Alto-Shaam MN-29492 - Manual (Page 48)

cooking guidelines - deluxe control • 46
PRODUCT SPECIFICATIONS AND PREPARATION
SMOKED PORK AND POULTRY
PRODUCT > PORK BELLY DUCK, SMOKED TURKEY, SMOKED
ITEM/AMOUNT Pork Belly: As needed Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg)
INSTRUCTIONS Season or cure as desired. Season as desired. Rub with oil
and paprika. Place ducks directly on
wire shelves. Turkey must be fully thawed. Season
as desired. Rub with oil, butter, or
margarine (optional). Place turkeys
directly on wire shelves.
SUGGESTED PAN Full-Size Hotel Pan None None
NO. OF SHELVES
767, 1767
1000, 1200
6
3 2 per compartment
3 per compartment 1 per compartment
2 per compartment
ITEMS PER SHELF
767, 1767
1000, 1200
1
1 6 ducks per shelf
4 ducks per shelf 2 turkeys
2 turkeys
MAX. CAPACITY
767, 1767
1000, 1200
6 pork bellies
3 pork bellies 12 ducks - 60 lb (27 kg)
12 ducks - 60 lb (27 kg) 2 turkeys
4 turkeys
WOOD CHIP
CONTAINER Full Full Full
VENT POSITION Closed Closed Closed
COOK TEMP 250°F (121°C) 300°F (149°C) 275°F (135°F)
PROBE TEMP 165° to 170°F (74° to 77°C) 165° to 170°F (74° to 77°C) 165° to 170°F (74° to 77°C).
HOLD TEMP 160°F (71°C) 160°F (71°C) 160°F (71°C)
COOK TIME 15 minutes per pound for the first pork
belly (33 minutes per kg.) plus add 10
minutes for each additional pork belly.
Probe to 135°F (57°C) 3-1/2 to 4 hours
Probe to 155°F (68°C)
10 minutes per pound for the first turkey
(22 minutes per kilogram) plus add 30
minutes for the second turkey.
Probe to 155°F (68°C)
SMOKE TIME 1 hour for medium smoked flavor 1 hour 1 hour
MIN. HOLD TIME — 1 hour 1 to 2 hours
MAX. HOLD TIME — 8 hours 10 hours
OVERNIGHT
COOK/HOLD Optional Not Recommended Highly Recommended. When cooking
and holding overnight, set the cook
thermostat to 250°F (121°C).
FINAL INTERNAL
TEMPERATURE 155°F (68°C) 185° to 190°F (85°to 88°C) 185°F (85°C)
OVERRIDE
ALLOWANCE 25°F (14°C) 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.