Alto-Shaam MN-29492 - Manual (Page 30)

cooking guidelines - deluxe control • 28
PRODUCT SPECIFICATIONS AND PREPARATION
BEEF, LAMB, VEAL
ITEM > LAMB, LEG LAMB RACKS (FRENCHED) LAMB SHANKS
SIZE OF MEAT Lamb Leg, Boneless, Tied:
8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single,
Frenched: 7-bone Lamb Shanks
INSTRUCTIONS Season as desired and place directly on
wire shelves. Season as desired. Place racks on
sheet pans with icing racks inserted
in pans. Add shanks to hot braising liquid.
SUGGESTED PAN None Sheet pan Full-Size Hotel Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
1
2
2
3 2
4
4
none
none
none
none
3
ITEMS PER SHELF
AS-250
500
750
1000 or 1200
1 roast
2 roasts
6 roasts
4 roasts
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1
1
2
1
MAX. CAPACITY
AS-250
500
750
1000 or 1200
1 roast
4 roasts up to 40 lb (18 kg)
12 roasts up to 100 lb (45 kg)
12 roasts up to 100 lb (45 kg)
2 half-size sheet pans
4 half-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
1 full-size pans
4 full-size pans
8 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 105°F (41°C) 90°F (32°C) 160°F (71°C)
HOLD TEMP rare : 140°F (60°C)
medium rare : 140°F (60°C)
medium : 150°F (66°C)
medium well : 160°F (71°C)
well : 160°F (71°C)
160°F (71°C) 160°F (71°C)
COOK TIME 10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15
minutes for each additional roast. 1-1/2 hours
Full Load
3 hours + 30 minutes per pan
MIN. HOLD TIME 2 hours 1 Hour 4 Hours
MAX. HOLD TIME 10 hours 4 Hours 12 Hours
OVERNIGHT
COOK/HOLD Optional Not Recommended Yes
FINAL INTERNAL
TEMPERATURE rare : 130°F (54°C)
medium rare : 135°F (57°C)
medium : 145°F (63°C)
medium well : 150°F (66°C)
well : 160°F (71°C)
135° to 140°F (57° to 60°C) 160°F (71°C)
OVERRIDE
ALLOWANCE 25°F (14°C) 45-50°F (25-18°C) 20°F (11°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.