Alto-Shaam COMBITHERM 1020 - Manual (Page 77)

OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
TIMER
PA N S I Z E ➤
N OT E S
➤
Reduced Speed
Beef rounds, top or bottom:
18 lb (8 kg) each
BY TIME: Combination
BY CORE TEMP: Delta-T
250°F (121°C)
C O R E
T E M P
Stainless steel or aluminum sheet pans
Seasoning
Each roast should be relatively
uniform in size to assure even
heating from item to item.
Season beef rounds as desired.
Place in preheated oven.
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
FOR BEST RESULTS: Carefully monitor
internal temperature after roasts reach an
internal temperature of 110°F (43°C) since
temperature will increase rapidly. Cooking
this cut of meat to an internal temperature
over 140°F (60°C) is not recommended.
A more tender product with higher moisture
content and less shrinkage will be achieved if
this product is cooked overnight in an Alto-
Shaam low temperature cook and hold oven.
S E L E C T C O O K I N G T I M E
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
B E E F R O U N D S
— To p o r B o t t o m
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t C O R E T E M P
P R E S S
S TA RT
P R E S S
S TA RT
O R
STOP THE COOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
1 half-size sheet pan
1 roast
18 lb (8 kg)
2 full-size sheet pans
4 roasts
72 lb (33 kg)
2 half-size sheet pans
2 roasts
36 lb (16 kg)
2 full-size sheet pans
4 roasts
72 lb (33 kg)
3 full-size sheet pans
6 roasts
108 lb (49 kg)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
4 full-size sheet pans
8 roasts
144 lb (65 kg)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
➤
➤
PRODUCT
PREPARATION
➤
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e
t o v a r i a t 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 n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e
a n d t e m p e r a t u r e s s h o w n . 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 a t u r e s .
o r
F O R D E L T A - T C O O K I N G U S E T H E P R O B E
T E M P E R A T U R E C H A R T O N T H E D E L T A - T
P R O C E D U R E P A G E .
M E AT A N D P O U LT R Y
74.
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
10 minutes/lb
22 minutes/kg
15 minutes/lb
33 minutes/kg
20 minutes/lb
44 minutes/kg
T O B E C A L C U L A T E D O N A
S I N G L E R O A S T
RARE : 130°F (54°C)
MED : 140°F (60°C)
WELL : 160°F (71°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
IN COMBINATION MODE :
R A R E
100° to 115°F
(38° to 46°C)
M E D I U M
110° to 125°F
(43° to 52°C)
W E L L D O N E
130° to 145°F
(54° to 63°C)
5° to 15°F
(3° to 8°C)
HOT FOOD HOLDING
INTERNAL TEMPERATURE WILL
INCREASE 20° TO 30°F (11° TO
17°C) WHEN IMMEDIATELY PLACED
IN A HOT FOOD HOLDING
ENVIRONMENT AT 140°F (60°C).
ADJUST CUT - OFF
TEMPERATURE
ACCORDINGLY .