Alto-Shaam MN-29492 инструкция обслуживания

LOW TEMPERATURE COOKING AND HOLDING GUIDELINES DELUXE CONTROL OVENS[...]

MN-29492 • 03/11 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 Introduction Alto-Shaam Halo Heat ............................[...]

c o o k i n g g u i d e l i n e s - deluxe 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 elec[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 2 LOW TEMPERATURE COOKING FACTS 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 thiamine, riboflavin, [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 3 LOW TEMPERATURE COOKING FACTS 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 result. Over-cooked [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 4 LOW TEMPERATURE COOKING FACTS 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. Minimal time is s[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 5 LOW TEMPERATURE COOKING FACTS INTRODUCTION Model Product Capacity Shelf Capacity Full-Size Pans (GN1/1) 12" x 20" 18" x 26" Full-Size Sheet Pans Overall Dimensions AS-250 25 lbs. (1 1 kg) 1 1 — 17-1/4" x 33-9/16" x 16-3/4" (438mm x 853mm x 425mm) 500[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 6 LOW TEMPERATURE COOKING FACTS INTRODUCTION SMOKER OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III 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 [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 7 GENERAL OPERATION - DELUXE CONTROL OVENS 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 provide an evenly app[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 8 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION A B C D E F G H I A B C D E F G H I 1. On/Off Key The on/off control system key operates the functions of the control panel. If there is any power loss during operation, the on/off indicator light will flash. To clear, push key and rele[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 9 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION To stop an operation at any time — Press and hold the s tart Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain in a power-on state. To turn oven control panel off — Press [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 10 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION Cook/Hold/Smoke Instructions Press and release control O n / O f f key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the O n / O f[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 11 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION Programming a Preset Select the product to be programmed and begin programming with the oven control power O f f . Press and release control O n / O f f key. The oven will beep for one second and power to the unit will be indicated by [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 12 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION P reset Keys Lock and Unlock p r e s e t Keys A through H can be locked in order to prevent storing, altering or erasing a program. To lock the P r e s e t K eys, press and hold the “I” Key until the oven beeps. Release the “I”[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 13 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION Preparation Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity. Wood Chips Soak one full tr[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 14 GENERAL OPERATION - DELUXE CONTROL OVENS 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, 1000 and 1200 series ovens. 2. Follow the cooking and holdin[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 15 GENERAL OPERATION - DELUXE CONTROL OVENS 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 holding t[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 16 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION INTERNAL PRODUCT TEMPERATURE T I M E * I N h O L D CyCLE R E q U I R E D b y fOOD 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°f (58°C) 28 [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 17 FOOD HOLDING AND SANITATION 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 individual food service operation, these ovens ca[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 18 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION GENERAL HOLDING GUIDELINES Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, p[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 19 FOOD HOLDING AND SANITATION 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, top operating e[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 20 FOOD HOLDING AND SANITATION 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 Control Points, is a qualit[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 21 CLEANING AND MAINTENANCE CLEANING AND MAINTENANCE PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel.[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 22 CLEANING AND MAINTENANCE 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 potential life an[...]

PRODUCT INDEX c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 23 COOKING GUIDELINES BEEF Beef Brisket ................................................ 24 Beef Short Ribs .......................................... 24 Beef Short Ribs, Braised ............................ 24 Beef Striploin ............................................. 25 [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 24 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF SHORT RIBS, BRAISED SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces Short Ribs, 10 to 12 oz. pieces INSTRUCTIONS Season brisket and wrap individ[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 25 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > BEEF STRIPLOIN PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT Short-Cut, Boneless: 8-12 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 [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 26 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > CORNED BEEF RIBEYE BEEF ROUND SIZE OF MEAT 9 to 12 lb (4 to 5 kg) 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, Bottom (Gooseneck), U[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 27 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > BEEF ROUND (CAFETERIA OR STEAMSHIP) TENDERLOIN VEAL LOIN SIZE OF MEAT Any one of a variety of beef rounds used for carving on a buffet line. May be bone-in or boneless and may have a handle on or off as required. WEIG[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 28 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL ITEM > LAMB, LEG LAMB RACKS (FRENCHED) LAMB SHANKS SIZE OF MEAT Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single, Frenched: 7-bone Lamb Shanks INSTRUCTIONS Season as desired and place directly on [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 29 PRODUCT SPECIFICATIONS AND PREPARATION 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 8 oz (85 to 227 g[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 30 PRODUCT SPECIFICATIONS AND PREPARATION 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) Pork Loin, Back [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 31 PRODUCT SPECIFICATIONS AND PREPARATION 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, hot dogs, etc. IN[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 32 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE 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 with oil, butter or margarine ( [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 33 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > CHICKEN, FRIED ( two - s t e p m e t h o d * ) CORNISH HENS SIZE OF MEAT 2-1/2-2-3/4 lb (1,1-1,2 kg) fryer, 8 pc. cut 12 oz (340 grams) each INSTRUCTIONS Clean chicken and remove all excess fat. Soak chicken in cold, salted wa[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 34 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > DUCK, WHOLE DUCK CONFIT TURKEY SIZE OF MEAT Duck, Whole: 4 to 5 lb (2 kg) Duck, Pieces Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as desired. Rub with oil and paprika and place directly on wire shelves. Prepare according[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 35 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > TURKEY BREAST TURKEY ROLL RECIPE SIZE OF MEAT 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8-12 lb (4-5 kg) INSTRUCTIONS Turkey breast should be at a refrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a prehe[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 36 PRODUCT SPECIFICATIONS AND PREPARATION 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 not thaw frozen fillets. Spr[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 37 PRODUCT SPECIFICATIONS AND PREPARATION 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 prebaked shells and [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 38 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > AU GRATIN POTATOES CANNING CRÈME BRULEE ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Follow recipe as desired. Follow recipe as desired. Follow recipe as desired. Pour into individual ramekins and place on she[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 39 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > TEMPERING CHOCOLATE SHEET CAKE CHEESE CAKE ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Place chocolate in pan Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door cl[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 40 PRODUCT SPECIFICATIONS AND PREPARATION 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 container with fo[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 41 PRODUCT SPECIFICATIONS AND PREPARATION 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 5 hours, 00 minu[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 42 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES ITEM/AMOUNT CHICKEN NUGGETS: 40 per full-size sheet pan*. CORN DOGS: 30 per full-size sheet pan*. EGG ROLLS: 40 per full-size sheet pan*. MINI PIZZA: 12 to 15 per full-si[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 43 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > COOKIES PROOFING DOUGH ITEM/AMOUNT Premixed frozen commercial cookie dough at room temperature. Premixed frozen commercial cookie dough pieces. As needed INSTRUCTIONS Preheat oven at 325°F (163°C) for a minimum of one [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 44 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED BEEF PRODUCT > BEEF BRISKET, SMOKED PASTRAMI BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Corned Beef: As needed Beef Tongue: 3-1/4 lb (1,5 kg) average INSTRUCTIONS Season brisket as desired. Place brisket [...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 45 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED PORK PRODUCT > HAM RIBS PORK BUTT 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) Pork Butt, 8-10lbs INSTRUCTIONS Season as desired and place directly o[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 46 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED PORK AND POULTRY PRODUCT > PORK BELLY DUCK, SMOKED TURKEY, SMOKED ITEM/AMOUNT Pork Belly: As needed Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season or cure as desired. Season as desired. Rub with oil and pa[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 47 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED FISH AND SHRIMP 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 fish.[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 48 PRODUCT SPECIFICATIONS AND PREPARATION COLD SMOKING 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 Sugar SUPPLIES REQ[...]

c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 49 PRODUCT SPECIFICATIONS AND PREPARATION COLD SMOKING PRODUCT > COLD SMOKED CANNED TOMATOES RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Add tomatoes to pan. SUGGESTED PAN Full-Size Hotel Pan NO. OF SHELVES 767, 1767 1000, 1200 4 4 ITEMS PER SHELF 767, 1767 1000, 1200 2 full-size [...]

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-[...]

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-29492 • 03/11 © 2011 Alto-Shaam, Inc.[...]