Alto-Shaam 750 Sm Ok Ed Fr Esh Ha Ms, Sm Oke D Pork Rib S, Co Ok Ing & Sm Ok In G Gui Del Ines

Page 69
CO OK ING & SM OK IN G GUI DEL INES

CO OK ING & SM OK IN G GUI DEL INES

 

 

 

SM OK ED FR ESH HA MS

 

 

 

 

 

 

 

SM OKE D PORK RIB S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PR ODU CT SPEC IFICAT IONS and PREP ARATION

 

 

 

 

PRODUCT

SPECIF ICATIONS

an d PREP ARATION

 

 

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)

 

 

 

 

 

 

Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):

 

 

Seaso n as desir ed and place directly on wire shel ves.

 

 

 

 

 

1-1/2 down (38 mm or less)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ribs can be cooked frozen or thawed. Season as desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place ribs on sheet pans, slightly over lapping or use rib rack

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

shelves for more even smoke penetration. If desired,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

barbecue sauce can be included with init ial seasoning to

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

allow it to cook into the ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

W OO D CHIP
CO NTAI NER:
F UL L

 

 

 

 

 

 

 

W O O D C HI P C O N TA I NE R : FU LL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D OO R VENT S:
CLO SED

 

 

 

 

 

 

 

 

 

D O OR VE N T S:
CL OS ED

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SET

HOL D T HERMOSTAT

 

 

 

 

 

 

 

 

 

S ETHO L D T H ER MO S TAT

 

 

 

 

 

 

 

 

160°F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

160°F

 

 

 

 

 

 

 

 

 

 

 

(71°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(71°C )

 

 

 

 

 

 

 

SET

C OOKT HERMO

STAT

 

 

 

 

 

 

 

 

S ET

CO O K T H E RM OS TA T

 

 

 

 

 

 

 

250° to 275°F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

250°F

 

 

 

 

 

 

 

 

 

(121° to 135°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

(121°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SET

 

CO OKI NG TI M ER

 

 

 

 

 

 

 

 

 

S ET

CO O KI NG T I M ER

 

 

 

 

12 minut es per poun d for the firs t ham

 

 

 

 

 

 

THAWED RIBS :

2-1/ 2 to 3-1/ 2 hours

 

 

 

 

 

(26 minu tes per kil ogr am)

 

 

 

 

 

 

 

 

 

 

PLUS : add 30 minu tes for each additional ham .

 

 

 

 

 

 

FROZEN RIB S:

3-1/ 2 to 4-1 /2 hour s

 

 

 

SET

 

SM OKI NG TI M ER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3 TO 4 SMOKING CYCL ES*

 

 

 

 

 

 

 

 

S ET

SM O KI NG T I M ER

 

 

 

 

 

 

1 hou r for each smokin g cycle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 hour for mediu m smoked flavor

 

 

 

* FILL WOOD CHIP CONTA INE R FOR EACH CYC LE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M I NI MUMH O LDI NG TIMEREQ UIRED

 

 

 

 

 

 

MI NI M U M H O L DI N G TI M E R EQ U I R ED

 

 

 

 

 

 

 

 

2 hour s

 

 

 

 

 

 

 

 

 

 

 

 

 

1-1/ 2 hours

 

 

 

 

TIM E RE QUI RED IN "HOL D" CY CLE BEFOR E SERVI NG .

 

 

 

 

 

TIME REQU IRED

IN "HOLD" CY CLE BEF ORE SERVING .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M AXI MUMHOLDINGTI M E

 

 

 

 

 

 

 

 

M A XI MU M HO LD IN G T IM E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12 HOURS: At the end of the hold cyc le, hea ted barb ecue

 

 

 

 

 

 

 

 

10 hou rs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sauce can be adde d to the ribs imm edia tely before servin g.

 

 

FI NAL I NT ERNALPRODUCTTEMPERATU

RE

 

 

 

 

FI N AL I N TE RN A L PR OD UC T T EMPE R ATU R E

 

 

 

 

 

 

 

100°F (71°C)

 

 

 

 

 

 

 

 

 

160° to 170°F (71° to 77°C) WELL DONE

 

 

 

 

OVER NIG HTCO OK & HOLD

 

 

 

 

 

 

 

OV E R NI G HT CO O K & H O LD

 

 

 

 

 

 

 

 

Option al

 

 

 

 

 

 

 

 

 

 

 

 

 

Optiona l

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODEL S

 

 

 

767- SK

& 1767 -S K

 

 

 

 

MODELS

 

 

 

7 67 -S K & 1 7 67 - SK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 rib rac k OR 3 fla t wire shel ves

 

 

 

 

 

 

 

 

 

 

2 per compartment

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

13 sla bs per rib rack shel f.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

per comp artm ent

 

 

 

ITEMS PER SHEL F

 

 

 

 

3 to 4 hams

 

 

 

 

 

ITEMS PER SHE LF

 

14 to 18 sla bs per flat wire shelf .

 

 

 

APPROXIMATE

 

 

 

6 to 8 hams - up to 100 lb (45 kg)

 

 

 

 

APPROXIMATE

 

 

 

 

60 lb (27 kg)

 

 

 

MAXIMUM CAPACITY

 

 

 

per compartment

 

 

 

 

 

MAXIMUM CAPACITY

 

 

 

per comp artm ent

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

18” x 26” x 1” WITH WIRE SHELVES

 

 

 

 

 

 

 

 

 

 

 

none

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

 

 

(GN 2/1 x 20mm NO SHELVES)

 

 

 

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 6 • SMO KING PROCEDURES

67.

Page 68 Page 70
Image 69
Page 68 Page 70
Contents Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINESGE NE RAL INDEX SECTIO N 3 Clean ing and Mainten anceSECTIO N 1 Low Temperature Cooking Introduction Low Tempera ture Cooki ng Fact sWelcome 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 NTO CALC UL ATE LO W TE MPE RATURE CO OKI NG FACTSME AT SH RINK AG E 1. Temperature at which meat is cookedLABOR AND EQUIPMENT COST REDUCTION M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S ACCESSORIES DESCRIPTIONDESCRIPTION 1000-TH-IHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDANY KIND. DO NOT USE WATER JET TO CLEAN WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N 1. PREPARE OVEN FOR COOKIN G COOKING and HOLDING PROCEDURES - MANUAL OVENS2. PREH EAT OVEN 3. PREPARE PRODUCT FOR COOKING8. DETERM INING IF PRO DUCT IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to theRED MEA T 10. CA RE AND CL EANING 9. REHEA TINGCH EF OPE RATI NG TIP S MAINTENANCE CLEANI NG AND PREVENTIVECLEANING AGENTS CLEANING MATERIALSHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGDA NGE R D A N GE ROV EN C O O K I N G G U I D E L I N E SPRE HEA T INSTRMODELS BEEF BRI SKE TPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg SET HOL D THERMOS TATMOD ELS BEEF SHOR T RIBS1000 PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s100 0 SER BEEF STRI PL OI N130F 54C RARE Opti onalCorned Bee f 9 to 12 lb 4 to 5 kg COR NE D BE EFSET HOLD THERMOS TAT 3 to 4 roasts165F 74C HA MBU RGERSCooking time depen ds on the desi red degree of donene ss CheckD OOR V ENT S ONE -HA LF OP EN PRIM E RI B40 lb 18 kg 120 lb 54 kg2 roasts PR IME RIB SPECI AL36 lb 16 kg 100 lb 45 kgRIB EYE Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg BEEF ROUNDBee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per poundCAFET ER IA OR STE AMS HIP BEE F ROUNDWEIGHT RANGE 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours6 tenderloi ns TEN DERL OINVEA L LO IN PR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg8 roast s and plac e directl y on wire shel ves LAM B, LEGOVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg SET HOL D THERMOSPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone LAMB RACKS Frenc hed18” x 13” x 1” ON SHELV ES 18” x 26” x 1” ON SHELVESMODE LS HA M, FRE SHPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg DOOR VE NTS ONE- HALF O PENMO DEL S HAM, CU RED AND SMO KED160F 71C Optiona lPOR K CHOP S POR K LOIN PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg3 roast s C O O K I N G G U I D E L I N E S POR K SHO ULD ERBoston Butt , Bonel ess 8 to 10 lb 4 to 5 kg POR K RIB S PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or lessPork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less PROC ESSE D MEATS CHICK EN BREASTS PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s185F 85C MO DE LS CHIC KEN , PIE CE S and HA LVE SS ET HOL D THERMOS TAT 30 minu tesPREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg CHICK EN, WHO LETWO-STEP FRI ED CHICKEN CHIC KEN , FR IED - TWO -STE P ME THODFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGEHENS COR NISHRock Cor nish Game Hens 12 oz 340 gram s eac h 175F 79CPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE1 hou r 3 ducks25 lb 11 kg TURK EY1 turke y 2 turkeysPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg TU RKEY BREA ST2 turke y breasts 4 tur key brea stsPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg TURK EY ROLL2 turk ey roll s 4 turkey rollsnon e FISH , BAK ED150F 66C SAL MON ST EAKS1 lb 454 gm dre ssed TROU TPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count POT ATOES , BAKEDAlways stor e pota toes at room temper ature 190F 88C8 to 9 pie pla te QUIC HE203mm to 229mm 2 quic hesRICE BAK ED EGG CUSTAR D SH EET CA KE 8 to 10 round CHE ESE CA KEspr ing- form pans sprin g-form pans1 00 0 SER IES FROZE N CON VENIENC E EN TRÉ ESPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN MODELSMODELS FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES750 SER IES 1 0 00 SER I ESCHI CKEN NUGGET S PR EC OOK ED FROZ EN FIN GER FO ODSCORN DOGS EGG ROLLSApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E90 minut es 160F 66CApproximate pan capaci ty 24 cookies per full-size sheet pan COOK IESPR EH EAT THE OVEN Frozen Pre cooked Doughnuts DOUGH NUT SApproximat e pan capacity 30 doug hnuts per full-s ize shee t pan 45 to 60 minutesPROOFING DOUGH SECTION 4 MIS CEL LANE OU S S M O K I N G O V E N C O N T R O L PA N E L S M O K E R O P E R AT I O NCONT ROL S AND INDICA TORSWA RNI NG COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS1. PREPAR E OVEN FOR COOKING 2. PREHEAT OVE NTIMES SM O KING8. SET SMOKING TIM ERDANGER DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGD AN GE R SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULTSM OKE D BE EF TO NGUE SMO KED BE EF BRISK ETCO OKING & SM OK IN G GUI DEL IN ES MOD ELSSM OKE D PORK RIB S SM OK ED FR ESH HA MSCO OK ING & SM OK IN G GUI DEL INES MODEL SSMO KE D TURKE Y SMOKE D DUCKMO DEL S 7 67 -S K & 176 7- S KWH OL E SMOKE D SALM ON SMOK ED FIS H FIL LE TSPAN PLACEMENT Pos ition 1, 4 W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SEDC O O K I N G & S M O K I N G G U I D E L I N E S SMOK ED SHRI MP767 - SK 176 7-SKCO OK ING & SM OK ING GUIDEL IN ES COLD SMO KED SALM ON7 6 7-SK & 1 76 7 -S K ING RED IEN TS REQUIREDFOOD HOLDING - FUNCTION & VALUE F O O D H O L D I N G a n d S A N I TAT I O NGE NE RAL HOL DI NG GUID EL IN ES C AUTIONOnly HOT food should be placed into the cabinet GENERAL HOLDING CABINET OPERATIONS A NI TATION INTERNAL FOOD PRODUCTTEMPERATURESSUMMARY FOOD SAF ETY GUIDELI NESCe nter fo r Foo d Saf ety and Ap p lied Nu trition Foo d and Dru g Adm ini str at io na twen ty -fo ur hou r emer gen cy Alto- Sha am has es tab lish edserv ice call cent erCO OK /HO LD /SE RVE SYS TE MS
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