Manualsbrain.com
  1. Manuais
  2. Marcas
  3. Alto-Shaam
  4. MN-29491
  5. Manual Do Utilizador

Alto-Shaam MN-29491 Manual Do Utilizador

Download
Página de 48
cooking
 
guidelines
 - 
simple
 
control
 • 
24
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - POULTRY AND FISH
PRODUCT  >
TURKEY
TURKEY BREAST
TURKEY ROLL
SIZE  OF MEAT
Turkey, Whole:  25 lb (11 kg)
10 to 15 lb (5 to 7 kg)
Precooked, Frozen:   
8 to 12 lb (4 to 5 kg)
INSTRUCTIONS
Turkey must be fully thawed.  Season 
as desired.  Rub with oil, butter or 
margarine (
optional
), and sprinkle with 
paprika.  Place directly on wire shelves.
Turkey breast should be at a refrigerated 
temperature of 38° to 40°F (3° to 4°C) 
when placed in a preheated oven.  
Season as desired.  Brush with oil, 
butter or margarine (
optional
), and 
sprinkle with paprika.  Place breasts 
directly on wire shelves.
Place fully frozen turkey rolls directly on 
wire shelves to reheat.
SUGGESTED PAN
None
None
None
NO. OF SHELVES
500
750
1000
1 
1 
2
2 
2 
3
2 
2 
3
ITEMS PER SHELF
500
750
1000
1 turkey 
2 turkeys 
2 turkeys
 
2 turkey breasts 
4 turkey breasts 
3 turkey breasts
2 turkey rolls 
4 turkey rolls 
3 turkey rolls
MAX. CAPACITY
500
750
1000
1 turkey 
2 turkeys 
4 turkeys
4 turkey breasts 
8 turkey breasts 
9 turkey breasts
4 turkey rolls 
8 turkey rolls 
9 turkey rolls
VENT POSITION
Open Full
Open Full
Open Full
COOK TEMP
250°F (121°C)
250° to 275°F (121° to 135°C)
250°F (121°C)
HOLD TEMP
160°F (71°C)
160°F (71°C)
160°F (71°C)
COOK TIME
10 minutes per pound for the first turkey 
(22 minutes per kilogram) plus add 30 
minutes for each additional turkey.
3-1/2 to 4-1/2 hours
Full Load
3 to 4 hours
Full Load
MIN. HOLD TIME
1 to 2 hours
1 hour
1 hour
MAX. HOLD TIME
10 hours
10 hours
6 to 8 hours
OVERNIGHT 
COOK/HOLD
Highly Recommended
Optional*
Not Recommended
FINAL INTERNAL 
TEMPERATURE
185°F (85°C)
180°F (82°C)
165°F (74°C)
ADDITIONAL 
INFORMATION
—
*When cooking and holding  
overnight, set the cook thermostat  
at 250°F (121°C)
—
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.