Alto-Shaam MN-28656 manual DU CK , Whole, Not Rec omm ended, END F Overr IDE PE Riod

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E LECT R ON IC OVEN COOKING GUI DEL INES

DU CK , WHOLE

Duck , Wh ole: 4 to 5 lb (2 kg)PRO D UC T SPEC IFICAT I ONS and PREPAR ATI ON

Season as desired. Rub with oil and paprika and place directly on wire shelves.

	MODELS	AS-250	500 SERIES	750 SERIE S			1000 SERI ES	1200PERSERIESCOMPARTMENT
	NUM BER	1	2	2			3	3
	NUM BER
	OF SHELVES

	PER SHELF	3 Ducks	3 Ducks	6 Ducks			4 Ducks	4 Ducks
	ITEMS
	APPROXIMATE	3 Ducks	6 Ducks	12 Ducks			12 Ducks	12 Ducks
	APPROXIMATE
	MAXIMUM
	CAPACI TY

	PANS	none	none	none			none	none

OVERN IGHT COOKD OO& HOLD:R VE NTS:

Not Rec omm ended

OpenDOOFulR l VENTS	: FINALFINAINTEL RNAINTERNALL PRODTEMUCTPERATURETEMPE RATURE
	T END F OVERR IDE PE RIOD:
	AFTER OVERRIDE:
Ope n Full	18 5° to 190F (85° to 88°C )
OVER NIGHT COOK & HOLD: Not Recom mende d
	185° to 190°F (85° to 88° C)

TO CO OK BY PROBE			TO COOK BY TI ME
• 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 160°F (71°C).			• Press the up and down arrows to set the holding
• Press the COOK key.			temperature to 160°F (71°C).

• Press the up and down arrows to set the cooking			• Press the COOK key.
temperature to 300°F (149°C).
			• Press the up and down arrows to set the cooking
OVER RIDE ALLOW AN CE: 20 °F (1 1°C )			temperature to 300°F (149°C).

• Press the PROBE key.			• Press the TIM E key.
• Press the up and down arrows to set the
probe temperature to 165° to 170°F			• Set cooking timer for 2-1 /2 to 3 hours .
(74° to 77°C).
• Insert the product probe in duck thigh.
CLOSE THE OVEN DOOR.	PRESS		CLOSE THE OVEN DOOR.	PRESS
INDICATE OVEN HAS PREHEATED.			INDICATE OVEN HAS PREHEATED.
WAIT FOR THE AUDIBLE SIGNAL TO		OR	WAIT FOR THE AUDIBLE SIGNAL TO		OR

M INI MUM H OLD I NG TI ME REQUIR ED

MAXIMUM HOLDING TIME

		1 Hour								8 Hours
TIM E REQ UIRED	IN "HOLD " CYC LE BEF ORE					SERVIN G .
T HE TI ME A ND PROBE	TEMPERAT	URE	ARE	S UGGE STE D	GUIDE	LI NES ONLY .	ALL COOKI	NG S H OULD	B E BASED	ON IN T ER N A L PROD U C T	TE MPERATU RES .
DU E TO VARI ATIONS IN	PRODUCT	QUALI	TY ,	WE I G HT , AN D	D ES IR ED DE GREE OF		DONE NES S , THE COOKI		NG T I M E R	OR P ROBE T EM P ERA TU R E	M AY NEE D TO BE
AD JU STED ACCORDINGL	Y. AL WAYS	FOLLOW		LOCA L HE A LTH (H YG I EN E ) REG UL AT ION S F OR				AL L I NT ERN AL T EM PE R AT U R E R EQ UIR EMEN TS .

48.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Low Temperatur e Cooking Fact s Low Temperature Cooking IntroductionCleaning and Maintenance Cooking Guideline Low Temperatu re Cooking OperationLOW Temperature Cooking Introduction LOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the dietInternal temp eratu re of the meat Temperature at which meat is cookedIntern al temperature before cooking 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 800Clea Ning Agen TS Cleaning & MaintenanceProtect ING Stainl ESS Steel Surfaces Clea Ning Materi ALSCHE CK Over ALL CON DI TI on OVE N Once a Mont H CLE AN the Oven DailyCLE AN the EXT Erio R of TH E Cabin ET CHE CK the Cooling FAN Oven CON Trol AR EACOO KI NG Proc ED UR E Guideli NE IND EX Cooking Notes Bee f Bri sket , Fresh 9 to 13 lb 4 to 6 kg Beef BrisketPRO DUC T S Pecifications 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 Door VEN TS Beef Short RibsOvern Ight Cook & Hold Final INT Erna L TE Mperature After OverrideMUS T do Overni GHT ONE-HAL F OP EN Corne D BeefOver RID E Period After Override OV Erride LlowancND F OV Errid E Period HamburgersPRO DUC T S Pecifications Prepara Tion ONE -HAL F OP EN After OverrideHigh ly Re com mended On e-Half Op en PRI M E RIBND F Over RID E Period After Override OV Erride Llowanc E 3 0FCan be done with thi s cut 130F 54C PRI ME RIB SpecialND F OV Errid E Period Overnight Cook & Hold After Override OVE R RI DE Llow ANC E 30F130F 54C Over NIG HT Cook & Hold Optio nal Ribey EOpti on al One-Half Op en 4 0F 22 COV Errid E Period Overnight Cook & Hold After Override Beef RoundSma ll Cu ts Op ti on al 130F 54C Rec om me nde dOver RID E Period BEE F RO UND Cafete RIA Steams HI PPRO DUC T S Peci Fications Prepara Tion MUS T Do Over ni ght One-H alf Op enNot Re comme nd ed On e-Half Op en Tende RloinND F OV Errid E Period After Override OVE R RI DE Llow ANC E 40F140F 60 C Over NIG HT Cook & Hold Not Recom mende d VE AL LONot Re co mme nd ed On e-Half pen 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 OV Erride Llowanc E 1 2F HAM , Cured and Smok EDPRO DUC T S Peci Fications Add 30 minu tes for eac h addit ional hamPork Loi n LoinPO RK Bon ele ss, Tied 8 to 10 lb 4 to 5 kg2 Hours PO RK RibsOver NIG HT Cook OVE R RI DE PO RK ChopsSeason as desired. Place chops side-by-side on sheet pans 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 160 F 7 1C SausageOp en Full OV E RR ID E a Llow ANC EOV Erride a Llowanc E Chicken BreastsND F Over RID E Period 185 F 8 5C Not Re comme nd ed OpenDOORFull VEN TS OP EN Full 18 5F 85 COpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal Chicken WholeOpti on al OpenDOORFull Vents OV Erride AL LowanceAfter Override Cornish HensEND F Over Ride Period OV ER RI DE Allowan C E 10F 6CEND F Overr IDE PE Riod DU CK , WholeNot Rec omm ended Over Ride Allow AN CE 20 F 1 1CPrepar ATI on TU Rkey WholePRO D UC T Specific Overn Ight Cook & Hold TU Rkey BreastPRO D UC T Spec Ificat DOO R VentsTurkey Roll TU Rkey RollATI ONS and Prepar ATI on Hour To 8 HoursOVE Rride Lowan Is H , B AkedEN of Overr IDE PE Riod After Override INI MUM OLD I NG TI ME Requir Maximum Holding TimeRID E Period After Override PRO DU C T SpecificationsSAL MON Steaks Over RI DENo t Re com me nd ed One-Ha lf Op en 155 -1 60 F 6 8- 71 C TroutOver Nightdocookr VEN& Holdts OVE Rride a L Lowan CEOV E RR IDE Allowan CE PO TatoesEN F Ride Period Over Night Cook & Hold N /NO a UIC HEEND F Override PE Riod After Override OVE Rride Allow AN CEOV ER RI DE Allowan C E RI C EEND F Over Ride Period After Override MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding TimePrepa Ratio N Baked EGG CustardPRO D U CT SP ECI FIC AT Ions Over Night Cook &DOHOLDR VEN TS ClosedDOOR VentsPrepa Ratio N HE E T CakePRO D U CT SP Ecific Ations Overni GHT Cook & HOLDn/aNoSpring form pans Sprin g form pans Spr ing form pans Cheese CakeTo 10 round Open Fu ll Over Night Cook & Holdn /NoAOp en Ful l 150F 66C FrozenFoods Mmend edDoor Vents FR Ozen Convenience Entr ÉE PansOver Night Cook & Hold Final Internal TEM Perature After OverrideENC E Entr ÉE Pans 100 0 Seri ESFIN AL INT Ernal TE Mperat URE After Override Rozen Convenience Portioned Entr ÉESPRO D UC T Spec Ificat I ONS MI NIM UM HO LDI NG TI ME Requir ED MA XI MUM Oldi NGDo not Allow the Product to Remain Make Certain Product Reaches the Fully Heated TemperatureTo Cook by Time Place each ingredient on the lower half of the bread sliceOpen Full CO OKI ESApproximate pan capacity 24 cookiesper full-sizesheet pan Prepar ATI on DoughnutsPRO D UC T Specific ATI ONS 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 SMED IUM Smoke Flavor Cook in G Smok in G HO Lding Procedur ESLI GHT 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 OceduresRoasts SM Oked BEE F B RI SKE TBeef Brisket, Fresh To 13 lb 4 to 6 kg Up to 10 0 l b 45 kgO 4 hams Moked F RES H H AMSPork Fres h H am 14 t o O 8 hamsSM Oked POR K R IB S Flat wire shelvesBarbecue sauce can be added prior to service Closed OptionalCl osed Not Recom mend ed Moked D UCK , WholeDuck, Who le Duck s pe r sh elfTurk ey s SM Oked R KE YTurkey Whol e Non ePa ns IME and Probe Temperature are Suggeste DMoked C OD To Vari Ations Product QualityShe et p an SM Oked SAL MONNo TE She et p ansMoked S RI MP Closed Not Rec omm ende dNon e SM Oked BEA NSCl os ed Re comm ende d Sea Sa lt COL D SM OKE D SA LmonSalmon Fill ets , Fre sh 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