Alto-Shaam MN-29492 Smoking Procedure Options, Determining if Product is Sufficiently Cooked

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

SMOKING PROCEDURE OPTIONS

Many of the procedures listed in the front section of this guide can be adapted to the Alto-Shaam Smoker.

1.Follow the load capacities for the 750, 1000 and 1200 series ovens.

2.Follow the cooking and holding temperatures and times listed.

3.Set the Smoking Timer for the amount of smoke flavor desired.

A.ONE-STEP COOKING:

After the COOK time is complete and the minimum number of hours in the HOLD cycle have elapsed, the product may remain ON HOLD until serving time.

B.TWO-STEP COOKING:

Remove product from the oven after the minimum number of hours in the HOLD cycle. Chill product quickly and prepare for refrigerated storage.

Refrigerated product can be sauced and finished on a char-broiler, in a convection oven, a combination oven/steamer or in a salamander for a la carte service. This process takes between 8 and 15 minutes and insures a tender, juicy and fresh tasting product. When using cook/chill processing techniques, products have an extended storage life of 5 days which includes the day of preparation and the day of service.

SMOKING TIMES

It is recommended the operator be familiar with the taste preferences of the area. Initially experimenting with a minimal amount of smoking time is suggested.

LIGHT SMOKE FLAVOR

10

MINUTES

MEDIUM SMOKE FLAVOR

30

MINUTES

HEAVY SMOKE FLAVOR

40

MINUTES

VERY HEAVY SMOKE FLAVOR

60

MINUTES*

EXTRA HEAVY SMOKE FLAVOR

120 MINUTES*

*FOR 60 MINUTES OR MORE: LOAD WOOD CHIP CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

1.Insert a thermometer into the center of the product to determine if the correct internal temperature has been reached.

RED MEAT:

RARE: 130° to 135°F (54° to 57°C)

MEDIUM: 140° to 145°F (60° to 63°C)

WELL: 155° to 160°F (66° to 71°C)

2.When following the procedures in the individual product cooking instructions, additional cooking time should not be necessary. If, however, the required internal product temperature has not been reached after the product has remained in the HOLD cycle for the one hour minimum time period, additional cooking time may be added. Use the same COOK temperature set for the original cooking cycle until the correct internal temperature has been reached.

INTERNAL PRODUCT

 

time* in hold cycle

TEMPERATURE

 

required by food code

130°F (54°C)

 

1 hour, 52 minutes

131°F (55°C)

 

1 hour, 29 minutes

133°F (56°C)

 

56 minutes

135°F (57°C)

 

36 minutes

136°F (58°C)

 

28 minutes

138°F (59°C)

 

18 minutes

140°F (60°C)

 

12 minutes

142°F (61°C)

 

8 minutes

144°F (62°C)

 

5 minutes

145°F (63°C)

 

4 minutes

147°F (64°C)

 

2 minutes, 14 seconds

149°F (65°C)

 

1 minutes, 25 seconds

151°F (66°C)

 

54 seconds

153°F (67°C)

 

34 seconds

155°F (68°C)

 

22 seconds

157°F (69°C)

 

14 seconds

158°F (70°C)

 

0 seconds

*holding time may include post-oven heat rise

cooking guidelines - deluxe control • 14

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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 Smokers 1200-SK/IIIOptions and Accessories Smoker Options and AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation Control Features Operating Features & Functions To turn oven control panel off Press and holdU T I O N Programming a Preset Preset Keys Lock and Unlock R N I N G Determining if Product is Sufficiently Cooked Smoking Procedure OptionsRED Meat Chef Operating Tips Food Holding and Sanitation ReheatingFood Holding Function & Value General Holding GuidelinesFISH/SEAFOOD Critical Zone Food Safety Guidelies SummaryCleaning and Maintenance Cleaning AgentsCleaning Materials Protecting Stainless Steel SurfacesClean Daily Clean the Door VentsClean the Probes Daily Check the Cooling FAN in the Oven Control AreaCooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs BraisedBeef Striploin Prime RIB Prime RIB Special Additional InformationCorned Beef Ribeye Beef Round Beef Round Tenderloin Veal Loin LAMB, LEG Lamb Racks Frenched Lamb Shanks Pork LEG, Fresh PORK, Processed MeatsPork Chops Pork Loin Pork Shoulder Pork Ribs PIG, Whole Processed Meats Recipe Poultry CHICKEN, Pieces CHICKEN, Whole HalvesTemperature Addl Info CHICKEN, Fried Cornish HensDUCK, Whole Duck Confit Turkey Turkey Breast Turkey Roll Recipe Fish FISH, Baked Salmon Steaks TroutMiscellaneous Quiche Rice Baked EGG CustardAU Gratin Potatoes Canning Crème Brulee Tempering Chocolate Sheet Cake Cheese Cake Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Finger Food Breakfast Sandwiches Cookies Proofing Dough Smoked Beef Beef BRISKET, Smoked Pastrami Beef TONGUE, SmokedSmoked Pork HAM Ribs Pork ButtSmoked Pork and Poultry Pork Belly DUCK, Smoked TURKEY, SmokedSmoked Fish and Shrimp Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonCold Smoking Smoking ProcedureCold 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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