Alto-Shaam MN-28656 manual Control Operation, Phone 800

CONTROL OPERATION

CH EF OP ERATING TIPS

1.For cooking specific products, refe r to individual cook and hol d instructions.

2.When cooking at 250° F (12 1°C), it tak es app roximate ly one hou r for the cooking temp eratur e to decrea se to the select ed holding temperat ure. Duri ng this one hou r tim e period , the produc t will continue to coo k.

3.The cooking times in this gui de are base d on meat take n directly from a refrigerated

temp eratur e of 38° to 40°F (3.3° to 4.4° C), and pla ced in a preheat ed oven. Adjus tments must be made for cooking produc ts at other than refrigerate d temperat ures.

4.It is recom mended the oven door remain close d durin g the cook ing cycle. Opening the door will only incr ease the length of time nec essa ry to cook the produc t.

5.Puncturin g an item with any sharp inst rument may int roduce bacteria inside the prod uct . Avoid using a fork to handle produ cts, and alwa ys use standar d sanitary method s whe n han dling any food item.

6.Use a metal-st emmed thermome ter to check the inte rnal tem peratu re of a product. Be cer tain to sanitize the thermo meter bef ore each use .

7.Aged meat wil l cook faster, shrink more, and cann ot be held as long as fresh meat. Beca use of the tenderiz ing capabilities of the ove n, aged meat or tenderi zing agents suc h as M.S.G. are not necessary, and are not recom mended.

8.When cooking full loads , neve r cook below the first shelf spa cing from the bottom of the oven com partm ent.

9.Fully clean the oven inter ior, dri p pan, she lves, and side racks on a daily basis.

10.Since there is no air movement inside the Halo Heat® low temp erature cooki ng and hol ding oven, condensa tion will form on the insi de of the door during operation and may leak out of the oven doo r vents. This is a nor mal operating condi tion; how ever, any con dens ation spilling on the floor shou ld be peri odi cally wiped as a safety precau tion. There is an Exter nal Drip Tray included as sta ndard with mos t ovens.

11.Drip pan overf low is a con dition caused by cook ing some cut s of bee f to an inter nal tem pera ture in excess of 130°F (54° C). The Exte rna l Drip Tray will hel p alleviate some of thi s overf low probl em. There is also an extra large dri p pan available as an option for the 1000-TH ser ies ovens.

12.Overf low may also be caused by overloading the oven com partme nt. DO NOT OVERLOAD THE OVEN. Fol low the recom men ded load capacities listed in each individual procedu re.

13.For best results, many product s sho uld be coo ked on an overn ight cook -and-hold basis. Consul t indi vidua l procedu res for

thi s recomm endation.

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NE	ED	SO	ME HE
Th e Alt o-S ha am staf f in clu de s corpo ra te
exe cut iv e chefs who we lc ome					questio ns .
You ar e invited to cont act an yone						on ou r
staf f by			phone (800 .558.8744)		or	e-m ai l
thro ug h			the Co nta ct Us secti on			of our

we b sit e (ww w.alt o-s haa m. com) fo r help wi th an y coo k and hold procedure.

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