Alto-Shaam MN-28656 - Manual (Page 37)

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
O p t i o n a l O n e - H a l f O p e n S E E B E L OW
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
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
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
L A M B , L E G
2 Hours 10 Hours
• Press the HOLD key.
• Press the up and down
arrows to set the
holding temperature…
• 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.
• To cook to MEDIUM : 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for each additional roast.
A D J U S T T I M E F O R O T H E R 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
.
• 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 according to the chart shown below.
• 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
O V E R R I D E A L L O WA N C E : 2 5 ° F ( 1 4 ° C )
1 2 2 3 3
1 Roast 2 Roasts 6 Roasts 4 Roasts 4 Roasts
1 Roast 4 Roasts 12 Roasts 12 Roasts 12 Roasts
up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 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…
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 .
35.
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
HOLDING TEMPERATURES
RARE : 140°F (60°C)
MEDIUM RARE : 145°F (63°C)
MEDIUM : 150°F (66°C)
MEDIUM WELL : 160°F (71°C)
WELL : 160°F (71°C)
PROBE TEMPERATURE SETTINGS
RARE : 105°F (41°C)
MEDIUM RARE : 110°F (43°C)
MEDIUM : 115°F (46°C)
MEDIUM WELL
: 125°F (52°C)
WELL
: 135°F (57°C)
HOLDING TEMPERATURES
RARE : 140°F (60°C)
MEDIUM RARE : 145°F (63°C)
MEDIUM : 150°F (66°C)
MEDIUM WELL : 160°F (71°C)
WELL : 160°F (71°C)
FINAL INTERNAL TEMPERATURE
RARE : 130°F (54°C)
MEDIUM RARE : 135°F (57°C)
MEDIUM : 145°F (63°C)
MEDIUM WELL
: 150°F (66°C)
WELL : 160°F (71°C)