Alto-Shaam MN-29492 manual Chef Operating Tips

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OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

CHEF OPERATING TIPS

1.For cooking specific products, refer to individual cook and hold instructions.

2.When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the selected holding temperature. During this one hour time period, the product will continue to cook.

3.The cooking times in this guide are based on meat taken directly from a refrigerated temperature of 38° to 40°F (3.3° to 4.4°C), and placed in a preheated oven. Adjustments must be made for cooking products at other than refrigerated temperatures.

4.Place the curved edge of the shelf toward the back of the oven.

5.Adjust the inside door vents as indicated in the individual cooking procedure selected.

6.It is recommended the oven door remain closed during the cooking cycle. Opening the door will only increase the length of time necessary to cook the product.

7.Puncturing an item with any sharp instrument may introduce bacteria inside the product. Avoid using a fork to handle products, and always use standard sanitary methods when handling any food item.

8.Use a thermometer to check the internal temperature of a product. Be certain to sanitize the thermometer before each use.

9.Aged meat will cook faster, shrink more, and cannot be held as long as fresh meat. Because of the tenderizing capabilities of the oven, aged meat or tenderizing agents such as M.S.G. are not necessary, and are not recommended.

10.When cooking full loads, never cook below the second shelf spacing from the bottom of the oven compartment.

11.Fully clean the oven interior, drip pan, shelves, and side racks on a daily basis.

12. Since there is no air movement inside the

Halo Heat® low

temperature cooking and holding oven, condensation will form on the inside of the door during operation and may leak out of the oven door vents. This is a normal operating condition, however; any condensation spilling on the floor should be periodically wiped as a safety precaution. There is an External Drip Tray included as standard with most ovens.

13.Insert drip pan directly on the bottom surface of the oven compartment.

14.Drip pan overflow is a condition caused by cooking some cuts of beef to an internal temperature in excess of 130°F (54°C). The External Drip Tray will help alleviate some of this overflow problem. There is also an extra large drip pan available as an option for the 1000-TH series ovens.

15.Overflow may also be caused by overloading the oven compartment. DO NOT OVERLOAD THE OVEN. Follow the recommended load capacities listed in each individual procedure.

16.For maximum product tenderizing and to reduce labor during peak

preparation hours, overnight cook and hold is highly recommended for many products. Refer to individual cooking instructions.

 

 

 

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The Alto-Shaam staff includes corporate executive chefs who welcome questions. You are invited to contact anyone on our staff by phone (800.558.8744) or e-mail through the Contact Us section of our web site (www.alto-shaam.com) for help with any cook and hold procedure.

cooking guidelines - deluxe control • 15

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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 AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded 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 RED Meat Smoking Procedure OptionsDetermining if Product is Sufficiently Cooked Chef Operating Tips Reheating Food Holding and SanitationGeneral Holding Guidelines Food Holding Function & ValueFISH/SEAFOOD Critical Zone Summary Food Safety GuideliesCleaning Agents Cleaning and MaintenanceCleaning Materials Protecting Stainless Steel SurfacesClean the Door Vents Clean DailyClean the Probes Daily Check the Cooling FAN in the Oven Control AreaCooking 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 Chops PORK, Processed MeatsPork LEG, Fresh 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 ShrimpCold Smoked Salmon Smoking ProcedureCold Smoking 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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