Cres Cor 1000-CH-SS Spécifications télécharger pdf (Page 35)

Curing can be done through a

variety of methods that range

from simple salt curing (covering

the surface of the ham with salt

and allowing it to permeate the

flesh) to curing with sugar and

sweet brine. Smoke flavor is

dependent on the residue (reek)

left by the smoke on the flesh.

Maple and Hickory are the woods

of preference for most smoking,

but some producers add more

adventurous ingredients such as

juniper berries, mesquite, sage,

rosemary and peat.

Ingredients:

Ham, Boneless, Skinless, Cured and Smoked, 10 to 14 lb.

(4.5 to 6 kg)

Vents:

One-half open

Preparation:

Preheat oven to desired temperature for 30 minutes.

Place ham directly on wire shelves for cooking

Set Thermostats:

Cook Thermostat set to 250°F to 275°F (121°C to 135°C)

Hold Thermostat set to 160°F (71°C)

Set Cook Timer:

12 minutes per pound for the first ham (26 minutes per

kilogram) plus add 30 minutes for each additional ham

Minimum Hold Time:

1 to 2 hours

Final Internal Temperature:

160°F (71°C)

Overnight Cook–N–Hold optional

Maximum Hold Time:

10 hours

CURED AND

SMOKED HAM

FULL SIZE SPLIT

Cook-N-Hold Cook-N-Hold

Shelves / Pans 6 3

Items per Shelf / Pan 3 Hams 3 Hams

Approximate Capacity 18 Hams 9 Hams

Approximate Weight

Capacity

up to 240 lbs. up to 120 lbs.

1 2 ... 30 31 32 33 34 35 36 37 38 39 40 ... 87 88

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Cres Cor 1000-CH-SS Spécifications Page 35

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