Alto-Shaam MN-29492 - Manual (Page 47)

cooking guidelines - deluxe control • 45
PRODUCT SPECIFICATIONS AND PREPARATION
SMOKED PORK
PRODUCT > HAM RIBS PORK BUTT
ITEM/AMOUNT Pork Fresh Ham:
14 to 17 lb (6 to 8 kg)
Spareribs or Pork Loin, Back Ribs ( baby
back ribs ):
1-1/2 down (38 mm or less)
Pork Butt, 8-10lbs
INSTRUCTIONS Season as desired and place directly on
wire shelves. Ribs can be cooked frozen or thawed.
Season as desired. Place ribs on
sheet pans, slightly overlapping or use
rib rack shelves for more even smoke
penetration. If desired, barbecue sauce
can be included with initial seasoning to
allow it to cook into the ribs. Season as desired.
SUGGESTED PAN None Sheet pan Full-Size Hotel Pan
NO. OF SHELVES
767, 1767
1000, 1200
2
3
2 rib racks or 3 flat wire shelves,
13 slabs per rib rack shelf
3 rib racks or 5 flat wire shelves,
13 slabs per rib rack shelf
2
3
ITEMS PER SHELF
767, 1767
1000, 1200
3 to 4 hams
3 hams
14 to 18 slabs per flat wire shelf
14 to 18 slabs per flat wire shelf 2
2
MAX. CAPACITY
767, 1767
1000, 1200
6 to 8 hams - up to 100 lb (45 kg)
9 hams - up to 100 lbs (45) kg
60 lb (27 kg)
60 lb (27 kg) 8 full-size pans
4 full-size pans
WOOD CHIP
CONTAINER Full Full Full
VENT POSITION Closed Closed Closed
COOK TEMP 250° to 275°F (121° to 135°C) 250°F (121°C) 250°F (121°C)
PROBE TEMP 148°F (64°C) Not Recommended 160° to 170°F (71° to 77°C)
HOLD TEMP 160°F (71°C) 160°F (71°C) 160°F (71°C)
COOK TIME 12 minutes per pound for the first ham
(26 minutes per kilogram) plus add 30
minutes for each additional ham.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
20 minutes per pound for the first roast
(33 minutes per kilogram) plus add 15
minutes for each additional roast.
SMOKE TIME 3 TO 4 SMOKING CYCLES
1 hour for each smoking cycle
fill wood chip container
for each cycle
1 hour for medium smoked flavor 1 hour for medium smoked flavor
MIN. HOLD TIME 2 hours 1-1/2 hours 2
MAX. HOLD TIME 10 hours 12 HOURS: At the end of the hold
cycle, heated barbecue sauce can
be added to the ribs immediately
before serving. 12
OVERNIGHT
COOK/HOLD Optional Optional Highly Recommended
FINAL INTERNAL
TEMPERATURE 100°F (71°) 160° to 170°F (71° to 77°C)
Well Done
160°F (71°C)
OVERRIDE
ALLOWANCE 12°F (7°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 timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.