Alto-Shaam MN-29491 manual Push power switch to on I position

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SECTION 2 - OPERATION

GENERAL OPERATION - SIMPLE CONTROL OVENS

1.Push power switch to ON (I) position.

Control will display 0°F or 0°C.

2.Set the holding temperature.

•Rotate the hold knob to the desired holding temperature. The set temperature will appear in the Digital Display 140.F and the Temperature Display Key will illuminate.

•The Holding Indicator Light will illuminate while in hold mode.

•Holding temperature range:

60° to 205°F (16 to 96°C)

3.Set the cooking temperature.

•Rotate the Cook Knob to the desired temperature. The set temperature will appear in the Digital Display 250.F and the Temperature Display Key will illuminate.

•The Cooking Indicator Light will illuminate while in cook mode.

•Cooking temperature range:

200° to 325°F (94 to 160°C)

•Note: Cooking mode not active unless timer is running.

4.Set timer for pre-heat.

•Press Up or Down Arrow Keys to adjust the pre-heat time.

•Note: Hold Time Cancel Key for 3 seconds when in cook mode to cancel time (display shows ----).

5.PREHEAT oven for 30 minutes before loading food. The Heat Indicator Light will illuminate and will remain lit as long as the oven is calling for heat.

6.Load the oven with food.

7.Set time for cook.

Press Up or Down Arrow Keys to adjust the cook time.

Notes:

•When the oven temperature reaches the set temperature, the Heat Indicator Light will turn off.

•Press and hold the Temperature Display Key for 3 seconds at any time to display the actual oven temperature 190.F .

Heat

Indicator Light

Digital

 

Holding

Cooking

 

 

Indicator Light

Display

 

Indicator Light

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I

o

 

 

 

 

Up/Down

 

 

 

 

On/Off

 

 

 

 

 

 

 

 

Hold Knob

Cook Knob

Power Switch

 

Arrow Keys

 

 

 

 

 

 

 

 

 

 

Temperature

 

 

 

 

Time

 

 

 

 

 

 

Display Key

 

 

 

 

Cancel Key

 

 

 

 

 

 

 

 

 

cooking guidelines - simple control • 7

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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 AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation 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, Processed Meats Pork LEG, FreshPork Chops 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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