Alto-Shaam MN-29492 - Manual (Page 29)

cooking guidelines - deluxe control • 27
PRODUCT SPECIFICATIONS AND PREPARATION
BEEF, LAMB, VEAL
PRODUCT >
BEEF ROUND
(CAFETERIA OR STEAMSHIP)
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: 40-50 lb (18-23 kg)
50-80 lb (23-36 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° to 40°F (3 to 4°C)
when placed in a preheated oven. Season as desired and place
directly on wire shelves.
Season as desired and place
directly on wire shelves.
SUGGESTED PAN None None None
NO. OF SHELVES
AS-250
500
750
1000 or 1200
—
1
1
1
2
2
3
3 1
2
2
3
ITEMS PER SHELF
AS-250
500
750
1000 or 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
MAX. CAPACITY
AS-250
500
750
1000 or 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 TEMP 250°F (121°C) 250° to 275°F (121° to 135°C) 250°F (121°C)
PROBE TEMP 100°F (38°C) 95°F (35°C) 100°F (38°C)
HOLD TEMP 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 12 minutes per pound for the first roast
(26 minutes per kilogram) plus add 20
minutes for each additional roast.
MIN. HOLD TIME 40-49 lb (18-22 kg) roasts: 6 to 8 hrs.
50-80 lb (23-36 kg) roasts: 8 to 12 hrs.
1 hour 1 hour
MAX. 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 — 40°F (22°C) 40°F (22°C)
ADDITIONAL
INFORMATION When cooking these large roasts,
reinforce the shelf support by using two
wire shelves in one shelf bracket. — —
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.