.

side-by-side on sheet pans.

 

 

 

 

SUGGESTED PAN

None

None

Sheet Pan

NO. OF SHELVES

1

2

3

AS-250

500

2

2

4

750

2

2

4

1000 or 1200

3

3

None

 

 

 

 

ITEMS PER SHELF

 

 

 

AS-500

1 pork leg

1 ham

1 half-size sheet pan

500

2 pork legs

2 hams

1 half-size sheet pan

750

2-4 pork legs

4 hams

1 full-size sheet pan

1000 or 1200

2-3 pork legs

3 hams

1 full-size sheet pan

MAX. CAPACITY

 

 

 

AS-250

1 pork leg

2 hams

3 half-size sheet pans

500

4 pork legs up to 40 lb (18 kg)

4 hams up to 40 lb (18 kg)

4 half-size sheet pans

750

4 to 8 pork legs up to 100 lb (45 kg)

8 hams up to 100 lb (45 kg)

4 full-size sheet pans

1000 or 1200

6 to 9 pork legs up to 100 lb (45 kg)

9 hams up to 100 lb (45 kg)

5 full-size sheet pans

 

 

 

 

VENT POSITION

One-half open

One-half open

One-half open

 

 

 

 

COOK TEMP

250° to 275°F (121° to 135°C)

250° to 275°F (121° to 135°C)

250°F (121°C)

 

 

 

 

PROBE TEMP

130-135°F (57°C)

148°F (64°C)

130°F (54°C).

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

12 minutes per pound for the first pork

12 minutes per pound for the first ham

3-1/2 hours

 

leg (26 minutes per kilogram) plus add

(26 minutes per kilogram) plus add 30

Full Load

 

30 minutes for each additional pork leg

minutes for each additional ham.

 

 

 

 

 

MIN. HOLD TIME

2 hours

1 to 2 hours

1-1/2 hours

 

 

 

 

MAX. HOLD TIME

10 hours

10 hours

6 to 8 hours

 

 

 

 

OVERNIGHT

Optional

Optional

Not Recommended

COOK/HOLD

 

 

 

FINAL INTERNAL

160°F (71°C)

160°F (71°C)

160° to 170°F (71° to 77°C)

TEMPERATURE

 

 

 

OVERRIDE

12°F (7°C)

12°F (7°C)

30°F (17°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 timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - deluxe control 29

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Alto-Shaam MN-29492 manual PORK, Processed Meats, Pork LEG, Fresh, Pork Chops

MN-29492 specifications

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