Alto-Shaam MN-28656 manual Moked S RI MP, Closed Not Rec omm ende d

Page 82

E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES

S MOKED S

H RI MP

 

P ROD UCT SPECIF

ICATI ONS a nd PRE

PARATI ON

Shri mp: 16 to 2 0 count

 

Shri mp m ay r emain in t

he shell, or may be p eeled a nd

deveined. S eas on as desire d. Place in a single

layer on pan.

 

 

FI

 

WO

OD

L

L

C

 

CHI

ONT

 

 

P

 

 

AI

 

 

 

 

NER

 

 

 

 

 

 

D OOR

 

 

OVERNIG HT C OOK & H OLD :

 

Closed

 

 

Not Rec omm ende d

 

V ENTS:

 

 

 

 

 

 

 

 

 

 

 

 

 

MODEL

767-S K/III, 1767-SK/I II

SHELVES

4

PER

COMPARTMENT

 

PER SHELF

1 ful l-si ze she et pa n

ITEMS

 

 

 

MAXIMUM

4 ful l-s iz e shee t pans

CAPACITY

appr oxi mat ely 24 lb (11 k g)

PAN

18 " x 26" x 1" ON SHEL VES

USAGE

(GN 2/ 1 x 20m m NO SHELVES)

FINAL INT ERNAL TEMPERATURE :

150° to 1 60° F (66° to 71 °C)

AT END OF OVERRID E PERIOD

TO COOK BY PRO BE

TO CO OK B Y TI ME

COOKING BY PRODUCT PROBE

TEMPERATURE IS NOT

RECOMMENDED FOR THIS ITEM.

OV ERRID E ALL OWANC E:

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 COO K key.

•Press the up an d down arrows to se t th e cook ing t emperature to 2 50° F (121°C).

• Press the TIME key.

• Set cook time for 45 minutes to 1 hour.

•Press the HOLD ke y.

•Press the up an d down arrows to se t th e holding temperature to 16 0°F (71° C).

•Press the SMO KER key.

•Press the up an d down arrows to se t th e smoke time to 45 minutes.

CLOSE THE OVEN DOOR.

PRESS

 

 

INDICATE OVEN HAS PREHEATED.

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MINIM UM HO LDIN G TI ME REQUI

RED

 

 

MAX IMUM HOL

DI NG T IME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

none

 

 

 

 

 

 

 

1 Hour

 

 

 

 

TIM E REQ UI RE D IN “HOLD ” CYC LE BE FORE

SER VI NG .

 

 

 

 

 

 

 

 

 

 

THE

T IME AND PROBE

TEMPERATURE ARE SUGGESTE D

GUI DEL INES ONL Y.

ALL COOKI

NG

S HOUL D

BE BASED

ON

I N TER NA L P ROD UC T

T EMPERATU

RES .

 

D UE

TO VARI ATIONS IN

PRODUCT

QUALITY

, WE I G H T, AN D

D ES IR E D D EGRE E OF

DONE NES S , THE COOKI

N G T I M E R

OR PROB E TE M P ER ATU R E

M AY NEED

TO BE

 

A DJ USTE D ACCORDINGL

Y. AL WAYS

FOLLOW

L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR

ALL

I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS .

 

 

 

80.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Page 81 Page 83
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Page 81 Page 83
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 HE AT RE COV ERY OV EN CH Arac Terist ICSStar 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 Control Operation PR Ogra MM ING Press Prog Rammed Preset KEY DesiredPR ESS and RE LE AS E Start KEY 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 EOV Erride a Llowanc BEE F ST RIP LoinIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time 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 60COver R ID E Allow a N CE Lamb LEGMI NI M UM HO Lding Time Require Maximum Holding LAM B Racks FRE Nched Final Inte Rnal Temp Erat URE After OverrideOVE R RI DE Llow ANC E 12F HAM, FreshAdd 30 minut es for each additi onal roast 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 kgOver NIG HT Cook PO RK Ribs2 Hours OVE R RI DE PO RK ChopsSeason as desired. Place chops side-by-side on sheet pans Llow ANC E 30F 17 CPork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg PO RK S HoulderHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C 160 F 7 1C SausageOp en Full OV E RR ID E a Llow ANC END F Over RID E Period Chicken BreastsOV Erride a Llowanc E 185 F 8 5C Not Re comme nd ed OpenDOORFull VEN TSOP 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 1CPRO D UC T Specific TU Rkey WholePrepar ATI on 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 CEEN F Ride Period PO TatoesOV E RR IDE Allowan CE 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 sliceApproximate pan capacity 24 cookiesper full-sizesheet pan CO OKI ESOpen Full Prepar ATI on DoughnutsPRO D UC T Specific ATI ONS Cooking Time to be SET 2-1/2 hoursDough Proofing Temperature to 90 to 100F 32 to 38CDo not press the Cook key 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 dCl os ed Re comm ende d SM Oked BEA NSNon e 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

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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