Alto-Shaam Electronically Operated Ovens manual COL D SM OKE D SA Lmon, Salmon Fill ets , Fre sh

Page 84

E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES

COL D SM OKE D SA LMON

P ROD UCT SPECIF

ICATI ONS

a nd PRE PARATI

ON

Salmon Fill ets , Fre sh:

2-1 /2 to 4 lb

(1 to 2 kg) each

INGRE DIENT S REQUIRE D:

Fre sh sa

lmo n fi llets or

side s

Sea Sa lt,

Lar ge Cry st al s

Gra nula ted Sugar

or

olor )

Bro wn Sug ar (f or best c

FO LL OW INS TRU CTI ON

WO

FIL

L

OD

ON TH E NEX T PAG E

C

CHIP

ONT

AI

NER

D OOR

OVERN IGHT CO OK & HOLD:

Closed

n/a

V ENTS:

MODEL	767-S K/III, 1767-SK/I II
SHELVES	3
PER	3
COMPARTMENT	3 f il lets/s ides p er she lf
PER SHELF	3 f il lets/s ides p er she lf
ITEMS
MAXIMUM	9 fil let s
MAXIMUM
CAPACITY	12" x 2 0" x 2-1/2 "
PAN	12" x 2 0" x 2-1/2 "
USAGE	(GN 1/1: 530 x 325 x 65mm)

FINAL INT ERNAL TEMPERATURE :

NOT O EXCEED 77° F (25° C)

AT END OF HOLDING P ERIOD

TO SMO KE BY PRO BE		TO SMO KE B Y T IME
• Press and release cont rol ON /OFF key.		• Press and release control ON/OFF key.
DO NOT SET COOK KE Y.		DO NO T SE T CO OK KEY.
OVERR IDE ALLOWANC E:	N / A	• Press and hold the SMOKER key for 5 seconds.
• Press and hold the SMOKER key for 5 seconds.		• Press the up and down arrows to set the
		smo ke time for 10 to 20 minut es.
• Press the up a nd down arrows to set the
smoke t ime for 10 to 20 minut es.		DO NO T SE T TIME KEY.
• Insert the p roduct probe.
• Press the P ROB E key.
• Press the up an d down arrows to set the
probe t emp erat ure to 7 7°F ( 25°C).
CLOSE THE OVE N DOOR .	PRESS	CLOSE THE OVEN DOOR . PRESS

MINIM UM HO LDI NG TI ME REQUI RED 2 H OU RS

MAX IMUM HOL DI NG T IME

INTERNAL TEMPERATURE NOT TO EXCEED 77° F (25°C)

OVE N DEF AULT TEM PE RA TU RE AD JU STM ENT

• Ho ldi ng th e SM OKER KE Y f or 5 seco nds will

set th e ov en to a default

te mperatu re of

32°F ( 0°C ) to pre ve nt the

o ve n from prod

ucin g h eat.

• To in cr ease

the d ef aul t te mp erature .. .

Pre ss th e H OLD KEY

and p ress the up

▲ arrow

to set

a high er defaul t t emperatu

re.

THE

T IME AND PROBE

TEMPERATURE

ARE SUGGESTE

D GUI DEL INES ONL Y.

ALL

COOKI NG

S HOUL D

BE BASED

ON

I N TER NA L P ROD UC T

T EMPERATU

RES .

D UE

TO VARI ATIONS IN

PRODUCT QUALITY

, WE I G H T, AN D D ES IR E D D EGRE E OF

DONE NES S , THE

COOKI

N G T I M E R

OR PROB E TE M P ER ATU R E

M AY NEED

TO BE

A DJ USTE D ACCORDINGL

Y. AL WAYS

FOLLOW

L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR ALL

I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS .

82.

Image 84

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 dietTemperature at which meat is cooked Intern al temperature before cookingInter 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 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 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 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 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 60CLamb LEG Over R ID E Allow a N CEMI NI M UM HO Lding Time Require Maximum Holding 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 kgPO RK Ribs Over NIG HT Cook2 Hours 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 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 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 TimeTU Rkey Whole PRO D UC T SpecificPrepar ATI on 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 OverrideCO OKI ES Approximate pan capacity 24 cookiesper full-sizesheet panOpen Full 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 Quality SM Oked SAL MON No TE She et p an She et p ansMoked S RI MP Closed Not Rec omm ende dSM Oked BEA NS Cl os ed Re comm ende dNon e 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