Alto-Shaam MN-29492 manual R N I N G

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

Preparation

Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity.

Wood Chips

Soak one full tray of wood chips in water for 5 to

10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.

W A R N I N G

THE USE OF IMPROPER MATERIALS FOR THE SMOKING FUNCTION COULD RESULT IN DAMAGE, HAZARD, EQUIPMENT FAILURE OR COULD REDUCE THE OVERALL LIFE OF THE OVEN.

DO NOT USE SAWDUST

FOR SMOKING.

DO NOT USE WOOD CHIPS

SMALLER THAN THUMBNAIL SIZE.

Hot Smoke Procedure

Press and release power switch On/Off Control Key.

Press and set Cook thermostat to required

cooking temperature.

Press and set Time or Probe.

Press and set Hold thermostat to required

holding temperature.

The Oven is automatically programmed to preheat to the set cooking temperature.

The oven will produce an audible signal when

fully preheated.

Prepare product for cooking. Load product on shelves.

To Set Smoking Time

Press the Smoker Key.

Press the Up and Down Arrow Keys to select the smoke time in minutes. Press Start.

Note: The smoking timer activates the heating element located within the wood chip container when in either a cook or hold mode. The smoke element will not turn on during preheat or ready modes.

A full wood chip container will produce smoke for a period of approximately 1 hour, even though the timer can go past one hour.

For maximum product tenderizing and to reduce labor

during peak preparation hours, products can be

cooked and held overnight.

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT Guide to Low Temperature Cooking and Holding provided with the oven.

Cold Smoke Procedure

To Enter Cold Smoke Mode Press and release power switch On/Off Control Key.

Press and hold the Smoker Key for a period of 3 seconds.

To Set Cold Smoke Holding Temperature The temperature will default to the last smoke holding temperature set by the user. The holding temperature range is

14°F to 205°F (-10°C to 96°C).

To increase this default temperature, press the Hold Key and press the Up Arrow to set a higher default temperature.

To Set Smoking Verification Temperature

(if desired)

Press the Probe Key

Press the Up and Down Arrow Keys

to select the verification temperature. The probe range is 14°F to 195°F (-10°C to 91°C).

This will incorporate the probe into the cold- smoking process and the control will alarm if the temperature exceeds the probe set point.

To Set Smoking Time

Press the Smoker Key.

Press the Up and Down Arrow Keys to select the smoke time in minutes.

Prepare product for smoking.

Place stainless steel tray filled with ice on shelf above the smoker tray.

Load product on shelves. Press Start.

Taste preference

Minimum Smoking time

Light Smoke Flavor

10 min.

Medium Smoke Flavor

30 min.

Heavy Smoke Flavor

40 min.

Very Heavy Smoke Flavor

60 min.

Extra Heavy Smoke Flavor

80 min.

cooking guidelines - deluxe control • 13

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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 TimeLabor and Equipment Cost Reduction 1200-SK/III SmokersSmoker Options and Accessories Options and AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Control Features To turn oven control panel off Press and hold Operating Features & FunctionsU T I O N Programming a Preset Preset Keys Lock and Unlock R N I N G Smoking Procedure Options Determining if Product is Sufficiently CookedRED Meat Chef Operating Tips Reheating Food Holding and SanitationGeneral Holding Guidelines Food Holding Function & ValueFISH/SEAFOOD Critical Zone Summary Food Safety GuideliesProtecting Stainless Steel Surfaces Cleaning and MaintenanceCleaning Agents Cleaning MaterialsCheck the Cooling FAN in the Oven Control Area Clean DailyClean the Door Vents Clean the Probes DailyCooking Guidelines Beef Brisket Beef Short Ribs Braised BEEF, LAMB, VealAdditional Information Beef Striploin Prime RIB Prime RIB SpecialCorned Beef Ribeye Beef Round Beef Round Tenderloin Veal Loin LAMB, LEG Lamb Racks Frenched Lamb Shanks PORK, Processed Meats Pork LEG, FreshPork Chops Pork Loin Pork Shoulder Pork Ribs PIG, Whole Processed Meats Recipe CHICKEN, Pieces CHICKEN, Whole Halves PoultryCHICKEN, Fried Cornish Hens Temperature Addl InfoDUCK, Whole Duck Confit Turkey Turkey Breast Turkey Roll Recipe FISH, Baked Salmon Steaks Trout FishQuiche Rice Baked EGG Custard MiscellaneousAU Gratin Potatoes Canning Crème Brulee Tempering Chocolate Sheet Cake Cheese Cake Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesPrecooked Frozen Finger Food Breakfast Sandwiches Cookies Proofing Dough Beef BRISKET, Smoked Pastrami Beef TONGUE, Smoked Smoked BeefHAM Ribs Pork Butt Smoked PorkPork Belly DUCK, Smoked TURKEY, Smoked Smoked Pork and PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked Fish and ShrimpSmoking Procedure Cold SmokingCold Smoked Salmon Cold Smoked Recipe Canned Tomatoes Page Price U.S.$15.00 MN-29492 03/11 Alto-Shaam, Inc

MN-29492 specifications

The Alto-Shaam MN-29492 is a versatile and cutting-edge cooking solution designed to meet the needs of commercial kitchens. This innovation stands out for its advanced features, technologies, and characteristics that ensure efficient cooking, reliable performance, and high-quality food preparation.

One of the standout features of the MN-29492 is its patented Halo Heat technology. This unique cooking method utilizes gentle, even heating to ensure that food retains moisture, flavor, and freshness. Unlike traditional cooking methods that rely on intense heat, Halo Heat surrounds food with uniform temperature, making it perfect for holding, warming, and cooking a variety of dishes. This technology not only enhances food quality but also reduces the risk of overcooking, making it an ideal choice for busy establishments that require precision.

The MN-29492 boasts a spacious interior that allows for a diverse range of cooking configurations. With flexible shelving and ample room for multiple pans, chefs can easily prepare large quantities of food or accommodate various menu items simultaneously. This capacious design is particularly beneficial for restaurants, catering companies, and other foodservice operations that demand efficiency and versatility.

In terms of user-friendly features, the Alto-Shaam MN-29492 includes a digital control panel that enables precise temperature management and monitoring. This intuitive interface simplifies operation and ensures that culinary staff can focus on food preparation without constant adjustments. Furthermore, the unit's built-in timer functions help manage cooking times, resulting in perfectly prepared dishes every time.

Energy efficiency is another major advantage of the MN-29492. The design incorporates intelligent insulation and energy-saving technologies, which contribute to lower operational costs while minimizing environmental impact. The unit is also designed for reliability and durability, incorporating high-quality materials that withstand the rigors of a busy kitchen environment.

Overall, the Alto-Shaam MN-29492 serves as an essential asset for any commercial kitchen seeking to enhance food quality and operational efficiency. Its combination of innovative technologies, thoughtful design, and energy efficiency makes it a top choice for chefs and foodservice operators looking to elevate their culinary offerings. With the MN-29492, achieving perfect results every time is not just a goal; it's a guaranteed reality.
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