PORK, PROCESSED MEATS
PRODUCT SPECIFICATIONS AND PREPARATION
PRODUCT > | PORK LEG, FRESH | HAM - cured and smoked | PORK CHOPS |
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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 |
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| Smoked: 10 to 14 lb (4,5 to 6 kg) | grams) approximate weight range. |
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| Pork Loin Rib Chops with Pocket |
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| (stuffed): 5 to 8 oz (142 to 227 grams) |
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| approximate weight range. |
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| Thickness: 1" to |
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INSTRUCTIONS | Season as desired and place directly on | Place ham directly on wire shelves | Season as desired. Place chops |
| wire shelves. | for cooking. | |
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SUGGESTED PAN | None | None | Sheet Pan |
NO. OF SHELVES | 1 | 2 | 3 |
500 | 2 | 2 | 4 |
750 | 2 | 2 | 4 |
1000 or 1200 | 3 | 3 | None |
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ITEMS PER SHELF |
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1 pork leg | 1 ham | 1 | |
500 | 2 pork legs | 2 hams | 1 |
750 | 4 hams | 1 | |
1000 or 1200 | 3 hams | 1 | |
MAX. CAPACITY |
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1 pork leg | 2 hams | 3 | |
500 | 4 pork legs up to 40 lb (18 kg) | 4 hams up to 40 lb (18 kg) | 4 |
750 | 4 to 8 pork legs up to 100 lb (45 kg) | 8 hams up to 100 lb (45 kg) | 4 |
1000 or 1200 | 6 to 9 pork legs up to 100 lb (45 kg) | 9 hams up to 100 lb (45 kg) | 5 |
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VENT POSITION | |||
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COOK TEMP | 250° to 275°F (121° to 135°C) | 250° to 275°F (121° to 135°C) | 250°F (121°C) |
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PROBE TEMP | 148°F (64°C) | 130°F (54°C). | |
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HOLD TEMP | 160°F (71°C) | 160°F (71°C) | 160°F (71°C) |
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COOK TIME | 12 minutes per pound for the first pork | 12 minutes per pound for the first ham | |
| 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. |
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MIN. HOLD TIME | 2 hours | 1 to 2 hours | |
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MAX. HOLD TIME | 10 hours | 10 hours | 6 to 8 hours |
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OVERNIGHT | Optional | Optional | Not Recommended |
COOK/HOLD |
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FINAL INTERNAL | 160°F (71°C) | 160°F (71°C) | 160° to 170°F (71° to 77°C) |
TEMPERATURE |
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OVERRIDE | 12°F (7°C) | 12°F (7°C) | 30°F (17°C) |
ALLOWANCE |
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ADDITIONAL | — | — | — |
INFORMATION |
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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