Alto-Shaam MN-29492 manual CHICKEN, Fried Cornish Hens, Temperature Addl Info

Page 35

 

 

POULTRY

 

 

 

 

PRODUCT SPECIFICATIONS AND PREPARATION

 

 

 

 

 

 

PRODUCT >

CHICKEN, FRIED

CORNISH HENS

(two-step method*)

 

 

SIZE OF MEAT

2-1/2-2-3/4 lb (1,1-1,2 kg) fryer, 8 pc. cut

12 oz (340 grams) each

INSTRUCTIONS

Clean chicken and remove all excess fat. Soak chicken in

Clean hens and remove excess fat. Fold wings and tuck

 

cold, salted water for 15 minutes, drain, and dredge in dry

under the back of the bird. Make a slit in the skin of the

 

breading. Coat pans with vegetable release spray. Place

hen (lower end of bird), cross hen legs and insert both legs

 

chicken side-by-side on pans — separating breasts and

through the slit. Brush hens with oil, butter, or margarine

 

wings from legs and thighs. Cover chicken loosely with clear

(optional). Season as desired and sprinkle with paprika.

 

plastic wrap.

Space evenly on sheet pans.

SUGGESTED PAN

Sheet Pan

Sheet Pan

NO. OF SHELVES

 

 

AS-250

2

1

500

3

2

750

3

3

1000 or 1200

None

None

ITEMS PER SHELF

 

 

AS-500

1 half-size sheet pan

1 half-size sheet pan, 9 hens per pan

500

1 half-size sheet pan

1 half-size sheet pan, 9 hens per pan

750

1 full-size sheet pan

1 full-size sheet pan, 18 hens per pan

1000 or 1200

1 full-size sheet pan

1 full-size sheet pan, 18 hens per pan

MAX. CAPACITY

 

 

AS-250

12 halves, 2 half-size sheet pans

1 half-size sheet pan, 9 hens per pan

500

18 halves or 60 pieces, 3 half-size pans

2 half-size sheet pans, 18 cornish hens

750

36 halves or 120 pieces, 3 full-size pans

3 full-size sheet pans, 54 cornish hens

1000 or 1200

48 halves or 160 pieces, 4 full-size pans

4 full-size sheet pans, 72 cornish hens

VENT POSITION

One-Half Open

Open Full

COOK TEMP

275°F (135°C)

275°F (135°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

none

1 hour

MAX. HOLD TIME

4 hours

4 to 6 hours

OVERNIGHT

Not Recommended

Not Recommended

COOK/HOLD

 

 

OVERRIDE

12°F (7°C)

10°F (6°C)

ALLOWANCE

 

 

 

 

 

FINAL INTERNAL

180°F (79°C)

175°F (79°C)

TEMPERATURE

 

 

 

 

 

ADDL INFO.

See below

—

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.

*TWO-STEP FRIED CHICKEN

The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then adding the crisp, fried appearance by inserting the product in a fryer for a very short period of time. This method can be used with product directly from the oven or the product can be precooked and fried directly from refrigerated storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage will be low and shortening in the fryer will last much longer.

FRYING DIRECTLY FROM THE OVEN

1.Preheat fryer to 335°F (168°C).

2.If heavier or crisper breading is desired, remove required portion of chicken from the oven and dredge in fresh breading.

3.Drop chicken in fryer for three minutes or until chicken is golden brown.

4.Chicken can be fried per customer order or in larger quantities. When frying larger quantities, place fried pieces on a sheet pan with wire grid insert and place pans in a preheated Alto-Shaam display case or in a preheated holding cabinet with door vents fully open.

FRYING FROM REFRIGERATED STORAGE

1.Remove chicken from the Alto-Shaam Halo Heat oven, wrap, chill rapidly and store under refrigeration at 38° to 40°F (3° to 4°C).

2.Preheat fryer to 335°F (168°C).

3.Remove required portion of precooked chicken from refrigerated storage.

4.Drop chicken in fryer for 6 to 7 minutes or until chicken is golden brown.

cooking guidelines - deluxe control • 33

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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 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 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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