Alto-Shaam MN-29491 manual Miscellaneous, Quiche Rice Baked EGG Custard

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SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

QUICHE

RICE

BAKED EGG CUSTARD

 

 

 

 

ITEM/AMOUNT

As needed

As needed

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

 

(135°C) for approximately 40 minutes.

water. Rice that is high in starch needs

custard mixture into cups to a depth of

 

Pour the quiche mixture into the

to be rinsed. Fill pans to half the pan

2/3 the container height and place cups

 

prebaked shells and bake in a

depth and cover pans with foil.

on a sheet pan. NO WATER BATH IS

 

preheated oven. Quiche is done when

 

REQUIRED. Bake in a preheated oven.

 

product sets-up.

 

Custard is done when knife inserted in

 

 

 

center of cup is clean when removed.

SUGGESTED PAN

Pie Plate

Hotel Pan

Sheet Pan

 

 

 

 

NO. OF SHELVES

 

 

 

500

2

none

4

750

4

none

4

1000

8

3

None

 

 

 

 

ITEMS PER SHELF

 

 

 

500

2 quiches

1 full-size pan

1 half-size sheet pan

750

5 quiches

2 full-size pans

1 full-size sheet pan

1000

3 quiches

1 full-size pan

1 full-size sheet pan

 

 

 

 

MAX. CAPACITY

 

 

 

500

4 quiches

2 full-size pans

4 half-size sheet pans

750

20 quiches

4 full-size pans

4 full-size sheet pans

1000

24 quiches

3 full-size pans

5 full-size sheet pans

 

 

 

 

VENT POSITION

Open Full

Closed

Closed

 

 

 

 

COOK TEMP

275°F (135°C)

275°F (135°C)

250°F (121°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

—

 

 

 

 

COOK TIME

Bake approximately 2 hours or until

60 minutes - 3 hours depending on load

60-90 minutes, 4 oz. ramekins

 

product sets-up.

and pan size

Up to 3 hours for 4" hotel pans

 

Full Load

 

 

 

 

 

 

MIN. HOLD TIME

none

none

none

 

 

 

 

MAX. HOLD TIME

5 hours

8 hours

none

 

 

 

 

OVERNIGHT

No

Optional

No

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

N/A

160° to 170°F (71° to 77°C)

N/A

TEMPERATURE

 

 

 

 

 

 

 

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.

cooking guidelines - simple control • 26

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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 AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation 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 LEG, Fresh PORK, Processed MeatsPork 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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