Alto-Shaam Electronically Operated Ovens Cornish Hens, END F Over Ride Period, After Override

Page 49

E LECT RO N I C OVEN COOKIN G GUI DELI NES

CORNISH HENS

PRO D UC T SPECIFIC ATI ONS and PREPAR ATI ON

Rock Cornish Hens: 12 oz (340 grams) each

Clean hens and remove excess fat. Fold wings and tuck under the back of the bird . Make a sli t in the skin of the hen (LOWE R END OF BIR D), cross hen legs and ins ert bot h legs through the sli t. Brush hens wit h oil, but ter, or margari ne (OPT IONAL ). Seas on as desired and spr ink le with papri ka. Space evenl y on she et pans .

 

MODE LS

AS- 250

500 SERIES

750 SERIE S

1000 SERIE S

SERI ES

 

1200PER COMPARTMENT

 

OF SHELVES

1

2

3

none

none

 

NUMBER

 

 

 

 

 

 

 

 

 

ITEMS

1 half-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

 

PER SHELF

9 hens per pan

9 hens per pan

18 hens per pan

18 hens per pan

18 hens per pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIM UM

1 half-size sheet pan

2 half-size sheet pans

3 full-size sheet pans

4 full-size sheet pans

4 full-size sheet pans

 

APP ROXIMATE

9 Cornish hens

18 Cornish hens

54 Cornish hens

72 Cornish hens

72 Cornish hens

 

CAPACITY

 

 

18" x 13" x 1

18" x 13" x 1" ON SHELVES

18" x 26" x 1" ON SHELVES

18" x 26" x 1"

18" x 26" x 1"

 

PANS

(GN 1/1 x 20mm)

(GN 1/1x 20mm)

(GN 2/1 x 20mm)

(GN 1/1 x 20mm)

(GN 1/1 x 20m m)

 

 

(NO SHELVES REQUI RED )

(NO SHELVES REQUI RED )

(NO SHELVES REQUIRED)

(ON WIRE SHELVES)

(ON WIRE SHELVES )

OVERN IGHT COOKDO&OHOLD:R VEN TS:

Not Rec om me nded

OpenDOORFull VENTS:

FINALFINALINTE RNAINTELRNALPRODTEMPERATURUCT TEMPERATUREE

 

T END F OVER RIDE PERIOD:

 

AFTER OVERRIDE:

Op en Ful l

175°F (79°C)

OVERNI GHT COOK & HOLD:175 °F (79°C)Not Reco mmend ed

TO COO K BY PROB E

TO COOK BY TIM E

• Press and release control ON/OFF key.

• Press and release control ON/OFF key.

• Press the HOLD key.

 

• Press the HOLD key.

• Press the up and down arrows to set the holding

temperature to 160°F (71°C).

• Press the up and down arrows to set the holding

• Press the COOK key.

 

temperature to 160°F (71°C).

 

 

• Press the up and down arrows to set the cooking

• Press the COOK key.

temperature to 275°F (135°C).

 

 

• Press the up and down arrows to set the cooking

OV E RR IDE ALLOWAN CE :

10°F (6°C)

temperature to 275°F (135°C).

• Press the PROBE key.

 

• Press the TIME key.

• Press the up and down arrows to set the probe

temperature to 165°F (74°C).

• Set cooki ng timer for 3 to 3-1/2 hou rs.

• Insert the product probe in hen thigh.

 

CLOSE THE OVEN DOOR .

CLO SE THE OVEN DOOR.

WAIT FOR THE AUDIBLE

SIGNAL PRESS

WAIT FOR THE AUDIB LE SIGN AL PRESS

TO INDICATE OVEN HAS PREHEATED.

TO INDICATE OVEN HAS PREHEATED.

MINI MUM H OLDI N G TI ME REQ UIR ED

MAX IMUM HOLDING TIME

 

 

 

1 Hour

 

 

 

 

 

 

 

 

4 to 6 Hours

 

TI ME REQUIRED

IN

"HOLD " CY CL E BE FO RE SE RVING .

 

 

 

 

 

 

 

TH E TI ME AND PROBE

TEM PERATURE ARE

SUGGES

TE D

GUI DEL INE S ONLY .

ALL

COOKI

NG

SH OU LD

B E

BA S ED ON I N TER NA L P ROD UCT

TEMPER ATURES .

DU E TO VARI AT IONS I N PRODUCT

Q UALITY , WEI G H T,

A ND

D ES IRE D D EGRE E OF

DONE NES S , THE COOKI

NG

T IM E R OR PROB E T EM PER AT U RE

M AY N EE D TO B E

AD JU STED ACCORDINGL

Y.

AL WAYS

FOLLOW

L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS

F OR

A LL

I NT ERNA L TE M PER ATU R E R E Q U IR E MEN TS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

47.

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Image 49
Page 48 Page 50
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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