Alto-Shaam 1008 Pres s and Set, Press and Set, Core Pre ss and Se t Core, For Fresh or Liquid

EGG S

— S cr a m b le d

PREHE AT THE OVEN BEFOR E COOKI NG MODE OPERATIO N

COM BITH E RM OVEN PRO CEDURE

PRODUCT
➤ Eggs , fre sh		(raw)
	or
	Pasteur ized	liquid egg	product*
NO TES	Paste urize d liquid egg produ ct is available in carton s or
➤	plasti c bags. When using this type			of product,	pre pare
	from cart on usi ng the same procedure as fresh				eggs.
	When using a bagged egg mixtu re, product should be
	prepared in the original plas tic bag.
FRESH or LIQU ID PRODUCT			BAGGE D PRODUCT
	FAN SPEED			FAN SPE ED
	Full Spee d			Full Spe ed
	OVEN MODE			OVEN MODE
	Com bin atio n Ste am			Steam
	and Conve ctio n
	COOKING			COO KIN G
	TEMP ERATURE			TEMPERATURE
	250°F (121°C )			212° F (100°C )
SELECT	C OOKI NG TI M E		SEL ECT COO KI N G TI M E
TIMER	Pres s and Set		TIME R	Press and Set
	TIMER			TIMER

AP PROXI MATE COOK TIME	APP ROXIMAT E COO K TI ME
7 minutes	18 minutes
STIR MIXTURE	SHA KE BAG
6 additional minutes	10 additional minutes
FINAL INTERNAL TEMPERATURE	FINAL INTERNAL TEMPERATURE
145°F (63°C)	145°F (63°C)

PR ESS	USE APPROXIMATE COO KING TIME SHOWN
	FOR FULL OR PARTIAL LOADS
STAR T
	OR

SELECT INT ERNAL CORE TEM PERATU RE

CORE Pre ss and Se t CORE		TEMP
TEM P
	APP ROXIM ATE CORE	APPR OX IMATE
	CU T-O FF TEM PER ATUR E	TEM PER ATURE OVER RIDE

PRE SS						n/a				n/a
START
Time and		temp era tu re set ting s are					su gge ste d		guid el in es on ly . Due		to
va riatio ns		in	pr od uct		qua lit y, wei ght,		and desi re d degr ee of do ne ness				th e
co ntr ol s	ma y		req ui re		some	ad justment from		th e tim e		and tem perat ur es
sho wn.	Al l coo king shou ld					be bas ed	on inter na l		pro du ct te mp eratur es.
S TOP		THE		CO OKING			F UNCT		I ON	AT ANY
TI ME		BY		PRESSING			T HE	ST OP		KEY.

MATER IALS	Stainless steel full-size pans
➤	Pan covers or aluminum foil
	Vegetable release spray
	Seasoning
PRODUCT	FOR FRESH OR LIQUID:
PREPARATION	Spray pans with vegetable

➤release spray.

Prepare egg mixture and pour into pans to a depth of approximately 1" (25mm).

Cover using a metal pan cover or aluminum foil.

Load pans in preheated oven.

➤MAX IMUM CAP ACITY

➤	3 full-size pans
MOD EL
6•10	(3 GN 1/1)
MOD EL	6 full-size pans
7•14	(6 GN 1/1)
MOD EL	5 full-size pans
10• 10	(5 GN 1/1)
MOD EL	10 full-size pans
10• 18	(10 GN 1/1)
10• 20
MOD EL	12 full-size pans
12• 18	(12 GN 1/1)
12• 20
MOD EL	20 full-size pans
20• 20	(20 GN 1/1)
PAN	Full- Size pans:
SIZ ES	20" x 12" x 2-1/2"

➤

GN 1/1:

530mm x 325mm x 65mm

NOTE S * Due to Sal mone lla conce rns,

➤it is recommende d that all mixed egg prepa rati ons with a requir eme nt for whol e eggs subs titute a pasteu rized liqui d egg produc t stabilized with citri c acid. Use of thi s product will also elimi nate the greeni ng that can occur duri ng extende d hot hol ding. To avoid greening with the use of whole egg preparations, add lemon juice in the proportion of 1 teaspoon (5 ml)

per 1 quart (1 liter) of eggs.

MISCEL LANEOU S

105 .