Alto-shaam MN-29492 User Manual download pdf (Page 48)

cooki ng guidel i nes - delux e c o ntrol • 46

PRODUCT SPECIFICATIONS AND PREPARATION

SMOKED PORK AND POULTRY

PRODUCT >

PORK BELLY DUCK, SMOKED TURKEY, SMOKED

ITEM/AMOUNT

Pork Belly: As needed Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg)

INSTRUCTIONS

Season or cure as desired. Season as desired. Rub with oil

and paprika. Place ducks directly on

wire shelves.

Turkey must be fully thawed. Season

as desired. Rub with oil, butter, or

margarine (optional). Place turkeys

directly on wire shelves.

SUGGESTED PAN

Full-Size Hotel Pan None None

NO. OF SHELVES

767, 1767

1000, 1200

2 per compartment

3 per compartment

1 per compartment

2 per compartment

ITEMS PER SHELF

767, 1767

1000, 1200

6 ducks per shelf

4 ducks per shelf

2 turkeys

MAX. CAPACITY

767, 1767

1000, 1200

6 pork bellies

3 pork bellies

12 ducks - 60 lb (27 kg)

2 turkeys

4 turkeys

WOOD CHIP

CONTAINER

Full Full Full

VENT POSITION

Closed Closed Closed

COOK TEMP

250°F (121°C) 300°F (149°C) 275°F (135°F)

PROBE TEMP

165° to 170°F (74° to 77°C) 165° to 170°F (74° to 77°C) 165° to 170°F (74° to 77°C).

HOLD TEMP

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

COOK TIME

15 minutes per pound for the first pork

belly (33 minutes per kg.) plus add 10

minutes for each additional pork belly.

Probe to 135°F (57°C)

3-1/2 to 4 hours

Probe to 155°F (68°C)

10 minutes per pound for the first turkey

(22 minutes per kilogram) plus add 30

minutes for the second turkey.

Probe to 155°F (68°C)

SMOKE TIME

1 hour for medium smoked flavor 1 hour 1 hour

MIN. HOLD TIME

— 1 hour 1 to 2 hours

MAX. HOLD TIME

— 8 hours 10 hours

OVERNIGHT

COOK/HOLD

Optional Not Recommended Highly Recommended. When cooking

and holding overnight, set the cook

thermostat to 250°F (121°C).

FINAL INTERNAL

TEMPERATURE

155°F (68°C) 185° to 190°F (85°to 88°C) 185°F (85°C)

OVERRIDE

ALLOWANCE

25°F (14°C) 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 48

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