Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)
Season as desired and place in pans.
SECTION 4 • PO RK
33.
PORK SH OUL DER
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
165° to 170°F (74° to 77°C)
2 hours
12 hours
160°F
(71°C)
250°F
(121°C)
2 none 3
2 roasts per pan
2 pans
2 roasts per pan
2 pans
2 roasts per pan
2 pans
4 roasts
up to 40 lb (18 kg)
10 roasts
up to 100 lb (45 kg)
12 roasts
up to 100 lb (45 kg)
12" x 20" x 2-1/2"
(GN
1
/1: 530 x 325 x 65mm)
12" x 20" x 2-1/2"
(GN
1
/1: 530 x 325 x 65mm)
12" x 20" x 2-1/2"
(GN
1
/1: 530 x 325 x 65mm)
The time and 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 may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
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
S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
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 M A X I M U M H O L D I N G T I M E
A D D I T I O N A L I N F O R M AT I O N • N O T E S
F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E
O V E R N I G H T C O O K & H O L D
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
P R E H E AT T H E O V E N
D O O R V E N T S : O N E - H A L F O P E N
Highly Recommended
20 minutes per pound for the first roast (33 minutes per kilogram)
plus
add 30 minutes for each additional roast.
COOKING GUIDELINES
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