Alto-Shaam Electronically Operated Ovens manual Cook & Hold Smokers Options & Accessories

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LOW TEMPERATURE COOKING INTRODUCTION


DOOR LOCK with KEY			EACH HANDL E
DESCRIPTION				1200-TH/III	1000-TH/III	750-TH/III	500-TH/III	AS-250

BUMPER, FULL PERIMETER RUBBER				5005103	5005103	5004861	5006782	—
CARVING HOLDER			PRIME RIB	HL-2635	HL-2635	HL-2635	HL-2635	HL-2635
		STE AMSHIP ROU ND		4459	4459	4459	4459	—
CASTER PACKAGE			5" (127 mm)	STANDARD	5004862	5004862	5004862	—
2 RIGID, 2 SWIVEL W/	BRAKE		5" (127 mm)	STANDARD	5004862	5004862	5004862	—
			3-1 /2" (89mm)	5008017	STAN DARD	STAN DARD	STAND ARD
			2-1/2" (64mm)	—	5008022	5008022	5008022
DOOR LOCK with KEY			EACH HANDL E	LK-22567	LK-22567	LK-22567	LK-22567	—
DRIP PAN				—	—	—	14813	—
STANDAR D WITH DRAIN , 1-7/16" (37mm)				—	—	—	14813	—
STAND ARD WITH DRAIN, 1-11/1 6" (43mm)				—	—	14831	—	—
STAND ARD WIT H DRAIN			, 1-7/8" (48 mm)	14824	14824	—	—	—
	EXTRA DEEP ,		2-7/16" (62 mm)	1115	1115	1115	—	—
LEGS, 6" (ONE SET OF 4)			FLANGED	5004863	5004863	5004863	5004863	—
PAN GRID, WIRE	18" X 26" PAN INSERT			PN-2115	PN-2115	PN-2115	—	—
SHELF, STAINLESS STEEL			FLAT WIRE	SH-2325	SH-2325	SH-2324	SH-2326	SH-2786
			RIB RACK	SH-2773	SH-2773	SH-2743	—	—
STACKING HARDWARE				—	5004864	5004864	5004864	4928

COOK & HOLD SMOKERS — OPTIONS & ACCESSORIES

DESCRIPTION				767-SK/III	1767-SK/III
BUMPER, FULL PERIMETER RUBBER				5004861	5004861
CARVING HOLDER		PRIME RIB		HL-2635	HL-2635
	STEAMSHIP		ROUND	4459	4459
CASTER PACKAGE				5004862	STANDARD
5" (127 mm) - 2 RIGID, 2 SWIVEL W/ BRAKE				5004862	STANDARD
3-1/2" (89 mm) - 2	RIGID, 2	SWIVEL W/ BRAKE		STAN DARD	5008017
2-1/2" (64 mm) - 2	RIGID, 2	SWIVEL W/ BRAKE		5008022	—
DOOR LOCK with KEY		EACH HAND LE		LK-2763	LK-2763
DRIP PAN STANDARD WITH DRAIN, 1-11/16" (43mm)				14831	14831
LEGS, 6" (ONE SET OF 4)		FLANG ED		5004863	5004863
PAN GRID, WIRE	18" X 26" PAN INSERT			PN-2115	PN-2115
SHELF, STAINLESS STEEL		FLAT WIRE		SH-2324	SH-2324
		RIB RACK		SH-2743	SH-2743
STACKING HARDWARE				5004864	—
WOOD CHIPS (20 lb BULK PACK )			APPLE	WC-22543	WC-22543
		CHERRY		WC-22541	WC-22541
		HICKO RY		WC-2829	WC-2829
		SUGAR	MAPLE	WC-22545	WC-22545

6.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Low Temperature Cooking Introduction Cleaning and Maintenance Cooking GuidelineLow Temperatur e Cooking Fact s 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 diet Temperature at which meat is cooked Intern al temperature before cooking Inter nal temp eratu re of the meat Degree of aging on the meatLabor and Equipment Cost Reduction Al l stai nless Prob eSta 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 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 800Cleaning & Maintenance Protect ING Stainl ESS Steel SurfacesClea Ning Agen TS Clea Ning Materi ALSCLE AN the Oven Daily CLE AN the EXT Erio R of TH E Cabin ETCHE CK Over ALL CON DI TI on OVE N Once a Mont H 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 Beef Brisket PRO DUC T S PecificationsOVE R RI DE Llow ANC E 6F I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM EBEE F ST RIP Loin Prepara TionOver RID E Period After Override OPT IO NAL ONE-HAL F OP EN OV Erride LlowancBeef Short Ribs Overn Ight Cook & HoldDoor VEN TS Final INT Erna L TE Mperature After OverrideCorne D Beef Over RID E Period After OverrideMUS T do Overni GHT ONE-HAL F OP EN OV Erride Llowanc EHamburgers PRO DUC T S Pecifications Prepara TionOV Errid E Period ONE -HAL F OP EN After OverridePRI M E RIB ND F Over RID E Period After OverrideHigh ly Re com mended On e-Half Op en OV Erride Llowanc E 3 0FPRI ME RIB Special OV Errid E Period Overnight Cook & Hold After OverrideOVE R RI DE Llow ANC E 30F 17 CRibey E Beef Ribe ye Roll , Lip On, #112A 8 to 12 lb 3 to 5 kgTo 11 lb ROASTS4 to 4,5 kg 8 minutes per Pound for the first roast 18 minutes per kilogramBeef Round Sma ll Cu ts Op ti on al130F 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 Tende Rloin OV Errid E Period After OverrideNot Re comme nd ed On e-Half Op en OVE R RI DE Llow ANC E 40FVE AL LO Not Re co mme nd ed On e-Half pen140F 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 LAM B Racks FRE Nched Door VentsFinal Inte Rnal Temp Erat URE After Override OV ErrideHAM, Fresh OVE R RI DE Llow ANC E 12FHAM , Cured and Smok ED PRO DUC T S Peci Fications2F 7 C Add 30 minutes for each add itiona l hamLoin PO RKPork Loi n Bon ele ss, Tied 8 to 10 lb 4 to 5 kg2 Hours PO RK RibsOver NIG HT Cook PO RK Chops 18 x 13 x 18 x 13 x 1 on 18 x 26 x 1 on ShelvesOVE 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 Sausage Press and release control ON/OFF keyPress the Hold key Press the up and down arrows to set the holdingChicken Breasts Not Re co mme nd ed OpenDOORFull VentsND F Over RID E Period Open Full 185F 85 CND F OV Errid E Period OP EN FullChicken Whole Opti on al OpenDOORFull VentsOpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal OV Erride AL LowanceCornish Hens END F Over Ride PeriodAfter Override OV E RR IDE Allowan CEDU CK , Whole END F Overr IDE PE RiodOVE 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 TU Rkey Breast PRO D UC T Spec IficatOvern Ight Cook & Hold DOO R VentsTU Rkey Roll ATI ONS and Prepar ATI onTurkey Roll Hour To 8 HoursIs H , B Aked PRO D UC T Spec Ificat I ONS and Prepar ATI onEN of Overr IDE PE Riod After Override OVE Rride LowanPRO DU C T Specifications SAL MON SteaksRID E Period After Override Over RI DE Allow AN CETrout Trout, Whole 1 lb 454 grams dressedTrout Over Nightdocookr VEN& HoldtsPO Tatoes No t Reco mme nded OpenDOORFull VentsEN F Ride Period Op en Ful lUIC HE END F Override PE Riod After OverrideOver Night Cook & Holdn /NOA OVE Rride Allow AN CERI C E END Over Ride Period After OverrideOV ER RI DE Allowan C E MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding TimeBaked EGG Custard Prepa Ratio NHE E T Cake PRO D U CT SP Ecific AtionsPrepa Ratio N Overni GHT Cook & HOLDn/aNoCheese Cake Frozen FoodsOp en Ful l 150F 66C Mmend edFR Ozen Convenience Entr ÉE Pans Over Night Cook & HoldDoor Vents Final Internal TEM Perature After OverrideFrozen Conveni ENC E Entr ÉE Pans 100 0 Seri ESOvernigh T After Override Cook & Hold DoorRozen Convenience Portioned Entr ÉES PRO D UC T Spec Ificat I ONSPrepar 100 0 Serie SBreakfast Sandwiches Do not Allow the Produc T to RemainMake 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 Doughnuts PRO D UC T Specific ATI ONSPrepar ATI on Cooking Time to be SET 2-1/2 hoursTemperature to 90 to 100F 32 to 38C Dough ProofingDo not press the Cook key Based on size and quantity of dough, generallyPRO DUC T Specifications Prepara TionCook in G Smok in G HO Lding Procedur ES LI GHT Smoke FlavorMED IUM 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 OceduresSM Oked BEE F B RI SKE T Beef Brisket, Fresh To 13 lb 4 to 6 kgRoasts Up to 10 0 l b 45 kgMoked F RES H H AMS Pork Fres h H am 14 t oO 4 hams O 8 hamsFlat wire shelves Barbecue sauce can be added prior to serviceSM Oked POR K R IB S Closed OptionalMoked D UCK , Whole Duck, Who leCl osed Not Recom mend ed Duck s pe r sh elfSM Oked R KE Y Turkey Whol eTurk ey s Non eIME and Probe Temperature are Suggeste D Moked C ODPa ns To Vari Ations Product QualitySM Oked SAL MON No TEShe et p an She et p ansMoked S RI MP Closed Not Rec omm ende dNon e SM Oked BEA NSCl os ed Re comm ende d COL D SM OKE D SA Lmon Salmon Fill ets , Fre shSea Sa lt 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