Alto Shaam Oven MN 29492 User Manual

LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

DELUXE CONTROL OVENS

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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

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INTRODUCTION

LOW TEMPERATURE COOKING FACTS

Low temperature cooking does not destroy these

MEAT AND NUTRITION

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 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 unnecessary.

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.

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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.

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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.

Compact

Cook & Hold

Double Compartment

Cook & Hold

Single Compartment

Cook & Hold

Double Compartment

Smoker

Single Compartment

Smoker

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INTRODUCTION

LOW TEMPERATURE COOKING FACTS

Full-Size Pans

(GN1/1)

18" x 26"

Product

Capacity

Shelf

Capacity

Overall

Dimensions

Model

Full-Size

12" x 20"

Sheet Pans

25 lbs.

(11 kg)

17-1/4" x 33-9/16" x 16-3/4"

(438mm x 853mm x 425mm)

AS-250

—

40 lbs

(18 kg)

33-1/2" x 19" x 26-11/16"

(850mm x 482mm x 678mm)

500-TH/III

750-TH/III

1000-TH/III

1200-TH/III

100 lbs

(45 kg)

33-1/2" x 26-5/8" x 31-3/4"

(851mm x 676mm x 805mm)

120 lbs

(54 kg)

40-3/8" x 23-1/2" x 31-3/4"

(1024mm x 596mm x 805mm)

240 lbs

(54 kg)

75-3/4" x 22-9/16" x 32-1/4"

(1924mm x 573mm x 819mm)

SMOKERS

100 lbs

(18 kg)

2 shelves

1 rib racks

33-1/2" x 25-3/4" x 31-11/16"

(851mm x 653mm x 805mm)

767-SK/III

1767-SK/III

1000-SK/III

1200-SK/III

200 lbs

(18 kg)

4 shelves

2 rib racks

62-3/8" x 25-3/4" x 31-9/16"

(1583mm x 654mm x 801mm)

120 lbs

(18 kg)

3 shelves

3 rib racks

40-5/16" x 22-5/8" x 31-1/2"

(1024mm x 574mm x 799mm)

240 lbs

(18 kg)

3 shelves

3 rib racks

75-3/4" x 22-5/8" x 31-1/4"

(1924mm x 574mm x 819mm)

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INTRODUCTION

LOW TEMPERATURE COOKING FACTS

OPTIONS AND ACCESSORIES

500-TH/III

750-TH/III

1000-TH/III 1200-TH/III

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-29474

SH-2325

SH-2346

SH-29474

Stacking Hardware

5004864

—

SMOKER OPTIONS AND ACCESSORIES

767-SK/III

1767-SK/III 1000-SK/III 1200-SK/III

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

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

START-UP

OVEN CHARACTERISTICS

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

1. Before operating the oven, clean both the

density, heating cable. Through the Halo Heat

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.

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

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

^{Power ON}h g

i j k

Indicator

Upper

Cavity

ON/OFF

Lower

Cavity

ON/OFF

Double

Compartment

Control

CONTROL FEATURES

1. On/Off Key

10. LED Display

Indicates interior oven air temperature, internal

The on/off control system key operates the functions

of the control panel. If there is any power loss during

operation, the on/off indicator light will flash. To

clear, push key and release.

product probe temperature, time, or when used in

conjunction with other keys, will review

original cooking, holding and probe temperature

settings. The display will also indicate various

programming and diagnostic information.

2. Cook Key — Temperature range 200° to 325°F

(93° to 162°C)

Used to select cooking mode and to review the cook

temperature setting.

11. Ready Indicator Light

Illuminates when the oven has finished preheating.

12. Up and Down Arrows

3. Time Key — Maximum time 24 hours

Used to select cook time and to review set time.

Used to increase or decrease set time, including

cooking, holding and probe temperature settings.

4. Probe Key — Temperature range 50° to 195°F

(10° to 91°C)

13. Start Key

Used to initiate a selected mode sequence when pressed

and released. You may stop any mode of operation

by pressing and holding the Start Key until you hear a

2-second beep.

Used to select internal product probe temperature

mode and to review probe temperature setting.

5. Hold Key — Temperature range 60° to 205°F

(15° to 96°C)

14. Green Indicator Lights

Used to select food holding mode and to review set

holding temperature.

Located within each function key, the green light

functions as an operator prompt indicating additional

operator action is required and also identifies current

mode of operation.

6. Smoker Key — Time range 0 to 4 hours

Used to select warm smoke or cold smoke and to

review the smoke time remaining.

15. Amber Indicator Lights

Located below the Cook, Time, Probe and Hold Keys,

these indicators will illuminate to identify the current

mode of operation and allows the operator to identify

the information currently shown in the LED display.

7. Lock Indicator

When illuminated, this symbol indicates settings

used in the cooking sequence are locked and cannot

be changed.

16. Preset Program Keys

8. Halo Heat Indicator

Provides memory storage and operation of up to eight

operator set cooking programs for specific products

(A thru H). I enables locking abilities.

When the oven is preheating, the Halo Heat indicator

will illuminate during preheating and remain steady

until the oven reaches the set cooking temperature.

When the temperature has stabilized, the indicator

will illuminate periodically as the oven calls for heat.

17. Cancel Key

Used to erase a program from memory storage.

9. Oven Preheat Light

Illuminates until the oven is preheated or in ready mode.

IMPORTANT

Do not use the oven if the controls are not properly functioning. Refer to the Troubleshooting Guide located

in this manual or call an authorized service technician.

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

OPERATING FEATURES & FUNCTIONS

Probe Usage:

To stop an operation at any time — Press and hold

the start Key until the control beeps for two seconds,

indicating the operation has been cancelled. The oven will

remain in a power-on state.

When the oven probe remains inserted in the probe

bracket, the LED temperature display will indicate the

ambient air temperature inside the oven. To use the probe

for cooking remove it from the bracket and wipe the full

length of the metal probe with a disposable alcohol pad to

clean and sanitize before using.

To turn oven control panel off — Press and hold the

on/off Key until the oven beeps. The On/Off indicator

light will go out.

Only the tip of the probe senses the internal product

temperature; therefore, it is important the tip be placed

correctly in the product for internal temperature accuracy.

Push the probe tip halfway into the product, positioning

the tip at the center of the food mass. When inserting

the probe into solid foods such as meat roast or poultry

breasts, push the probe in from a straight downward

position or in from the side to the center position. If

placing into a semi-liquid or liquid product, the probe

cable must be secured to keep the probe positioned

properly. Do not let the probe tip touch the edges, bottom

or side of a container. Tape the probe cable to the lip or

edge of the container.

Door open indicator — Display will flash “door” and

a triple beep will alert the user. Press On/Off key to

acknowledge error and disable triple beep.

Arrow Keys:

Cook, Hold and Probe Temperature, and the Time setting

can be adjusted by pressing the Arrow keys. Pressing

and releasing the Arrow key will increase settings in

increments of one. To change a setting more rapidly,

press and hold the Arrow key. Once the setting reaches

a number divisible by 10, it will begin to increase in

increments of 10.

Green and Amber Indicators:

Green

Each program key includes a green

light which indicates a requirement

for additional programming by the

operator or the current operational

state of the oven.

NOTE: When cooking by probe, insert the probe

into the raw product after the oven has been

preheated.

Amber

WAIT ONE FULL MINUTE to allow the probe

temperature to decrease to the internal temperature

of the product. Press the start button to begin

the cooking process after this probe temperature

adjustment period. A false probe reading of the

internal product temperature will cause the oven to

default to a holding temperature.

The cook, time, probe, and hold keys include an amber

indicator light to identify the information being displayed.

Power Fail Detect:

If the power were to fail for any reason while heating, the

control will retain, in memory, the programmed operating

conditions. When power is restored, the control will

resume operating from the point where it was interrupted

and the On/Off indicator light will flash, indicating that

such an event did occur. The operator can acknowledge

the power failure by pressing the On/Off key. Pressing

the key will display the amount of time that the power

has been off. The control will stop counting the amount of

time the power has been off when it has been off for more

than 24 hours.

Probe Calibration:

1. To verify product probe calibration, place the probe in

a warm glass of water along with a quality independent

digital thermometer and press the probe key for five (5)

seconds. Compare readings.

2. If calibration is required, the unit must be in the power

up hold mode. From the off state turn the unit on. The

unit will begin to operate in the power up hold mode,

press the probe key for eight (8) seconds until the unit

beeps twice and a temperature is displayed. Adjust the

probe temperature to match the independent probe by

pressing the up or down arrows to increase or decrease

the temperature. Repeat step 1 to verify.

NOTE: If such an event has occurred, it is strongly

recommended that you ensure the food is safe for

consumption according to local health regulations.

Display High/Low Probe Temperatures:

To observe the recorded maximum or minimum probe

temperature when cooking by probe, press the following

keys while the probe remains in the product:

3. Repeat steps 1 and 2 to verify the probe calibration

as necessary.

Highest Temperature: Press probe Key and up arrow

Key at same time.

Lowest Temperature: Press probe Key and down arrow

Key at same time.

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

Cook/Hold/Smoke Instructions

Press and release control On/Off key. The oven will beep for one second and power to the unit

will be indicated by an illuminated green indicator light located in the upper left corner of the

On/Off key. The oven will begin operating in the hold mode. The amber Hold indicator will be

illuminated and the last set hold temperature will be displayed.

To set Cook temperature — Press cook Key. Oven preheat indicator will illuminate and the last

set cooking temperature is displayed. To change the cook temperature, press the up or down

arrow Keys.

If cooking by time — press the time Key. The green time indicator will illuminate and the last set

cooking time will be displayed. To change the set time, press the up or down arrow Key. The

display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the probe Key. The green probe indicator will illuminate and the last

set internal product temperature will be displayed. To change the set temperature, press the up

or down arrow Key. The display will alternate between the set temperature, the elapsed time,

and the probe temperature.

To set Hold temperature — Press the hold Key. The green cook indicator light will remain

illuminated. To change the hold temperature, press the up or down arrow Key. The display

will alternate between the set hold temperature and the amount of time the product has been in

the hold mode. Oven will remain in the hold mode until the on/off key is pressed.

To set Smoke time (hot smoke) — Press smoker Key. To set the smoke time desired, use up or

down arrow key. The last set time will be displayed. See following page for additional Smoking

Procedures.

Press Start key to begin cooking cycle.

To Cook/Hold/Smoke using Preset Menu Keys

Press Desired PreSet Key (A through H). preset Keys with stored cooking programs will have

green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep

periodically when it has reached a preheat ready state, and both the Ready and Start indicator

lights will flash. To program a preset menu key, see Programming a Preset in this manual.

Press Start key to begin cooking cycle.

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.

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

Programming a Preset

Select the product to be programmed and begin programming with the oven control power Off.

Press and release control On/Off key. The oven will beep for one second and power to the unit

will be indicated by an illuminated green indicator light located in the upper left corner of the

On/Off key. The oven will begin operating in the hold mode. The amber Hold indicator will be

illuminated and the last set hold temperature will be displayed.

To set Cook temperature — Press cook Key. Oven preheat indicator will illuminate and the last

set cooking temperature is displayed. To change the cook temperature, press the up or down

arrow Keys.

If cooking by time — press the time Key. The green time indicator will illuminate and the last set

cooking time will be displayed. To change the set time, press the up or down arrow Key. The

display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the probe Key. The green probe indicator will illuminate and the last

set internal product temperature will be displayed. To change the set temperature, press the up or

down arrow Key. The display will alternate between the set temperature, the elapsed time, and

the probe temperature.

To set Hold temperature — Press the hold Key. The green cook indicator light will remain

illuminated. To change the hold temperature, press the up or down arrow Key. The display will

alternate between the set hold temperature and the amount of time the product has been in the hold

mode. Oven will remain in the hold mode until the on/off key is pressed.

To set Smoke time — Press smoker Key. To set the smoke time desired, use up or down arrow

key. The last set time will be displayed.

Select a letter code for the product programmed by the previous steps. Press and hold the selected preset

key for two seconds. When the preset has been saved, you will hear a one second beep and the preset

light will illuminate.

Note: Only one preset can be programmed at a time. If programming an additional preset is

desired, the unit must be started and stopped either by cycling the power to the cavity or by

pressing the Start/Stop key. The last preset Key used will be the oven cooking run sequence

for the next product to be programmed. Settings can be manually changed for the next product

and an alternate pre-programmed letter key selected.

Erasing a Preset

To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven

cannot be running a preset Menu program.

When the oven is in the power-up hold mode or in the preheat mode, press and hold the cancel Key and then

the appropriate letter preset Key to be erased for two seconds. When the preset has been erased the oven will

beep for one second.

IMPORTANT - After programming a specific product into memory in a programmable preset

key, it is very important to make a written permanent record of the product and the program

letter assigned. Menu card (PE-23384) is provided for this purpose.

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

Preset

Lock

Control Panel Lock and Unlock

Preset Keys Lock and Unlock

The control panel can be locked at any time in order to

prevent inadvertent or accidental setting changes.

preset Keys A through H can be locked in order to

prevent storing, altering or erasing a program.

To lock the control panel, press and hold the

up arrow Key and then press the On/Off Key.

You will hear a brief beep and the panel lock

indicator will illuminate. Release all keys.

The oven’s control panel is now locked.

To lock the Preset Keys, press and hold the “I”

Key until the oven beeps. Release the “I” key. The

green indicator on the “I” key will illuminate. Oven

preset Keys A through H are now locked.

Note: Only the oven preset keys A through H are

affected by this lock-out in order to also allow

the oven to be used with the unprogrammed

Cook, Probe, or Hold modes.

Note: The control panel is now fully locked with the

exception of the On/Off Key and arrow keys.

You will be unable to turn the oven control off at

this point.

To unlock the Preset Keys, press and hold the

cancel Key along with the “I” Key for two seconds

until the “I” key light no longer illuminates. Release

all keys. The oven preset keys are now unlocked.

To unlock the control panel, press and hold the down

arrow Key and then press the On/Off Key. You

will hear three beeps and the panel lock indicator will

extinguish. Release all keys. The panel is now unlocked

and ready for normal use.

Fahrenheit or Celsius Selection

With the control in the off mode,

Beeper Volume Selection

press and hold the up arrow Key until the

display shows the current selection. Press

the up or down buttons to toggle between

the two options. After each change the

button must be released. The display must

clear before the procedure can be repeated.

With the control in the off mode,

press and hold the Down Arrow Key

until the display shows the current control

volume. Press the Up or Down Arrow Key

to cycle through the four options

(0 = Off, 1 = Low, 2 = Mid, 3 = High).

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

Preparation

WARNING

Adjust the inside door vents per the individual cooking

procedure selected. Always keep door vents closed when

cooking with the smoking function. Insert drip pan on the

bottom of the oven cavity.

THE USE OF IMPROPER

MATERIALS FOR THE SMOKING

FUNCTION COULD RESULT IN

DAMAGE, HAZARD, EQUIPMENT

FAILURE OR COULD REDUCE THE

OVERALL LIFE OF THE OVEN.

Wood Chips

Soak one full tray of wood chips in water for 5 to

10 minutes. Shake off excess water, and place the

moistened chips in the wood chip tray of the smoker

oven. Replace the container in the oven.

DO NOT USE SAWDUST

FOR SMOKING.

DO NOT USE WOOD CHIPS

SMALLER THAN THUMBNAIL SIZE.

Hot Smoke Procedure

Cold Smoke Procedure

To Enter Cold Smoke Mode

Press and release power switch On/off

Control Key.

Press and release power switch On/off

Control Key.

Press and set Cook thermostat to required

cooking temperature.

Press and hold the Smoker Key for a period

of 3 seconds.

Press and set Time or probe.

To Set Cold Smoke Holding Temperature

The temperature will default to the last

smoke holding temperature set by the user.

The holding temperature range is

Press and set HolD thermostat to required

holding temperature.

14°F to 205°F (-10°C to 96°C).

The Oven is automatically programmed to

preheat to the set cooking temperature.

The oven will produce an audible signal

when

To increase this default temperature, press

the HolD key and press the Up Arrow to set

a higher default temperature.

fully preheated.

To Set Smoking Verification Temperature

(if desired)

Press the probe Key

Prepare product for cooking.

Load product on shelves.

Press the Up and Down Arrow KeyS

to select the verification temperature. The probe

range is 14°F to 195°F (-10°C to 91°C).

To Set Smoking Time

Press the Smoker Key.

Press the Up and Down Arrow KeyS to

select the smoke time in minutes.

Press STArT.

This will incorporate the probe into the cold-

smoking process and the control will alarm if the

temperature exceeds the probe set point.

Note: The smoking timer activates the heating

element located within the wood chip

container when in either a cook or hold

mode. The smoke element will not turn

on during preheat or ready modes.

A full wood chip container will produce

smoke for a period of approximately 1

hour, even though the timer can go past

one hour.

To Set Smoking Time

Press the Smoker Key.

Press the Up and Down Arrow KeyS to select

the smoke time in minutes.

Prepare product for smoking.

Place stainless steel tray filled with ice on

shelf above the smoker tray.

Load product on shelves.

For maximum product tenderizing and to reduce labor

during peak preparation hours, products can be

cooked and held overnight.

Press STArT.

Taste preference

Light Smoke Flavor

Minimum Smoking time

10 min.

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT

Guide to Low Temperature Cooking and Holding

provided with the oven.

Medium Smoke Flavor

Heavy Smoke Flavor

Very Heavy Smoke Flavor

Extra Heavy Smoke Flavor

30 min.

40 min.

60 min.

80 min.

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

SMOKING PROCEDURE OPTIONS

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

Many of the procedures listed in the front section of this

guide can be adapted to the Alto-Shaam Smoker.

1. Insert a thermometer into the center of the product

to determine if the correct internal temperature

has been reached.

1. Follow the load capacities for the 750, 1000 and 1200

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

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OPERATION

GENERAL OPERATION - DELUXE 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.

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FOOD HOLDING AND SANITATION

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.

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.

RED MEAT:

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. 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.

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

REHEATING

36 MINUTEs

1. Any over production must be removed from the

28 MINUTEs

oven, wrapped, rapidly chilled, and refrigerated.

18 MINUTEs

2. Product can be removed from refrigerator, returned

12 MINUTEs

to the oven, and reheated the next day.

8 MINUTEs

5 MINUTEs

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.

4 MINUTEs

2 MINUTEs, 14 sECONDs

1 MINUTEs, 25 sECONDs

54 sECONDs

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.

34 sECONDs

22 sECONDs

14 sECONDs

0 sECONDs

*hOLDINg TIME MAy INCLUDE POsT-OvEN hEAT RIsE

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.

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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.

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FOOD HOLDING AND SANITATION

GENERAL HOLDING GUIDELINES

HOLDING TEMPERATURE RANGE

FAHRENHEIT

MEAT

BEEF ROAST — Rare

BEEF ROAST — Med/Well Done

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

155°F

68°C

BEEF BRISKET

CORN BEEF

PASTRAMI

160° — 175°F

130°F

71° — 79°C

54°C

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.

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FOOD HOLDING AND SANITATION

Food flavor and aroma are usually so closely

related that it is difficult, if not impossible,

to separate them. There is also an important,

inseparable relationship between cleanliness

and food flavor. Cleanliness, top operating

efficiency, and appearance of equipment contribute

considerably to savory, appetizing foods.

Good equipment that is kept clean, works

better and lasts longer.

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.

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)

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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

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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.

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

DAILY PRONG CLEANING

To ensure accurate internal product temperature readings the prongs on the

removable probe must be cleaned daily.

1. Remove all food debris from prongs at the end of each production shift.

Wipe the entire prong casing, and between each prong with a clean

cloth and warm detergent solution.

2. Remove detergent by wiping with a cloth and clean rinse water.

3. Allow prongs to air dry before replacing detachable probe.

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CLEANING AND MAINTENANCE

EQUIPMENT CARE

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.

Under normal circumstances, this

oven should provide you with long

and trouble-free service. There is no

preventative maintenance required,

however, the following Equipment

Care Guide will maximize the potential life and trouble

free operation of this oven.

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.

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.

CLEAN THE DOOR VENTS

Door vents need to be inspected and cleaned

as required.

CLEAN DAILY

1. Disconnect unit from power

source and let cool.

CLEAN THE PROBES DAILY

2. Remove all detachable items

such as wire shelves, side

racks, and drip pans. Clean

these items separately.

Remove all food soil from probes.

Wipe entire probe and cable

assembly with warm detergent

solution and a clean cloth.

3. Wipe the interior metal surfaces

of the oven with a paper towel to

remove loose food debris.

Remove detergent by wiping

each probe and cable with clean

rinse water and a cloth. Wipe probes and probe brackets

with disposable alcohol pad or sanitizing solution

recommended for food contact surfaces. Allow probe and

cable to air dry in probe holding bracket.

4. Clean the interior metal surfaces of the cabinet

with a damp clean cloth or sponge and any good

commercial detergent.

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 COOLING FAN IN THE OVEN

CONTROL AREA

While the oven is warm, check that the cooling fan in the

oven control area is functioning. The fan is located at the

back of the unit, toward the top.

5. Spray heavily soiled areas with a water soluble

degreaser and let stand for 10 minutes, then

remove soil with a plastic scouring pad.

CHECK OVERALL CONDITION OF

OVEN ONCE A MONTH

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.

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

door gaskets thoroughly since these areas harbor

food debris.

7. Rinse surfaces by wiping with sponge and clean

warm water.

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

Refer to the Troubleshooting Guide in the Operation and

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.

Care manual or call an authorized service technician.

DANGER

9. Wipe door gaskets and control panel dry with a

clean, soft cloth.

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.

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.

DANGER

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

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COOKING GUIDELINES

PRODUCT INDEX

BEEF

Beef Brisket ................................................24

Turkey Breast.............................................35

Turkey Roll ................................................35

Beef Short Ribs ..........................................24

Beef Short Ribs, Braised ............................24

Beef Striploin .............................................25

Prime Rib (#109) ........................................25

Prime Rib, Special......................................25

Corned Beef ...............................................26

Ribeye Roll.................................................26

Beef Round.................................................26

Beef Round, cafeteria/steamship................27

Tenderloin .................................................27

Veal Loin....................................................27

FISH

Fish, Baked.................................................36

Salmon Steaks ............................................36

Trout ..........................................................36

MISCELLANEOUS

Quiche ........................................................37

Rice.............................................................37

Baked Egg Custard ....................................37

Au Gratin Potatoes ....................................38

Canning......................................................38

Crème Brulee .............................................38

Tempering Chocolate ................................39

Sheet Cake .................................................39

Cheese Cake...............................................39

Frozen Convenience.......................................40-41

Precooked Frozen Finger Foods................42

Breakfast Sandwiches ................................42

Cookies.......................................................43

Proofing Dough .........................................43

LAMB

Lamb, Leg ..................................................28

Lamb Racks (Frenched) .............................28

Lamb Shanks..............................................28

PORK

Pork Leg, Fresh..........................................29

Ham, Cured & Smoked .............................29

Pork Chops ................................................29

Pork Loin ...................................................30

Pork Shoulder ............................................30

Pork Ribs....................................................30

Pig, Whole..................................................31

SMOKING

Beef Brisket ................................................44

Pastami.......................................................44

Beef Tongue ...............................................44

Ham............................................................45

Ribs ............................................................45

Pork Butt ....................................................45

Pork Belly...................................................46

Turkey........................................................46

Fish Fillets..................................................47

Whole Salmon............................................47

Shrimp........................................................47

Cold Smoked Salmon ................................48

Cold Smoked Canned Tomatoes ...............49

PROCESSED MEATS

Sausage ......................................................31

POULTRY

Chicken, Pieces & Halves..........................32

Chicken, Whole..........................................32

Chicken, Fried two-step method .................33

Cornish Hens .............................................33

Duck, Whole ..............................................34

Duck Confit................................................34

Turkey........................................................34

Quantites listed in this section are per oven comparment

Cook

Key

Smoke

Key

On/Off UP/Down

Time

Key

Probe

Key

Hold

Key

Start

Key

Arrows

1. Press and release ON/OFF key.

2. Press HOLD key.

7. Press UP/DOWN ARROW keys to set Cook time.

8. If Smoking, press SMOKE key.

3. Press UP/DOWN ARROW keys to set Hold temperature.

4. Press COOK key.

9. Press UP/DOWN ARROW keys to set Smoke time.

10. Close oven door. Wait for audible signal to indicate oven

has preheated.

5. Press UP/DOWN ARROW keys to set Cook temperature.

11. Press START key.

6. If cooking by probe, press PROBE key.

If cooking by time, press TIME key.

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

BEEF SHORT RIBS,

BRAISED

PRODUCT >

SIZE OF MEAT

BEEF BRISKET

BEEF SHORT RIBS

Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg)

Short Ribs, 10 to 12 oz. pieces

INSTRUCTIONS

Season brisket and wrap individually

in clear plastic wrap for cooking. Place

Season as desired. Place ribs

side-by-side in pans. For an overnight

Add ribs to hot liquid for braising.

wrapped brisket directly on wire shelves. cook and hold, co ver pans loosely with

clear plastic wrap to retain additional

product moisture.

SUGGESTED PAN

None

Sheet Pan

Full-Size Hotel Pan

NO. OF SHELVES

AS-250

500

750

1000

1200

None

ITEMS PER SHELF

AS-500

500

750

1000

1200

1 roast

1 full-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

1 full-size pan

2 full-size pan

1 full-size pan

3-4 roasts

2-3 roasts

MAX. CAPACITY

AS-250

500

1 roast

3 full-size sheet pans

3 half-size sheet pans

3 full-size sheet pans

4 full-size sheet pans

2 full-size pans

4 full-size pans

8 full-size pans

4 full-size pans

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)

750

1000

1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

One-half open

250°F (121°C)

One-half open

250°F (121°C)

170°F (77°C)

160°F (71°C)

One-half open

250°F (121°C)

170°F (77°C)

160°F (71°C)

20 min/lb for ﬁrst roast (44min/kg)

plus 30 minutes each additional roast.

3 hours for the first pan plus 30 minutes 3 hours for the first pan plus 30 minutes

for each additional pan.

MIN. HOLD TIME

MAX. HOLD TIME

6 hours

24 hours

6 hours

18 hours

Required

6 hours

12 hours

OVERNIGHT

COOK/HOLD

Highly recommended

FINAL INTERNAL

TEMPERATURE

165°F (73°C)

45°F to 50°F (25°C to 28°C)

—

170° to 190°F (77° to 88°C)

OVERRIDE

ALLOWANCE

—

15°F (8°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.

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

BEEF STRIPLOIN

PRIME RIB

PRIME RIB SPECIAL

Short-Cut, Boneless: 8-12 lb (4 to 5 kg)

Beef Rib, Roast Ready, with Fat Cap,

#109: 20 lb (9 kg) Average Weight

Beef Rib, Roast Ready Special, Tied:

14 to 18 lb (6 to 8 kg) Average Weight

INSTRUCTIONS

Season as desired. Place roasts Season as desired. Place roasts

directly on the wire shelves with fat side directly on wire shelves with the larger

Season as desired. Place roasts

directly on wire shelves with the larger

roasts toward the top of the oven

compartment.

down. Place larger roasts toward the

top of the oven compartment.

roasts toward the top of the oven

compartment.

SUGGESTED PAN

None

NO. OF SHELVES

AS-250

500

750

1000

1200

ITEMS PER SHELF

AS-500

500

750

1000

1200

1 roast

2 roasts

4 roasts

3 roasts

1 roast

3 roasts

2 roasts

3 roasts

2 roasts

MAX. CAPACITY

AS-250

500

2 roasts up to 24 lb (11 kg)

4 roasts up to 40 lb (18 kg)

8 roasts up to 100 lb (45 kg)

9 roasts up to 100 lb (45 kg)

1 roast 20 lb (9 kg)

2 roasts - 40 lb (18 kg)

6 roasts - 120 lb (54 kg)

1 roast 18 lb (8 kg)

2 roasts 36 lb (16 kg)

6 roasts 100 lb (45 kg)

750

1000

1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

One-half open

250°F (121°C)

100°F (38°C)

140°F (60°C)

One-half open

250°F (121°C)

100°F (38°C)

140°F (60°C)

One-half open

250°F (121°C)

100°F (38°C)

140°F (60°C)

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

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.

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

4 hours

4 to 6 hours

4 or more hours

24 hours

12 hours

Optional

24 hours

OVERNIGHT

COOK/HOLD

Highly Recommended

An overnight cook and hold

can be done with this cut.

FINAL INTERNAL

TEMPERATURE

130°F (54°C) Rare

30°F (17°C)

130°F (54°C) RARE

OVERRIDE

ALLOWANCE

30°F to 40°F (17°C to 22°C)

depending on size

30°F (17°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.

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

CORNED BEEF

RIBEYE

BEEF ROUND

9 to 12 lb (4 to 5 kg)

Beef Ribeye Roll, Lip On,

#112A: 8 to 12 lb (3 to 5 kg)

Beef Round, Top (Inside), Untrimmed:

14 to 23 lb (6 to 10 kg)

Beef Round, Bottom (Gooseneck),

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

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 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.

SUGGESTED PAN

None

NO. OF SHELVES

AS-250

1 or 2

500

750

1000 or 1200

ITEMS PER SHELF

AS-500

1 roast

2 roasts

1 roast

2 roasts

3 roasts

1 roast

500

750

1000 or 1200

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

3 to 4 roasts

2 to 3 roasts

MAX. CAPACITY

AS-250

2 roasts up to 24 lb (11 kg)

4 roasts up to 40 lb (18 kg)

1 roast 12 lb (5 kg)

1 roast up to 23 lb (10 kg)

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

6 roasts up to 100 lb (45 kg)

500

750

1000 or 1200

4 roasts up to 40 lb (18 kg)

6 roasts up to 100 lb (45 kg)

9 roasts up to 100 lb (45 kg)

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

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

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

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

One-half open

250°F (121°C)

100°F (38°C)

160°F (71°C)

One-half open

250°F (121°C)

100°F (38°C)

140°F (60°C)

One-half open

250°F (121°C)

100°F (38°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.

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

14 lb (6 kg) roasts:

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:

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

6 or more hours

24 hours

4 hours

12 hours

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

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

14 lb (6 kg) roasts: 12 hours

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

OVERNIGHT

COOK/HOLD

Required

175°F (79°C)

—

Optional

Optional for smaller roasts.

Highly recommened for larger cuts.

FINAL INTERNAL

TEMPERATURE

130°F (54°C) RARE

130°F (54°C) Rare

30°F (17°C)

OVERRIDE

ALLOWANCE

30°F to 40°F (17°C to 22°C)

depending on size

ADDITIONAL

INFORMATION

If desired corn beef can be removed

from the bag and wrapped in clear

plastic wrap for cooking.

—

Do not overload the oven.

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.

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

BEEF ROUND

PRODUCT >

SIZE OF MEAT

TENDERLOIN

VEAL LOIN

(CAFETERIA OR STEAMSHIP)

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 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)

WEIGHT RANGE: 40-50 lb (18-23 kg)

50-80 lb (23-36 kg)

INSTRUCTIONS

Meat should be at a refrigerated internal

temperature of 38° to 40°F (3 to 4°C)

when placed in a preheated oven.

Season as desired and place

directly on wire shelves.

Season as desired and place

directly on wire shelves.

SUGGESTED PAN

None

NO. OF SHELVES

AS-250

—

500

750

1000 or 1200

ITEMS PER SHELF

AS-500

—

1 roast

2 tenderloins

3 tenderloins

5 tenderloins

1 roast

2 roasts

4 roasts

3 roasts

500

750

1000 or 1200

1-2 roasts

MAX. CAPACITY

AS-250

—

40 lb (18 kg)

4 tenderloins

6 tenderloins

15 tenderloins

1 roast

4 roasts

8 roasts

9 roasts

500

750

1000 or 1200

up to 80 lb (36 kg)

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

One-half open

250°F (121°C)

100°F (38°C)

150°F (66°C)

One-half open

250° to 275°F (121° to 135°C)

95°F (35°C)

One-half open

250°F (121°C)

100°F (38°C)

140°F (60°C)

COOK TIME

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.

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.

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

one roast only — 7 minutes per pound

(15 minutes per kilogram)

MIN. HOLD TIME

MAX. HOLD TIME

40-49 lb (18-22 kg) roasts: 6 to 8 hrs.

50-80 lb (23-36 kg) roasts: 8 to 12 hrs.

1 hour

24 hours

Required

6 hours

10 hours

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

138°F (59°C) Rare

—

130°F (54°C) Rare

40°F (22°C)

—

140°F (60°C) Medium Rare

OVERRIDE

ALLOWANCE

40°F (22°C)

—

ADDITIONAL

INFORMATION

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.

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BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

ITEM >

SIZE OF MEAT

LAMB, LEG

LAMB RACKS (FRENCHED)

LAMB SHANKS

Lamb Leg, Boneless, Tied:

8 to 11 lb (4 to 5 kg)

Lamb Rack, Roast Ready, Single,

Frenched: 7-bone

Lamb Shanks

INSTRUCTIONS

Season as desired and place directly on Season as desired. Place racks on

wire shelves.

Add shanks to hot braising liquid.

Full-Size Hotel Pan

sheet pans with icing racks inserted

in pans.

SUGGESTED PAN

None

Sheet pan

NO. OF SHELVES

AS-250

none

500

750

1000 or 1200

none

ITEMS PER SHELF

AS-500

1 roast

2 roasts

6 roasts

4 roasts

1 half-size sheet pan

1 full-size sheet pan

500

750

1000 or 1200

MAX. CAPACITY

AS-250

1 roast

2 half-size sheet pans

4 half-size sheet pans

4 full-size sheet pans

1 full-size pans

4 full-size pans

8 full-size pans

4 full-size pans

500

750

1000 or 1200

4 roasts up to 40 lb (18 kg)

12 roasts up to 100 lb (45 kg)

VENT POSITION

COOK TEMP

One-half open

250°F (121°C)

105°F (41°C)

One-half open

250°F (121°C)

One-half open

250°F (121°C)

PROBE TEMP

HOLD TEMP

90°F (32°C)

160°F (71°C)

rare: 140°F (60°C)

medium rare: 140°F (60°C)

medium: 150°F (66°C)

160°F (71°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

3 hours + 30 minutes per pan

MIN. HOLD TIME

MAX. HOLD TIME

2 hours

1 Hour

4 Hours

10 hours

Optional

4 Hours

12 Hours

Yes

OVERNIGHT

COOK/HOLD

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)

160°F (71°C)

medium well: 150°F (66°C)

well: 160°F (71°C)

OVERRIDE

ALLOWANCE

25°F (14°C)

—

45-50°F (25-18°C)

—

20°F (11°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.

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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

None

Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

1 pork leg

2 pork legs

1 ham

2 hams

4 hams

3 hams

1 half-size sheet pan

1 full-size sheet pan

500

750

1000 or 1200

2-4 pork legs

2-3 pork legs

MAX. CAPACITY

AS-250

1 pork leg

2 hams

3 half-size sheet pans

4 half-size sheet pans

4 full-size sheet pans

5 full-size sheet pans

500

750

1000 or 1200

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)

VENT POSITION

COOK TEMP

One-half open

250°F (121°C)

250° to 275°F (121° to 135°C)

PROBE TEMP

HOLD TEMP

COOK TIME

130-135°F (57°C)

160°F (71°C)

148°F (64°C)

160°F (71°C)

130°F (54°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

1 to 2 hours

1-1/2 hours

10 hours

Optional

10 hours

Optional

6 to 8 hours

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

160°F (71°C)

12°F (7°C)

—

160°F (71°C)

12°F (7°C)

—

160° to 170°F (71° to 77°C)

OVERRIDE

ALLOWANCE

30°F (17°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.

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PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

PORK LOIN

PORK SHOULDER

PORK RIBS

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

None

Full-Size Hotel Pan

Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

2 roasts

3 roasts

2 roasts per pan / 1 pan

2 roasts per pan / 2 pans

1 half-size sheet pan

1 full-size sheet pan

500

750

1000 or 1200

MAX. CAPACITY

AS-250

4 roasts

2 roasts

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

4 full-size sheet pans

500

750

1000 or 1200

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)

5 full-size sheet pans

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

One-half open

250° to 275°F (121° to 135°C)

120°F (49°C)

One-half open

250°F (121°C)

175°F (80°C)

160°F (71°C)

One-half open

250°F (121°C)

Not Recommended

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

OVERRIDE

ALLOWANCE

12°F (7°C)

—

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.

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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

None

Sheet Pan

NO. OF SHELVES

AS-250

—

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

—

1 half-size sheet pan

1 full-size sheet pan

500

750

1000 or 1200

MAX. CAPACITY

AS-250

—

3 half-size sheet pans

4 half-size sheet pans

5 full-size sheet pans

8 full-size sheet pans

500

750

1000 or 1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Open Full

250°F (121°C)

175°F (80°C)

160°F (71°C)

5 hours

Open Full

250°F (121°C)

Not Recommended

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)

—

OVERRIDE

ALLOWANCE

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.

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POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

CHICKEN, PIECES

PRODUCT >

CHICKEN, WHOLE

AND HALVES

SIZE OF MEAT

INSTRUCTIONS

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)

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

Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

1 half-size sheet pan

1 full-size sheet pan

3 chickens

4 chickens

9 chickens

500

750

1000 or 1200

MAX. CAPACITY

AS-250

12 halves, 2 half-size sheet pans

6 chickens - 6 full size pans

500

18 halves or 60 pieces,

3 half-size sheet pans

8 chickens - 2 half-size sheet pans

750

36 halves or 120 pieces,

3 full-size sheet pans

18 chickens - 2 full-size sheet pans

27 chickens - 3 full-size sheet pans

1000 or 1200

48 halves or 160 pieces

4 full-size sheet pans

VENT POSITION

Open Full

COOK TEMP

PROBE TEMP

HOLD TEMP

275° to 300°F (135° to 149°C)

155°F (68°C)

275° to 300°F (135° to 149°C)

155°F (68°C)

160°F (71°C)

COOK TIME

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)

12°F (7°C)

185°F (85°C)

OVERRIDE

10° to 15°F (6° to 8°C)

ALLOWANCE

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.

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POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

CHICKEN, FRIED

PRODUCT >

SIZE OF MEAT

CORNISH HENS

(two-step method*)

2-1/2-2-3/4 lb (1,1-1,2 kg) fryer, 8 pc. cut

12 oz (340 grams) each

INSTRUCTIONS

Clean chicken and remove all excess fat. Soak chicken in

cold, salted water for 15 minutes, drain, and dredge in dry

breading. Coat pans with vegetable release spray. Place

chicken side-by-side on pans — separating breasts and

Clean hens and remove excess fat. Fold wings and tuck

under the back of the bird. Make a slit in the skin of the

hen (lower end of bird), cross hen legs and insert both legs

through the slit. Brush hens with oil, butter, or margarine

wings from legs and thighs. Cover chicken loosely with clear (optional). Season as desired and sprinkle with paprika.

plastic wrap. Space evenly on sheet pans.

SUGGESTED PAN

Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

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

500

750

1000 or 1200

MAX. CAPACITY

AS-250

12 halves, 2 half-size sheet pans

1 half-size sheet pan, 9 hens per pan

2 half-size sheet pans, 18 cornish hens

3 full-size sheet pans, 54 cornish hens

4 full-size sheet pans, 72 cornish hens

500

750

1000 or 1200

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

VENT POSITION

COOK TEMP

One-Half Open

275°F (135°C)

155°F (68°C)

Open Full

275°F (135°C)

155°F (68°C)

PROBE TEMP

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

MIN. HOLD TIME

MAX. HOLD TIME

4 hours

4 to 6 hours

OVERNIGHT

COOK/HOLD

Not Recommended

OVERRIDE

ALLOWANCE

12°F (7°C)

180°F (79°C)

See below

10°F (6°C)

175°F (79°C)

—

FINAL INTERNAL

TEMPERATURE

ADDL INFO.

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. Preheat fryer to 335°F (168°C).

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

chicken from the oven and dredge in fresh breading.

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

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.

3. Remove required portion of precooked chicken from

refrigerated storage.

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

golden brown.

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POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

DUCK, WHOLE

DUCK CONFIT

TURKEY

SIZE OF MEAT

INSTRUCTIONS

Duck, Whole: 4 to 5 lb (2 kg)

Duck, Pieces

Prepare according to recipe.

Turkey, Whole: 25 lb (11 kg)

Season as desired. Rub with oil

and paprika and place directly on

wire shelves.

Turkey must be fully thawed. Season

as desired. Rub with oil, butter or

margarine (optional), and sprinkle with

paprika. Place directly on wire shelves.

SUGGESTED PAN

None

Full-Size Hotel Pan

None

NO. OF SHELVES

AS-250

500

750

1000 or 1200

ITEMS PER SHELF

AS-500

3 ducks

6 ducks

4 ducks

1 full-size pan

1 full-size pans

2 full-size pans

1 full-size pan

1 turkey

2 turkeys

500

750

1000 or 1200

MAX. CAPACITY

AS-250

3 ducks

6 ducks

2 full-size pans

4 full-size pans

8 full-size pans

4 full-size pans

1 turkey

2 turkeys

4 turkeys

500

750

1000 or 1200

12 ducks

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Open Full

300°F (149°C)

Open Full

250

Open Full

250°F (121°C)

155°F (68°C)

Not Recommended

160°F (71°C)

3 hours

Probe to 145°F (63°C) in thigh

160°F (71°C)

2-1/2 to 3 hours - Full Load

10 minutes per pound for the first turkey

(22 minutes per kg) plus add 30 minutes

for each additional turkey.

MIN. HOLD TIME

MAX. HOLD TIME

1 hour

8 hours

4 hours

12 hours

Yes

1 to 2 hours

10 hours

OVERNIGHT

COOK/HOLD

Not Recommended

Highly Recommended

OVERRIDE

ALLOWANCE

20°F (11°C)

185° to 190°F (85° to 88°C)

—

185°F (85°C)

—

185°F (85°C)

FINAL INTERNAL

TEMPERATURE

10-20°F (6-11°C)

Depending on size

ADDL INFO.

—

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.

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POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SIZE OF MEAT

TURKEY BREAST

TURKEY ROLL

RECIPE

10 to 15 lb (5 to 7 kg)

Precooked, Frozen: 8-12 lb (4-5 kg)

INSTRUCTIONS

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.

Season as desired. Brush with oil,

butter or margarine (optional), and

sprinkle with paprika. Place breasts

directly on wire shelves.

wire shelves to reheat.

SUGGESTED PAN

None

NO. OF SHELVES

AS-250

500

750

1000 or 1200

ITEMS PER SHELF

AS-500

1 turkey breasts

2 turkey breasts

4 turkey breasts

3 turkey breasts

1 turkey rolls

500

750

1000 or 1200

2 turkey rolls

4 turkey rolls

3 turkey rolls

MAX. CAPACITY

AS-250

2 turkey breasts

4 turkey breasts

8 turkey breasts

9 turkey breasts

1 turkey rolls

4 turkey rolls

8 turkey rolls

9 turkey rolls

500

750

1000 or 1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Open Full

250° to 275°F (121° to 135°C)

140°F (60°C)

Open Full

250°F (121°C)

140°F (60°C)

160°F (71°C)

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

Full Load

3 to 4 hours

Full Load

MIN. HOLD TIME

MAX. HOLD TIME

1 hour

10 hours

Optional*

6 to 8 hours

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

180°F (82°C)

8°F (4°C)

165°F (74°C)

10°F (6°C)

OVERRIDE

ALLOWANCE

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.

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FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

FISH, BAKED

SALMON STEAKS

TROUT

SIZE OF MEAT

Fish Fillets, Fresh or Frozen:

6 to 8 oz (170 to 227 grams)

6 to 8 oz (170 to 227 grams),

1" (25mm) thick

Whole: 1 lb (454 gm) dressed

INSTRUCTIONS

Do not thaw frozen fillets. 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

Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

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

500

750

1000 or 1200

MAX. CAPACITY

AS-250

3 half-size sheet pans

4 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

21-24 steaks, 1 half-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

24 trout, 4 half-size sheet pans

36 trout, 6 half-size sheet pans

72 trout, 6 full-size sheet pans

96 trout, 8 full-size sheet pans

500

750

1000 or 1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

One-half open

275°F (135°C)

One-half open

275°F (135°C)

One-half open

275°F (135°C)

Not Recommended

160°F (71° C)

Not Recommended

160°F (71°C)

Not Recommended

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

FINAL INTERNAL

TEMPERATURE

150°F (71°C)

150°F (66°C)

OVERRIDE

ALLOWANCE

—

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.

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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

Pie Plate

Hotel Pan

Sheet Pan

NO. OF SHELVES

AS-250

None

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

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

500

750

1000 or 1200

MAX. CAPACITY

AS-250

4 quiches

20 quiches

24 quiches

2 full-size pans

4 full-size pans

3 full-size pans

3 half-size sheet pans

4 half-size sheet pans

4 full-size sheet pans

5 full-size sheet pans

500

750

1000 or 1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Open Full

275°F (135°C)

Not Recommended

160°F (71°C)

Closed

250°F (121°C)

Not Recommended

—

275°F (135°C)

Not Recommended

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

8 hours

None

OVERNIGHT

COOK/HOLD

Optional

FINAL INTERNAL

TEMPERATURE

—

160° to 170°F (71° to 77°C)

—

OVERRIDE

ALLOWANCE

—

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.

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MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

AU GRATIN POTATOES

CANNING

CRÈME BRULEE

ITEM/AMOUNT

As needed

INSTRUCTIONS

Follow recipe as desired.

Follow recipe as desired. Pour into

individual ramekins and place on

sheet pan.

SUGGESTED PAN

Hotel Pan

Hotel or Sheet Pan

As needed

Hotel or Sheet Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

2 half-size pans

4 half-size pans

2 half-size pans

As needed

1 half-size pan

1 full-size pan

500

750

1000 or 1200

MAX. CAPACITY

AS-250

2 full-size pans

4 full-size pans

8 full-size pans

4 full-size pans

2 hotel or full-size pans

4 hotel or full-size pans

8 full-size pans/ 4 sheet pans

4 hotel or full-size pans

2 hotel or full-size pans

4 hotel or full-size pans

8 full-size pans/ 4 sheet pans

4 hotel or full-size pans

500

750

1000 or 1200

VENT POSITION

Closed

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

300°F (149°C)

Not Recommended

160°F (71°C)

225°F (107°C)

Not Recommended

—

275°F (135°C)

Not Recommended

—

90 minutes, plus 20 minutes per

additional pan

20 min

1 hr + 15 min/pan

MIN. HOLD TIME

MAX. HOLD TIME

—

8 hours

—

OVERNIGHT

COOK/HOLD

FINAL INTERNAL

TEMPERATURE

—

OVERRIDE

ALLOWANCE

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.

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MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

TEMPERING CHOCOLATE

SHEET CAKE

CHEESE CAKE

As needed

INSTRUCTIONS

Place chocolate in pan

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

As desired

As needed

Sheet Pan

Spring-Form Pan

NO. OF SHELVES

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

As needed

1 half-size sheet pan

1 full-size sheet pan

2 cakes

5 cakes

3 cakes

500

750

1000 or 1200

MAX. CAPACITY

AS-250

—

3 half-size sheet pans

4 half-size sheet pans

4 full-size sheet pans

4 cakes

500

750

1000 or 1200

20 cakes

12 cakes

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Closed

115°F (46°C)

Not Recommended

—

Open Full

325°F (163°C)

Not Recommended

—

Open Full

250°F (121°C)

Not Recommended

—

Until 115

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

115°F (46°C)

—

OVERRIDE

ALLOWANCE

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.

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MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

FROZEN

CONVENIENCE ENTRÉES

FROZEN PORTIONED

CONVENIENCE ENTRÉES

PRODUCT >

ITEM/AMOUNT

INSTRUCTIONS

As needed

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

Half-Size Pan

None

NO. OF SHELVES

AS-250

—

500

750

1000 or 1200

ITEMS PER SHELF

AS-500

—

500

750

1000 or 1200

4 foil half-size pans

2 foil half-size pans

MAX. CAPACITY

AS-250

—

500

750

1000 or 1200

12 foil half-size pans

10 foil half-size pans

VENT POSITION

COOK TEMP

Closed

275°F (135°C)

PROBE TEMP

HOLD TEMP

COOK TIME

Not Recommended

160°F (71°C)

Not Recommended

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

4 hours

16 to 18 hours

Optional

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

140°F (60°C)*

—

140°F (60°C)*

—

OVERRIDE

ALLOWANCE

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.

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MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

FROZEN CONVENIENCE ENTRÉES

500 & 750 series

1000 & 1200 series

TOP VIEW

quantity

timer setting

total hours

quantity

half-pans

timer setting

total hours

half-pans

2 hours, 30 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

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

DRIP PAN

FROZEN PORTIONED CONVENIENCE ENTRÉES

500 series

750 series

DRIP PAN

1000 & 1200 series

DRIP PAN

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MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PRECOOKED FROZEN FINGER FOOD

BREAKFAST SANDWICHES

ITEM/AMOUNT

CHICKEN NUGGETS: 40 per full-size sheet pan*.

CORN DOGS: 30 per full-size sheet pan*.

EGG ROLLS: 40 per full-size sheet pan*.

MINI PIZZA: 12 to 15 per full-size sheet pan*.

*Quantities are approximate

Approximately 36 wrapped sandwiches 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.

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

AS-250

500

750

1000 or 1200

None

ITEMS PER SHELF

AS-500

500

750

1000 or 1200

1 half-size sheet pan

1 full-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

AS-250

500

750

1000 or 1200

2 half-size sheet pans

3 half-size sheet pans

5 full-size sheet pans

2 half-size sheet pans

3 half-size sheet pans

3 full-size sheet pans

5 full-size sheet pans

VENT POSITION

Open Full

275°F (135°C)

Not Recommended

160°F (71°C)

Open Full

275°F (135°C)

Not Recommended

160°F (71°C)

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

CORN DOGS: 30 to 45 minutes

90 minutes

Probe to 160°F (71°C)

EGG ROLL/CHICKEN NUGGETS: 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.

5 hours

OVERNIGHT COOK/HOLD

Not Recommended

150°F (66°C)

—

Not Recommended

160°F (66°C)

—

FINAL INTERNAL

TEMPERATURE

OVERRIDE ALLOWANCE

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.

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.

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MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

PROOFING DOUGH

Premixed frozen commercial cookie dough at

room temperature.

As needed

Premixed frozen commercial cookie dough pieces.

INSTRUCTIONS

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.

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.

Approximate pan capacity: 24 cookies per full-size sheet pan

SUGGESTED PAN

NO. OF SHELVES

Sheet Pan

AS-250

500

750

1000 or 1200

1200

None

ITEMS PER SHELF

AS-500

1 half-size sheet pan

1 full-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

500

750

1000 or 1200

1200

MAX. CAPACITY

AS-250

2 half-size sheet pans

6 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

3 half-size sheet pans

6 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

500

750

1000 or 1200

1200

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Open Full

325°F (163°C)

Not Recommended

—

One-Half Open

—

Not Recommended

90 to 110°F (32 to 43°C)

—

FRESH: 1 full-size sheet pan: 20 minutes

2 to 3 full-size sheet pans: 45 minutes

FROZEN: 1 full-size sheet pan:

30 minutes • 2 to 3 full-size sheet

pans: 45 to 60 minutes

MIN. HOLD TIME

MAX. HOLD TIME

None

20 Minutes

45 Minutes

OVERNIGHT

COOK/HOLD

FINAL INTERNAL

TEMPERATURE

—

OVERRIDE

ALLOWANCE

ADDITIONAL

INFORMATION

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 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.

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SMOKED BEEF

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

BEEF BRISKET, SMOKED

PASTRAMI

BEEF TONGUE, SMOKED

ITEM/AMOUNT

Beef Brisket, Fresh:

9 to 13 lb (4 to 6 kg)

Corned Beef:

As needed

Beef Tongue:

3-1/4 lb (1,5 kg) average

INSTRUCTIONS

Season brisket as desired. Place

brisket directly on wire shelves fat side

down. Briskets can also be wrapped in

clear plastic wrap for the cooking,

smoking, and holding function

(optional).

Season as desired. Place directly on

wire shelves.

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 w/ 18" x 26" wire rack

NO. OF SHELVES

767, 1767

Cooking: None - Smoking: 2

1000, 1200

ITEMS PER SHELF

767, 1767

3 to 4 roasts

2 to 3 roasts

3 to 4 roasts

2 to 3 roasts

5 tongues per pan

10 tongues per pan

1000, 1200

MAX. CAPACITY

767, 1767

12 roasts - up to 100 lb (45 kg)

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

8 roasts

9 roasts

20 beef tongues - 65 lb (30 kg)

30 beef tongues - 98 lb (44 kg)

1000, 1200

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Closed

250°F (121°C)

160°F (71°C)

250°F (121°C)

160°F (71°C)

250°F (121°C)

180°F (82°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

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 to achieve a

medium smoke flavor.

Due to the density of the meat, set

smoke timer for one hour to achieve a

medium smoke flavor.

After cooking and minimum holding

time, leave oven set at a 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

6 hours

24 hours

4 hours

8 hours

Optional

OVERNIGHT

COOK/HOLD

Highly Recommended

Recommended

FINAL INTERNAL

TEMPERATURE

165°F (73°C)

6°F (3,3°C)

—

160°F (71°C)

20°F (11°C)

—

Before activating the Smoking Timer:

188°F (87°C)

OVERRIDE

ALLOWANCE

12°F (7°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.

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SMOKED PORK

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

HAM

RIBS

PORK BUTT

Pork Fresh Ham:

14 to 17 lb (6 to 8 kg)

Spareribs or Pork Loin, Back Ribs (baby

back ribs):

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

Pork Butt, 8-10lbs

INSTRUCTIONS

Season as desired and place directly on Ribs can be cooked frozen or thawed.

Season as desired.

wire shelves.

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

Full-Size Hotel Pan

NO. OF SHELVES

767, 1767

2 rib racks or 3 flat wire shelves,

13 slabs per rib rack shelf

1000, 1200

3 rib racks or 5 flat wire shelves,

13 slabs per rib rack shelf

ITEMS PER SHELF

767, 1767

3 to 4 hams

3 hams

14 to 18 slabs per flat wire shelf

1000, 1200

MAX. CAPACITY

767, 1767

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

9 hams - up to 100 lbs (45) kg

60 lb (27 kg)

8 full-size pans

4 full-size pans

1000, 1200

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Closed

250° to 275°F (121° to 135°C)

148°F (64°C)

Closed

250°F (121°C)

Not Recommended

160°F (71°C)

160° to 170°F (71° to 77°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.

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

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

20 minutes per pound for the first roast

(33 minutes per kilogram) plus add 15

minutes for each additional roast.

SMOKE TIME

3 TO 4 SMOKING CYCLES

1 hour for each smoking cycle

fill wood chip container

for each cycle

1 hour for medium smoked flavor

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°)

12°F (7°C)

—

Optional

Highly Recommended

160°F (71°C)

20°F (11°C)

—

FINAL INTERNAL

TEMPERATURE

160° to 170°F (71° to 77°C)

Well Done

OVERRIDE

ALLOWANCE

—

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.

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SMOKED PORK AND POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

ITEM/AMOUNT

PORK BELLY

DUCK, SMOKED

TURKEY, SMOKED

Pork Belly: As needed

Duck, Whole: 4 to 5 lb (2 kg)

Turkey, Whole: 25 lb (11 kg)

INSTRUCTIONS

Season or cure as desired.

Full-Size Hotel Pan

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

2 per compartment

3 per compartment

1 per compartment

2 per compartment

1000, 1200

ITEMS PER SHELF

767, 1767

6 ducks per shelf

4 ducks per shelf

2 turkeys

1000, 1200

MAX. CAPACITY

767, 1767

6 pork bellies

3 pork bellies

12 ducks - 60 lb (27 kg)

2 turkeys

4 turkeys

1000, 1200

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Closed

250°F (121°C)

Closed

300°F (149°C)

Closed

275°F (135°F)

165° to 170°F (74° to 77°C)

160°F (71°C)

165° to 170°F (74° to 77°C)

160°F (71°C)

165° to 170°F (74° to 77°C).

160°F (71°C)

15 minutes per pound for the first pork

belly (33 minutes per kg.) plus add 10

minutes for each additional pork belly.

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.

Probe to 155°F (68°C)

Probe to 135°F (57°C)

Probe to 155°F (68°C)

1 hour

SMOKE TIME

1 hour for medium smoked flavor

1 hour

MIN. HOLD TIME

MAX. HOLD TIME

—

1 to 2 hours

10 hours

8 hours

OVERNIGHT

COOK/HOLD

Optional

Not Recommended

Highly Recommended. When cooking

and holding overnight, set the cook

thermostat to 250°F (121°C).

FINAL INTERNAL

TEMPERATURE

155°F (68°C)

25°F (14°C)

—

185° to 190°F (85°to 88°C)

185°F (85°C)

20°F (11°C)

—

OVERRIDE

ALLOWANCE

12°F (7°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.

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SMOKED FISH AND SHRIMP

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

None

1 full-size sheet pan

5 full-size sheet pan

1000, 1200

ITEMS PER SHELF

767, 1767

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

1000, 1200

MAX. CAPACITY

767, 1767

6 pans

7 sheet pans

3 full-size sheet pans - 6 whole salmon

4 full-size sheet pans - 8 whole salmon

4 full-size sheet pans

5 full-size sheet pans

1000, 1200

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

PROBE TEMP

HOLD TEMP

COOK TIME

Closed

250°F (121°C)

Not Recommended

160°F (71°C)

275°F (135°C)

Not Recommended

160°F (71°C)

250°F (121°C)

Not Recommended

160°F (71°C)

1-1/2 to 2 hours

2 to 2-1/2 hours

45 minutes to 1 hour

SMOKE TIME

1 hour

1 TO 2 SMOKING CYCLES

1 hour for each smoking cycle

fill wood chip container for each cycle

45 minutes

MIN. HOLD TIME

MAX. HOLD TIME

None

1 to 2 hours

10 hours

none

1 hour

3 to 4 hours

OVERNIGHT

COOK/HOLD

Not Recommended

FINAL INTERNAL

TEMPERATURE

150°F (66°C)

35°F (19°C)

—

150° to 160°F (66° to 71°C)

OVERRIDE

ALLOWANCE

—

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.

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COLD SMOKING

PRODUCT SPECIFICATIONS AND PREPARATION

SMOKING PROCEDURE

PRODUCT >

COLD SMOKED SALMON

OVEN MUST BE AT ROOM TEMPERATURE BEFORE

BEGINNING THE COLD SMOKE PROCEDURE.

ITEM/AMOUNT

INSTRUCTIONS

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.

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, 1200

ITEMS PER SHELF

767, 1767

3 fillets/sides per shelf

1000, 1200

MAX. CAPACITY

767, 1767

9 fillets

12 fillets

1000, 1200

WOOD CHIP

CONTAINER

Full

VENT POSITION

SMOKE TIME

Closed

10 to 20 minutes

1-2 hours

OVEN TIME

REQUIRED

OVERRIDE

—

ALLOWANCE

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 - deluxe control • 48

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COLD SMOKING

PRODUCT SPECIFICATIONS AND PREPARATION

COLD SMOKED

RECIPE

PRODUCT >

ITEM/AMOUNT

RECIPE

CANNED TOMATOES

As needed

INSTRUCTIONS

Add tomatoes to pan.

SUGGESTED PAN

Full-Size Hotel Pan

NO. OF SHELVES

767, 1767

1000, 1200

ITEMS PER SHELF

767, 1767

2 full-size pans

1 full-size pan

1000, 1200

MAX. CAPACITY

767, 1767

8 full-size pans

4 full-size pans

1000, 1200

WOOD CHIP

CONTAINER

Full

VENT POSITION

COOK TEMP

HOLD TEMP

COOK TIME

Closed

—

PROBE TEMP

SMOKE TIME

Not Recommended

15 minutes

Leave in for 1 hour.

MIN. HOLD TIME

MAX. HOLD TIME

—

OVERNIGHT

COOK/HOLD

FINAL INTERNAL

TEMPERATURE

—

OVERRIDE

ALLOWANCE

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 - deluxe control • 49

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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.

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World Headquarters

W164 N9221 Water Street

P.O. Box 450

Menomonee Falls, WI 53052-0450, U.S.A.

Phone 262-251-3800

U.S.A. & Canada Toll Free 1-800-558-8744

Fax 262-251-7067

Fax U.S.A. only 1-800-329-8744

www.alto-shaam.com

Price: U.S.$15.00

Printed in the U.S.A.

MN-29492 • 03/11

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