Alto-Shaam Electronically Operated Ovens manual Control Operation PR Ogra MM ING

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CONTROL OPERATION

PR OGRA MM ING:

COOKING WITH PRESET MENU KEYS:

PR ESS AN D RE LEA SE O N /O FF KEY .

• The green ind icator light on the ON /OFF key

wil l illumin ate.

• The oven will beep for one second and will begi n operatin g in the hold mod e.

• The amber hold indi cator wil l ill umi nate .

• The previously set hold temp eratu re will be displ ayed .

• A green indica tor on each programme d Prese t Key will illu minate.

PRESS PROG RAMMED PRESET KEY DESIRED

(A THR OUGH H) • Halo Heat indic ator and Pre -Heat indicato r will illumi nate.

• The oven will automat ically preheat to the program med cook temper ature .

• The oven will beep when preheated and the preheat indicato r will go out.

• Both the Read y and Sta rt indicato r lights will flash.

• The set cook temperature wil l be mainta ined by the oven and appear in the displa y whi le in the

read y/s tar t mode.

LOAD THE FOOD INSIDE OVEN.

IF COOKING BY PROBE, REMOV E PROBE FROM ITS BRACK ET, WIPE THE PROBE TIP WITH A DISPOSABLE ALCOHOL PAD AND INSERT PROBE PROPERLY INTO PRODUCT. CLOSE THE OVEN DOOR.

: The ove n will beep 3 time s every 25 NOTE secon ds until the oven is loa ded and

the Star t key pressed.

PR ESS AND RE LE AS E START KEY.

• The oven will bee p.

• The green indi cator s for power, cook, probe or time, and sta rt will illuminate.

If progr ammed to cook by time, the ➥ display will altern ate bet ween

show ing the set cook temp erature and the time remaining.

If progr ammed to cook by probe, the ➥ display will altern ate bet ween

show ing the set cook temp erature and the elapsed time.

COO K

• The oven will beep when the set probe tem pera ture has been reached or set tim e has elapsed .

• The green indicato r for cook will remain illuminat ed.

• The display will alter nate betw een sho wing the set hold tem perature and the amoun t of time the prod uct has remained in the hol din g mode.

HOL D

• The Ready indicator light will ill uminate aft er 2 hours in the hold mode.

: The ready indicator does not

NOTE necessa rily indicate a produ ct-ready sta te. For best resul ts, the produ ct must remain in the oven at the set holding temperature for the minimu m number of hou rs indicated in the indi vidual cooki ng instr uctions.

• The oven will remain opera ting in the hold mode until the con trol ON /OFF Key is pressed.

16.

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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 OV EN CH Arac Terist ICS HE AT RE COV ERYStar T-UP 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 CBEE F RO UND Cafete RIA Steams HI P PRO DUC T S Peci Fications Prepara TionIM U M H O Ldin G Time RE QU IR ED Maximum Holding 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 60CLamb LEG Over R ID E Allow a N CEMI NI M UM HO Lding Time Require Maximum Holding 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 kgPO RK Ribs Over NIG HT Cook2 Hours 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 CPO RK S Houlder Pork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kgHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C 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 TimeTU Rkey Whole PRO D UC T SpecificPrepar ATI on 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 OverrideCO OKI ES Approximate pan capacity 24 cookiesper full-sizesheet panOpen Full 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 dSM Oked BEA NS Cl os ed Re comm ende dNon e 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

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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