Alto-Shaam MN-29491 - Manual (Page 22)

cooking guidelines - simple control • 20
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - PORK, PROCESSED MEATS
PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS
SIZE OF MEAT Pork Loin, Boneless, Tied:
8 to 10 lb (4 to 5 kg)
Pork Shoulder, Boston Butt, Boneless:
8 to 10 lb (4 to 5 kg)
Spareribs: 1-1/2 down (38 kg or less)
Pork Loin, Back Ribs (
baby back ribs ):
1-1/2 down (38 kg or less)
INSTRUCTIONS Season as desired and place roasts
directly on wire shelves for cooking.
Season as desired and place in pans. Ribs can be cooked from frozen or
thawed. Season as desired. Place
ribs on sheet pans, slightly overlapping
and cover with clear plastic wrap only if
cooking overnight. If desired, barbecue
sauce can be included with initial sea-
soning to allow it to cook into the ribs.
SUGGESTED PAN None Hotel Pan Sheet Pan
NO. OF SHELVES
500
750
1000
2
3
3
2
None
3
3
4
None
ITEMS PER SHELF
500
750
1000
2 roasts
3 roasts
3 roasts
2 roasts per pan / 2 pans
2 roasts per pan / 2 pans
2 roasts per pan / 2 pans
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
500
750
1000
4 roasts up to 40 lb (18 kg)
9 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
4 roasts up to 40 lb (18 kg)
10 roasts up to 100 lb (45 kg)
12 roasts up to 100 lb (45 kg)
3 half-size sheet pans approx. 20 lb (9 kg)
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°F (121°C) 250°F (121°C)
HOLD TEMP 160°F (71°C) 160°F (71°C) 160°F (71°C)
COOK TIME 15 minutes per pound for the first roast
(33 minutes per kilogram) plus add 30
minutes for each additional roast.
20 minutes per pound for the first roast
(33 minutes per kilogram) plus add 30
minutes for each additional roast.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
Full Load
MIN. HOLD TIME 2 hours 2 hours 1-1/2 hours
MAX. HOLD TIME 12 hours 12 hours 12 hours
OVERNIGHT
COOK/HOLD Highly Recommended Highly Recommended Optional
FINAL INTERNAL
TEMPERATURE 155° to 165°F (68° to 74°C) 165° to 170°F (74° to 77°C) 160° to 170°F (71° to 77°C)
Well Done
ADDITIONAL
INFORMATION — — Additional barbecue sauce can be
added after completing the hold cycle.
Heat sauce to 150°F (66°C) and coat
ribs just before serving.
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.