Smoked pork and poultry – Alto-Shaam MN-29492 User Manual
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cooking
guidelines
-
deluxe
control
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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
6
3
2 per compartment
3 per compartment
1 per compartment
2 per compartment
ITEMS PER SHELF
767, 1767
1000, 1200
1
1
6 ducks per shelf
4 ducks per shelf
2 turkeys
2 turkeys
MAX. CAPACITY
767, 1767
1000, 1200
6 pork bellies
3 pork bellies
12 ducks - 60 lb (27 kg)
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.