Alto-Shaam 500 Smoke D Duck, Smo Ke D Turke Y, Mo Del S, 7 67 -S K & 176 7- S K, S K & 1767-S K

Page 70

SMOKE D DUCK

CO OKING & SM OK IN G GUI DEL IN ES

SMOKE D DUCK

PRODU CT SP ECI FI CATI ONS and PREPARATION Duck, Whole: 4 to 5 lb (2 kg)

Seas on as desired. Rub wit h oil and papr ika. Place ducks direct ly on wire shelves.

W OO D CHI P CONTAINER : FULL

DO O R VENT S: C LO SED

SET HO LD T HERMO STA T

160°F

(71°C)

SET CO OK T HERM OSTAT

300°F

(149°C)

SET C OOK ING TIM ER

3-1/2 to 4 hou rs

SET SMOK ING TIM ER

1 hou r

M IN IMUM	HO L D IN G TI ME	REQUI RED
	1 hour
TIM E REQ UIRED	IN "HOLD" CYCLE	BE FOR E SERV IN G.

M AXI MUM HOLDING		TI M E
	8 hours
FIN AL I NT ERNAL PROD UCT		TEMPER ATU RE
185° to 190°F (85°to 88° C)
OVER NIG HT COOK		& HO LD
	Not Recom mended

MO DEL S	767-S K & 1767-S K

NUMBER OF SHELVES	2 per com partment
ITEMS PER SHELF	6 ducks per shelf
	12 ducks - 60 lb (27 kg)
APPROXI MATE	12 ducks - 60 lb (27 kg)
MAXI MUM CAPACITY	per compartment
PANS	none

SMO KE D TURKE Y

PRO DUCT SPECI FICATIONS and PRE PARATION Turkey, Whole: 25 lb (11 kg)

Turke y must be fully tha wed . Season as desire d. Rub with oil, butter, or margarin e (optiona l). Pla ce turk eys direc tly on wire shel ves.

W OO D C H IP CO NT AI N ER : F UL L

D O OR VE N T S: C LO SE D

SE T H O L D T HE RM O STA T 160°F

(71°C )

SE T C O O K T HE R MO ST AT

275°F

(135° F)

SE T C O O K I N G TI M ER

10 minu tes per pound for the first turkey

(22 minute s per kilogra m)

plus

add 30 min utes for the sec ond turke y.

SE T S M O K I N G TI M ER

1 hour

MI N IM U M H OL DI N G TI M E R EQ U I R ED 1 to 2 hours

TI ME REQUI RED IN "HOLD " CY CLE BEF ORE SERVING .

M A XI MU M HO LD IN G T I ME

10 hour s

F IN AL IN TE RN A L PR O DU CT T EM P E R AT UR E

185°F (85 °C)

OV E RN I GH T C OO K & HO L D

Highly Recommended. When cooking and holding overnight, set the cook thermostat to 250°F (121°C).

MODELS	7 67 -S K & 176 7- S K

NUMBER OF SHELVES	1 per compartme nt
ITEMS PER SHELF	2	tur keys
	2	tur keys
APPROXIMATE	2	tur keys
MAXI MUM CAPACITY	per compartme nt
PANS		none

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 6 • SM OKI NG PROCE DURES

68.

Image 70

Contents LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven sSECTIO N 1 Low Temperature Cooking Introduction SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX Low Tempera ture Cooki ng Fact sLOW TEMPERATURE COOKING INTRODUC TION Welcome to the cost saving convenience of Low Temperature CookingL 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 N LO W TEM PE RATU RE COO KI NG FACTSME AT SH RINK AG E LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE 1. Temperature at which meat is cookedLABOR AND EQUIPMENT COST REDUCTION DESCRIPTION ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S 1000-TH-IANY KIND. DO NOT USE WATER JET TO CLEAN AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDPANEL IDENT IF ICA TION OV EN COM PART ME NT CONTROLO P E R AT I O N 2. PREH EAT OVEN COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 3. PREPARE PRODUCT FOR COOKINGIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 8. DETERM INING IF PRO DUCTRED MEA T 9. REHEA TING 10. CA RE AND CL EANINGCH EF OPE RATI NG TIP S CLEANING AGENTS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING MATERIALSDA NGE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF D A N GE RPRE HEA T C O O K I N G G U I D E L I N E SOV EN INSTRPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg BEEF BRI SKE TMODELS SET HOL D THERMOS TAT1000 BEEF SHOR T RIBSMOD ELS PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s130F 54C RARE BEEF STRI PL OI N100 0 SER Opti onalSET HOLD THERMOS TAT COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg 3 to 4 roastsCooking time depen ds on the desi red degree of donene ss HA MBU RGERS165F 74C Check40 lb 18 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 120 lb 54 kg36 lb 16 kg PR IME RIB SPECI AL2 roasts 100 lb 45 kgRIB EYE Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per poundWEIGHT RANGE BEE F ROUNDCAFET ER IA OR STE AMS HIP 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hoursTEN DERL OIN 6 tenderloi nsPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg VEA L LO IN8 roast s OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg LAM B, LEGand plac e directl y on wire shel ves SET HOL D THERMOS18” x 13” x 1” ON SHELV ES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 26” x 1” ON SHELVESPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHMODE LS DOOR VE NTS ONE- HALF O PEN160F 71C HAM, CU RED AND SMO KEDMO DEL S Optiona lPOR K CHOP S PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg POR K LOIN3 roast s POR K SHO ULD ER C O O K I N G G U I D E L I N E SBoston Butt , Bonel ess 8 to 10 lb 4 to 5 kg PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less POR K RIB SPork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less PROC ESSE D MEATS PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s CHICK EN BREASTS185F 85C S ET HOL D THERMOS TAT CHIC KEN , PIE CE S and HA LVE SMO DE LS 30 minu tesCHICK EN, WHO LE PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kgFRYIN G DIRE CTLY FRO M THE OVEN CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYING FROM REFRIGERATED STORAGERock Cor nish Game Hens 12 oz 340 gram s eac h COR NISHHENS 175F 79C1 hou r DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 3 ducks1 turke y TURK EY25 lb 11 kg 2 turkeys2 turke y breasts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 4 tur key brea sts2 turk ey roll s TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 4 turkey rollsFISH , BAK ED non eSAL MON ST EAKS 150F 66CTROU T 1 lb 454 gm dre ssedAlways stor e pota toes at room temper ature POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count 190F 88C203mm to 229mm QUIC HE8 to 9 pie pla te 2 quic hesRICE BAK ED EGG CUSTAR D SH EET CA KE spr ing- form pans CHE ESE CA KE8 to 10 round sprin g-form pansPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES MODELS750 SER IES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 1 0 00 SER I ESCORN DOGS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S EGG ROLLS90 minut es 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 160F 66CCOOK IES Approximate pan capaci ty 24 cookies per full-size sheet panApproximat e pan capacity 30 doug hnuts per full-s ize shee t pan DOUGH NUT SPR EH EAT THE OVEN Frozen Pre cooked Doughnuts 45 to 60 minutesPROOFING DOUGH SECTION 4 MIS CEL LANE OU S CONT ROL S AND 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 INDICA TORS1. PREPAR E OVEN FOR COOKING COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 2. PREHEAT OVE N8. SET SMOKING SM O KINGTIMES TIM ERD AN GE R DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULTCO OKING & SM OK IN G GUI DEL IN ES SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE MOD ELSCO OK ING & SM OK IN G GUI DEL INES SM OK ED FR ESH HA MSSM OKE D PORK RIB S MODEL SMO DEL S SMOKE D DUCKSMO KE D TURKE Y 7 67 -S K & 176 7- S KPAN PLACEMENT Pos ition 1, 4 SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED767 - 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 176 7-SK7 6 7-SK & 1 76 7 -S K COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES ING RED IEN TS REQUIREDGE NE RAL HOL DI NG GUID EL IN ES 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 C AUTIONGENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinetINTERNAL FOOD PRODUCTTEMPERATURES S A NI TATIONCe nter fo r Foo d Saf ety and Ap p lied Nu trition FOOD SAF ETY GUIDELI NESSUMMARY Foo d and Dru g Adm ini str at io nserv ice Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy call cent erCO OK /HO LD /SE RVE SYS TE MS