Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 User Manual

Page 28

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Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg)

Season as desired and place directly on wire shelves.

SECTION 4 •

VEAL

26.

V E A L L O I N

5 0 0

S E R I E S

7 5 0

S E R I E S

1 0 0 0

S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

140°F (60°C) MEDIUM RARE

1 hour

10 hours

140°F

(60°C)

250°F

(121°C)

2

2

3

2 roasts

4 roasts

3 roasts

4 roasts

8 roasts

9 roasts

none

none

none

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.

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

S E T H O L D T H E R M O S TAT

S E T C O O K T H E R M O S TAT

S E T C O O K I N G T I M E R

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

A D D I T I O N A L I N F O R M AT I O N • N O T E S

F I N A L 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

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN

“HOLD”

CYCLE BEFORE SERVING

.

CAPACITIES ARE BASED ON U

.

S

.

PAN SIZES

.

GASTRONORM PANS

MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED

.

P R E H E AT T H E O V E N

D O O R V E N T S :

O N E - H A L F O P E N

Not Recommended

12 minutes per pound for the first roast (26 minutes per kilogram)

plus

add 20 minutes for each additional roast.

C O O K I N G G U I D E L I N E S

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