HAM

Cur e d

PREHE AT THE OVEN BEFOR E COOKI NG MODE OPERATIO N

COM BITH E RM OVEN PRO CEDURE

PRODUCT Ham, cured:

Bone-in or boneless — 8 to 12 lb (4 to 5 kg)

FAN SPEED

Half Speed

OVEN MODE

Combi nation

BY CORE TEM P: Del ta-T

COOKING TEMPERAT URE

275 °F (135 °C)

 

 

 

 

SEL ECT COO KING

TI M E

 

 

 

 

 

 

 

TIMER

 

 

Pre ss and Set TIMER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AP PROXIM ATE CO OK TI ME

 

 

FIN AL IN TERN AL

 

 

 

 

 

 

 

 

 

TE MPERATU RE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

13 min utes per lb

 

 

165°F

 

 

 

 

 

 

 

 

(20

minute s per kg)

 

 

(74 °C)

 

 

 

 

 

 

 

 

TO BE CALC UL ATED

 

 

 

 

 

 

 

 

 

 

 

 

 

ON A SI NGLE HA M

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PR ESS

 

 

 

USE APPROXIMATE COOKING TIME SHOWN

 

 

 

 

 

 

 

 

 

FOR FULL OR PARTI AL LOAD S

 

 

 

 

 

STA RT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SELE CT INTERNAL

CORE TEM PERATURE

 

 

 

 

CORE

 

 

Pre ss

and Set

CORE

TEMP

 

 

 

 

 

 

TEMP

 

 

 

 

 

 

 

 

 

 

 

 

 

APPROX IMA TE COR E

 

 

 

AP PR OX IMATE

 

 

 

 

 

 

 

CU T-O FF TEMPE RATU RE

 

TEMPE RATU RE OVER RIDE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COM BINATION

 

 

 

 

 

 

 

 

 

 

 

 

 

 

150° to 160° F

 

 

 

5° to 15° F

 

 

 

 

 

 

 

 

(66° to 71°C)

 

 

 

(3°

to 8°C )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FOR

DE LTA - T

COO KIN G U S E

THE

 

 

 

 

 

 

PRO BE

 

TEM PE RATU

RE

C HAR

T

ON

 

 

 

 

 

 

TH E

D ELTA - T

P ROC EDU RE

P AG E .

 

 

 

 

PR ESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

START

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time an d

te mp era tur e

sett in gs are

sugg ested

gu id eli nes

only. Due

to

 

 

va ria tion s in

product

qu alit y, we igh t,

and desi red

deg re e of do neness

the

 

 

co ntr ol s may

require

som e adju stm ent

from

th e ti me

an d

temp er atures

 

 

sh own . All

coo kin g sh ould

be based

on

internal

pro du ct te mperatures.

 

 

 

 

S TOP

T HE

COO

KING

 

F UNCTION

AT

ANY

 

 

 

 

T IM E

BY PRESSING

THE

ST OP

 

 

KEY.

 

 

 

MATERIALS

Stainless steel or aluminum full- size pans or sheet pans

PRODUCT

PREPARATION

Each ham should be relatively unifor m in size to assure even heating from item to item.

Place hams in pans and load in a preheated oven.

MAX IM UM CAP ACITY

 

 

4 hams

MOD EL

2 half- size sheet pans

6•10

 

 

2 full-size pans (GN 1/1)

 

 

MOD EL

8 hams

2 full-size sheet pans

7•14

 

 

4 full-size pans (GN 1/1)

 

 

MOD EL

6 hams

3 half- size sheet pans

10•1 0

3 full-size pans (GN 1/1)

 

 

MOD EL

12 hams

10•1 8

3 full-size sheet pans

10•2 0

6 full-size pans (GN 1/1)

MOD EL

16 hams

12•1 8

4 full-size sheet pans

12•2 0

8 full-size pans (GN 1/1)

MOD EL

28 hams

7 full-size sheet pans

20•2 0

14 full-size pans (GN 1/1)

 

 

PA N

Half- Size sheet pans: 18" x 13" x 1"

SIZ ES

Full -Size sheet pans: 18" x 26" x 1"

Full -Size Pans: 12" x 20" x 2-1/2"

(GN 1/1: 530mm x 325mm x 65mm )

NOTE S When using CORE -TEMP or CORE-

TEMP Delta-T feature, insert the pro be

so that the tip of the probe is cen tere d in one of the hams without touc hing any bone .

ME AT AND POULTR Y

83 .

Page 86
Image 86
Alto-Shaam 1218 Pre ss and Set Timer, Min utes per lb 165F Minute s per kg 74 C, 150 to 160 F To 15 F 66 to 71C To 8C

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.

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