Alto-Shaam MN-29491 manual CHICKEN, Fried Cornish Hens DUCK, Whole, TWO-STEP Fried Chicken

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SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

CHICKEN, FRIED

CORNISH HENS

DUCK, WHOLE

(two-step method*)

 

 

 

 

 

 

 

SIZE OF MEAT

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

12 oz (340 grams) each

4 to 5 lb (2 kg)

 

8 piece cut

 

 

INSTRUCTIONS

Clean chicken and remove all excess

Clean hens and remove excess fat.

Season as desired. Rub with oil

 

fat. Soak chicken in cold, salted water

Fold wings and tuck under the back of

and paprika and place directly on

 

for 15 minutes, drain, and dredge in dry

the bird. Make a slit in the skin of the

wire shelves.

 

breading. Coat pans with vegetable

hen (lower end of bird), cross hen legs

 

 

release spray. Place chicken side-by-

and insert both legs through the slit.

 

 

side on pans — separating breasts

Brush hens with oil, butter, or margarine

 

 

and wings from legs and thighs. Cover

(optional). Season as desired and

 

 

chicken loosely with clear plastic wrap.

sprinkle with paprika. Space evenly on

 

 

 

sheet pans.

 

SUGGESTED PAN

Sheet Pan

Sheet Pan

None

NO. OF SHELVES

3

2

2

500

750

3

3

2

1000

None

None

3

ITEMS PER SHELF

1 half-size sheet pan

1 half-size sheet pan, 9 hens per pan

3 ducks

500

750

1 full-size sheet pan

1 full-size sheet pan, 18 hens per pan

6 ducks

1000

1 full-size sheet pan

1 full-size sheet pan, 18 hens per pan

4 ducks

MAX. CAPACITY

18 halves or 60 pieces, 3 half-size pans

2 half-size sheet pans, 18 cornish hens

6 ducks

500

750

36 halves or 120 pieces, 3 full-size pans

3 full-size sheet pans, 54 cornish hens

12 ducks

1000

48 halves or 160 pieces, 4 full-size pans

4 full-size sheet pans, 72 cornish hens

12 ducks

VENT POSITION

One-Half Open

Open Full

Open Full

COOK TEMP

275°F (135°C)

275°F (135°C)

300°F (149°C)

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

COOK TIME

2-1/2 to 3 hours - Full Load

3 to 3-1/2 hours - Full Load

2-1/2 to 3 hours - Full Load

MIN. HOLD TIME

none

1 hour

1 hour

MAX. HOLD TIME

4 hours

4 to 6 hours

8 hours

OVERNIGHT

Not Recommended

Not Recommended

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

180°F (79°C)

175°F (79°C)

185° to 190°F (85° to 88°C)

TEMPERATURE

 

 

 

ADDITIONAL

See below

—

—

INFORMATION

 

 

 

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

*TWO-STEP FRIED CHICKEN

The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then adding the crisp, fried appearance by inserting the product in a fryer for a very short period of time. This method can be used with product directly from the oven or the product can be precooked and fried directly from refrigerated storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage will be low and shortening in the fryer will last much longer.

FRYING DIRECTLY FROM THE OVEN

1.Preheat fryer to 335°F (168°C).

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.

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).

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.

cooking guidelines - simple control • 23

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Meat and Nutrition IntroductionPreventing Bacteria Growth Shrinkage Control and Cooking TimeSingle Compartment Double Compartment Labor and Equipment Cost ReductionSmoker Options and Accessories Options and AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation Push power switch to on I position Chef Operating Tips Determining if Product is Sufficiently Cooked Care and CleaningRED Meat ReheatingCleaning Agents Cleaning and MaintenanceCleaning Materials Protecting Stainless Steel SurfacesClean the Door Vents Clean DailyEquipment Care Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines Beef Brisket Beef Short Ribs Beef Striploin BEEF, LAMB, VealCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe Pork LEG, Fresh PORK, Processed MeatsPork Chops Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe CHICKEN, Pieces CHICKEN, Whole Recipe Halves Poultry and FishTWO-STEP Fried Chicken CHICKEN, Fried Cornish Hens DUCK, WholeTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Quiche Rice Baked EGG Custard MiscellaneousSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesEGG ROLL/CHICKEN Nuggets Precooked Frozen Breakfast Cookies Finger Food SandwichesProofing Dough Recipe Load wood chip container Smoker OperationGeneral Operation Smokers ONE-STEP Cooking Smoking Procedure OptionsProduct Capacity per compartment Beef BRISKET, Smoked Beef TONGUE, Smoked Smoked BeefHAM Ribs Smoked PorkDUCK, Smoked TURKEY, Smoked Recipe Smoked PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked FishCold Smoked Salmon Smoking ProcedureFood Holding Function & Value General Holding Guidelines Food Holding and SanitationMeat Fahrenheit Celsius General Holding Cabinet OperationMost food-borne illnesses can be prevented Summary Food Safety GuideliesPage 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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