Alto-Shaam Electronically Operated Ovens manual Frozen Conveni ENC E Entr ÉE Pans, 100 0 Seri ES

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

FROZEN CONVENI ENC E ENTR ÉE PANS

PRO D UC T SPECIFIC ATI ONS and PREPAR ATI ON

 

 

750 SERIE S

 

100 0 SERI ES

1200 SERIES

 

 

 

 

 

 

 

 

TOP VIEW

 

QUANTITY

TIMER SETTING

TOP VIEW

 

QUANTITY

TIMER SETTING

 

HALF-PANS

TOTAL HOURS

 

HALF-PANS

TOTAL HOURS

 

 

1

2 hours, 30 minutes

 

 

 

 

 

 

 

 

1

2 hours, 45 minutes

 

 

2

2 hours, 45 minutes

 

 

2

3 hours, 00 minutes

 

 

3

3 hours, 30 minutes

 

 

 

 

 

 

3

3 hours, 00 minutes

 

 

4

3 hours, 30 minutes

 

 

 

 

5

4 hours, 00 minutes

 

 

4

3 hours, 45 minutes

 

 

6

4 hours, 30 minutes

 

 

5

4 hours, 00 minutes

 

 

7

5 hours, 00 minutes

 

 

6

4 hours, 40 minutes

 

 

8

5 hours, 00 minutes

 

 

7

5 hours, 00 minutes

 

 

9

6 hours, 40 minutes

 

 

 

 

 

 

8

5 hours, 00 minutes

 

 

 

10

7 hours, 25 minutes

OVERNIGH T

 

 

 

 

 

9

AFTER OVERRIDE:

 

 

11

7 hours, 25 minutes

COOK & HOLD:

DOOR

6 hours, 00 minutes

 

 

12

7 hours, 25 minutes

FRONT VIEW

 

10

6 hours, 00 minutes

 

 

 

 

FRONT VIEW

 

 

 

 

 

 

 

 

Frozen convenience entré es removed from the original food proces sor's intact packaging must be treated as a product for rehe ating. Products for reheating must reach an intern al product temperature of 165°F (74°C) for the amount of time specified by local health (hygiene) regul ations.

63.

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Page 64 Page 66
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 Star T-UP OV EN CH Arac Terist ICSHE AT RE COV ERY 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 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 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 60CMI NI M UM HO Lding Time Require Maximum Holding Lamb LEGOver R ID E Allow a N CE 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 kg2 Hours PO RK RibsOver NIG HT Cook 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 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 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 TimePrepar ATI on TU Rkey WholePRO D UC T Specific 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/aNo Cheese 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 OverrideOpen Full CO OKI ESApproximate pan capacity 24 cookiesper full-sizesheet pan 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 MPNon e SM Oked BEA NSCl os ed Re comm ende d 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
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