Alto-Shaam 1000-TH SERIES, 750-TH SERIES, 500-TH SERIES manual Chic KEN , FR IED TWO -STE P ME Thod

Page 41

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

CHIC KEN , FR IED — TWO -STE P ME THOD —

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN Chicke n Pie ces: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut

Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredg e in dry breadin g. Coat pans with vegeta ble release spray. Place chicken side-by -side on pans — separating breas ts and wing s from legs and thighs. Cover chicken loosely with clear plastic wrap.

FOLL OW LOAD CAPACITIES FOR CHICKEN, PIECES & HALVES

DOOR VE NTS: ONE- HALF O PEN

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

275°F

(135°C )

SE T COOKI NG TI ME R

2-1/ 2 to 3 hours Ful l Loa d

MINIMUM

HO LDING T IME

REQUIRED

 

non e

 

 

 

TIM E REQUIR ED IN “HOLD ” CYCLE

BE FOR E SERVIN G.

FI NA L INTE

RNAL PRODUCT

TEMPERATURE

 

180°F (79°C)

 

MA XIMUM HOLDI NG TIME

4 hour s

OVER NIGH T CO OK & HOLD Not Recom mended

ADDIT IONAL IN FO RM ATIO N • NO TES

TWO-STEP FRI ED CHICKEN

The two-step metho d consists of precooki ng the chi cke n in a low tempera ture ove n to retain the product moistur e, then addin g the crisp , fri ed appearance by insert ing the produ ct in a fryer for a very short period of time . Thi s method can be used with produ ct directly from the oven or the produc t can be prec ooked and fried dire ctly from refrig erat ed storage. With the two-s tep method the chi cken will be moist, flavorfu l, plum p and golde n brown. Shri nkag e will be low and shorten ing in the fry er wil l last much longe r.

1.

FRYIN G DIRE CTLY FRO M THE OVEN

1.

FRYING FROM REFRIGERATED STORAGE

Prehea t fryer to 335° F (168°C ).

Remove chicke n from the Alto-Sha am Hal o Hea t oven,

2.

If hea vier

or cris per breadi ng is des ired, remove

 

wrap, chill rap idly and store under refriger ation at

 

requir ed portion of chic ken from the oven and dredge

2.

38° to 40°F (3° to 4°C).

3.

in fresh breadin g.

Prehea t fryer to 335°F (168°C).

Drop chick en in fryer for three minu tes or until

3.

Remove require d porti on of prec ooked chic ken from

4.

chick en is gold en brow n.

4.

refri gerated storage .

Chick en can be fri ed per customer order or in larger

Drop chic ken in fryer for 6 to 7 minut es or until

 

quantities.

When fryi ng large r quant ities, place fried

 

chic ken is golden brow n.

 

pieces on a sheet pan with wire gri d insert and pla ce

 

 

 

pans in a prehe ate d Alto- Shaam display case or in a

 

 

 

prehea ted hold ing cabi net with door vents fully open.

 

 

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 • PO ULTRY

39.

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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 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 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 vesGN 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 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 /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 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 ThodCornish hens COR Nish HensRock Cor nish Game Hens 12 oz 340 gram s eac h PR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE300F 149C DucksTurke y Tur keys Turk EYTurke y Turkeys 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 28 to 32 salmon steaks SAL MON ST Eaks2 hou rs Full Load Trou T Preh EAT the Oven Potatoes, Bak ing 80 to 90 count POT Atoes , Baked190F 88C 30 to 36 potatoes203mm to 229mm Quic HETo 9 pie pla te 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 2-1/200 SER I ES Froz EN POR TIO NED CON VEN IEN CE Entr ÉESSER IES 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 IES45 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 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 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 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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