Alto-Shaam MN-29492 manual Smoked Beef, Beef BRISKET, Smoked Pastrami Beef TONGUE, Smoked

Models: MN-29492

1 53
Download 53 pages 21.81 Kb
Page 46
Image 46

SMOKED BEEF

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

BEEF BRISKET, SMOKED

PASTRAMI

BEEF TONGUE, SMOKED

 

 

 

 

ITEM/AMOUNT

Beef Brisket, Fresh:

Corned Beef:

Beef Tongue:

 

9 to 13 lb (4 to 6 kg)

As needed

3-1/4 lb (1,5 kg) average

 

 

 

 

INSTRUCTIONS

Season brisket as desired. Place

Season as desired. Place directly on

Leave skin on tongue for cooking.

 

brisket directly on wire shelves fat side

wire shelves.

Season as desired and place side-by-

 

down. Briskets can also be wrapped in

 

side in pans. Following the cooking

 

clear plastic wrap for the cooking,

 

cycle, tongues must remain in the

 

smoking, and holding function

 

HOLD cycle for four (4) hours. Remove

 

(optional).

 

product from pans, skin tongues and

 

 

 

return them to the smoker, directly on

 

 

 

the wire shelves.

SUGGESTED PAN

None

None

Full-size Hotel Pan w/ 18" x 26" wire rack

 

 

 

 

NO. OF SHELVES

 

 

 

767, 1767

3

3

Cooking: None - Smoking: 2

1000, 1200

3

3

Cooking: None - Smoking: 2

 

 

 

 

ITEMS PER SHELF

 

 

 

767, 1767

3 to 4 roasts

3 to 4 roasts

5 tongues per pan

1000, 1200

2 to 3 roasts

2 to 3 roasts

10 tongues per pan

MAX. CAPACITY

 

 

 

767, 1767

12 roasts - up to 100 lb (45 kg)

8 roasts

20 beef tongues - 65 lb (30 kg)

1000, 1200

6-9 roasts - up to 100 lb (45 kg)

9 roasts

30 beef tongues - 98 lb (44 kg)

 

 

 

 

WOOD CHIP

Full

Full

Full

CONTAINER

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250°F (121°C)

250°F (121°C)

250°F (121°C)

 

 

 

 

PROBE TEMP

160°F (71°C)

160°F (71°C)

180°F (82°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

150°F (66°C)

 

 

 

 

COOK TIME

20 minutes per pound for the first roast

20 minutes per pound for the first roast

4-1/2 hours for the first pan plus add

 

(44 minutes per kilogram) plus add 30

(44 minutes per kilogram) plus add 30

30 minutes for each additional pan.

 

minutes for each additional roast

minutes for each additional roast

 

SMOKE TIME

Due to the density of the meat, set

Due to the density of the meat, set

After cooking and minimum holding

 

smoke timer for one hour to achieve a

smoke timer for one hour to achieve a

time, leave oven set at a holding

 

medium smoke flavor.

medium smoke flavor.

temperature of 150°F (66°C).

 

 

 

set smoking timer: 30 minutes for one

 

 

 

pan, 60 minutes for four pans

MIN. HOLD TIME

6 hours

6 hours

4 hours

 

 

 

 

MAX. HOLD TIME

24 hours

24 hours

8 hours

 

 

 

 

OVERNIGHT

Highly Recommended

Recommended

Optional

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

165°F (73°C)

160°F (71°C)

Before activating the Smoking Timer:

TEMPERATURE

 

 

188°F (87°C)

 

 

 

 

OVERRIDE

6°F (3,3°C)

20°F (11°C)

12°F (7°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 44

Page 46
Image 46
Alto-Shaam MN-29492 manual Smoked Beef, Beef BRISKET, Smoked Pastrami Beef TONGUE, Smoked

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.

One of the standout features of the MN-29492 is its patented Halo Heat technology. This unique cooking method utilizes gentle, even heating to ensure that food retains moisture, flavor, and freshness. Unlike traditional cooking methods that rely on intense heat, Halo Heat surrounds food with uniform temperature, making it perfect for holding, warming, and cooking a variety of dishes. This technology not only enhances food quality but also reduces the risk of overcooking, making it an ideal choice for busy establishments that require precision.

The MN-29492 boasts a spacious interior that allows for a diverse range of cooking configurations. With flexible shelving and ample room for multiple pans, chefs can easily prepare large quantities of food or accommodate various menu items simultaneously. This capacious design is particularly beneficial for restaurants, catering companies, and other foodservice operations that demand efficiency and versatility.

In terms of user-friendly features, the Alto-Shaam MN-29492 includes a digital control panel that enables precise temperature management and monitoring. This intuitive interface simplifies operation and ensures that culinary staff can focus on food preparation without constant adjustments. Furthermore, the unit's built-in timer functions help manage cooking times, resulting in perfectly prepared dishes every time.

Energy efficiency is another major advantage of the MN-29492. The design incorporates intelligent insulation and energy-saving technologies, which contribute to lower operational costs while minimizing environmental impact. The unit is also designed for reliability and durability, incorporating high-quality materials that withstand the rigors of a busy kitchen environment.

Overall, the Alto-Shaam MN-29492 serves as an essential asset for any commercial kitchen seeking to enhance food quality and operational efficiency. Its combination of innovative technologies, thoughtful design, and energy efficiency makes it a top choice for chefs and foodservice operators looking to elevate their culinary offerings. With the MN-29492, achieving perfect results every time is not just a goal; it's a guaranteed reality.