Press, 1200 models, H o l d – Alto-Shaam MN-28656 User Manual
Page 31
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29.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
P R I M E R I B S P E C I A L
4 Hours
24 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press and release control
ON
/
OFF
key.
• Press and release control
ON
/
OFF
key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 10 minutes per pound for the first roast
(22 minutes per kilogram)
plus add 15 minutes for each additional roast.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 100°F (38°C).
• Insert the product probe.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
M I N I M U M H O L D I N G T I M E R E Q U I R E D
M A X I M U M H O L D I N G T I M E
D O O R V E N T S :
O n e - H a l f O p e n
OVERNIGHT COOK & HOLD:
An overnight cook & hold
can be done with this cut.
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
AT E N D O F OV E R R I D E P E R I O D :
R A R E
: 1 3 0 ° F ( 5 4 ° C )
O V E R R I D E A L L O WA N C E :
3 0 ° F ( 1 7 ° C )
1
2
2
3
3
1 Roast
1 Roast
3 Roasts
2 Roasts
2 Roasts
1 Roast
2 Roasts
6 Roasts
6 Roasts
6 Roasts
18 lb (8 kg)
36 lb (16 Kg)
100 lb (45 kg)
100 lb (45 kg)
100 lb (45 kg)
none
none
none
none
none
AS-250
500
SERIES
750
SERIES
1000
SERIES
1200
MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY
.
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S
.
D U E T O VA R I AT I O N S I N P R O D U C T Q U A L I T Y
,
W E I G H T
,
A N D D E S I R E D D E G R E E O F D O N E N E S S
,
T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY
.
A LWAY S F O L L O W L O C A L H E A LT H
(
H Y G I E N E
)
R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S
.
TO C O O K B Y P RO B E
TO C O O K B Y T I M E
T I M E R E Q U I R E D I N
" H O L D "
C Y C L E B E F O R E S E RV I N G
.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD:
D O O R V E N T S :
F I N A L I N T E R N A L T E M P E R AT U R E
C a n C o o k O v e r n i g h t
O n e - H a l f O p e n
R A R E
: 1 3 0 ° F ( 5 4 ° C )
A F T E R OV E R R I D E :
CLOSE THE OVEN DOOR
.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED
.
PRESS
OR
CLOSE THE OVEN DOOR
.
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED
.
PRESS
OR