Beef, lamb, veal – Alto-Shaam MN-29492 User Manual
Page 27
cooking
guidelines
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deluxe
control
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PRODUCT SPECIFICATIONS AND PREPARATION
BEEF, LAMB, VEAL
PRODUCT >
BEEF STRIPLOIN
PRIME RIB
PRIME RIB SPECIAL
SIZE OF MEAT
Short-Cut, Boneless: 8-12 lb (4 to 5 kg)
Beef Rib, Roast Ready, with Fat Cap,
#109: 20 lb (9 kg) Average Weight
Beef Rib, Roast Ready Special, Tied:
14 to 18 lb (6 to 8 kg) Average Weight
INSTRUCTIONS
Season as desired. Place roasts
directly on the wire shelves with fat side
down. Place larger roasts toward the
top of the oven compartment.
Season as desired. Place roasts
directly on wire shelves with the larger
roasts toward the top of the oven
compartment.
Season as desired. Place roasts
directly on wire shelves with the larger
roasts toward the top of the oven
compartment.
SUGGESTED PAN
None
None
None
NO. OF SHELVES
AS-250
500
750
1000
1200
2
2
2
3
3
1
2
2
3
3
1
2
2
3
3
ITEMS PER SHELF
AS-250
500
750
1000
1200
1 roast
2 roasts
4 roasts
3 roasts
3 roasts
1 roast
1 roast
3 roasts
2 roasts
2 roasts
1 roast
1 roast
3 roasts
2 roasts
2 roasts
MAX. CAPACITY
AS-250
500
750
1000
1200
2 roasts up to 24 lb (11 kg)
4 roasts up to 40 lb (18 kg)
8 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
1 roast 20 lb (9 kg)
2 roasts - 40 lb (18 kg)
6 roasts - 120 lb (54 kg)
6 roasts - 120 lb (54 kg)
6 roasts - 120 lb (54 kg)
1 roast 18 lb (8 kg)
2 roasts 36 lb (16 kg)
6 roasts 100 lb (45 kg)
6 roasts 100 lb (45 kg)
6 roasts 100 lb (45 kg)
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
100°F (38°C)
100°F (38°C)
100°F (38°C)
HOLD TEMP
140°F (60°C)
140°F (60°C)
140°F (60°C)
COOK TIME
8 to 10 lb roasts (4 to 4,5 kg):
8 minutes per pound for the first roast
(18 minutes per kilogram) plus add 8
minutes for each additional roast.
12 lb roasts (5 kg): 10 minutes per
pound for the first roast (22 minutes per
kilogram) plus add 8 minutes for each
additional roast.
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 30
minutes for each additional roast.
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15
minutes for each additional roast.
MIN. HOLD TIME
4 hours
4 to 6 hours
4 or more hours
MAX. HOLD TIME
12 hours
24 hours
24 hours
OVERNIGHT
COOK/HOLD
Optional
Highly Recommended
An overnight cook and hold
can be done with this cut.
FINAL INTERNAL
TEMPERATURE
130°F (54°C) Rare
130°F (54°C) Rare
130°F (54°C) RARE
OVERRIDE
ALLOWANCE
30°F to 40°F (17°C to 22°C)
depending on size
30°F (17°C)
30°F (17°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.