PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PIG, WHOLE

PROCESSED MEATS

RECIPE

 

 

 

 

SIZE OF MEAT

33 lb. whole pig

Sausage, Fresh: Any of a variety of

 

 

 

processed meat product including brat-

 

 

 

wurst, Polish sausage, breakfast links,

 

 

 

smoked sausage, hot dogs, etc.

 

INSTRUCTIONS

Bend hind legs under the pig so that

Place sausage side-by-side on sheet

 

 

it sits on the shelf. Brush with caramel

pans. Add a sufficient amount of hot

 

 

color and season.

water so that it just covers the bottom

 

 

 

of each pan. Cover each pan with clear

 

 

 

plastic wrap.

 

SUGGESTED PAN

None

Sheet Pan

 

 

 

 

 

NO. OF SHELVES

 

 

 

AS-250

3

 

500

4

 

750

1

5

 

1000 or 1200

2

None

 

 

 

 

 

ITEMS PER SHELF

 

 

 

AS-500

1 half-size sheet pan

 

500

1 half-size sheet pan

 

750

1

1 full-size sheet pan

 

1000 or 1200

1

1 full-size sheet pan

 

MAX. CAPACITY

 

 

 

AS-250

3 half-size sheet pans

 

500

4 half-size sheet pans

 

750

1

5 full-size sheet pans

 

1000 or 1200

1

8 full-size sheet pans

 

 

 

 

 

VENT POSITION

Open Full

Open Full

 

COOK TEMP

250°F (121°C)

250°F (121°C)

 

 

 

 

 

PROBE TEMP

175°F (80°C)

Not Recommended

 

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

 

 

 

 

 

COOK TIME

5 hours

1-1/2 to 2 hours

 

 

 

Full Load

 

 

 

 

 

MIN. HOLD TIME

none

none

 

 

 

 

 

MAX. HOLD TIME

12 hours

6 hours

 

 

 

 

 

OVERNIGHT

Required

Not Recommended

 

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

167°F (75°C)

170°F (77°C)

 

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

 

ALLOWANCE

 

 

 

 

 

 

 

ADDITIONAL

Reheating time:

For precooked sausage, follow the same

 

INFORMATION

250°F (121°C) 5 hours

time and temperature settings as fresh

 

 

 

sausage. Cooking time for a precooked

 

 

 

sausage will vary, particularly for less

 

 

 

than full loads. When heating a full load

 

 

 

of precooked sausage, check the internal

 

 

 

product temperature after approximately

 

 

 

one (1) hour of cooking time.

 

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 31

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Alto-Shaam MN-29492 manual PIG, Whole Processed Meats Recipe

MN-29492 specifications

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