Alto-Shaam MN-29491 manual Frozen Frozen Portioned Convenience Entrées

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SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

FROZEN

FROZEN PORTIONED

CONVENIENCE ENTRÉES

CONVENIENCE ENTRÉES

 

 

 

 

ITEM/AMOUNT

As needed

As needed

 

 

 

INSTRUCTIONS

PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.

 

Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on

 

the bottom surface of the oven compartment. Place containers directly on wire shelves.

 

 

 

SUGGESTED PAN

Half-Size Pan

None

 

 

 

NO. OF SHELVES

3

3

500

750

3

3

1000

5

3

 

 

 

ITEMS PER SHELF

2 foil half-size pans

6

500

750

4 foil half-size pans

9

1000

2 foil half-size pans

9

 

 

 

MAX. CAPACITY

6 foil half-size pans

18

500

750

12 foil half-size pans

27

1000

10 foil half-size pans

27

 

 

 

VENT POSITION

Closed

Closed

 

 

 

COOK TEMP

275°F (135°C)

275°F (135°C)

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

 

 

 

COOK TIME

SEE PAN PLACEMENT DIAGRAMS AND TIME SETTINGS

APPROXIMATELY 2 HOURS.

 

ON THE FOLLOWING PAGE.

SEE PAN PLACEMENT DIAGRAMS ON FOLLOWING PAGE.

 

 

DO NOT OVER-COOK — CHECK INTERNAL

 

 

PRODUCT TEMPERATURE.

 

 

 

MIN. HOLD TIME

none

none

 

 

 

MAX. HOLD TIME

16 to 18 hours

4 hours

 

 

 

OVERNIGHT

Optional

Not Recommended

COOK/HOLD

 

 

 

 

 

FINAL INTERNAL

140°F (60°C)*

140°F (60°C)*

TEMPERATURE

 

 

 

 

 

ADDITIONAL

* Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a product

INFORMATION

for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for the amount of time

 

specified by local health (hygiene) regulations.

 

 

 

 

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 • 28

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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 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, 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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