AltoShaam 767-SK Specyfikacja produktu

Przeglądaj online lub pobierz pdf Specyfikacja produktu dla Piekarnik AltoShaam 767-SK. AltoShaam 767-SK 1 stron. Altoshaam 767-sk: supplementary guide

Drukuj stronę
C O O K I N G & S M O K I N G G U I D E L I N E S
S M O K E D B E E F B R I S K E T
P R O D U C T S P E C I F I C A T I O N S a n d P R E P A R A T I O N
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
Season brisket as desired. Place brisket directly on wire
shelves fat side down. Briskets can also be wrapped in
clear plastic wrap for the cooking, smoking, and holding
function (
).
OPTIONAL
W O O D C H I P C O N T A I N E R :
D O O R V E N T S :
S E T H O L D T H E R M O S T A T
OFF
S E T C O O K T H E R M O S T A T
OFF
S E T C O O K I N G T I M E R
OFF
12
1
20 minutes per pound for the first roast
11
2
10
3
(44 minutes per kilogram)
9
4
8
5
7
6
add 30 minutes for each additional roast
S E T S M O K I N G T I M E R
Due to the density of the meat, set smoke timer for
one hour to achieve a medium smoke flavor.
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
"HOLD"
TIME REQUIRED IN
M A X I M U M H O L D I N G T I M E
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
165°F (73°C)
O V E R N I G H T C O O K & H O L D
Highly Recommended
M O D E L
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
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.
62.
F U L L
C L O S E D
160°F
(71°C)
250°F
(121°C)
plus
6 hours
CYCLE BEFORE SERVING
24 hours
7 6 7 - S K
3
3 to 4 roasts
12 roasts
up to 100 lb (45 kg)
none
SECTION 6 •
S M O K E D B E E F TO N G U E
P R O D U C T S P E C I F I C A T I O N S a n d P R E P A R A T I O N
Beef Tongue: 3-1/4 lb (1,5 kg) average
Leave skin on tongue for cooking. Season as desired and
place side-by-side in pans. Following the cooking cycle,
tongues must remain in the HOLD cycle for four (4) hours.
Remove product from pans, skin tongues and return them
to the smoker, directly on the wire shelves.
W O O D C H I P C O N T A I N E R :
D O O R V E N T S :
S E T H O L D T H E R M O S T A T
OFF
S E T C O O K T H E R M O S T A T
OFF
OFF
12
1
11
2
10
3
9
4
add 30 minutes for each additional pan.
8
5
7
6
Following the cooking and minimum holding time leave
oven set at a holding temperature of 150°F (66°C).
SET SMOKING TIMER
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
.
TIME REQUIRED IN
M A X I M U M H O L D I N G T I M E
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
Before activating the Smoking Timer: 188°F (87°C)
O V E R N I G H T C O O K & H O L D
M O D E L
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
SMOKING PROCEDURES
C L O S E D
150°F
(66°C)
250°F
(121°C)
S E T C O O K I N G T I M E R
4-1/2 hours for the first pan
plus
S E T S M O K I N G T I M E R
: 30 minutes for one pan
60 minutes for four pans
4 hours
"HOLD"
CYCLE BEFORE SERVING
8 hours
OPTIONAL
7 6 7 - S K
-0- for cooking / 2 for smoking
5 tongues per pan
20 beef tongues
65 lb (30 kg)
12" x 20" x 2-1/2" (GN
2 pans in top shelf position
2 pans in 7th shelf position
F U L L
.
1
/
)
1