Alto-Shaam MN-29491 - Manual (Page 38)

cooking guidelines - simple control • 36
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED BEEF
PRODUCT > BEEF BRISKET, SMOKED BEEF TONGUE, SMOKED
ITEM/AMOUNT Beef Brisket, Fresh:
9 to 13 lb (4 to 6 kg)
Beef Tongue:
3-1/4 lb (1,5 kg) average
INSTRUCTIONS Season brisket as desired. Place brisket directly on wire
shelves fat side down. Briskets can also be wrapped in
clear plastic wrap for the cooking, smoking, and holding
function ( optional ).
Leave skin on tongue for cooking. Season as desired and
place side-by-side in pans. Following the cooking cycle,
tongues must remain in the HOLD cycle for four (4) hours.
Remove product from pans, skin tongues and return them to
the smoker, directly on the wire shelves.
SUGGESTED PAN None Full-size Hotel Pan with 18" x 26" wire rack
NO. OF SHELVES
767, 1767
1000
3 per compartment
3 per compartment
Cooking: None - Smoking: 2 per compartment
Cooking: None - Smoking: 2 per compartment
ITEMS PER SHELF
767, 1767
1000
3 to 4 roasts
2 to 3 roasts
5 tongues per pan
10 tongues per pan
MAX. CAPACITY
767, 1767
1000
12 roasts - up to 100 lb (45 kg) per compartment
6-9 roasts - up to 100 lb (45 kg) per compartment
20 beef tongues - 65 lb (30 kg) per compartment
30 beef tongues - 98 lb (44 kg) per compartment
WOOD CHIP
CONTAINER Full Full
VENT POSITION Closed Closed
COOK TEMP 250°F (121°C) 250°F (121°C)
HOLD TEMP 160°F (71°C) 150°F (66°C)
COOK TIME 20 minutes per pound for the first roast (44 minutes per
kilogram) plus add 30 minutes for each additional roast
4-1/2 hours for the first pan plus add
30 minutes for each additional pan.
SMOKE TIME Due to the density of the meat, set smoke timer for one hour
to achieve a medium smoke flavor.
After cooking and minimum holding time, leave oven set at a
holding temperature of 150°F (66°C).
set smoking timer : 30 minutes for one pan, 60 minutes for
four pans
MIN. HOLD TIME 6 hours 4 hours
MAX. HOLD TIME 24 hours 8 hours
OVERNIGHT
COOK/HOLD Highly Recommended Optional
FINAL INTERNAL
TEMPERATURE 165°F (73°C) Before activating the Smoking Timer: 188°F (87°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.
1. Push ON/OFF power switch to ON.
2. Rotate HOLD KNOB to desired temperature.
3. Rotate COOK KNOB to desired temperature.
4. Press UP/DOWN ARROW keys to set t imer.
5. Preheat oven for 30 mintues.
6. Load oven with food.
7. Load wood chip container.
8. Rotate SMOKE TIMER KNOB past the required
length of time, then back to the correct setting.
I
o
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On/Off
Switch
Cook/
Hold
Time
Key
Down
Arrow
Up
Arrow
Cook
Indicator
Light
Cook Knob
Hold
Indicator
Light
Temperature
Indicator
Light
Heat
Indicator
Light
I
o
I
o
I
o
I
o
Hold Knob Smoke Timer
Knob
I
o
I
o
I
o
I
o
Smoke Icon
(Indicator Light
located to the right)