CU ST AR D

— B aked

PREHEA T THE OVEN BEFO RE COOKING MODE OPERAT ION

CO M BIT HE RM OVEN PRO CED U RE

PRODUCT

Cus tard, baked

FAN SPEED

Ful l Spe ed

OVEN MODE

Low Temp eratur e Steam

COOKI NG TEM PERATURE

190° F (88°C)

SEL ECT COOKI NG TIM E

TIMER Press and Set TIME R

AP PROXIM ATE CO OK TI ME

FINAL INT ER NA L

TE MPERATU RE

 

40 to 60 minutes

BA SE D ON

CO NTAINE R SIZ E

PR ESS

USE APPROXIMATE COO KING TIME SHOWN

 

STAR T

FOR FULL OR PARTIAL LOAD S

 

 

 

 

 

OR

SELE CT INTER NAL CO RE TEMPERATURE

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

 

 

 

 

n/a

n/a

PR ESS

STAR T

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

Ramekins, baking dishes (size and capacity varies)

Stainless steel sheet pans

PRODUCT Pour mixture into individual PREPARATION containers to depth of 2/3 of the

 

 

container height.

 

 

Place containers on sheet pans .

 

 

Load pans in preheated oven.

 

 

IT IS NOT NECESSARY TO POUR WATER

 

 

INTO THE BOTTOM OF THE PANS.

MAX IMUM CAPACIT Y

 

 

MODEL

6 half-size sheet pans

6•10

 

(6 GN 1/1)

MODEL

7 full -size sheet pans

7•14

 

(7 GN 2/1)

MODEL

10 half- size sheet pans

10• 10

(10 GN 1/1)

MODEL

10 full -size sheet pans

10• 18

(10 GN 2/1)

10• 20

 

MODEL

12 full -size sheet pans

12• 18

(12 GN 2/1)

12• 20

 

MODEL

20 full -size sheet pans

20• 20

(20 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 FOR BEST RESULTS: Use only the

Low Temperature Steam program for baked custard, crème brûlée, flans, etc.

MISC ELL AN EOUS

102 .

Page 105
Image 105
Alto-Shaam 1020, 1218 operation manual Cus tard, baked, Low Temp eratur e Steam, 40 to 60 minutes, Pre ss and Set COR E Temp

1020, 1218 specifications

The Alto-Shaam 1218 and 1020 are two innovative cooking solutions designed for modern culinary environments. Renowned for their advanced features and technologies, these units are ideal for a variety of food service operations including restaurants, catering businesses, and institutional kitchens.

One of the standout characteristics of both models is the use of Halo Heat® technology. This unique heating method eliminates the need for water pans, resulting in a consistent, low-temperature cooking environment that retains moisture and enhances flavor while simplifying the cooking process. Halo Heat technology ensures that food is heated evenly, reducing the risk of overcooking or drying out, while also minimizing energy consumption compared to traditional cooking methods.

The Alto-Shaam 1218 has a larger capacity, accommodating up to 18 full-size food pans, making it suitable for high-volume cooking. In contrast, the 1020 model offers slightly less capacity but is designed for flexibility, perfect for venues with space constraints. Both models feature digital controls that provide precise temperature management, enabling chefs to set and monitor cooking times and temperatures easily.

Another key feature of these units is their versatility. They can be used for a wide range of cooking methods, including holding, slow-cooking, and even baking, allowing food service operators to maximize their kitchen efficiency. The cabinets are designed to accept optional roll-in racks, which streamline food preparation and storage processes.

Alto-Shaam also emphasizes ease of cleaning and maintenance in the design of the 1218 and 1020 models. Smooth stainless-steel surfaces and removable components make it simple to keep the units hygienic, which is crucial in professional kitchen environments.

Moreover, both models are energy-efficient, contributing to lower operational costs and a reduced environmental footprint. Their durable construction promises long-lasting performance, ensuring a solid return on investment for food service operations.

Overall, the Alto-Shaam 1218 and 1020 embody a commitment to quality, efficiency, and innovation in the culinary industry. With their advanced technologies and user-friendly features, they present a reliable choice for chefs looking to elevate their food preparation and holding capabilities.