Alto-Shaam ecosmart Electronically Operated Ovens manuale d’uso

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[...]

#567•05/08 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 44 U . S . A . / CANADA ● FA X: ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 [...]

1. W e l c o m e t o t h e 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 coo[...]

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 . 12" X 20" PAN C A P A C I T I E S A R E A LW AYS BA S E D O N 2-1/2[...]

6. LOW TEMPERA TURE COOKING INTRODUCTION DO OR LOC K wit h KE Y E A C H H A N D L E DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250 BU MP ER, F U LL P E RIME TE R RU BBE R 5005103 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-2635 4459 HL-2635 4459 HL-2635 4459 HL-2635 4459 HL-2635[...]

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 l o 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 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 there 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 RT 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 the 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 n[...]

CONTROL IDENTIFICA TION & FUNCTION 1 1 . Be ep e r V o lu m e Sele c t i o 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 l d 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 g [...]

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 pr eviously set hold temperature will b[...]

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 . • T h e a m b e r h o l d i n d i c a [...]

TO COOK BY PROBE: P R E S S P R O B E K E Y • Last set internal pr oduct temperature 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[...]

CONTROL OPERA TION 1 5 . PROGRAMMING: THE OVEN PREHEA T INDICA TOR WILL ILLUMINA TE. The o v e n is no w in t h e p r e he a t m o d e a n d i s a u t o m a t ic a ll y p r o g r a m m e d t o p r e h ea t t o t he c o o k t em p e r a t u r e . S e le c t a l et t e r c o d e fo r t h e p r o d u c t p r o g r a m m e d by t h e p r e v i o u s st[...]

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 pr eviously set hold temperatu[...]

1. PREP ARE OVEN FOR COOKING A. Insert and adjust the required 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 di[...]

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 PA C I T I E S SH O W N I N TH I S M A N U A L A R E B A SE D O N U . S . P A N SI Z E S . GA S TR O N O R M PA 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 O O D Q U A N T I T I E S I N D IC AT E D . 2 1 . COOKING GUIDE SMOKING GUIDE BEEF Beef Brisket 23 Smoked Be[...]

COOKING NOTES 22.[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 23. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S B e e f B[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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 r oasts directly on the wir e shelves with fat side down. Place larger roasts towar d the top of the oven compartment. ELECTR ONIC O V[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 25. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S Sh o r t [...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 PRODUCT PR [...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 27. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S G r ou n [...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 ) A v e r a g e We i g h t Season as desired. Place roasts directly on wir e shelves with the larger r oasts toward the top of the oven compartment. ELECTR ONIC O VEN COOKI[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 29. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S Bee f Rib[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 r oasts directly on the wir e shelves, fat side down. Place lar ger roasts toward the top of the oven compartment. ELECTR ONIC O VEN COOKING GUIDELI[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 31. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S B e e f R[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 ) Meat shoul[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 33. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S B e e f L[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 set the[...]

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 A T U R E Optional One-Half Open S E E B E L O W AFTER O VERRIDE: N U MB E R O F S HE L V E S ITEMS P ER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P ANS L am b, Le g, Bon eless , T ied : 8 t o 11 lb ( 4 to 5 kg) Season as desired and place[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S R ack , R oast R eady , S in gl e, Fren ched: 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 . • Press the up[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 37. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S P o r k F[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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. ELECTR ONIC O VEN COOKING GUIDELINES HAM, CURED AND SMOKED 1 to 2 Hours 10 Hours • Press the HOL[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 39. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S P o r k L[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 desir ed. Place ribs on sheet pans, s[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 41. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S Pork Loin[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Pork S h oul der , B ost on B utt, B on el ess : 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. • [...]

C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 43. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S S a u s [...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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. Br ush chicken with oil, butter , or margarine ( O PTIONAL ), and lightly sprinkle with salt, pepper , and paprika. ELEC[...]

C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . 45. N U MB E R O F S HE L V E S ITEMS PER SHELF A P PR OX I M A T E M A X IM U M C A P AC I T Y P A N S C h i c k[...]

N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC 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 ( OP 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 better wh[...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 47. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI M U M C A PAC I T Y PAN S R ock Co rni [...]

N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT 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 wire shelves. ELECTRONIC OVEN COOKING GUIDELINES DUCK, WHOLE 1 Hour 8 Hours • Press the HOLD key . • Press the up and down arrows to set th[...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 49. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI M U M C A PAC I T Y PAN S T u r k e y, [...]

N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT 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 r efrigerated 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 ( OP T I O N [...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 51. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI M U M C A PAC I T Y PAN S T u r k e y R[...]

N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Fi sh Fil l ets , Fres h or Frozen : 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 will [...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 53. N U M BE R O F S H ELV ES I T E MS PER SHELF A P PR O X I M ATE M A XI M U M C A PAC I T Y PAN S Sa l [...]

N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S T r ou t, Wh ole : 1 l b (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 OBE [...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 55. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI M U M C A PAC I T Y PAN S P o t a t o e[...]

N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Prebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixtur e 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 E no[...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 57. N U M BE R O F SHEL VES I T E MS PER SHELF A P PR O X I M ATE M A XI M U M C A PAC I T Y PAN S Use converted,[...]

N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Use a favorite custard r ecipe. Pour custar d mixture into cups to a depth of 2/3 the container height and place cups on a sheet pan. Product volume and cook time is pr edicated on cup size. N O W A TE R BATH IS R E QU IRE D. Bake in a preheated oven[...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 59. N U M BE R O F SHEL VES I T E MS PER SHELF A P PR O X I M ATE M A XI M U M C A PAC I T Y PAN S Use a favorite[...]

N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a pr eheated oven. The cheese cake is done when a toothpick inserted in the center is clean when removed. T o pr event cracking, allow the cheese cake to remain in[...]

C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . 61. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI M U M C A PAC I T Y PAN S C H IC KE N N[...]

N U MB E R O F S HE LVE S ITEMS P E R SH E L F APPROXIMA TE M A XI M U M C A P A C IT Y P AN S P RE H E A T T H E OVE N . P RODU C T MU S T 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 O V E R N I G H T C O O K & H O L D : D O O R AFTER OVERRIDE: 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 mus[...]

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 A T U R E Not Recommended Closed 140°F (60°C) AFTER OVERRIDE: C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B [...]

65. N U MB E R OF SHEL VES I T EM S P E R S HE L F A P P RO X I M ATE M A X IM U M C A P A C IT Y P AN S T h aw b isc uits , cro issa nts, o r Engl ish mu ffi ns and s li ce h or izo ntal ly . Pl ac e eac h ingr edi ent on t he low er hal f of t he b r ead s lice i n the fo ll owi ng or der . 1. Saus age pa tty , ham s li ce s, or p re coo ked ba c[...]

N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Prem i x ed f rozen co mme rci al coo k i e dough at room tempe rature. Prem i x ed f rozen co mme rci al coo k i e dough pi ece 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 numbe[...]

67. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI 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 mor e even heating, place pans with solid d[...]

N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S For use with dough in the form of loaves or rolls as r equired. Capacities shown are provided as a general guideli ne only and will depend on the size and shape of the selected items to be proofed. Additional wir e shelves may be requir ed for maximu[...]

69. C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . N U M BE R O F S HE L V E S I T E MS P ER SHELF A P P ROX I M A T E M A XI M U M C A P AC I T Y P A N S PR OC[...]

70. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 1. PREP ARE UNIT FOR COOKING A. Insert and adjust the r equired 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 P A 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 P A 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. Remo[...]

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 AT R O O M TEMPERA TURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE. A. Press power switch “ ON . ” B . P r e s s H O L D K E Y . • Press the up ▲ ▲ a n d d o w n ▼ ▼ a r r o w keys to set HOLD temperature to 32°F (0°C[...]

B ee f Br is ke t , F r e s h: 9 t o 1 3 lb ( 4 t o 6 kg ) Season brisket as desir ed. 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 [...]

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 requir es 3 to 4 smoke cycles of 1 hour each with a full wood chip container for each cycle. Pr ess the SMOKER key and reset the smoke timer to one hour for each cycle. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 2 Ho[...]

S p a r e r ibs o r P o r k L o in , Ba c k Ribs ( 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 with[...]

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 S t 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 [...]

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 : Fi l l w oo d c hi p c on t a in e r a nd s e t s m ok e timer twice for a 2-hour , heavy smoke f la v [...]

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 l m 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 [...]

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 emperatur e Cooking and Holding Oven have been emphasized. If practical to the individual food service operation, these ovens can also be use[...]

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 a n d H A N D L I N G 86. FOOD HOLDING & SANIT A TION F o o d f l a v o r a n d a r o m a a r e u s u a l l y s o closely related it is dif ficult, if not impossible, to separate them. Ther e is also an important, inseparable relationship between cleanliness and food flavor . Cleanliness, top operating efficiency , and appea[...]

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[...]

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