Alto-Shaam Combitherm 1008 - Manual (Page 96)

M E AT A N D P O U LT R Y
93.
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
PA N
S I Z E S
➤
N O T E S
➤
Full Speed
Pork loin: 6 to 8 lb (2,7 to 3,6 kg) each
— Center Cut
— Boneless
— Boned and Tied
Combination
275° to 300°F (135° to 149°C)
Stainless steel or aluminum sheet pans
Wire pan grids
Seasoning
Each roast should be relatively
uniform in size to assure even
heating from item to item.
S e a s o n r o a s t s a s d e s i r e d a n d
p l a c e i n p a n s .
Load pans in preheated oven.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
GN 1/1: 530mm x 325mm x 20mm
GN 2/1: 650mm x 530mm x 20mm
A more tender product with higher
moisture content and less shrinkage will
be achieved if this product is cooked
overnight in an Alto-Shaam low
temperature cook and hold oven.
P O R K
— L o i n R o a s t
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t C O R E T E M P
3 half-size sheet pans
(3 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
5 half-size sheet pans
(5 GN 1/1)
5 full-size sheet pans
(5 GN 2/1)
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
TIMER
C O R E
T E M P
S E L E C T C O O K I N G T I M E
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y .
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
O R
F O R D E L T A - T C O O K I N G U S E T H E
P R O B E T E M P E R A T U R E C H A R T O N
T H E D E L T A - T P R O C E D U R E P A G E .
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
COMBINATION
MODE
CENTER 155°F (68°C)
ROLLED 160°F (71°C)
5° to 10°F
(3° to 5°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
20 minutes per lb
(44 minutes per kg)
CENTER CUT
BONED & TIED
TO BE CALCULATED
ON A SINGLE ROAST
165° to 170°F
(74° to 77°C)
170°F (77°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
P R E S S
S TA RT
P R E S S
S TA RT