Alto-Shaam MN-29492 manual Pork Loin Pork Shoulder Pork Ribs

PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	PORK LOIN	PORK SHOULDER	PORK RIBS
SIZE OF MEAT	Pork Loin, Boneless, Tied:	Pork Shoulder, Boston Butt, Boneless:	Spareribs: 1-1/2 down (38 kg or less)
	8 to 10 lb (4 to 5 kg)	8 to 10 lb (4 to 5 kg)	Pork Loin, Back Ribs (baby back ribs):
			1-1/2 down (38 kg or less)
INSTRUCTIONS	Season as desired and place roasts	Season as desired and place in pans.	Ribs can be cooked from frozen or
	directly on wire shelves for cooking.		thawed. Season as desired. Place
			ribs on sheet pans, slightly overlapping
			and cover with clear plastic wrap only if
			cooking overnight. If desired, barbecue
			sauce can be included with initial sea-
			soning to allow it to cook into the ribs.
SUGGESTED PAN	None	Full-Size Hotel Pan	Sheet Pan
NO. OF SHELVES
AS-250	2	1		3
500	2	2		3
750	3	None		4
1000 or 1200	3	3	None
ITEMS PER SHELF
AS-500	2 roasts	2 roasts per pan / 1 pan	1 half-size sheet pan
500	2 roasts	2 roasts per pan / 2 pans	1 half-size sheet pan
750	3 roasts	2 roasts per pan / 2 pans	1 full-size sheet pan
1000 or 1200	3 roasts	2 roasts per pan / 2 pans	1 full-size sheet pan
MAX. CAPACITY
AS-250	4 roasts	2 roasts	3 half-size sheet pans approx. 20 lb (9 kg)
500	4 roasts up to 40 lb (18 kg)	4 roasts up to 40 lb (18 kg)	3 half-size sheet pans approx. 20 lb (9 kg)
750	9 roasts up to 100 lb (45 kg)	10 roasts up to 100 lb (45 kg)	4 full-size sheet pans
1000 or 1200	9 roasts up to 100 lb (45 kg)	12 roasts 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°F (121°C)	250°F (121°C)
PROBE TEMP	120°F (49°C)	175°F (80°C)	Not Recommended
HOLD TEMP	160°F (71°C)	160°F (71°C)	160°F (71°C)
COOK TIME	15 minutes per pound for the first roast	20 minutes per pound for the first roast	THAWED RIBS:	2-1/2 to 3-1/2 hours
	(33 minutes per kilogram) plus add 30	(33 minutes per kilogram) plus add 30	FROZEN RIBS:	3-1/2 to 4-1/2 hours
	minutes for each additional roast.	minutes for each additional roast.	Full Load
MIN. HOLD TIME	2 hours	2 hours	1-1/2 hours
MAX. HOLD TIME	12 hours	12 hours	12 hours
OVERNIGHT	Highly Recommended	Highly Recommended	Optional
COOK/HOLD
FINAL INTERNAL	155° to 165°F (68° to 74°C)	165° to 170°F (74° to 77°C)	160° to 170°F (71° to 77°C)
TEMPERATURE			Well Done
OVERRIDE	12°F (7°C)	—		—
ALLOWANCE
ADDITIONAL	—	—	Additional barbecue sauce can be
INFORMATION			added after completing the hold cycle.
			Heat sauce to 150°F (66°C) and coat
			ribs just before serving.

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 • 30