Alto-Shaam MN-28656 - Manual (Page 75)

Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
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
).
NOTE: Due to the density of this cut of meat a
smoking time of 1 hour will provide a
medium smoke flavor.
6 Hours
24 Hours
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press and release control ON / OFF key. • Press and release control ON / OFF key.
• Press the TIME key.
• Press the up and down arrows to set the
time to 20 minutes per pound for the first
roast (44 minutes per kilogram)
plus
add 30 minutes for each additional roast.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to
set the probe temperature to
160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
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 :
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
O V E R R I D E A L L O WA N C E : 6 ° F ( 3 , 3 ° C )
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III, 1767-SK/III
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°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 .
165°F (73°C)
Highly Recommended
Closed
SHELVES
PER
COMPARTMENT
E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S
73.
S M O K E D B E E F B R I S K E T
3
3 to 4 roasts
12 roasts
up to 100 lb (45 kg)
none
FILL
WOOD
CHIP CONTA
INER
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o
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o
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o
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o
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o
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o
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o
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS OR
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o
I
o
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS
OR
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