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OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN 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.
SEL ECT CO OKIN G TI ME
SELECT INTERNAL CORE TEMPERATURE
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 O V E N P R O C E D U R E
Press and Set TIMER
Press and Set CORE TEMP
PRESS
START
PRESS
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
➤
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 OR D ELTA- T C OO KI NG USE TH E P ROB E
T EM PE RATU RE C HA RT O N THE D E LT A
- T
P ROC ED UR E PAG E
.
MEAT AND POULTRY
74.
A
PPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
10 minutes/lb
22 minutes/kg
15 minutes/lb
33 minutes/kg
20 minutes/lb
44 minutes/kg
TO B E C AL CUL ATED ON A
S
INGL E R OA ST
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
IN COMBINATION MODE:
RARE
100° to 115°F
(38° to 46°C)
MEDIUM
110° to 125°F
(43° to 52°C)
WELL DONE
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.