POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

DUCK, WHOLE

DUCK CONFIT

TURKEY

 

 

 

 

SIZE OF MEAT

Duck, Whole: 4 to 5 lb (2 kg)

Duck, Pieces

Turkey, Whole: 25 lb (11 kg)

 

 

 

 

INSTRUCTIONS

Season as desired. Rub with oil

Prepare according to recipe.

Turkey must be fully thawed. Season

 

and paprika and place directly on

 

as desired. Rub with oil, butter or

 

wire shelves.

 

margarine (optional), and sprinkle with

 

 

 

paprika. Place directly on wire shelves.

 

 

 

 

SUGGESTED PAN

None

Full-Size Hotel Pan

None

 

 

 

 

NO. OF SHELVES

 

 

 

AS-250

1

2

1

500

2

2

1

750

2

4

1

1000 or 1200

3

4

2

 

 

 

 

ITEMS PER SHELF

 

 

 

AS-500

3 ducks

1 full-size pan

1 turkey

500

3 ducks

1 full-size pans

1 turkey

750

6 ducks

2 full-size pans

2 turkeys

1000 or 1200

4 ducks

1 full-size pan

2 turkeys

 

 

 

 

MAX. CAPACITY

 

 

 

AS-250

3 ducks

2 full-size pans

1 turkey

500

6 ducks

4 full-size pans

1 turkey

750

12 ducks

8 full-size pans

2 turkeys

1000 or 1200

12 ducks

4 full-size pans

4 turkeys

 

 

 

 

VENT POSITION

Open Full

Open Full

Open Full

 

 

 

 

COOK TEMP

300°F (149°C)

250

250°F (121°C)

 

 

 

 

PROBE TEMP

155°F (68°C)

Not Recommended

Probe to 145°F (63°C) in thigh

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

2-1/2 to 3 hours - Full Load

3 hours

10 minutes per pound for the first turkey

 

 

 

(22 minutes per kg) plus add 30 minutes

 

 

 

for each additional turkey.

 

 

 

 

MIN. HOLD TIME

1 hour

4 hours

1 to 2 hours

 

 

 

 

MAX. HOLD TIME

8 hours

12 hours

10 hours

 

 

 

 

OVERNIGHT

Not Recommended

Yes

Highly Recommended

COOK/HOLD

 

 

 

 

 

 

 

OVERRIDE

20°F (11°C)

185°F (85°C)

ALLOWANCE

 

 

 

 

 

 

 

FINAL INTERNAL

185° to 190°F (85° to 88°C)

185°F (85°C)

10-20°F (6-11°C)

TEMPERATURE

 

 

Depending on size

 

 

 

 

ADDL INFO.

 

 

 

 

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 34

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Alto-Shaam MN-29492 manual DUCK, Whole Duck Confit Turkey

MN-29492 specifications

The Alto-Shaam MN-29492 is a versatile and cutting-edge cooking solution designed to meet the needs of commercial kitchens. This innovation stands out for its advanced features, technologies, and characteristics that ensure efficient cooking, reliable performance, and high-quality food preparation.

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