Alto-shaam MN-29492 User Manual download pdf (Page 26)

cooki ng guidel i nes - delux e c o ntrol • 24

PRODUCT SPECIFICATIONS AND PREPARATION

BEEF, LAMB, VEAL

PRODUCT >

BEEF BRISKET BEEF SHORT RIBS

BEEF SHORT RIBS,

BRAISED

SIZE OF MEAT

Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces Short Ribs, 10 to 12 oz. pieces

INSTRUCTIONS

Season brisket and wrap individually

in clear plastic wrap for cooking. Place

wrapped brisket directly on wire shelves.

Season as desired. Place ribs

side-by-side in pans. For an overnight

cook and hold, cover pans loosely with

clear plastic wrap to retain additional

product moisture.

Add ribs to hot liquid for braising.

SUGGESTED PAN

None Sheet Pan Full-Size Hotel Pan

NO. OF SHELVES

AS-250

500

750

1000

1200

None

ITEMS PER SHELF

AS-250

500

750

1000

1200

1 roast

3-4 roasts

2-3 roasts

1 full-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

1 full-size pan

2 full-size pan

1 full-size pan

MAX. CAPACITY

AS-250

500

750

1000

1200

1 roast

3 roasts up to 40 lbs (18 kg)

6-8 roasts up to 100 lbs (45 kg)

6-9 roasts up to 100 lbs (45 kg)

3 full-size sheet pans

3 half-size sheet pans

3 full-size sheet pans

4 full-size sheet pans

2 full-size pans

4 full-size pans

8 full-size pans

4 full-size pans

VENT POSITION

One-half open One-half open One-half open

COOK TEMP

250°F (121°C) 250°F (121°C) 250°F (121°C)

PROBE TEMP

170°F (77°C) 170°F (77°C)

HOLD TEMP

160°F (71°C) 160°F (71°C) 160°F (71°C)

COOK TIME

20 min/lb for ﬁrst roast (44 min/kg)

plus 30 minutes each additional roast.

3 hours for the first pan plus 30 minutes

for each additional pan.

3 hours for the first pan plus 30 minutes

for each additional pan.

MIN. HOLD TIME

6 hours 6 hours 6 hours

MAX. HOLD TIME

24 hours 18 hours 12 hours

OVERNIGHT

COOK/HOLD

Highly recommended Required Highly recommended

FINAL INTERNAL

TEMPERATURE

165°F (73°C) 170° to 190°F (77° to 88°C) 170° to 190°F (77° to 88°C)

OVERRIDE

ALLOWANCE

45°F to 50°F (25°C to 28°C) — 15°F (8°C)

ADDITIONAL

INFORMATION

— — —

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

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Alto-shaam MN-29492 User Manual Page 26

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