Alto-Shaam MN-28656 manual Control Operation Gene RA L CO Oking Guid ELI NE S

Page 19

CONTROL OPERATION

GENE RA L CO OKING GUID ELI NE S:

1.PR EPAR E OV EN FOR COOKI NG

A.Insert and adjust the requi red num ber of she lves inside the cooking comp artmen t. Place the curved edge of the shelf towar d the back of the oven.

B.Adjust the inside doo r vents as indicated in the individua l cook ing procedure selected.

C.Insert drip pan directly on the bottom surface of the oven compartm ent.

2.PR EH EAT OVEN

A.Refer to contr ol opera tion to cook by probe, time, or preset program men u keys.

3.PR EPAR E PRODUCT FOR COOKIN G

A.Refer to individu al cook ing instru ctio ns.

4.LOAD PR ODUCT ON SH ELVES

A.Refer to individu al cook ing instru ctio ns. DO NOT overload the oven .

B.Most meat products are cooked directly on wire shelves. For many products, the use of pans is not recommended.

5.CLO SE DOOR

A.Keep door clos ed durin g the cooking cyc le.

6.OVER NI GH T COOK AND HOLD

A.For maximu m meat tenderiz ing and to reduce labor durin g peak prepara tion hour s, overnigh t cook and hold is highly

recom mended for many produc ts. Ref er to individual cookin g instru ctions.

7.DET ER MIN ING IF PR ODUCT IS COO KED

A.Befor e opening the ove n door, leave the produ ct in the “HO LD” cycle for a min imum of one hour. This time period will allow the oven tem pera ture to decrease from the “COOK” setting to the selected “HOLD” temperatu re. Durin g this one hour per iod, the produ ct will cont inue to cook .

8.REHEATI NG

A.Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated.

B.Product can be removed from refrigerator, returned to the oven, and reheated the next day.

C.Produ cts must be reheated at a temperatur e range of 250° to 275°F (121° to 135°C) . Refer to individua l cook ing instru ctions for the cor rect thermos tat setting for the produc t bei ng reheated.

D. Lengt h of time necess ary to reheat a produc t dep ends on the typ e of produc t and the quantity to be reheated. Time should be bas ed on internal produ ct temperat ure. Use a pocket ther mom ete r or the oven prob e to deter mine the inter nal produc t temp eratur e of the reheated product.

United States food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period of 15 seconds.

Always follow federal and local heal th NOTE : (hygiene) codes for the time and internal

temperature required for reheating products.

 

In

the

Uni te d

St at es,

FDA food co de

 

 

 

 

requir es

products

such

as

red

meat

to

 

 

rema in

in

“HOLD” for

a spec ifie d time

 

 

period.

This hold ing time require ment

is

 

 

base d on the inter nal prod uct temper atur e

 

 

desired

for

th e

fini shed

prod uc t an d

 

 

inclu des the

one

hour

time

per iod while

 

 

the

ov en

decrease s

from

the

coo kin g

 

 

tempe ratu re

to the

 

holding

temperat ure

 

 

and the produ ct cont inues to cook .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INTERNAL

PRODUCT

 

 

TIME* IN HOLD CYCLE

 

TEMPERATURE

 

 

REQUIR ED BY FOOD CODE

 

 

 

 

 

 

 

 

 

 

 

130°F (54°C)

 

 

 

 

 

1 HOUR, 52 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

131°F (55°C)

 

 

 

 

 

1 HOUR, 29 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

133°F (56°C)

 

 

 

 

 

56 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

135°F (57°C)

 

 

 

 

 

36 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

136°F (58°C)

 

 

 

 

 

28 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

138°F (59°C)

 

 

 

 

 

18 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

140°F (60°C)

 

 

 

 

 

12 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

142°F (61°C)

 

 

 

 

 

 

8 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

144°F (62°C)

 

 

 

 

 

 

5 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

145°F (63°C)

 

 

 

 

 

 

4 MINUTES

 

 

 

 

 

 

 

 

 

 

 

147°F (64°C)

 

 

 

 

2 MINUTES, 14 SECONDS

 

 

 

 

 

 

 

 

 

149°F (65°C)

 

 

 

 

1 MINUTES, 25 SECONDS

 

 

 

 

 

 

 

 

 

 

 

151°F (66°C)

 

 

 

 

 

54 SECONDS

 

 

 

 

 

 

 

 

 

 

 

 

 

153°F (67°C)

 

 

 

 

 

34 SECONDS

 

 

 

 

 

 

 

 

 

 

 

 

 

155°F (68°C)

 

 

 

 

 

22 SECONDS

 

 

 

 

 

 

 

 

 

 

 

 

 

157°F (69°C)

 

 

 

 

 

14 SECONDS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

158°F (70°C)

 

 

 

 

 

 

0 SECONDS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

17.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Low Temperatu re Cooking Operation Low Temperature Cooking IntroductionCleaning and Maintenance Cooking Guideline Low Temperatur e Cooking Fact sLOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the diet LOW Temperature Cooking IntroductionDegree of aging on the meat Temperature at which meat is cookedIntern al temperature before cooking Internal temp eratu re of the meatLabor and Equipment Cost Reduction CO OK and Hold OVE NS LE C Tronic CO OK & H OLD Oven OP Tions & Accesso Ries 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 DesiredPR ESS and RE LE AS E Start KEY Control Operation Gene RA L CO Oking Guid ELI NE S Phone 800 Control OperationClea Ning Materi ALS Cleaning & MaintenanceProtect ING Stainl ESS Steel Surfaces Clea Ning Agen TSCHE CK the Cooling FAN Oven CON Trol AR EA CLE AN the Oven DailyCLE AN the EXT Erio R of TH E Cabin ET CHE CK Over ALL CON DI TI on OVE N Once a Mont HCOO KI NG Proc ED UR E Guideli NE IND EX Cooking Notes I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM E Beef BrisketPRO DUC T S Pecifications Bee f Bri sket , Fresh 9 to 13 lb 4 to 6 kgOV Erride a Llowanc BEE F ST RIP LoinIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time Final INT Erna L TE Mperature After Override Beef Short RibsOvern Ight Cook & Hold Door VEN TSOV Erride Llowanc Corne D BeefOver RID E Period After Override MUS T do Overni GHT ONE-HAL F OP ENONE -HAL F OP EN After Override HamburgersPRO DUC T S Pecifications Prepara Tion ND F OV Errid E PeriodOV Erride Llowanc E 3 0F PRI M E RIBND F Over RID E Period After Override High ly Re com mended On e-Half Op enOVE R RI DE Llow ANC E 30F PRI ME RIB SpecialND F OV Errid E Period Overnight Cook & Hold After Override Can be done with thi s cut 130F 54C4 0F 22 C Ribey EOpti on al One-Half Op en 130F 54C Over NIG HT Cook & Hold Optio nal130F 54C Rec om me nde d Beef RoundSma ll Cu ts Op ti on al OV Errid E Period Overnight Cook & Hold After OverrideMUS T Do Over ni ght One-H alf Op en BEE F RO UND Cafete RIA Steams HI PPRO DUC T S Peci Fications Prepara Tion Over RID E PeriodOVE R RI DE Llow ANC E 40F Tende RloinND F OV Errid E Period After Override Not Re comme nd ed On e-Half Op enRAR E 140F 60C VE AL LONot Re co mme nd ed On e-Half pen 140F 60 C Over NIG HT Cook & Hold Not Recom mende dOver R ID E Allow a N CE Lamb LEGMI NI M UM HO Lding Time Require Maximum Holding Final Inte Rnal Temp Erat URE After Override LAM B Racks FRE NchedOVE R RI DE Llow ANC E 12F HAM, FreshAdd 30 minut es for each additi onal roast Add 30 minu tes for eac h addit ional ham HAM , Cured and Smok EDPRO DUC T S Peci Fications OV Erride Llowanc E 1 2FBon ele ss, Tied 8 to 10 lb 4 to 5 kg LoinPO RK Pork Loi nOver NIG HT Cook PO RK Ribs2 Hours Llow ANC E 30F 17 C PO RK ChopsSeason as desired. Place chops side-by-side on sheet pans OVE R RI DEPork 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 OV E RR ID E a Llow ANC E SausageOp en Full 160 F 7 1CND F Over RID E Period Chicken BreastsOV Erride a Llowanc E 18 5F 85 C Not Re comme nd ed OpenDOORFull VEN TSOP EN Full 185 F 8 5COV Erride AL Lowance Chicken WholeOpti on al OpenDOORFull Vents Open Fu ll 185F 85C Over NIG HT Cook & Hold Optio nalOV ER RI DE Allowan C E 10F 6C Cornish HensEND F Over Ride Period After OverrideOver Ride Allow AN CE 20 F 1 1C DU CK , WholeNot Rec omm ended END F Overr IDE PE RiodPRO D UC T Specific TU Rkey WholePrepar ATI on DOO R Vents TU Rkey BreastPRO D UC T Spec Ificat Overn Ight Cook & HoldHour To 8 Hours TU Rkey RollATI ONS and Prepar ATI on Turkey RollINI MUM OLD I NG TI ME Requir Maximum Holding Time Is H , B AkedEN of Overr IDE PE Riod After Override OVE Rride LowanOver RI DE PRO DU C T SpecificationsSAL MON Steaks RID E Period After OverrideOVE Rride a L Lowan CE TroutOver Nightdocookr VEN& Holdts No t Re com me nd ed One-Ha lf Op en 155 -1 60 F 6 8- 71 CEN F Ride Period PO TatoesOV E RR IDE Allowan CE OVE Rride Allow AN CE UIC HEEND F Override PE Riod After Override Over Night Cook & Hold N /NO aMI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding Time RI C EEND F Over Ride Period After Override OV ER RI DE Allowan C EOver Night Cook &DOHOLDR VEN TS ClosedDOOR Vents Baked EGG CustardPRO D U CT SP ECI FIC AT Ions Prepa Ratio NOverni GHT Cook & HOLDn/aNo HE E T CakePRO D U CT SP Ecific Ations Prepa Ratio NOpen Fu ll Over Night Cook & Holdn /NoA Cheese CakeTo 10 round Spring form pans Sprin g form pans Spr ing form pansMmend ed FrozenFoods Op en Ful l 150F 66CFinal Internal TEM Perature After Override FR Ozen Convenience Entr ÉE PansOver Night Cook & Hold Door Vents100 0 Seri ES ENC E Entr ÉE PansMI NIM UM HO LDI NG TI ME Requir ED MA XI MUM Oldi NG Rozen Convenience Portioned Entr ÉESPRO D UC T Spec Ificat I ONS FIN AL INT Ernal TE Mperat URE After OverridePlace each ingredient on the lower half of the bread slice Make Certain Product Reaches the Fully Heated TemperatureTo Cook by Time Do not Allow the Product to RemainApproximate pan capacity 24 cookiesper full-sizesheet pan CO OKI ESOpen Full Cooking Time to be SET 2-1/2 hours DoughnutsPRO D UC T Specific ATI ONS Prepar ATI onDough Proofing Temperature to 90 to 100F 32 to 38CDo not press the Cook key OT E S ModelHEA VY Smoke Flavor Cook in G Smok in G HO Lding Procedur ESLI GHT Smoke Flavor MED IUM Smoke FlavorCOO KI NG SMO KI NG HO Lding Proce DU RE S Cook ING S Moking Holding PR Ocedures Smoker O PerationUp to 10 0 l b 45 kg SM Oked BEE F B RI SKE TBeef Brisket, Fresh To 13 lb 4 to 6 kg RoastsO 8 hams Moked F RES H H AMSPork Fres h H am 14 t o O 4 hamsClosed Optional Flat wire shelvesBarbecue sauce can be added prior to service SM Oked POR K R IB SDuck s pe r sh elf Moked D UCK , WholeDuck, Who le Cl osed Not Recom mend edNon e SM Oked R KE YTurkey Whol e Turk ey sTo Vari Ations Product Quality IME and Probe Temperature are Suggeste DMoked C OD Pa nsShe et p ans SM Oked SAL MONNo TE She et p anClosed Not Rec omm ende d Moked S RI MPCl os ed Re comm ende d SM Oked BEA NSNon e P ress the up COL D SM OKE D SA LmonSalmon Fill ets , Fre sh Sea Sa ltOven Must be Atroom Cold SM OK ED S AlmonCAU 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.
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