Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 - Manual (Page 29)

Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
SECTION 4 • LAMB
27.
L A M B , L E G
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
2 hours
10 hours
250°F
(121°C)
2 2 3
2 roasts 6 roasts 4 roasts
4 roasts
up to 40 lb (18 kg)
12 roasts
up to 100 lb (45 kg)
12 roasts
up to 100 lb (45 kg)
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 .
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
Optional
10 minutes per pound for the first roast (22 minutes per kilogram)
plus
add 15 minutes for each additional roast.
C O O K I N G G U I D E L I N E S
RARE
: 130°F (54°C)
MEDIUM RARE
: 135°F (57°C)
MEDIUM
: 145°F (63°C)
MEDIUM WELL
: 150°F (66°C)
WELL
: 160°F (71°C)
RARE : 140°F (60°C)
MEDIUM RARE : 140°F (60°C)
MEDIUM : 150°F (66°C)
MEDIUM WELL : 160°F (71°C)
WELL : 160°F (71°C)