Alto-Shaam 1000-TH SERIES manual BEE F Round Cafet ER IA or STE AMS HIP, Roast To 2 roasts

Page 26

C O O K I N G G U I D E L I N E S

BEE F ROUND,

CAFET ER IA OR STE AMS HIP

 

 

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN

Any one of a variety of beef rounds use d for carvi ng on a buffet line . May be bone -in or

 

 

bone less and may have a han dle on or off as require d.

WEIGHT RANGE: 40

to 50

lb (18 to 23

kg)

50

to 80

lb (23 to 36

kg)

Meat should be at a refri gerat ed int ernal temperatu re of 38° to 40°F (3 to 4°C ) when plac ed in a prehea ted oven.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

150°F

(66°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

10 minute s per pound for the first roast (22 minute s per kilogr am)

40 to 49 lb (18 to 22 kg) ROASTS : plu s add 15 minutes for a sec ond roas t.

50 to 80 lb (23 to 36 kg) ROASTS : ONE ROAST ONLY — 7 minut es per pound (15 minut es per kilog ram )

M INI MUM

HOLDING T IME

REQUIRED

40 to 49 lb (18 to 22 kg) ROASTS: 6 to 8 hours

50 to 80 lb (23 to 36 kg) ROASTS:

8 to 12 hours

TIM E REQU IRED

IN “HOLD” CYC LE BEFO RE SE RVING .

MAXIMUM HOLDI NG TIM E

24 hours

FI NAL INTERNAL PRO DUCT T EMPERATURE 138°F (59°C) RARE

OVE RNIGHT COO K & HO LD

MUST do an overn ight cook and hold.

ADDIT IONA L INFOR MATI ON • NO TE S

When cook ing these large roas ts, rein force the shel f supp ort by using two wire she lves in one shel f brac ket.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MOD ELS

 

 

500 S E RI E S

 

 

75 0 SE RI ES

 

1000

SE RI ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

1

 

 

 

 

1

 

 

1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

1 roast

 

 

 

1 to 2 roasts

 

1 to 2 roasts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

40 lb (18 kg)

 

 

 

up to 80 lb (36 kg)

 

up to 80 lb (36 kg)

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

none

 

 

 

 

none

 

 

none

 

 

CAPACITIES ARE BASED ON U.S.

 

 

 

 

 

 

 

 

 

PAN SIZES. GASTRONORM PANS

 

 

 

 

 

 

 

 

 

MAY HOLD MORE OR LESS THAN

 

 

 

 

 

 

 

 

 

 

 

 

THE FOOD QUANTITIES INDICATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The time and temperature are suggested

guidelines

only.

All cooking

should be based on internal

product

temperatures.

 

 

Due to variations in product

quality, weight and desired degree

of doneness,

the cooking timer may need

to be adjusted accordingly.

 

 

 

 

Always

follow local health

(hygiene)

regulations for all

internal temperature requirements.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SECTION 4 • BEE F

24.

Page 25 Page 27
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Page 25 Page 27
Contents LOW Temperature Cooki NG and Holding GUI Delines Alto-Shaam Halo Heat Prod uct Ind ex Oven Prehea tin g Ins tructio ns BeefLOW Temperat URE Cook ING Introduc Tion LO W TEM PE Ratu RE COO KI NG Facts LO W TE MPE Rature CO OKI NG Facts Shrinkage Control and Cooking TimeLabor 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 Remain in HO LD for a specif ied time Uni ted State s FDA foodRequires product s such as red meat to Per iod. Thi s hol ding time requir ementRehea Ting CH EF OPE Rati NG TIP S Phone 800 8.8 74 4 orCleaning and Preventive Maintenance Clean Daily Cooking Guidelines Frozen Convenience Entrée PansRoasts To 8 roasts To 9 roasts Beef BRI SKE TRoast To 4 roast s To 3 roasts Up to 40 lb 18 kg Up to 100 lb 45 kgFul l-siz e sheet pan Full- size sheet pan Beef Shor T RibsPR Eheat the Oven Short Rib s 10 to 12 oz. piece s 18 x 13 x 18 x 26 xPlu s add 8 minute s for each add itiona l roast Beef Stri PL OI N140F 60C RoastsOr more hou rs COR NE D be EFCorned Bee f 9 to 12 lb 4 to 5 kg To 4 roasts To 3 roastsHA MBU Rgers Highly Recom mende d Prim E RI BTo 6 hours Roast36 lb 16 kg 100 lb 45 kg PR IME RIB Speci ALAn overn igh t cook and hold can be done with this cut RIB EYE Opti onalBeef Round 50 to 80 lb 23 to 36 kg Roasts To 12 hours BEE F Round Cafet ER IA or STE AMS HIP40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours Roast To 2 roastsHou r TEN Derl OINFull Load to Rare 1 hour Tenderloi nsPR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg Sea son as desired and place directl y on wire shelvesVEA L LO Not RecommendedPlac e directl y on wire shel ves LAM B, LEGGN 1/1 x 20mm GN 2/1 x 20mm 2 hours Full Loa d18 x 13 x 1 on Shelv ES 18 x 26 x 1 on Shelves To 4 hams To 3 hams HA M, FRE SHPreh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg To 8 hamsTo 2 hours Place ham directly on wire she lves for coo kin gHAM, CU RED and SMO KED NonePOR K Chop S POR K Loin Highl y Reco mmen dedUp to 40 lb 18 kg Up to 100 lb 45 kg Seas on as desir ed and plac e in pansRoasts per pan 12 x 20 x 2-1/2 12 x 20 x 2-1 /2Half-si ze sheet pan Full-s ize she et pan POR K RIB SOptiona l 170F 77C Proc Esse D Meats2 to 2 hou rs Full Load Half-si ze sheet pans Ful l-siz e sheet pans Chick EN Breasts275F 135C 185F 85 C 275 to 300F 135 to 149C2 to 3 hours Ful l Loa d Ful l-siz e sheet pan Full- size sheet panChick EN, WHO LE Chic KEN , FR IED TWO -STE P ME Thod Foll OW Load Capacities for CHICKEN, Pieces & HalvesCornish hens COR Nish HensRock Cor nish Game Hens 12 oz 340 gram s eac h 300F 149C DUC K, WH OLEPR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DucksTurke y Tur keys Turk EYTurke y Turkeys Tur keys Turke y breasts Tur key brea sts Turkey breasts TU Rkey Brea STPR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg Turke y breasts Turke y breas ts Turkey breast sTo 8 hours Turk EY RollTo 4 hou rs Full Load Turk ey roll s Turkey rolls Tur key rollsFish , BAK ED 28 to 32 salmon steaks SAL MON ST Eaks2 hou rs Full Load Trou T 190F 88C POT Atoes , BakedPreh EAT the Oven Potatoes, Bak ing 80 to 90 count 30 to 36 potatoes203mm to 229mm Quic HETo 9 pie pla te Rice BAK ED EGG Custar D Minu tes, 4 oz. ram ekins Up to 3 hou rs for 4 stea m pansSH EET CA KE 2 hours Ful l Loa dTo 10 round CHE ESE CA KEMinutes to 2-3 hou rs depend ing on pan depth Spr ing- form pans Sprin g-form pans Spri ng-f orm pansFoil half -siz e pans Half-si ze pans Froze N CON Venienc E EN TRÉ ESFoil half -siz e pans Hal f-siz e pans 4 qts 10 x 12 x 2-1/200 SER I ES Froz EN POR TIO NED CON VEN IEN CE Entr ÉESSER IES Appr oximatel y Per full -siz e sheet pan PR EC OOK ED Froz EN FIN GER FO ODSAppr oxim atel y Per full -siz e sheet pan 30 to 45 minu tes 45 to 60 minut es Minute sNon e BRE Akfas T Sand WI CH ES , Fres H or PRE MAD EMinut es To 3 hoursCook IES Approximate pan capaci ty 24 cookies per full-size sheet pan45 to 60 minutes Dough NUT SPR EH EAT the Oven Frozen Pre cooked Doughnuts Proofing Dough MIS CEL Lane OU S O K E R O P E R AT I O N COOKING/SMOKING/HOLDING Procedures Manual Ovens Preheat OvenWith a minimal amount of smoking time is suggested ONE-STEP Cooking Smoked Beef Brisket Smoked Beef TongueSmoked Fresh Hams Smoked Pork Ribs N 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 Smoked DuckSmoked Turkey T H O L D T H E R M O S TAT 160FN I M U M H O L D I N G T I M E R E Q U I R E D none Smoked Fish FilletsWhole Smoked Salmon Smoked Shrimp Shrimp 16 to 20 countCold 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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