Alto-Shaam MN-28656 manual COO KI NG Proc ED UR E Guideli NE IND EX

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COO KI NG PROC ED UR E GUIDELI NE IND EX

NOTE: ALL CAPA CITIES SHO WN IN THIS MAN.UAL. ARE . BASED ON U S PAN SIZES GASTRONOR M PANS MAY HOL D MORE OR LESS

THAN THE FO OD .

QU ANTITIES INDIC ATED

COOKING PROCEDURES GUIDELINE INDEX

BE EF
Beef Bri sket		23	Ribe ye Roll	30
Beef Stri plo in		24	Beef Round	31
Beef Shor t Ribs		25	Beef Round, Cafeteri a or Stea mship	32
Corne d Beef		26	Tender loin	33
Hamburgers		27	Veal Loin	34
Prim e Rib (#109)		28	SM OKING
Prim e Rib, Spe cial		29	Smoke d Beef Bris ket	73
LA MB
Lamb, Leg		35
Lamb Racks (FRENCHED)		36
PORK
Ham, Fresh		37	Pork Shoul der	42
Ham, Cured & Smo ked		38	Sau sage	43
Pork Loin		39	SM OKING
Pork Ribs		40	Smoke d Fresh Ham s	74
Pork Chop s, Pork Chops,	Stuffe d	41	Smoke d Pork Ribs	75
POULT RY
Chicken Breast s		44	Turke y Breast	50
Chicken , Pieces & Hal ves		45	Turke y Roll	51
Chicken , Whole		46	SM OKING
Cornis h Hens		47	Smoke d Duck, Whole	76
Duck, Whole		48	Smoke d Turkey	77
Turke y, Whole		49
FI SH
Fish, Baked		52	SM OKING
Salmon Steaks		53	Smoke d Cod	78
Trout		54	Smoke d Salm on	79
			Smoke d Shrim p	80
MIS CE LLA NEO US
Pota toes, Bake d		55	Breakfast Sandw iche s	65
Quiche		56	Cookie s	66
Rice		57	Doughn uts	67
Baked Egg Custard		58	Dough Proo fing	68
Shee t Cake		59	Proce dure Bla nk	69
Cheese Cake		60	Smoke d Beans	81
Precook ed Froze n Finger	Foods	61	SM OKING
Frozen Conve nience Entré e PANS		62-63	Cold Smoked Salmon	82-83
Frozen Convenience Portioned Entrées		64

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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 Star T-UP OV EN CH Arac Terist ICSHE AT RE COV ERY 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 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 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 kgIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time BEE F ST RIP LoinOV Erride a Llowanc 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 dMI NI M UM HO Lding Time Require Maximum Holding Lamb LEGOver R ID E Allow a N CE Final Inte Rnal Temp Erat URE After Override LAM B Racks FRE NchedAdd 30 minut es for each additi onal roast HAM, FreshOVE R RI DE Llow ANC E 12F 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 n2 Hours PO RK RibsOver NIG HT Cook Llow ANC E 30F 17 C PO RK ChopsSeason as desired. Place chops side-by-side on sheet pans OVE R RI DEHigh 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 OV E RR ID E a Llow ANC E SausageOp en Full 160 F 7 1COV Erride a Llowanc E Chicken BreastsND F Over RID E Period 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 RiodPrepar ATI on TU Rkey WholePRO D UC T Specific 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 COV E RR IDE Allowan CE PO TatoesEN F Ride Period 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 RemainOpen Full CO OKI ESApproximate pan capacity 24 cookiesper full-sizesheet pan Cooking Time to be SET 2-1/2 hours DoughnutsPRO D UC T Specific ATI ONS Prepar ATI onDo not press the Cook key Temperature to 90 to 100F 32 to 38CDough Proofing 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 MPNon e SM Oked BEA NSCl os ed Re comm ende d 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