Alto-Shaam MN-29491 - Manual (Page 26)

cooking guidelines - simple control • 24
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - POULTRY AND FISH
PRODUCT > TURKEY TURKEY BREAST TURKEY ROLL
SIZE OF MEAT Turkey, Whole: 25 lb (11 kg) 10 to 15 lb (5 to 7 kg) Precooked, Frozen:
8 to 12 lb (4 to 5 kg)
INSTRUCTIONS Turkey must be fully thawed. Season
as desired. Rub with oil, butter or
margarine ( optional ), and sprinkle with
paprika. Place directly on wire shelves.
Turkey breast should be at a refrigerated
temperature of 38° to 40°F (3° to 4°C)
when placed in a preheated oven.
Season as desired. Brush with oil,
butter or margarine ( optional ), and
sprinkle with paprika. Place breasts
directly on wire shelves.
Place fully frozen turkey rolls directly on
wire shelves to reheat.
SUGGESTED PAN None None None
NO. OF SHELVES
500
750
1000
1
1
2
2
2
3
2
2
3
ITEMS PER SHELF
500
750
1000
1 turkey
2 turkeys
2 turkeys
2 turkey breasts
4 turkey breasts
3 turkey breasts
2 turkey rolls
4 turkey rolls
3 turkey rolls
MAX. CAPACITY
500
750
1000
1 turkey
2 turkeys
4 turkeys
4 turkey breasts
8 turkey breasts
9 turkey breasts
4 turkey rolls
8 turkey rolls
9 turkey rolls
VENT POSITION Open Full Open Full Open Full
COOK TEMP 250°F (121°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 10 minutes per pound for the first turkey
(22 minutes per kilogram) plus add 30
minutes for each additional turkey.
3-1/2 to 4-1/2 hours
Full Load
3 to 4 hours
Full Load
MIN. HOLD TIME 1 to 2 hours 1 hour 1 hour
MAX. HOLD TIME 10 hours 10 hours 6 to 8 hours
OVERNIGHT
COOK/HOLD Highly Recommended Optional* Not Recommended
FINAL INTERNAL
TEMPERATURE 185°F (85°C) 180°F (82°C) 165°F (74°C)
ADDITIONAL
INFORMATION — *When cooking and holding
overnight, set the cook thermostat
at 250°F (121°C)
—
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.