Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 - Manual (Page 20)

Corned Beef: 9 to 12 lb (4 to 5 kg)
Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.
SECTION 4 • BEEF
18.
C O R N E D B E E F
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
175°F (79°C)
If desired, corn beef can be removed from the bag and wrapped in clear plastic wrap for cooking.
6 or more hours
24 hours
160°F
(71°C)
250°F
(121°C)
2 2 3
2 roasts 3 to 4 roasts 2 to 3 roasts
4 roasts
up to 40 lb (18 kg)
6 to 8 roasts
up to 100 lb (45 kg)
6 to 9 roasts
up to 100 lb (45 kg)
none none none
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.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
A D D I T I O N A L I N F O R M AT I O N • N O T E S
F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E
O V E R N I G H T C O O K & H O L D
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING .
CAPACITIES ARE BASED ON U . S .
PAN SIZES . GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
P R E H E AT T H E O V E N
D O O R V E N T S : O N E - H A L F O P E N
MUST DO AN OVERNIGHT COOK AND HOLD.
20 minutes per pound for the first corned beef (44 minutes per kilogram)
plus
add 30 minutes for each additional corned beef.
C O O K I N G G U I D E L I N E S