Alto-Shaam MN-29491 - Manual (Page 17)

cooking guidelines - simple control • 15
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - BEEF, LAMB, VEAL
PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL
SIZE OF MEAT 9 to 12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap,
#109: 20 lb (9 kg) Average Weight
Beef Rib, Roast Ready Special, Tied:
14 to 18 lb (6 to 8 kg) Average Weight
INSTRUCTIONS Leave the corned beef in the original
plastic bag and place the corned beef
bag directly on the wire shelf.
Season as desired. Place roasts
directly on wire shelves with the larger
roasts toward the top of the oven
compartment.
Season as desired. Place roasts
directly on wire shelves with the larger
roasts toward the top of the oven
compartment.
SUGGESTED PAN None None None
NO. OF SHELVES
500
750
1000
2
2
3
2
2
3
2
2
3
ITEMS PER SHELF
500
750
1000
2 roasts
3 to 4 roasts
2 to 3 roasts
1 roast
3 roasts
2 roasts
1 roast
3 roasts
2 roasts
MAX. CAPACITY
500
750
1000
4 roasts up to 40 lb (18 kg)
6 to 8 roasts up to 100 lb (45 kg)
6 to 9 roasts up to 100 lb (45 kg)
2 roasts - 40 lb (18 kg)
6 roasts - 120 lb (54 kg)
6 roasts - 120 lb (54 kg)
2 roasts 36 lb (16 kg)
6 roasts 100 lb (45 kg)
6 roasts 100 lb (45 kg)
VENT POSITION One-half open One-half open One-half open
COOK TEMP 250°F (121°C) 250°F (121°C) 250°F (121°C)
HOLD TEMP 160°F (71°C) 140°F (60°C) 140°F (60°C)
COOK TIME 20 minutes per pound for the first
corned beef (44 minutes per kilogram)
plus add 30 minutes for each additional
corned beef.
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 30
minutes for each additional roast.
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15
minutes for each additional roast.
MIN. HOLD TIME 6 or more hours 4 to 6 hours 4 or more hours
MAX. HOLD TIME 24 hours 24 hours 24 hours
OVERNIGHT
COOK/HOLD Required Highly Recommended An overnight cook and hold can be done
with this cut.
FINAL INTERNAL
TEMPERATURE 175°F (79°C) 130°F (54°C) Rare 130°F (54°C) RARE
ADDITIONAL
INFORMATION If desired corn beef can be removed
from the bag and wrapped in clear
plastic wrap for cooking.
— —
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 time may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.