Alto-Shaam MN-28656 manual Control Operation CO OK by PR OBE

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CONTROL OPERATION

CO OK BY PR OBE:

PR ESS AND RELE ASE O N /O FF KEY .

• The green indicat or light on the ON/OFF

key will illum inate .

for one second and

• The oven will beep

wil l begin oper atin g in the hold mode .

• The amber hold indicat or will illumin ate.

• The previously set hold tempe ratu re will

be disp layed.

 

 

 

 

 

PR ESS COOK KE Y TO PR EH EAT

 

 

 

 

• The green indicat or light on the COOK

 

 

 

 

Key will illum inate .

 

 

 

 

• Last set cooking tempera ture

 

 

 

 

will be displayed .

cook tempe rat ure, press

 

 

 

 

To cha nge the

 

 

 

 

the Up or Down Arro w key.

 

 

 

 

• The green indica tor light on the Time Key

 

 

 

 

and on the Prob e Key alterna tely flash.

 

 

 

 

PR ESS PROBE

KEY

 

 

 

 

• The green indicat or light on the PROBE

 

 

 

 

Key will illum inate .

 

 

 

 

• Last set inter nal product temper ature

 

 

 

 

 

 

 

 

is displ ayed.

 

 

 

 

 

 

To cha nge the intern al product

 

 

 

 

tem peratur e, pres s the Up or

 

 

 

 

Down Arrow key.

 

 

 

 

• The green indicat or light on the Probe

 

 

 

 

Key will illum inate .

 

 

 

 

• Halo Heat and Pre- Heat indicator

 

 

 

 

wil l illumina te.

 

 

 

 

 

 

The oven is autom atically programmed

 

 

 

 

to prehea t to the cook temperature .

 

 

 

 

• The oven will beep when preheated and

 

 

 

 

the preheat indica tor light wil l go out.

 

 

 

 

• Bot h the Ready

and Sta rt ind icator

 

 

 

 

ligh ts will flash.

 

 

The set cook temper ature will be maintaine d by the oven and will appear in the display while in the ready/start mode.

PR ESS HOL D KEY

To cha nge the hold temperature, press the Up or Down Arro w key.

: If the oven is being use d for hot NOTE food holding only, adjus t the set

hol ding temperature . Do not press the COOK, TIME , or PROBE keys.

LOAD THE FOOD INSIDE OVEN . REMOVE PROBE FROM ITS BRACKET, WIPE THE PROBE TIP WITH A DISPOSABLE ALCOHOL PAD AND INSERT PROBE PROPERLY INTO THE PRODUCT. CLOSE THE OVEN DOOR.

: Th e ov en wil l be ep 3 ti me s ev ery NOTE 25 sec onds until the oven is loaded

and the Start Key pressed.

BE FOR E PR ESSI NG TH E START KEY:

To prevent a false probe tem peratu re reading , wait for 60 secon ds after inser ting the probe into the produ ct to allow the preheated oven probe tem pera ture to decr ease to the inter nal tem pera ture of product .

AF TE R 60 SE COND S

PRE SS AN D REL EASE START KE Y.

• The oven will bee p.

• The green indi cators for power, cook, probe , and start will illuminate.

• The display will alternate betw een

show ing the set cook temp erature and the elapsed time.

COO K

• The oven will bee p when the set probe temper ature has been reached.

• The green indic ator for cook will remain illumin ated.

• The display will alter nate betw een show ing the set hol d temp erature and the amount of time the produ ct has remained in the hol ding mode.

HOL D

• The Rea dy indicator light will illu minate after 2 hou rs in the hold mode.

: The ready indicator does not

NOTE nec essa rily indicate a produ ct-ready sta te. For best results, the produc t must remain in the oven at the set hol ding temperature for the minimu m number of hours indicated in the indi vidua l cooki ng instr uctions .

• The oven will remain operating in the hold mode until the control ON/OFF Key is pressed.

12.

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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 Temperature Cooking Introduction LOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the dietInternal 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 CO OK and Hold OVE NS LE C Tronic CO OK & H OLD Oven OP Tions & Accesso Ries 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 PR ESS and RE LE AS E Start KEY Press Prog Rammed Preset KEY DesiredControl Operation PR Ogra MM ING Control 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 Notes Bee f Bri sket , Fresh 9 to 13 lb 4 to 6 kg Beef BrisketPRO DUC T S Pecifications I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM EIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time BEE F ST RIP LoinOV Erride a Llowanc Door 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 LlowancND F OV 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 0FCan be done with thi s cut 130F 54C PRI ME RIB SpecialND F OV Errid E Period Overnight Cook & Hold After Override OVE R RI DE Llow ANC E 30F130F 54C Over NIG HT Cook & Hold Optio nal Ribey EOpti on al One-Half Op en 4 0F 22 COV Errid E Period Overnight Cook & Hold After Override Beef RoundSma ll Cu ts Op ti on al 130F 54C Rec om me nde dOver RID E Period BEE F RO UND Cafete RIA Steams HI PPRO DUC T S Peci Fications Prepara Tion MUS T Do Over ni ght One-H alf Op enNot Re comme nd ed On e-Half Op en Tende RloinND F OV 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 LAM B Racks FRE Nched Final Inte Rnal Temp Erat URE After OverrideAdd 30 minut es for each additi onal roast HAM, FreshOVE R RI DE Llow ANC E 12F OV Erride Llowanc E 1 2F HAM , Cured and Smok EDPRO DUC T S Peci Fications Add 30 minu tes for eac h addit ional 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 ChopsSeason as desired. Place chops side-by-side on sheet pans 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 160 F 7 1C SausageOp en Full OV E RR ID E a Llow ANC EOV Erride a Llowanc E Chicken BreastsND F Over RID E Period 185 F 8 5C Not Re comme nd ed OpenDOORFull VEN TSOP EN Full 18 5F 85 COpen 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 ER RI DE Allowan C E 10F 6CEND F Overr IDE PE Riod DU CK , WholeNot Rec omm ended Over Ride Allow AN CE 20 F 1 1CPrepar 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 HoursOVE Rride Lowan Is H , B AkedEN of Overr IDE PE Riod After Override INI MUM OLD I NG TI ME Requir Maximum Holding TimeRID E Period After Override PRO DU C T SpecificationsSAL MON Steaks Over RI DENo t Re com me nd ed One-Ha lf Op en 155 -1 60 F 6 8- 71 C TroutOver Nightdocookr VEN& Holdts OVE Rride a L Lowan CEOV E RR IDE Allowan CE PO TatoesEN F Ride Period Over Night Cook & Hold N /NO a UIC HEEND F Override PE Riod After Override OVE Rride Allow AN CEOV ER RI DE Allowan C E RI C EEND F Over Ride Period After Override 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 ECI FIC AT Ions Over Night Cook &DOHOLDR VEN TS ClosedDOOR VentsPrepa Ratio N HE E T CakePRO D U CT SP Ecific Ations Overni GHT Cook & HOLDn/aNoSpring form pans Sprin g form pans Spr ing form pans Cheese CakeTo 10 round Open Fu ll Over Night Cook & Holdn /NoAOp en Ful l 150F 66C FrozenFoods Mmend edDoor Vents FR Ozen Convenience Entr ÉE PansOver Night Cook & Hold Final Internal TEM Perature After OverrideENC E Entr ÉE Pans 100 0 Seri ESFIN AL INT Ernal TE Mperat URE After Override Rozen Convenience Portioned Entr ÉESPRO D UC T Spec Ificat I ONS MI NIM UM HO LDI NG TI ME Requir ED MA XI MUM Oldi NGDo not Allow the Product to Remain Make Certain Product Reaches the Fully Heated TemperatureTo Cook by Time Place each ingredient on the lower half of the bread sliceOpen 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 Model OT E SMED 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 P ress the upCold SM OK ED S Almon Oven Must be AtroomCAU Tion General Holding Cabinet Operation Sansitationa NI TATIONand Handling Food SAF ETY Guideline S O K I N G N O T E S CO OK /HO LD /SE RVE SYS TE MS

MN-28656 specifications

The Alto-Shaam MN-28656 is a high-performance, versatile cooking oven designed to meet the demands of modern commercial kitchens. Renowned for its innovative features and advanced technology, this unit stands out as a reliable solution for chefs who prioritize precision, efficiency, and quality in food preparation.

One of the standout features of the MN-28656 is its patented Halo Heat technology. This unique heating system delivers even, consistent heat throughout the cooking chamber, ensuring that food is cooked evenly and retained at the desired serving temperature without the risk of drying out. The result is enhanced food quality and improved presentation, critical in the competitive food service industry.

The MN-28656 offers a robust cooking capacity, making it ideal for busy kitchens. Whether for baking, roasting, or holding, this oven can accommodate various dishes, from delicate pastries to large roasts. With its spacious interior, chefs can maximize productivity during peak hours.

Incorporating user-friendly digital controls, the MN-28656 allows for precise temperature settings and cooking times, giving chefs greater control over the cooking process. This digital interface simplifies operation and offers programming options, enabling users to save their favorite recipes and streamline food preparation tasks.

Energy efficiency is another key characteristic of the Alto-Shaam MN-28656. Its design minimizes energy consumption, helping operators reduce utility costs while contributing to sustainability efforts. The oven is engineered to maintain optimal performance while using less energy compared to traditional cooking methods.

Durability and ease of maintenance are also central to the design of the MN-28656. Constructed from high-quality stainless steel, it presents a sleek appearance while being easy to clean and resistant to everyday wear and tear. The thoughtful design minimizes maintenance downtime, ensuring that the equipment remains in peak condition.

Overall, the Alto-Shaam MN-28656 is a state-of-the-art cooking oven that combines cutting-edge technology with practical functionality. Its Halo Heat technology, spacious design, user-friendly controls, energy efficiency, and robust construction make it an excellent choice for any commercial kitchen seeking to elevate their culinary offerings while optimizing operational efficiency. Whether preparing large volumes of food or delicate dishes, the MN-28656 delivers consistent results that meet the highest standards of quality and taste.