Alto-Shaam ASC-4E, ASC-2E manual Operating I Chenstf Opructionsera TIN G TIP S, Cooking Guidelines

Page 16

OPERATING I CHENSTF OPRUCTIONSERA TIN G TIP S

Th e A lto- Sha am c onvectio n oven will provide the best resu lts and longest possible

servi ce with th e u tiliz ation of the following suggest io ns a nd guidelines.

:Mo istur e will escape around the doors w hen bak ing product s w ith a heavy moistureNOTE content su ch as chicken, po tatoes, etc. This is a normal o perating conditio n.

1.Thoroughl y prehe at the oven for approximately 20 minutes b efore use.

As a general ru le, the cooking temperatu re can be set lower than the te mpera ture use d i n a conventional oven. Cooking tim e may also be shorter. It i s suggeste d the first batch of eac h product prepare d be monitored closely to check for variances.

Maintain a record of the te mperatures, times, and load c apac ities est ablished for products cooked on regular basi s since they will b e the same or similar for succeedin g loads.

When prac tical, start cooking the lo west temperature products first and gradually work up to produ cts with a higher c ooking tem perat ure.

If the cookin g tem pera ture setting for t he previous product is more tha n 1 0°F (5 °C to 6°C) highe r than the temperature neede d for the nex t load, use the FAN COOL-DOWN fea ture to decrease the oven temperat ure b efore setting the oven to a lower temperature .

Work as quickly a s possib le when loading the oven to prevent hea t loss.

When the audib le si gnal indicates the ti me has expired, remove the food product from the oven as quickly as possi ble to a void ove r c ooking.

Pans should b e ce ntered b etwee n side racks and e ach shelf should be loaded eve nly to allow pr oper air

circulation within the oven com partment.2.3.a4.5.6.7.8.

9.To assure even c ooking when bak ing, w eigh or measure the product in ea ch pan.

10.ASC-2E:When cook ing five pans of prod uct, start from the bot tom of the oven and us e side rack posit ions 1, 3, 5, 7, and 9.

ASC -4E:When co oking six pans of product , star t from the bot tom of the oven and us e side rack posit ions 2, 4, 6, 8, 10, and 12.

11.Do not overload th e o ven. R efer to product/pan capacties indicated in th is man ual.

12.To obtain an ev enly bak ed product, mu ffin pan s should be placed in t he ov en wi th the s hort s ide of each pan facing the front o f th e o ven.

13.When rethermalizing frozen casseroles, pr eheat the oven 100°F (38°C) o ver th e s uggested t emperature t o compensate for the i ntroduction o f a l arge qu antity of frozen product into th e o ven c ompartment. R eset t he thermostat to the correct c ooking temperature after the oven is loaded.

14.Use a pan extender or two i nch (51mm) deep,

18” x 26” pans for ba tter-type pr oducts t hat we igh more than 8 pounds ( 3 to 4 kg ), i.e.; pineapple upside-down cake.

15.To avoid obstructing a irflow that would result in uneven cooking, never pl ace an ything di rectly on th e bottom of the oven c avity.

Cooking Guidelines

Food

Temperature

Time

Food

Temperature

Time

(Minutes)

(Minutes)

 

 

 

 

 

 

 

 

Cakes, Sheet

325°F

163°C

25

Macaroni & Cheese

350°F

177°C

90

(frozen, full oven)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken pieces (30 breasts &

400°F

204°C

25

Macaroni & Cheese

350°F

177°C

30

thighs, 25 legs & wings)

(refrigerated)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken halves

400°F

204°C

40

Muffins

325°F

163°C

13-15

 

 

 

 

 

 

 

 

Beef patties

400°F

204°C

8

Pies, Frozen

325°F

163°C

40

 

 

 

 

 

 

 

 

Bacon

350°F

177°C

16

Pizzas, Individual

325°F

163°C

15

 

 

 

 

 

 

 

 

Fish, frozen (5 oz.)

350°F

177°C

15

Potatoes, Baked

350°F

177°C

50

 

 

 

 

 

 

 

 

Macaroni & Cheese

350°F

177°C

50

Sandwiches, Grilled Cheese

400°F

204°C

4-6

(frozen, 1 pan)

Tater tots

450°F

232°C

10

 

 

 

 

 

 

 

 

 

 

 

AT TH

E END

OF T

HE DAY ,

UTI LI Z E THE COOL-DOWN MODE

A ND OPE

N THE

OVE

N DOORS.

 

 

 

 

Do not place anything directly on the bottom of the oven cavity.

ASC- 2E & A SC- 4E E lect ric Con vection Ov ens - Manu al Cont rol • 14

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Contents ASC-2E ASC-4E Inst Allat ION Oper Ation MAI NtenanceInstallation DE LI Very Unpa CK INGSafety Proc Edures Preca UTI ONS AngerWarn I NG AUT I onAU TI on U TI onDAN GE R INS Tallatio NInsta Llat I on EX T ERI or Dimensio NSAU TIO N WA RningLeve Ling WA Rnin G NS TAL LA Tion RE Q UIR E ME NTSRES Traint Requiremen TS -MOB ILE Equipment Risk of Elect RIC ShockAN GE R Dang ERElectr IC AL CO NNE CT ION CA UTI on TA Cking & V ENT ING Asse Mbly For 2-AS C-4 E/STKVEN ST and a Ssemb LY Oven Stand 5003489 ShownOpera Ting Instruc Tions US ER Safe TY Info Rmation ST ART-UP OP E R AT IO NBefor E Initial USE Event of a Powe R Fail UREOperating NST Ructions PAN/SHELF Positions For ASC -2EMA NU AL C on TRO L OPE Rati on Allow a Minimum of 20 Minutes To Preheat a Cold OvenOperating I Chenstf Opructionsera TIN G TIP S Cooking GuidelinesClea NIN G and Preventive Maintenance Care and Clean INGCA Ution Are and C Lean ING Clean T HE OV EN on a Daily BasisSever E D Amage or Electr ICA L HAZ ARD Could RES ULT SER Vice Troubl E Possibl E CAU SE REM EDYXteri or Otor CA RESE RVI CE DA NGE RUL L AS S EMB LY WIT H OP Tion SE Rvice EL Ectr Ical Servi CE PA NEL R Emov ED AS C- 2 ERE AR PA NEL a SC- 2 E FU LL a S SE Mbly W IT H OP Tiona L S T a ND AS C- 4E Erior OVE N CO MPA R TME NT AS C-4E Light ReceptacleElect Rical S Ervi C E PA NEL R Emov ED ASC- 4E ANG ER RE AR PA NEL a SC- 4 EPart S L IST ASC-2E ASC-4EPage AS C-2E AS C-4 E Ele ctric Convectio Ovens Man ual Contro l Page AS C-2E AS C-4 E Ele ctric Convectio Ovens Man ual Contro l Page Limit ED W Arran TY
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ASC-2E, ASC-4E specifications

The Alto-Shaam ASC-4E, 7.14ES oven is a high-performance cooking appliance designed for commercial kitchens that demand versatility and consistency. Renowned for its innovative technology, the ASC-4E is engineered to meet the rigorous standards of modern foodservice operations while ensuring excellent results across a wide spectrum of culinary applications.

One of the standout features of the ASC-4E oven is its unique combination of convection and steam cooking capabilities. This dual function allows chefs to harness the benefits of both methods, facilitating options that range from roasting and baking to steaming and broiling. The steam compliment enhances moisture retention in foods, cooking them evenly while preserving their natural flavors and nutrients, making it an ideal choice for a variety of menu items, including proteins, vegetables, and baked goods.

The oven's integrated SmartHVAC technology optimizes the cooking environment by controlling humidity, air circulation, and temperature. This ensures that cooks achieve the desired texture and doneness for each dish. With precise control over these variables, operators can produce consistent results, reduce cook times, and enhance overall food quality.

The Alto-Shaam ASC-4E also features a user-friendly digital control panel, allowing for easy operation and monitoring. Its intuitive design provides chefs with the ability to set cooking parameters quickly and adjust them on the fly. Moreover, the oven includes multiple programmable recipes, enabling staff to replicate signature dishes with accuracy.

Built with durability in mind, this oven's stainless steel construction ensures longevity, while its compact footprint is tailored for efficient use of space in busy kitchens. The insulation technology minimizes heat loss, contributing to energy efficiency and lowering operational costs.

The ASC-4E is also designed with safety and sanitation in mind. The easy-to-clean surfaces and removable components facilitate quick maintenance, allowing for a smoother workflow in high-demand environments. Additionally, the oven meets stringent safety standards, making it a reliable choice for culinary professionals.

Ultimately, the Alto-Shaam ASC-4E, 7.14ES oven is a powerhouse of efficiency and performance. By combining advanced cooking technologies with ease of use and maintenance, it empowers operators to elevate their foodservice offerings, streamline kitchen operations, and deliver exceptional dishes consistently.
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