Alto-Shaam 500-TH SERIES, 750-TH SERIES manual CH EF OPE Rati NG TIP S, Phone 800 8.8 74 4 or

Page 13

CH EF OPE RATI NG TIP S

1.For cookin g specific produc ts, refer to ind ividual cook and hold instru ctio ns.

2.To set time , turn the timer knob past the requ ired number of hours, then imme diat ely bri ng it back to the correc t setting.

3.When cooking at 250°F (121°C), it takes approx imately one hour for the cooking tem per ature to decrease to the select ed holding temper ature . Durin g this one hou r time period, the product will conti nue to cook.

4.The cooki ng times in this guide are based on mea t take n direct ly from a refrigerated

tem per ature of 38° to 40°F (3.3° to 4.4°C) , and plac ed in a prehe ated oven. Adjus tme nts must be mad e for cookin g product s at other than refr igerated tempe rat ures.

5.It is recom mended the oven door remain close d during the cooking cycle. Opening the door will only incr ease the length of time nece ssary to cook the product.

6.Puncturing an item wit h any sharp inst rume nt may introduc e bacteria inside the prod uct . Avoid usin g a fork to handle produ cts, and always use sta nda rd sanitary methods whe n handling any food item.

7.Use a therm ometer to check the interna l tem per ature of a produc t. Be certain to san itize the thermo met er befo re each use.

8.Aged meat will cook faster, shrink more, and cannot be held as long as fresh meat. Because of the tenderiz ing capabilit ies of the oven, aged meat or tend erizin g agents such as M.S.G. are not necessary, and are not recommende d.

9.When cooking full loads, never cook below the second she lf spac ing from the bottom of the ove n com part ment.

10.Fully cle an the ove n interior, drip pan, shelves , and side racks on a daily basis.

O P E R AT I O N

11.Since there is no air mov ement inside the Halo Heat® low

tem perature cooki ng and

hol ding oven, conde nsa tion will

for m on the inside of the door during

opera tion and may leak out of the oven door vents. This is a normal operating condition , how ever; any con den sation spilling on the floor shoul d be periodically wiped as a safet y preca ution. There is an Exter nal Drip Tray included as standard with most ovens.

12.Dri p pan overflow is a cond ition cau sed by cooki ng som e cuts of beef to an int ernal tem perature in exc ess of 130°F (54° C). The Exter nal Drip Tray will hel p alleviate some of thi s overflow probl em. There is also an ext ra large drip pan available as an opti on for the 1000-TH seri es ovens .

13.Overf low may also be caused by overloading the oven comp artmen t. DO NOT OVERLOAD THE OVEN . Fol low the recom men ded load capacities listed in each individual procedur e.

14.For best results, many produ cts sho uld be cooke d on an overnight coo k-a nd-h old basis. Con sult indi vidua l procedu res for this recomm endation.

 

 

 

?

 

 

NEED

SOME

HELP

 

 

 

 

 

The Al to-Sh aam staff inclu de s corp orat e

ex ec ut ive chef s wh o we lcome ques tio ns.

You are in vit ed to contac t anyon e on our

st aff by

phone (800. 55 8.8 74 4) or

e-m ai l

th ro ugh

the Co ntac t Us sec ti on

of

our

web site (www .al to-s haa m.com ) for

help

wi th any cook and hold pro cedur e.

 

 

 

 

 

 

 

SECTION 2 • OPERATION

11.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Prod uct Ind ex Oven Prehea tin g Ins tructio ns Beef Alto-Shaam Halo HeatLOW Temperat URE Cook ING Introduc Tion LO W TEM PE Ratu RE COO KI NG Facts Shrinkage Control and Cooking Time LO W TE MPE Rature CO OKI NG FactsLabor and Equipment Cost Reduction AN UA L C OO K & HO LD O VEN Optio NS & Acce Ssor IE S E R AT I O N Oven Char Acteristi CS OV EN COM Part ME NT Control Panel Ident if ICA Tion Cooking and Holding Procedures Manual Ovens Requires product s such as red meat to Uni ted State s FDA foodRemain in HO LD for a specif ied time Per iod. Thi s hol ding time requir ementRehea Ting Phone 800 8.8 74 4 or CH EF OPE Rati NG TIP SCleaning and Preventive Maintenance Clean Daily Frozen Convenience Entrée Pans Cooking GuidelinesRoast To 4 roast s To 3 roasts Beef BRI SKE TRoasts To 8 roasts To 9 roasts Up to 40 lb 18 kg Up to 100 lb 45 kgPR Eheat the Oven Short Rib s 10 to 12 oz. piece s Beef Shor T RibsFul l-siz e sheet pan Full- size sheet pan 18 x 13 x 18 x 26 x140F 60C Beef Stri PL OI NPlu s add 8 minute s for each add itiona l roast RoastsCorned Bee f 9 to 12 lb 4 to 5 kg COR NE D be EFOr more hou rs To 4 roasts To 3 roastsHA MBU Rgers To 6 hours Prim E RI BHighly Recom mende d RoastAn overn igh t cook and hold can be done with this cut PR IME RIB Speci AL36 lb 16 kg 100 lb 45 kg Opti onal RIB EYEBeef Round 40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours BEE F Round Cafet ER IA or STE AMS HIP50 to 80 lb 23 to 36 kg Roasts To 12 hours Roast To 2 roastsFull Load to Rare 1 hour TEN Derl OINHou r Tenderloi nsVEA L LO Sea son as desired and place directl y on wire shelvesPR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg Not RecommendedLAM B, LEG Plac e directl y on wire shel ves18 x 13 x 1 on Shelv ES 18 x 26 x 1 on Shelves 2 hours Full Loa dGN 1/1 x 20mm GN 2/1 x 20mm Preh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHTo 4 hams To 3 hams To 8 hamsHAM, CU RED and SMO KED Place ham directly on wire she lves for coo kin gTo 2 hours NonePOR K Chop S Highl y Reco mmen ded POR K LoinRoasts per pan Seas on as desir ed and plac e in pansUp to 40 lb 18 kg Up to 100 lb 45 kg 12 x 20 x 2-1/2 12 x 20 x 2-1 /2Optiona l POR K RIB SHalf-si ze sheet pan Full-s ize she et pan 2 to 2 hou rs Full Load Proc Esse D Meats170F 77C 275F 135C Chick EN BreastsHalf-si ze sheet pans Ful l-siz e sheet pans 2 to 3 hours Ful l Loa d 275 to 300F 135 to 149C185F 85 C Ful l-siz e sheet pan Full- size sheet panChick EN, WHO LE Foll OW Load Capacities for CHICKEN, Pieces & Halves Chic KEN , FR IED TWO -STE P ME ThodRock Cor nish Game Hens 12 oz 340 gram s eac h COR Nish HensCornish hens PR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE300F 149C DucksTurke y Turkeys Tur keys Turk EYTurke y Tur keys PR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg TU Rkey Brea STTurke y breasts Tur key brea sts Turkey breasts Turke y breasts Turke y breas ts Turkey breast sTo 4 hou rs Full Load Turk EY RollTo 8 hours Turk ey roll s Turkey rolls Tur key rollsFish , BAK ED 2 hou rs Full Load SAL MON ST Eaks28 to 32 salmon steaks Trou T Preh EAT the Oven Potatoes, Bak ing 80 to 90 count POT Atoes , Baked190F 88C 30 to 36 potatoesTo 9 pie pla te Quic HE203mm to 229mm Rice Minu tes, 4 oz. ram ekins Up to 3 hou rs for 4 stea m pans BAK ED EGG Custar D2 hours Ful l Loa d SH EET CA KEMinutes to 2-3 hou rs depend ing on pan depth CHE ESE CA KETo 10 round Spr ing- form pans Sprin g-form pans Spri ng-f orm pansFoil half -siz e pans Hal f-siz e pans Froze N CON Venienc E EN TRÉ ESFoil half -siz e pans Half-si ze pans 4 qts 10 x 12 x 2-1/2SER IES Froz EN POR TIO NED CON VEN IEN CE Entr ÉES00 SER I ES Appr oxim atel y Per full -siz e sheet pan PR EC OOK ED Froz EN FIN GER FO ODSAppr oximatel y Per full -siz e sheet pan 30 to 45 minu tes 45 to 60 minut es Minute sMinut es BRE Akfas T Sand WI CH ES , Fres H or PRE MAD ENon e To 3 hoursApproximate pan capaci ty 24 cookies per full-size sheet pan Cook IESPR EH EAT the Oven Frozen Pre cooked Doughnuts Dough NUT S45 to 60 minutes Proofing Dough MIS CEL Lane OU S O K E R O P E R AT I O N Preheat Oven COOKING/SMOKING/HOLDING Procedures Manual OvensWith a minimal amount of smoking time is suggested ONE-STEP Cooking Smoked Beef Tongue Smoked Beef BrisketSmoked Fresh Hams Smoked Pork Ribs Smoked Turkey Smoked DuckN I M U M H O L D I N G T I M E R E Q U I R E D 1 hour T H O L D T H E R M O S TAT 160FWhole Smoked Salmon Smoked Fish FilletsN I M U M H O L D I N G T I M E R E Q U I R E D none Shrimp 16 to 20 count Smoked ShrimpCold Smoked Salmon O D H O L D I N G a n d S a N I TAT I O N General Holding Cabinet Operation HOT Foods Food Safety Guidelines Page CO OK /HO LD /SE RVE SYS TE MS

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.
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