Alto-Shaam MN-29492 - Manual (Page 26)

cooking guidelines - deluxe control • 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
1
3
2
3
3 3
3
3
None
None
2
3
3
5
5
ITEMS PER SHELF
AS-250
500
750
1000
1200
1 roast
1 roast
3-4 roasts
2-3 roasts
2-3 roasts
1 full-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 full-size pan
1 full-size pan
2 full-size pan
1 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)
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
4 full-size sheet pans
2 full-size pans
4 full-size pans
8 full-size pans
4 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.