Alto-Shaam MN-29491 manual Precooked Frozen Breakfast Cookies Finger Food Sandwiches

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SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PRECOOKED FROZEN

BREAKFAST

COOKIES

FINGER FOOD

SANDWICHES

 

 

 

 

 

 

ITEM/AMOUNT

CHICKEN NUGGETS: Approximately 40

Approximately 36 wrapped sandwiches

Premixed frozen commercial cookie

 

per full-size sheet pan.

per full-size sheet pan.

dough at room temperature.

 

CORN DOGS: Approximately 30 per

 

Premixed frozen commercial cookie

 

full-size sheet pan.

 

 

 

dough pieces.

 

EGG ROLLS: Approximately 40 per

 

 

 

 

 

full-size sheet pan.

 

 

 

MINI PIZZA: Approximately 12 to 15 per

 

 

 

full-size sheet pan.

 

 

INSTRUCTIONS

Line sheet pans with baking pan liners

Place sandwiches on pans

Preheat oven at 325°F (163°C) for a

 

(optional) and insert wire pan grid.

 

minimum of one hour. Line full-size

 

Place items side-by-side on the wire

 

sheet pans with baking pan liners. Use

 

pan grids.

 

a number 30 scoop to produce a 1 oz

 

 

 

(28 gm) cookie. Evenly space portioned

 

 

 

cookie dough on sheet pans and load

 

 

 

all pans in the oven at one time. Oven

 

 

 

doors must remain closed during

 

 

 

baking. DO NOT OVER-BAKE.

 

 

 

Approximate pan capacity: 24 cookies

 

 

 

per full-size sheet pan

SUGGESTED PAN

Sheet Pan

Sheet Pan

Sheet Pan

NO. OF SHELVES

3

3

6

500

750

5

3

6

1000

None

none

None

ITEMS PER SHELF

1 half-size sheet pan

1 half-size sheet pan

1 half-size sheet pan

500

750

1 full-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

1000

1 full-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

MAX. CAPACITY

3 half-size sheet pans

3 half-size sheet pans

6 half-size sheet pans

500

750

5 full-size sheet pans

3 full-size sheet pans

6 full-size sheet pans

1000

5 full-size sheet pans

5 full-size sheet pans

8 full-size sheet pans

VENT POSITION

Open Full

Open Full

Open Full

COOK TEMP

275°F (135°C)

275°F (135°C)

325°F (163°C)

HOLD TEMP

160°F (71°C)

160°F (71°C)

N/A

COOK TIME

CORN DOGS: 30 to 45 minutes

90 minutes

FRESH: 1 full-size sheet pan: 20 minutes

 

EGG ROLL/CHICKEN NUGGETS:

 

2 to 3 full-size sheet pans: 45 minutes

 

45 to 60 minutes*

 

FROZEN: 1 full-size sheet pan:

 

MINI PIZZA: 60 minutes*

 

30 minutes • 2 to 3 full-size sheet

 

 

pans: 45 to 60 minutes

 

 

 

MIN. HOLD TIME

none

none

none

MAX. HOLD TIME

Maximum holding time varies from

2 to 3 hours

none

 

product to product. Generally expect a

 

 

 

1 to 3 hour maximum holding time for

 

 

 

product acceptability.

 

 

OVERNIGHT

Not Recommended

Not Recommended

No

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

150°F (66°C)

160°F (66°C)

N/A

TEMPERATURE

 

 

 

 

 

 

 

ADDITIONAL

Make certain product reaches the

Make certain product reaches the

Cookies will continue to bake for

INFORMATION

fully heated temperature. Check

fully heated temperature. Check

approximately 3 minutes after being

 

internal product temperature before

internal product temperature before

removed from the oven. Take this

 

removing product from oven and

removing product from oven and

factor into consideration to prevent

 

adjust heating time as required.

adjust heating time as required.

over-baking. Place cookies on

 

 

 

bakery rack for cooling.

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 30

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