Alto-Shaam MN-29491 Manual Do Utilizador
cooking
guidelines
-
simple
control
•
20
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - PORK, PROCESSED MEATS
PRODUCT >
PORK LOIN
PORK SHOULDER
PORK RIBS
SIZE OF MEAT
Pork Loin, Boneless, Tied:
8 to 10 lb (4 to 5 kg)
Pork Shoulder, Boston Butt, Boneless:
8 to 10 lb (4 to 5 kg)
Spareribs: 1-1/2 down (38 kg or less)
Pork Loin, Back Ribs (
Pork Loin, Back Ribs (
baby
back
ribs
):
1-1/2 down (38 kg or less)
INSTRUCTIONS
Season as desired and place roasts
directly on wire shelves for cooking.
Season as desired and place in pans.
Ribs can be cooked from frozen or
thawed. Season as desired. Place
ribs on sheet pans, slightly overlapping
and cover with clear plastic wrap only if
cooking overnight. If desired, barbecue
sauce can be included with initial sea-
soning to allow it to cook into the ribs.
SUGGESTED PAN
None
Hotel Pan
Sheet Pan
NO. OF SHELVES
500
750
750
1000
2
3
3
2
None
3
3
4
None
ITEMS PER SHELF
500
750
750
1000
2 roasts
3 roasts
3 roasts
2 roasts per pan / 2 pans
2 roasts per pan / 2 pans
2 roasts per pan / 2 pans
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
500
750
750
1000
4 roasts up to 40 lb (18 kg)
9 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
4 roasts up to 40 lb (18 kg)
10 roasts up to 100 lb (45 kg)
12 roasts up to 100 lb (45 kg)
3 half-size sheet pans approx. 20 lb (9 kg)
4 full-size sheet pans
5 full-size sheet pans
VENT POSITION
One-half open
One-half open
One-half open
COOK TEMP
250° to 275°F (121° to 135°C)
250°F (121°C)
250°F (121°C)
HOLD TEMP
160°F (71°C)
160°F (71°C)
160°F (71°C)
COOK TIME
15 minutes per pound for the first roast
(33 minutes per kilogram) plus add 30
minutes for each additional roast.
20 minutes per pound for the first roast
(33 minutes per kilogram) plus add 30
minutes for each additional roast.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
Full Load
MIN. HOLD TIME
2 hours
2 hours
1-1/2 hours
MAX. HOLD TIME
12 hours
12 hours
12 hours
OVERNIGHT
COOK/HOLD
COOK/HOLD
Highly Recommended
Highly Recommended
Optional
FINAL INTERNAL
TEMPERATURE
TEMPERATURE
155° to 165°F (68° to 74°C)
165° to 170°F (74° to 77°C)
160° to 170°F (71° to 77°C)
Well Done
ADDITIONAL
INFORMATION
INFORMATION
—
—
Additional barbecue sauce can be
added after completing the hold cycle.
Heat sauce to 150°F (66°C) and coat
ribs just before serving.
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.