Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 44)

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)
Season as desired and place in pans.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
P O R K S H O U L D E R
2 Hours 12 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press and release control ON / OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press TIME key.
• Press the up and down arrows to set 15 minutes
per pound for the first roast
(33 minutes per kilogram)
plus, add 30 minutes for each additional roast.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
D O O R V E N T S : O n e - H a l f O p e n
OVERNIGHT COOK & HOLD: Highly Recommended
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
AT E N D O F OV E R R I D E P E R I O D :
1 6 5 ° t o 1 7 0 ° F ( 7 4 ° t o 7 7 ° C )
O V E R R I D E A L L O WA N C E :
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
1 2 none 3 3
2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan
1 pan 2 pans 2 pans 2 pans 2 pans
4 roasts 10 roasts 12 roasts 12 roasts
2 roasts up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
12" x 20" x 2-1/2" 12" x 20" x 2-1/2" 12" x 20" x 2-1/2" 12" x 20" x 2-1/2" 12" x 20" x 2-1/2"
(GN 1/1 x 65mm) (GN 1/1 x 65mm) (GN 1/1 x 65mm) (GN 1/1 x 65mm) (GN 1/1 x 65mm)
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
PRESS PRESS
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY . 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 AT U R E S .
D U E T O VA R I AT 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 O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L O W L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
42.
TO C O O K B Y P RO B E TO C O O K B Y T I M E
T I M E R E Q U I R E D I N
" H O L D "
C Y C L E B E F O R E S E RV I N G .
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E
H i g h ly R e c o m m e n d e d O n e - H a l f O p e n 1 6 5 ° t o 1 7 0 ° F ( 7 4 ° t o 7 7 ° C )
A F T E R OV E R R I D E :