Alto-Shaam MN-29492 - Manual (Page 46)

cooking guidelines - deluxe control • 44
PRODUCT SPECIFICATIONS AND PREPARATION
SMOKED BEEF
PRODUCT > BEEF BRISKET, SMOKED PASTRAMI BEEF TONGUE, SMOKED
ITEM/AMOUNT Beef Brisket, Fresh:
9 to 13 lb (4 to 6 kg)
Corned Beef:
As needed
Beef Tongue:
3-1/4 lb (1,5 kg) average
INSTRUCTIONS Season brisket as desired. Place
brisket directly on wire shelves fat side
down. Briskets can also be wrapped in
clear plastic wrap for the cooking,
smoking, and holding function
(
optional ).
Season as desired. Place directly on
wire shelves. Leave skin on tongue for cooking.
Season as desired and place side-by-
side in pans. Following the cooking
cycle, tongues must remain in the
HOLD cycle for four (4) hours. Remove
product from pans, skin tongues and
return them to the smoker, directly on
the wire shelves.
SUGGESTED PAN None None Full-size Hotel Pan w/ 18" x 26" wire rack
NO. OF SHELVES
767, 1767
1000, 1200
3
3 3
3 Cooking: None - Smoking: 2
Cooking: None - Smoking: 2
ITEMS PER SHELF
767, 1767
1000, 1200
3 to 4 roasts
2 to 3 roasts 3 to 4 roasts
2 to 3 roasts 5 tongues per pan
10 tongues per pan
MAX. CAPACITY
767, 1767
1000, 1200
12 roasts - up to 100 lb (45 kg)
6-9 roasts - up to 100 lb (45 kg)
8 roasts
9 roasts 20 beef tongues - 65 lb (30 kg)
30 beef tongues - 98 lb (44 kg)
WOOD CHIP
CONTAINER Full Full Full
VENT POSITION Closed Closed Closed
COOK TEMP 250°F (121°C) 250°F (121°C) 250°F (121°C)
PROBE TEMP 160°F (71°C) 160°F (71°C) 180°F (82°C)
HOLD TEMP 160°F (71°C) 160°F (71°C) 150°F (66°C)
COOK TIME 20 minutes per pound for the first roast
(44 minutes per kilogram) plus add 30
minutes for each additional roast
20 minutes per pound for the first roast
(44 minutes per kilogram) plus add 30
minutes for each additional roast
4-1/2 hours for the first pan plus add
30 minutes for each additional pan.
SMOKE TIME Due to the density of the meat, set
smoke timer for one hour to achieve a
medium smoke flavor.
Due to the density of the meat, set
smoke timer for one hour to achieve a
medium smoke flavor.
After cooking and minimum holding
time, leave oven set at a holding
temperature of 150°F (66°C).
set smoking timer : 30 minutes for one
pan, 60 minutes for four pans
MIN. HOLD TIME 6 hours 6 hours 4 hours
MAX. HOLD TIME 24 hours 24 hours 8 hours
OVERNIGHT
COOK/HOLD Highly Recommended Recommended Optional
FINAL INTERNAL
TEMPERATURE 165°F (73°C) 160°F (71°C) Before activating the Smoking Timer:
188°F (87°C)
OVERRIDE
ALLOWANCE 6°F (3,3°C) 20°F (11°C) 12°F (7°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 timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.