Alto-Shaam MN-29492 manual Miscellaneous, Quiche Rice Baked EGG Custard

Page 39

 

 

 

MISCELLANEOUS

 

 

 

 

 

PRODUCT SPECIFICATIONS AND PREPARATION

 

 

 

 

 

 

 

 

PRODUCT >

QUICHE

RICE

BAKED EGG CUSTARD

 

 

 

 

ITEM/AMOUNT

As needed

As needed

As needed

 

 

 

 

INSTRUCTIONS

Prebake the shells in pie plates at 275°F

Use 1 x 1 or 1 x 1-1/2 ratio of rice to

Use a favorite custard recipe. Pour

 

(135°C) for approximately 40 minutes.

water. Rice that is high in starch needs

custard mixture into cups to a depth of

 

Pour the quiche mixture into the

to be rinsed. Fill pans to half the pan

2/3 the container height and place cups

 

prebaked shells and bake in a

depth and cover pans with foil.

on a sheet pan. NO WATER BATH IS

 

preheated oven. Quiche is done when

 

REQUIRED. Bake in a preheated oven.

 

product sets-up.

 

Custard is done when knife inserted in

 

 

 

center of cup is clean when removed.

SUGGESTED PAN

Pie Plate

Hotel Pan

Sheet Pan

 

 

 

 

NO. OF SHELVES

 

 

 

AS-250

2

None

3

500

2

None

4

750

4

None

4

1000 or 1200

8

3

None

 

 

 

 

ITEMS PER SHELF

 

 

 

AS-500

2 quiches

1 full-size pan

1 half-size sheet pan

500

2 quiches

1 full-size pan

1 half-size sheet pan

750

5 quiches

2 full-size pans

1 full-size sheet pan

1000 or 1200

3 quiches

1 full-size pan

1 full-size sheet pan

 

 

 

 

MAX. CAPACITY

 

 

 

AS-250

4 quiches

2 full-size pans

3 half-size sheet pans

500

4 quiches

2 full-size pans

4 half-size sheet pans

750

20 quiches

4 full-size pans

4 full-size sheet pans

1000 or 1200

24 quiches

3 full-size pans

5 full-size sheet pans

 

 

 

 

VENT POSITION

Open Full

Closed

Closed

 

 

 

 

COOK TEMP

275°F (135°C)

275°F (135°C)

250°F (121°C)

 

 

 

 

PROBE TEMP

Not Recommended

Not Recommended

Not Recommended

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

—

 

 

 

 

COOK TIME

Bake approximately 2 hours or until

60 minutes - 3 hours depending on load

60-90 minutes, 4 oz. ramekins

 

product sets-up. Full Load

and pan size

Up to 3 hours for 4" hotel pans

 

 

 

 

MIN. HOLD TIME

None

None

None

 

 

 

 

MAX. HOLD TIME

5 hours

8 hours

None

 

 

 

 

OVERNIGHT

No

Optional

No

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

—

160° to 170°F (71° to 77°C)

—

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

—

—

 

ALLOWANCE

 

 

 

 

 

 

 

ADDITIONAL

—

—

—

INFORMATION

 

 

 

 

 

 

 

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 time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - deluxe control • 37

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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 AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation 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 Smoking Procedure Options Determining if Product is Sufficiently CookedRED Meat 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, Processed Meats Pork LEG, FreshPork 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 ShrimpSmoking Procedure Cold SmokingCold 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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