Alto-Shaam MN-28656 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 Electr onically Operated Ovens[...]

M N - 2 8 6 5 6 • 1 0 / 0 9 L O W T E M P E R AT U R E C O O K I N G A N D H O L D I N G O V E N S 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 ) 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[...]

1. W elcome to the cost saving convenience of Low T emperatur e Cooking. 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 cooking and holding ovens consists of an electric thermal cable that encircles the entir e cooking and[...]

2. LOW TEMPERA TURE COOKING INTRODUCTION ME 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 reparation is pr oper nutrition. Meat is one of the best sources of pr otein; is a rich source of B vitamins such as thiamine, riboflavin, and niacin; and includes fats, carbohydrates, minerals,[...]

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 ST ARTING WEIGHT (Weight of Raw Product) - MI NU S: ENDING WEIGHT (Weight of Cooked Product) 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 SHRINKAGE (T otal Weight Lost in Cooking) ÷ D I V I D E D B Y : ST ARTING WEIGHT (Weight of Raw Product) E Q [...]

4. LOW TEMPERA TURE COOKING INTRODUCTION L A BOR A N D E QU IP ME N T C OST 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 spent attending the product during cooking. This ad[...]

5. LOW TEMPERA TURE COOKING INTRODUCTION C O M P A C T C O O K & H O L D S i n g l e c o m p a r t m e n t o v e n w i t h e l e c t r o n i c c o n t r o l s a n d p r o b e . A l l s t a i n l e s s s t e e l c o n s t r u c t i o n . S t a c k a b l e d e s i g n . D O U B L E C O M P A RT M E N T Dual control, double compartment oven with 5[...]

6. LOW TEMPERA TURE COOKING INTRODUCTION E L E C T R O N I C 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 DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250 BU MP E R, F U L L P E RIME TE R RU BBE R 5009767 5005103 5004861 5006782 — C A R VIN G H OL DE R P R I M E R I B S T E A M S H I P R O U N D HL-2[...]

S T A R T - U P 7. LOW TEMPERA TURE COOKING INTRODUCTION OVEN CHARACTERISTICS The cabinet 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 sensor [...]

CONTROL IDENTIFICA TION & FUNCTION 8. 1. ON/OFF KEY • T h e O N / OFF c o n t r o l s y s t e m k e y o p e r a t e s t h e functions of the control panel. If ther e is any power loss during operation, the O N / OFF indicator light will flash. T o clear , push key and release. 2. COOK KEY • T emperature range 200° to 325°F (93° to 162°C[...]

CONTROL IDENTIFICA TION & FUNCTION 9. 11. S TA R T K E Y • Used to initiate a selected mode sequence when pressed and r eleased. Any mode of operation can be s t o p p e d b y p r e s s i n g a n d h o l d i n g t h e S t a r t K e y u n t i l t h e c o n t r o l p r o d u c e s a n a u d i b l e s i g n a l . 12. G R E E N I N D I C AT O R L[...]

CONTROL IDENTIFICA TION & FUNCTION 10. T o turn th e oven con trol pan el O N and O FF : Pr e s s a n d h o ld t h e O N / O F F K e y f o r t h r e e seconds. The oven will beep once. The O N / OFF indicator light will illuminate for o v e n O N c o n d i t i o n a n d w i l l g o o u t f o r a n O F F condition. T o S t o p a n Op e r a t io [...]

CONTROL IDENTIFICA TION & FUNCTION 1 1 . Be e p e r V o lu m e S e l e c t io n Wi t h t h e c o n t r o l i n t h e OF F m o d e , p r e s s an d h o ld the D o w n ▼ A r r o w k e y . After 4 seconds, the display will indicate o n e o f t h e f o u r v o l u m e l e v e l s c o n s i s t i n g o f “ 0 ” f o r volume OFF t o s e t t i n [...]

CONTROL OPERA TION 12. PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F key will illuminate. • The oven will beep for one second and w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e . • The amber hold indicator will illuminate. • The previously set hold temperature will be[...]

CONTROL OPERA TION 1 3 . COOK BY TIME: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y w i l l i l l u m i n a t e . • T h e o v e n w i l l b e e p f o r o n e s e c o n d a n d w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e . • The amber hold indicator will illumi[...]

TO COOK BY PROBE: P R E S S P R O B E K E Y • Last set internal product temperatur e is displayed. ➥ T o c h a n g e t h e 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 , p r e s s t h e U p ▲ o r D o w n ▼ A r r o w k e y . T O C O O K B Y T I M E : P R E S S T I M E K E Y • L a s t s e t t i m e i s d i s p l a y e d . ➥ T o c h[...]

ERASING A COOKING PROGRAM: T o e r a s e a p r o g r a m n o l o n g e r u s e d , o r t o r e v i s e a p r e v i o u s l y p r o g r a m m e d P r e s e t K e y , t h e o v e n m u s t b e i n e i t h e r t h e p o w e r - u p h o l d m o d e o r i n t h e p r e h e a t m o d e . T h e o v e n c a n n o t b e r u n n i n g a P r e s e t M e n u p[...]

CONTROL OPERA TION 16. C OOKING WITH PRESET MENU KEYS: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y will illuminate. • The oven will beep for one second and will begin operating in the hold mode. • The amber hold indicator will illuminate. • The previously set hold temperatur[...]

1. PREP ARE OVEN FOR COOKING A. Insert and adjust the requir ed number of shelves inside the cooking compartment. 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 t h e back of the oven. B. Adjust the inside door vents as indicated in t h e i n d i v i d u a l c o o k i n g p r o c e d u r e s e l e c t e d . C. Insert drip pan d[...]

CONTROL OPERA TION 18. CHEF OPERA TING TIPS 1 . For cooking specific products, r efer to individual cook and hold instructions. 2 . When cooking at 250°F (121°C), it takes approximately one hour for the cooking t e m p e r a t u r e t o d e c r e a s e t o t h e s e l e c t e d holding temperature. During this one hour time period, the product wi[...]

CLEANING & MAINTENANCE 1 9 . P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S I t i s i m p o r t a n t t o g u a r d a g a i n s t c o r r o s i o n i n t h e c a r e o f stainless steel surfaces. H a r s h , c o r r o s i v e , o r inappropriate chemicals can c o m p l e t e l y d e s t r o y t h e protective surface layer of sta[...]

CLEANING & MAINTENANCE 20. 1. CLEAN THE OVEN DAIL Y Disconnect the oven from the power sour ce. Remove all detachable items such as wire shelves, side racks, and drip pans. Clean these items separately . Clean the interior metal surfaces of the oven with a damp, clean cloth and any good commercial deter gent or grease solvent at the recommended[...]

C O O K I N G P R O C E D U R E G U I D E L I N E I N D E X NO TE: A L L C A P A C I T I E S SH OW N I N T H I S M A N U A L A RE B A SE D O N U . S . PA N SI Z E S . GA ST R O N O R M P A N S M AY H O L D M O R E O R L E S S T H A N T H E F OO D Q U A N TI T I E S I N DI C AT E D . 2 1 . COOKING PROCEDURES GUIDELINE INDEX B E E F Beef Brisket 23 R[...]

COOKING NOTES 22.[...]

23. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S 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. E L E C T R O N I C O V E N C O O K I N G G U I D E L I [...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S L o i n , St r i p L o i n , S h o r t - C u t , Bo 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. ELECTR ONIC [...]

25. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S Sh o r t R i b s : 2 t o 3 l b ( 1 t o 1 , 3 k g ) , 1 0 - 1 2 o z . p o r t i o n s Season as desired. Place ribs side-by-side in pans. F or an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional pr oduct[...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S 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. ELECTR ONIC O VEN COOKING GUIDELINES CORNED BEEF 6 or More Hours 24 Hours COOKING BY PRODU[...]

27. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S G roun d B eef (f r es h, n ot f rozen ): 5 oz (142 grams) p er pat ty (mi ni mum) Gr o u nd Be e f, fr o z e n : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( MI N IM U M ) Place hamburger patties side-by-side dir ectly on sheet pans. AD DI T [...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S 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 We i g h t Season as desired. Place roasts directly on wire shelves with the larger r oasts toward the top of the oven compartment. ELECTR ONIC O VEN C[...]

29. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S Bee f Rib, Ro a s t Re a d y Spe c ia l , T ie d : 1 4 t o 1 8 lb ( 6 t o 8 kg ) Av e r a g e Weig h t Season as desired. Place roasts directly on wire shelves with the larger r oasts toward the top of the oven compartment. E L E C T R O N I [...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S 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. ELECTR ONIC O VEN COOKING GU[...]

31. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S B e e f R o u n d , T o 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 eason as desired. Place roasts d[...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Any one of a variety of beef round used for carving on a buf fet line. May be bone-in or boneless and may have a handle o n o r o f f a s r e q u i r e d . W E IGH T RA N GE : 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 ) Mea[...]

33. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S B e e f L o i n , F u l l T e n d e r l o i n , Si d e M u s c l e O f f , Sk i n n e d : 4 t o 6 l b ( 2 t o 3 k g ) Season as desired. Place tenderloin directly on wir e shelves. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S[...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S V e 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. ELECTR ONIC O VEN COOKING GUIDELINES V E A L L O I N 1 Hour 10 Hours • Press the HOLD key . • Press the up and down arr ows to s[...]

OV E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E Optional One-Half Open S E E B E L O W AFTER O VERRIDE: CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE O VEN HAS PREHEA TED . PRESS OR CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE O VEN HAS PREHEA TED .[...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S R ack , R oas t R eady , S i ngl e, Fren che d: 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. ELECTR ONIC O VEN COOKING GUIDELINES L A M B R A C K S ( FRENCHED ) 1 Hour 4 Hours • Press the HOLD key . • Pres[...]

37. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC 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. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S HAM, FRESH 2 Hours 10 Hours • Press the HOLD key . • Press the [...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S H a m , B o n e l e s s , Sk i n l e s s , C u r e d a n d Sm 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. ELECTR ONIC O VEN COOKING GUIDELINES HAM, CURED AND SMOKED 1 to 2 Hours 10 Hours • Press the[...]

39. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S P o r k L o i n , B o n e l e s s , Ti 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. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S PORK LOIN 2 Hours 12 Hours • [...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Sp 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 pa[...]

41. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S Pork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2-inches thick (25 to 38mm) or Pork Loin Rib Chops with Pocket ( STUFFED ): 6 to 8 oz (170 to 227 grams), 1-inch to 1-1/2-inches thick (25 to 38mm) Season a[...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Pork S h oul der , B ost on B utt, B on el es s: 8 to 10 l b (4 to 5 k g) Season as desired and place in pans. ELECTR ONIC O VEN COOKING GUIDELINES PORK SHOULDER 2 Hours 12 Hours COOKING BY PRODUCT PR OBE TEMPERA TURE IS NO T RECOMMENDED FOR THIS ITEM[...]

43. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S S a u s a g e , F r e s h : Any of a variety of processed meat product including bratwurst, Polish sausage, br eakfast links, smoked s a u s a g e , h o t d o g s , e t c . Place sausage side-by-side on sheet pans. Add a sufficient amount of [...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Ch ick en B reasts , B one l ess : 4 to 8 oz (1 13 to 227 grams) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter , or margarine ( O PTIONAL ), and lightly sprinkle with salt, pepper , and paprika. [...]

45. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S C h i c k e n : 2 - 1 / 2 l b t o 2 - 3 / 4 l b ( 1 , 1 k g 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 s prinkle with[...]

N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S C h i c k e n , W h o l e : 2 - 1 / 4 l b 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 s prinkle with paprika. For be[...]

47. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S R ock Corn is h He n s: 12 oz (340 grams) e ach C l e a n h e n s a n d r e m o v e e x c e s s f a t . F o l d w i n g s a n d t u c k u n d e r t h e b a c k o f t h e b i r d . M a k e a s l i t i n t h e s k i n o f t h e h e n ( L O W E R E[...]

N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S 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 wir e shelves. ELECTRONIC OVEN COOKING GUIDELINES DUCK, WHOLE 1 Hour 8 Hours • Press the HOLD key . • Press the up and down arr ows to [...]

49. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S T u r k e y, W h o l e : u p t o 2 5 l b ( 1 1 k g ) T urkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( OP T I O N A L ) . 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 . ELECTRONIC OVEN COOKING GUIDELINES[...]

N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y P AN 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 re frigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a pr eheated oven. S eason as desired. Brush with oil, butter , or margarine ( O P T I[...]

51. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S 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 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 . ELECTRONIC OVEN COOKING GUIDELINES TURKEY ROL[...]

N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Fi sh Fi l le ts, Fres h or Froze n: 6 to 8 oz (170 to 227 grams ) Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Season as desired. ELECTRONIC OVEN COOKING GUIDELINES F I S H , B A K E D none 3 to 4 Hours Holding time [...]

53. N U M B E R O F S H E LVE S I T E M S PER SHELF A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Sa l m o n St 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. ELECTRONIC OVEN COOKING GUID[...]

N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S T r out , Wh ol e: 1 lb (454 grams) dres sed Spray or coat sheet pans with oil. W ipe trout with a damp towel and place side-by-side on sheet pans. Season as desired. ELECTRONIC OVEN COOKING GUIDELINES TROUT none 4 to 6 Hours COOKING BY PRODUCT PR O[...]

55. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S P o t a t o e s , Ba king : 8 0 t o 9 0 c o u nt A l w a y s s t o r e p o t a t o e s a t r o o m t e m p e r a t u r e . W ash potatoes before placing in a pr eheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes d i [...]

N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Prebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixture into the prebaked shells and bake in a pr eheated oven. Quiche is done when product sets up. ELECTRONIC OVEN COOKING GUIDELINES Q U I C H [...]

57. N U M B E R O F SHEL VES I T E M S PER SHELF A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Use converted, long-grain rice only . Follow package directions for pr oportional amounts of rice to liquid. Heat liquid or water to 170°F (77°C) and add rice. Fill pans to half the pan depth and cover pans with foil. ELECTRONIC OVEN COOKING GU[...]

N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Use a favorite custard r ecipe. Pour custard mixtur e into cups to a depth of 2/3 the container height and place cups on a sheet pan. Product volume and cook time is predicated on cup size. N O WA TE R BA TH IS RE QU IRE D. Bake in a pr eheated [...]

59. N U M B E R O F SHEL VES I T E M S PER SHELF A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S 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. ELECTRONIC OVEN COOKING [...]

N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a preheated oven. The cheese cake is done when a toothpick inserted in the center is clean when removed. T o prevent cracking, allow the cheese cake to remain[...]

61. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S C H IC KE N N U GG E TS: A p p r o x i m a t e l y 4 0 p e r f u l l - s i z e s h e e t p a n . C ORN DOGS : A p p r o x i m a t e l y 3 0 p e r f u l l - s i z e s h e e t p a n . E GG ROL L S: A p p r o x i m a t e l y 4 0 p e r f u l l - s i[...]

N U M B E R O F S H E LVE S ITEMS P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y P AN S P RE H E A T TH E OVE N . PRODU C T MU ST BE F U L L Y F ROZ E N W H E N P L A C E D IN A PRE H E A TE D OVE N . Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the b[...]

63. ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE ENTRÉ E P A N S PRODUCT SPECIFICA TIONS and PREP ARA TION Frozen convenience entrées r emoved from the original food processor's intact packaging must be tr eated as a product for r eheating. Products for r eheating must reach an internal product temperatur e of 165°F (74°C) for the[...]

ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE POR TIONED ENTRÉ E S PRODUCT SPECIFICA TIONS and PREP ARA TION 64. O V E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E Not Recommended Closed 140°F (60°C) AFTER OVERRIDE: CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE[...]

65. NUMBER OF SHEL VES ITEMS PER SHELF APPROXIMA TE MAXIMUM CAP ACITY PAN S Th aw b is cu its , cro issa nts, o r En gl is h mu f fi ns a nd s li ce h or iz on ta ll y . Pl ac e eac h ingr edi ent on t he l ow er h al f of t he b r ea d sl ice i n the fo ll ow in g or der . 1. Sa us ag e pa tt y , ham sl ices , or p r ecoo ke d ba co n, f r oz en o[...]

N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Prem i x ed f rozen comm erci al cook ie dou gh at room tempe r ature . Prem i x ed f rozen comm erci al cook ie dou gh pi ece s. P reheat oven at 325°F (163°C) for a minimum of one hour . Line full-size sheet pans with baking pan liners. Use a nu[...]

67. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S F ROZ E N P RE C OOKE D DOU GH N U TS 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 sol[...]

N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S For use with dough in the form of loaves or rolls as r equired. Capacities shown are provided as a general guideline only and will depend on the size and shape of the selected items to be proofed. Additional wire shelves may be r equired for max[...]

69. CLOSE THE O VEN DOOR . W AIT FOR THE AUDIBLE SIGNAL T O INDICA TE O VEN HAS PREHEA TED . PRESS OR CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE O VEN HAS PREHEA TED . PRESS OR NUMBER OF SHEL VES ITEMS PER SHELF APPRO XIMA TE MAXIMUM CAP ACITY P A N S PR OCEDURE BLANK: ELECTR ONIC O VEN COOKING • Press and r elease control [...]

70. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 1. PREP ARE UNIT 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 cooking procedur e selected. N O T [...]

71. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 3 . P R E PA R E P R O D U C T F O R C O O K I N G A. Refer to individual cooking instructions. 4 . P R E PA R E W O O D C H I P S A. T ake one container load of dry wood chips and soak the c h i p s i n w a t e r f o r 5 to 10 minutes. B. Shake excess water of f wood chips. C. Remove[...]

72. SMOKER OPERA TION C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S T H E O V E N M U S T B E A T R O O M TEMPERA TURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE. A . P r e s s p o w e r s w i t c h “ ON . ” B . P r e s s H O L D K E Y . • P r e s s t h e u p ▲ ▲ and down ▼ ▼ a r r o w keys to set HOLD temperatu[...]

B ee f Br is ke t , F r e sh : 9 t o 1 3 lb ( 4 t o 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 f u n c t i o n ( O P T I O N A L ) . NOTE: Due to the density of this cut of meat a s m o k i n g t i m e o f 1 h o u r[...]

P o r k F r e s h H a m : 14 to 17 lb (6 to 8 kg) Season as desired and place hams directly on wire shelves. N O T E : This product requires 3 to 4 smoke cycles of 1 hour each with a full wood chip container for each cycle. Press the SMOKER key and reset the smoke timer to one hour for each cycle. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 2 Hour[...]

S p a r e r ibs o r P o r k L o in , Ba c k Ri bs ( B A B Y B A C K R I B S ) : 1-1/2 down (38 kg or less) R i b s c a n b e c o o k e d f r o z e n o r t h a w e d . S e a s o n a s d e s i r e d . Place ribs on sheet pans, slightly overlapping, or use rib rack shelves for more even smoke penetration. If desired, barbecue sauce can be included wit[...]

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. Place ducks directly on wire shelves. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 1 Hour 8 H o u r s • P r e s s t h e C O O K k e y . • Press the up and down arrows to set the cooking temperature to 300°F (149°C). • P r e s s a n d r e l e a s e c o n[...]

T u r k e y W h o l e : 25 lb (1 1 kg) T urkey must be fully thawed. Season as desired . R u b w i t h o i l , b u t t e r, o r m a r g a r i n e ( O P T I O N A L ) . N O T E : When cooking and holding overnight or holding for an extended period of time, s e t t h e c o o k t h e r m o s t a t t o 2 5 0 ° F ( 1 2 1 ° C ) . 1 t o 2 H o u r s 1 0 [...]

A l a s k a n St r i p C o d * Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets side-by-side (tightly together) on pans. P A N PLACEMENT : From the top of the oven, p a n s l i d e p o s i t i o n 1 , 4 , a n d 7 . * Haddock may be substituted. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES none 3 t o 4 H o u r s • P r e s s a n d[...]

Sa l m o n , W h o l e : 8 t o 1 0 l b ( 4 t o 5 k g ) S cale and wash fish thoroughly . If desired, fish can be placed in a salt brine and refrigerated for 2 to 3 hours. Place fish upright on sheet pans. DO NOT LA Y FISH ON ITS SIDE. * N O T E : F i l l w o o d c h i p c o n t a in e r a n d s e t s m o k e timer twice for a 2-hour , heavy smoke f[...]

Sh r i m p : 16 to 20 count Shrimp may remain in the shell, or may be peeled and deveined. Season as desired. Place in a single layer on pan. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES n o n e 1 H o u r • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y . • P r e s s t h e T I M E k e y . • S e t c o o k t i m e f o r 4 5 m i n[...]

Use a favorite bean recipe. Mix ingredients and divide into six (6) full-size pans (GN 1/1). Stir beans t horoughly before the second smoke cycle. 4 Hours 1 2 H o u r s • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y . • P r e s s t h e T I M E k e y . • S e t t h e c o o k i n g t i m e f r o m 4 t o 6 h o u r s . • P r e s[...]

Sa l m o n F i l l e t s , F r e s h : 2-1/2 to 4 lb (1 to 2 kg) each INGREDIENTS REQUIRED: Fresh salmon fillets or sides Sea Salt, Large Crystals Granulated Sugar o r Brown Sugar (for best color) F O L L O W I N S T R U C T I O N O N T H E N E X T PA G E ELECTR ONIC SMOKING O VEN COOKING GUIDELINES PRODUCT SPECIFICA TIONS and PREP ARA TION D O O R[...]

E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S 83. COLD SMOKED SALMON S A U M O N F U M E F r e s h S a lm o n F i lle t s : 2 - 1 / 2 t o 4 l b ( 1 t o 2 k g ) e a c h IN GRE DIE N TS RE QU IRE D Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated Sugar o r Brown Sugar (for best color) S U P P L IE S RE Q[...]

84. FOOD HOLDING & SANIT A TION F O O D H O L D I N G - F U N C T I O N & VA L U E G E N E R A L H O L D I N G G U I D E L I N E S I n 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[...]

85. FOOD HOLDING & SANIT A TION 1 . PREHEA T THE HOLDING CABINET • 200°F (93°C) 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 unit is calling for heat. Allow a minimum of 30 minutes of preheating befor e loading the holding cabinet[...]

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, inseparable relationship between cleanliness and food flavor . Cleanliness, top operating efficiency , and appearance of equipment contribute considerably to savory , appetizing foods. Goo[...]

87. FOOD HOLDING & SANIT A TION 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 Hazar d Analysis (at) Critical Control Points, is a quality contr ol program of operating procedur es to assure food integrity , q u a l i t y , a n d s a f e t [...]

88. COOKING NOTES 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 b usiness hours. The emergency s e r v i c e 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 Unit[...]

M N - 2 8 6 5 6 • 1 0 / 0 9 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 ● 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 . ● w w w . a l t o - s h a a m . c o m P R I N T E [...]