Manual ly Operated Oven s
LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES
GE NE RAL INDEX
Welcome to the
LOW TEMPERAT URE COOK ING INTRODUC TION
MEAT AND NUTRITION
LO W TEM PE RATU RE COO KI NG FACTS
PREVENTING BACTERIA GROWTH
LO W TE MPE RATURE CO OKI NG FACTS
SHRINKAGE CONTROL AND COOKING TIME
LABOR AND EQUIPMENT COST REDUCTION
BUMPER
Before oper ating
O P E R AT I O N
OVEN CHAR ACTERISTI CS
START-UP
O P E R AT I O N
OV EN COM PART ME NT CONTROL
PANEL IDENT IF ICA TION
3.PREPARE PRODUCT FOR COOKING
COOKING and HOLDING PROCEDURES — MANUAL OVENS
1.PREPARE OVEN FOR COOKIN G
2.PREH EAT OVEN
O P E R AT I O N
8. DETERM INING IF PRO DUCT
RED MEA T
COOKING and HOLDING PROCEDURES — MANUAL OVENS
O P E R AT I O N
9.REHEA TING
10.CA RE AND CL EANING
COOKING and HOLDING PROCEDURES — MANUAL OVENS
O P E R AT I O N
CH EF OPE RATI NG TIP S
phone 800. 55 8.8 74 4 or
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
CLEANING MATERIALS
C L E A N I N G & M A I N T E N A N C E
4. CHECK THE COOLING FAN IN THE OVEN CONTROL AREA
1.CLEAN DAILY
CLEAN THE EXTERIOR OF THE CABINET
2. WITH A STAINLESS STEEL POLISH
FISH
COOKING GUIDELINES
O V E N P R E H E AT I N S T R U C T I O N S
BEEF
SET HOL D THERMOS TAT
BEEF BRI SKE T
C O O K I N G G U I D E L I N E S
MODELS
C O O K I N G G U I D E L I N E S
BEEF SHOR T RIBS
MOD ELS
1000
MODELS
BEEF STRI PL OI N
100 0 SER
C O O K I N G G U I D E L I N E S
1000
COR NE D BE EF
C O O K I N G G U I D E L I N E S
MOD ELS
SET HOL D THERMOS TAT
HA MBU RGERS
C O O K I N G G U I D E L I N E S
MODELS
1000
PRIM E RI B
C O O K I N G G U I D E L I N E S
MOD ELS
100 0 SER
PR IME RIB SPECI AL
C O O K I N G G U I D E L I N E S
MODELS
1000
RIB EYE
C O O K I N G G U I D E L I N E S
MOD ELS
SET HOL D THERMOS TAT
BEEF ROUND
C O O K I N G G U I D E L I N E S
MODELS
MOD ELS
BEE F ROUND
CAFET ER IA OR STE AMS HIP
C O O K I N G G U I D E L I N E S
100 0 SER
TEN DERL OIN
C O O K I N G G U I D E L I N E S
MODELS
1000
VEA L LO IN
C O O K I N G G U I D E L I N E S
MOD ELS
MODELS
LAM B, LEG
and plac e directl y on wire shel ves
C O O K I N G G U I D E L I N E S
1000
LAMB RACKS Frenc hed
C O O K I N G G U I D E L I N E S
MOD ELS
1000
HA M, FRE SH
MODE LS
C O O K I N G G U I D E L I N E S
SET HOLD THERMOS TAT
HAM, CU RED AND SMO KED
MO DEL S
C O O K I N G G U I D E L I N E S
1000
POR K CHOP S
C O O K I N G G U I D E L I N E S
MODE LS
SET HOLD THERMOS TAT
POR K LOIN
C O O K I N G G U I D E L I N E S
MO DEL S
Boston Butt , Bonel ess: 8 to 10 lb 4 to 5 kg
C O O K I N G G U I D E L I N E S
POR K SHO ULD ER
MODE LS
O PEN
POR K RIB S
C O O K I N G G U I D E L I N E S
MO DEL S
1000
PROC ESSE D MEATS
C O O K I N G G U I D E L I N E S
MODE LS
SET HOLD THERMOS TAT
CHICK EN BREASTS
C O O K I N G G U I D E L I N E S
MO DEL S
1000
CHIC KEN , PIE CE S and HA LVE S
MO DE LS
C O O K I N G G U I D E L I N E S
SET HOLD THERMOS TAT
CHICK EN, WHO LE
C O O K I N G G U I D E L I N E S
MO DEL S
FRYING FROM REFRIGERATED STORAGE
CHIC KEN , FR IED — TWO -STEP ME THOD —
TWO-STEPFRI ED CHICKEN
FRYIN G DIRE CTLY FRO M THE OVEN
MO DEL S
COR NISH
HENS
C O O K I N G G U I D E L I N E S
1000
DUC K, WH OLE
C O O K I N G G U I D E L I N E S
MO DE LS
25 lb 11 kg
TURK EY
C O O K I N G G U I D E L I N E S
MO DEL S
1000
TU RKEY BREA ST
C O O K I N G G U I D E L I N E S
MO DE LS
SET HOLD THERMOS TAT
TURK EY ROLL
C O O K I N G G U I D E L I N E S
MO DEL S
1000
FISH , BAK ED
C O O K I N G G U I D E L I N E S
MO DE LS
O PEN
SAL MON ST EAKS
C O O K I N G G U I D E L I N E S
MO DEL S
1000
TROU T
C O O K I N G G U I D E L I N E S
MO DE LS
Always stor e pota toes at room temper ature
POT ATOES , BAKED
C O O K I N G G U I D E L I N E S
MO DEL S
1000
QUIC HE
C O O K I N G G U I D E L I N E S
MO DE LS
SET HOLD THERMOS TAT
RICE
C O O K I N G G U I D E L I N E S
MO DEL S
1000
BAK ED EGG CUSTAR D
C O O K I N G G U I D E L I N E S
MO DE LS
SET HOLD THERMOS TAT
SH EET CA KE
C O O K I N G G U I D E L I N E S
MO DEL S
1000
CHE ESE CA KE
C O O K I N G G U I D E L I N E S
MO DE LS
MODELS
FROZE N CON VENIENC E EN TRÉ ES
1 00 0 SER IES
C O O K I N G G U I D E L I N E S
S ET HOL D THERMOS TAT
FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES
MODELS
C O O K I N G G U I D E L I N E S
SET HOLD THERMOS TAT
PR EC OOK ED FROZ EN FIN GER FO ODS
C O O K I N G G U I D E L I N E S
MO DEL S
1000
BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E
C O O K I N G G U I D E L I N E S
MO DE LS
SET HOLD THERMOS TAT
COOK IES
C O O K I N G G U I D E L I N E S
MO DEL S
1000
DOUGH NUT S
C O O K I N G G U I D E L I N E S
MO DE LS
O PEN
PROOFING DOUGH
C O O K I N G G U I D E L I N E S
MO DEL S
SECTION 4 • MIS CEL LANE OU S
NOTES
S M O K I N G O V E N C O N T R O L PA N E L
S M O K E R O P E R AT I O N
4. LOAD PRODUCT ON SHELVES
COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS
7. RESET COOKING TIMER
2. PREHEAT OVEN
10. DETERMINING IF PRODUCT
8. SET SMOKING TIMER
S M O K I N G T I M E S
9. OVERNIGHT COOK AND HOLD
S M O K E R O P E R AT I O N
CARE and CLEANING
1 1 . R E H E AT I N G
COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS
7 6 7 - S K & 1 7 6 7 - S K
SMOKED BEEF BRISKET
SMOKED BEEF TONGUE
C O O K I N G & S M O K I N G G U I D E L I N E S
PRODUCT SPECIFICATIONS and PREPARATION
SMOKED FRESH HAMS
SMOKED PORK RIBS
PRODUCT SPECIFICATIONS and PREPARATION
MODELS
SMOKED DUCK
SMOKED TURKEY
C O O K I N G & S M O K I N G G U I D E L I N E S
C O O K I N G & S M O K I N G G U I D E L I N E S
SMOKED FISH FILLETS
WHOLE SMOKED SALMON
PRODUCT SPECIFICATIONS and PREPARATION
7 6 7 - S K
SMOKED SHRIMP
C O O K I N G & S M O K I N G G U I D E L I N E S
M O D E L S
MODELS
COLD SMOKED SALMON
PRODUCT SPECIFICATIONS and PREPARATION
C O O K I N G & S M O K I N G G U I D E L I N E S
GENERAL HOLDING GUIDELINES
F O O D H O L D I N G a n d S A N I TAT I O N
FOOD HOLDING - FUNCTION & VALUE
Only HOTfood should be placed into the cabinet
GENERAL HOLDING CABINET OPERATION
F O O D H O L D I N G a n d S A N I TAT I O N
FROZEN FOODS
SANITATION and HANDLING
HOT FOODS
COLD FOODS
Food and Drug Administration
FOOD SAFETY GUIDELINES
SUMMARY
Center for Food Safety and Applied Nutrition
throughout the United States through the use
PR INT ED I N U . S . A
CO OK /HO LD /SE RVE SYS TE MS
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#566 • 10/08