Alto-Shaam COMBITHERM 1020 - Manual (Page 86)

H A M
— C u r e d
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 .
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
PA N
S I Z E S
➤
N O T E S
➤
Half Speed
Ham, cured:
Bone-in or boneless — 8 to 12 lb (4 to 5 kg)
Combination
BY CORE TEMP: Delta-T
275°F (135°C)
Stainless steel or aluminum full-size
pans or sheet pans
Each ham should be relatively
uniform in size to assure even
heating from item to item.
Place hams in pans and load in a
preheated oven.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
Full-Size Pans: 12" x 20" x 2-1/2"
(GN 1/1: 530mm x 325mm x 65mm)
When using CORE-TEMP or CORE-
TEMP Delta-T feature, insert the probe
so that the tip of the probe is centered
in one of the hams without touching
any bone.
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
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y .
4 hams
2 half-size sheet pans
2 full-size pans (GN 1/1)
8 hams
2 full-size sheet pans
4 full-size pans (GN 1/1)
6 hams
3 half-size sheet pans
3 full-size pans (GN 1/1)
12 hams
3 full-size sheet pans
6 full-size pans (GN 1/1)
16 hams
4 full-size sheet pans
8 full-size pans (GN 1/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
28 hams
7 full-size sheet pans
14 full-size pans (GN 1/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
S E L E C T C O O K I N G T I M E
TIMER
C O R E
T E M P
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
or
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
83.
O R
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
COMBINATION
150° to 160°F
(66° to 71°C)
5° to 15°F
(3° to 8°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
13 minutes per lb
(20 minutes per kg)
TO BE CALCULATED
ON A SINGLE HAM
165°F
(74°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
P R E S S
S TA RT
P R E S S
S TA RT