Alto-Shaam 1200-SK handleiding
Handleiding
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MN-47261 (12/20) • Cooking, Holding, Smoking Guidelines • 9
Beef, Veal
Product > Steamship round Beef tenderloin Veal loin
Size of meat
Any one of a variety of beef rounds used for carving on a
buffet line. May be bone-in or boneless and may have a
handle on or off as required.
Weight range: 40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
Beef loin, full tenderloin, side muscle off, skinned:
4 to 6 lb (2 to 3 kg)
Veal loin, trimmed:
8 to 10 lb (4 to 5 kg)
Instructions
Meat should be at a refrigerated internal temperature of
38°F to 40°F (3°C to 4°C) when placed in a preheated oven.
Preheat to 325°F (163°C) due to mass of meat.
Season as desired and place directly on wire shelves. Season as desired and place directly on wire shelves.
Suggested pan
None None None
Number of shelves
300
500
750, 1750
1000, 1200
—
1
1
1
2
2
3
3
1
2
2
3
Items per shelf
300
500
750, 1750
1000, 1200
—
1 roast
1-2 roasts
1-2 roasts
2 tenderloins
3 tenderloins
5 tenderloins
5 tenderloins
1 roast
2 roasts
4 roasts
3 roasts
Maximum capacity
300
500
750, 1750
1000, 1200
—
40 lb (18 kg)
up to 80 lb (36 kg)
up to 80 lb (36 kg)
4 tenderloins
6 tenderloins
15 tenderloins
15 tenderloins
1 roast
4 roasts
8 roasts
9 roasts
Vent position One-half open One-half open One-half open
Cook temperature
250°F (121°C)
300: 225°F (107°C)
500, 750, 1000, 1200, 1750: 250°F to 275°F (121°C to 135°C)
300: 225°F (107°C)
500, 750, 1000, 1200, 1750: 250°F (121°C)
Probe temperature
100°F (38°C)
300: 85°F (29°C)
500, 750, 1000, 1200, 1750: 95°F (35°C)
300: 90°F (32°C)
500, 750, 1000, 1200, 1750: 100°F (38°C)
Hold temperature 150°F (66°C) 140°F (60°C) 140°F (60°C)
Cook time
40 to 49 lb (18 to 22 kg) roasts:
10 minutes per pound for the first roast (22 minutes per
kilogram) plus add 15 minutes for a second roast.
50 to 80 lb (23 to 36 kg) roasts: one roast only —
7 minutes per pound (15 minutes per kilogram)
Full load to Rare: 1 hour
NOTE: A pre-sear is recommended
due to rapid cooking time.
10 minutes per pound for the first roast (22 minutes per
kilogram) plus add 10 minutes for each additional roast.
Minimum hold time
40 to 49 lb (18 to 22 kg) roasts: 6 to 8 hrs.
50 to 80 lb (23 to 36 kg) roasts: 8 to 12 hrs.
1 hour 1 hour
Maximum hold time
24 hours 6 hours 10 hours
Overnight cook / hold
Required Not recommended Not recommended
Final internal
temperature
138°F (59°C) Rare 130°F (54°C) Rare 140°F (60°C) Medium rare
Override allowance
—
300: 45°F (25°C)
500, 750, 1000, 1200, 1750: 35°F (14°C)
300: 50°F (28°C)
500, 750, 1000, 1200, 1750: 40°F (22°C)
Additional information
When cooking these large roasts, reinforce the shelf support
by using two wire shelves in one shelf bracket.
— —
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Productinformatie
| Merk | Alto-Shaam |
| Model | 1200-SK |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 5485 MB |
