Alto-Shaam MN-28656 - Manual (Page 76)

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place hams directly
on wire shelves.
NOTE: This product requires 3 to 4 smoke cycles of 1
hour each with a full wood chip container for
each cycle. Press the SMOKER key and
reset the smoke timer to one hour for
each cycle.
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
2 Hours
10 Hours
• Press the COOK key.
• Press the up and down arrows to
set the cooking temperature to
250°to 275°F (121°to 135°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 12 minutes per pound for the first
ham (26 minutes per kilogram)
plus,
add 30 minutes for each additional ham.
• 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
148°F (64°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle as
indicated above.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for each cycle
as indicated above.
• 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 : 1 2 ° F ( 7 ° 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°to 275°F (121°to 135°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 .
160°F (71°C)
Optional
Closed
74.
SHELVES
PER
COMPARTMENT
S M O K E D F R E S H H A M S
2
3 to 4 hams
6 to 8 hams
up to 100 lb (45 kg)
none
FILL
WOOD
CHIP CONTA
INER
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CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS
OR
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CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS
OR
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