Alto-Shaam 1200-SK handleiding

Oven

Alto-Shaam

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Handleiding

MN-47261 (12/20) • Cooking, Holding, Smoking Guidelines • 5

Beef

Product > Beef brisket Beef short ribs

Size of meat Beef brisket, fresh, 9-13 lbs (4 to 6 kg) Short ribs, 10 to 12 oz. (0.28 to 0.34 kg) pieces

Instructions Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped

brisket directly on wire shelves.

Season as desired. Place ribs side-by-side in pans. For an overnight cook and hold, cover

pans loosely with clear plastic wrap to retain additional product moisture.

Suggested pan None 300, 1000, 1200 - Full-size hotel pan

500, 750 - Sheet pan

Number of shelves

300

500

750

1000, 1200

Items per shelf

300

500

750

1000, 1200

1 roast

3-4 roasts

2-3 roasts

1 full-size pan

1 half-size sheet pan

1 full-size sheet pan

1 full-size pan

Maximum capacity

300

500

750

1000, 1200

1 roast

3 roasts up to 40 lbs (18 kg)

6-8 roasts up to 100 lbs (45 kg)

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

2 full-size hotel pans

3 half-size sheet pans

3 full-size sheet pans

4 full-size hotel pans

Vent position One-half open One-half open

Cook temperature 250°F (121°C) 300: 225°F (107°C)

500, 750, 1000, 1200, 1750: 250°F (121°C)

Probe temperature Probe hold cooking/holding:

For slicing: 140°F (71°C)

For shredding: 150°F (66°C)

300: 160°F (71°C)

500, 750, 1000, 1200, 1750: 170°F (77°C)

Hold temperature For slicing: 160°F (71°C)

For shredding: 170°F (77°C)

160°F (71°C)

Cook time 18 min/lb for first roast (44 min/kg) plus 30 minutes each additional roast. 3 hours for the first pan plus 30 minutes for each additional pan.

Minimum hold time 6 hours 6 hours

Maximum hold time 24 hours 18 hours

Overnight cook / hold Highly recommended Required

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