Alto-Shaam MN-29492 manual Poultry, CHICKEN, Pieces CHICKEN, Whole Halves

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POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

CHICKEN, PIECES

CHICKEN, WHOLE

AND HALVES

 

 

 

 

 

SIZE OF MEAT

2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt.

2-1/4 to 2-3/4 lb (1 to 1,2 kg)

 

 

 

INSTRUCTIONS

Clean chicken and remove excess

Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine

 

fat. Brush chicken with oil, butter or

(optional). Season as desired and sprinkle with paprika. For better whole bird

 

margarine (optional). Season as

appearance, fold chicken wings and tuck under the back of the bird. Make a slit in

 

desired and sprinkle with paprika.

the skin of the chicken (lower end of the bird), cross chicken legs and insert both

 

 

legs through the slit.

 

 

 

SUGGESTED PAN

Sheet Pan

Sheet Pan

NO. OF SHELVES

 

 

AS-250

2

2

500

3

2

750

3

2

1000 or 1200

None

None

 

 

 

ITEMS PER SHELF

 

 

AS-500

1 half-size sheet pan

3 chickens

500

1 half-size sheet pan

4 chickens

750

1 full-size sheet pan

9 chickens

1000 or 1200

1 full-size sheet pan

9 chickens

 

 

 

MAX. CAPACITY

 

 

AS-250

12 halves, 2 half-size sheet pans

6 chickens - 6 full size pans

500

18 halves or 60 pieces,

8 chickens - 2 half-size sheet pans

 

3 half-size sheet pans

 

750

36 halves or 120 pieces,

18 chickens - 2 full-size sheet pans

1000 or 1200

3 full-size sheet pans

 

48 halves or 160 pieces

27 chickens - 3 full-size sheet pans

 

4 full-size sheet pans

 

 

 

 

VENT POSITION

Open Full

Open Full

 

 

 

COOK TEMP

275° to 300°F (135° to 149°C)

275° to 300°F (135° to 149°C)

PROBE TEMP

155°F (68°C)

155°F (68°C)

HOLD TEMP

160°F (71°C)

160°F (71°C)

 

 

 

COOK TIME

2-1/2 to 3 hours, Full Load

3 to 3-1/2 hours, Full Load

 

 

 

MIN. HOLD TIME

30 minutes

1 hour

 

 

 

MAX. HOLD TIME

8 hours*

8 to 10 hours

 

 

 

OVERNIGHT

Not Recommended

Optional*

COOK/HOLD

 

 

 

 

 

FINAL INTERNAL

185°F (85°C)

185°F (85°C)

TEMPERATURE

 

 

 

 

 

OVERRIDE

12°F (7°C)

10° to 15°F (6° to 8°C)

ALLOWANCE

 

 

 

 

 

ADDITIONAL

*When holding longer than 30 minutes,

* When cooking and holding overnight, cover the pans of raw chicken with clear

INFORMATION

cover chickens with clear plastic wrap.

plastic wrap for cooking.

 

 

Set cooking thermostat to 250°F (121°C) for 4 hours.

 

 

If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken

 

 

approximately 1 hour before serving.

 

 

 

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - deluxe control • 32

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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 Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesClean the Probes Daily Clean DailyClean the Door Vents 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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