Alto-Shaam MN-29491 manual Sheet Cake Cheese Cake Recipe

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SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

SHEET CAKE

CHEESE CAKE

RECIPE

 

 

 

 

ITEM/AMOUNT

As needed

As needed

 

 

 

 

 

INSTRUCTIONS

Use a favorite cake recipe or mix. Pour

Use a favorite cheese cake recipe or

 

 

batter in pans to one-half the pan depth.

mix. Pour batter into spring-form pans

 

 

Keep oven door closed during the

and bake in a preheated oven. The

 

 

cooking cycle. The cake is done when

cheese cake is done when a toothpick

 

 

a toothpick inserted in the center of the

inserted in the center is clean when

 

 

cake is clean when removed.

removed. To prevent cracking, allow

 

 

 

the cheese cake to remain in the oven

 

 

 

until it reaches room temperature.

 

 

 

 

 

SUGGESTED PAN

Sheet Pan

Spring-Form Pan

 

 

 

 

 

NO. OF SHELVES

 

 

 

500

4

2

 

750

4

4

 

1000

None

4

 

 

 

 

 

ITEMS PER SHELF

 

 

 

500

1 half-size sheet pan

2 cakes

 

750

1 full-size sheet pan

5 cakes

 

1000

1 full-size sheet pan

3 cakes

 

 

 

 

 

MAX. CAPACITY

 

 

 

500

4 half-size sheet pans

4 cakes

 

750

4 full-size sheet pans

20 cakes

 

1000

4 full-size sheet pans

12 cakes

 

 

 

 

 

VENT POSITION

Open Full

Open Full

 

 

 

 

 

COOK TEMP

325°F (163°C)

250°F (121°C)

 

 

 

 

 

HOLD TEMP

—

—

 

 

 

 

 

COOK TIME

1-1/2 hours

90 minutes to 2-3 hours depending on

 

 

Full Load

pan depth

 

 

 

 

 

MIN. HOLD TIME

none

none

 

 

 

 

 

MAX. HOLD TIME

none

none

 

 

 

 

 

OVERNIGHT

No

No

 

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

N/A

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 • 27

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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 AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded 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 Chops PORK, Processed MeatsPork LEG, Fresh 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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