User's Manual

L A M B
— L e g
M E AT A N D PO U LT RY
87.
T im e a n d t em pe ra t u r e se tt i n g s ar e s u g ge st ed g u i d e l i n es o nl y . Du e
to v ari ati o ns i n pr oduc t qu ali t y, w eig h t, a nd d esi r ed d egr e e o f
don ene s s th e co n tro ls ma y req uir e so m e ad j ust men t fro m th e ti m e
and tem per a tur e s sh own. All c ook ing s hou l d be b ase d o n in t er na l
pro duc t tem per a tur e s.
O
VEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PA N
S I Z E S
➤
N O T E S
➤
Half Speed
Leg of Lamb: 4 to 11 lb (1,8 to 5 kg)
ME AT SP ECI FIC ATIO NS WHI CH CA N B E U SED :
L
ower shank off
Lower shank off, boneless
Oven prepared, partially boneless
Oven prepared, boneless and tied
Combination
Delta-T Core Temp
250°F (121°C)
Stainless steel or aluminum roasting pan
Seasoning
Each leg of lamb should be relatively
uniform in size to assure even
heating from item to item.
Season as desired.
Load in preheated oven.
As an alternative, cook in roasting
pans with herbs and spices.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
GN 1/1: 530mm x 325mm x 20mm
GN 2/1: 650mm x 530mm x 20mm
FOR BEST RESULTS: Carefully
monitor inter nal temperature after
the lamb reaches an inter nal
temperature of 115°F (46°C) since
temperature will increase rapidly.
A more tender product with higher
moisture content and less shrinkage will
be achieved if this product is cooked in
an Alto-Shaam low temperature cook
and hold oven.
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 an d S e t C O R E T E M P
2 to 3 half-size sheet pans
(2 to 3 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
3 to 4 half-size sheet pans
(3 to 4 GN 1/1)
3 to 4 full-size sheet pans
(3 to 4 GN 2/1)
4 to 5 full-size sheet pans
(4 to 5 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
5 to 6 full-size sheet pans
(5 to 6 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
S E L E C T C O O K I N G T I M E
TIMER
CORE
TEMP
SELECT INTERNAL CORE TEMPERATURE
o
r
STOP THE COOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
FOR DELTA-T COOKING USE THE PROBE TEMPERATURE
CHART ON THE DELTA-T PROCEDURE PAGE.
O R
AP PR OX I M AT E CO OK T IM E
FI NA L IN T E R N A L
TE MP ER ATU RE
10 minutes/lb
22 minutes/kg
15 minutes/lb
33 minutes/kg
20 minutes/lb
44 minutes/lb
TO BE CALCULATED
ON A SINGLE LEG
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 CO 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
COMBINATION
MODE
RARE: 115°F (46°C)
MED: 125°F (52°C)
WELL: 145°F (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).
ADJU ST CUT-OF F
TE MP ERATURE
ACCO RDI NG LY
.
P R E S S
START
P R E S S
START