Alto-Shaam 1008 SH R I M P

SH R I M P

FISH AND SEAFOOD

70.

Time and temperature settings are suggested guidelines only. Due to

variations in product quality, weight, and desired degree of doneness the

controls may require some adjustment from the time and temperatures

shown. All cooking should be based on internal product temperatures.

OVEN M ODE

COOKIN G TEMP ERATUR E

MAXIMUM CAPACITY

TIMER

PAN

SIZES

➤

NOT ES

➤

Full Speed

Shrimp :

5 lb (2 kg), 16 to 20 count

Steam

Low Temperature Steam

Steam: 212°F (100°C)

Low Temperature Steam:

155° to 160°F (68° to 71°C)

CORE

TEM P

Full-size, perforated stainless steel pans

* Fo r bes t re sults when usi ng th e

Steam Prog ram m ode, thaw shri mp

and place in perfo rated pan s in a

singl e la yer.

Load pans in prehe ated oven.

For the L ow Tem perat ure Steam

Progr am, shrim p can be cooke d

thawe d or froz en.

Load pans in prehe ated oven.

Full- size Perf orate d Pa ns:

20" x 12" x 2 -1/2"

(GN 1/1: 530mm x 3 25mm x 65 mm)

For best resul ts a nd to avo id ov er

cooki ng, remov e pan s fr om th e

Combi ther m for imm ediat e pla cemen t

in c old w ater or u se t he sp ray hose to

stop the cooki ng p roces s.

SELECT COOKING TIME

SELECT INTERNAL CORE TEMPERATURE

PREHEAT THE OVEN BEFORE COOKING MODE OPERATION

COMBITHERM OVEN PROCEDURE

Press and Set TIMER

Pre ss a nd Se t CORE TEMP

PRESS

START

PRESS

START

O R

STOP THE COOKING FUNCTION AT ANY

T IM E BY P R E S S I N G T H E S T O P K E Y .

6 fu ll-si ze pa ns

(6 G N 1/1 )

14 f ull-s ize p ans

(14 GN 1/ 1)

10 f ull-s ize p ans

(10 GN 1/ 1)

20 f ull-s ize p ans

(20 GN 1/ 1)

24 f ull-s ize p ans

(24 GN 1/ 1)

MODEL

6•10

MODEL

7•14

MODEL

10•10

MODEL

10•18

10•20

MODEL

12•18

12•20

40 f ull-s ize p ans

(40 GN 1/ 1)

MODEL

20•20

FAN SP EED

PRODUC T

➤MATERIA LS

➤

PRODUCT

PREPARATION

➤

➤

➤

PRESS

START

or

APPRO XIM ATE C ORE

CUT-O FF T EM PER ATU RE

APPRO X I M AT E

TEMPERATURE OVERRIDE

n/a n/a

APPROX IMAT E C OOK TIM E FINAL INTERNAL

TEMPE RATURE

STEAM MOD E

8 minutes

10 minutes if frozen*

LOW TEMP STEAM

10 to 30 minutes

from froz en

145° to 150°F

(63° to 66°C)

145° to 150°F

(63° to 66°C)

USE AP PROXIMAT E COO KING T IME S HOWN

FOR FU LL OR PARTIA L LOA DS

Contents

Main Page COMBINATION OVEN/STEAMER COMBINATION OVEN/STEAMER INTRODUCTION COMBITHERM COMBINATION OVEN/STEAMER ADVANTAGES STEAM MODE COMBINATION MODE CONVECTION MODE RETHERM MODE CORE TEMPERATURE MODE Page STANDARD & DELUXE CONTROL PANEL BASIC FUNCTION STANDARD & DELUXE CONTROL PANEL BASIC FUNCTIONS SET UP M ENU S E T - U P P R O C E D U R E S Set up SET UP ADJUSTMENT CHOICES SIGNAL TONE VOLUME TIME DA T E PROGRAM INDEX DEFAULT/MEMO SETTING Page D O N OT D O N O T NOTE AND OBSERVE ALL SAFETY PRECAUTIONS LOCATED THROUGHOUT THIS GUIDE. FOR OPER ATOR SAFET Y IMPORTANT SAFETY PRECAUTIONS ST EA M MO DE STEAM LOW TEMPERATURE STEAM QUICK STEAM STE AM QUICK STEAMING LOW TEMP STEAM ST EA M M OD E COMBINATION MODE COMB INATIO N M ODE Page CONVECTION MODE RE TH ERM M OD E RETHERM MODE CHEF OPERATING TIPS PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION. CORE TEMPERATURE PROBE MODE DELTA- T CORE TE MPE RATUR E COOK ING Delta-T PR E H E A T I N G Preheating GOLD-N-BROWN AUXI LIA RY F UNCT ION S Brown COOL-DOWN FEATURE Cool Down REDUCED FAN SPEED REDUCED POWER Redcd fan speed Redcd power KEY LOCK Key lock KEY UNLOCK STEAM INJECTION Add moisture GENE RAL SMO KER OPE RATION SMOKING FUNCTION DO NO T SMOKER FEATURE Smoker ENERGY LOCK ENERGY PROTECTION Energy Lock Program protection MOISTURE VENT KEY ADVANCE FEATURES QUICK PROGRAMMING AD VAN CE FE ATU RE S START TIME PRESELECT AD VAN CE F E AT U RE S 01: 00 00:48 10:23 11:23 COMBITHERM PROGRAMMING SYMBOLS RECORDING A COOKING PROCEDURE TO CANCEL THE RECORDING FUNCTION SAVING A RECORDED COOKING PROCEDURE A CREATING A NEW COOKING PROCEDURE A START A PROGRAMMED PROCEDURE COPY A PROGRAMMED PROCEDURE DELETE A PROGRAMMED PROCEDURE EDIT A PROGRAMMED PROCEDURE INSERT A PROGRAMMED PROCEDURE STEP APPEND A PROGRAMMED PROCEDURE STEP PROGRAM EDITING DELETE A PROGRAMMED STEP RAPID-TOUCHK E Y S TO ASSIGN A PROCEDURE TO A PROGRAM RAPID-TOUCH KEY 350 TO OPERATE A PROCEDURE ON RAPID-TOUCH KEY CONTROL PANEL IDENTIFICATION Page CONTROL OPERATION PREHEATING CORE TEMPERATURE (OPTION) Cor CONTROL OPERATION GOLD-N-BROWN SM O KI NG (OPTION) Page CO MB IT HE RM OV EN P RE HE AT PR E H E A T I N G Preh eati ng F r e n c h F r u i t V a r i o u s BR O W N I E S CO O K I E S CR O I S S A N T S DA N IS H PA ST RY MUFFINS PI E F ru it PR O O F I N G B re ad Do u gh PU F F PA ST RY RO L L S C in na m on RO L LS D in ne r RO L L S Par-Baked SH E ET CA KE CONVENIENCE PRODUCTS Precooked Snack Foods CO N VE NI EN CE PR OD UC T S P re co o ke d C hi ck e n P ie ce s CONVENIENCE PRODUCTS F ro ze n E n tr e s BA K ED H A DD OC K /O TH ER FI S H LOBSTER Whole or Tail OR A NG E R OU GH Y F ro ze n SALMON SA L M O N C ol d S mo k ed SH R I M P TR O U T F re sh BA C O N S li ce d BEEF BRISKET BEEF ROUNDS To p or Bo t to m BE E F S ho r t Ri b s BE E F Short Ribs, Smoked CH I CK EN , O VE N F RI E D P ie ce s OR CH I C K E N Pieces and Halves CH I C K E N Wh o le CHICKEN Whole, Smoked DU C K P ie ce s DU C K Whole HAM or HA M B U R G E R PAT T I E S Fresh or Frozen HO T DO G S GR I L L I N G Combitherm Grilling Methods LA M B Le g LA M B R a c k or ME A T LO A F B a c k R i b s B a c k R i b s , S m o k e d then PORK RIBS Two-Step Method L o i n R o a s t PORK SHOULDER Br e a k f a s t L i n k s or Pr e c o o k e d or TU R K E Y BR E A S T TURKEY BREAST CASSEROLES CO L D SM O K I N G CU S T A R D Ba k e d Ha r d b o i l e d Po a c h e d or Sc r a m b l e d A N D FRENCH FRIES GA L A N T I N E or MO U S S E P T EN CR O U T E PIZZA Fr e s h RI C E Converted or Long Grain TA M A L E S PO T AT O E S Ba k e d PO T AT O E S Re d o r S a l a d Page VE G E T A B L E S Fr o z en CONTROL RESET ERROR CODES AND REASONS (continued) Error Code Display Shows When does the error occur? Possible reason ERROR CODES AND REASONS (continued) Error Code Display Shows When does the error occur? Possible reason EMERGENCY OPERATION Preventive Maintenance ROLL-IN CART/FOOD TROLLEY CLEANING 1. 2. 3. 4. USE A UTH ORI ZED C OMB ITH ERM LIQ UID O VEN C LEA NER O NLY CLEANING MATERIALS DAILY GASKET CLEANING 1. 2. PROBE USAGE AND CLEANING 1. 2. 3. 4. 5. EL E C T R I CGA S AUTOCL E A N AUTOMATIC CLEANING PROGRAM AUTOCL E A N AUTOMATIC CLEANING PROGRAM (CONTINUED) NOTE: AU T O CL E A N AU TO MA TI C CL EA NI NG P RO GR AM FI N DOR FI N CL N RI N 1. DELUXE CONTROL STANDARD CONTROL 2. 3. Cleaning and Maintenance DECALCIFICATION using ScaleFree or Distilled White Vinegar 1. 2. 3. CO N T R O L O P T I O N CO N T R O L O P T I O N 6. 7. 8. Cleaning and Maintenance CONTROL OPTION YES NO AUTOMATIC STEAM GENERATOR FLUSH DELUXE CONTROL STANDARD CONTROL Flush steam generator? AT T HE STA RT O F THE W ORK D AY