Alto-Shaam Electronically Operated Ovens manual Beeper Volume Selection

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CONTROL IDENTIFICATION & FUNCTION

LOCK

INDICATOR

°F / °C

SELECTION

BEEPER

VOLUME

PRESET

LOCK

Beeper Volume Selection

With the contro l in the OFF mo de , pre ss

and hold the Down ▼ Arrow key. After 4 seco nds, the displ ay will indicate one of the four volu me levels cons istin g of “0” for volum e OFF to sett ing number “3” whi ch is the highes t volum e availab le. Release the Down ▼ Arrow key aft er each cha nge and repeat the process to select the next volum e lev el.

Preset Keys Lock and Unloc k

Pres et Key s A thro ugh H can be locked in order to prev ent sto ring a new progr am, alt ering an exis ting program or erasi ng a current prog ram. To lock the pres et keys, press and hold the “I” key for fou r

seco nds. The oven will beep. Releas e the “I” key. The green ind ica tor on the “I” key wil l ill umin ate. Oven Pres et Key s A thro ugh H are now locked.

No te: Only the ove n Preset keys A through H are affected by thi s lock-ou t whic h will allow the oven to be used in an unpro gram med Cook, Probe, or Hold mode.

To unloc k the Preset key s, pre ss and hold the Cancel Key alo ng with the “I” key for four second s. The ove n control will beep . Releas e all keys. The green indi cator on the “I” key will extingu ish to ind icate the ove n pres et keys are no lon ger locke d.

Fahrenheit or Celsius Selection

With the con trol in the OFF mod e, pres s

and hold the Up ▲ Arrow key. After 4 second s, “°F” or “°C” will show in the dis play. Relea se the arrow key.

Press and hold the Up ▲ Arrow key aga in to change to the opposit e displa y sett ing.

Control Panel Lock and Unlock

The con trol panel can be locke d at any tim e in order to prevent inadver tent or acc iden tal set ting cha nges. To lock the cont rol pane l, pres s and hold the Up ▲ Arrow key and then press the ON/OFF key. The oven will produc e a brief bee p and the pane l lock indic ator ￿ will ill umina te. Rel eas e all keys. The ove n cont rol panel is now loc ked.

NOTE : The control panel is now fully loc ked with the except ion of the ON /OFF key and Arrow keys . When the contr ol pane l is loc ked, the oven control cannot be turn ed to the OFF position.

To unloc k the con trol panel, pre ss and hold the Down ▼ Arrow key fol lowed by pressing the ON/OFF Key. The oven cont rol will prod uce two brief bee ps and the panel lock indic ator will ext inguish. Rel ease all keys. The panel is now unlocked and ready for normal use.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Cleaning and Maintenance Cooking Guideline Low Temperature Cooking IntroductionLow Temperatur e Cooking Fact s Low Temperatu re Cooking OperationLOW Temperat URE Cooking Introducti on Mea t play s a sign ific ant role in the diet LOW Temperature Cooking IntroductionIntern al temperature before cooking Temperature at which meat is cookedInter nal temp eratu re of the meat Degree of aging on the meatLabor and Equipment Cost Reduction Prob e Al l stai nlessSta ck ab le de sign Stu cc o Alum inum Ex teriorCook & Hold Smokers Options & Accessories HE AT RE COV ERY OV EN CH Arac Terist ICSStar T-UP Control Identification & Function Used to erase a progr am from memory stor age AU Dible SIG NalsControl Identification & Function Oper ATI NG Feat Ures Beeper Volume Selection Control Operation CO OK by PR OBE Control Operation Cook by TI ME Control Operation PR OG Rammi NG Control Operation Prog Rammi NG Control Operation PR Ogra MM ING Press Prog Rammed Preset KEY DesiredControl Operation Gene RA L CO Oking Guid ELI NE S Phone 800 Control OperationProtect ING Stainl ESS Steel Surfaces Cleaning & MaintenanceClea Ning Agen TS Clea Ning Materi ALSCLE AN the EXT Erio R of TH E Cabin ET CLE AN the Oven DailyCHE CK Over ALL CON DI TI on OVE N Once a Mont H CHE CK the Cooling FAN Oven CON Trol AR EACooking Guide Smoking Beef COO KI NG Proc ED UR E Guideli NE IND EXCooking Notes PRO DUC T S Pecifications Beef BrisketOVE R RI DE Llow ANC E 6F I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM EPrepara Tion BEE F ST RIP LoinOver RID E Period After Override OPT IO NAL ONE-HAL F OP EN OV Erride LlowancOvern Ight Cook & Hold Beef Short RibsDoor VEN TS Final INT Erna L TE Mperature After OverrideOver RID E Period After Override Corne D BeefMUS T do Overni GHT ONE-HAL F OP EN OV Erride Llowanc EPRO DUC T S Pecifications Prepara Tion HamburgersOV Errid E Period ONE -HAL F OP EN After OverrideND F Over RID E Period After Override PRI M E RIBHigh ly Re com mended On e-Half Op en OV Erride Llowanc E 3 0FOV Errid E Period Overnight Cook & Hold After Override PRI ME RIB SpecialOVE R RI DE Llow ANC E 30F 17 CBeef Ribe ye Roll , Lip On, #112A 8 to 12 lb 3 to 5 kg Ribey ETo 11 lb ROASTS4 to 4,5 kg 8 minutes per Pound for the first roast 18 minutes per kilogramSma ll Cu ts Op ti on al Beef Round130F 54C Rec om me nde d 30F 17 CPRO DUC T S Peci Fications Prepara Tion BEE F RO UND Cafete RIA Steams HI PIM U M H O Ldin G Time RE QU IR ED Maximum Holding OV Errid E Period After Override Tende RloinNot Re comme nd ed On e-Half Op en OVE R RI DE Llow ANC E 40FNot Re co mme nd ed On e-Half pen VE AL LO140F 60 C Over NIG HT Cook & Hold Not Recom mende d RAR E 140F 60COver R ID E Allow a N CE Lamb LEGMI NI M UM HO Lding Time Require Maximum Holding Door Vents LAM B Racks FRE NchedFinal Inte Rnal Temp Erat URE After Override OV ErrideOVE R RI DE Llow ANC E 12F HAM, FreshPRO DUC T S Peci Fications HAM , Cured and Smok ED2F 7 C Add 30 minutes for each add itiona l hamPO RK LoinPork Loi n Bon ele ss, Tied 8 to 10 lb 4 to 5 kgOver NIG HT Cook PO RK Ribs2 Hours 18 x 13 x 18 x 13 x 1 on 18 x 26 x 1 on Shelves PO RK ChopsOVE R RI DE Llow ANC E 30F 17 CPork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg PO RK S HoulderHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C Press and release control ON/OFF key SausagePress the Hold key Press the up and down arrows to set the holdingNot Re co mme nd ed OpenDOORFull Vents Chicken BreastsND F Over RID E Period Open Full 185F 85 COP EN Full ND F OV Errid E PeriodOpti on al OpenDOORFull Vents Chicken WholeOpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal OV Erride AL LowanceEND F Over Ride Period Cornish HensAfter Override OV E RR IDE Allowan CEEND F Overr IDE PE Riod DU CK , WholeOVE Rride Lowan CE INI MUM H OLD I NG TI ME Requir ED Maximum Holding TimePRO D UC T Specific TU Rkey WholePrepar ATI on PRO D UC T Spec Ificat TU Rkey BreastOvern Ight Cook & Hold DOO R VentsATI ONS and Prepar ATI on TU Rkey RollTurkey Roll Hour To 8 HoursPRO D UC T Spec Ificat I ONS and Prepar ATI on Is H , B AkedEN of Overr IDE PE Riod After Override OVE Rride LowanSAL MON Steaks PRO DU C T SpecificationsRID E Period After Override Over RI DE Allow AN CETrout, Whole 1 lb 454 grams dressed TroutTrout Over Nightdocookr VEN& HoldtsNo t Reco mme nded OpenDOORFull Vents PO TatoesEN F Ride Period Op en Ful lEND F Override PE Riod After Override UIC HEOver Night Cook & Holdn /NOA OVE Rride Allow AN CEEND Over Ride Period After Override RI C EOV ER RI DE Allowan C E MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding TimePrepa Ratio N Baked EGG CustardPRO D U CT SP Ecific Ations HE E T CakePrepa Ratio N Overni GHT Cook & HOLDn/aNoCheese Cake Foods FrozenOp en Ful l 150F 66C Mmend edOver Night Cook & Hold FR Ozen Convenience Entr ÉE PansDoor Vents Final Internal TEM Perature After Override100 0 Seri ES Frozen Conveni ENC E Entr ÉE PansOvernigh T After Override Cook & Hold DoorPRO D UC T Spec Ificat I ONS Rozen Convenience Portioned Entr ÉESPrepar 100 0 Serie SDo not Allow the Produc T to Remain Breakfast SandwichesMake Certain Product Reaches the Fully Heated Temper Ature Final Inte Rnal Temperatur E After OverrideApproximate pan capacity 24 cookiesper full-sizesheet pan CO OKI ESOpen Full PRO D UC T Specific ATI ONS DoughnutsPrepar ATI on Cooking Time to be SET 2-1/2 hoursDough Proofing Temperature to 90 to 100F 32 to 38CDo not press the Cook key Based on size and quantity of dough, generallyPrepara Tion PRO DUC T SpecificationsLI GHT Smoke Flavor Cook in G Smok in G HO Lding Procedur ESMED IUM Smoke Flavor HEA VY Smoke FlavorCOO KI NG SMO KI NG HO Lding Proce DU RE S Cook ING S Moking Holding PR Ocedures Smoker O PerationBeef Brisket, Fresh To 13 lb 4 to 6 kg SM Oked BEE F B RI SKE TRoasts Up to 10 0 l b 45 kgPork Fres h H am 14 t o Moked F RES H H AMSO 4 hams O 8 hamsBarbecue sauce can be added prior to service Flat wire shelvesSM Oked POR K R IB S Closed OptionalDuck, Who le Moked D UCK , WholeCl osed Not Recom mend ed Duck s pe r sh elfTurkey Whol e SM Oked R KE YTurk ey s Non eMoked C OD IME and Probe Temperature are Suggeste DPa ns To Vari Ations Product QualityNo TE SM Oked SAL MONShe et p an She et p ansClosed Not Rec omm ende d Moked S RI MPCl os ed Re comm ende d SM Oked BEA NSNon e Salmon Fill ets , Fre sh COL D SM OKE D SA LmonSea Sa lt Press and hold the Smoker key for 5 secondsOven Must be Atroom Cold SM OK ED S AlmonCAU Tion General Holding Cabinet Operation HO T Foods Food SAF ETY Guideline S O K I N G N O T E S CO OK /HO LD /SE RVE SYS TE MS

Electronically Operated Ovens specifications

Alto-Shaam Electronically Operated Ovens represent a significant advancement in commercial kitchen technology, offering unmatched precision and versatility. Designed primarily for restaurants, hotels, and catering businesses, these ovens combine advanced cooking technologies with user-friendly features to enhance kitchen efficiency and food quality.

One of the standout features of Alto-Shaam ovens is their customizable cooking modes. Operators can choose from various cooking methods, including convection, steam, and combination cooking, allowing them to prepare a wide range of dishes from perfectly roasted meats to delicate pastries. This versatility enables chefs to experiment and innovate, making it easier to craft unique menus that satisfy diverse dining preferences.

Another key characteristic of Alto-Shaam ovens is their use of Halo Heat technology. This innovative heating system provides consistent, even cooking through radiant heat, ensuring that food is cooked thoroughly without the need for excess moisture or fats. This not only enhances the flavor and texture of dishes but also promotes healthier cooking practices by reducing the amount of added oils or butter.

The ovens come equipped with a digital control panel that allows for precise temperature and time settings, ensuring that each dish is cooked to perfection. The intuitive interface makes it easy for kitchen staff to operate, reducing the chances of user error in a high-pressure environment. Additionally, many models include programmable recipes, enabling chefs to store their best creations for future use, which streamlines the cooking process and minimizes prep time.

Energy efficiency is another hallmark of Alto-Shaam ovens. Featuring insulation that minimizes heat loss, these ovens are designed to operate with lower energy consumption compared to traditional models. This not only leads to lower utility bills but also aligns with sustainable kitchen practices, making them an environmentally friendly choice for modern establishments.

Durability is crucial in a commercial kitchen, and Alto-Shaam ovens are built to last. Constructed from high-quality stainless steel, these ovens withstand the rigors of daily use while maintaining their aesthetic appeal. Regular maintenance is straightforward, which helps to prolong the life of the equipment.

In summary, Alto-Shaam Electronically Operated Ovens combine advanced cooking technologies with user-friendly features, making them an ideal choice for any commercial kitchen. With customizable cooking modes, Halo Heat technology, digital controls, energy efficiency, and robust construction, these ovens deliver exceptional performance and reliability, ensuring that chefs can consistently meet and exceed customer expectations.
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