Alto-Shaam MN-29491 manual General Index

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LOW TEMPERATURE COOKING AND HOLDING OVENS

GENERAL INDEX

SECTION 1 • Low Temperature Cooking Introduction

Alto-Shaam Halo Heat

1

Low Temperature Cooking Facts

 

Meat and Nutrition

2

Shrinkage Control and Cooking Time

3

Preventing Bacteria Growth

3

Labor and Equipment Cost Reduction

4

Options and Accessories

5

SECTION 2 • Low Temperature Cooking Operation

General Operation — Simple Control Ovens

 

Oven Characteristics

6

Start-Up

6

Operation - Quick Reference

7

General Operation

8-9

SECTION 3 • Cleaning and Maintenance

10-11

SECTION 4 • Cooking Guideline

 

Product Index

13

Operating Instructions

14

Beef

14-17

Veal

17

Lamb

18

Pork

19-20

Processed Meats

21

Poultry

22-24

Fish

25

Miscellaneous

26-31

SECTION 5

• Smoker Operation

 

General Operation — Smokers

 

Operation - Quick Reference

32

Chef Operating Tips

33

Smoking Procedure Options

34

Smoking Times

34

Holding Temperature Guidelines

34

Reheating

35

Care and Cleaning

35

Product Capacity

35

SECTION 6

• Cooking & Smoking Guidelines

 

Operating Instructions

36

Smoked Beef Brisket

36

Smoked Beef Tongue

36

Smoked Fresh Hams

37

Smoked Pork Ribs

37

Smoked Duck

38

Smoked Turkey

38

Smoked Fish Fillets

39

Smoked Salmon, Whole

39

Smoked Shrimp

39

Cold Smoked Salmon

40

SECTION 7 • Food Holding and Sanitation

 

Food Holding - Function & Value

41

General Holding Guidelines

41

General Holding Cabinet Operation

42

Holding Temperature Range

42

Sanitation and Handling

43

Food Safety Guidelines

44

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P . O . B o x 4 5 0 • M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 • U . S . A . PHONE: (262)251-3800 (800)558-8744 u.s.a./canada • FAX: (262)251-7067 (800)329-8744 u.s.a. • www.alto-shaam.com

MN-29491 • 01/11

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Introduction Meat and NutritionShrinkage Control and Cooking Time Preventing Bacteria GrowthLabor and Equipment Cost Reduction Single Compartment Double CompartmentOptions and Accessories Smoker Options and AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded Push power switch to on I position Chef Operating Tips RED Meat Care and CleaningDetermining if Product is Sufficiently Cooked ReheatingCleaning Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesEquipment Care Clean DailyClean the Door Vents Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs Beef StriploinCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe Pork Chops PORK, Processed MeatsPork LEG, Fresh Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe Poultry and Fish CHICKEN, Pieces CHICKEN, Whole Recipe HalvesCHICKEN, Fried Cornish Hens DUCK, Whole TWO-STEP Fried ChickenTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Miscellaneous Quiche Rice Baked EGG CustardSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Breakfast Cookies Finger Food Sandwiches EGG ROLL/CHICKEN NuggetsProofing Dough Recipe Smoker Operation Load wood chip containerGeneral Operation Smokers Smoking Procedure Options ONE-STEP CookingProduct Capacity per compartment Smoked Beef Beef BRISKET, Smoked Beef TONGUE, SmokedSmoked Pork HAM RibsSmoked Poultry DUCK, Smoked TURKEY, Smoked RecipeSmoked Fish Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonSmoking Procedure Cold Smoked SalmonFood Holding and Sanitation Food Holding Function & Value General Holding GuidelinesGeneral Holding Cabinet Operation Meat Fahrenheit CelsiusMost food-borne illnesses can be prevented Food Safety Guidelies SummaryPage Price U.S.$15.00 MN-29491 01/11 Alto-Shaam, Inc

MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.
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