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MEAT AND POULTRY
93.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
PAN
SIZES
➤
NOTES
➤
Full Speed
Pork loin: 6 to 8 lb (2,7 to 3,6 kg) each
— Center Cut
— Boneless
—
Boned and Tied
Combination
275° to 300°F (135° to 149°C)
S
tainless steel or aluminum sheet pans
Wire pan grids
S
easoning
Each roast should be relatively
uniform in size to assure even
heating from item to item.
Season roasts as desired and
place in pans.
Load pans in preheated oven.
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
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.
P O R K
— L o i n R o a s t
P
REHEAT 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
3 half-size sheet pans
(3 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
5 half-size sheet pans
(5 GN 1/1)
5 full-size sheet pans
(5 GN 2/1)
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
P
RODUCT
PREPARATION
➤
➤
➤
TIMER
CORE
TEMP
SEL ECT COOK ING TIME
SELECT INTERNAL CORE TEMPERATURE
S T O P T H E C O O K I N G F U N C T I O N AT A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y.
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 R
F O R D E LTA - 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 AT U R E C H A R T O N
T H E D ELTA
- T P R O C E D U R E P A G E .
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
COMBINATION
MODE
CENTER 155°F (68°C)
ROLLED 160°F (71°C)
5° to 10°F
(3° to 5°C)
A
PPROXIMATE COOK TIME
F
INAL INTERNAL
TEMPERATURE
20 minutes per lb
(44 minutes per kg)
CENTER CUT
BONED & TIED
TO BE CALCULATED
ON A SINGLE ROAST
165° to 170°F
(74° to 77°C)
170°F (77°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
PRESS
START
PRESS
START