Alto-Shaam MN-29491 manual Shrinkage Control and Cooking Time, Preventing Bacteria Growth

Page 5

 

 

 

 

SECTION 1 - INTRODUCTION

 

 

 

 

 

 

LOW TEMPERATURE COOKING FACTS

 

 

 

 

 

 

 

 

 

 

 

SHRINKAGE CONTROL AND COOKING TIME

 

 

 

 

THERE ARE TWO MAJOR FACTORS CONTROLLING

THERE ARE FOUR MAJOR FACTORS INVOLVED IN

 

 

MEAT SHRINKAGE OR COOKING LOSSES.

DETERMINING COOKING TIMES FOR MEAT:

 

 

1.

Temperature at which meat is cooked:

1.

The degree of aging on the meat:

 

 

 

The higher the temperature at which meat is cooked

 

Aged meat will cook faster, shrink more, and has a

 

 

 

the more shrinkage will result. Over-cooked meat

 

much shorter holding life than fresh meat.

 

 

 

also results in higher losses. Higher temperatures

2.

Internal temperature before cooking:

 

 

 

and over-cooking draws moisture to the surface and

 

Meat should be placed in a preheated oven directly

 

 

 

this moisture evaporates or drips out of the meat.

 

from a refrigerated temperature of 38° to 40°F

 

 

2.

Internal temperature of the meat:

 

(3° to 4°C). Meat cooked from a frozen state will

 

 

 

Like over-cooking, as meat is brought to a higher

 

require approximately one and one-half to two times

 

 

 

internal temperature shrinkage is increased. For

 

the normal cooking time. In addition, freezing

 

 

 

these two reasons, it is suggested most cuts of red

 

ruptures tissue cells creating additional moisture

 

 

 

meat be cooked at 250°F (121°C) and that all cooking

 

loss during the cooking process and will result in

 

 

 

be based on internal product temperature. The use

 

more shrinkage.

 

 

 

of a thermometer is encouraged.

3.

Desired degree of doneness:

 

 

 

 

 

The higher the degree of internal temperature

 

 

 

 

 

required, the longer the necessary cooking time.

 

 

 

 

 

Cooking times in this guideline are based on the

 

 

 

 

 

most popular internal product temperatures.

 

 

 

 

4. Quantity and quality of product.

 

 

 

 

 

 

 

TO CALCULATE MEAT SHRINKAGE

STARTING WEIGHT (Weight of Raw Product)

-MINUS:ENDING WEIGHT (Weight of Cooked Product)

EQUALS: AMOUNT OF SHRINKAGE

AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)

÷DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)

EQUALS: PERCENT OF SHRINKAGE

EXAMPLE:

 

Raw Beef Roast:

100

lb

(45

 

kg)

 

Cooked Beef Roast:

-95

lb

(-43

 

kg)

 

 

 

 

 

 

= AMOUNT OF SHRINKAGE:

5.0

lb

(2 kg)

SHRINKAGE DIVIDED BY

 

0.05 = 5%

 

 

0.05 = 5%

STARTING WEIGHT: 100

 

5.0

 

 

45

 

2.0

 

 

 

 

 

EQUALS: PERCENT OF SHRINKAGE

PREVENTING BACTERIA GROWTH

The surface of raw meat may become contaminated in processing, handling by the butcher or chef, or by other means. Food contamination can also be caused by unsanitary personal hygiene and work habits, unclean slicers, knives, and probes, or by faulty operational procedures. It is important, therefore, that

sanitary procedures be followed at all times during food preparation and handling. This is your main protection in guarding against food contamination. For additional information see the Cleaning and Maintenance section of this manual.

cooking guidelines - simple control • 3

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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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