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Alto-Shaam MN-29491 manual

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  • Page 1

    LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.A. only 1-800-329-8744 www.alto-shaam.com Price: U.S.$15.00 Printed in the U.S.A. MN-29491 • 01/[...]

  • Page 2

    MN-29491 • 01/11 LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX W164 N9221 Water Street l P.O. Box 450 l Menomonee Falls, Wisconsin 53052-0450 l U.S.A. PHONE: (262)251-3800 (800)558-8744 u . s . a . / canada l FAX: (262)251-7067 (800)329-8744 u . s . a . l www.alto-shaam.co m SECTION 1 • Low Temperature Cooking Introduction Alto-Shaam [...]

  • Page 3

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 1 Welcome to the cost saving convenience of Low Temperature 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[...]

  • Page 4

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 2 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION MEAT AND NUTRITION Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition. Meat is one of the best sources of protein; is a rich source of B vitamins such as thiam[...]

  • Page 5

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 3 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES. 1. Temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will res[...]

  • Page 6

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 4 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature. [...]

  • Page 7

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 5 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SMOKER OPTIONS AND ACCESSORIES 767-SK 1767-SK 1000-SK/II 1000-SK-I Bumper, Full Perimeter ( not available w i t h 2-1/2 c a s t e r s ) 5010371 5010371 5009767 5009767 Carving Holder prime rib s t e a m s h i p ( c a f e t e r [...]

  • Page 8

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 6 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION OVEN CHARACTERISTICS The oven is equipped with a special, low-heat- density, heating cable. Through the Halo Heat ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to prov[...]

  • Page 9

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 7 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION 1. Push power switch to O N (I) position. Control will display 0°F or 0°C. 2. Set the holding temperature. • Rotate the hold knob to the desired holding temperature. The set temperature will appear in the Digital Di[...]

  • Page 10

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 8 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION CHEF OPERATING TIPS 1. For cooking specific products, refer to individual cook and hold instructions. 2. When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the se[...]

  • Page 11

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 9 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION INTERNAL PRODUCT TEMPERATURE T I M E * I N h O L D CyCLE R E q U I R E D b y f O O D C O D E 130°f (54°C) 1 hOUR , 52 MINUTEs 131°f (55°C) 1 hOUR , 29 MINUTEs 133°f (56°C) 56 MINUTEs 135°f (57°C) 36 MINUTEs 136?[...]

  • Page 12

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 10 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE CAUTION TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAI[...]

  • Page 13

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 11 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE EQUIPM E NT CARE Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following Equipment Care Guide will maximize the [...]

  • Page 14

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 12 NOTES[...]

  • Page 15

    PRODUCT INDEX c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 13 SECTION 4 - COOKING GUIDELINES BEEF Beef Brisket ................................................ 14 Beef Short Ribs .......................................... 14 Beef Striploin ............................................. 14 Corned Beef ............................[...]

  • Page 16

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 14 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF STRIPLOIN SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces Short-Cut, Boneless: 8-12 lb (4 to 5 kg) INSTRUCTIONS Season brisket [...]

  • Page 17

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 15 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT 9 to 12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg) Average Weight Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 t[...]

  • Page 18

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 16 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > RIBEYE BEEF ROUND BEEF ROUND (CAFETERIA OR STEAMSHIP) SIZE OF MEAT Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg) Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg) Beef Round, Bot[...]

  • Page 19

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 17 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > TENDERLOIN VEAL LOIN RECIPE SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg) Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg) INSTRUCTIONS Season as desired. Place tende[...]

  • Page 20

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 18 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > LAMB, LEG LAMB RACKS (FRENCHED) RECIPE SIZE OF MEAT Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single, Frenched: 7-bone INSTRUCTIONS Season as desired and place directly on [...]

  • Page 21

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 19 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LEG, FRESH HAM - cured and smoked PORK CHOPS SIZE OF MEAT Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg) Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg) Pork Loin Chops: 3 to [...]

  • Page 22

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 20 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS SIZE OF MEAT Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg) Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg) Spareribs: 1-1/2 down (38 kg or less)[...]

  • Page 23

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 21 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PIg, whOlE PROCESSED MEATS RECIPE SIzE OF MEAT 33 lb. whole pig Sausage, Fresh: Any of a variety of processed meat product including brat- wurst, Polish sausage, breakfast links, smoked sausage, [...]

  • Page 24

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 22 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE RECIPE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. 2-1/4 to 2-3/4 lb (1 to 1,2 kg) INSTRUCTIONS Clean chicken and remove excess fat. Brush chicken[...]

  • Page 25

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 23 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, FRIED ( two - s t e p m e t h o d * ) CORNISH HENS DUCK, WHOLE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut 12 oz (340 grams) each 4 to 5 lb (2 kg) INSTRUCTIONS Clean chi[...]

  • Page 26

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 24 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > TURKEY TURKEY BREAST TURKEY ROLL SIZE OF MEAT Turkey, Whole: 25 lb (11 kg) 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8 to 12 lb (4 to 5 kg) INSTRUCTIONS Turkey must be fully thawed. Season as desired[...]

  • Page 27

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 25 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > FISH, BAKED SALMON STEAKS TROUT SIZE OF MEAT Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams) 6 to 8 oz (170 to 227 grams), 1" (25mm) thick Whole: 1 lb (454 gm) dressed INSTRUCTIONS Do[...]

  • Page 28

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 26 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > QUICHE RICE BAKED EGG CUSTARD ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the pre[...]

  • Page 29

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 27 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > SHEET CAKE CHEESE CAKE RECIPE ITEM/AMOUNT As needed As needed INSTRUCTIONS 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[...]

  • Page 30

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 28 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > FROZEN CONVENIENCE ENTR É ES FROZEN PORTIONED CONVENIENCE ENTR É ES ITEM/AMOUNT As needed As needed INSTRUCTIONS PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN. Leave product in original [...]

  • Page 31

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 29 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS 3 6 9 DRIP PA N q u a n t i t y t i m e r s e t t i n g h a l f - pans total hours 1 2 hours, 30 minutes 2 2 hours, 45 minutes 3 3 hours, 30 minutes 4 3 hours, 30 minutes 5 4 hours, 00 minutes 6 4 hours, 30 minutes 7[...]

  • Page 32

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 30 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES COOKIES ITEM/AMOUNT CHICKEN NUGGETS: Approximately 40 per full-size sheet pan. CORN DOGS: Approximately 30 per full-size sheet pan. EGG ROLLS: Approximat[...]

  • Page 33

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 31 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PROOFING DOUGH RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature. Preheat oven for 45-60 Minutes. Pour a[...]

  • Page 34

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 32 COOKING/SMOKING/HOLDING PROCEDURES - SIMPLE CONTROL SECTION 5 - SMOKER OPERATION I o I o Up/Down Arrow Keys Temperature Display Key Time Cancel Key Holding Indicator Light Cooking Indicator Light On/Off Power Switch Hold Knob Cook Knob Digital Display Heat Indicator Light Smoke Ti[...]

  • Page 35

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 33 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION CHEF OPERATING TIPS 1. For cooking specific products, refer to individual cook and hold instructions. 2. When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the selected holdi[...]

  • Page 36

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 34 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION SMOKING PROCEDURE OPTIONS Manyof the procedures listed in thefront section of this guide can be adapted to the Alto-Shaam Smoker. 1. Follow the load capacities for the 750 and 1000 series ovens. 2. [...]

  • Page 37

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 35 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION PAN DIMENSIONS Full-size hotel pans (GN 1/1) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm) Half-size hotel pans (GN 1/2) 12" x 10" x 2-1/2" (325mm x 265mm x 65mm) Third-size hotel pans (GN 1/3) 12" x [...]

  • Page 38

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 36 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED BEEF PRODUCT > BEEF BRISKET, SMOKED BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Beef Tongue: 3-1/4 lb (1,5 kg) average INSTRUCTIONS Season brisket as desired. Place brisket directly on wir[...]

  • Page 39

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 37 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED PORK PRODUCT > HAM RIBS ITEM/AMOUNT Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) Spareribs or Pork Loin, Back Ribs ( baby back ribs ): 1-1/2 down (38 mm or less) INSTRUCTIONS Season as desired and place directly on wire shelv[...]

  • Page 40

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 38 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRY PRODUCT > DUCK, SMOKED TURKEY, SMOKED RECIPE ITEM/AMOUNT Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. [...]

  • Page 41

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 39 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > FISH FILLETS, SMOKED WHOLE SMOKED SALMON SHRIMP, SMOKED ITEM/AMOUNT Fish fillets: As needed Haddock may be substituted. Salmon, Whole: 8 to 10 lb (4 to 5 kg) Shrimp: 16 to 20 count INSTRUCTIONS Portion cut[...]

  • Page 42

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 40 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > COLD SMOKED SALMON ITEM/AMOUNT SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each INSTRUCTIONS INGREDIENTS REQUIRED Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated or Raw Su[...]

  • Page 43

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 41 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Ovenhave been emphasized.  If practicalto the  indiv[...]

  • Page 44

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 42 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION GENERAL HOLDING CABINET OPERATION Chefs,cooks and other specialized food service  personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be ba[...]

  • Page 45

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 43 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness[...]

  • Page 46

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 44 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD SAFETY GUIDELIES 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[...]

  • Page 47

    Alto-Shaam has established a twenty-four hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hours. The emergency service access is provided exclusively for Alto-Shaam equipment and is available throughout the United States through the use of Alto-Shaam's toll-[...]

  • Page 48

    LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.A. only 1-800-329-8744 www.alto-shaam.com Price: U.S.$15.00 Printed in the U.S.A. MN-29491 • 01/[...]