Alto-Shaam 1200-SK handleiding

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Handleiding

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MN-47261 (12/20) • Cooking, Holding, Smoking Guidelines • 13
Lamb
Product > Lamb, leg Lamb racks (frenched)
Size of meat Lamb leg, boneless, tied: 8 to 11 lb (4 to 5 kg) Lamb rack, roast ready, single, frenched: 7-bone
Instructions Season as desired and place directly on wire shelves. Season as desired. Place racks on sheet pans with icing racks inserted in pans.
Suggested pan None Sheet pan
Number of shelves
300
500
750, 1750
1000, 1200
2
2
2
3
2
4
4
None
Items per shelf
300
500
750, 1750
1000, 1200
1 roast
2 roasts
6 roasts
4 roasts
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
Maximum capacity
300
500
750, 1750
1000, 1200
2 roasts
4 roasts up to 40 lb (18 kg)
12 roasts up to 100 lb (45 kg)
12 roasts up to 100 lb (45 kg)
2 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
Vent position One-half open One-half open
Cook temperature 300: 225°F (107°C)
500, 750, 1000, 1200, 1750: 250°F (121°C)
300: 225°F (107°C)
500, 750, 1000, 1200, 1750: 250°F (121°C)
Probe temperature 300: 95°F (35°C)
500, 750, 1000, 1200, 1750: 105°F (41°C)
300: 85°F (29°C)
500, 750, 1000, 1200, 1750: 90°F (32°C)
Hold temperature Rare: 140°F (60°C)
Medium rare: 140°F (60°C)
Medium: 150°F (66°C)
Medium well: 160°F (71°C)
Well: 160°F (71°C)
140°F (60°C)
Cook time 10 minutes per pound for the first roast (22 minutes per kilogram) plus add 15 minutes for
each additional roast
1-1/2 hours
Full Load
Minimum hold time 2 hours 1 hour
Maximum hold time 10 hours 4 hours
Overnight cook / hold Optional Not recommended
Final internal
temperature
Rare: 130°F (54°C)
Medium rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium well: 150°F (66°C)
Well: 160°F (71°C)
135°F to 140°F (57°C to 60°C)
Override allowance
300: 35°F (19°C)
500, 750, 1000, 1200, 1750: 25°F (14°C)
300: 55°F-60°F (31°C-33°C)
500, 750, 1000, 1200, 1750: 45°F-50°F (25°C-28°C)

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Productinformatie

MerkAlto-Shaam
Model1200-SK
CategorieOven
TaalNederlands
Grootte5485 MB