Alto-Shaam 1000 SERIES, 750, 500 manual Determ Ining If Pro Duct, Red Mea T, O P E R At I O N

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8. DETERM INING IF PRO DUCT

O P E R AT I O N

COOKING and HOLDING PROCEDURES — MANUAL OVENS

8. DETERM INING IF PRO DUCT

IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the

“OF F” posi tion.

B. Befor e opening the ove n door, leave the produ ct in the HOL D cycle for a min imu m of one hou r. This time period will allow the oven tem pera ture to decrease from the COOK setti ng to the select ed HOLD temper ature. During this one hour perio d, the produc t will con tinue to cook .

C. Insert a thermome ter into the cente r of the produ ct to determin e if the correct inte rnal temperatu re has been reached.

RED MEA T :

RARE: 130° to 135°F

(54 ° to 57°C) MEDIUM: 140° to 145°F (60 ° to 63°C)

WELL: 155° to 160°F (66 ° to 71°C)

D. When following the procedures in the individual produ ct cooking instructi ons, additional cookin g time shoul d not be necessary. If, howev er, the requir ed inter nal produ ct temper ature has not been reached aft er the product has remained in the HOLD cycl e for the one hour minimum time per iod, additional cookin g time may be added .

Use the sam e COO K temperat ure set for the origin al cook ing cycle until the cor rect inte rnal temp erature has been reached.

 

 

 

 

In the Uni ted

State s,

FDA food

cod e

requires product s such as red meat to

remain in “HO LD” for a specif ied time

per iod. Thi s hol ding time requir ement

is ba sed

on

the

inte rnal

prod uct

tempera ture

des ired for the

finis hed

produ ct

and

 

includes

the one

hour

time

peri od

whil e the

ove n decr ease s

from

the

cooki ng

tempe ratu re to the

hol ding tem pera ture and the

prod uct

continue s to cook.

 

 

 

 

INTERNAL PRODUCT

 

TIM E* IN HOLD CYCLE

TEMPERATURE

 

REQUIRED BY FOOD CODE

 

 

 

130°F (54°C)

 

1 HOUR, 52 MINUTES

 

 

 

131°F (55°C)

 

1 HOUR, 29 MINUTES

 

 

 

133°F (56°C)

 

56 MINUTES

 

 

 

135°F (57°C)

 

36 MINUTES

 

 

 

136°F (58°C)

 

28 MINUTES

 

 

 

138°F (59°C)

 

18 MINUTES

 

 

 

140°F (60°C)

 

12 MINUTES

 

 

 

142°F (61°C)

 

8 MINUTES

 

 

 

144°F (62°C)

 

5 MINUTES

 

 

 

145°F (63°C)

 

4 MINUTES

 

 

 

147°F (64°C)

 

2 MINUTES, 14 SECONDS

 

 

 

149°F (65°C)

 

1 MINUTES, 25 SECONDS

 

 

 

151°F (66°C)

 

54 SECONDS

 

 

 

153°F (67°C)

 

34 SECONDS

 

 

 

155°F (68°C)

 

22 SECONDS

 

 

 

157°F (69°C)

 

14 SECONDS

 

 

 

158°F (70°C)

 

0 SECONDS

 

 

 

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SECTION 2 • OPERATION

9.

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Page 10 Page 12
Contents Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINESLow Tempera ture Cooki ng Fact s SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX SECTIO N 1 Low Temperature Cooking IntroductionWelcome to the cost saving convenience of Low Temperature Cooking LOW TEMPERATURE COOKING INTRODUC TIONLO W TEM PE RATU RE COO KI NG FACTS L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N1. Temperature at which meat is cooked LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE ME AT SH RINK AG ELABOR AND EQUIPMENT COST REDUCTION 1000-TH-I ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S DESCRIPTIONWARRANTY BECOMES VOID IF APPLIANCE IS FLOODED AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEANO P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 3. PREPARE PRODUCT FOR COOKING COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 2. PREH EAT OVENRED MEA T 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 10. CA RE AND CL EANING 9. REHEA TINGCH EF OPE RATI NG TIP S CLEANING MATERIALS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING AGENTSD A N GE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF DA NGE RINSTR C O O K I N G G U I D E L I N E SOV EN PRE HEA TSET HOL D THERMOS TAT BEEF BRI SKE TMODELS PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kgPR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s BEEF SHOR T RIBSMOD ELS 1000Opti onal BEEF STRI PL OI N100 0 SER 130F 54C RARE3 to 4 roasts COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg SET HOLD THERMOS TATCheck HA MBU RGERS165F 74C Cooking time depen ds on the desi red degree of donene ss120 lb 54 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 40 lb 18 kg100 lb 45 kg PR IME RIB SPECI AL2 roasts 36 lb 16 kgRIB EYE 14 lb 6 kg ROAST S 10 minut es per pound BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours BEE F ROUNDCAFET ER IA OR STE AMS HIP WEIGHT RANGE6 tenderloi ns TEN DERL OIN8 roast s VEA L LO INPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg SET HOL D THERMOS LAM B, LEGand plac e directl y on wire shel ves OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg18” x 26” x 1” ON SHELVES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 13” x 1” ON SHELV ESDOOR VE NTS ONE- HALF O PEN HA M, FRE SHMODE LS PREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kgOptiona l HAM, CU RED AND SMO KEDMO DEL S 160F 71CPOR K CHOP S 3 roast s POR K LOINPREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kg C O O K I N G G U I D E L I N E SPOR K SHO ULD ER Pork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less POR K RIB SPREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less PROC ESSE D MEATS 185F 85C CHICK EN BREASTSPREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s 30 minu tes CHIC KEN , PIE CE S and HA LVE SMO DE LS S ET HOL D THERMOS TATPREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg CHICK EN, WHO LEFRYING FROM REFRIGERATED STORAGE CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYIN G DIRE CTLY FRO M THE OVEN175F 79C COR NISHHENS Rock Cor nish Game Hens 12 oz 340 gram s eac h3 ducks DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 1 hou r2 turkeys TURK EY25 lb 11 kg 1 turke y4 tur key brea sts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 2 turke y breasts4 turkey rolls TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 2 turk ey roll snon e FISH , BAK ED150F 66C SAL MON ST EAKS1 lb 454 gm dre ssed TROU T190F 88C POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count Always stor e pota toes at room temper ature2 quic hes QUIC HE8 to 9 pie pla te 203mm to 229mmRICE BAK ED EGG CUSTAR D SH EET CA KE sprin g-form pans CHE ESE CA KE8 to 10 round spr ing- form pansMODELS FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN1 0 00 SER I ES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 750 SER IESEGG ROLLS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S CORN DOGS160F 66C BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan 90 minut esApproximate 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 Approximat e pan capacity 30 doug hnuts per full-s ize shee t panPROOFING DOUGH SECTION 4 MIS CEL LANE OU S INDICA TORS S M O K E R O P E R AT I O NS M O K I N G O V E N C O N T R O L PA N E L CONT ROL S AND2. PREHEAT OVE N COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 1. PREPAR E OVEN FOR COOKINGTIM ER SM O KINGTIMES 8. SET SMOKINGSEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER D AN GE RMOD ELS SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE CO OKING & SM OK IN G GUI DEL IN ESMODEL S SM OK ED FR ESH HA MSSM OKE D PORK RIB S CO OK ING & SM OK IN G GUI DEL INES7 67 -S K & 176 7- S K SMOKE D DUCKSMO KE D TURKE Y MO DEL SW OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON PAN PLACEMENT Pos ition 1, 4176 7-SK SMOK ED SHRI MPC O O K I N G & S M O K I N G G U I D E L I N E S 767 - SKING RED IEN TS REQUIRED COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES 7 6 7-SK & 1 76 7 -S KC AUTION F O O D H O L D I N G a n d S A N I TAT I O NFOOD HOLDING - FUNCTION & VALUE GE NE RAL HOL DI NG GUID EL IN ESOnly HOT food should be placed into the cabinet GENERAL HOLDING CABINET OPERATIONS A NI TATION INTERNAL FOOD PRODUCTTEMPERATURESFoo d and Dru g Adm ini str at io n FOOD SAF ETY GUIDELI NESSUMMARY Ce nter fo r Foo d Saf ety and Ap p lied Nu tritioncall cent er Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy serv iceCO OK /HO LD /SE RVE SYS TE MS
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