Alto-Shaam 767-SK-III Cooking Manuallines

E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S
S M O K E D B E E F B R I S K E T
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
Season brisket as desired. Place brisket directly on wire
shelves, fat side down. Briskets can also be wrapped in
clear plastic wrap for the cooking, smoking, and holding
function ( ).
OPTIONAL
NOTE: Due to the density of this cut of meat a
smoking time of 1 hour will provide a
medium smoke flavor.
D O O R
V E N T S :
Closed
TO COOK BY PROBE
• Press and release control
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
O V E R R I D E A L L O WA N C E : 6 ° F ( 3 , 3 ° C )
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 160°F (71°C).
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
M I N I M U M H O L D I N G T I M E R E Q U I R E D
"HOLD"
T I M E R E Q U I R E D I N
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY
D U E T O VA R I AT I O N S I N P R O D U C T Q UA L I T Y
.
A D J U S T E D A C C O R D I N G LY A LWAY S F O L L OW L O C A L H E A LT H
OVERNIGHT COOK & HOLD:
Highly Recommended
/ key.
ON OFF
.
PRESS
.
6 Hours
C Y C L E B E F O R E S E RV I N G
, ,
W E I G H T A N D D E S I R E D D E G R E E O F D O N E N E S S
(
H Y G I E N E
MODEL
SHELVES
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
TO COOK BY TIME
• Press and release control
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press the TIME key.
• Press the up and down arrows to set the
time to 20 minutes per pound for the first
roast (44 minutes per kilogram)
plus
add 30 minutes for each additional roast.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
CLOSE THE OVEN DOOR
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
M A X I M U M H O L D I N G T I M E
.
.
A L L C O O K I N G S H O U L D B E B A S E D O N I N T E R N A L P R O D U C T T E M P E R AT U R E S
,
T H E C O O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
)
R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S
767-SK/III
3
3 to 4 roasts
12 roasts
up to 100 lb (45 kg)
none
165°F (73°C)
/ key.
ON OFF
.
PRESS
.
24 Hours
.
.
69.