Alto-Shaam 767-SK Instrucciones de instalación

none

SECTION 6 •SMOKING PROCEDURES

62.

SMOKED BEEF BRISKET

767-SKMODEL

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

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).

20 minutes per pound for the first roast

(44 minutes per kilogram)

plus

add 30 minutes for each additional roast

165°F (73°C)

Highly Recommended

Due to the density of the meat, set smoke timer for

one hour to achieve a medium smoke flavor.

6 hours

24 hours

160°F

(71°C)

250°F

(121°C)

12 roasts

up to 100 lb (45 kg)

3 to 4 roasts

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.

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

MAXIMUM HOLDING TIME

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

12" x 20" x 2-1/2" (GN 1/1)

2 pans in top shelf position

2 pans in 7th shelf position

SMOKED BEEF TONGUE

767-SKMODEL

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

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.

4-1/2 hours for the first pan

plus

add 30 minutes for each additional pan.

Before activating the Smoking Timer: 188°F (87°C)

OPTIONAL

Following the cooking and minimum holding time leave

oven set at a holding temperature of 150°F (66°C).

SET SMOKING TIMER:30 minutes for one pan

60 minutes for four pans

4 hours

8 hours

150°F

(66°C)

250°F

(121°C)

-0- for cooking / 2 for smoking

20 beef tongues

65 lb (30 kg)

5 tongues per pan

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

MAXIMUM HOLDING TIME

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL WOOD CHIP CONTAINER: FULL

COOKING & SMOKING GUIDELINES

100F

150

200

250

300

350

OFF

60 F

100

120

140

160

180

200

OFF 12

11 12

OFF 12

11 12

100 F

150

200

250

300

350

OFF

60 F

100

120

140

160

180

200

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