Alto-shaam MN-29492 User Manual download pdf (Page 47)

cooki ng guidel i nes - delux e c o ntrol • 45

PRODUCT SPECIFICATIONS AND PREPARATION

SMOKED PORK

PRODUCT >

HAM RIBS PORK BUTT

ITEM/AMOUNT

Pork Fresh Ham:

14 to 17 lb (6 to 8 kg)

Spareribs or Pork Loin, Back Ribs (baby

back ribs):

1-1/2 down (38 mm or less)

Pork Butt, 8-10lbs

INSTRUCTIONS

Season as desired and place directly on

wire shelves.

Ribs can be cooked frozen or thawed.

Season as desired. Place ribs on

sheet pans, slightly overlapping or use

rib rack shelves for more even smoke

penetration. If desired, barbecue sauce

can be included with initial seasoning to

allow it to cook into the ribs.

Season as desired.

SUGGESTED PAN

None Sheet pan Full-Size Hotel Pan

NO. OF SHELVES

767, 1767

1000, 1200

2 rib racks or 3 flat wire shelves,

13 slabs per rib rack shelf

3 rib racks or 5 flat wire shelves,

13 slabs per rib rack shelf

ITEMS PER SHELF

767, 1767

1000, 1200

3 to 4 hams

3 hams

14 to 18 slabs per flat wire shelf

MAX. CAPACITY

767, 1767

1000, 1200

6 to 8 hams - up to 100 lb (45 kg)

9 hams - up to 100 lbs (45) kg

60 lb (27 kg)

8 full-size pans

4 full-size pans

WOOD CHIP

CONTAINER

Full Full Full

VENT POSITION

Closed Closed Closed

COOK TEMP

250° to 275°F (121° to 135°C) 250°F (121°C) 250°F (121°C)

PROBE TEMP

148°F (64°C) Not Recommended 160° to 170°F (71° to 77°C)

HOLD TEMP

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

COOK TIME

12 minutes per pound for the first ham

(26 minutes per kilogram) plus add 30

minutes for each additional ham.

THAWED RIBS: 2-1/2 to 3-1/2 hours

FROZEN RIBS: 3-1/2 to 4-1/2 hours

20 minutes per pound for the first roast

(33 minutes per kilogram) plus add 15

minutes for each additional roast.

SMOKE TIME

3 TO 4 SMOKING CYCLES

1 hour for each smoking cycle

fill wood chip container

for each cycle

1 hour for medium smoked flavor 1 hour for medium smoked flavor

MIN. HOLD TIME

2 hours 1-1/2 hours 2

MAX. HOLD TIME

10 hours 12 HOURS: At the end of the hold

cycle, heated barbecue sauce can

be added to the ribs immediately

before serving.

OVERNIGHT

COOK/HOLD

Optional Optional Highly Recommended

FINAL INTERNAL

TEMPERATURE

100°F (71°) 160° to 170°F (71° to 77°C)

Well Done

160°F (71°C)

OVERRIDE

ALLOWANCE

12°F (7°C) — 20°F (11°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 timer 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 47

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