Alto-Shaam MN-28656 manual SM Oked SAL MON, No TE, She et p ans

Page 81

E LEC TRONIC SMO K I NG OV EN C OOK IN G GU ID EL I N ES

 

SM OKED

SAL MON

 

 

 

P RODU CT SP ECI FI CATIO NS an

d P REPARAT IO N

 

Sal mon , Whole :

8 to 10 lb (4

to 5

kg)

 

 

Scal e and was h f ish t

hor oughly.

If de

sired, fi

sh can be

 

pl aced i

n a s al t bri ne

and refr ige rated for 2

to 3 ho urs.

 

Pl ace fi

sh up rig ht

on

shee t pans.

 

 

 

 

DO NOT LAY FISH

ON IT S SIDE.

 

*NO TE :

Fill wood chip cont ainer and set smoke

FI

 

 

timer twice for a 2-hour, heavy smo ke

CONTD CHIP

 

 

flavor

 

 

 

 

WOO LL

 

 

 

 

 

 

NER

 

 

 

 

 

 

 

 

 

 

AI

 

 

 

 

 

 

 

 

 

D OOR

 

 

 

 

 

OVERNIG HT COOK & HOL D:

 

Closed

 

 

 

 

 

Not Recommended

 

VENT S :

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODEL

767- SK/III,

1767- SK/ III

SHELVES

2

PER

COMPARTMENT

 

 

PER SHELF

1 f ul l-si ze

she et p an

ITEMS

 

 

 

 

 

MAXIMUM

3 f ul l-si ze

she et p ans

CAPACITY

6 whol e s al mon

PAN

18 " x 26" x 1"

USAGE

(GN 2/1 x 20mm NO SHELVES)

FINAL INTERNAL TEMPER ATURE :

150° F ( 66°C)

AT EN D OF OVERRIDE P ERIOD

TO CO OK B Y P RO BE

TO CO OK B Y TI ME

• Press and relea se control ON /OFF key.

• Press the C OOK key.

• Press the up and down arrows to se t the cooking temperature to 275°F (135° C).

OVE RRIDE ALLOW AN CE : 35°F (19°C)

•Ins ert the produc t probe.

•Press the P ROB E key.

•Press the up and down arrows to set the p robe temp erature to 115°F (46°C ).

• Press the H OLD key.

• Press the up and down arrows to se t the holding temperature to 160°F (71°C) .

•Press the S MOKER ke y.

•Press t he up and down arrows to set the smoke time to 1 hour for mild* s moke flavor .

CLOSE THE OVEN DOOR.

PRESS

 

 

INDICATE OVEN HAS PREHEATED.

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

OR

 

 

 

 

 

 

 

• Press a nd release control ON/OFF key.

•Press t he COOK ke y.

•Press t he up an d down a rrows to se t the cooking temperature to 275°F (135°C).

• Press t he TIME key.

• Press t he up an d down a rrows to se t the cooking time to 2 to 2 -1/2 hour s.

• Press t he HOLD ke y.

• Press t he up an d down a rrows to se t the hol ding t emperature to 1 60° F ( 71°C) .

• Press t he SMO KER key.

 

 

• Press the up and down arrows to set th e

smoke time to 1 hour for mild* smoke flavor.

CLOSE THE OVEN DOOR.

PRESS

 

 

 

 

INDICATE OVEN HAS PREHEATED.

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MINIM UM H O LDI NG TIME R EQUIRE D

 

MAX IMU M H OLDI NG T IME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 to 2 Hour s

 

 

 

10 Hour s

 

 

 

TIME REQ UIR ED

IN “HOLD ” CY CLE BEF ORE SER VI NG .

 

 

 

 

 

 

TH E TIM E

AND PROBE

TEMPERA

TURE ARE S UGGES TED

GU IDE LI NES ONLY .

ALL C OOKING

S HOULD

B E BA SE D ON I N TER N AL PRODU CT

TEMPER ATURE S .

 

 

DU E TO VA RIA TI O N S I N

PRODUCT

QUALITY

, WEI G H T, AN D

D ES IR ED DE GREE OF

DONE N ES S , THE COOKIN

G TI M ER OR P ROBE TEM P E RA T URE

M AY NEE D TO BE

 

 

AD JU STED

ACCORDINGL

Y. AL WAYS FOLLOW

L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS F OR ALL

I NT ERN AL TE M PER ATU R E R EQ U IRE ME NTS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

79.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Cleaning and Maintenance Cooking Guideline Low Temperature Cooking IntroductionLow Temperatur e Cooking Fact s Low Temperatu re Cooking OperationLOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the diet LOW Temperature Cooking IntroductionIntern al temperature before cooking Temperature at which meat is cookedInternal 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 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 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 Phone 800 Control OperationProtect ING Stainl ESS Steel Surfaces Cleaning & MaintenanceClea Ning Agen TS Clea Ning Materi ALSCLE AN the EXT Erio R of TH E Cabin ET CLE AN the Oven DailyCHE 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 PRO DUC T S Pecifications Beef BrisketBee 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 Overn Ight Cook & Hold Beef Short RibsDoor VEN TS Final INT Erna L TE Mperature After OverrideOver RID E Period After Override Corne D BeefMUS T do Overni GHT ONE-HAL F OP EN OV Erride LlowancPRO DUC T S Pecifications Prepara Tion HamburgersND F OV Errid E Period ONE -HAL F OP EN After OverrideND F Over RID E Period After Override PRI M E RIBHigh ly Re com mended On e-Half Op en OV Erride Llowanc E 3 0FND F OV Errid E Period Overnight Cook & Hold After Override PRI ME RIB SpecialCan be done with thi s cut 130F 54C OVE R RI DE Llow ANC E 30FOpti on al One-Half Op en Ribey E130F 54C Over NIG HT Cook & Hold Optio nal 4 0F 22 CSma ll Cu ts Op ti on al Beef RoundOV Errid E Period Overnight Cook & Hold After Override 130F 54C Rec om me nde dPRO DUC T S Peci Fications Prepara Tion BEE F RO UND Cafete RIA Steams HI POver RID E Period MUS T Do Over ni ght One-H alf Op enND F OV Errid E Period After Override Tende RloinNot Re comme nd ed On e-Half Op en OVE R RI DE Llow ANC E 40FNot Re co mme nd ed On e-Half pen VE AL LO140F 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 Final Inte Rnal Temp Erat URE After Override LAM B Racks FRE NchedHAM, Fresh OVE R RI DE Llow ANC E 12FAdd 30 minut es for each additi onal roast PRO DUC T S Peci Fications HAM , Cured and Smok EDOV Erride Llowanc E 1 2F Add 30 minu tes for eac h addit ional hamPO RK LoinPork Loi n Bon ele ss, Tied 8 to 10 lb 4 to 5 kgPO RK Ribs Over NIG HT Cook2 Hours Season as desired. Place chops side-by-side on sheet pans PO RK ChopsOVE 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 Op en Full Sausage160 F 7 1C OV E RR ID E a Llow ANC EChicken Breasts ND F Over RID E PeriodOV Erride a Llowanc E OP EN Full Not Re comme nd ed OpenDOORFull VEN TS185 F 8 5C 18 5F 85 COpti on al OpenDOORFull Vents Chicken WholeOpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal OV Erride AL LowanceEND F Over Ride Period Cornish HensAfter Override OV ER RI DE Allowan C E 10F 6CNot Rec omm ended DU CK , WholeEND F Overr IDE PE Riod Over Ride Allow AN CE 20 F 1 1CTU Rkey Whole PRO D UC T SpecificPrepar ATI on PRO D UC T Spec Ificat TU Rkey BreastOvern Ight Cook & Hold DOO R VentsATI ONS and Prepar ATI on TU Rkey RollTurkey Roll Hour To 8 HoursEN of Overr IDE PE Riod After Override Is H , B AkedOVE Rride Lowan INI MUM OLD I NG TI ME Requir Maximum Holding TimeSAL MON Steaks PRO DU C T SpecificationsRID E Period After Override Over RI DEOver Nightdocookr VEN& Holdts TroutNo 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 END F Override PE Riod After Override UIC HEOver Night Cook & Hold N /NO a OVE Rride Allow AN CEEND F Over Ride Period After Override RI C EOV ER RI DE Allowan C E MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding TimePRO D U CT SP ECI FIC AT Ions Baked EGG CustardPrepa Ratio N Over Night Cook &DOHOLDR VEN TS ClosedDOOR VentsPRO D U CT SP Ecific Ations HE E T CakePrepa Ratio N Overni GHT Cook & HOLDn/aNoTo 10 round Cheese CakeSpring form pans Sprin g form pans Spr ing form pans Open Fu ll Over Night Cook & Holdn /NoAFoods FrozenOp en Ful l 150F 66C Mmend edOver Night Cook & Hold FR Ozen Convenience Entr ÉE PansDoor Vents Final Internal TEM Perature After Override100 0 Seri ES ENC E Entr ÉE PansPRO D UC T Spec Ificat I ONS Rozen Convenience Portioned Entr ÉESFIN AL INT Ernal TE Mperat URE After Override MI NIM UM HO LDI NG TI ME Requir ED MA XI MUM Oldi NGTo Cook by Time Make Certain Product Reaches the Fully Heated TemperatureDo 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 PRO D UC T Specific ATI ONS DoughnutsPrepar 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 OT E S ModelLI GHT Smoke Flavor Cook in G Smok in G HO Lding Procedur ESMED IUM Smoke Flavor HEA VY Smoke FlavorCOO KI NG SMO KI NG HO Lding Proce DU RE S Cook ING S Moking Holding PR Ocedures Smoker O PerationBeef Brisket, Fresh To 13 lb 4 to 6 kg SM Oked BEE F B RI SKE TRoasts Up to 10 0 l b 45 kgPork Fres h H am 14 t o Moked F RES H H AMSO 4 hams O 8 hamsBarbecue sauce can be added prior to service Flat wire shelvesSM Oked POR K R IB S Closed OptionalDuck, Who le Moked D UCK , WholeCl osed Not Recom mend ed Duck s pe r sh elfTurkey Whol e SM Oked R KE YTurk ey s Non eMoked C OD IME and Probe Temperature are Suggeste DPa ns To Vari Ations Product QualityNo TE SM Oked SAL MONShe et p an She et p ansClosed Not Rec omm ende d Moked S RI MPSM Oked BEA NS Cl os ed Re comm ende dNon e Salmon Fill ets , Fre sh COL D SM OKE D SA LmonSea Sa lt P ress the upOven 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

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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