Alto-Shaam Electronically Operated Ovens manual Low Temperature Cooking Introduction

Page 2

LOW TEMPER ATURE COOKING AND HOL DING OVENS

GE NE RAL INDEX

SECTION 1 • Low Temperature Cooking Introduction

Alto-Shaam Halo Heat

. . . . . . 1

Low Temperatur e Cooking Fact s

 

Mea t and Nutr ition

. . . . . . 2

Shr ink age Cont rol and Cook ing Time .

. . . . . . 3

Prev enting Bact eri a Growth

. . . . . . 3

Labor and Equi pment Cost Reduction

. . . . . . 4

Options and Acc essories

. . . . 5 - 6

SECTION 2 • Low Temperatu re Cooking Operation

General Operation — Manual Ovens

 

Oven Characte ris tics

. . . . . . 7

Start-U p

. . . . . . 7

Contro l Panel Identi ficat ion

. . . 8 - 11

Cooking & Holdin g Procedures

. . 12 - 18

SECTION 3 • Cleaning and Maintenance

. . 19 - 20

SECTION 4 • Cooking Guideline

 

Prod uct Ind ex

. . . . . 21

Cooking Notes

. . . . . 22

Beef

. . 23 - 33

Veal

. . . . . 34

Lamb

. . 35 - 36

Pork

. . 37 - 42

Proc ess ed Meats

. . . . . 43

Pou ltry

. . 44 - 51

Fis h

. . 52 - 54

Mis cella neous

. . 55 - 69

SECTION 5 • Smoker Operati on

 

General Operati on — Smokers

 

Cookin g/Sm oking/ Holdi ng Procedu res . .

. . 70

Smok ing Times

. . 70

Hot Smoke

. . 71

Cold Smoke

. . 72

SECTION 6 • Cooking & Smoking Guidelines

 

Smok ed Beef Brisk et

. . 73

Smok ed Fresh Ham s

. . 74

Smok ed Pork Ribs

. . 75

Smok ed Duck

. . 76

Smok ed Turkey

. . 77

Smok ed Cod

. . 78

Smok ed Salm on

. . 79

Smok ed Shrim p

. . 80

Smok ed Beans

. . 81

Cold Smoked Salmon

82-83

SECTION 7 • Food Holding and Sanitation

 

Food Hold ing - Func tion & Value

. . 84

Gener al Holdi ng Guidel ines

. . 84

Gener al Holdi ng Cabin et Opera tion

. . 85

Hol ding Tempera ture Range

. . 85

San itat ion and Handling

. . 86

Food Safety Guide lines

. . 87

W16 4 N92 21 Wat er

Street ● P. O . B ox 450

● Men omon ee F alls , Wi scons in

53052 -0450 ● U . S . A.

PHO NE: (262)251-3800

(800)558-8744 U.S.A./CANADA ●

FAX: (262)251-7067 (800) 329- 8744 U.S.A.

● www.alto-shaam.com

#567•05/ 08

Page 1 Page 3
Image 2
Page 1 Page 3
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
Top Page Image Contents