Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 750-TH SERIES Ha Mbu Rgers, C O O K I N G G U I D E L I N E S, Models, 165F 74C, Check

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

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HA MBU RGERS

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

HA MBU RGERS

PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON

PRE HE AT THE OVEN Ground Bee f (fre sh, not frozen): 5 oz (142 gra ms) per pat ty (MINIM UM ) Ground Bee f, froze n: 5 oz (142 gra ms) per pat ty (MIN IMUM )

Pla ce hamburger patti es side-by-s ide direct ly on sheet pans.

D OOR VE NTS: FULL O PEN

SET HOL D THERMOS TAT

150°F

(66°C)

SET COO K THER MOSTAT

250° to 275°F

(121° to 135°C)

SE T COO KING TIM ER

FRESH, NOT FROZEN: Approxi mately 1 hour*

FRO ZEN : 2-3 hou rs

Ful l Loa d

MINIMUM H OLDING T IME REQUIRED

none

TIM E REQU IR ED IN “HOLD” CY CLE BEF OR E SERVING .

M AXI MUM HOLDING T IME

4 hours


FINA L INTERNAL	PRODUCT		TEMPERATURE
	165°F (74°C)

OV ER NIGHT		COOK & HO LD
Not Recomm ended

ADDIT IONAL	INF OR MAT ION • NOT ES
*Cooking time depen ds on the desi red degree of donene ss.		Check	int ern al product tempera ture before removing the

product from the oven. Always follo w local heal th (hy giene) regulat ions for all inter nal temp eratur e requireme nts.



	MODELS			500 SE RI E S			75 0 SE RI ES			100 0 SER IES

	NUMBER OF SHELVES			5				5		none
	NUMBER OF SHELVES

	ITEMS PER SHELF			1 half-s ize she et pan			1 full- size sheet pan			1 full-si ze shee t pan
	ITEMS PER SHELF

	MAXIMUM CAPACITY			5 half-s ize she et pans			5 full -siz e sheet pans		4 full- size she et pans
	APPROXIMATE

	PANS			18" x 13" x 1"			18" x 26" x 1"			18" x 26" x 1"
	MAY HOLD MORE OR LESS THAN		(GN 1/1: 530 x 325 x 20mm)			(GN 2/1: 530 x 650 x 20mm )			(GN 1/1: 530 x 325 x 20mm)
	CAPACITIES ARE BASED ON U.S.
	PAN SIZES. GASTRONORM PANS			(NO SHELVES REQUIRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVES )
	THE FOOD QUANTITIES INDICATED.			(NO SHELVES REQUIRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVES )
	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 • BEEF

19.

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Alto-Shaam 750-TH SERIES Ha Mbu Rgers, C O O K I N G G U I D E L I N E S, Models, Set Hol D Thermos Tat, 165F 74C, Check

Contents

Manual ly Operated Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINESGE NE RAL INDEX Welcome to the LOW TEMPERAT URE COOK ING INTRODUC TIONMEAT AND NUTRITION LO W TEM PE RATU RE COO KI NG FACTSLO W TE MPE RATURE CO OKI NG FACTS SHRINKAGE CONTROL AND COOKING TIMEPREVENTING BACTERIA GROWTH LABOR AND EQUIPMENT COST REDUCTION BUMPER OVEN CHAR ACTERISTI CS O P E R AT I O NSTART-UP Before oper atingOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N 1.PREPARE OVEN FOR COOKIN G COOKING and HOLDING PROCEDURES — MANUAL OVENS2.PREH EAT OVEN 3.PREPARE PRODUCT FOR COOKINGRED MEA T 8. DETERM INING IF PRO DUCTCOOKING and HOLDING PROCEDURES — MANUAL OVENS O P E R AT I O N10.CA RE AND CL EANING 9.REHEA TINGCOOKING and HOLDING PROCEDURES — MANUAL OVENS O P E R AT I O NCH EF OPE RATI NG TIP S phone 800. 55 8.8 74 4 orO P E R AT I O N CLEANING MATERIALS CLEANING AGENTSC L E A N I N G & M A I N T E N A N C E PROTECTING STAINLESS STEEL SURFACESCLEAN THE EXTERIOR OF THE CABINET 1.CLEAN DAILY2. WITH A STAINLESS STEEL POLISH 4. CHECK THE COOLING FAN IN THE OVEN CONTROL AREAO V E N P R E H E AT I N S T R U C T I O N S COOKING GUIDELINESBEEF FISHC O O K I N G G U I D E L I N E S BEEF BRI SKE TMODELS SET HOL D THERMOS TATMOD ELS BEEF SHOR T RIBS1000 C O O K I N G G U I D E L I N E S100 0 SER BEEF STRI PL OI NC O O K I N G G U I D E L I N E S MODELSC O O K I N G G U I D E L I N E S COR NE D BE EFMOD ELS 1000C O O K I N G G U I D E L I N E S HA MBU RGERSMODELS SET HOL D THERMOS TATC O O K I N G G U I D E L I N E S PRIM E RI BMOD ELS 1000C O O K I N G G U I D E L I N E S PR IME RIB SPECI ALMODELS 100 0 SERC O O K I N G G U I D E L I N E S RIB EYEMOD ELS 1000C O O K I N G G U I D E L I N E S BEEF ROUNDMODELS SET HOL D THERMOS TATCAFET ER IA OR STE AMS HIP BEE F ROUNDC O O K I N G G U I D E L I N E S MOD ELSC O O K I N G G U I D E L I N E S TEN DERL OINMODELS 100 0 SERC O O K I N G G U I D E L I N E S VEA L LO INMOD ELS 1000and plac e directl y on wire shel ves LAM B, LEGC O O K I N G G U I D E L I N E S MODELSC O O K I N G G U I D E L I N E S LAMB RACKS Frenc hedMOD ELS 1000MODE LS HA M, FRE SHC O O K I N G G U I D E L I N E S 1000MO DEL S HAM, CU RED AND SMO KEDC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S POR K CHOP SMODE LS 1000C O O K I N G G U I D E L I N E S POR K LOINMO DEL S SET HOLD THERMOS TATPOR K SHO ULD ER C O O K I N G G U I D E L I N E SMODE LS Boston Butt , Bonel ess: 8 to 10 lb 4 to 5 kgC O O K I N G G U I D E L I N E S POR K RIB SMO DEL S O PENC O O K I N G G U I D E L I N E S PROC ESSE D MEATSMODE LS 1000C O O K I N G G U I D E L I N E S CHICK EN BREASTSMO DEL S SET HOLD THERMOS TATMO DE LS CHIC KEN , PIE CE S and HA LVE SC O O K I N G G U I D E L I N E S 1000C O O K I N G G U I D E L I N E S CHICK EN, WHO LEMO DEL S SET HOLD THERMOS TATTWO-STEPFRI ED CHICKEN CHIC KEN , FR IED — TWO -STEP ME THOD —FRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGEHENS COR NISHC O O K I N G G U I D E L I N E S MO DEL SC O O K I N G G U I D E L I N E S DUC K, WH OLEMO DE LS 1000C O O K I N G G U I D E L I N E S TURK EYMO DEL S 25 lb 11 kgC O O K I N G G U I D E L I N E S TU RKEY BREA STMO DE LS 1000C O O K I N G G U I D E L I N E S TURK EY ROLLMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S FISH , BAK EDMO DE LS 1000C O O K I N G G U I D E L I N E S SAL MON ST EAKSMO DEL S O PENC O O K I N G G U I D E L I N E S TROU TMO DE LS 1000C O O K I N G G U I D E L I N E S POT ATOES , BAKEDMO DEL S Always stor e pota toes at room temper atureC O O K I N G G U I D E L I N E S QUIC HEMO DE LS 1000C O O K I N G G U I D E L I N E S RICEMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S BAK ED EGG CUSTAR DMO DE LS 1000C O O K I N G G U I D E L I N E S SH EET CA KEMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S CHE ESE CA KEMO DE LS 10001 00 0 SER IES FROZE N CON VENIENC E EN TRÉ ESC O O K I N G G U I D E L I N E S MODELSMODELS FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESC O O K I N G G U I D E L I N E S S ET HOL D THERMOS TATC O O K I N G G U I D E L I N E S PR EC OOK ED FROZ EN FIN GER FO ODSMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EMO DE LS 1000C O O K I N G G U I D E L I N E S COOK IESMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S DOUGH NUT SMO DE LS 1000C O O K I N G G U I D E L I N E S PROOFING DOUGHMO DEL S O PENSECTION 4 • MIS CEL LANE OU S NOTESS 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 N7. RESET COOKING TIMER COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS2. PREHEAT OVEN 4. LOAD PRODUCT ON SHELVESS M O K I N G T I M E S 8. SET SMOKING TIMER9. OVERNIGHT COOK AND HOLD 10. DETERMINING IF PRODUCT1 1 . R E H E AT I N G CARE and CLEANINGCOOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS S M O K E R O P E R AT I O NSMOKED BEEF TONGUE SMOKED BEEF BRISKETC 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 PORK RIBS SMOKED FRESH HAMSPRODUCT SPECIFICATIONS and PREPARATION PRODUCT SPECIFICATIONS and PREPARATIONSMOKED TURKEY SMOKED DUCKC O O K I N G & S M O K I N G G U I D E L I N E S MODELSWHOLE SMOKED SALMON SMOKED FISH FILLETSPRODUCT 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 SC O O K I N G & S M O K I N G G U I D E L I N E S SMOKED SHRIMPM O D E L S 7 6 7 - S KPRODUCT SPECIFICATIONS and PREPARATION COLD SMOKED SALMONC O O K I N G & S M O K I N G G U I D E L I N E S MODELSF O O D H O L D I N G a n d S A N I TAT I O N FOOD HOLDING - FUNCTION & VALUEGENERAL HOLDING GUIDELINES 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 NOnly HOTfood should be placed into the cabinet HOT FOODS SANITATION and HANDLINGCOLD FOODS FROZEN FOODSSUMMARY FOOD SAFETY GUIDELINESCenter for Food Safety and Applied Nutrition Food and Drug Administrationthroughout the United States through the use PRICE : U.S .$15. CO OK /HO LD /SE RVE SYS TE MS#566 • 10/08 PR INT ED I N U . S . A