Alto-Shaam 750-TH SERIES Bedienungsanleitung

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Richtige Gebrauchsanleitung

Die Vorschriften verpflichten den Verkäufer zur Übertragung der Gebrauchsanleitung Alto-Shaam 750-TH SERIES an den Erwerber, zusammen mit der Ware. Eine fehlende Anleitung oder falsche Informationen, die dem Verbraucher übertragen werden, bilden eine Grundlage für eine Reklamation aufgrund Unstimmigkeit des Geräts mit dem Vertrag. Rechtsmäßig lässt man das Anfügen einer Gebrauchsanleitung in anderer Form als Papierform zu, was letztens sehr oft genutzt wird, indem man eine grafische oder elektronische Anleitung von Alto-Shaam 750-TH SERIES, sowie Anleitungsvideos für Nutzer beifügt. Die Bedingung ist, dass ihre Form leserlich und verständlich ist.

Was ist eine Gebrauchsanleitung?

Das Wort kommt vom lateinischen „instructio”, d.h. ordnen. Demnach kann man in der Anleitung Alto-Shaam 750-TH SERIES die Beschreibung der Etappen der Vorgehensweisen finden. Das Ziel der Anleitung ist die Belehrung, Vereinfachung des Starts, der Nutzung des Geräts oder auch der Ausführung bestimmter Tätigkeiten. Die Anleitung ist eine Sammlung von Informationen über ein Gegenstand/eine Dienstleistung, ein Hinweis.

Leider widmen nicht viele Nutzer ihre Zeit der Gebrauchsanleitung Alto-Shaam 750-TH SERIES. Eine gute Gebrauchsanleitung erlaubt nicht nur eine Reihe zusätzlicher Funktionen des gekauften Geräts kennenzulernen, sondern hilft dabei viele Fehler zu vermeiden.

Was sollte also eine ideale Gebrauchsanleitung beinhalten?

Die Gebrauchsanleitung Alto-Shaam 750-TH SERIES sollte vor allem folgendes enthalten:
- Informationen über technische Daten des Geräts Alto-Shaam 750-TH SERIES
- Den Namen des Produzenten und das Produktionsjahr des Geräts Alto-Shaam 750-TH SERIES
- Grundsätze der Bedienung, Regulierung und Wartung des Geräts Alto-Shaam 750-TH SERIES
- Sicherheitszeichen und Zertifikate, die die Übereinstimmung mit entsprechenden Normen bestätigen

Warum lesen wir keine Gebrauchsanleitungen?

Der Grund dafür ist die fehlende Zeit und die Sicherheit, was die bestimmten Funktionen der gekauften Geräte angeht. Leider ist das Anschließen und Starten von Alto-Shaam 750-TH SERIES zu wenig. Eine Anleitung beinhaltet eine Reihe von Hinweisen bezüglich bestimmter Funktionen, Sicherheitsgrundsätze, Wartungsarten (sogar das, welche Mittel man benutzen sollte), eventueller Fehler von Alto-Shaam 750-TH SERIES und Lösungsarten für Probleme, die während der Nutzung auftreten könnten. Immerhin kann man in der Gebrauchsanleitung die Kontaktnummer zum Service Alto-Shaam finden, wenn die vorgeschlagenen Lösungen nicht wirksam sind. Aktuell erfreuen sich Anleitungen in Form von interessanten Animationen oder Videoanleitungen an Popularität, die den Nutzer besser ansprechen als eine Broschüre. Diese Art von Anleitung gibt garantiert, dass der Nutzer sich das ganze Video anschaut, ohne die spezifizierten und komplizierten technischen Beschreibungen von Alto-Shaam 750-TH SERIES zu überspringen, wie es bei der Papierform passiert.

Warum sollte man Gebrauchsanleitungen lesen?

In der Gebrauchsanleitung finden wir vor allem die Antwort über den Bau sowie die Möglichkeiten des Geräts Alto-Shaam 750-TH SERIES, über die Nutzung bestimmter Accessoires und eine Reihe von Informationen, die erlauben, jegliche Funktionen und Bequemlichkeiten zu nutzen.

Nach dem gelungenen Kauf des Geräts, sollte man einige Zeit für das Kennenlernen jedes Teils der Anleitung von Alto-Shaam 750-TH SERIES widmen. Aktuell sind sie genau vorbereitet oder übersetzt, damit sie nicht nur verständlich für die Nutzer sind, aber auch ihre grundliegende Hilfs-Informations-Funktion erfüllen.

Inhaltsverzeichnis der Gebrauchsanleitungen

  • Seite 1

    L OW T E M P E R A T U R E C O O K I N G A N D H O L D I N G G U I D E L I N E S Manuall y Operated Ovens[...]

  • Seite 2

    #566 • 2/08 LOW TEMPERA TURE COOKING AND HOLDING OVENS G E N E R A L I N D E X W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P HO N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● F A X : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 - 8 7 4 4 U . S . A . ?[...]

  • Seite 3

    S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 1. W e l c o m e t o t h e cost saving convenience o f L o w T e m p e r a t u r e C o o k i n g . In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat. The heating method provided by Halo Heat low temp[...]

  • Seite 4

    S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 2. M E A T A N D N U TRITION Meat plays a significant role in the diet; therefor e, one of the primary goals in food p r e p a r a t i o n i s p r o p e r n u t r i t i o n . M e a t i s o n e o f t h e b e s t s o u r c e s o f p r o t e i n ; i s a r i c h s o u r[...]

  • Seite 5

    S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 3. LOW TEMPERA TURE CO OKING INTRODUCTION T O C A L C U L A T E M E A T S H R I N K A G E START IN G W EI GH T ( Wei g ht o f R aw Pr od uc t) - MI NU S : EN DI NG W E IG HT (W ei gh t of C o ok ed P ro d uc t) E Q U A L S : A M O U N T O F S H R I N K A G E AMOUNT [...]

  • Seite 6

    S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 4. L A BOR A N D E QU IP ME N T C OS T RE DU C TION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls ar e set, there is no need to check, stir , or adjust the time or the temperature. Minimal time is spen[...]

  • Seite 7

    S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 5. LOW TEMPERA TURE CO OKING INTRODUCTION M A N U A L C O O K & H O L D O V E N — O P T I O N S & A C C E S S O R I E S 1000-TH-I 1000-TH-II 10 00 -T H-I I SP LI T 750-TH-II 500-TH-II DESCRIPTION B UM PER F U L L P E R I M E T E R 5005103 5005103 5005103 5[...]

  • Seite 8

    S E C T I O N 2 • O P E R AT I O N 6. OPERA TION O V E N C H A R A C T E R I S T I C S The oven is equipped with a special, low-heat- density , heating cable. Through the H a lo H e a t ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to provide an evenly applied heat sour ce, controlled by an oven[...]

  • Seite 9

    S E C T I O N 2 • O P E R AT I O N 7. O VEN COMP ARTMENT CONTR OL P ANEL IDENTIFICA TION 1 . P r e s s o v e n P O W E R S W I T C H 쐄 “ O N . ” • P O W E R “ O N ” INDICA TOR SWITCH will illuminate and will remain lit as long as the power switch i s i n t h e “ O N ” p o s i t i o n . 2 . Set “ HOLD ” t h e r m o s t a t 쐇 [...]

  • Seite 10

    S E C T I O N 2 • O P E R AT I O N 8. OPERA TION 1. PREP ARE OVEN FOR COOKING A . Insert and adjust the requir ed number of s h e l v e s i n s i d e t h e c o o k i n g c o m p a r t m e n t . P l a c e t h e c u r v e d e d g e o f t h e s h e l f t o w a r d the back of the oven. B . Adjust the inside door vents as indicated in t h e i n d i v[...]

  • Seite 11

    S E C T I O N 2 • O P E R AT I O N 9. OPERA TION 8. DETERMINING IF PRODUCT IS SUFFICIENTL Y COOKED A . A l l o w C O O K t i m e r t o c y c l e t o t h e “ O F F ” position. B . Before opening the oven door , leave the product in the HOLD cycle for a minimum of one hour . This time period will allow the o v e n t e m p e r a t u r e t o d e [...]

  • Seite 12

    S E C T I O N 2 • O P E R AT I O N 1 0 . OPERA TION COOKING and HOLDING PR OCEDURES — MANU AL O VENS 9 . R E H E A T I N G A . Any over production must be removed f r o m t h e o v e n , w r a p p e d , r a p i d l y c h i l l e d , a n d r e f r i g e r a t e d . B . P r o d u c t c a n b e r e m o v e d f r o m r e f r i g e r a t o r, r e t [...]

  • Seite 13

    S E C T I O N 2 • O P E R AT I O N 1 1 . OPERA TION C H E F O P E R A T I N G T I P S 1 . F o r c o o k i n g s p e c i f i c p r o d u c t s , r e f e r t o i n d i v i d u a l c o o k a n d h o l d i n s t r u c t i o n s . 2 . T o s e t t i m e , t u r n t h e t i m e r k n o b p a s t t h e requir ed number of hours, then immediately bring it[...]

  • Seite 14

    CLEANING & MAINTENANCE S E C T I O N 3 • C L E A N I N G & MAINTENANCE 1 2 . PROTECTING ST AINLESS STEEL SURF ACES It is important to guard against corrosion in the care of stainless steel sur faces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective sur face layer of stainless steel. Abrasive pads, steel w[...]

  • Seite 15

    CLEANING & MAINTENANCE S E C T I O N 3 • CLEANING & M A I N T E N A N C E 1 3 . The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory , appetizing food. There is an important r elationship between c l e a n l i n e s s a n d f o o d f l a v o r a n d a r o m a . G o o d e q u i p [...]

  • Seite 16

    S E C T I O N 4 • BEEF 1 4 . COOKING GUIDELINES B E E F B e e fB r i s k e t ........................... 1 5 B e e fS h o r tR i b s ........................ 1 6 B e e fS t r i p l o i n ......................... 1 7 C o r n e dB e e f ........................... 1 8 H a m b u r g e r s .......................... 1 9 P r i m e R i b( # 1 0 9 ) ..[...]

  • Seite 17

    B e e f B r i s k e t , F r e s h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket dir ectly on wire shelves. S E C T I O N 4 • B E E F 1 5 . BEEF BRISKET 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX[...]

  • Seite 18

    S h o r t R i b s : 1 0 t o 1 2 o z . p i e c e s S eason as desired. Place ribs side-by-side in pans. For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moistur e. S E C T I O N 4 • B E E F 1 6 . BEEF SHOR T RIBS 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T [...]

  • Seite 19

    L o i n , S t r i p L o i n , S h o r t - C u t , B o n e l e s s : 8 t o 1 2 l b ( 4 t o 5 k g ) Season as desired. Place roasts directly on the wir e shelves with fat side down. Place larger r oasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 1 7 . BEEF STRIPLOIN 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S[...]

  • Seite 20

    C o r n e d B e e f : 9 t o 1 2 l b ( 4 t o 5 k g ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wir e shelf. S E C T I O N 4 • B E E F 1 8 . C O R N E D B E E F 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M[...]

  • Seite 21

    G r o u n d B e e f ( f r e s h , n o t f r o z e n ) : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( M INIMUM ) G r o u n d B e e f , f r o z e n : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( MINIMUM ) Place hamburger patties side-by-side dir ectly on sheet pans. S E C T I O N 4 • B E E F 1 9 . H A M B U R G E R S 500 S E R I E S 7 5 0 S E R I E S[...]

  • Seite 22

    B e e f R i b , R o a s t R e a d y, w i t h F a t C a p , # 1 0 9 : 2 0 l b ( 9 k g ) A v e r a g e W e i g h t Season as desired. Place roasts directly on wir e shelves with the larger roasts towar d the top of the oven compartment. S E C T I O N 4 • B E E F 2 0 . P R I M E R I B 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER [...]

  • Seite 23

    B e e f R i b , R o a s t R e a d y S p e c i a l , T i e d : 1 4 t o 1 8 l b ( 6 t o 8 k g ) A v e r a g e W e i g h t Season as desired. Place roasts directly on wir e shelves with the larger roasts towar d the top of the oven compartment. S E C T I O N 4 • B E E F 2 1 . PRIME RIB SPECIAL 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E[...]

  • Seite 24

    B e e f R i b e y e R o l l , L i p O n , # 1 1 2 A : 8 t o 1 2 l b ( 3 t o 5 k g ) Season as desired. Place roasts directly on the wir e shelves, fat side down. Place larger r oasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 2 2 . R I B E Y E 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T [...]

  • Seite 25

    B e e f R o u n d , To p ( I n s i d e ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) B e e f R o u n d , B o t t o m ( G o o s e n e c k ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) S e a s o n a s d e s i r e d . P l a c e r o a s t s d i r e c t l y o n w i r e s h e l v e s w i t h f a t s i d e d o w n . P l a c e l a r[...]

  • Seite 26

    A n y o n e o f a v a r i e t y o f b e e f r o u n d s u s e d f o r c a r v i n g o n a b u f f e t l i n e . M a y b e b o n e - i n o r b o n e l e s s a n d m a y h a v e a h a n d l e o n o r o f f a s r e q u i r e d . W E I G H T R A N G E : 4 0 t o 5 0 l b ( 1 8 t o 2 3 k g ) 5 0 t o 8 0 l b ( 2 3 t o 3 6 k g ) Meat should be at a refriger[...]

  • Seite 27

    B e e f L o i n , F u l l Te n d e r l o i n , S i d e M u s c l e O f f , S k i n n e d : 4 t o 6 l b ( 2 t o 3 k g ) Season as desired. Place tenderloins directly on wire shelves. S E C T I O N 4 • B E E F 2 5 . T E N D E R L O I N 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R [...]

  • Seite 28

    Ve a l L o i n , Tr i m m e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. S E C T I O N 4 • V E A L 2 6 . V E A L L O I N 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 1 4 0 ° F ( 6 0 ° C ) [...]

  • Seite 29

    L a m b L e g , B o n e l e s s , T i e d : 8 t o 1 1 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. S E C T I O N 4 • L A M B 2 7 . L A M B , L E G 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 2 h o u r[...]

  • Seite 30

    L a m b R a c k , R o a s t R e a d y, S i n g l e , F r e n c h e d : 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. S E C T I O N 4 • L A M B 2 8 . L A M B R A C K S ( F r e n c h e d ) 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT[...]

  • Seite 31

    Po r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) S e a s o n a s d e s i r e d a n d p l a c e d i r e c t l y o n w i r e s h e l v e s . S E C T I O N 4 • P O R K 2 9 . HAM, FRESH 500 S E R I E S 750 S E R I E S 1000 SERIES MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 160°F[...]

  • Seite 32

    DOOR VENTS: ONE-HALF OPEN H a m , B o n e l e s s , S k i n l e s s , C u r e d a n d S m o k e d : 1 0 t o 1 4 l b ( 4 , 5 t o 6 k g ) Place ham directly on wir e shelves for cooking. S E C T I O N 4 • P O R K 3 0 . HAM, CURED AND SMOKED 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 SHEL VES I T E M S P E R S H E [...]

  • Seite 33

    Po r k L o i n C h o p s : . . . . . . 3 t o 8 o z ( 8 5 t o 2 2 7 g r a m s ) a p p r o x i m a t e w e i g h t r a n g e Po r k L o i n R i b C h o p s w i t h Po c k e t ( STUFFED ): . . . 5 t o 8 o z ( 1 4 2 t o 2 2 7 g r a m s ) a p p r ox i m a t e w e i g h t r a n g e T h i c k n e s s : . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

  • Seite 34

    DOOR VENTS: ONE-HALF OPEN Po r k L o i n , B o n e l e s s , T i e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place r oasts directly on wire shelves for cooking. S E C T I O N 4 • P O R K 3 2 . P O R K L O I N 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 SHEL VES I T E M S P E R S H E L F A P P R OX I[...]

  • Seite 35

    Po r k S h o u l d e r, B o s t o n B u t t , B o n e l e s s : 8 t o 1 0 l b ( 4 t o 5 k g ) S e a s o n a s d e s i r e d a n d p l a c e i n p a n s . S E C T I O N 4 • P O R K 3 3 . P O R K S H O U L D E R 500 S E R I E S 750 S E R I E S 1000 SERIES MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC [...]

  • Seite 36

    DOOR VENTS: ONE-HALF OPEN S p a r e r i b s : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) P o r k L o i n , B a c k R i b s ( B A B Y B A C K R I B S ) : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) Ribs can be cooked from fr ozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping and cover w i t h c l e a r p l a s t i c w r a[...]

  • Seite 37

    S a u s a g e , F r e s h : Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc. Place sausage side-by-side on sheet pans. Add a sufficient amount of hot water so that it just covers the bottom of each pan. Cover each pan with clear plastic wrap. S E C T I O N 4 • P R O C [...]

  • Seite 38

    C h i c k e n B r e a s t s , B o n e l e s s : 8 o z ( 2 2 7 g r a m s ) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or margarine ( O P T I O N A L ), and lightly sprinkle with salt, pepper , and paprika. S E C T I O N 4 • P O U LT RY 3 6 . CHICKEN BREASTS 5 0 0 S E R I E S 7 5 0 S E R I [...]

  • Seite 39

    C h i c k e n : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) a v e r a g e w e i g h t Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( O P T I O N A L ). Season as desired and sprinkle with paprika. S E C T I O N 4 • P O U LT RY 3 7 . C H I C K E N , P I E C E S a n d H A LV E S 5 0 0 S E R I E S 750 S E [...]

  • Seite 40

    C h i c k e n , W h o l e : 2 - 1 / 4 t o 2 - 3 / 4 l b ( 1 t o 1 , 2 k g ) Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( O P T I O N A L ) . S e a s o n a s d e s i r e d a n d sprinkle with paprika. F o r b e t t e r w h o l e b i r d a p p e a r a n c e , f o l d c h i c k e n w i n g s a n d t u c k u n d e [...]

  • Seite 41

    C h i c k e n P i e c e s : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) f r y e r, 8 p i e c e c u t Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dr edge in dry breading. Coat pans with vegetable release spray . Place chicken side-by-side on pans — separating breas ts and wings fro[...]

  • Seite 42

    R o c k C o r n i s h G a m e H e n s : 1 2 o z ( 3 4 0 g r a m s ) e a c h Clean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the skin of the hen (lower end of bird), cr oss hen legs and insert both legs through the slit. Brush hens with oil, butter , or m a r g a r i n e ( O P T I O N A L ). Season as[...]

  • Seite 43

    D u c k , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika and place directly on wire shelves. S E C T I O N 4 • P O U LT RY 4 1 . D U C K , W H O L E 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 185° to [...]

  • Seite 44

    T u r k e y, W h o l e : 2 5 l b ( 1 1 k g ) T urkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( O P T I O N A L ) , a n d s p r i n k l e w i t h paprika. Place directly on wire shelves. S E C T I O N 4 • P O U LT RY 4 2 . T U R K E Y 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 S[...]

  • Seite 45

    T u r k e y B r e a s t : 1 0 t o 1 5 l b ( 5 t o 7 k g ) T urkey breast should be at a r efrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a pr eheated oven. Season as desired. Brush with oil, butter or margarine ( O P T I O N A L ), and sprinkle with paprika. Place breasts direct ly on wire shelves. S E C T I O N 4 • P O U L[...]

  • Seite 46

    T u r k e y R o l l , P r e c o o k e d , F ro z e n : 8 t o 1 2 l b ( 4 t o 5 k g ) P l a c e f u l l y f r o z e n t u r k e y r o l l s d i r e c t l y o n w i r e s h e l v e s t o r e h e a t . S E C T I O N 4 • P O U LT RY 4 4 . T U R K E Y R O L L 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 SHEL VES I T E [...]

  • Seite 47

    F i s h F i l l e t s , F r e s h o r F r o z e n : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Brush fish with oil, b u t t e r o r m a r g a r i n e . S e a s o n a s d e s i re d a n d s p r i n k l e l i g h t l y w i t h p a p r i k a . L o o[...]

  • Seite 48

    S a l m o n S t e a k s : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) , 1 " ( 2 5 m m ) t h i c k Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired. S E C T I O N 4 • F I S H 4 6 . SALMON STEAKS 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 SHEL VE[...]

  • Seite 49

    Tro u t , W h o l e : 1 l b ( 4 5 4 g m ) d r e s s e d S p r a y o r c o a t s h e e t p a n s w i t h o i l . Wi p e t r o u t w i t h a d a m p t o w e l a n d p l a c e s i d e - b y - s i d e o n s h e e t p a n s . Season as desired. S E C T I O N 4 • F I S H 4 7 . T R O U T 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER O[...]

  • Seite 50

    Po t a t o e s , B a k i n g : 8 0 t o 9 0 c o u n t Always store potatoes at r oom temperature. W ash potatoes before placing in a pr eheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes directly on wir e shelves. S E C T I O N 4 • MISCELLANEOUS 4 8 . 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 [...]

  • Seite 51

    P rebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixture into the pr ebaked shells and bake in a preheated oven. Quiche is done when product sets-up. S E C T I O N 4 • M I S C E L L A N E O U S 4 9 . Q U I C H E 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER OF SHEL VES I T E M [...]

  • Seite 52

    Use 1 x 1 or 1 x 1-1/2 ratio of rice to water . Rice that is high in starch needs to be rinsed. Fill pans to half the pan depth and cover pans with foil. S E C T I O N 4 • MISCELLANEOUS 5 0 . RICE 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 SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P[...]

  • Seite 53

    U s e a f a v o r i t e c u s t a r d r e c i p e . Pour custard mixtur e into cups to a depth of 2/3 the container height and place cups on a sheet pan. N O W AT E R B AT H I S R E Q U I R E D . B a k e i n a p r e h e a t e d o v e n . Custard is done when knife inserted in center of cup is clean when r emoved. S E C T I O N 4 • M I S C E L L A[...]

  • Seite 54

    Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when r emoved. S E C T I O N 4 • MISCELLANEOUS 5 2 . S H E E T C A K E 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 N[...]

  • Seite 55

    Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheese c ake is done when a toothpick inserted in the center is clean when removed. T o prevent cracking, allow the cheese cake t o r e m a i n i n t h e o v e n u n t i l i t r e a c h e s r o o m t e m p e r a t u r e . S E C T I O N 4 ?[...]

  • Seite 56

    P R O D U C T M U S T B E F U L L Y F R O Z E N W H E N P L A C E D I N A P R E H E AT E D OV E N . L e a v e p r o d u c t i n o r i g i n a l c o n t a i n e r w i t h f o i l c o v e r i n p l a c e . * Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on wir[...]

  • Seite 57

    DOOR VENTS: CLOSED P R O D U C T M U S T B E F U L L Y F R O Z E N W H E N P L A C E D I N A P R E H E AT E D O V E N . Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place c o n t a i n e r s d i r e c t l y o n w i r e s[...]

  • Seite 58

    CHICKEN NUGGETS: Approximately 40 per full-size sheet pan C O R N D O G S : Approximately 30 per full-size sheet pan E G G R O L L S : Approximately 40 per full-size sheet pan M I N I P I Z Z A : Approximately 12 to 15 per full-size sheet pan Line sheet pans with baking pan liners (optional) and insert wire pan grid. P l a c e i t e m s s i d e - b[...]

  • Seite 59

    A p p r o x i m a t e l y 3 6 w r a p p e d s a n d w i c h e s p e r f u l l - s i z e s h e e t p a n . S E C T I O N 4 • M I S C E L L A N E O U S 5 7 . B R E A K FA S T S A N D W I C H E S , F R E S H O R P R E M A D E 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A[...]

  • Seite 60

    P r e m i x e d f r o z e n c o m m e r c i a l c o o k i e d o u g h a t r o o m t e m p e r a t u r e . P r e m i x e d c o m m e r c i a l f r o z e n c o o k i e d o u g h p i e c e s . Preheat oven at 325°F (163°C) for a minimum of one hour . Line full-size sheet pans with baking pan liners. Use a number 30 scoop to produce a 1 oz (28 gm) co[...]

  • Seite 61

    F r o z e n P r e c o o k e d D o u g h n u t s Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can be heated from a thawed or fully fr ozen state. For more even heating, place pans with solid doughnuts toward the top of the oven compartment and doughnuts with holes toward the bottom [...]

  • Seite 62

    Remove dough from r etarder or refrigerator , and allow covered pr oduct to set up at room temperatur e. Preheat oven for 45-60 Minutes. Pour approximately 2 quarts (c. 2 liters) of hot water , 140-180°F (60-82°C) into a pan on the bottom surface of the holding compartment. S E C T I O N 4 • MISCELLANEOUS 6 0 . PR OOFING DOUGH 5 0 0 S E R I E S[...]

  • Seite 63

    S E C T I O N 4 • M I S C E L L A N E O U S 6 1 . N O T E S[...]

  • Seite 64

    S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 6 2 . SMOKER OPERA TIO N CONTROLS AND INDICA T ORS 1 . T urn upper oven POWER SWITCH 쐄 “ O N . ” A . P O W E R “ O N ” INDICA TOR SWITCH will illuminate and will r emain lit as long as the oven Power Switch is in the “ O N ” position. 2 . Load wood chips. A . Measu[...]

  • Seite 65

    S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 63. SMOKER OPERA TIO N 1. PREP ARE OVEN FOR COOKING A . Insert and adjust the requir ed number of shelves inside the cooking cavity . Insert each shelf with curved edge of the shelf toward the back of the oven. B . Adjust the inside door vents as indicated in the individual cook[...]

  • Seite 66

    S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 6 4 . SMOKER OPERA TIO N 8. SET SMOKING TIMER A . The Smoking T imer activates the heating element located within the W ood Chip Container . When the W ood Chip Container is full, and the Smokeing T imer is turned clockwise as far as it will turn, the wood chips will smoke for a[...]

  • Seite 67

    S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 65. SMOKER OPERA TIO N 1 1 . R E H E A T I N G A . Any overproduction must be r emoved from the oven, wrapped, quickly chilled, and refrigerated. Product can be r emoved from refrigeration and r eturned to the oven for reheating the next day . B . Products must be r eheated at a[...]

  • Seite 68

    none S E C T I O N 6 • SMOKING PROCEDURES 6 6 . 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES ITEMS PER SHELF A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S Beef Brisket, Fresh: 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket as desired. Place brisket directly on wire shelves fat side down. Briskets can also be wrapped in c[...]

  • Seite 69

    S E C T I O N 6 • SMOKING PROCEDURES 6 7 . none SMOKED FRESH HAMS 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S P o r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) Season as desired and place dir ectly on wire shelves. 12 minutes per pound for[...]

  • Seite 70

    none S E C T I O N 6 • SMOKING PROCEDURES 6 8 . SMOKED DUCK 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S Du c k, W h o le : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika. Place ducks directly on wir e shelves. 3-1/2 to 4 hours 1[...]

  • Seite 71

    S E C T I O N 6 • SMOKING PROCEDURES 6 9 . 12" 20" x 2-1/2" (GN 1 / 1 ) P AN PLACEMENT : Position 1, 4, & 7 F R O M T H E T O P O F T H E O V E N SMOKED FISH FILLETS 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S Portion cut fish. [...]

  • Seite 72

    Shrimp: 16 to 20 count Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans. SMOKED SHRIMP 767-SK 1767-SK M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 150° to 160°F (66° to 71°C) none 1 hour 160°F (71°C) 250°F (121°C) 4[...]

  • Seite 73

    S E C T I O N 6 • SMOKING PROCEDURES 7 1 . COLD SMOKED SALMON PRODUCT SPECIFICA TIONS and PREP ARA TION DOOR VENTS: CLOSED WOOD CHIP CONT AINER: FULL 12" x 20" x 2-1/2" (GN 1 /1 : 325mm x 530mm x 65mm) 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC [...]

  • Seite 74

    S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 7 2 . FOOD HOLDING and SANIT A TION FOOD HOLDING - FUNCTION & V ALUE In the previous sections, cooking pr ocedures in the Halo Heat Low T emperature Cooking and Holding Oven have been emphasized. If practical to the individual food service operation, these ovens can also be used[...]

  • Seite 75

    S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 73. FOOD HOLDING and SANIT A TION GENERAL HOLDING CABINET OPERA TION 1 . PREHEA T THE HOLDING CABINET TO DESIRED TEMPERA TURE FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and will remain lit as long as the [...]

  • Seite 76

    S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 7 4 . FOOD HOLDING and SANIT A TION S A N I TA T I O N a n d H A N D L I N G Food flavor and aroma ar e usually so closely related it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor . Cleanli[...]

  • Seite 77

    S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 75. FOOD HOLDING and SANIT A TION F O O D S A F E T Y G U I D E L I N E S Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP , an acronym for Hazard Analysis (at) Critical Control Points, is a qualit[...]

  • Seite 78

    Alto-Shaam has established a twenty-f our hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hour s. The emergency service a c c e s s i s p r o v i d e d e x c l u s i v e l y f o r Alto-Shaam equipment and is av ailable throughout the United States thr ough the u[...]

  • Seite 79

    # 5 6 6 • 1 0 / 0 8 W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● FAX : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 - 8 7 4 4 U . S . A . ● w w w. a l t o - s h a a m . c o m P R I N T E D I N U . S[...]