Alto-Shaam 1008 B a c k R i b s

MEAT AND POUL T R Y

90.

OVEN MOD E

COOKIN G TEMPE RATURE

MAXIMUM CAPACITY

TIMER

PAN

SIZ E S

➤

NOT E S

➤

Full Speed

Pork back ribs:

1-3/4 down

Combination

FOR COOKING: 250°F (121°C)

FOR REHEATING: 375°F (191°C)

Stain less stee l or aluminu m sheet

pans or f ull-siz e pans

Seaso ning

Barbe que Sauce ( optional )

Place r ibs side-b y-side on p ans and

season a s desired.

Load pan s in preheat ed oven.

NOTE: W hen cooki ng for immed iate

servi ce or hot food h olding,

brush w ith heated b arbeque

sauce a fter ribs a re removed

from ov en to preven t sauce fro m

burni ng. As an alt ernativ e, ribs

can be co oked in adva nce,

rapid ly chilled a nd remove d from

refri geratio n for rehea ting and

service a s required. B arbecue

sauce c an be used for t he

rehea ting proce ss.

Half- Size shee t pans: 18" x 13 " x 1"

Full- Size shee t pans: 18" x 26 " x 1"

Gastron orm 1/1: 530m m x 325mm x 20mm

Gastron orm 2/1: 650m m x 530mm x 20mm

SE L E C T CO O K I N G TI M E

PO R K

— B a c k R i b s

PREHEAT T HE OVEN BEFO RE COOKING M ODE OPERAT ION

COMBITHERM OVEN PROCEDURE

Press a nd Set TIMER

TIMER P ress and Set TIM ER

O R

STOP THE COOKING FUNCTION AT ANY

TIME BY PRESSING THE STOP KEY.

3 half- size shee t pans

(3 GN 1/1 )

4 full- size shee t pans

(4 GN 2/1 )

5 half- size shee t pans

(5 GN 1/1 )

5 full- size shee t pans

(5 GN 2/1 )

6 full- size shee t pans

(6 GN 2/1 )

MODEL

6•10

MODEL

7•14

MODEL

10•10

MODEL

10•18

10•20

MODEL

12•18

12•20

10 full -size she et pans

(10 GN 2/ 1)

MODEL

20•20

FAN SPEED

PRODUCT

➤MATERIA LS

➤

PRODUCT

PREPARATION

➤

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.

➤

➤

APPROX IMATE CO OK TIM E FINALINTERNAL

TEMPE RATURE

FOR REH EATING

8 minut es

165°F (74°C)

APPROX IMATE CO OK TIM E FINALINTERNAL

TEMPE RATURE

FROM RAW

45 to 60 minutes

175° to 180°F

(79° to 8 2°C)

USE APP ROXIMATE CO OKING TI ME SH OWN

FOR FULL OR PAR TIAL LOADS

PRESS

START

PRESS

START

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