Alto-Shaam 1000 SERIES Pot Atoes , Baked, C O O K I N G G U I D E L I N E S, Mo Del S, 190F 88C

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

POT ATOES , BAKED

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Potatoes, Bak ing: 80 to 90 count

Always stor e pota toes at room temper ature .

Wash pota toes befo re placin g in a preheated oven. Allow oven to prehea t for a minim um of 30 min utes. Pla ce pot atoes direct ly on wire shelves.

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

190°F

(88°C)

SET COOK THE RMO STAT

325°F

(163°C )

SET COOKI NG TI ME R

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

MI NI MUM HOLDING T IME REQUIRED

none

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

7 hours

		FINA	L INTERNAL		PRODUCT		TEMPERATURE
					190°F (88°C)
			OVE RNIGHT			CO OK & HOL D
			Not Recomme nded
			ADDIT IONAL		INFOR MATI ON • NOT ES
* The large variation in the abov e cook ing time is due to the great diff erenc e in the seaso nal moi sture content										of
pot ato es. Use a pocket- type thermom eter to determine the int erna l temper atur e of the product .
			DO NOT OVER-C OOK.
MO DEL S		5 00	SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES			3				4		4
ITEMS PER SHELF	10 to 12 pot atoes per she lf					20 to 25 potato es per shelf		20 to 25 pota toes		per she lf
MAXIMUM CAPACITY		30 to 36 potatoes				80 to 100 pota toes			80 to 100 potat oes
APPROXIMATE
PANS		none					none		none
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIESINDICATED.
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.

SEC TION 4 • MI SC EL LA NEOU S

48.