Alto-Shaam MN-29492 - Manual (Page 33)

cooking guidelines - deluxe control • 31
PRODUCT SPECIFICATIONS AND PREPARATION
PORK, PROCESSED MEATS
PRODUCT > PIG, WHOLE PROCESSED MEATS RECIPE
SIZE OF MEAT 33 lb. whole pig Sausage, Fresh: Any of a variety of
processed meat product including brat-
wurst, Polish sausage, breakfast links,
smoked sausage, hot dogs, etc.
INSTRUCTIONS Bend hind legs under the pig so that
it sits on the shelf. Brush with caramel
color and season. Place sausage side-by-side on sheet
pans. Add a sufficient amount of hot
water so that it just covers the bottom
of each pan. Cover each pan with clear
plastic wrap.
SUGGESTED PAN None Sheet Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
—
—
1
2
3
4
5
None
ITEMS PER SHELF
AS-250
500
750
1000 or 1200
—
—
1
1
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
AS-250
500
750
1000 or 1200
—
—
1
1
3 half-size sheet pans
4 half-size sheet pans
5 full-size sheet pans
8 full-size sheet pans
VENT POSITION Open Full Open Full
COOK TEMP 250°F (121°C) 250°F (121°C)
PROBE TEMP 175°F (80°C) Not Recommended
HOLD TEMP 160°F (71°C) 160°F (71°C)
COOK TIME 5 hours 1-1/2 to 2 hours
Full Load
MIN. HOLD TIME none none
MAX. HOLD TIME 12 hours 6 hours
OVERNIGHT
COOK/HOLD Required Not Recommended
FINAL INTERNAL
TEMPERATURE 167°F (75°C) 170°F (77°C)
OVERRIDE
ALLOWANCE — —
ADDITIONAL
INFORMATION Reheating time:
250°F (121°C) 5 hours For precooked sausage, follow the same
time and temperature settings as fresh
sausage. Cooking time for a precooked
sausage will vary, particularly for less
than full loads. When heating a full load
of precooked sausage, check the internal
product temperature after approximately
one (1) hour of cooking time.
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 timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.