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L A M B
— L e g
MEAT AND POULTRY
87.
Time and temperature settings are suggested guidelines only. Due
to variations in product quality, weight, and desired degree of
doneness the controls may require some adjustment from the time
and temperatures shown. All cooking should be based on internal
product temperatures.
O
VEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
Half Speed
Leg of Lamb: 4 to 11 lb (1,8 to 5 kg)
MEAT SPECIFICATIONS WHICH CAN BE USED:
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 internal temperature after
the lamb reaches an internal
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 O V E N P R O C E D U R E
Press and Set TIMER
Press and Set CORE TEMP
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
➤
➤
➤
SEL ECT COOK ING TIME
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
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
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
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
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).
ADJUST CUT-OFF
TEMPERATURE
ACCORDINGLY
.
PRESS
START
PRESS
START