Alto Shaam Oven MN 29491 User Manual

LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

SIMPLE CONTROL OVENS

Download from Www.Somanuals.com. All Manuals Search And Download.

LOW TEMPERATURE COOKING AND HOLDING OVENS

GENERAL INDEX

SECTION 1 • Low Temperature Cooking Introduction

SECTION 5 • Smoker Operation

Alto-Shaam Halo Heat ........................................ 1

Low Temperature Cooking Facts

General Operation — Smokers

Operation - Quick Reference .......................... 32

Chef Operating Tips ....................................... 33

Smoking Procedure Options........................... 34

Smoking Times................................................ 34

Holding Temperature Guidelines....................34

Reheating .........................................................35

Care and Cleaning .......................................... 35

Product Capacity .............................................35

Meat and Nutrition ........................................... 2

Shrinkage Control and Cooking Time.............. 3

Preventing Bacteria Growth ............................. 3

Labor and Equipment Cost Reduction ............. 4

Options and Accessories................................... 5

SECTION 2 • Low Temperature Cooking Operation

General Operation — Simple Control Ovens

Oven Characteristics......................................... 6

Start-Up............................................................. 6

Operation - Quick Reference ............................ 7

General Operation ........................................ 8-9

SECTION 6 • Cooking & Smoking Guidelines

Operating Instructions.....................................36

Smoked Beef Brisket ....................................... 36

Smoked Beef Tongue....................................... 36

Smoked Fresh Hams ....................................... 37

Smoked Pork Ribs ........................................... 37

Smoked Duck .................................................. 38

Smoked Turkey ............................................... 38

Smoked Fish Fillets ......................................... 39

Smoked Salmon, Whole .................................. 39

Smoked Shrimp ............................................... 39

Cold Smoked Salmon...................................... 40

SECTION 3 • Cleaning and Maintenance ....... 10-11

SECTION 4 • Cooking Guideline

Product Index.................................................. 13

Operating Instructions.................................... 14

Beef............................................................. 14-17

Veal ................................................................. 17

Lamb................................................................ 18

Pork ............................................................ 19-20

Processed Meats.............................................. 21

Poultry........................................................ 22-24

Fish .................................................................. 25

Miscellaneous............................................. 26-31

SECTION 7 • Food Holding and Sanitation

Food Holding - Function & Value .................. 41

General Holding Guidelines........................... 41

General Holding Cabinet Operation .............. 42

Holding Temperature Range .......................... 42

Sanitation and Handling................................. 43

Food Safety Guidelines................................... 44

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t P . O . B o x 4 5 0 M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 U . S . A .

PHONE: (262)251-3800 (800)558-8744 u.s.a./canada FAX: (262)251-7067 (800)329-8744 u.s.a. www.alto-shaam.com

MN-29491 • 01/11

Download from Www.Somanuals.com. All Manuals Search And Download.

LOW TEMPERATURE

COOKING INTRODUCTION

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 electric thermal cable that

encircles the entire cooking and holding

chamber. This creates a gentle blanket or

HALO of radiant heat — surrounding food

with a consistent and uniform temperature

with no air movement inside the oven

compartment. This gentle heating concept

cooks at low temperatures and at a high

level of humidity to preserve product

moisture, flavor, and nutrition. Halo Heat

ovens are designed to convert automatically

from a cooking temperature to a holding

temperature where the product can remain

until it is ready to be served.

(aging) action for more tender, flavorful

meat; and preserves natural juices along

with nutritional values in all foods. Halo

Heat cooking reduces energy cost, cuts back

on labor and handling, and solves kitchen

space problems. There is no mechanical

ventilation or oven hood necessary in most

areas so the ovens can be moved wherever

they are needed.

Read this booklet carefully. Halo Heat

is a cooking system that requires minimal

care once you have learned the basic

principles. For best results with many

products, we recommend you start your

cooking cycle the evening before — for

serving the next day. In many areas, off-

peak power rates are also lower at night.

If anything you cook in a Halo Heat

low temperature cooking and holding

oven doesn’t meet your highest standards

of quality, please contact one of our food

service professionals for help. Usually, only

a minor change in procedure is required.

Halo Heat is an entirely different system

of cooking. Utilizing this uniform heat

source, Halo Heat dramatically reduces

meat shrinkage; provides natural enzyme

cooking guidelines - simple control • 1

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 1 - INTRODUCTION

LOW TEMPERATURE COOKING FACTS

Low temperature cooking does not destroy these

enzymes and, particularly in the hold cycle, creates this

natural chemical action to tenderize or age the meat right

in the oven. For this reason, it is important to use fresh

beef and it is essential to allow the product to remain

in the hold cycle for at least the minimum amount of

time suggested in the individual procedures. The longer

meat is left in the hold cycle the more tender it becomes,

making the purchase of more expensive, aged

meat unnecessary.

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, and niacin;

and includes fats, carbohydrates, minerals, pigments,

enzymes and water.

All of these elements are affected by cooking, but

over-heating destroys many of them. Low temperature

Halo Heat cooking helps preserve unstable, heat-

sensitive vitamins and nutrients.

Meat is seventy to seventy-five percent water. High

temperatures cause this water to evaporate during

cooking resulting in loss of product moisture. Cooking

at low temperatures in a Halo Heat oven retains the

maximum amount of water content resulting in a juicier

finished product and an extended holding life.

A report on the Nutrient Analysis of Roast Beef,

conducted by the University of Wisconsin-Stout in July

1971, concluded, “

…it is apparent that Alto-Shaam

cooking method results in lower moisture losses. Even

after a 24 hour holding period, the Alto-Shaam product

is nutritionally equal to, and possibly better than beef

roast cooked in a conventional oven and removed

immediately after cooking.”

Along with better nutrition, a more tender finished

product, less shrinkage and higher moisture content,

meat will not require the addition of as much salt as

needed with conventional cooking methods. Natural

flavors are preserved. This is a significant factor in

today’s health conscious diets.

Fat contributes greatly to the flavor of meat. During

the cooking process, fat not only melts, but also changes

chemically. With low temperature cooking there is less

chemical change and less fat melt resulting in a more

flavorful finished product.

The enzymes found in meat break down the tissues

and act as natural tenderizing agents. A premium

price is paid for aged meats where this enzyme action

has already started, however; enzymes are destroyed by

high temperatures.

cooking guidelines - simple control • 2

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 1 - INTRODUCTION

LOW TEMPERATURE COOKING FACTS

SHRINKAGE CONTROL AND COOKING TIME

THERE ARE FOUR MAJOR FACTORS INVOLVED IN

DETERMINING COOKING TIMES FOR MEAT:

THERE ARE TWO MAJOR FACTORS CONTROLLING

MEAT SHRINKAGE OR COOKING LOSSES.

1. The degree of aging on the meat:

1. Temperature at which meat is cooked:

Aged meat will cook faster, shrink more, and has a

much shorter holding life than fresh meat.

The higher the temperature at which meat is cooked

the more shrinkage will result. Over-cooked meat

also results in higher losses. Higher temperatures

and over-cooking draws moisture to the surface and

this moisture evaporates or drips out of the meat.

2. Internal temperature before cooking:

Meat should be placed in a preheated oven directly

from a refrigerated temperature of 38° to 40°F

(3° to 4°C). Meat cooked from a frozen state will

require approximately one and one-half to two times

the normal cooking time. In addition, freezing

ruptures tissue cells creating additional moisture

loss during the cooking process and will result in

more shrinkage.

2. Internal temperature of the meat:

Like over-cooking, as meat is brought to a higher

internal temperature shrinkage is increased. For

these two reasons, it is suggested most cuts of red

meat be cooked at 250°F (121°C) and that all cooking

be based on internal product temperature. The use

of a thermometer is encouraged.

3. Desired degree of doneness:

The higher the degree of internal temperature

required, the longer the necessary cooking time.

Cooking times in this guideline are based on the

most popular internal product temperatures.

4. Quantity and quality of product.

TO CALCULATE MEAT SHRINKAGE

STARTING WEIGHT (Weight of Raw Product)

-MINUS: ENDING WEIGHT (Weight of Cooked Product)

EQUALS: AMOUNT OF SHRINKAGE

AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)

÷ DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)

EQUALS: PERCENT OF SHRINKAGE

EXAMPLE:

Raw Beef Roast:

Cooked Beef Roast:

100 lb

-95 lb

(45 kg)

(-43 kg)

= AMOUNT OF SHRINKAGE:

5.0 lb

(2 kg)

0.05 = 5%

45 2.0

SHRINKAGE DIVIDED BY

STARTING WEIGHT:

100 5.0

EQUALS: PERCENT OF SHRINKAGE

PREVENTING BACTERIA GROWTH

The surface of raw meat may become contaminated

in processing, handling by the butcher or chef, or by

other means. Food contamination can also be caused by

unsanitary personal hygiene and work habits, unclean

slicers, knives, and probes, or by faulty operational

procedures. It is important, therefore, that

sanitary procedures be followed at all times during

food preparation and handling. This is your main

protection in guarding against food contamination.

For additional information see the Cleaning and

Maintenance section of this manual.

cooking guidelines - simple control • 3

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 1 - INTRODUCTION

LOW TEMPERATURE COOKING FACTS

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 spent attending the product during

cooking. This advantage, combined with the automatic conversion to the hold cycle, frees key personnel to concentrate

on other tasks including final product and presentation.

When cooking in a Halo Heat oven at a temperature of

250°F (121°C), outside venting and expensive exhaust

hoods are not necessary in most areas. Kitchens remain

cooler, lowering energy costs by reducing the exchange

of heated air. Because the ovens do not need outside

venting, they can be put almost anywhere — in the

corner of the kitchen, on a buffet line, or in a banquet

room. The ovens can also be built into a counter or to

save space, can be stacked in combination with another

Halo Heat oven or holding cabinet of the same or

similar dimensions.

Cooking at low temperatures also reduces cleaning time.

Most food does not normally carbonize or burn on the

interior of the oven.

500-TH SERIES

SINGLE COMPARTMENT

40 lb (18 kg) Capacity

Stackable Design

750-TH SERIES

SINGLE COMPARTMENT

100 lb (45 kg) Capacity

Stackable Design

1000-TH SERIES

SINGLE COMPARTMENT

120 lb (54 kg) Capacity

Stackable Design

1000-TH SERIES

DOUBLE COMPARTMENT

120 lb (54 kg) Capacity

per Compartment

cooking guidelines - simple control • 4

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 1 - INTRODUCTION

LOW TEMPERATURE COOKING FACTS

OPTIONS AND ACCESSORIES

500-TH-II

750-TH-II

1000-TH/II

1000-TH-I

Bumper, Full Perimeter (not available with 2-1/2 casters)

5011161

5010371

5009767

Carving Holder

prime rib

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

4459

steamship (cafeteria) round

Casters - 2 rigid, 2 swivel w/brake

5" (127mm)

5004862

standard

5008022

5004862

standard

5008022

5004862

standard

5008022

5004862

standard

—

3-1/2" (89mm)

2-1/2" (64mm)

Door Lock with Key

LK-22567

Drip Pan

standard with drain 1-7/16" (37mm)

standard wi th drain 1-11/16" (43mm)

standard with drain 1-7/8" (48mm)

without drain, 1-7/16" (37mm)

without drain, 1-7/8" (48mm)

extra deep, 4" (102mm

14813

—

11898

—

14831

—

5005616

—

11906

15929

—

5005616

—

11906

15929

—

Legs, 6" (152mm), Stemmed (set of four)

Pan Grid, Wire - 18" x 26" pan insert

Security Panel with key lock

5011149

—

5011149

PN-2115

5004750

5011149

PN-2115

5005776

5011149

PN-2115

5011592

5006787

Shelf, Stainless Steel

flat wire, reach-in

flat wire, pass-through

rib rack

SH-2326

—

SH-2324

SH-2327

SH-2743

SH-2325

SH-2346

SH-2773

SH-2325

SH-2346

SH-2773

Stacking Hardware

5004864

—

SMOKER OPTIONS AND ACCESSORIES

767-SK

1767-SK

1000-SK/II

1000-SK-I

Bumper, Full Perimeter (not available with 2-1/2 casters)

5010371

5009767

Carving Holder

prime rib

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

4459

steamship (cafeteria) round

Casters - 2 rigid, 2 swivel w/brake

5" (127mm)

5004862

standard

5008022

standard

5008017

––

5004862

standard

5008022

standard

5008017

––

3-1/2" (89mm)

2-1/2" (64mm)

Door Lock with Key

LK-22567

Drip Pan,

——

14831

——

14831

——

5005616

11906

15929

5005616

11906

15929

with drain, 1-11/16" (43mm)

without drain, 1-7/8" (48mm)

extra deep, 4" (102mm

Legs, 6" (152mm), Stemmed (set of four)

Pan Grid, Wire - 18" x 26" pan insert

Security Panel with key lock

5011149

PN-2115

5004750

5011149

PN-2115

5004750

5011149

PN-2115

5005776

5011149

PN-2115

5005776

Shelf, Stainless Steel

flat wire, reach-in

rib rack

SH-2324

SH-2743

SH-2324

SH-2743

SH-2325

SH-29474

SH-2325

SH-29474

Stacking Hardware

5004864

––

5004864

––

Wood Chips, bulk pack

Apple 20 lb (9 kg)

Cherry 20 lb (9 kg)

Hickory 20 lb (9 kg)

Maple 20 lb (9 kg)

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

cooking guidelines - simple control • 5

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 2 - OPERATION

GENERAL OPERATION - SIMPLE CONTROL OVENS

OVEN CHARACTERISTICS

START-UP

The oven is equipped with a special, low-heat-

1. Before operating the oven, clean both the

interior and exterior of the unit with a damp

cloth and any good commercial detergent at

the recommended strength. Rinse surfaces by

wiping with a sponge and clean warm water to

remove all detergent residue. Wipe dry with a

clean cloth or air dry.

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 applied heat source, controlled

by an oven sensor. The design and operational

characteristics of the unit eliminates the need for a

moisture pan or a heat circulating fan. Through even

heat application, the food product is cooked evenly

and provides the ability to hold foods for longer

periods of time.

2. Wipe door gaskets and control panel dry with

a soft cloth.

3. Clean and install the oven side racks, oven

shelves, and external drip tray. Shelves are

installed with curved edge toward the back

of the oven. Insert the drip pan on the interior

bottom surface of the oven.

4. Before operating the unit with product, become

familiar with the operation of the controls.

Read the following "Control Description" and

"Operation" section of this cooking guide and

begin by operating the various control functions.

DANGER

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

cooking guidelines - simple control • 6

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 2 - OPERATION

GENERAL OPERATION - SIMPLE CONTROL OVENS

1. Push power switch to ON (I) position.

Control will display 0°F or 0°C.

4. Set timer for pre-heat.

• Press Up or Down Arrow Keys to adjust the

2. Set the holding temperature.

pre-heat time.

• Rotate the hold knob to the desired holding

• Note: Hold Time Cancel Key for 3 seconds

temperature. The set temperature will

when in cook mode to cancel time (display

----

appear in the Digital Display

and the

shows

140F

Temperature Display Key will illuminate.

5. PREHEAT oven for 30 minutes before

loading food. The Heat Indicator Light will

illuminate and will remain lit as long as the

oven is calling for heat.

• The Holding Indicator Light will illuminate

while in hold mode.

• Holding temperature range:

60° to 205°F (16 to 96°C)

6. Load the oven with food.

3. Set the cooking temperature.

7. Set time for cook.

Press Up or Down Arrow Keys to adjust the

cook time.

• Rotate the Cook Knob to the desired

temperature. The set temperature will

appear in the Digital Display

Temperature Display Key will illuminate.

and the

250F

Notes:

• When the oven temperature reaches the set

temperature, the Heat Indicator Light will

turn off.

• The Cooking Indicator Light will illuminate

while in cook mode.

• Cooking temperature range:

• Press and hold the Temperature Display Key

200° to 325°F (94 to 160°C)

for 3 seconds at any time to display the actual

oven temperature

• Note: Cooking mode not active unless timer

190F

is running.

Heat

Indicator Light

Cooking

Holding

Indicator Light

Digital

Display

Indicator Light

Up/Down

Arrow Keys

On/Off

Power Switch

Hold Knob

Cook Knob

Temperature

Display Key

Time

Cancel Key

cooking guidelines - simple control • 7

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 2 - OPERATION

GENERAL OPERATION - SIMPLE CONTROL OVENS

CHEF OPERATING TIPS

12. Since there is no air

1. For cooking specific products, refer to individual

movement inside the

cook and hold instructions.

Halo Heat low

2. When cooking at 250°F (121°C), it takes

approximately one hour for the cooking

temperature to decrease to the selected holding

temperature. During this one hour time period,

the product will continue to cook.

temperature cooking and holding oven,

condensation will form on the inside of the

door during operation and may leak out of the

oven door vents. This is a normal operating

condition, however; any condensation spilling

on the floor should be periodically wiped as a

safety precaution. There is an External Drip

Tray included as standard with most ovens.

3. The cooking times in this guide are based on meat

taken directly from a refrigerated temperature

of 38° to 40°F (3.3° to 4.4°C), and placed in a

preheated oven. Adjustments must be made

for cooking products at other than refrigerated

temperatures.

13. Insert drip pan directly on the bottom surface of

the oven compartment.

14. Drip pan overflow is a condition caused

by cooking some cuts of beef to an internal

temperature in excess of 130°F (54°C). The

External Drip Tray will help alleviate some of

this overflow problem. There is also an extra

large drip pan available as an option for the

1000-TH series ovens.

4. Place the curved edge of the shelf toward the back

of the oven.

5. Adjust the inside door vents as indicated in the

individual cooking procedure selected.

6. It is recommended the oven door remain closed

during the cooking cycle. Opening the door will

only increase the length of time necessary to

cook the product.

15. Overflow may also be caused by overloading the

oven compartment. DO NOT OVERLOAD THE

OVEN. Follow the recommended load capacities

listed in each individual procedure.

7. Puncturing an item with any sharp instrument

may introduce bacteria inside the product.

Avoid using a fork to handle products, and

always use standard sanitary methods when

handling any food item.

16. For maximum product tenderizing

and to reduce labor during peak

preparation hours, overnight cook and

hold is highly recommended for many

products. Refer to individual cooking

instructions.

8. Use a thermometer to check the internal

temperature of a product. Be certain to sanitize

the thermometer before each use.

9. Aged meat will cook faster, shrink more, and

cannot be held as long as fresh meat. Because

of the tenderizing capabilities of the oven, aged

meat or tenderizing agents such as M.S.G. are

not necessary, and are not recommended.

The Alto-Shaam staff includes corporate

executive chefs who welcome questions.

You are invited to contact anyone on our

staff by phone (800.558.8744) or e-mail

through the Contact Us section of our

web site (www.alto-shaam.com) for help

with any cook and hold procedure.

10. When cooking full loads, never cook below the

second shelf spacing from the bottom of the

oven compartment.

11. Fully clean the oven interior, drip pan, shelves,

and side racks on a daily basis.

cooking guidelines - simple control • 8

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 2 - OPERATION

GENERAL OPERATION - SIMPLE CONTROL OVENS

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

Always follow federal and local health (hygiene)

codes for the time and internal temperature

required for reheating products.

1. Insert a thermometer into the center of the product

to determine if the correct internal temperature

has been reached.

CARE AND CLEANING

1. Clean interior oven cavity, wire shelves, and drip

RED MEAT:

pan daily, at the end of each cook and hold cycle.

RARE: 130° to 135°F (54° to 57°C)

MEDIUM: 140° to 145°F (60° to 63°C)

WELL: 155° to 160°F (66° to 71°C)

2. Refer to Care and Cleaning instructions

in Section 3.

In the United States, FDA food code

requires products such as red meat to

remain in “HOLD” for a specified time

period. This holding time requirement

is based on the internal product

temperature desired for the finished

product and includes the one hour time

period while the oven decreases from

the cooking temperature to the holding

temperature and the product continues

to cook.

2. When following the procedures in the individual

product cooking instructions, additional cooking

time should not be necessary. If, however, the

required internal product temperature has not

been reached after the product has remained in

the HOLD cycle for the one hour minimum time

period, additional cooking time may be added.

Use the same COOK temperature set for the

original cooking cycle until the correct internal

temperature has been reached.

REHEATING

1. Any over production must be removed from the

INTERNAL PRODUCT

TIME* IN hOLD CyCLE

oven, wrapped, rapidly chilled, and refrigerated.

TEMPERATURE

REqUIRED by fOOD CODE

2. Product can be removed from refrigerator,

130°f (54°C)

131°f (55°C)

133°f (56°C)

135°f (57°C)

136°f (58°C)

138°f (59°C)

140°f (60°C)

142°f (61°C)

144°f (62°C)

145°f (63°C)

147°f (64°C)

149°f (65°C)

151°f (66°C)

153°f (67°C)

155°f (68°C)

157°f (69°C)

158°f (70°C)

1 hOUR, 52 MINUTEs

1 hOUR, 29 MINUTEs

56 MINUTEs

returned to the oven, and reheated the next day.

3. Products must be reheated at a temperature

range of 250° to 275°F (121° to 135°C). Refer to

individual cooking instructions for the correct

thermostat setting for the product being reheated.

36 MINUTEs

28 MINUTEs

18 MINUTEs

12 MINUTEs

4. Length of time necessary to reheat a product

depends on the type of product and the quantity

to be reheated. Time should be based on internal

product temperature. Use a pocket thermometer

to determine the internal product temperature of

the reheated product.

8 MINUTEs

5 MINUTEs

4 MINUTEs

2 MINUTEs, 14 sECONDs

1 MINUTEs, 25 sECONDs

54 sECONDs

United Sates food code requirements

indicate cooked foods that have been

cooled, followed by reheating for

hot food holding, must be reheated

to 165°F (74°C). The temperature of

165°F (74°C) must be maintained for

a period 15 seconds.

34 sECONDs

22 sECONDs

14 sECONDs

0 sECONDs

*hOLDINg TIME MAy INCLUDE POsT-OvEN hEAT RIsE

cooking guidelines - simple control • 9

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 3 - CLEANING AND MAINTENANCE

CLEANING AND MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

CLEANING AGENTS

It is important to guard against corrosion

in the care of stainless steel

Use non-abrasive cleaning products designed for

use on stainless steel surfaces. Cleaning agents

must be chloride-free compounds and must not

contain quaternary salts. Never use hydrochloric

acid (muriatic acid) on stainless steel surfaces.

Always use the proper cleaning agent at the

manufacturer's recommended strength.

surfaces. Harsh, corrosive,

or inappropriate chemicals

can completely destroy the

protective surface layer

of stainless steel. Abrasive

pads, steel wool, or metal implements will abrade

surfaces causing damage to this protective coating

and will eventually result in areas of corrosion.

Even water, particularly hard water that contains

high to moderate concentrations of chloride, will

cause oxidation and pitting that result in rust

and corrosion. In addition, many acidic foods

spilled and left to remain on metal surfaces are

contributing factors that will corrode surfaces.

Contact your local cleaning supplier for

product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished

with the proper cleaning agent and a soft, clean

cloth. When more aggressive methods must be

employed, use a non-abrasive scouring pad on

difficult areas and make certain to scrub with the

visible grain of surface metal to avoid surface

scratches. Never use wire brushes, metal scouring

pads, or scrapers to remove food residue.

Proper cleaning agents, materials, and

methods are vital to maintaining the appearance

and life of this appliance. Spilled foods should be

removed and the area wiped as soon as possible

but at the very least, a minimum of once a day.

Always thoroughly rinse surfaces after using a

cleaning agent and wipe standing water as quickly

as possible after rinsing.

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 STAINLESS

STEEL. NEVER USE WIRE

BRUSHES, METAL SCOURING

PADS OR SCRAPERS.

cooking guidelines - simple control • 10

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 3 - CLEANING AND MAINTENANCE

CLEANING AND MAINTENANCE

EQUIPMENT CARE

8. Remove excess water with sponge and wipe dry

with a clean cloth or air dry. Leave doors open

until interior is completely dry. Replace side racks

and shelves.

Under normal circumstances, this

oven should provide you with long

and trouble free service. There is no

preventative maintenance required,

however, the following Equipment

9. Wipe door gaskets and control panel dry with a

Care Guide will maximize the potential life and

trouble free operation of this oven.

clean, soft cloth.

10. Interior can be wiped with a sanitizing solution

after cleaning and rinsing. This solution must

be approved for use on stainless steel food

contact surfaces.

The cleanliness and appearance of this equipment

will contribute considerably to operating efficiency

and savory, appetizing food. Good equipment that

is kept clean works better and lasts longer.

11. To help maintain the protective film coating on

polished stainless steel, clean the exterior of the

cabinet with a cleaner recommended for stainless

steel surfaces. Spray the cleaning agent on a clean

cloth and wipe with the grain of the stainless steel.

CLEAN DAILY

1. Disconnect unit from power

source, and let cool.

2. Remove all detachable items

such as wire shelves, side racks,

and drip pans. Clean these

items separately.

12. Clean any glass with a window cleaner.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable cleaning

and sanitation requirements for equipment.

3. Wipe the interior metal surfaces

of the oven with a paper towel to remove loose

food debris.

CLEAN THE DOOR VENTS

Door vents need to be inspected and cleaned

as required.

4. Clean the interior metal surfaces of the cabinet

with a damp clean cloth or sponge and any good

commercial detergent.

CHECK OVERALL CONDITION OF

OVEN ONCE A MONTH

NOTE: Avoid the use of abrasive cleaning

compounds, chloride based cleaners, or

cleaners containing quaternary salts. Never

use hydrochloric acid (muriatic acid) on

stainless steel.

Check the oven once a month for physical damage and

loose screws. Correct any problems before they begin

to interfere with the operation of the oven.

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

5. Spray heavily soiled areas with a water soluble

degreaser and let stand for 10 minutes, then

remove soil with a plastic scouring pad.

Refer to the Trouble Shooting Guide located in this

manual or call an authorized service technician.

6. Wipe control panel, door vents, door handles, and

door gaskets thoroughly since these areas harbor

food debris.

DANGER

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

7. Rinse surfaces by wiping with sponge and clean

warm water.

DANGER

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

cooking guidelines - simple control • 11

Download from Www.Somanuals.com. All Manuals Search And Download.

NOTES

cooking guidelines - simple control • 12

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - COOKING GUIDELINES

PRODUCT INDEX

FISH

BEEF

Beef Brisket ................................................14

Beef Short Ribs ..........................................14

Fish, Baked.................................................25

Salmon Steaks ............................................25

Trout ..........................................................25

Beef Striploin .............................................14

Corned Beef ...............................................15

Prime Rib (#109) ........................................15

Prime Rib, Special......................................15

Ribeye Roll.................................................16

Beef Round.................................................16

Beef Round, cafeteria/steamship................16

Tenderloin..................................................17

Veal Loin....................................................17

MISCELLANEOUS

Quiche ........................................................26

Rice.............................................................26

Baked Egg Custard ....................................26

Sheet Cake .................................................27

Cheese Cake...............................................27

Frozen Convenience Entrée pans..................28-29

Frozen Convenience Entrée portioned .......28-29

Precooked Frozen Finger Foods................30

Breakfast Sandwiches ................................30

Cookies.......................................................30

Proofing Dough .........................................31

LAMB

Lamb, Leg ..................................................18

Lamb Racks (Frenched) .............................18

PORK

Pork Leg, Fresh..........................................19

Ham, Cured & Smoked .............................19

Pork Chops ................................................19

Pork Loin ...................................................20

Pork Shoulder ............................................20

Pork Ribs....................................................20

Pig, Whole..................................................21

PROCESSED MEATS

Sausage ......................................................21

POULTRY

Chicken, Pieces & Halves..........................22

Chicken, Whole..........................................22

Chicken, Fried two-step method .................23

Cornish Hens .............................................23

Duck, Whole ..............................................23

Turkey........................................................24

Turkey Breast.............................................24

Turkey Roll ................................................24

cooking guidelines - simple control • 13

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

On/Off Time Down Up

Switch Cancel Arrow Arrow Indicator

Key Light

Cook

Hold

Indicator

Light

Temperature

Indicator

Light

Heat

Indicator

Light

Hold

Knob

Cook

Knob

1. Push ON/OFF power switch to ON.

4. Press UP/DOWN ARROW keys to set time.

5. Preheat oven for 30 mintues.

6. Load oven with food.

2. Rotate HOLD KNOB to desired temperature.

3. Rotate COOK KNOB to desired temperature.

PRODUCT >

BEEF BRISKET

BEEF SHORT RIBS

BEEF STRIPLOIN

SIZE OF MEAT

INSTRUCTIONS

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)

Season brisket and wrap individually

in clear plastic wrap for cooking. Place

wrapped brisket directly on wire shelves.

Season as desired. Place roasts

directly on the wire shelves with fat side

down. Place larger roasts toward the

top of the oven compartment.

Season as desired. Place ribs

side-by-side in pans. For an overnight

cook and hold, cover pans loosely with

clear plastic wrap to retain additional

product moisture.

SUGGESTED PAN

NO. OF SHELVES

None

Sheet Pan

None

500

750

1000

None

ITEMS PER SHELF

500

750

1000

2 roasts

4 roasts

3 roasts

1 roast

3-4 roasts

2-3 roasts

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

500

750

1000

4 roasts up to 40 lb (18 kg)

8 roasts up to 100 lb (45 kg)

9 roasts up to 100 lb (45 kg)

3 roasts up to 40 lbs (18 kg)

6-8 roasts up to 100 lbs (45 kg)

6-9 roasts up to 100 lbs (45 kg)

3 half-size sheet pans

3 full-size sheet pans

4 full-size sheet pans

VENT POSITION

COOK TEMP.

HOLD TEMP.

COOK TIME

One-half open

250°F (121°C)

160°F (71°C)

One-half open

250°F (121°C)

160°F (71°C)

One-half open

250°F (121°C)

140°F (60°C)

8 to 10 lb roasts (4 to 4,5 kg):

20 min/lb for ﬁrst roast (44min/kg)

plus 30 minutes each additional roast.

3 hours for the first pan

plus 30 minutes for each

additional pan.

8 minutes per pound for the first roast

(18 minutes per kilogram) plus add 8

minutes for each additional roast.

12 lb roasts (5 kg): 10 minutes per

pound for the first roast (22 minutes per

kilogram) plus add 8 minutes for each

additional roast.

MIN. HOLD TIME

MAX. HOLD TIME

6 hours

24 hours

6 hours

18 hours

Required

4 hours

12 hours

Optional

OVERNIGHT

COOK/HOLD

Highly recommended

FINAL INTERNAL

TEMPERATURE

165°F (73°C)

—

170° to 190°F (77° to 88°C)

—

130°F (54°C) Rare

—

ADDITIONAL

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 14

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

CORNED BEEF

PRIME RIB

PRIME RIB SPECIAL

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 to 8 kg) Average Weight

INSTRUCTIONS

Leave the corned beef in the original

plastic bag and place the corned beef

bag directly on the wire shelf.

Season as desired. Place roasts

directly on wire shelves with the larger

roasts toward the top of the oven

compartment.

Season as desired. Place roasts

directly on wire shelves with the larger

roasts toward the top of the oven

compartment.

SUGGESTED PAN

NO. OF SHELVES

None

500

750

1000

ITEMS PER SHELF

500

750

1000

2 roasts

3 to 4 roasts

2 to 3 roasts

1 roast

3 roasts

2 roasts

1 roast

3 roasts

2 roasts

MAX. CAPACITY

500

750

1000

4 roasts up to 40 lb (18 kg)

6 to 8 roasts up to 100 lb (45 kg)

6 to 9 roasts up to 100 lb (45 kg)

2 roasts - 40 lb (18 kg)

6 roasts - 120 lb (54 kg)

2 roasts 36 lb (16 kg)

6 roasts 100 lb (45 kg)

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

One-half open

250°F (121°C)

160°F (71°C)

One-half open

250°F (121°C)

140°F (60°C)

One-half open

250°F (121°C)

140°F (60°C)

20 minutes per pound for the first

corned beef (44 minutes per kilogram)

plus add 30 minutes for each additional

corned beef.

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 30

minutes for each additional roast.

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 15

minutes for each additional roast.

MIN. HOLD TIME

MAX. HOLD TIME

6 or more hours

24 hours

4 to 6 hours

24 hours

4 or more hours

24 hours

OVERNIGHT

COOK/HOLD

Required

Highly Recommended

An overnight cook and hold can be done

with this cut.

FINAL INTERNAL

TEMPERATURE

175°F (79°C)

130°F (54°C) Rare

—

130°F (54°C) RARE

—

ADDITIONAL

INFORMATION

If desired corn beef can be removed

from the bag and wrapped in clear

plastic wrap for cooking.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 15

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

BEEF ROUND

PRODUCT >

SIZE OF MEAT

RIBEYE

BEEF ROUND

(CAFETERIA OR STEAMSHIP)

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)

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.

Beef Round, Bottom (Gooseneck),

Untrimmed: 14 to 23 lb (6 to 10 kg)

WEIGHT RANGE:

40 to 50 lb (18 to 23 kg)

50 to 80 lb (23 to 36 kg)

INSTRUCTIONS

Season as desired. Place roasts

directly on the wire shelves, fat side

down. Place larger roasts toward the

top of the oven compartment.

Season as desired. Place roasts

directly on wire shelves with fat side

down. Place larger roasts toward the

top of the oven compartment.

Meat should be at a refrigerated internal

temperature of 38° to 40°F (3 to 4°C)

when placed in a preheated oven.

SUGGESTED PAN

NO. OF SHELVES

None

none

500

750

1000

1 or 2

ITEMS PER SHELF

500

750

1000

2 roasts

3 roasts

1: 23 lb (6 kg) or 2: 14 lb (10 kg) roasts

3: 23 lb (6 kg) or 4: 14 lb (10 kg) roasts

2: 23 lb (6 kg) or 3: 14 lb (10 kg) roasts

1 roast

1-2 roasts

MAX. CAPACITY

500

750

1000

4 roasts up to 40 lb (18 kg)

6 roasts up to 100 lb (45 kg)

9 roasts up to 100 lb (45 kg)

2 lg. or 4 sm. roasts up to 40 lb (18 kg)

6 roasts up to 100 lb (45 kg)

6 lg. or 9 sm. roasts up to 100 lb (45 kg)

40 lb (18 kg)

up to 80 lb (36 kg)

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

One-half open

250°F (121°C)

140°F (60°C)

One-half open

250°F (121°C)

140°F (60°C)

One-half open

250°F (121°C)

150°F (66°C)

8 to 11 lb (4 to 5 kg) ROASTS:

14 lb (6 kg) roasts:

40 to 49 lb (18 to 22 kg) ROASTS:

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 15

minutes for a second roast.

8 minutes per pound for the first roast

(18 minutes per kilogram) plus add 10

minutes for each additional roast.

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 15

minutes for each additional roast.

12 lb (5 kg) ROASTS:

15 to 23 lb (7 to 10kg) roasts:

50 to 80 lb (23 to 36 kg) ROASTS:

one roast only — 7 minutes per pound

(15 minutes per kilogram)

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 10

minutes for each additional roast.

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 30

minutes for each additional roast.

MIN. HOLD TIME

MAX. HOLD TIME

4 hours

14 lb (6 kg) roasts: 4 to 6 hours

15 to 23 lb (7 to 10 kg) roasts: 8-10 hrs.

40 to 49 lb (18 to 22 kg) ROASTS:

6 to 8 hours

50 to 80 lb (23 to 36 kg) ROASTS:

8 to 12 hours

12 hours

Optional

14 lb (6 kg) roasts: 12 hours

15 to 23 lb (7 to 10 kg) roasts: 24 hours

24 hours

OVERNIGHT

COOK/HOLD

Optional for smaller roasts.

Highly recommened for larger cuts.

Required

FINAL INTERNAL

TEMPERATURE

130°F (54°C) RARE

—

130°F (54°C) Rare

138°F (59°C) RARE

ADDITIONAL

INFORMATION

Do not overload the oven.

When cooking these large roasts,

reinforce the shelf support by using two

wire shelves in one shelf bracket.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 16

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

ITEM >

SIZE OF MEAT

TENDERLOIN

VEAL LOIN

RECIPE

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 tenderloins

directly on wire shelves.

Season as desired and place directly on

wire shelves.

SUGGESTED PAN

NO. OF SHELVES

none

500

750

1000

ITEMS PER SHELF

500

750

1000

3 tenderloins

5 tenderloins

2 roasts

4 roasts

3 roasts

MAX. CAPACITY

500

750

1000

6 tenderloins

15 tenderloins

4 roasts

8 roasts

9 roasts

VENT POSITION

COOK TEMP.

HOLD TEMP.

One-half open

250° to 275°F (121° to 135°C)

140°F (60°C)

One-half open

250°F (121°C)

140°F (60°C)

COOK TIME

FULL LOAD TO RARE: 1 hour

12 minutes per pound for the first roast

(26 minutes per kilogram) plus add 20

minutes for each additional roast.

MIN. HOLD TIME

MAX. HOLD TIME

1 hour

6 hours

10 hours

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

130°F (54°C) RARE

140°F (60°C) MEDIUM RARE

ADDITIONAL

—

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 17

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

ITEM >

SIZE OF MEAT

LAMB, LEG

LAMB RACKS (FRENCHED)

RECIPE

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 Season as desired. Place racks on

wire shelves.

sheet pans with icing racks inserted

in pans.

SUGGESTED PAN

NO. OF SHELVES

None

Sheet pan

500

750

1000

none

ITEMS PER SHELF

500

750

1000

2 roasts

6 roasts

4 roasts

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

500

750

1000

4 roasts up to 40 lb (18 kg)

12 roasts up to 100 lb (45 kg)

4 half-size sheet pans

4 full-size sheet pans

VENT POSITION

COOK TEMP

HOLD TEMP

One-half open

250°F (121°C)

One-half open

250°F (121°C)

160°F (71°C)

rare: 140°F (60°C)

medium rare: 140°F (60°C)

medium: 150°F (66°C)

medium well: 160°F (71°C)

well: 160°F (71°C)

COOK TIME

10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 15

minutes for each additional roast.

1-1/2 hours

Full Load

MIN. HOLD TIME

MAX. HOLD TIME

2 hours

1 Hour

10 hours

4 Hours

OVERNIGHT

COOK/HOLD

Optional

Not Recommended

FINAL INTERNAL

TEMPERATURE

rare: 130°F (54°C)

medium rare: 135°F (57°C)

medium: 145°F (63°C)

135° to 140°F (57° to 60°C)

medium well: 150°F (66°C)

well: 160°F (71°C)

ADDITIONAL

—

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 18

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

PORK LEG, FRESH

HAM - cured and smoked

PORK CHOPS

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

grams) approximate weight range.

Pork Loin Rib Chops with Pocket

(stuffed): 5 to 8 oz (142 to 227

grams) approximate weight range.

Thickness: 1" to 1-1/2" (25 to 38 mm)

INSTRUCTIONS

Season as desired and place directly on Place ham directly on wire shelves

Season as desired. Place chops

side-by-side on sheet pans.

wire shelves.

for cooking.

SUGGESTED PAN

NO. OF SHELVES

None

Sheet Pan

500

750

1000

None

ITEMS PER SHELF

500

750

1000

2 pork legs

2-4 pork legs

2-3 pork legs

2 hams

4 hams

3 hams

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

500

750

1000

4 pork legs up to 40 lb (18 kg)

4 to 8 pork legs up to 100 lb (45 kg)

6 to 9 pork legs up to 100 lb (45 kg)

4 hams up to 40 lb (18 kg)

8 hams up to 100 lb (45 kg)

9 hams up to 100 lb (45 kg)

4 half-size sheet pans

4 full-size sheet pans

5 full-size sheet pans

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

One-half open

250° to 275°F (121° to 135°C)

160°F (71°C)

One-half open

250° to 275°F (121° to 135°C)

160°F (71°C)

One-half open

250°F (121°C)

160°F (71°C)

12 minutes per pound for the first ham

(26 minutes per kilogram) plus add 30

minutes for each additional ham.

3-1/2 hours

Full Load

12 minutes per pound for the first pork

leg (26 minutes per kilogram) plus add

30 minutes for each additional pork leg

MIN. HOLD TIME

MAX. HOLD TIME

2 hours

10 hours

Optional

1 to 2 hours

10 hours

1-1/2 hours

6 to 8 hours

OVERNIGHT

COOK/HOLD

Optional

Not Recommended

FINAL INTERNAL

TEMPERATURE

160°F (71°C)

—

160°F (71°C)

—

160° to 170°F (71° to 77°C)

ADDITIONAL

—

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 19

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

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 Ribs (baby back ribs):

1-1/2 down (38 kg or less)

INSTRUCTIONS

Season as desired and place roasts

directly on wire shelves for cooking.

Season as desired and place in pans.

Ribs can be cooked from frozen or

thawed. Season as desired. Place

ribs on sheet pans, slightly overlapping

and cover with clear plastic wrap only if

cooking overnight. If desired, barbecue

sauce can be included with initial sea-

soning to allow it to cook into the ribs.

SUGGESTED PAN

NO. OF SHELVES

None

Hotel Pan

Sheet Pan

500

750

1000

None

ITEMS PER SHELF

500

750

1000

2 roasts

3 roasts

2 roasts per pan / 2 pans

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

500

750

1000

4 roasts up to 40 lb (18 kg)

9 roasts up to 100 lb (45 kg)

4 roasts up to 40 lb (18 kg)

10 roasts up to 100 lb (45 kg)

12 roasts up to 100 lb (45 kg)

3 half-size sheet pans approx. 20 lb (9 kg)

4 full-size sheet pans

5 full-size sheet pans

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

One-half open

250° to 275°F (121° to 135°C)

160°F (71°C)

One-half open

250°F (121°C)

160°F (71°C)

One-half open

250°F (121°C)

160°F (71°C)

15 minutes per pound for the first roast

(33 minutes per kilogram) plus add 30

minutes for each additional roast.

20 minutes per pound for the first roast

(33 minutes per kilogram) plus add 30

minutes for each additional roast.

THAWED RIBS: 2-1/2 to 3-1/2 hours

FROZEN RIBS: 3-1/2 to 4-1/2 hours

Full Load

MIN. HOLD TIME

MAX. HOLD TIME

2 hours

12 hours

2 hours

12 hours

1-1/2 hours

12 hours

Optional

OVERNIGHT

COOK/HOLD

Highly Recommended

FINAL INTERNAL

TEMPERATURE

155° to 165°F (68° to 74°C)

165° to 170°F (74° to 77°C)

160° to 170°F (71° to 77°C)

Well Done

ADDITIONAL

INFORMATION

—

Additional barbecue sauce can be

added after completing the hold cycle.

Heat sauce to 150°F (66°C) and coat

ribs just before serving.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 20

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIzE OF MEAT

PIg, whOlE

PROCESSED MEATS

RECIPE

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.

INSTRUCTIONS

Bend hind legs under the pig so that

it sits on the shelf. Brush with caramel

color and season.

Place sausage side-by-side on sheet

pans. Add a sufficient amount of hot

water so that it just covers the bottom

of each pan. Cover each pan with clear

plastic wrap.

SUggESTED PAN

NO. OF ShElvES

None

Sheet Pan

500

750

—

1000

None

ITEMS PER ShElF

500

750

1000

—

1 half-size sheet pan

1 full-size sheet pan

MAx. CAPACITy

500

750

1000

—

4 half-size sheet pans

5 full-size sheet pans

8 full-size sheet pans

vENT POSITION

COOK TEMP

hOlD TEMP

COOK TIME

Open Full

250°F (121°C)

160°F (71°C)

5 hours

Open Full

250°F (121°C)

160°F (71°C)

1-1/2 to 2 hours

Full Load

MIN. hOlD TIME

MAx. hOlD TIME

none

6 hours

12 hours

Required

OvERNIghT

COOK/hOlD

Not Recommended

FINAl INTERNAl

TEMPERATURE

167°F (75°C)

170°F (77°C)

ADDITIONAl

INFORMATION

Reheating time:

250°F (121°C) 5 hours

For precooked sausage, follow the same

time and temperature settings as fresh

sausage. Cooking time for a precooked

sausage will vary, particularly for less

than full loads. When heating a full load

of precooked sausage, check the internal

product temperature after approximately

one (1) hour of cooking time.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 21

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

CHICKEN, PIECES

AND HALVES

PRODUCT >

SIZE OF MEAT

CHICKEN, WHOLE

RECIPE

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 (optional). Season as

desired and sprinkle with paprika.

Clean chicken and remove excess

fat. Brush chicken with oil, butter or

margarine (optional). Season as

desired and sprinkle with paprika. For

better whole bird appearance, fold

chicken wings and tuck under the back

of the bird. Make a slit in the skin of

the chicken (lower end of the bird),

cross chicken legs and insert both legs

through the slit.

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

500

750

1000

None

ITEMS PER SHELF

500

750

1000

1 half-size sheet pan

1 full-size sheet pan

4 chickens

9 chickens

MAX. CAPACITY

500

18 halves or 60 pieces,

3 half-size sheet pans

8 chickens - 2 half-size sheet pans

18 chickens - 2 full-size sheet pans

27 chickens - 3 full-size sheet pans

750

36 halves or 120 pieces,

3 full-size sheet pans

1000

48 halves or 160 pieces

4 full-size sheet pans

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

Open Full

275° to 300°F (135° to 149°C)

160°F (71°C)

Open Full

275° to 300°F (135° to 149°C)

160°F (71°C)

2-1/2 to 3 hours

Full Load

3 to 3-1/2 hours

Full Load

MIN. HOLD TIME

MAX. HOLD TIME

30 minutes

8 hours*

1 hour

8 to 10 hours

Optional*

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

185°F (85°C)

ADDITIONAL

INFORMATION

*When holding longer than 30 minutes,

cover chickens with clear plastic wrap.

* When cooking and holding overnight,

cover the pans of raw chicken with

clear plastic wrap for cooking.

Set cooking thermostat to 250°F

(121°C) for 4 hours.

If barbecue sauce is desired, heat

sauce to 150°F (66°C) and coat chicken

approximately 1 hour before serving.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 22

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

CHICKEN, FRIED

(two-step method*)

PRODUCT >

SIZE OF MEAT

CORNISH HENS

DUCK, WHOLE

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 chicken and remove all excess Clean hens and remove excess fat.

fat. Soak chicken in cold, salted water Fold wings and tuck under the back of

for 15 minutes, drain, and dredge in dry the bird. Make a slit in the skin of the

Season as desired. Rub with oil

and paprika and place directly on

wire shelves.

breading. Coat pans with vegetable

release spray. Place chicken side-by-

side on pans — separating breasts

and wings from legs and thighs. Cover

chicken loosely with clear plastic wrap.

hen (lower end of bird), cross hen legs

and insert both legs through the slit.

Brush hens with oil, butter, or margarine

(optional). Season as desired and

sprinkle with paprika. Space evenly on

sheet pans.

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

None

500

750

1000

None

ITEMS PER SHELF

500

750

1000

1 half-size sheet pan

1 full-size sheet pan

1 half-size sheet pan, 9 hens per pan

1 full-size sheet pan, 18 hens per pan

3 ducks

6 ducks

4 ducks

MAX. CAPACITY

500

750

1000

18 halves or 60 pieces, 3 half-size pans

36 halves or 120 pieces, 3 full-size pans

48 halves or 160 pieces, 4 full-size pans

2 half-size sheet pans, 18 cornish hens

3 full-size sheet pans, 54 cornish hens

4 full-size sheet pans, 72 cornish hens

6 ducks

12 ducks

VENT POSITION

COOK TEMP

One-Half Open

275°F (135°C)

160°F (71°C)

Open Full

275°F (135°C)

Open Full

300°F (149°C)

160°F (71°C)

HOLD TEMP

160°F (71°C)

COOK TIME

2-1/2 to 3 hours - Full Load

none

3 to 3-1/2 hours - Full Load

1 hour

2-1/2 to 3 hours - Full Load

1 hour

MIN. HOLD TIME

MAX. HOLD TIME

4 hours

4 to 6 hours

8 hours

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

180°F (79°C)

See below

175°F (79°C)

—

185° to 190°F (85° to 88°C)

—

ADDITIONAL

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

*TWO-STEP FRIED CHICKEN

The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then adding the crisp, fried appearance

by inserting the product in a fryer for a very short period of time. This method can be used with product directly from the oven or the product can be

precooked and fried directly from refrigerated storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage

will be low and shortening in the fryer will last much longer.

FRYING DIRECTLY FROM THE OVEN

1. Preheat fryer to 335°F (168°C).

FRYING FROM REFRIGERATED STORAGE

1. Remove chicken from the Alto-Shaam Halo Heat oven, wrap, chill

rapidly and store under refrigeration at 38° to 40°F (3° to 4°C).

2. If heavier or crisper breading is desired, remove required portion of

chicken from the oven and dredge in fresh breading.

2. Preheat fryer to 335°F (168°C).

3. Drop chicken in fryer for three minutes or until chicken is golden brown.

3. Remove required portion of precooked chicken from

refrigerated storage.

4. Chicken can be fried per customer order or in larger quantities. When

frying larger quantities, place fried pieces on a sheet pan with wire grid

insert and place pans in a preheated Alto-Shaam display case or in a

preheated holding cabinet with door vents fully open.

4. Drop chicken in fryer for 6 to 7 minutes or until chicken is

golden brown.

cooking guidelines - simple control • 23

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

TURKEY

TURKEY BREAST

TURKEY ROLL

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. Rub with oil, butter or

margarine (optional), and sprinkle with

Turkey breast should be at a refrigerated Place fully frozen turkey rolls directly on

temperature of 38° to 40°F (3° to 4°C)

when placed in a preheated oven.

wire shelves to reheat.

paprika. Place directly on wire shelves. Season as desired. Brush with oil,

butter or margarine (optional), and

sprinkle with paprika. Place breasts

directly on wire shelves.

SUGGESTED PAN

NO. OF SHELVES

None

500

750

1000

ITEMS PER SHELF

500

750

1000

1 turkey

2 turkeys

2 turkey breasts

4 turkey breasts

3 turkey breasts

2 turkey rolls

4 turkey rolls

3 turkey rolls

MAX. CAPACITY

500

750

1000

1 turkey

2 turkeys

4 turkeys

4 turkey breasts

8 turkey breasts

9 turkey breasts

4 turkey rolls

8 turkey rolls

9 turkey rolls

VENT POSITION

COOK TEMP

Open Full

250°F (121°C)

250° to 275°F (121° to 135°C)

250°F (121°C)

HOLD TEMP

COOK TIME

160°F (71°C)

10 minutes per pound for the first turkey

(22 minutes per kilogram) plus add 30

minutes for each additional turkey.

3-1/2 to 4-1/2 hours

Full Load

3 to 4 hours

Full Load

MIN. HOLD TIME

MAX. HOLD TIME

1 to 2 hours

10 hours

1 hour

10 hours

Optional*

6 to 8 hours

OVERNIGHT

COOK/HOLD

Highly Recommended

Not Recommended

FINAL INTERNAL

TEMPERATURE

185°F (85°C)

—

180°F (82°C)

165°F (74°C)

—

ADDITIONAL

INFORMATION

*When cooking and holding

overnight, set the cook thermostat

at 250°F (121°C)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 24

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

FISH, BAKED

SALMON STEAKS

TROUT

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. Spray or

coat sheet pans with oil. Place fillets

side-by-side on sheet pans. Brush fish

with oil, butter or margarine. Season as

desired and sprinkle lightly with

paprika. Loosely cover pans with clear

plastic wrap.

Spray or coat sheet pans with oil, butter Spray or coat sheet pans with oil.

or margarine. Place steaks side-by-side Wipe trout with a damp towel and place

on sheet pans. Season as desired.

side-by-side on sheet pans. Season

as desired.

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

500

750

1000

None

ITEMS PER SHELF

500

750

1000

1 half-size sheet pan

1 full-size sheet pan

7-8 steaks per pan, 1 half-size sheet pan

15 steaks per pan, 1 full-size sheet pan

15 steaks, 1full-size sheet pan

6 trout, 1 half-size sheet pan

12 trout, 1 full-size sheet pan

MAX. CAPACITY

500

750

1000

4 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

28-32 steaks, 4 half-size sheet pans

60 steaks, 4 full-size sheet pans

75 steaks, 5 full-size sheet pans

36 trout, 6 half-size sheet pans

72 trout, 6 full-size sheet pans

96 trout, 8 full-size sheet pans

VENT POSITION

COOK TEMP

One-half open

275°F (135°C)

One-half open

275°F (135°C)

One-half open

275°F (135°C)

HOLD TEMP

COOK TIME

160°F (71°C)

1-1/2 to 2-1/2 hours

Full Load

1-1/2 hours

Full Load

1 to 1-1/2 hours

Full Load

MIN. HOLD TIME

MAX. HOLD TIME

none

1 hour

none

3 to 4 hours

4 to 6 hours

Holding time will vary greatly depending

on the type of fish and the initial product

moisture content.

OVERNIGHT

COOK/HOLD

Not Recommended

150°F (71°C)

—

Not Recommended

150°F (66°C)

—

Not Recommended

150°F (66°C)

—

FINAL INTERNAL

TEMPERATURE

ADDITIONAL

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 25

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

QUICHE

RICE

BAKED EGG CUSTARD

As needed

INSTRUCTIONS

Prebake the shells in pie plates at 275°F Use 1 x 1 or 1 x 1-1/2 ratio of rice to

Use a favorite custard recipe. Pour

custard mixture into cups to a depth of

2/3 the container height and place cups

on a sheet pan. NO WATER BATH IS

REQUIRED. Bake in a preheated oven.

Custard is done when knife inserted in

center of cup is clean when removed.

(135°C) for approximately 40 minutes.

Pour the quiche mixture into the

prebaked shells and bake in a

preheated oven. Quiche is done when

product sets-up.

water. Rice that is high in starch needs

to be rinsed. Fill pans to half the pan

depth and cover pans with foil.

SUGGESTED PAN

NO. OF SHELVES

Pie Plate

Hotel Pan

Sheet Pan

500

750

1000

none

None

ITEMS PER SHELF

500

750

1000

2 quiches

5 quiches

3 quiches

1 full-size pan

2 full-size pans

1 full-size pan

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

500

750

1000

4 quiches

20 quiches

24 quiches

2 full-size pans

4 full-size pans

3 full-size pans

4 half-size sheet pans

4 full-size sheet pans

5 full-size sheet pans

VENT POSITION

COOK TEMP

Open Full

Closed

275°F (135°C)

250°F (121°C)

HOLD TEMP

COOK TIME

160°F (71°C)

—

Bake approximately 2 hours or until

product sets-up.

Full Load

60 minutes - 3 hours depending on load

and pan size

60-90 minutes, 4 oz. ramekins

Up to 3 hours for 4" hotel pans

MIN. HOLD TIME

MAX. HOLD TIME

none

5 hours

none

8 hours

Optional

OVERNIGHT

COOK/HOLD

FINAL INTERNAL

TEMPERATURE

N/A

—

160° to 170°F (71° to 77°C)

N/A

—

ADDITIONAL

—

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 26

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

SHEET CAKE

CHEESE CAKE

RECIPE

As needed

INSTRUCTIONS

Use a favorite cake recipe or mix. Pour Use a favorite cheese cake recipe or

batter in pans to one-half the pan depth. mix. Pour batter into spring-form pans

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.

and bake in a preheated oven. The

cheese cake is done when a toothpick

inserted in the center is clean when

removed. To prevent cracking, allow

the cheese cake to remain in the oven

until it reaches room temperature.

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

Spring-Form Pan

500

750

1000

None

ITEMS PER SHELF

500

750

1000

1 half-size sheet pan

1 full-size sheet pan

2 cakes

5 cakes

3 cakes

MAX. CAPACITY

500

750

1000

4 half-size sheet pans

4 full-size sheet pans

4 cakes

20 cakes

12 cakes

VENT POSITION

COOK TEMP

Open Full

325°F (163°C)

250°F (121°C)

HOLD TEMP

COOK TIME

—

1-1/2 hours

Full Load

90 minutes to 2-3 hours depending on

pan depth

MIN. HOLD TIME

MAX. HOLD TIME

none

OVERNIGHT

COOK/HOLD

FINAL INTERNAL

TEMPERATURE

N/A

—

N/A

—

ADDITIONAL

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 27

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

FROZEN

CONVENIENCE ENTRÉES

FROZEN PORTIONED

CONVENIENCE ENTRÉES

PRODUCT >

ITEM/AMOUNT

As needed

INSTRUCTIONS

PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.

Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on

the bottom surface of the oven compartment. Place containers directly on wire shelves.

SUGGESTED PAN

NO. OF SHELVES

Half-Size Pan

None

500

750

1000

ITEMS PER SHELF

500

750

1000

2 foil half-size pans

4 foil half-size pans

2 foil half-size pans

MAX. CAPACITY

500

750

1000

6 foil half-size pans

12 foil half-size pans

10 foil half-size pans

VENT POSITION

COOK TEMP

Closed

275°F (135°C)

HOLD TEMP

COOK TIME

160°F (71°C)

APPROXIMATELY 2 HOURS.

SEE PAN PLACEMENT DIAGRAMS ON FOLLOWING PAGE.

DO NOT OVER-COOK — CHECK INTERNAL

PRODUCT TEMPERATURE.

SEE PAN PLACEMENT DIAGRAMS AND TIME SETTINGS

ON THE FOLLOWING PAGE.

MIN. HOLD TIME

MAX. HOLD TIME

none

16 to 18 hours

4 hours

OVERNIGHT

COOK/HOLD

Optional

Not Recommended

140°F (60°C)*

FINAL INTERNAL

TEMPERATURE

140°F (60°C)*

ADDITIONAL

INFORMATION

* Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a product

for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for the amount of time

specified by local health (hygiene) regulations.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 28

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

FROZEN CONVENIENCE ENTRÉES

500 & 750 series

1000 series

TOP VIEW

quantity

timer setting

quantity

half-pans

timer setting

total hours

half-pans

total hours

2 hours, 30 minutes

2 hours, 45 minutes

3 hours, 30 minutes

4 hours, 00 minutes

4 hours, 30 minutes

5 hours, 00 minutes

6 hours, 40 minutes

7 hours, 25 minutes

2 hours, 45 minutes

3 hours, 00 minutes

3 hours, 45 minutes

4 hours, 00 minutes

4 hours, 40 minutes

5 hours, 00 minutes

6 hours, 00 minutes

DRIP PAN

FROZEN PORTIONED CONVENIENCE ENTRÉES

500 series

750 series

DRIP PAN

1000 series

DRIP PAN

cooking guidelines - simple control • 29

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRECOOKED FROZEN

FINGER FOOD

BREAKFAST

SANDWICHES

PRODUCT >

ITEM/AMOUNT

CHICKEN NUGGETS: Approximately 40 Approximately 36 wrapped sandwiches

per full-size sheet pan.

Premixed frozen commercial cookie

dough at room temperature.

per full-size sheet pan.

CORN DOGS: Approximately 30 per

full-size sheet pan.

EGG ROLLS: Approximately 40 per

full-size sheet pan.

Premixed frozen commercial cookie

dough pieces.

MINI PIZZA: Approximately 12 to 15 per

full-size sheet pan.

INSTRUCTIONS

Line sheet pans with baking pan liners

(optional) and insert wire pan grid.

Place items side-by-side on the wire

pan grids.

Place sandwiches on pans

Preheat oven at 325°F (163°C) for a

minimum of one hour. Line full-size

sheet pans with baking pan liners. Use

a number 30 scoop to produce a 1 oz

(28 gm) cookie. Evenly space portioned

cookie dough on sheet pans and load

all pans in the oven at one time. Oven

doors must remain closed during

baking. DO NOT OVER-BAKE.

Approximate pan capacity: 24 cookies

per full-size sheet pan

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

none

500

750

1000

None

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

500

750

1000

MAX. CAPACITY

3 half-size sheet pans

5 full-size sheet pans

3 half-size sheet pans

3 full-size sheet pans

5 full-size sheet pans

6 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

500

750

1000

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

Open Full

275°F (135°C)

Open Full

275°F (135°C)

160°F (71°C)

90 minutes

Open Full

325°F (163°C)

N/A

160°F (71°C)

CORN DOGS: 30 to 45 minutes

FRESH: 1 full-size sheet pan: 20 minutes

2 to 3 full-size sheet pans: 45 minutes

EGG ROLL/CHICKEN NUGGETS:

45 to 60 minutes*

FROZEN: 1 full-size sheet pan:

30 minutes • 2 to 3 full-size sheet

pans: 45 to 60 minutes

MINI PIZZA: 60 minutes*

MIN. HOLD TIME

MAX. HOLD TIME

none

Maximum holding time varies from

product to product. Generally expect a

1 to 3 hour maximum holding time for

product acceptability.

2 to 3 hours

OVERNIGHT

COOK/HOLD

Not Recommended

160°F (66°C)

FINAL INTERNAL

TEMPERATURE

150°F (66°C)

N/A

ADDITIONAL

INFORMATION

Make certain product reaches the

fully heated temperature. Check

internal product temperature before

removing product from oven and

adjust heating time as required.

Make certain product reaches the

fully heated temperature. Check

internal product temperature before

removing product from oven and

adjust heating time as required.

Cookies will continue to bake for

approximately 3 minutes after being

removed from the oven. Take this

factor into consideration to prevent

over-baking. Place cookies on

bakery rack for cooling.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 30

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

PROOFING DOUGH

RECIPE

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 approximately 2 quarts (c. 2 liters)

of hot water, 140-180°F (60-82°C) into

a pan on the bottom surface of the

oven compartment.

SUGGESTED PAN

NO. OF SHELVES

Mufﬁn Pans

500

750

1000

ITEMS PER SHELF

500

750

1000

1 muffin pan (12 cup capacity)

2 muffin pans (12 cup capacity)

MAX. CAPACITY

500

750

1000

4 muffin pans

8 muffin pans

16 muffin pans

VENT POSITION

COOK TEMP

One-Half Open

N/A

HOLD TEMP

COOK TIME

90 to 110°F (32 to 43°C)

N/A

MIN. HOLD TIME

MAX. HOLD TIME

20 Minutes

45 Minutes

OVERNIGHT

COOK/HOLD

FINAL INTERNAL

TEMPERATURE

N/A

ADDITIONAL

INFORMATION

The above proofing procedure is

suggested as a general guideline only.

Due to variations in product, product

quality, and weight, adherence to the

product manufacturer's instructions are

recommended.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 31

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 5 - SMOKER OPERATION

COOKING/SMOKING/HOLDING PROCEDURES - SIMPLE CONTROL

1. Push power switch to ON (I) position.

Control will display 0°F or 0°C.

6. Load the oven with food.

7. Set time for cook.

2. Set the holding temperature.

Press Up or Down Arrow Keys to adjust the

cook time.

• Rotate the Hold Knob to the desired holding

temperature. The set temperature will appear

8. Load wood chip container.

in the Digital Display

and the

140F

Take one container load of dry wood chips and soak

the chips in water for 5-15 minutes. Shake excess water

off wood chips. Remove wood chip container from the

interior back panel of the smoker. Place the moistened

chips in the wood chip container and replace the

container in the oven.

temperature display button will illuminate.

• The Holding Indicator Light will illuminate

while in hold mode.

• Holding temperature range:

60° to 205°F (16 to 96°C)

3. Set the cooking temperature.

9. Set the Smoke Timer (1 hour).

• Rotate the Cook Knob to the desired

The Smoke Timer activates the heating element located

within the wood chip container. When the wood

chip container is full and the Smoke Timer is turned

clockwise as far as it will turn, the wood chips will

smoke for approximately forty-five minutes to

one hour.

temperature. The set temperature will appear

in the Digital Display

and the

250F

Temperature Display Key will illuminate.

• The cooking indicator light will illuminate

while in cook mode.

• To set the Smoke Timer, turn the smoke timer knob

past the required length of time, then immediately

bring it back to the correct setting.

• Cooking temperature range:

200° to 325°F (94 to 160°C)

• Note: Cooking mode not active unless timer

• Smoke Indicator Light will illuminate.

is running.

• Keep the oven door completely closed during the

4. Set time for preheat.

smoking cycle.

• Press Up or Down arrows to adjust the

Notes:

preheat time.

• When the oven temperature reaches the set

• Note: Hold Time Cancel Key for 3 seconds

temperature, the heat indicator light will turn off.

when in cook mode to cancel time (display

----

shows

• Press and hold the Temperature Display Button

for 3 seconds at any time to display the actual

5. PREHEAT oven for 30 minutes before

loading food. The Heat Indicator Light will

illuminate and will remain lit as long as the oven

is calling for heat.

oven temperature

190F

Heat

Indicator Light

Cooking

Indicator Light

Holding

Indicator Light

Smoke

Indicator Light

Digital

Display

Up/Down

Arrow Keys

On/Off

Power Switch

Hold Knob

Cook Knob

Smoke Timer

Time

Temperature

Cancel Key Display Key

cooking guidelines - simple control • 32

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 5 - OPERATION

GENERAL OPERATION - SMOKERS

CHEF OPERATING TIPS

12. Since there is no air

1. For cooking specific products, refer to individual

movement inside the

cook and hold instructions.

Halo Heat low

2. When cooking at 250°F (121°C), it takes

approximately one hour for the cooking

temperature to decrease to the selected holding

temperature. During this one hour time period,

the product will continue to cook.

temperature cooking and holding oven,

condensation will form on the inside of the

door during operation and may leak out of the

oven door vents. This is a normal operating

condition, however; any condensation spilling

on the floor should be periodically wiped as a

safety precaution. There is an External Drip

Tray included as standard with most ovens.

3. The cooking times in this guide are based on meat

taken directly from a refrigerated temperature

of 38° to 40°F (3.3° to 4.4°C), and placed in a

preheated oven. Adjustments must be made

for cooking products at other than refrigerated

temperatures.

13. Insert drip pan directly on the bottom surface of

the oven compartment.

14. Drip pan overflow is a condition caused

by cooking some cuts of beef to an internal

temperature in excess of 130°F (54°C). The

External Drip Tray will help alleviate some of

this overflow problem. There is also an extra

large drip pan available as an option for the

1000-TH series ovens.

4. Place the curved edge of the shelf toward the back

of the oven.

5. Adjust the inside door vents as indicated in the

individual cooking procedure selected.

6. It is recommended the oven door remain closed

during the cooking cycle. Opening the door will

only increase the length of time necessary to

cook the product.

15. Overflow may also be caused by overloading the

oven compartment. DO NOT OVERLOAD THE

OVEN. Follow the recommended load capacities

listed in each individual procedure.

7. Puncturing an item with any sharp instrument

may introduce bacteria inside the product.

Avoid using a fork to handle products, and

always use standard sanitary methods when

handling any food item.

16. For maximum product tenderizing

and to reduce labor during peak

preparation hours, overnight cook and

hold is highly recommended for many

products. Refer to individual cooking

instructions.

8. Use a thermometer to check the internal

temperature of a product. Be certain to sanitize

the thermometer before each use.

9. Aged meat will cook faster, shrink more, and

cannot be held as long as fresh meat. Because

of the tenderizing capabilities of the oven, aged

meat or tenderizing agents such as M.S.G. are

not necessary, and are not recommended.

The Alto-Shaam staff includes corporate

executive chefs who welcome questions.

You are invited to contact anyone on our

staff by phone (800.558.8744) or e-mail

through the Contact Us section of our

web site (www.alto-shaam.com) for help

with any cook and hold procedure.

10. When cooking full loads, never cook below the

second shelf spacing from the bottom of the

oven compartment.

11. Fully clean the oven interior, drip pan, shelves,

and side racks on a daily basis.

cooking guidelines - simple control • 33

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 5 - OPERATION

GENERAL OPERATION - SMOKERS

SMOKING PROCEDURE OPTIONS

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

Many of the procedures listed in the front section of this

1. Insert a thermometer into the center of the product

to determine if the correct internal temperature

has been reached.

guide can be adapted to the Alto-Shaam Smoker.

1. Follow the load capacities for the 750 and 1000

series ovens.

RED MEAT:

2. Follow the cooking and holding temperatures and

RARE: 130° to 135°F (54° to 57°C)

MEDIUM: 140° to 145°F (60° to 63°C)

WELL: 155° to 160°F (66° to 71°C)

times listed.

3. Set the Smoking Timer for the amount of smoke

flavor desired.

2. When following the procedures in the individual

product cooking instructions, additional cooking

time should not be necessary. If, however, the

required internal product temperature has not

been reached after the product has remained in

the HOLD cycle for the one hour minimum time

period, additional cooking time may be added.

Use the same COOK temperature set for the

original cooking cycle until the correct internal

temperature has been reached.

A. ONE-STEP COOKING:

After the COOK time is complete and the minimum

number of hours in the HOLD cycle have elapsed, the

product may remain ON HOLD until serving time.

B. TWO-STEP COOKING:

Remove product from the oven after the minimum

number of hours in the HOLD cycle. Chill product

quickly and prepare for refrigerated storage.

Refrigerated product can be sauced and finished on

a char-broiler, in a convection oven, a combination

oven/steamer or in a salamander for a la carte service.

This process takes between 8 and 15 minutes and

insures a tender, juicy and fresh tasting product.

When using cook/chill processing techniques,

products have an extended storage life of 5 days

which includes the day of preparation and the day of

service.

INTERNAL PRODUCT

TIME* IN hOLD CyCLE

TEMPERATURE

REqUIRED by fOOD CODE

130°f (54°C)

131°f (55°C)

133°f (56°C)

135°f (57°C)

136°f (58°C)

138°f (59°C)

140°f (60°C)

142°f (61°C)

144°f (62°C)

145°f (63°C)

147°f (64°C)

149°f (65°C)

151°f (66°C)

153°f (67°C)

155°f (68°C)

157°f (69°C)

158°f (70°C)

1 hOUR, 52 MINUTEs

1 hOUR, 29 MINUTEs

56 MINUTEs

36 MINUTEs

28 MINUTEs

18 MINUTEs

12 MINUTEs

8 MINUTEs

5 MINUTEs

SMOKING TIMES

4 MINUTEs

It is recommended the operator be familiar with the

taste preferences of the area. Initially experimenting

with a minimal amount of smoking time is suggested.

2 MINUTEs, 14 sECONDs

1 MINUTEs, 25 sECONDs

54 sECONDs

LIGHT SMOKE FLAVOR ...... 10 MINUTES

MEDIUM SMOKE FLAVOR ...... 30 MINUTES

HEAVY SMOKE FLAVOR ...... 40 MINUTES

34 sECONDs

22 sECONDs

VERY HEAVY SMOKE FLAVOR ...... 60 MINUTES

14 sECONDs

EXTRA HEAVY SMOKE FLAVOR ...... 120 MINUTES

0 sECONDs

*FOR 60 MINUTES OR MORE: LOAD WOOD CHIP

CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.

*hOLDINg TIME MAy INCLUDE POsT-OvEN hEAT RIsE

cooking guidelines - simple control • 34

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 5 - OPERATION

GENERAL OPERATION - SMOKERS

REHEATING

PRODUCT CAPACITY - per compartment

1. Any over production must be removed from the

oven, wrapped, rapidly chilled, and refrigerated.

767-SK, 1767-SK

100 lb (45 kg) maximum

2. Product can be removed from refrigerator,

returned to the oven, and reheated the next day.

volume maximum: 53 quarts (67 liters)

3. Products must be reheated at a temperature

range of 250° to 275°F (121° to 135°C). Refer to

individual cooking instructions for the correct

thermostat setting for the product being reheated.

1000-SK-I, 1000-SK/II

120 lb (54 kg) maximum

volume maximum: 60 quarts (76 liters)

4. Length of time necessary to reheat a product

depends on the type of product and the quantity

to be reheated. Time should be based on internal

product temperature. Use a pocket thermometer

to determine the internal product temperature of

the reheated product.

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)

United Sates food code requirements

indicate cooked foods that have been

cooled, followed by reheating for

hot food holding, must be reheated

to 165°F (74°C). The temperature of

165°F (74°C) must be maintained for

a period 15 seconds.

Third-size hotel pans

(GN 1/3)

12" x 6" x 2-1/2"

(325mm x 176mm x 65mm)

Full-size sheet pans

Half-size sheet pans

18" x 26" x 1"

18" x 13" x 1"

DANGER

Always follow federal and local health (hygiene)

codes for the time and internal temperature

required for reheating products.

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

CARE AND CLEANING

1. Clean interior oven cavity, wire shelves, and drip

pan daily, at the end of each cook and hold cycle.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

2. Refer to Care and Cleaning instructions

in Section 3.

In the United States, FDA food code

requires products such as red meat to

remain in “HOLD” for a specified time

period. This holding time requirement

is based on the internal product

temperature desired for the finished

product and includes the one hour time

period while the oven decreases from

the cooking temperature to the holding

temperature and the product continues

to cook.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

cooking guidelines - simple control • 35

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 6 - SMOKED BEEF

PRODUCT SPECIFICATIONS AND PREPARATION

Cook

Indicator

Light

On/Off Cook/ Down Up

Switch Hold Arrow Arrow

Hold

Indicator

Light

Temperature

Indicator

Light

Heat

Smoke Icon

Indicator (Indicator Light

Light located to the right)

Time

Key

Hold Knob

Cook Knob Smoke Timer

Knob

6. Load oven with food.

7. Load wood chip container.

8. Rotate SMOKE TIMER KNOB past the required

1. Push ON/OFF power switch to ON.

2. Rotate HOLD KNOB to desired temperature.

3. Rotate COOK KNOB to desired temperature.

4. Press UP/DOWN ARROW keys to set t imer.

5. Preheat oven for 30 mintues.

length of time, then back to the correct setting.

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 wire

shelves fat side down. Briskets can also be wrapped in

clear plastic wrap for the cooking, smoking, and holding

function (optional).

Leave skin on tongue for cooking. Season as desired and

place side-by-side in pans. Following the cooking cycle,

tongues must remain in the HOLD cycle for four (4) hours.

Remove product from pans, skin tongues and return them to

the smoker, directly on the wire shelves.

SUGGESTED PAN

None

Full-size Hotel Pan with 18" x 26" wire rack

NO. OF SHELVES

767, 1767

1000

3 per compartment

Cooking: None - Smoking: 2 per compartment

ITEMS PER SHELF

767, 1767

1000

3 to 4 roasts

2 to 3 roasts

5 tongues per pan

10 tongues per pan

MAX. CAPACITY

767, 1767

1000

12 roasts - up to 100 lb (45 kg) per compartment

6-9 roasts - up to 100 lb (45 kg) per compartment

20 beef tongues - 65 lb (30 kg) per compartment

30 beef tongues - 98 lb (44 kg) per compartment

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

Closed

250°F (121°C)

160°F (71°C)

250°F (121°C)

150°F (66°C)

20 minutes per pound for the first roast (44 minutes per

kilogram) plus add 30 minutes for each additional roast

4-1/2 hours for the first pan plus add

30 minutes for each additional pan.

SMOKE TIME

Due to the density of the meat, set smoke timer for one hour After cooking and minimum holding time, leave oven set at a

to achieve a medium smoke flavor.

holding temperature of 150°F (66°C).

set smoking timer: 30 minutes for one pan, 60 minutes for

four pans

MIN. HOLD TIME

MAX. HOLD TIME

6 hours

24 hours

4 hours

8 hours

Optional

OVERNIGHT

COOK/HOLD

Highly Recommended

FINAL INTERNAL

TEMPERATURE

165°F (73°C)

—

Before activating the Smoking Timer: 188°F (87°C)

—

ADDITIONAL

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 36

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 6 - SMOKED PORK

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

HAM

RIBS

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 shelves.

Ribs can be cooked frozen or thawed. Season as desired.

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 initial seasoning to

allow it to cook into the ribs.

SUGGESTED PAN

None

Sheet pan

NO. OF SHELVES

767, 1767

1000

2 per compartment

3 per compartment

2 rib racks or 3 flat wire shelves, 13 slabs per rib rack shelf

3 rib racks or 5 flat wire shelves, 13 slabs per rib rack shelf

(per compartment)

ITEMS PER SHELF

767, 1767

1000

3 to 4 hams

3 hams

14 to 18 slabs per flat wire shelf

MAX. CAPACITY

767, 1767

1000

6 to 8 hams - up to 100 lb (45 kg) per compartment

9 hams - up to 100 lbs (45) kg per compartment

60 lb (27 kg) per compartment

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

Closed

250° to 275°F (121° to 135°C)

250°F (121°C)

HOLD TEMP

COOK TIME

SMOKE TIME

160°F (71°C)

THAWED RIBS: 2-1/2 to 3-1/2 hours

FROZEN RIBS: 3-1/2 to 4-1/2 hours

12 minutes per pound for the first ham (26 minutes per

kilogram) plus add 30 minutes for each additional ham.

3 TO 4 SMOKING CYCLES

1 hour for each smoking cycle

1 hour for medium smoked flavor

*fill wood chip container for each cycle

MIN. HOLD TIME

MAX. HOLD TIME

2 hours

1-1/2 hours

10 hours

12 HOURS: At the end of the hold cycle, heated barbecue

sauce can be added to the ribs immediately before serving.

OVERNIGHT

COOK/HOLD

Optional

100°F (71°)

—

Optional

FINAL INTERNAL

TEMPERATURE

160° to 170°F (71° to 77°C)

Well Done

ADDITIONAL

—

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 37

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 6 - SMOKED POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

DUCK, SMOKED

TURKEY, SMOKED

RECIPE

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.

Turkey must be fully thawed. Season

as desired. Rub with oil, butter, or

margarine (optional). Place turkeys

directly on wire shelves.

SUGGESTED PAN

None

NO. OF SHELVES

767, 1767

1000

2 per compartment

3 per compartment

1 per compartment

2 per compartment

ITEMS PER SHELF

767, 1767

1000

6 ducks per shelf

4 ducks per shelf

2 turkeys

MAX. CAPACITY

767, 1767

1000

12 ducks - 60 lb (27 kg) per

compartment

12 ducks - 60 lb (27 kg) per

compartment

2 turkeys per compartment

4 turkeys per compartment

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

Closed

300°F (149°C)

275°F (135°F)

HOLD TEMP

COOK TIME

160°F (71°C)

3-1/2 to 4 hours

10 minutes per pound for the first turkey

(22 minutes per kilogram) plus add 30

minutes for the second turkey.

SMOKE TIME

1 hour

1 to 2 hours

10 hours

MIN. HOLD TIME

MAX. HOLD TIME

8 hours

OVERNIGHT

COOK/HOLD

Not Recommended

Highly Recommended. When cooking

and holding overnight, set the cook

thermostat to 250°F (121°C).

FINAL INTERNAL

TEMPERATURE

185° to 190°F (85°to 88°C)

185°F (85°C)

ADDITIONAL

—

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 38

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 6 - SMOKED FISH

PRODUCT SPECIFICATIONS AND PREPARATION

WHOLE SMOKED

SALMON

PRODUCT >

ITEM/AMOUNT

FISH FILLETS, SMOKED

SHRIMP, SMOKED

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. Place fillets

side-by-side.

Scale 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 LAY FISH ON ITS SIDE.

Shrimp may remain in the shell or may

be peeled and deveined. Season as

desired. Place side-by-side on pans.

SUGGESTED PAN

Full-size Hotel Pan

pan placement: Position 1, 4, & 7

from the top of the oven

Sheet Pan

NO. OF SHELVES

767, 1767

1000

None

2 per compartment

4 per compartment

1 full-size sheet pan

5 full-size sheet pan

ITEMS PER SHELF

767, 1767

1000

2 pans per shelf position

1 sheet pan per shelf position

1 full-size sheet pan

4 full-size sheet pans

1 full-size sheet pan

MAX. CAPACITY

767, 1767

1000

6 pans per compartment

7 sheet pans per compartment

3 full-size sheet pans - 6 whole salmon

4 full-size sheet pans - 8 whole salmon

(per compartment)

4 full-size sheet pans

5 full-size sheet pans

(per compartment)

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

Closed

250°F

(121°C)

275°F

(135°C)

250°F

(121°C)

HOLD TEMP

COOK TIME

SMOKE TIME

160°F

(71°C)

160°F

(71°C)

160°F

(71°C)

1-1/2 to 2 hours

1 hour

2 to 2-1/2 hours

45 minutes to 1 hour

45 minutes

1 TO 2 SMOKING CYCLES

1 hour for each smoking cycle

fill wood chip container for each cycle

MIN. HOLD TIME

MAX. HOLD TIME

None

3 to 4 hours

Not Recommended

150°F (66°C)

—

1 to 2 hours

10 hours

none

1 hour

OVERNIGHT

COOK/HOLD

Not Recommended

150°F (66°C)

—

Not Recommended

150° to 160°F (66° to 71°C)

—

FINAL INTERNAL

TEMPERATURE

ADDITIONAL

INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 39

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 6 - SMOKED FISH

PRODUCT SPECIFICATIONS AND PREPARATION

SMOKING PROCEDURE

PRODUCT >

ITEM/AMOUNT

COLD SMOKED SALMON

OVEN MUST BE AT ROOM TEMPERATURE BEFORE

BEGINNING THE COLD SMOKE PROCEDURE.

SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb

(1 to 2 kg) each

Soak wood chips in water according to directions

(5-15 minutes), fill wood chip container full and insert

in chip holder located at the back of the oven.

INSTRUCTIONS

INGREDIENTS REQUIRED

Fresh Salmon Fillets or Sides

Sea Salt: Large Crystals

Granulated or Raw Sugar

Fill pan with ice and locate pan in shelf position

number 7 (just above wood chip container).

SUPPLIES REQUIRED

Clear Plastic Wrap

Paper Toweling

Wire Mesh Grids

Digital Thermocouple Thermometer

(to monitor internal product temperature)

Tweezers

Place prepared salmon fillets on a wire grid as

indicated on the diagram and insert wire grid on oven

shelf beginning with the top shelf position.

Insert probe of thermocouple thermometer into the

center of the middle salmon fillet located in the top

shelf position or central shelf position when smoking

a full load. To maintain proper color, the internal

temperature of the salmon must not exceed 77°F

(25°C). For this reason, it is important to begin the

smoking process with the oven at room temperature.

Ice: 3 to 4 lb (1 to 2 kg)

PREPARATION

Remove bones from fillets with a tweezers to

avoid rupturing tissue.

SALTING

50% Sea Salt or Kosher Salt

50% Granulated or Brown Sugar (for richer

color)

Make certain oven vents are closed. Close oven door

and set smoke time from 10 to 20 minutes depending

on taste preference. When the smoke timer cycles to

the OFF position, the fillets must remain in the oven

for a period of 1-2 hours. Do not open the oven door

during this period.

To remove moisture from the raw salmon,

blend salt and sugar mixture thoroughly and

pack firmly around each fillet. Cover salt-filled

pans with clear plastic wrap and refrigerate for

24 hours. Following the 24 hour refrigeration

period, remove fillets from salt/sugar mixture

and rinse thoroughly under cold, running water.

Pat dry with paper toweling. Place fillets side-

by-side on a sheet pan and return, uncovered,

to the refrigerator for a period of 1-6 hours for

the final drying period.

Following the required oven time, remove the fillets,

cover with clear plastic wrap and refrigerate until

fully chilled.

SUGGESTED PAN

Wire grid

NO. OF SHELVES

767, 1767

1000

3 per compartment

4 per compartment

ITEMS PER SHELF

767, 1767

1000

3 fillets/sides per shelf

MAX. CAPACITY

767, 1767

1000

9 fillets per compartment

12 fillets per compartment

WOOD CHIP

CONTAINER

Full

VENT POSITION

SMOKE TIME

Closed

10 to 20 minutes

1-2 hours

OVEN TIME

REQUIRED

FINAL INTERNAL

TEMPERATURE

NOT TO EXCEED 77°F (25°C)

The time and temperature are suggested guidelines only. All cooking

should be based on internal product temperatures. Due to variations

in product quality, weight and desired degree of doneness, the cooking

timer may need to be adjusted accordingly. Always follow local health

(hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 40

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 7 - FOOD HOLDING AND SANITATION

FOOD HOLDING AND SANITATION

FOOD HOLDING - FUNCTION & VALUE

GENERAL HOLDING GUIDELINES

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 can

also be used without the cooking function to hold

foods at proper serving temperatures. Individual

holding cabinets can also be used to accomplish

this function.

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, product density, volume, and proper

serving temperatures. Safe holding temperatures

must also be correlated with palatability in

determining the length of holding time for a

specific product.

Food production in most food service facilities

is accomplished in a variety of different cooking

equipment. Food quality can be easily lost between

the time a product is removed from an oven

and the time of direct service. Regardless of the

method of preparation, proper handling of food

within this time period is of critical importance

to the food service operator. Halo Heat hot food

holding equipment is able to support any type of

food preparation by extending the longest possible

holding life for the widest variety of products.

Halo Heat maintains the maximum amount of

product moisture content without the addition

of water, water vapor, or steam. Maintaining

maximum natural product moisture preserves the

natural flavor of the product and provides a more

genuine taste. In addition to product moisture

retention, the gentle properties of Halo Heat

maintain a consistent temperature throughout the

cabinet without the necessity of a heat distribution

fan, thereby preventing further moisture loss due to

evaporation or dehydration.

For maximum efficiency, hot food holding

equipment should be selected on the basis of the

full range of functions this equipment can provide

to the individual operation. For example, dough

proofing, bulk food holding for buffet service or

other situations and the transportation of hot foods

are some of the major functions of these cabinets

for multipurpose utility. When properly planned,

Halo Heat holding equipment can be a time

management aid, support the food service operation

by extending preparation times outside of peak

preparation hours, and provide a quality product in

prolonged holding situations.

In an enclosed holding environment, too much

moisture content is a condition which can be

relieved. A product achieving extremely high

temperatures in preparation must be allowed to

decrease in temperature before being placed in a

controlled holding atmosphere. If the product is

not allowed to decrease in temperature, excessive

condensation will form increasing the moisture

content on the outside of the product. To preserve

the safety and quality of freshly cooked foods

however, a maximum of 1 to 2 minutes must be the

only time period allowed for the initial heat to be

released from the product.

Consult an Alto-Shaam representative for

information on compatible holding equipment or

for recommendation on full systems tailored to meet

specific requirements.

Most Halo Heat holding equipment is provided

with a thermostat control between 60° and 200°F

(16° to 93°C). If the unit is equipped with vents,

close the vents for moist holding and open the vents

for crisp holding.

CAUTION

TO MAINTAIN SAFE TEMPERATURE

LEVELS, COLD FOOD FOR

RETHERMALIZATION OR REHEATING

MUST NEVER BE ADDED TO THE OVEN

WHILE HOT FOODS ARE BEING HELD.

cooking guidelines - simple control • 41

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 7 - FOOD HOLDING AND SANITATION

FOOD HOLDING AND SANITATION

GENERAL HOLDING CABINET OPERATION

HOLDING TEMPERATURE RANGE

MEAT

BEEF ROAST — Rare

FAHRENHEIT

CELSIUS

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, product density, volume, and proper

serving temperatures. Safe holding temperatures

must also be correlated with palatability in

determining the length of holding time for a

specific product.

130°F

54°C

BEEF ROAST — Med/Well Done

BEEF BRISKET

CORN BEEF

155°F

68°C

160° — 175°F

130°F

71° — 79°C

54°C

PASTRAMI

PRIME RIB — Rare

STEAKS — Broiled/Fried

RIBS — Beef or Pork

VEAL

140° — 160°F

160°F

60° — 71°C

71°C

160° — 175°F

71° — 79°C

HAM

Halo Heat maintains the maximum amount of

product moisture content without the addition of

water, water vapor, or steam. Maintaining maximum

natural product moisture preserves the natural

flavor of the product and provides a more genuine

taste. In addition to product moisture retention, the

gentle properties of Halo Heat maintain a consistent

temperature throughout the cabinet without

the necessity of a heat distribution fan, thereby

preventing further moisture loss due to evaporation

or dehydration.

PORK

LAMB

POULTRY

CHICKEN — Fried/Baked

DUCK

160° — 175°F

71° — 79°C

TURKEY

GENERAL

FISH/SEAFOOD

FISH — Baked/Fried

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

BAKED GOODS

In an enclosed holding environment, too much

moisture content is a condition which can be

relieved. A product achieving extremely high

temperatures in preparation must be allowed to

decrease in temperature before being placed in a

controlled holding atmosphere. If the product is

not allowed to decrease in temperature, excessive

condensation will form increasing the moisture

content on the outside of the product. To preserve

the safety and quality of freshly cooked foods

however, a maximum of 1 to 2 minutes must be

the only time period allowed for the initial heat to

be released from the product.

BREADS/ROLLS

120° — 140°F

49° — 60°C

MISCELLANEOUS

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

160° — 175°F

80° — 100°F

150° — 160°F

160° — 175°F

160° — 180°F

180°F

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

82°C

PIZZA

POTATOES

PLATED MEALS

SAUCES

140° — 165°F

140° — 200°F

160° — 175°F

60°— 74°C

60° — 93°C

71° — 79°C

SOUP

VEGETABLES

Most Halo Heat holding equipment is provided with

a thermostat control between 60° and 200°F (16° to

93°C). If the unit is equipped with vents, close the

vents for moist holding and open the vents for

crisp holding.

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL

FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.

ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL

TEMPERATURE REQUIREMENTS.

cooking guidelines - simple control • 42

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 7 - FOOD HOLDING AND SANITATION

FOOD HOLDING AND SANITATION

Food flavor and aroma are usually so closely

The most accurate method of measuring safe

temperatures of both hot and cold foods is

by internal product temperature. A quality

thermometer is an effective tool for this purpose,

and should be routinely used on all products that

require holding at a specific temperature.

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

efficiency, and appearance of equipment contribute

considerably to savory, appetizing foods.

Good equipment that is kept clean, works

better and lasts longer.

A comprehensive sanitation program should

focus on the training of staff in basic sanitation

procedures. This includes personal hygiene,

proper handling of raw foods, cooking to a safe

internal product temperature, and the routine

monitoring of internal temperatures from receiving

through service.

Most food imparts its own particular aroma

and many foods also absorb existing odors.

Unfortunately, during this absorption there is

no distinction between GOOD and BAD odors.

The majority of objectionable flavors and odors

troubling food service operations are caused by

bacteria growth. Sourness, rancidity, mustiness,

stale or other OFF flavors are usually the result of

germ activity.

Most food-borne illnesses can be prevented

through proper temperature control and a

comprehensive program of sanitation. Both these

factors are important to build quality service as

the foundation of customer satisfaction. Safe food

handling practices to prevent food-borne illness is

of critical importance to the health and safety of

your customers.

The easiest way to insure full, natural food flavor

is through comprehensive cleanliness. This means

good control of both visible soil (dirt) and invisible

soil (germs). A thorough approach to sanitation

will provide essential cleanliness. It will assure

an attractive appearance of equipment, along with

maximum efficiency and utility. More importantly,

a good sanitation program provides one of the key

elements in the prevention of food-borne illnesses.

HACCP, an acronym for Hazard Analysis (at)

Critical Control Points, is a quality control program

of operating procedures to assure food integrity,

quality, and safety. Taking steps necessary to

augment food safety practices is both cost effective

and relatively simple. While HACCP guidelines

go far beyond the scope of this manual, additional

information is available by contacting:

A controlled holding environment for prepared

foods is just one of the important factors involved

in the prevention of food-borne illnesses.

Temperature monitoring and control during

receiving, storage, preparation, and the service of

foods are of equal importance.

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

40° TO 140°F

70° TO 120°F

140° TO 165°F

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

(4° TO 60°C)

(21° TO 49°C)

(60° TO 74°C)

COLD FOODS

ABOVE 40°F

36° TO 40°F

DANGER ZONE

SAFE ZONE

(ABOVE 4°C)

(2° TO 4°C)

FROZEN FOODS

ABOVE 32°F

0° TO 32°F

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

(ABOVE 0°C)

(-18° TO 0°C)

0°F or below

(-18°C or below)

cooking guidelines - simple control • 43

Download from Www.Somanuals.com. All Manuals Search And Download.

SECTION 7 - 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

quality control program of operating procedures to

assure food integrity, quality, and safety. Taking

steps necessary to augment food safety practices

are both cost effective and relatively simple. While

HACCP guidelines go far beyond the scope of

this booklet, additional information is available

by contacting the USDA/FDA Food-borne Illness

Education Information Center.

All heated food must be maintained at 140°F to

150°F (60°C to 65°C) after being heated. Foods

that have been heated followed by refrigerated

storage must be reheated to a minimum of 165°F

(74°C) to prevent bacteria growth.

• All stored food items must be covered and placed

in a cooler or freezer at a minimum height of

6-inches (152mm) above the floor.

• Employees serving food, preparing food, or washing

utensils must wear an effective hair covering.

• Employees must wash their hands before serving

or preparing food.

• Soap and towels must be provided at the hand-sink

which must only be used for washing hands.

• No smoking or use of tobacco products is allowed

in the food preparation or service area.

SUMMARY

• All serving containers must be stored with food

In the United States, the Food and Drug Administration

has a published Food Code as a reference guide for the

prevention of food-borne illness in retail outlets such as

restaurants, institutions and grocery stores. Provisions

of this Food Code are compatible with the concept and

terminology of Hazard Analysis (at) Critical Control

Points (HACCP) and contains expanded provisions for

food safety. The FDA publication, along with local

codes, should be the final word with regard to all issues

regarding food safety and sanitation in the U.S. For more

information contact:

contact surfaces covered or in the down position.

• All utensils must be washed in a three-

compartment sink and dipped in a final sanitation

rinse. A pH test kit must be used to check the

rinse water.

• Food preparation surfaces must not be used for

the storage of non-food items.

• All cold food must be stored at or below 40°F (4°C).

• Frozen foods must not be thawed at room

temperature nor in water. Use the cooler for

thawing and thaw foods slowly.

Center for Food Safety and Applied Nutrition

Food and Drug Administration

PHONE: 1-888-SAFEFOOD

www.foodsafety.gov

cooking guidelines - simple control • 44

Download from Www.Somanuals.com. All Manuals Search And Download.

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-free number. Emergency service access

is available seven days a week including holidays.

Download from Www.Somanuals.com. All Manuals Search And Download.

2Wirer 24C User Manual
Adder Technology Switch AV4OSD User Manual
Advantech Network Card PCI 1784 User Manual
Aiphone Welder LE SS 1G User Manual
American Standard Indoor Furnishings T970702 User Manual
American Standard Plumbing Product 7415801 User Manual
ATK Motorcycles Motorcycle 2008 ATK 450 MX User Manual
Axis Communications Security Camera Q1765 LE User Manual
Ayre Acoustics Stereo Amplifier V 1x User Manual
Behringer Turntable BCD2000 User Manual