Alto-Shaam 1000-TH SERIES, 750-TH SERIES, 500-TH SERIES manual Ge Ne Ral Index

LO W TEMP ERA TUR E COOKI NG AN D HOL DIN G OV EN S

GE NE RAL INDEX

SECTIO N 1 • Low Temperature Cooking Introduction
Alto-Shaam Halo Heat	. . . . . 1
Low Tempera ture Cooki ng Fact s
Mea t and Nutr ition	. . . . . 2
Shr ink age Cont rol and Cook ing Time . .	. . . . . 3
Prev enting Bact eri a Growth	. . . . . 3
Labor and Equi pment Cost Reduction .	. . . . . 4
Options and Acc essories	. . . . . 5
SECTIO N 2 • Low Temperatu re Cooking Oper atio n
General Operation — Manual Ovens
Oven Characte ris tics	. . . . . 6
Start-U p	. . . . . 6
Contro l Panel Identi ficat ion	. . . . . 7
Cooking & Holdin g Procedures	. . . 8-10
Chef Opera ting Tips	. . . . 11
SECTIO N 3 • Clean ing and Mainten ance	. . 12- 13
SECTIO N 4 • Cookin g Guid eline
Prod uct Ind ex	. . . . 14
Oven Prehea tin g Ins tructio ns	. . . . 14
Beef	. . 15-2 5
Veal	. . . . 26
Lamb	. . 27-28
Pork	. . 29-34
Proc ess ed Meats	. . . . 35
Pou ltry	. . 36-44
Fis h	. . 45-47
Mis cella neous	. . 48-60

SECTION 5 • Smoke r Operation
General Operation — Smoke rs
Contro l Panel and Operat ion	62
Cookin g/Sm oking/ Holdi ng Procedu res . . . .	63
Smok ing Times	64
Smok ing Proced ure Opti ons	65
Care and Clean ing	65
SECTION 6 • Cookin g & Smok ing Guide lines
Smok ed Beef Brisk et	66
Smok ed Beef Tongue	66
Smok ed Fresh Ham s	67
Smok ed Pork Ribs	67
Smok ed Duck	68
Smok ed Turkey	68
Smok ed Fish Fille ts	69
Smok ed Salm on, Who le	69
Smok ed Shrim p	70
Cold Smoked Salmon	71
SECTION 7 • Food Holding and Sanita tion
Food Hold ing - Func tion & Value	72
Gener al Holdi ng Guidel ines	72
Gener al Holdi ng Cabin et Opera tion	73
Hol ding Tempera ture Range	73
San itat ion and Handling	74
Food Safety Guide lines	75

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PHO NE: (262)251-3800	(800)558-8744 U.S.A./CANADA ●	FAX: (262)251-7067 (800) 329- 8744 U.S.A.	● www.alto-shaam.com

#566 • 2/08