Alto-Shaam 1008 operation manual Fro M Raw, Precooked, 150 to 160F To 15F 66 to 71 C To 8C

T UR KE Y B REAST

— F resh or Pre c oo ked , Bo n e les s

PREH EAT THE OVEN BEFO RE COOKING MODE OPERA TION

COM BIT HE RM OVEN PRO CE DU RE

PRODUCT

➤Turkey bre ast, bon eless: Fresh (raw) or precoo ked 8 lb (4 kg) each

FAN SPEED

Half Speed

OVEN MODE

Combin ati on

COOKI NG TEM PERATURE

275° F (135°C)

SEL ECT COO KING TI M E

TIMER Press and Set TIME R

	AP PROXIM ATE CO OK TI ME		FINAL INT ER NA L
			TE MPERATU RE
	TO BE CA LC UL ATE D
	ON A SI NGLE BR EAS T
	FRO M RAW		165° F (74°C )
	15 minutes	per lb
	(33 min utes	per kg)
	PRECOOKED		150° F (66°C )
	10 to 12 min per lb
	(22 to 26 min per kg)
PR ESS	USE APPROXIMATE COO KING TIME SHOWN
	FOR FULL OR PARTIAL LOAD S
STA RT

OR

SELE CT INTERNAL CORE TEM PERATURE

COR E

Pre ss and

Set

COR E TEMP

TEMP

APPR OXIM ATE CORE

APP ROX IMATE

CUT- OF F TE MPER ATUR E

TEMP ERATU RE OVER RIDE

150° to 160°F

5° to 15°F

(66° to 71° C)

(3° to 8°C)

HOT FOOD HOLDING

INTERNAL TEMPERATURE WILL

INCREASE 20° TO 30°F (11° TO

17°C) WHEN IMMEDIATELY PLACED

IN A HOT FOOD HOLDING

ENVIRONMENT AT 140°F (60°C).

ADJU ST CUT -OF F

TEMPE RATUR E

PRES S

AC CORD INGLY .

START

Time and

tem pe rat ure set ti ngs are

sug gested

gu ide li nes

only. Due

to

va riatio ns

in

pro duc t quali ty,

weig ht,

and desi red

deg re e of doneness

the

co ntro ls

ma y

req uir e so me

adju stment

from

the

time an d

temper at ur es

sh own.

All

cookin

g sh ould

be

based

on

internal

pro du ct

te mp eratures.

ST OP

T HE

COOK

ING

FUNCTIO

N

AT ANY

T IME

BY

PRESS

ING

T HE

STO

P

KEY.

MATERIALS Stainless steel or aluminum sheet pans

➤Wire pan grids (optional) Vegetable release spray (optional) Seasoning

PRODUCT Each breast should be relatively PREPARATION uniform in size to assure even

➤ heating from item to item .

		Place turkey breasts in pans and
		season as desired.
		Load pans in a preheated oven.
		NOTE: When using CORE-TEMP
		mode, insert the probe so
		that the tip of the probe is
		centered in the breast .
➤	➤	MAX IMUM CAPACIT Y
		6 breasts
MODEL
		3 half-size sheet pans
6•10
		(2 GN 1/1)
MODEL		12 breasts
		3 full -size sheet pans
7•14
		(3 GN 2/1)
MODEL		10 breasts
		5 half- size sheet pans
10• 10
		(3 GN 1/1)
MODEL		20 breasts
10• 18		5 full -size sheet pans
10• 20		(3 GN 2/1)
MODEL		24 breasts
12• 18		6 full -size sheet pans
12• 20		(4 GN 2/1)
MODEL		40 breasts
		10 full -size sheet pans
20• 20
		(5 GN 2/1)
PA N		Half-Size sheet pans: 18" x 13" x 1"
SIZ ES		Full- Size sheet pans: 18" x 26" x 1"

➤GN 1/1: 530mm x 325mm x 20mm

GN 2/1: 530mm x 650mm x 20mm

NO TE S A more tender product with higher

➤moisture content and less shrinkage will be achieved if this product is cooked overnight in an Alto- Shaam low

temperature cook and hold oven.

ME AT AN D POU LTR Y

98.