Alto-Shaam Electronically Operated Ovens manual Control Operation CO OK by PR OBE

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CONTROL OPERATION

CO OK BY PR OBE:

PR ESS AND RELE ASE O N /O FF KEY .

• The green indicat or light on the ON/OFF

key will illum inate .

for one second and

• The oven will beep

wil l begin oper atin g in the hold mode .

• The amber hold indicat or will illumin ate.

• The previously set hold tempe ratu re will

be disp layed.

 

 

 

 

 

PR ESS COOK KE Y TO PR EH EAT

 

 

 

 

• The green indicat or light on the COOK

 

 

 

 

Key will illum inate .

 

 

 

 

• Last set cooking tempera ture

 

 

 

 

will be displayed .

cook tempe rat ure, press

 

 

 

 

To cha nge the

 

 

 

 

the Up or Down Arro w key.

 

 

 

 

• The green indica tor light on the Time Key

 

 

 

 

and on the Prob e Key alterna tely flash.

 

 

 

 

PR ESS PROBE

KEY

 

 

 

 

 

 

 

 

• The green indicat or light on the PROBE

 

 

 

 

Key will illum inate .

 

 

 

 

• Last set inter nal product temper ature

 

 

 

 

is displ ayed.

 

 

 

 

 

 

To cha nge the intern al product

 

 

 

 

tem peratur e, pres s the Up or

 

 

 

 

Down Arrow key.

 

 

 

 

• The green indicat or light on the Probe

 

 

 

 

Key will illum inate .

 

 

 

 

• Halo Heat and Pre- Heat indicator

 

 

 

 

wil l illumina te.

 

 

 

 

 

 

The oven is autom atically programmed

 

 

 

 

to prehea t to the cook temperature .

 

 

 

 

• The oven will beep when preheated and

 

 

 

 

the preheat indica tor light wil l go out.

 

 

 

 

• Bot h the Ready

and Sta rt ind icator

 

 

 

 

ligh ts will flash.

 

 

The set cook temper ature will be maintaine d by the oven and will appear in the display while in the ready/start mode.

PR ESS HOL D KEY

To cha nge the hold temperature, press

the Up or Down Arro w key.

: If the oven is being use d for hot NOTE food holding only, adjus t the set

hol ding temperature . Do not press the COOK, TIME , or PROBE keys.

LOAD THE FOOD INSIDE OVEN . REMOVE PROBE FROM ITS BRACKET, WIPE THE PROBE TIP WITH A DISPOSABLE ALCOHOL PAD AND INSERT PROBE PROPERLY INTO THE PRODUCT. CLOSE THE OVEN DOOR.

: Th e ov en wil l be ep 3 ti me s ev ery NOTE 25 sec onds until the oven is loaded

and the Start Key pressed.

BE FOR E PR ESSI NG TH E START KEY:

To prevent a false probe tem peratu re reading , wait for 60 secon ds after inser ting the probe into the produ ct to allow the preheated oven probe tem pera ture to decr ease to the inter nal tem pera ture of product .

AFT ER 60 SECO NDS

PR ESS AND RE LE AS E START KEY.

• The oven will beep .

• The green indi cators for powe r, cook, probe, and start will illuminate.

• The display will alter nate betw een

sho wing the set cook temperature and the elapsed time.

COO K

• The oven will bee p when the set probe temper ature has been reached.

• The green indic ator for cook will remain illumin ated.

• The display will alter nate betw een show ing the set hol d temp erature and the amount of time the produ ct has remained in the hol ding mode.

HOL D

• The Rea dy indicator light will illu minate after 2 hou rs in the hold mode.

: The ready indicator does not

NOTE nec essa rily indicate a produ ct-ready sta te. For best results, the produc t must remain in the oven at the set hol ding temperature for the minimu m number of hours indicated in the indi vidua l cooki ng instr uctions .

• The oven will remain operating in the hold mode until the control ON/OFF Key is pressed.

12.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Low Temperatur e Cooking Fact s Low Temperature Cooking IntroductionCleaning and Maintenance Cooking Guideline Low Temperatu re Cooking OperationLOW Temperat URE Cooking Introducti on LOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the dietInter nal temp eratu re of the meat Temperature at which meat is cookedIntern al temperature before cooking Degree of aging on the meatLabor and Equipment Cost Reduction Sta ck ab le de sign Al l stai nlessProb e Stu cc o Alum inum Ex teriorCook & Hold Smokers Options & Accessories Star T-UP OV EN CH Arac Terist ICSHE AT RE COV ERY Control Identification & Function AU Dible SIG Nals Used to erase a progr am from memory stor ageControl 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 Press Prog Rammed Preset KEY Desired Control Operation PR Ogra MM INGControl Operation Gene RA L CO Oking Guid ELI NE S Control Operation Phone 800Clea Ning Agen TS Cleaning & MaintenanceProtect ING Stainl ESS Steel Surfaces Clea Ning Materi ALSCHE CK Over ALL CON DI TI on OVE N Once a Mont H CLE AN the Oven DailyCLE AN the EXT Erio R of TH E Cabin ET CHE CK the Cooling FAN Oven CON Trol AR EACOO KI NG Proc ED UR E Guideli NE IND EX Cooking Guide Smoking BeefCooking Notes OVE R RI DE Llow ANC E 6F Beef BrisketPRO DUC T S Pecifications I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM EOver RID E Period After Override OPT IO NAL ONE-HAL F OP EN BEE F ST RIP LoinPrepara Tion OV Erride LlowancDoor VEN TS Beef Short RibsOvern Ight Cook & Hold Final INT Erna L TE Mperature After OverrideMUS T do Overni GHT ONE-HAL F OP EN Corne D BeefOver RID E Period After Override OV Erride Llowanc EOV Errid E Period HamburgersPRO DUC T S Pecifications Prepara Tion ONE -HAL F OP EN After OverrideHigh ly Re com mended On e-Half Op en PRI M E RIBND F Over RID E Period After Override OV Erride Llowanc E 3 0FOVE R RI DE Llow ANC E 30F PRI ME RIB SpecialOV Errid E Period Overnight Cook & Hold After Override 17 CTo 11 lb ROASTS4 to 4,5 kg 8 minutes per Ribey EBeef Ribe ye Roll , Lip On, #112A 8 to 12 lb 3 to 5 kg Pound for the first roast 18 minutes per kilogram130F 54C Rec om me nde d Beef RoundSma ll Cu ts Op ti on al 30F 17 CIM U M H O Ldin G Time RE QU IR ED Maximum Holding BEE F RO UND Cafete RIA Steams HI PPRO DUC T S Peci Fications Prepara Tion Not Re comme nd ed On e-Half Op en Tende RloinOV Errid E Period After Override OVE R RI DE Llow ANC E 40F140F 60 C Over NIG HT Cook & Hold Not Recom mende d VE AL LONot Re co mme nd ed On e-Half pen RAR E 140F 60CMI NI M UM HO Lding Time Require Maximum Holding Lamb LEGOver R ID E Allow a N CE Final Inte Rnal Temp Erat URE After Override LAM B Racks FRE NchedDoor Vents OV ErrideHAM, Fresh OVE R RI DE Llow ANC E 12F2F 7 C HAM , Cured and Smok EDPRO DUC T S Peci Fications Add 30 minutes for each add itiona l hamPork Loi n LoinPO RK Bon ele ss, Tied 8 to 10 lb 4 to 5 kg2 Hours PO RK RibsOver NIG HT Cook OVE R RI DE PO RK Chops18 x 13 x 18 x 13 x 1 on 18 x 26 x 1 on Shelves Llow ANC E 30F 17 CHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C PO RK S HoulderPork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg Press the Hold key SausagePress and release control ON/OFF key Press the up and down arrows to set the holdingND F Over RID E Period Chicken BreastsNot Re co mme nd ed OpenDOORFull Vents Open Full 185F 85 CND F OV Errid E Period OP EN FullOpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal Chicken WholeOpti on al OpenDOORFull Vents OV Erride AL LowanceAfter Override Cornish HensEND F Over Ride Period OV E RR IDE Allowan CEOVE Rride Lowan CE DU CK , WholeEND F Overr IDE PE Riod INI MUM H OLD I NG TI ME Requir ED Maximum Holding TimePrepar ATI on TU Rkey WholePRO D UC T Specific Overn Ight Cook & Hold TU Rkey BreastPRO D UC T Spec Ificat DOO R VentsTurkey Roll TU Rkey RollATI ONS and Prepar ATI on Hour To 8 HoursEN of Overr IDE PE Riod After Override Is H , B AkedPRO D UC T Spec Ificat I ONS and Prepar ATI on OVE Rride LowanRID E Period After Override PRO DU C T SpecificationsSAL MON Steaks Over RI DE Allow AN CETrout TroutTrout, Whole 1 lb 454 grams dressed Over Nightdocookr VEN& HoldtsEN F Ride Period PO TatoesNo t Reco mme nded OpenDOORFull Vents Op en Ful lOver Night Cook & Holdn /NOA UIC HEEND F Override PE Riod After Override OVE Rride Allow AN CEOV ER RI DE Allowan C E RI C EEND Over Ride Period After Override MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding TimeBaked EGG Custard Prepa Ratio NPrepa Ratio N HE E T CakePRO D U CT SP Ecific Ations Overni GHT Cook & HOLDn/aNoCheese Cake Op en Ful l 150F 66C FrozenFoods Mmend edDoor Vents FR Ozen Convenience Entr ÉE PansOver Night Cook & Hold Final Internal TEM Perature After OverrideOvernigh T After Override Frozen Conveni ENC E Entr ÉE Pans100 0 Seri ES Cook & Hold DoorPrepar Rozen Convenience Portioned Entr ÉESPRO D UC T Spec Ificat I ONS 100 0 Serie SMake Certain Product Reaches the Fully Heated Temper Ature Breakfast SandwichesDo not Allow the Produc T to Remain Final Inte Rnal Temperatur E After OverrideOpen Full CO OKI ESApproximate pan capacity 24 cookiesper full-sizesheet pan Prepar ATI on DoughnutsPRO D UC T Specific ATI ONS Cooking Time to be SET 2-1/2 hoursDo not press the Cook key Temperature to 90 to 100F 32 to 38CDough Proofing Based on size and quantity of dough, generallyPRO DUC T Specifications Prepara TionMED IUM Smoke Flavor Cook in G Smok in G HO Lding Procedur ESLI GHT Smoke Flavor HEA VY Smoke FlavorCOO KI NG SMO KI NG HO Lding Proce DU RE S Smoker O Peration Cook ING S Moking Holding PR OceduresRoasts SM Oked BEE F B RI SKE TBeef Brisket, Fresh To 13 lb 4 to 6 kg Up to 10 0 l b 45 kgO 4 hams Moked F RES H H AMSPork Fres h H am 14 t o O 8 hamsSM Oked POR K R IB S Flat wire shelvesBarbecue sauce can be added prior to service Closed OptionalCl osed Not Recom mend ed Moked D UCK , WholeDuck, Who le Duck s pe r sh elfTurk ey s SM Oked R KE YTurkey Whol e Non ePa ns IME and Probe Temperature are Suggeste DMoked C OD To Vari Ations Product QualityShe et p an SM Oked SAL MONNo TE She et p ansMoked S RI MP Closed Not Rec omm ende dNon e SM Oked BEA NSCl os ed Re comm ende d Sea Sa lt COL D SM OKE D SA LmonSalmon Fill ets , Fre sh Press and hold the Smoker key for 5 secondsCold SM OK ED S Almon Oven Must be AtroomCAU 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