User's Manual

OVEN MODE
COOKING TEMPERATURE
MAXIMUM C A PACITY
TIMER
PA N SIZE➤
NOTES
➤
Reduced Speed
Beef rounds, top or bottom:
18 lb (8 kg) each
BY TIME: Combination
BY CORE TEMP: Delta-T
250°F (121°C)
CORE
TEMP
Stainless steel or aluminum sheet pans
S
easoning
E
ach roast should be relatively
uniform in size to assure even
heating from item to item.
Season beef rounds as desired.
Place in preheated oven.
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
FOR BEST RESULTS: Carefully monitor
internal temperature after roasts reach an
internal temperature of 110°F (43°C) since
temperature will increase rapidly. Cooking
this cut of meat to an internal temperature
over 140°F (60°C) is not recommended.
A more tender product with higher moisture
content and less shrinkage will be achieved if
this product is cooked overnight in an Alto-
Shaam low temperature cook and hold oven.
S E L E C T C O O K I N G T I M E
SELECT IN T E R N A L CORE TEMPERAT U R E
B E E F R O U N D S
— To p o r B o t t o m
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M OV E N P R O C E D U R E
Press and Set TIMER
Pr es s a nd Se t C O R E T E M P
P R E S S
START
P R E S S
START
O R
STOP THE COOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
1 half-size sheet pan
1 roast
18 lb (8 kg)
2 full-size sheet pans
4 roasts
72 lb (33 kg)
2 half-size sheet pans
2 roasts
36 lb (16 kg)
2 full-size sheet pans
4 roasts
72 lb (33 kg)
3 full-size sheet pans
6 roasts
108 lb (49 kg)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
4 full-size sheet pans
8 roasts
144 lb (65 kg)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
➤
➤
PRODUCT
PREPARATION
➤
T im e a nd t e m p e r a t ur e se t t i n g s ar e s ug ge st ed g u id el in es o n ly . D ue
to vari ati o ns in p r odu c t q ual i ty, we igh t , a nd de sir ed d egr ee o f
don ene s s the c ont rols m ay re q uir e som e adju stm e nt fr o m the t ime
and te mpe r atu res sh own . A l l coo kin g s h oul d b e b ase d o n i n ter n a l
pro duc t tem p era ture s.
o
r
F O R D E L T A - T C O O K I N G U S E T H E P R O B E
T E M P E R A T U R E C H A R T O N T H E D E L T A
- T
P R O C E D U R E P A G E
.
M E AT A N D P O U LT RY
74.
A
PP ROXI M AT E C O O K T IM E
FI NA L I NT ER NA L
TE MP ER ATU RE
10 minutes/lb
22 minutes/kg
15 minutes/lb
33 minutes/kg
20 minutes/lb
44 minutes/kg
T O B E C A L C U L A T E D O N A
S
I N G L E R O A S T
RARE: 130°F (54°C)
MED: 140°F (60°C)
WELL: 160°F (71°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
A P P R OX I M AT E C O R E
C U T- O F F T E M P E R AT U R E
A P P R OX I M AT E
T E M P E R AT U R E OV E R R I D E
IN COMBINATION MODE:
R A R E
100° to 115°F
(38° to 46°C)
M E D I U M
110° to 125°F
(43° to 52°C)
W E L L D O N E
130° to 145°F
(54° to 63°C)
5° to 15°F
(3° to 8°C)
HOT FOOD HOLDING
INTERNAL TEMPERATURE WILL
INCREASE
20° TO 30°F (11° TO
17°C) WHEN IMMEDIATELY PLACED
IN A HOT FOOD HOLDING
ENVIRONMENT AT 140°F (60°C).
ADJUST CUT-OFF
TEMPERATURE
ACCORDINGLY.