Alto-Shaam 500-TH SERIES COOKING and HOLDING PROCEDURES — MANUAL OVENS, Prepare Oven For Cookin G

O P E R AT I O N

COOKING and HOLDING PROCEDURES — MANUAL OVENS

1.PREPARE OVEN FOR COOKIN G

A.Inse rt and adju st the required num ber of shelves insid e the cooking comp artme nt. Place the cur ved edg e of the shelf toward the back of the oven .

B.Adjust the ins ide door vents as indi cate d in the individua l coo kin g procedure selec ted.

C.Inse rt drip pan directly on the botto m surface of the ove n compart men t.

2.PREH EAT OVEN

A.Press powe r switch ￿ “ON .”

B.Set the HOLD therm ostat ￿ to the requ ired holding temperature.

C.Set the COOK thermos tat ￿ to the requir ed cookin g tem pera ture .

D.Turn the timer knob ￿ clockwise to activ ate the COOK therm ost at.

E.Allow ove n to prehea t for 45 minutes.

3.PREPARE PRODUCT FOR COOKING

A.Refe r to individu al cooking instr uctions.

4.LOAD PRODUCT ON SHELVES

A.Refe r to individu al cooking instr uctions. DO NOT ove rload the oven.

B.Most meat products are cooked directly on wire shelves. For man y products, the use of pans is not recommen ded.

5.CLOSE DOOR

A. Keep door closed during the cooking cyc le

6.RESE T COOKING TIM ER

FOR CORR ECT NUMBER OF HOU RS.

A. To set time, turn the timer knob ￿ past the requ ired number of hours the n immediately bring it back to the corr ect sett ing.

B.Ref er to individual cook ing instru ctions for leng th of time neces sary to coo k.

C.When timer cycl es to the “OFF” posi tion, the tem pera ture automatically lowers to the sel ected HOLD tem pera ture.

D.The product will continue to cook as the oven tem pera ture lowers to the selected holdin g tem pera ture and must remain in the oven , at the sel ected HOLD tem pera ture, for the minimum numbe r of hour s indicated in the indi vidual cooki ng instr uctions .

7.OVER NIGHT COO K AND HOLD

A.For maximum produ ct tende rizin g and to redu ce labor during peak preparatio n hour s, overnight cook and hold is highly

recom mended for many produ cts. Ref er to individual cook ing instru ction s.

CONTINUED

SECTION 2 • OPERATION

8.