Alto-Shaam 500, 750 manual Danger, D An Ge R, Sever E Damage Or Electr Ica L Haz Ard Could Res Ult

S M O K E R O P E R AT I O N

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

11.REHE ATING

A.Any overpr odu ction mus t be removed from the oven, wra ppe d, qui ckly chill ed, and refr igerated. Produ ct can be remo ved from refr igeration and returne d to the oven for reheat ing the next day.

B.Product s must be reheated at a tem peratu re range of 250 °F to 275°F (121°C to 135° C). Refer to individua l cooking instruc tions for the cor rect ther mos tat setting for the produ ct bein g reheated.

C.Length of time necessary to reheat a

produ ct depends on the type of produc t and the quantity to be reheated. Time should be base d on intern al product temperatu re. Use a poc ket ther mom eter to sense the int ernal produ ct temp era ture of the reheated produ ct. Follow local health (hygiene ) regu lations for the interna l temperature requ ired for rehe ated product s.

United Sates food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period of 15 seconds.

12. SMOK ING PROCED URE OP TIONS: Many of the proce dures listed in the front secti on of this guide can be adapte d to the Alto-Sha am Smoker .

1.Follow the load capaciti es for the 750 series ovens. Fol low the coo king and holding temper atures and

2.times listed .

Set the Smoking Timer for the amou nt of smok e

3.flavor desi red.

A.ONE-STEP COOK ING:
Aft er the cook timer cy cles to the “O FF”
po si tio n and the mi ni mum number of hour s in
the HOLD cy cle ha ve elaps ed, the product may
remai n ON HOLD unt il ser vin g time.
B.TWO-STEP COOK ING :		the oven aft er the
Remo ve pro duc t fro m			cycle.
min imum number of ho ur s in the HOLD
Ch ill pro duc t quic kly	an d prepare for
refr ig er at ed st orage.	Refr ig er ate d product can
be sauce d and fin is hed on a ch ar-broil er, in a				r
con vec tion ov en , a comb in ati on ove n/steame
or in a sala man der fo r a la car te service.			This
pro ce ss takes be twee n 8 an d 15 minutes			and
in sures a te nd er, juicy		an d fre sh tasting	ng
pro duc t. Wh en us in g coo k/ chill processi

tech niques , pro duct s have an ext ended sto rage life of 5 da ys wh ic h inc lude s the da y of

prep ar ati on an d the day of ser vic e.

CARE and CLE ANING

1.Disconn ect the oven from the powe r sourc e.

2.Clean oven cavity, wire shel ves and drip pan daily, at the end of each cook, smoke and hold cycl e.

3.Refer to Care and Cleaning instruct ions in Section 3.

DANGER

DISCO NNECT UNI T FROM

POW ER SOURCE BEF ORE

CLEANI NG OR SER VICING .

D AN GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

SECTI ON 5 • LOW TEM PE RATURE COOKIN G & SM OK IN G OPERATION

65.