Alto-Shaam MN-28656 PO RK S Houlder, Pork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg

Page 44

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

PO RK S HOULDER

PRO DUC T S PECI FICATIONS a nd PREPARA TION

Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)

Season as desired and place in pans.

 

 

MODELS

AS-250

500 SERIES

 

 

750 SERIES

 

1000 SERI ES

 

 

 

SERIE S

 

 

 

 

 

 

1200PER COMPARTMENT

 

 

OF SHELVES

1

 

 

 

2

 

 

 

 

 

 

none

 

3

 

 

 

3

 

 

 

NUMBE R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS

2 roasts per pan

2 roasts per pan

 

 

2 roasts per pan

 

2 roasts per pan

 

 

2 roasts per pan

 

 

PER SHELF

1 pan

 

 

2 pans

 

 

 

 

 

2 pans

 

2 pans

 

 

2 pans

 

 

MAX IMU M

 

 

 

 

4 roasts

 

 

 

 

 

10 roasts

 

12 roasts

 

 

12 roasts

 

 

APPROXIMATE

2 roasts

 

up to 40 lb (18 kg)

 

up to 100 lb (45 kg)

 

up to 100 lb (45 kg)

 

up to 100 lb (45 kg)

 

 

CAPACITY

 

 

 

 

 

 

 

PANS

12" x 20" x 2-1/2"

12" x 20" x 2-1/ 2"

 

12" x 20" x 2-1/2 "

 

12" x 20" x 2-1 /2"

 

12" x 20" x 2-1 /2"

 

 

 

 

 

(GN 1/1 x 65mm)

(GN 1/1 x 65mm )

 

(GN 1/1 x 65mm)

 

(GN 1/1 x 65mm)

 

(GN 1/1 x 65mm)

 

 

 

 

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:

 

 

 

 

 

 

 

 

 

 

High ly Re com mended

 

 

On e-Half Op en

165° to

170°F (74° to 77°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER NIG HT COOK165° &toHOLD170°F: Highl(74° ytoRecomm77°C) ende d

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO COO K BY PRO BE

 

 

 

 

 

 

TO COOK BY TIM E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

COOKING BY PRODUCT PROBE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TEMPERATURE IS NOT

 

 

 

 

 

 

• Press the HOLD key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the holding

 

 

 

 

 

RECOMMENDED FOR THIS ITEM.

 

 

 

 

temperature to 160°F (71°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

OV ERRIDE

A LLOWANC

E:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press TIME key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set 15 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

per pound for the first roast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(33 minutes per kilogram)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

plus, add 30 minutes for each additional 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

 

 

2 Hours

 

 

 

 

 

 

12 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 .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

42.

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Page 43 Page 45
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 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 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 EIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time BEE F ST RIP LoinOV Erride a Llowanc 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 CBeef Round Sma ll Cu ts Op ti on alOV 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 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 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 kg2 Hours PO RK RibsOver NIG HT Cook PO RK Chops Season as desired. Place chops side-by-side on sheet pansOVE R RI DE 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 Sausage Op en Full160 F 7 1C OV E RR ID E a Llow ANC EOV Erride a Llowanc E Chicken BreastsND F Over RID E Period 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 1CPrepar ATI on TU Rkey WholePRO D UC T Specific 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 CEOV E RR IDE Allowan CE PO TatoesEN F Ride Period 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 sliceOpen Full CO OKI ESApproximate pan capacity 24 cookiesper full-sizesheet pan Doughnuts PRO D UC T Specific ATI ONSPrepar ATI on 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 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 dNon e SM Oked BEA NSCl os ed Re comm ende d 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

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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