Alto-Shaam MN-29491 Manuale Utente
PRODUCT INDEX
cooking
guidelines
-
simple
control
• 13
SECTION 4 - COOKING GUIDELINES
BEEF
Beef Brisket ................................................14
Beef Short Ribs ..........................................14
Beef
Striploin .............................................14
Corned
Beef ...............................................15
Prime Rib (#109) ........................................15
Prime Rib, Special ......................................15
Ribeye
Roll .................................................16
Beef
Round .................................................16
Beef
Round,
cafeteria
/
steamship
................16
Tenderloin ..................................................17
Veal
Loin ....................................................17
LAMB
Lamb, Leg ..................................................18
Lamb Racks (Frenched) .............................18
PORK
Pork Leg, Fresh ..........................................19
Ham, Cured & Smoked .............................19
Pork
Chops ................................................19
Pork
Loin ...................................................20
Pork
Shoulder ............................................20
Pork
Ribs ....................................................20
Pig,
Whole ..................................................21
PROCESSED MEATS
Sausage ......................................................21
POULTRY
Chicken, Pieces & Halves ..........................22
Chicken,
Whole ..........................................22
Chicken,
Fried
two
-
step
method
.................23
Cornish
Hens .............................................23
Duck,
Whole ..............................................23
Turkey ........................................................24
Turkey
Breast .............................................24
Turkey
Roll ................................................24
FISH
Fish, Baked .................................................25
Salmon
Steaks ............................................25
Trout ..........................................................25
MISCELLANEOUS
Quiche ........................................................26
Rice .............................................................26
Baked Egg Custard ....................................26
Sheet
Cake .................................................27
Cheese
Cake ...............................................27
Frozen Convenience Entrée
pans
..................28-29
Frozen Convenience Entrée
portioned
.......28-29
Precooked Frozen Finger Foods ................30
Breakfast
Sandwiches ................................30
Cookies.......................................................30
Proofing
Dough .........................................31