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LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.
MN-29491 • 01/11 LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX W164 N9221 Water Street l P.O. Box 450 l Menomonee Falls, Wisconsin 53052-0450 l U.S.A. PHONE: (262)251-3800 (800)558-8744 u . s . a . / canada l FAX: (262)251-7067 (800)329-8744 u .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 1 Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 2 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION MEAT AND NUTRITION Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 3 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 4 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 5 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SMOKER OPTIONS AND ACCESSORIES 767-SK 1767-SK 1000-SK/II 1000-SK-I Bumper, Fu.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 6 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION OVEN CHARACTERISTICS The oven is equipped with a special, low-heat- density, heating cable.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 7 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION 1. Push power switch to O N (I) position. Control will display 0°F or 0°C. 2. Set the holding temperature. • Rotate the hold knob to the desired holding temperature.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 8 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION CHEF OPERATING TIPS 1.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 9 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION INTERNAL PRODUCT TEMPERATURE T I M E * I N h O L D CyCLE R E q U I R .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 10 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE CAUTION TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 11 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE EQUIPM E NT CARE Under normal circumstances, this oven should provide you with long and trouble free service.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 12 NOTES.
PRODUCT INDEX c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 13 SECTION 4 - COOKING GUIDELINES BEEF Beef Brisket ................................................ 14 Beef Short Ribs .......................................... 14 Beef Striploin .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 14 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF STRIPLOIN SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 15 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL SIZE OF ME.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 16 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > RIBEYE BEEF ROUND BEEF ROUND (CAFETERIA OR STEAMSH.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 17 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > TENDERLOIN VEAL LOIN RECIPE SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg) Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg) INSTRUCTIONS Season as desired.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 18 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > LAMB, LEG LAMB RACKS (FRENCHED) RECIPE SIZE OF MEAT L.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 19 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LEG, FRESH HAM - cured and smoked PORK C.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 20 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS SIZE OF MEA.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 21 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PIg, whOlE PROCESSED MEATS RECIPE SIzE OF MEAT 33 lb.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 22 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE RECIPE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 23 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, FRIED ( two - s t e p m e t h o d * ) COR.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 24 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > TURKEY TURKEY BREAST TURKEY ROLL SIZE OF MEAT Turkey, Whole: 25 lb (11 kg) 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8 to 12 lb (4 to 5 kg) INSTRUCTIONS Turkey must be fully thawed.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 25 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > FISH, BAKED SALMON STEAKS TROUT SIZE OF MEAT Fish .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 26 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > QUICHE RICE BAKED EGG CUSTARD ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 27 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > SHEET CAKE CHEESE CAKE RECIPE ITEM/AMOUNT As needed As needed INSTRUCTIONS Use a favorite cake recipe or mix.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 28 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > FROZEN CONVENIENCE ENTR É ES FROZEN PORTIONED CONVENIENCE ENTR É ES ITEM/AMOUNT As needed As needed INSTRUCTIONS PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 29 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS 3 6 9 DRIP PA N q u a n t i t y t i m e r s e t t i n g h a l f - .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 30 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES COOKIES ITEM/AMOUNT CHICKEN NUGGETS: Approximately 40 per full-size sheet pan.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 31 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PROOFING DOUGH RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 32 COOKING/SMOKING/HOLDING PROCEDURES - SIMPLE CONTROL SECTION 5 - SMOKER OPERATION I o I o Up/Down Arrow Keys Temperature Display Key.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 33 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION CHEF OPERATING TIPS 1. For cooking specific products, refer to individual cook and hold instructions.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 34 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION SMOKING PROCEDURE OPTIONS Manyof the procedures listed in thefront section of this guide can be adapted to the Alto-Shaam Smoker.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 35 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION PAN DIMENSIONS Full-size hotel pans (GN 1/1) 20" x 12" x 2-1/2" (5.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 36 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED BEEF PRODUCT > BEEF BRISKET, SMOKED BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Beef Tongue: 3-1/4 lb (1,5 kg) average INSTRUCTIONS Season brisket as desired.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 37 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED PORK PRODUCT > HAM RIBS ITEM/AMOUNT Pork Fresh Ham: 14 to 17 lb (6 to .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 38 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRY PRODUCT > DUCK, SMOKED TURKEY, SMOKED RECIPE ITEM/AMOUNT Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as desired.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 39 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > FISH FILLETS, SMOKED WHOLE SMOKED SALMON SHRIMP, SMOKED ITEM/AMOUNT Fish fillets: As needed Haddock may be substituted.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 40 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > COLD SMOKED SALMON ITEM/AMOUNT SAUMON FUME: Fresh Salmo.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 41 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Ovenhave been emphasized.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 42 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION GENERAL HOLDING CABINET OPERATION Chefs,cooks and other specialized food service personnel employ varied methods of cooking.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 43 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 44 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD SAFETY GUIDELIES Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers.
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.
LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.
Een belangrijk punt na aankoop van elk apparaat Alto-Shaam MN-29491 (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
Als u nog geen Alto-Shaam MN-29491 heb gekocht dan nu is een goed moment om kennis te maken met de basisgegevens van het product. Eerst kijk dan naar de eerste pagina\'s van de handleiding, die je hierboven vindt. Je moet daar de belangrijkste technische gegevens Alto-Shaam MN-29491 vinden. Op dit manier kan je controleren of het apparaat aan jouw behoeften voldoet. Op de volgende pagina's van de handleiding Alto-Shaam MN-29491 leer je over alle kenmerken van het product en krijg je informatie over de werking. De informatie die je over Alto-Shaam MN-29491 krijgt, zal je zeker helpen om een besluit over de aankoop te nemen.
In een situatie waarin je al een beziter van Alto-Shaam MN-29491 bent, maar toch heb je de instructies niet gelezen, moet je het doen voor de hierboven beschreven redenen. Je zult dan weten of je goed de alle beschikbare functies heb gebruikt, en of je fouten heb gemaakt die het leven van de Alto-Shaam MN-29491 kunnen verkorten.
Maar de belangrijkste taak van de handleiding is om de gebruiker bij het oplossen van problemen te helpen met Alto-Shaam MN-29491 . Bijna altijd, zal je daar het vinden Troubleshooting met de meest voorkomende storingen en defecten #MANUAl# samen met de instructies over hun opplosinge. Zelfs als je zelf niet kan om het probleem op te lossen, zal de instructie je de weg wijzen naar verdere andere procedure, bijv. door contact met de klantenservice of het dichtstbijzijnde servicecentrum.
