Alto-Shaam 1008 operation manual Ha lf- size s heet p ans, GN 1, Timer, For Rehe Ating

NOTE S

MOD EL 7•14

MOD EL

10•1 0

MOD EL

10•1 8 10•2 0

MOD EL

12•1 8 12•2 0

MOD EL

20•2 0

PAN

SIZ ES

DU CK

— Pi e c e s

PREHE AT THE OV EN BEFOR E COOKI NG MODE OPERATIO N

COM BITH E RM OVEN PRO CEDURE

PRODUCT

➤Duc k pie ces:

Raw a nd p recoo ked

FAN SP EED

Full S pee d

OVEN MO DE

Com bin atio n

COOKING TEM PERAT URE

375° to 3 90°F (1 91° to 199° C)

SEL ECT COO KING TI M E

PRODUCT

PREPARATION

The cook/reheat method consists of precooking the duck i n a Combitherm oven, or as an alternative, in an Alto-Shaam low temperature cook an d hold oven to retain moisture. In order to provide the cris pness required , cooked pieces are chilled and reheated as required for immediate s ervice.

➤ 1. FROM RAW: Arrange duck p ieces on pans.

or

Prepare d uck according to cooking procedures

found in the Al to-Shaam Low Temperature

Cooking and Holding Guidelines.

➤ 2. Rapidly chill c ooked product, preferably using

cook/chill processing methods.

➤ 3. FOR REHEATING: Spray sheet pans with

vegetable rele ase s pray . Placed precooked

TIMER

P R ESS

STA RT

Pre ss and S et TIMER

AP PROXIM ATE CO OK TI ME	FINAL INT ER NA L
	TE MPERATU RE
FROM RA W	180° F ( 185°C )
20 to 25 m inutes	(82° to 8 5°C )

USE APPROXIMATE COOKING TIME SHOWN

FOR FULL O R PARTI AL LOA DS

OR

duck p ieces side- by-side in pans. Load pans

in preheated Combither m oven.

➤	➤	MAX IM UM CAP ACITY
		3 ha lf- size s heet p ans
MOD EL
6•10		(6 GN 1/ 1)

3 f ull-size sh eet p ans

SELECT RE HEAT ING T IME

TIMER		Pre ss and S et			TIMER
		APPR OXIM ATE C ORE						APP ROX IMATE
		CU T-OF F TE MPER ATUR E					TEMPE RATU RE OVER RIDE
		FOR REHE ATING
PR ESS			15 min ute s					165° F (74°C )
STAR T
Time a nd tem		per at ure se tt ing s are			su gge ste d g			uid eli ne s only. Due to
va riatio ns in pro du ct			qua lit y, wei ght, a nd de sired					d eg ree o f do neness the
co ntro ls ma y	req uire		so me ad jus tme nt fro			m the ti		me an d temp eratures
sh ow n. Al l co okin g sho uld				be bas ed on i nte rn al prod					uct temperatures .
S TOP T	HE COO			KING	F UNCTION				AT ANY
T IM E BY PRESSING					THE		ST OP		KEY.

MATERI ALS

➤Vegeta ble re lease sp ray Seas onin g

FROM RAW: Stai nle ss ste el or alumi num full -si ze pa ns

FOR R EHEATIN G: Stainl ess s teel or alumi num she et p ans

(3 GN 2/ 1)

5 h alf- size sh eet p ans

(10 G N 1/ 1)

5 f ull-size sh eet p ans

(5 GN 2/ 1)

6 f ull-size sh eet p ans

(6 GN 2/ 1)

10 f ull-size sh eet p ans

(10 G N 2/ 1)

Half-size s heet pa ns: 1 8" x 13 " x 1"

Full-size s heet pa ns: 18 " x 2 6" x 1"

➤Gastronorm 1 /1: 5 30 x 3 25 x 20mm

Gastronorm 2 /1: 5 30 x 6 50 x 20mm

CAPACITIES S HOWN A RE FOR

➤REHEATING P RECOOKED P IECES.

Cookin g from raw i n a C ombit herm Oven o r reheating after cooking f rom ra w i n a lo w temperature cook a nd h old o ven w ill r equire deep er pans in order t o a ccommodate th e quan tity of r endered f at . D eeper p ans w ill prevent greas e from go ing di rectly do wn th e

oven drain and prov ide sa fer ha ndling.

ME AT AND P OULTR Y

81 .