Beef, lamb, veal – Alto-Shaam MN-29492 User Manual
Page 26
cooking
guidelines
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deluxe
control
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24
PRODUCT SPECIFICATIONS AND PREPARATION
BEEF, LAMB, VEAL
PRODUCT >
BEEF BRISKET
BEEF SHORT RIBS
BEEF SHORT RIBS,
BRAISED
SIZE OF MEAT
Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg)
Short Ribs, 10 to 12 oz. pieces
Short Ribs, 10 to 12 oz. 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.
Add ribs to hot liquid for braising.
SUGGESTED PAN
None
Sheet Pan
Full-Size Hotel Pan
NO. OF SHELVES
AS-250
500
750
1000
1200
1
3
2
3
3
3
3
3
None
None
2
3
3
5
5
ITEMS PER SHELF
AS-250
500
750
1000
1200
1 roast
1 roast
3-4 roasts
2-3 roasts
2-3 roasts
1 full-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size pan
1 full-size pan
2 full-size pan
1 full-size pan
1 full-size pan
MAX. CAPACITY
AS-250
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)
6-9 roasts up to 100 lbs (45 kg)
3 full-size sheet pans
3 half-size sheet pans
3 full-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
2 full-size pans
4 full-size pans
8 full-size pans
4 full-size pans
4 full-size pans
VENT POSITION
One-half open
One-half open
One-half open
COOK TEMP
250°F (121°C)
250°F (121°C)
250°F (121°C)
PROBE TEMP
170°F (77°C)
170°F (77°C)
HOLD TEMP
160°F (71°C)
160°F (71°C)
160°F (71°C)
COOK TIME
20 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.
3 hours for the first pan plus 30 minutes
for each additional pan.
MIN. HOLD TIME
6 hours
6 hours
6 hours
MAX. HOLD TIME
24 hours
18 hours
12 hours
OVERNIGHT
COOK/HOLD
Highly recommended
Required
Highly recommended
FINAL INTERNAL
TEMPERATURE
165°F (73°C)
170° to 190°F (77° to 88°C)
170° to 190°F (77° to 88°C)
OVERRIDE
ALLOWANCE
45°F to 50°F (25°C to 28°C)
—
15°F (8°C)
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 time may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.