Alto-Shaam MN-29491 manual Poultry and Fish, CHICKEN, Pieces CHICKEN, Whole Recipe Halves

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SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

CHICKEN, PIECES

CHICKEN, WHOLE

RECIPE

AND HALVES

 

 

 

 

 

 

 

SIZE OF MEAT

2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt.

2-1/4 to 2-3/4 lb (1 to 1,2 kg)

 

 

 

 

 

INSTRUCTIONS

Clean chicken and remove excess

Clean chicken and remove excess

 

 

fat. Brush chicken with oil, butter or

fat. Brush chicken with oil, butter or

 

 

margarine (optional). Season as

margarine (optional). Season as

 

 

desired and sprinkle with paprika.

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

Sheet Pan

 

 

 

 

 

NO. OF SHELVES

 

 

 

500

3

2

 

750

3

2

 

1000

None

None

 

 

 

 

 

ITEMS PER SHELF

 

 

 

500

1 half-size sheet pan

4 chickens

 

750

1 full-size sheet pan

9 chickens

 

1000

1 full-size sheet pan

9 chickens

 

 

 

 

 

MAX. CAPACITY

 

 

 

500

18 halves or 60 pieces,

8 chickens - 2 half-size sheet pans

 

 

3 half-size sheet pans

 

 

750

36 halves or 120 pieces,

18 chickens - 2 full-size sheet pans

 

 

3 full-size sheet pans

 

 

1000

48 halves or 160 pieces

27 chickens - 3 full-size sheet pans

 

 

4 full-size sheet pans

 

 

 

 

 

 

VENT POSITION

Open Full

Open Full

 

 

 

 

 

COOK TEMP

275° to 300°F (135° to 149°C)

275° to 300°F (135° to 149°C)

 

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

 

 

 

 

 

COOK TIME

2-1/2 to 3 hours

3 to 3-1/2 hours

 

 

Full Load

Full Load

 

 

 

 

 

MIN. HOLD TIME

30 minutes

1 hour

 

 

 

 

 

MAX. HOLD TIME

8 hours*

8 to 10 hours

 

 

 

 

 

OVERNIGHT

Not Recommended

Optional*

 

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

185°F (85°C)

185°F (85°C)

 

TEMPERATURE

 

 

 

 

 

 

 

ADDITIONAL

*When holding longer than 30 minutes,

* When cooking and holding overnight,

 

INFORMATION

cover chickens with clear plastic wrap.

cover the pans of raw chicken with

 

 

 

clear plastic wrap for cooking.

 

 

 

Set cooking thermostat to 250°F

 

 

 

(121°C) for 4 hours.

 

 

 

If barbecue sauce is desired, heat

 

 

 

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

 

 

 

approximately 1 hour before serving.

 

 

 

 

 

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 22

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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 AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Push power switch to on I position Chef Operating Tips Care and Cleaning Determining if Product is Sufficiently CookedRED Meat ReheatingCleaning and Maintenance Cleaning AgentsCleaning Materials Protecting Stainless Steel SurfacesClean Daily Clean the Door VentsEquipment Care 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, Processed Meats Pork LEG, FreshPork Chops 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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