Alto-Shaam 1000-TH SERIES - Manual (Page 18)

Short Ribs: 10 to 12 oz. pieces
Season as desired. Place ribs side-by-side in pans.
For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional
product moisture.
SECTION 4 • BEEF
16.
B E E F S H O RT R I B S
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
170° to 190°F (77° to 88°C)
6 hours
18 hours
160°F
(71°C)
250°F
(121°C)
3 3 none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans
18" x 13" x 1"
(GN 1 / 1 : 530 x 325 x 20mm)
( NO SHELVES REQUIRED )
18" x 26" x 1"
(GN 2 /
1
: 530 x 650 x 20mm)
(
NO SHELVES REQUIRED
)
18" x 26" x 1"
(GN 1 / 1 : 530 x 325 x 20mm)
( ON WIRE SHELVES )
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
MUST do an overnight cook and hold.
3 hours for the first pan
plus
add 30 minutes for each additional pan.
C O O K I N G G U I D E L I N E S