Alto-Shaam 767-SK/III Cooking Manuallines

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.
6 Hours
24 Hours
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
• Press and release control ON/OFF key.
• Press and release control ON/OFF key.
• 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).
• 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 SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour.
• 
Press the HOLD key.
• 
Press the up and down arrows to set the
holding temperature to 160°F (71°C).
PRODUCT SPECIFICATIONS and PREPARATION
MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME
DOOR
VENTS:
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
OVERRIDE ALLOWANCE: 6°F (3,3°C)
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
DUE TO VARIATIONS IN PRODUCT QUALITY, WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
165°F (73°C)
Highly Recommended
Closed
SHELVES
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
PRESS
ELECTRONIC SMOKING OVEN COOKING GUIDELINES
69.
SMOKED BEEF BRISKET
3
3 to 4 roasts
12 roasts 
up to 100 lb (45 kg)
none
FILL
WOOD CHIP
CONTAINER

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