Alto-Shaam MN-28656 - Manual (Page 26)

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Loin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg)
Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
B E E F S T R I P L O I N
4 Hours 12 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press and release control ON / OFF key. • Press and release control ON / OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 8 to 10 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)
plus add 8 minutes for each additional roast.
• 12 lb ROASTS (5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 8 minutes for each additional roast.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 90°F (32°C).
• Insert the product probe.
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
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
OVERNIGHT COOK & HOLD: D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E
O P T I O N A L O N E - H A L F O P E N R A R E : 1 3 0 ° F ( 5 4 ° C )
O V E R R I D E A L L O WA N C E : 3 0 - 4 0 ° F ( 1 7 - 2 2 ° C )
D e p e n d i n g o n s i z e
2 2 2 3 3
1 roast 2 roasts 4 roasts 3 roasts 3 roasts
2 roasts 4 roasts 8 roasts 9 roasts 9 roasts
up to 24 lb (11 kg) up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
none none none none none
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY . A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S .
D U E T O VA R I AT I O N S I N P R O D U C T Q U A L I T Y , W E I G H T , A N D D E S I R E D D E G R E E O F D O N E N E S S , T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L O W L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
24.
TO C O O K B Y P RO B E TO C O O K B Y T I M E
T I M E R E Q U I R E D I N
" H O L D "
C Y C L E B E F O R E S E RV I N G .
SERIES
PER COMPARTMENT
A F T E R OV E R R I D E :
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS OR
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL TO
INDICATE OVEN HAS PREHEATED .
PRESS OR