Alto-Shaam 1000 SERIES manuel d'utilisation

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 M a n u a l l y O p e r a t e d O v e n s[...]

M N - 2 8 6 5 5 • 1 0 / 0 9 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 H O N E : (2 6 2) 25 1 -3 80 0 ( 8 0 0 ) 5 5 8- 8 74 4 U . S . A . / CANADA ● F A X : ( 2 6 2) 2 51 - 70 67 (8 00 ) 32 9- 8 74 4 U . S . A . ?[...]

S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 1. W elcome to the cost saving conve nience 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 temperature cookin[...]

S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 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 ro 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 c e o f[...]

S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 3. LOW TEMPERA TURE COOKING 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 G HT ( We ig ht of R aw Pr od u ct ) - MI NU S : EN DI N G WE IG H T (Wei g ht o f Co o ke d Pr od u ct ) E Q U A L S : A M O U N T O F S H R I N K A G E AMOUNT OF SHRI[...]

S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 4. L A BOR A N D E QU IP ME N T C OS T RE DU C T ION 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 spent atte[...]

S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 5. LOW TEMPERA TURE COOKING 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 RI M ET ER 5009767 5005103 5005103 5004861 5006[...]

S E C T I ON 2 • O P ER A T 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 ea 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 s[...]

S E C T I ON 2 • O P ER A T 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 t[...]

S E C T I ON 2 • O P ER A T I O N 8. OPERA TION 1. PREP ARE OVEN FOR COOKING A . Insert and adjust the r equired 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 rd the back of the oven. B . Adjust the inside door vents as indicated in t h e i n d i v i[...]

S E C T I ON 2 • O P ER A T 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 . Befor e 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 [...]

S E C T I ON 2 • O P ER A T 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 r emoved f ro 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 ro d u c t c a n b e r e m o v e d f r o m re f r i g e r a t o r, r e t u r[...]

S E C T I ON 2 • O P ER A T 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 ro 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 b[...]

CLEANING & MAINTENANCE S E C T I ON 3 • C L EA NI N G & MAINTENANCE 1 2 . CONTINUED C A U T I O N T O PRO TECT ST AINLESS STEEL SURF A CES, COMPLETEL Y A V OID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE B ASED CLEANERS, OR CLEANERS CONT AINING QU A TERNAR Y SAL TS. NEVER USE HYDROCHLORIC A CID (MURIA TIC A CID) ON ST AINLESS STEEL. [...]

CLEANING & MAINTENANCE S E C T I ON 3 • CLEANING & M A IN TE N AN CE 1 3 . The cleanliness and appearance of this equipment will contribute considerably to operating e f f i c i e n c y a n d s a v o r y , a p p e t i z i n g f o o d . T h e r e i s a n i m p o r t a n t re l a t i o n s h i p b e t w e e n c leanliness and food flavor an[...]

S E C T I ON 4 • B E EF 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 ) .[...]

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 directly on wire shelves. S E C T I ON 4 • B E EF 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 ROX I M[...]

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 ON 4 • B E EF 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 E [...]

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 dir ectly on the wire shelves with fat side down. Place larger roasts towar d the top of the oven compartment. S E C T I ON 4 • B E EF 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 N[...]

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 ON 4 • B E EF 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 ROX I M ATE M A X I M U M C [...]

G r o u n d B e e f ( f r e s h , n o t f ro 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 ro 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 ON 4 • B E EF 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 1 0[...]

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 ) Av e r a g e W e i g h t Season as desired. Place roasts dir ectly on wire shelves with the larger r oasts toward the top of the oven compartment. S E C T I ON 4 • B E EF 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 OF [...]

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 ) Av e r a g e W e i g h t Season as desired. Place roasts dir ectly on wire shelves with the lar ger roasts toward the top of the oven compartment. S E C T I ON 4 • B E EF 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 L [...]

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 dir ectly on the wire shelves, fat side down. Place larger roasts towar d the top of the oven compartment. S E C T I ON 4 • B E EF 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 E [...]

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[...]

A n y o n e o f a v a r i e t y o f b e e f ro u n d s u s e d f o r c a r v i n g o n a b u ff 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 refrigerate[...]

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 wir e shelves. S E C T I ON 4 • B E EF 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 ROX[...]

Ve a l L o i n , T r 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 ON 4 • V E AL 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 ROX I M ATE M A X I M U M C A P A C I T Y P A N S 1 4 0 ° F ( 6 0 ° C ) M[...]

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 ON 4 • L A MB 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 ROX I M ATE M A X I M U M C A P A C I T Y P A N S 2 h o u r s[...]

L a m b R a ck , R o a s t R e a d y , S i n g l e , F r e n ch e d : 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. S E C T I ON 4 • L A MB 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 ROX I M ATE M [...]

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 an d p l a c e d i r e c t l y o n w ir e s h e l v e s . S E C T I ON 4 • P O RK 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 ROX I M ATE M A X I M U M C A P A C I T Y P A N S 160°F (71[...]

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 ON 4 • P O RK 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 L [...]

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 o x i m a t e w e i gh t r a n g e T h i c k n e s s : . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

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 ON 4 • P O RK 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 ROX I M [...]

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 ac e i n p a n s . S E C T I ON 4 • P O RK 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 ROX I M ATE M A X I M U M C A P A C I T[...]

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 ck R i b s ( BA B Y B AC 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 p [...]

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 ON 4 • P R O CE [...]

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 ON 4 • P O ULT R Y 3 6 . CHICKEN BREASTS 5 0 0 S E R I E S 7 5 0 S E R I E[...]

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 mar garine ( O P TI O N A L ). Season as desired and sprinkle with paprika. S E C T I ON 4 • P O ULT R Y 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 R[...]

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 mar garine ( O P T I O N A L ) . S e a s o n a s d e s i re d an 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 r[...]

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 dredge in dry breading. Coat pans with vegetable release spray . Place chicken side-by-side on pans — separating breasts and wings from [...]

R o ck 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 [...]

D u ck , 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 wir e shelves. S E C T I ON 4 • P O ULT R Y 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 ROX I M ATE M A X I M U M C A P A C I T Y P A N S 185° to 1[...]

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 mar garine ( O P T IO N A L ) , a n d s p r i n k l e w i t h paprika. Place directly on wir e shelves. S E C T I ON 4 • P O ULT R Y 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[...]

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 refrigerated temp erature 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 ( OP T I O N A L ), and sprinkle with paprika. Place breasts directly on wir e shelves. S E C T I ON 4 • P O ULT R[...]

T u r k e y R o l l , P r e c o o k e d , F r o 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 en t u r k e y ro ll s d i r e c t l y o n w ir e s h e l v e s t o r e h e a t . S E C T I ON 4 • P O ULT R Y 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 M S [...]

F i s h F i l l e t s , F r e s h o r F ro 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 ea s o n a s d es i r e d a n d s p r i nk l e l i g ht l y w i t h pa p r i ka . L o o s el [...]

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 ck 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 ON 4 • F I SH 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 VES I[...]

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 tr o u t w i t h a d a m p t ow e l a n d p l a c e s i d e - b y - s i d e o n s he e t p a n s . Season as desired. S E C T I ON 4 • F I SH 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 OF SHE[...]

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 ON 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 N[...]

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 ON 4 • M I SC EL L AN EO 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 S P E[...]

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 ON 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 ROX I M ATE M A X I M U M C A P A[...]

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 RE D . B a k e i n a p re 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 ON 4 • M I SC EL L AN EO [...]

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 removed. S E C T I ON 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 NUM[...]

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 it r e a c h e s ro o m t e m p e r a t u re . S E C T I ON 4 • M [...]

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 AC 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 na 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 e[...]

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 A T E D OV 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 re ct l y o n w i re s he[...]

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 RO 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 [...]

A p p r ox i m a t e ly 3 6 w r a p p e d s a n d w i ch 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 ON 4 • M I SC EL L AN EO 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 ROX I M ATE M A X I M U [...]

P r e m i x e d f ro 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 ro 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) cook[...]

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 towar d the top of the oven compartment and doughnuts with holes toward the bottom[...]

Remove dough from r etarder or refrigerator , and allow covered product to set up at r oom temperature. 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 ON 4 • MISCELLANEOUS 6 0 . PR OOFING DOUGH 5 0 0 S E R I E S 7[...]

S E C T I ON 4 • M I SC EL L AN EO U S 6 1 . N O T E S[...]

S E C T I ON 5 • LOW TEMPERA TURE COOKING & SM O KI N G OP ER AT I ON 6 2 . SMOKER OPERA TION CONTROLS AND INDICA T ORS 1 . T urn upper oven POWER SWITCH 쐄 “ O N . ” A . POWER “ O N ” I N D I C AT O R S W I T C H w i l l i l l u m i n a t e a n d w i l l re m a i n l i t a s l o n g a s t h e o v e n P o w e r S w i t c h i s i n t [...]

S E C T I ON 5 • L O W T E M P ER AT U RE C O O KI NG & S M O KI N G OP ER AT I ON 6 3 . SMOKER OPERA TION 1 . PREP ARE OVEN FOR COOKING A . I n s e r t a n d a d j u s t t h e re q u i re d n u m b e r o f s h e l v e s i n s i d e t h e c o o k i n g c a v i t y . I n s e r t e a c h shelf with curved edge of the shelf toward the back of th[...]

S E C T I ON 5 • LOW TEMPERA TURE COOKING & SM O KI N G OP ER AT I ON 6 4 . SMOKER OPERA TION 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 i s f u l l , a n d t h e S m o k e i n g Tim e r i s t u r n e d clockwise as far as it will turn, the[...]

S E C T I ON 5 • L O W T E M P ER AT U RE C O O KI NG & S M O KI N G OP ER AT I ON 6 5 . SMOKER OPERA TION 1 1 . R E H E A T I N G A . Any overpr oduction must be removed from t h e o v e n , w r a p p e d , q u i c k l y c h i l l e d , a n d r e f r i g e r a t e d . P r o d u c t c a n b e r e m o v e d f r o m refrigeration and r eturned [...]

none S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 6 . 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 P AC I T Y P A N S Bee f Br i s ket , F r es h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket as desired. Place brisket directly on wir e shelves fat side down. Bri[...]

S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 7 . none S M O K E D F R E S H H A M S 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 P AC I T Y P A N S P o r k Fr es h Ha 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 an d p l a c e d i r e c t l y[...]

n o n e S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 8 . S M O K E D D U C K 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 P AC 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[...]

S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 9 . 12" 20" x 2-1/2" (GN 1 / 1 ) P AN PLA CEMENT : P o s i t i o n 1, 4 , & 7 F R O M T H E T O P O F T H E O V E N S M O K E D F I S H F I L L E T S 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 P AC[...]

S h r i m p : 1 6 t o 2 0 c o u n t Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans. S M O K E D S H R I M P 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 ROX I M ATE M A X I M U M C A P A C I T Y P A N S 150° to 160°F (66° to 71°C) none 1 hour 160°F ( [...]

S E C T I ON 6 • S M OK IN G P RO C E DU R ES 7 1 . C O L D S M O K E D S A L M O N PRODUCT SPECIFICA TIO NS and PREP ARA TION D OOR VENTS: CLOSED W OOD CHIP CONT AINER: FULL 1 2 " x 2 0 " 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 [...]

S E C T I ON 7 • F O OD H OL D IN G AN D S AN I T AT I O N 7 2 . FOOD HOLDING and SANIT A T ION 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 with[...]

S E C T I ON 7 • F O OD H OL D IN G A ND S AN I T AT I O N 7 3 . FOOD HOLDING and SANIT A T ION GENERAL HOLDING CABINET OPERA TION 1 . PREHEA T THE HOLDING CABINET T O D E S I R E D T E M P E R AT U R E F O R 3 0 M I N U T E S When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and will remai[...]

S E C T I ON 7 • F O OD H OL D IN G AN D S AN I T AT I O N 7 4 . FOOD HOLDING and SANIT A T ION S A N I T A T I O N Food flavor and aroma ar e usually so closely related that it is dif ficult, if not impossible, to separate them. There is also an important, i nseparable relationship between cleanliness and food flavor . Cleanliness, top operating[...]

S E C T I ON 7 • F O OD H OL D IN G A ND S AN I T AT I O N 7 5 . FOOD HOLDING and SANIT A T ION 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 s afety of your customers. HACCP , an acronym for H azard Analysis (at) Critical Control Points, is a quality[...]

A l t o - S h a a m h a s e s t a b l i s h e d a t w e n t y - f o u r h o u r e m e r g e n c y s e r v i c e c a l l c e n t e r t o o f f e r i m m e d i a t e c u s t o m e r a c c e s s t o a l o c a l a u t h o r i z e d s e r v i c e a g e n c y o u t s i d e o f s t a n d a r d b u s i n e s s h o u r s . T h e e m e r g e n c y s e r v i [...]

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