Alto-Shaam MN-29491 - Manual (Page 19)

cooking guidelines - simple control • 17
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - BEEF, LAMB, VEAL
ITEM > TENDERLOIN VEAL LOIN RECIPE
SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle
Off, Skinned: 4 to 6 lb (2 to 3 kg)
Veal Loin, Trimmed:
8 to 10 lb (4 to 5 kg)
INSTRUCTIONS Season as desired. Place tenderloins
directly on wire shelves.
Season as desired and place directly on
wire shelves.
SUGGESTED PAN none none
NO. OF SHELVES
500
750
1000
2
3
3
2
2
3
ITEMS PER SHELF
500
750
1000
3 tenderloins
5 tenderloins
5 tenderloins
2 roasts
4 roasts
3 roasts
MAX. CAPACITY
500
750
1000
6 tenderloins
15 tenderloins
15 tenderloins
4 roasts
8 roasts
9 roasts
VENT POSITION One-half open One-half open
COOK TEMP. 250° to 275°F (121° to 135°C) 250°F (121°C)
HOLD TEMP. 140°F (60°C) 140°F (60°C)
COOK TIME FULL LOAD TO RARE: 1 hour 12 minutes per pound for the first roast
(26 minutes per kilogram) plus add 20
minutes for each additional roast.
MIN. HOLD TIME 1 hour 1 hour
MAX. HOLD TIME 6 hours 10 hours
OVERNIGHT
COOK/HOLD Not Recommended Not Recommended
FINAL INTERNAL
TEMPERATURE 130°F (54°C) RARE 140°F (60°C) MEDIUM RARE
ADDITIONAL
INFORMATION — —
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.