Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 1000-TH SERIES Pr Ime Rib Speci Al, C O O K I N G G U I D E L I N E S, Models, roast

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

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PR IME RIB SPECI AL

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

PR IME RIB SPECI AL

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

PRE HE AT THE OVEN Beef Rib , Roast Ready Speci al, Tied: 14 to 18 lb (6 to 8 kg) Aver age Weig ht

Seas on as desired. Place roasts direct ly on wire she lves with the larger roasts toward the top of the oven compartm ent.

D OOR VE NTS: ON E-HALF OPEN

SET HOL D THERMOS TAT

140°F

(60°C)

SET COO K THER MOSTAT

250°F

(121°C)

SE T COO KING TIM ER

10 minutes per poun d for the first roast (22 minute s per kilogra m)

plus

add 15 minut es for eac h addi tiona l roast.

MINIMUM H OLDING T IME REQUIRED

4 hou rs

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

M AXI MUM HOLDING T IME

24 hours

FINA L INTERNAL PRODUCT TEMPERATURE 130°F (54°C ) RARE

OV ER NIGHT COOK & HO LD

An overn igh t cook and hold can be done with this cut.

ADDIT IONAL INF OR MAT ION • NOT ES

MODELS

500 SE RI E S

75 0 SE RI ES

100 0 SER

IES

NUMBER OF SHELVES

2

2

3

ITEMS PER SHELF

1 roast

3 roas ts

2 roas ts

MAXIMUM CAPACITY

2 roasts

6 roasts

6 roasts

APPROXIMATE

36 lb (16 kg)

100 lb (45 kg)

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 • BEEF

21.

Image 23

Alto-Shaam 1000-TH SERIES Pr Ime Rib Speci Al, C O O K I N G G U I D E L I N E S, Models, 100 0 SER, Set Hol D Thermos Tat

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 FACTSPREVENTING BACTERIA GROWTH LO W TE MPE RATURE CO OKI NG FACTSSHRINKAGE CONTROL AND COOKING TIME LABOR AND EQUIPMENT COST REDUCTION BUMPER Before oper ating O P E R AT I O NOVEN CHAR ACTERISTI CS START-UPO P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 3.PREPARE PRODUCT FOR COOKING COOKING and HOLDING PROCEDURES — MANUAL OVENS1.PREPARE OVEN FOR COOKIN G 2.PREH EAT OVENO P E R AT I O N 8. DETERM INING IF PRO DUCTRED MEA T COOKING and HOLDING PROCEDURES — MANUAL OVENSO P E R AT I O N 9.REHEA TING10.CA RE AND CL EANING COOKING and HOLDING PROCEDURES — MANUAL OVENSO P E R AT I O N CH EF OPE RATI NG TIP Sphone 800. 55 8.8 74 4 or PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTSCLEANING MATERIALS C L E A N I N G & M A I N T E N A N C E4. CHECK THE COOLING FAN IN THE OVEN CONTROL AREA 1.CLEAN DAILYCLEAN THE EXTERIOR OF THE CABINET 2. WITH A STAINLESS STEEL POLISHFISH COOKING GUIDELINESO V E N P R E H E AT I N S T R U C T I O N S BEEFSET HOL D THERMOS TAT BEEF BRI SKE TC 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 BEEF SHOR T RIBSMOD ELS 1000MODELS BEEF STRI PL OI N100 0 SER C O O K I N G G U I D E L I N E S1000 COR NE D BE EFC O O K I N G G U I D E L I N E S MOD ELSSET HOL D THERMOS TAT HA MBU RGERSC O O K I N G G U I D E L I N E S MODELS1000 PRIM E RI BC O O K I N G G U I D E L I N E S MOD ELS100 0 SER PR IME RIB SPECI ALC O O K I N G G U I D E L I N E S MODELS1000 RIB EYEC O O K I N G G U I D E L I N E S MOD ELSSET HOL D THERMOS TAT BEEF ROUNDC O O K I N G G U I D E L I N E S MODELSMOD ELS BEE F ROUNDCAFET ER IA OR STE AMS HIP C O O K I N G G U I D E L I N E S100 0 SER TEN DERL OINC O O K I N G G U I D E L I N E S MODELS1000 VEA L LO INC O O K I N G G U I D E L I N E S MOD ELSMODELS LAM B, LEGand plac e directl y on wire shel ves C O O K I N G G U I D E L I N E S1000 LAMB RACKS Frenc hedC O O K I N G G U I D E L I N E S MOD ELS1000 HA M, FRE SHMODE LS C O O K I N G G U I D E L I N E SSET HOLD THERMOS TAT HAM, CU RED AND SMO KEDMO DEL S C O O K I N G G U I D E L I N E S1000 POR K CHOP SC O O K I N G G U I D E L I N E S MODE LSSET HOLD THERMOS TAT POR K LOINC O O K I N G G U I D E L I N E S MO DEL SBoston 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 SPOR K SHO ULD ER MODE LSO PEN POR K RIB SC O O K I N G G U I D E L I N E S MO DEL S1000 PROC ESSE D MEATSC O O K I N G G U I D E L I N E S MODE LSSET HOLD THERMOS TAT CHICK EN BREASTSC O O K I N G G U I D E L I N E S MO DEL S1000 CHIC KEN , PIE CE S and HA LVE SMO DE LS C O O K I N G G U I D E L I N E SSET HOLD THERMOS TAT CHICK EN, WHO LEC O O K I N G G U I D E L I N E S MO DEL SFRYING FROM REFRIGERATED STORAGE CHIC KEN , FR IED — TWO -STEP ME THOD —TWO-STEPFRI ED CHICKEN FRYIN G DIRE CTLY FRO M THE OVENMO DEL S COR NISHHENS C O O K I N G G U I D E L I N E S1000 DUC K, WH OLEC O O K I N G G U I D E L I N E S MO DE LS25 lb 11 kg TURK EYC O O K I N G G U I D E L I N E S MO DEL S1000 TU RKEY BREA STC O O K I N G G U I D E L I N E S MO DE LSSET HOLD THERMOS TAT TURK EY ROLLC O O K I N G G U I D E L I N E S MO DEL S1000 FISH , BAK EDC O O K I N G G U I D E L I N E S MO DE LSO PEN SAL MON ST EAKSC O O K I N G G U I D E L I N E S MO DEL S1000 TROU TC O O K I N G G U I D E L I N E S MO DE LSAlways stor e pota toes at room temper ature POT ATOES , BAKEDC O O K I N G G U I D E L I N E S MO DEL S1000 QUIC HEC O O K I N G G U I D E L I N E S MO DE LSSET HOLD THERMOS TAT RICEC O O K I N G G U I D E L I N E S MO DEL S1000 BAK ED EGG CUSTAR DC O O K I N G G U I D E L I N E S MO DE LSSET HOLD THERMOS TAT SH EET CA KEC O O K I N G G U I D E L I N E S MO DEL S1000 CHE ESE CA KEC O O K I N G G U I D E L I N E S MO DE LSMODELS FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES C O O K I N G G U I D E L I N E SS ET HOL D THERMOS TAT FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS C O O K I N G G U I D E L I N E SSET HOLD THERMOS TAT PR EC OOK ED FROZ EN FIN GER FO ODSC O O K I N G G U I D E L I N E S MO DEL S1000 BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EC O O K I N G G U I D E L I N E S MO DE LSSET HOLD THERMOS TAT COOK IESC O O K I N G G U I D E L I N E S MO DEL S1000 DOUGH NUT SC O O K I N G G U I D E L I N E S MO DE LSO PEN PROOFING DOUGHC O O K I N G G U I D E L I N E S MO DEL SSECTION 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 N4. LOAD PRODUCT ON SHELVES COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS7. RESET COOKING TIMER 2. PREHEAT OVEN10. DETERMINING IF PRODUCT 8. SET SMOKING TIMERS M O K I N G T I M E S 9. OVERNIGHT COOK AND HOLDS M O K E R O P E R AT I O N CARE and CLEANING1 1 . R E H E AT I N G COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS7 6 7 - S K & 1 7 6 7 - S K SMOKED BEEF BRISKETSMOKED 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 SPRODUCT SPECIFICATIONS and PREPARATION SMOKED FRESH HAMSSMOKED PORK RIBS PRODUCT SPECIFICATIONS and PREPARATIONMODELS SMOKED DUCKSMOKED TURKEY 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 FISH FILLETSWHOLE SMOKED SALMON PRODUCT SPECIFICATIONS and PREPARATION7 6 7 - S K SMOKED SHRIMPC 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 SMODELS COLD 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 SGENERAL 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 FROZEN FOODS SANITATION and HANDLINGHOT FOODS COLD FOODSFood and Drug Administration FOOD SAFETY GUIDELINESSUMMARY Center for Food Safety and Applied Nutritionthroughout the United States through the use PR INT ED I N U . S . A CO OK /HO LD /SE RVE SYS TE MSPRICE : U.S .$15. #566 • 10/08