Alto-Shaam MN-28656 manual Ve Al Lo, Not Re co mme nd ed On e-Half pen, RAR E 140F 60C

Page 36

E LECT RON I C OVEN C OOK ING GUI DEL I NES

VE AL LO IN

PRO DUC T S PECI FICATIONS a nd PREPARA TION

Veal Loin, Tri mmed : 8 to 10 lb (4 to 5 kg)

Season as desired and place directly on wire shelves.

MODELS

AS-250

500 SERIES

750 SERIES

1000 SERI ES

SERIE S

1200PER COMPARTMENT

NUMBE R

1

2

2

3

3

OF SHELVES

PER SHELF

1 Roast

2 Roasts

4 Roasts

3 Roasts

3 Roasts

ITEMS

APPROXIMATE

1 Roast

4 Roasts

8 Roasts

9 Roasts

9 Roasts

MAX IMU M

CAPACITY

PANS

none

none

none

none

none

OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS: FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE

T

ND

F OVER RID E PERIOD :

AFTER OVERRIDE:

Not Re co mme nd ed

On e-Half pen

MED IUM RA RE :

140°F (60 °C)

OVER NIG HT COOK & HOLD : Not Recom mende d

ME DI UM

RAR E : 140°F (60°C)

TO CO OK BY PROBE

TO COO K BY TIM E

• Press and release control ON/OFF key.

• Press and release control ON/OFF key.

• Press the HOLD key.

• Press the HOLD key.

• Press the up and down arrows to set the holding

temperature to 150°F (66°C).

• Press the up and down arrows to set the holding

• Press the COOK key.

temperature to 140°F (60°C).

• Press the up and down arrows to set the cooking

• Press the COOK key.

temperature to 250°F (121°C).

• Press the up and down arrows to set the cooking

temperature to 250°F (121°C).

OV ERRIDE

A LLOWANC E: 4 0°F

(2 2°C )

• Press the TIME key.

• Press the PROBE key.

• Press the up and down arrows to set the

• 12 minu tes per pound for the first roast

probe temperature to 100°F (38°C).

(26 minut es per kilogra m)

• Insert the product probe.

plus

add 20 minu tes for eac h addit ional roast.

CLOSE THE OVEN DOOR.

CLOSE THE OVEN DOOR.

INDICATE OVEN HAS PREHEATED.

PRESS

INDICATE OVEN HAS PREHEATED.

PRESS

WAIT FOR THE AUDIBLE SIGNAL TO

OR

WAIT FOR THE AUDIBLE SIGNAL TO

OR

M IN IM U M H O LDIN G TIME RE QU IR ED

MAXIMUM HOLDING TIME

1 Hour

10 Hours

TIM E REQUIRED

IN

"HOLD " CYC LE BE FO RE SERVIN G .

T HE TI ME AND PROBE

TEMPERATURE ARE

SUGGEST

ED

GUI DEL INES

ONL Y.

ALL

C OOK ING S HOUL D BE

BAS ED ON I NT ERN A L PROD U C T

TEMPE RATURE

S .

DU E TO VA RIA T IONS IN

PRODUCT

QUALITY , WE I GH T,

A ND

D E SI RE D D EGRE E O F

D ON ENE SS , THE COOK ING

TI M ER OR P ROB E TEM PER AT U RE

M AY NEE D TO

BE

AD JU STED ACCORDINGL

Y.

AL WAYS

FOLLOW

LOCA L H EA LT H (HY G IE NE )

RE G U LA TI ONS

F OR AL L I N TE RNAL TE MP E RA TU R E R E Q U IR EMEN TS .

34.

Image 36

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 Temperature Cooking Introduction 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 cookingInternal temp eratu re of the meat 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 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 INGPR ESS and RE LE AS E Start KEY Control 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 Notes Beef Brisket PRO DUC T S PecificationsBee f Bri sket , Fresh 9 to 13 lb 4 to 6 kg I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM EBEE F ST RIP Loin OV Erride a LlowancIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time Beef 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 LlowancHamburgers PRO DUC T S Pecifications Prepara TionND F OV 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 ND F OV Errid E Period Overnight Cook & Hold After OverrideCan be done with thi s cut 130F 54C OVE R RI DE Llow ANC E 30FRibey E Opti on al One-Half Op en130F 54C Over NIG HT Cook & Hold Optio nal 4 0F 22 C Beef Round Sma ll Cu ts Op ti on al OV Errid E Period Overnight Cook & Hold After Override 130F 54C Rec om me nde dBEE F RO UND Cafete RIA Steams HI P PRO DUC T S Peci Fications Prepara TionOver RID E Period MUS T Do Over ni ght One-H alf Op enTende Rloin ND F 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 Final Inte Rnal Temp Erat URE After OverrideHAM, Fresh OVE R RI DE Llow ANC E 12FAdd 30 minut es for each additi onal roast HAM , Cured and Smok ED PRO DUC T S Peci FicationsOV Erride Llowanc E 1 2F Add 30 minu tes for eac h addit ional 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 Season as desired. Place chops side-by-side on sheet pansOVE 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 Op en Full160 F 7 1C OV E RR ID E a Llow ANC EChicken Breasts ND F Over RID E PeriodOV Erride a Llowanc E Not Re comme nd ed OpenDOORFull VEN TS OP EN Full185 F 8 5C 18 5F 85 CChicken 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 ER RI DE Allowan C E 10F 6CDU CK , Whole Not Rec omm endedEND F Overr IDE PE Riod Over Ride Allow AN CE 20 F 1 1CTU 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 EN of Overr IDE PE Riod After OverrideOVE Rride Lowan INI MUM OLD I NG TI ME Requir Maximum Holding TimePRO DU C T Specifications SAL MON SteaksRID E Period After Override Over RI DETrout Over Nightdocookr VEN& HoldtsNo t Re com me nd ed One-Ha lf Op en 155 -1 60 F 6 8- 71 C OVE Rride a L Lowan CEPO Tatoes EN F Ride PeriodOV E RR IDE Allowan CE UIC HE END F Override PE Riod After OverrideOver Night Cook & Hold N /NO a OVE Rride Allow AN CERI C E END F 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 PRO D U CT SP ECI FIC AT IonsPrepa Ratio N Over Night Cook &DOHOLDR VEN TS ClosedDOOR VentsHE E T Cake PRO D U CT SP Ecific AtionsPrepa Ratio N Overni GHT Cook & HOLDn/aNoCheese Cake To 10 roundSpring form pans Sprin g form pans Spr ing form pans Open Fu ll Over Night Cook & Holdn /NoAFrozen FoodsOp en Ful l 150F 66C Mmend edFR Ozen Convenience Entr ÉE Pans Over Night Cook & HoldDoor Vents Final Internal TEM Perature After OverrideENC E Entr ÉE Pans 100 0 Seri ESRozen Convenience Portioned Entr ÉES PRO D UC T Spec Ificat I ONSFIN AL INT Ernal TE Mperat URE After Override MI NIM UM HO LDI NG TI ME Requir ED MA XI MUM Oldi NGMake Certain Product Reaches the Fully Heated Temperature To Cook by TimeDo not Allow the Product to Remain Place each ingredient on the lower half of the bread sliceCO 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 Model OT E SCook 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 QualitySM Oked SAL MON No TEShe 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 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