Alto-Shaam MN-29492 - Manual (Page 37)

cooking guidelines - deluxe control • 35
PRODUCT SPECIFICATIONS AND PREPARATION
POULTRY
PRODUCT > TURKEY BREAST TURKEY ROLL RECIPE
SIZE OF MEAT 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8-12 lb (4-5 kg)
INSTRUCTIONS Turkey breast should be at a refrigerated
temperature of 38° to 40°F (3° to 4°C)
when placed in a preheated oven.
Season as desired. Brush with oil,
butter or margarine (
optional ), and
sprinkle with paprika. Place breasts
directly on wire shelves.
Place fully frozen turkey rolls directly on
wire shelves to reheat.
SUGGESTED PAN None None
NO. OF SHELVES
AS-250
500
750
1000 or 1200
2
2
2
3 1
2
2
3
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
1 turkey breasts
2 turkey breasts
4 turkey breasts
3 turkey breasts 1 turkey rolls
2 turkey rolls
4 turkey rolls
3 turkey rolls
MAX. CAPACITY
AS-250
500
750
1000 or 1200
2 turkey breasts
4 turkey breasts
8 turkey breasts
9 turkey breasts 1 turkey rolls
4 turkey rolls
8 turkey rolls
9 turkey rolls
VENT POSITION Open Full Open Full
COOK TEMP 250° to 275°F (121° to 135°C) 250°F (121°C)
PROBE TEMP 140°F (60°C) 140°F (60°C)
HOLD TEMP 160°F (71°C) 160°F (71°C)
COOK TIME 3-1/2 to 4-1/2 hours
Full Load
3 to 4 hours
Full Load
MIN. HOLD TIME 1 hour 1 hour
MAX. HOLD TIME 10 hours 6 to 8 hours
OVERNIGHT
COOK/HOLD Optional* Not Recommended
FINAL INTERNAL
TEMPERATURE 180°F (82°C) 165°F (74°C)
OVERRIDE
ALLOWANCE 8°F (4°C) 10°F (6°C)
ADDITIONAL
INFORMATION *When cooking and holding
overnight, set the cook thermostat
at 250°F (121°C) —
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.