Alto-Shaam 1200-SK handleiding
Handleiding
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MN-47261 (12/20) • Cooking, Holding, Smoking Guidelines • 15
Pork
Product > Pork loin Pork shoulder Pork ribs
Size of meat Pork loin, boneless, tied:
8 to 10 lb (4 to 5 kg)
Pork shoulder, Boston butt, boneless:
8 to 10 lb (4 to 5 kg)
Spareribs: 1-1/2 down (38 kg or less)
Pork loin, back ribs (baby back ribs):
1-1/2 down (38 kg or less)
Instructions Season as desired and place roasts directly on
wire shelves for cooking.
Season as desired and place in pans. Ribs can be cooked from frozen or 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
seasoning to allow it to cook into the ribs.
Suggested pan None Full-size steam pan G/N Sheet pan
Number of shelves
300
500
750, 1750
1000, 1200
2
2
3
3
1
2
None
3
2
3
4
None
Items per shelf
300
500
750, 1750
1000, 1200
2 roasts
2 roasts
3 roasts
3 roasts
2 roasts per pan / 1 pan
2 roasts per pan / 2 pans
2 roasts per pan / 2 pans
2 roasts per pan / 2 pans
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
4 roasts
4 roasts up to 40 lb (18 kg)
9 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
2 roasts
4 roasts up to 40 lb (18 kg)
10 roasts up to 100 lb (45 kg)
12 roasts up to 100 lb (45 kg)
3 half-size sheet pans approx. 20 lb (9 kg)
3 half-size sheet pans approx. 20 lb (9 kg)
4 full-size sheet pans
5 full-size sheet pans
Vent position One-half open One-half open One-half open
Cook temperature 250°F to 275°F (121°C to 135°C) 250°F (121°C) 250°F (121°C)
Probe temperature 300: 110°F (43°C)
500, 750, 1000, 1200, 1750: 120°F (49°C)
300: 165°F (74°C)
500, 750, 1000, 1200, 1750: 175°F (80°C)
Not recommended
Hold temperature 160°F (71°C) 160°F (71°C) 160°F (71°C)
Cook time 15 minutes per pound for the first roast (33 minutes per kilo-
gram) plus add 30 minutes for each additional roast.
20 minutes per pound for the first roast (33 minutes per kilo-
gram) plus add 30 minutes for each additional roast.
Thawed ribs: 2-1/2 to 3-1/2 hours
Frozen ribs: 3-1/2 to 4-1/2 hours
Overnight cook: St. Lous/spareribs: 2-1/2 hours
Overnight cook: Baby back ribs: 2 hours
Full Load
Minimum hold time 2 hours 2 hours 1-1/2 hours
Maximum hold time 12 hours 12 hours 12 hours
Overnight cook / hold Highly recommended Highly recommended Optional: Additional cook time is needed if not cooking
and holding overnight.
Final internal
temperature
155°F to 165°F (68°C to 74°C) 180°F (82°C) 160°F to 170°F (71°C to 77°C)
Well Done
Override allowance 300: 55°F (31°C)
500, 750, 1000, 1200, 1750: 45°F (25°C)
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Productinformatie
| Merk | Alto-Shaam |
| Model | 1200-SK |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 5485 MB |
