Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 1000-TH SERIES manual Cor Ne D Be Ef, C O O K I N G G U I D E L I N E S, Mod Els

Models: 1000-TH SERIES 500-TH SERIES 750-TH SERIES

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COR NE D BE EF

C O O K I N G G U I D E L I N E S

COR NE D BE EF

P RODUCT SPECIF ICAT ION S and PREP ARATION

PR EHEAT THE OVEN

Corned Bee f: 9 to 12 lb (4 to 5 kg)

Leave the corned beef in the original plast ic bag and place the corned beef bag direct ly on the wire shel f.

DOO R V ENTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

250°F

(121°C)

SET COOKIN G TIMER

20 min utes per pound for the first corned beef (44 minutes per kil ogram )

plus

add 30 minute s for each add ition al corne d beef.

M INI MUM HOLDING T IME REQUIRED

6 or more hou rs

TIM E REQU IRED IN “HOLD” CYC LE BEFO RE SE RVING .

MAXIMUM HOLDI NG TIM E

24 hours

FI NAL INTERNAL PRO DUCT T EMPERATURE 175°F (79 °C)

OVE RNIGHT COO K & HO LD

MUST DO AN OVERNIGHT COO K AND HOLD.

ADDIT IONA L INFOR MATI ON • NO TE S

If des ired, corn beef can be removed from the bag and wrapped in cle ar pla stic wra p for cooking .

MOD ELS

500 S E RI E S

75 0 SE RI ES

1000

SE RI ES

NUMBER OF SHELVES

2

2

3

ITEMS PER SHELF

2 roasts

3 to 4 roasts

2 to 3 roasts

MAXIMUM CAPACITY

4 roasts

6 to 8 roasts

6 to 9 roasts

APPROXIMATE

up to 40 lb (18 kg)

up to 100 lb (45 kg)

up to 100 lb (45 kg)

PANS

none

none

none

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

The time and temperature are suggested

guidelines

only.

All cooking

should be based on internal

product

temperatures.

Due to variations in product

quality, weight and desired degree

of doneness,

the cooking timer may need

to be adjusted accordingly.

Always

follow local health

(hygiene)

regulations for all

internal temperature requirements.

SECTION 4 • BEE F

18.

Image 20

Alto-Shaam 1000-TH SERIES 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 Hold Thermos Tat, 3 to 4 roasts

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operated Oven sGE NE RAL INDEX LOW TEMPERAT URE COOK ING INTRODUC TION Welcome to theLO W TEM PE RATU RE COO KI NG FACTS MEAT AND NUTRITIONPREVENTING BACTERIA GROWTH LO W TE MPE RATURE CO OKI NG FACTSSHRINKAGE CONTROL AND COOKING TIME LABOR AND EQUIPMENT COST REDUCTION BUMPER O P E R AT I O N OVEN CHAR ACTERISTI CSSTART-UP Before oper atingO P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION COOKING and HOLDING PROCEDURES — MANUAL OVENS 1.PREPARE OVEN FOR COOKIN G2.PREH EAT OVEN 3.PREPARE PRODUCT FOR COOKING8. DETERM INING IF PRO DUCT RED MEA TCOOKING and HOLDING PROCEDURES — MANUAL OVENS O P E R AT I O N9.REHEA TING 10.CA RE AND CL EANINGCOOKING and HOLDING PROCEDURES — MANUAL OVENS O P E R AT I O NO P E R AT I O N CH EF OPE RATI NG TIP Sphone 800. 55 8.8 74 4 or CLEANING AGENTS CLEANING MATERIALSC L E A N I N G & M A I N T E N A N C E PROTECTING STAINLESS STEEL SURFACES1.CLEAN DAILY CLEAN THE EXTERIOR OF THE CABINET2. WITH A STAINLESS STEEL POLISH 4. CHECK THE COOLING FAN IN THE OVEN CONTROL AREACOOKING GUIDELINES O V E N P R E H E AT I N S T R U C T I O N SBEEF FISHBEEF BRI SKE T C O O K I N G G U I D E L I N E SMODELS SET HOL D THERMOS TATBEEF SHOR T RIBS MOD ELS1000 C O O K I N G G U I D E L I N E SBEEF STRI PL OI N 100 0 SERC O O K I N G G U I D E L I N E S MODELSCOR NE D BE EF C O O K I N G G U I D E L I N E SMOD ELS 1000HA MBU RGERS C O O K I N G G U I D E L I N E SMODELS SET HOL D THERMOS TATPRIM E RI B C O O K I N G G U I D E L I N E SMOD ELS 1000PR IME RIB SPECI AL C O O K I N G G U I D E L I N E SMODELS 100 0 SERRIB EYE C O O K I N G G U I D E L I N E SMOD ELS 1000BEEF ROUND C O O K I N G G U I D E L I N E SMODELS SET HOL D THERMOS TATBEE F ROUND CAFET ER IA OR STE AMS HIPC O O K I N G G U I D E L I N E S MOD ELSTEN DERL OIN C O O K I N G G U I D E L I N E SMODELS 100 0 SERVEA L LO IN C O O K I N G G U I D E L I N E SMOD ELS 1000LAM B, LEG and plac e directl y on wire shel vesC O O K I N G G U I D E L I N E S MODELSLAMB RACKS Frenc hed C O O K I N G G U I D E L I N E SMOD ELS 1000HA M, FRE SH MODE LSC O O K I N G G U I D E L I N E S 1000HAM, CU RED AND SMO KED MO DEL SC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATPOR K CHOP S C O O K I N G G U I D E L I N E SMODE LS 1000POR K LOIN C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S POR K SHO ULD ERMODE LS Boston Butt , Bonel ess: 8 to 10 lb 4 to 5 kgPOR K RIB S C O O K I N G G U I D E L I N E SMO DEL S O PENPROC ESSE D MEATS C O O K I N G G U I D E L I N E SMODE LS 1000CHICK EN BREASTS C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATCHIC KEN , PIE CE S and HA LVE S MO DE LSC O O K I N G G U I D E L I N E S 1000CHICK EN, WHO LE C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATCHIC KEN , FR IED — TWO -STEP ME THOD — TWO-STEPFRI ED CHICKENFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGECOR NISH HENSC O O K I N G G U I D E L I N E S MO DEL SDUC K, WH OLE C O O K I N G G U I D E L I N E SMO DE LS 1000TURK EY C O O K I N G G U I D E L I N E SMO DEL S 25 lb 11 kgTU RKEY BREA ST C O O K I N G G U I D E L I N E SMO DE LS 1000TURK EY ROLL C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATFISH , BAK ED C O O K I N G G U I D E L I N E SMO DE LS 1000SAL MON ST EAKS C O O K I N G G U I D E L I N E SMO DEL S O PENTROU T C O O K I N G G U I D E L I N E SMO DE LS 1000POT ATOES , BAKED C O O K I N G G U I D E L I N E SMO DEL S Always stor e pota toes at room temper atureQUIC HE C O O K I N G G U I D E L I N E SMO DE LS 1000RICE C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATBAK ED EGG CUSTAR D C O O K I N G G U I D E L I N E SMO DE LS 1000SH EET CA KE C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATCHE ESE CA KE C O O K I N G G U I D E L I N E SMO DE LS 1000FROZE N CON VENIENC E EN TRÉ ES 1 00 0 SER IESC O O K I N G G U I D E L I N E S MODELSFROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES MODELSC O O K I N G G U I D E L I N E S S ET HOL D THERMOS TATPR 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 SMO DEL S SET HOLD THERMOS TATBRE 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 SMO DE LS 1000COOK IES C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATDOUGH NUT S C O O K I N G G U I D E L I N E SMO DE LS 1000PROOFING DOUGH C O O K I N G G U I D E L I N E SMO DEL S O PENNOTES SECTION 4 • MIS CEL LANE OU SS M O K E R O P E R AT I O N S M O K I N G O V E N C O N T R O L PA N E LCOOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS 7. RESET COOKING TIMER2. PREHEAT OVEN 4. LOAD PRODUCT ON SHELVES8. SET SMOKING TIMER S M O K I N G T I M E S9. OVERNIGHT COOK AND HOLD 10. DETERMINING IF PRODUCTCARE and CLEANING 1 1 . R E H E AT I N GCOOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS S M O K E R O P E R AT I O NSMOKED BEEF BRISKET SMOKED BEEF TONGUEC O O K I N G & S M O K I N G G U I D E L I N E S 7 6 7 - S K & 1 7 6 7 - S KSMOKED FRESH HAMS SMOKED PORK RIBSPRODUCT SPECIFICATIONS and PREPARATION PRODUCT SPECIFICATIONS and PREPARATIONSMOKED DUCK SMOKED TURKEYC O O K I N G & S M O K I N G G U I D E L I N E S MODELSSMOKED FISH FILLETS WHOLE SMOKED SALMONPRODUCT 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 SSMOKED SHRIMP C O O K I N G & S M O K I N G G U I D E L I N E SM O D E L S 7 6 7 - S KCOLD SMOKED SALMON PRODUCT SPECIFICATIONS and PREPARATIONC O O K I N G & S M O K I N G G U I D E L I N E S MODELSGENERAL HOLDING GUIDELINES F O O D H O L D I N G a n d S A N I TAT I O NFOOD HOLDING - FUNCTION & VALUE Only HOTfood should be placed into the cabinet GENERAL HOLDING CABINET OPERATIONF O O D H O L D I N G a n d S A N I TAT I O N SANITATION and HANDLING HOT FOODSCOLD FOODS FROZEN FOODSFOOD SAFETY GUIDELINES SUMMARYCenter for Food Safety and Applied Nutrition Food and Drug Administrationthroughout the United States through the use CO OK /HO LD /SE RVE SYS TE MS PRICE : U.S .$15.#566 • 10/08 PR INT ED I N U . S . A