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MEAT AND POULTRY
94.
P O R K S H O U L D E R
— S m o k e d
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.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
➤
NOTES
➤
Full
Pork Shoulder, Boston Butt, Bone-in or
Boneless, 8 to 10 lb (4 to 5 kg)
Combination
225°F (107°C)
5 hours
Stainless steel or aluminum sheet
pans or full-size pans
Vegetable release spray (optional)
Seasoning
Spray pans with vegetable release
spray if desired.
Place pork shoulder in pans and
season as desired.
Load pans in preheated oven
Full-size pans: 20" x 12" x 2-1/2"
Full-size sheet pans: 18" x 26" x 1"
Half-size sheet pans: 18" x 13" x 1"
Gastronorm 1/1: 530 x 325 x 65mm
Gastronorm 2/1: 650 x 530 x 65mm
SEL ECT SMOK ING TIME
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
5 full-size pans or GN 1/1
5 half-size sheet pans
13 full-size pans or GN 1/1
6 full-size sheet pans or GN 2/1
9 full-size pans or GN 1/1
9 half-size sheet pans
19 full-size pans or GN 1/1
9 full-size sheet pans or GN 2/1
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
WOOD CHIP CONTAINER
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
FAN SPEED
➤
➤
Full Speed
SMOKER
FOR OVENS EQUIPPED WITH SMOKING FUNCTION
APPROXIMATE SMOKE TIME
FINAL INTERNAL
TEMPERATURE
1 hour
(light flavor)
2 hours
(heavy flavor)
185°F
(80°C)
USE APPROXIMATE SMOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
S T O P T H E S M 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.
Press Chef Function key.
Turn knob until Smoker icon is displayed.
Press Chef Function key.
“YES” or “NO” check box will appear in display.
Use knob or up/down arrow keys to select “YES”.
Press Chef Function key to confirm setting.
Press START.
OR On S-Control models, press the Smoking
button at the beginning of the cooking cycle.