Alto-Shaam MN-28656 - Manual (Page 34)

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Any one of a variety of beef round used for carving on a buffet line. May be bone-in or boneless and may have a handle
on or off as required.
WEIGHT RANGE: 40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) when placing in a preheated oven.
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
B E E F R O U N D , C A F E T E R I A o r S T E A M S H I P
40 to 49 lb (18 to 22 kg) Roasts: 6 to 8 Hours
50 to 80 lb (23 to 36 kg) Roasts: 8 to 12 Hours
24 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• 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.
• 40 to 49 lb (18 to 22 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for a second roast.
• 50 to 80 lb (23 to 36 kg): one roast only —
7 minutes per pound (15 minutes per kilogram).
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: Must do overnight.
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 8 ° F ( 5 9 ° C )
O V E R R I D E A L L O WA N C E :
— 1 1 1 1
— 1 roast 1 to 2 roasts 1 to 2 roasts 1 to 2 roasts
— 40 lb (18 kg) up to 80 lb (36 kg) up to 80 lb (36 kg) up to 80 lb (36 kg)
— 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 150°F (66°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 .
32.
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
M U S T D o 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 5 ° F ( 5 7 ° 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