Alto-Shaam MN-29491 - Manual (Page 21)

cooking guidelines - simple control • 19
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - PORK, PROCESSED MEATS
PRODUCT > PORK LEG, FRESH HAM -
cured and smoked
PORK CHOPS
SIZE OF MEAT Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg) Ham, Boneless, Skinless, Cured and
Smoked: 10 to 14 lb (4,5 to 6 kg)
Pork Loin Chops: 3 to 8 oz (85 to 227
grams) approximate weight range.
Pork Loin Rib Chops with Pocket
( stuffed ): 5 to 8 oz (142 to 227
grams) approximate weight range.
Thickness: 1" to 1-1/2" (25 to 38 mm)
INSTRUCTIONS Season as desired and place directly on
wire shelves.
Place ham directly on wire shelves
for cooking.
Season as desired. Place chops
side-by-side on sheet pans.
SUGGESTED PAN None None Sheet Pan
NO. OF SHELVES
500
750
1000
2
2
3
2
2
3
4
4
None
ITEMS PER SHELF
500
750
1000
2 pork legs
2-4 pork legs
2-3 pork legs
2 hams
4 hams
3 hams
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
500
750
1000
4 pork legs up to 40 lb (18 kg)
4 to 8 pork legs up to 100 lb (45 kg)
6 to 9 pork legs up to 100 lb (45 kg)
4 hams up to 40 lb (18 kg)
8 hams up to 100 lb (45 kg)
9 hams up to 100 lb (45 kg)
4 half-size sheet pans
4 full-size sheet pans
5 full-size sheet pans
VENT POSITION One-half open One-half open One-half open
COOK TEMP 250° to 275°F (121° to 135°C) 250° to 275°F (121° to 135°C) 250°F (121°C)
HOLD TEMP 160°F (71°C) 160°F (71°C) 160°F (71°C)
COOK TIME 12 minutes per pound for the first pork
leg (26 minutes per kilogram) plus add
30 minutes for each additional pork leg
12 minutes per pound for the first ham
(26 minutes per kilogram) plus add 30
minutes for each additional ham.
3-1/2 hours
Full Load
MIN. HOLD TIME 2 hours 1 to 2 hours 1-1/2 hours
MAX. HOLD TIME 10 hours 10 hours 6 to 8 hours
OVERNIGHT
COOK/HOLD Optional Optional Not Recommended
FINAL INTERNAL
TEMPERATURE 160°F (71°C) 160°F (71°C) 160° to 170°F (71° to 77°C)
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 timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.