Alto-Shaam Your Essential Alto Shaam Cooking Guide & Manuals for Delicious Prime Rib and More

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COOKING GUIDELINES

PRODUCT INDEX

BEEF

 

Beef Brisket

24

Beef Short Ribs

24

Beef Short Ribs, Braised

24

Beef Striploin

25

Prime Rib (#109)

25

Prime Rib, Special

25

Corned Beef

26

Ribeye Roll

26

Beef Round

26

Beef Round, cafeteria/steamship

27

Tenderloin

27

Veal Loin

27

LAMB

 

Lamb, Leg

28

Lamb Racks (Frenched)

28

Lamb Shanks

28

PORK

 

Pork Leg, Fresh

29

Ham, Cured & Smoked

29

Pork Chops

29

Pork Loin

30

Pork Shoulder

30

Pork Ribs

30

Pig, Whole

31

PROCESSED MEATS

 

Sausage

31

POULTRY

 

Chicken, Pieces & Halves

32

Chicken, Whole

32

Chicken, Fried two-step method

33

Cornish Hens

33

Duck, Whole

34

Duck Confit

34

Turkey

34

Turkey Breast

35

Turkey Roll

35

FISH

 

Fish, Baked

36

Salmon Steaks

36

Trout

36

MISCELLANEOUS

 

Quiche

37

Rice

37

Baked Egg Custard

37

Au Gratin Potatoes

38

Canning

38

Crème Brulee

38

Tempering Chocolate

39

Sheet Cake

39

Cheese Cake

39

Frozen Convenience

40-41

Precooked Frozen Finger Foods

42

Breakfast Sandwiches

42

Cookies

43

Proofing Dough

43

SMOKING

 

Beef Brisket

44

Pastami

44

Beef Tongue

44

Ham

45

Ribs

45

Pork Butt

45

Pork Belly

46

Turkey

46

Fish Fillets

47

Whole Salmon

47

Shrimp

47

Cold Smoked Salmon

48

Cold Smoked Canned Tomatoes

49

Quantites listed in this section are per oven comparment

On/Off

UP/Down

Cook

Time

Key

Arrows

Key

Key

1.Press and release ON/OFF key.

2.Press HOLD key.

3.Press UP/DOWN ARROW keys to set Hold temperature.

4.Press COOK key.

5.Press UP/DOWN ARROW keys to set Cook temperature.

6.If cooking by probe, press PROBE key. If cooking by time, press TIME key.

Probe

Hold

Smoke

Start

Key

Key

Key

Key

7.Press UP/DOWN ARROW keys to set Cook time.

8.If Smoking, press SMOKE key.

9.Press UP/DOWN ARROW keys to set Smoke time.

10.Close oven door. Wait for audible signal to indicate oven has preheated.

11.Press START key.

cooking guidelines - deluxe control • 23

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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 AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation 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 Determining if Product is Sufficiently Cooked Smoking Procedure OptionsRED Meat 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 LEG, Fresh PORK, Processed MeatsPork 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 ShrimpCold 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.