Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 500-TH SERIES Por K Loin, C O O K I N G G U I D E L I N E S, Mo Del S, none, roasts

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

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Page 34

POR K LOIN

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

POR K LOIN

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Pork Loin, Bonele ss, Tied: 8 to 10 lb (4 to 5 kg)

Season as desired and place roas ts direct ly on wire shel ves for cooki ng.

DO OR VE NTS: ONE-HALF O PEN

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250° to 275 °F (121° to 135°C)

SET COOKI NG TI ME R

15 minu tes per pou nd for the first roast (33 minut es per kilogra m)

plus

add 30 minu tes for each add itiona l roast .

MI NI MUM HOLDING T IME REQUIRED

2 hour s

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

12 hours

FINA L INTERNAL PRODUCT TEMPERATURE 155° to 165° F (68 ° to 74°C)

OVE RNIGHT CO OK & HOL D

Highl y Reco mmen ded

ADDIT IONAL INFOR MATI ON • NOT ES

MO DEL S

5 00 SE RI ES

75 0 SE R IE S

10 00 SE R I ES

NUMBER OF SHELVES

2

3

3

ITEMS PER SHELF

2 roasts

3 roast s

3 roasts

MAXIMUM CAPACITY

4 roasts

9 roasts

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 QUANTITIESINDICATED.

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 • PO RK

32.

Image 34

Alto-Shaam 500-TH SERIES Por K Loin, C O O K I N G G U I D E L I N E S, Mo Del S, Set Hold Thermos Tat, up to 40 lb 18 kg

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 NUTRITIONSHRINKAGE CONTROL AND COOKING TIME LO W TE MPE RATURE CO OKI NG FACTSPREVENTING BACTERIA GROWTH LABOR AND EQUIPMENT COST REDUCTION BUMPER START-UP O P E R AT I O NOVEN CHAR ACTERISTI CS Before oper atingPANEL IDENT IF ICA TION OV EN COM PART ME NT CONTROLO P E R AT I O N 2.PREH EAT OVEN COOKING and HOLDING PROCEDURES — MANUAL OVENS1.PREPARE OVEN FOR COOKIN G 3.PREPARE PRODUCT FOR COOKINGCOOKING and HOLDING PROCEDURES — MANUAL OVENS 8. DETERM INING IF PRO DUCTRED MEA T O P E R AT I O NCOOKING and HOLDING PROCEDURES — MANUAL OVENS 9.REHEA TING10.CA RE AND CL EANING O P E R AT I O Nphone 800. 55 8.8 74 4 or CH EF OPE RATI NG TIP SO P E R AT I O N C L E A N I N G & M A I N T E N A N C E CLEANING AGENTSCLEANING MATERIALS PROTECTING STAINLESS STEEL SURFACES2. WITH A STAINLESS STEEL POLISH 1.CLEAN DAILYCLEAN THE EXTERIOR OF THE CABINET 4. CHECK THE COOLING FAN IN THE OVEN CONTROL AREABEEF COOKING GUIDELINESO V E N P R E H E AT I N S T R U C T I O N S FISHMODELS BEEF BRI SKE TC O O K I N G G U I D E L I N E S SET HOL D THERMOS TAT1000 BEEF SHOR T RIBSMOD ELS C O O K I N G G U I D E L I N E SC O O K I N G G U I D E L I N E S BEEF STRI PL OI N100 0 SER MODELSMOD ELS COR NE D BE EFC O O K I N G G U I D E L I N E S 1000MODELS HA MBU RGERSC O O K I N G G U I D E L I N E S SET HOL D THERMOS TATMOD ELS PRIM E RI BC O O K I N G G U I D E L I N E S 1000MODELS PR IME RIB SPECI ALC O O K I N G G U I D E L I N E S 100 0 SERMOD ELS RIB EYEC O O K I N G G U I D E L I N E S 1000MODELS BEEF ROUNDC O O K I N G G U I D E L I N E S SET HOL D THERMOS TATC O O K I N G G U I D E L I N E S BEE F ROUNDCAFET ER IA OR STE AMS HIP MOD ELSMODELS TEN DERL OINC O O K I N G G U I D E L I N E S 100 0 SERMOD ELS VEA L LO INC 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 LAM B, LEGand plac e directl y on wire shel ves MODELSMOD ELS LAMB RACKS Frenc hedC 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 HA M, FRE SHMODE LS 1000C O O K I N G G U I D E L I N E S HAM, CU RED AND SMO KEDMO DEL S SET HOLD THERMOS TATMODE LS POR K CHOP SC O O K I N G G U I D E L I N E S 1000MO DEL S POR K LOINC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMODE LS C O O K I N G G U I D E L I N E SPOR K SHO ULD ER Boston Butt , Bonel ess: 8 to 10 lb 4 to 5 kgMO DEL S POR K RIB SC O O K I N G G U I D E L I N E S O PENMODE LS PROC ESSE D MEATSC O O K I N G G U I D E L I N E S 1000MO DEL S CHICK EN BREASTSC 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 CHIC KEN , PIE CE S and HA LVE SMO DE LS 1000MO DEL S CHICK EN, WHO LEC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATFRYIN G DIRE CTLY FRO M THE OVEN CHIC KEN , FR IED — TWO -STEP ME THOD —TWO-STEPFRI ED CHICKEN FRYING FROM REFRIGERATED STORAGEC O O K I N G G U I D E L I N E S COR NISHHENS MO DEL SMO DE LS DUC K, WH OLEC O O K I N G G U I D E L I N E S 1000MO DEL S TURK EYC O O K I N G G U I D E L I N E S 25 lb 11 kgMO DE LS TU RKEY BREA STC O O K I N G G U I D E L I N E S 1000MO DEL S TURK EY ROLLC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMO DE LS FISH , BAK EDC O O K I N G G U I D E L I N E S 1000MO DEL S SAL MON ST EAKSC O O K I N G G U I D E L I N E S O PENMO DE LS TROU TC O O K I N G G U I D E L I N E S 1000MO DEL S POT ATOES , BAKEDC O O K I N G G U I D E L I N E S Always stor e pota toes at room temper atureMO DE LS QUIC HEC O O K I N G G U I D E L I N E S 1000MO DEL S RICEC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMO DE LS BAK ED EGG CUSTAR DC O O K I N G G U I D E L I N E S 1000MO DEL S SH EET CA KEC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMO DE LS CHE ESE CA KEC 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 FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES MODELSC O O K I N G G U I D E L I N E S FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS S ET HOL D THERMOS TATMO DEL S 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 SET HOLD THERMOS TATMO DE LS 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 1000MO DEL S COOK IESC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMO DE LS DOUGH NUT SC O O K I N G G U I D E L I N E S 1000MO DEL S PROOFING DOUGHC O O K I N G G U I D E L I N E 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 L2. PREHEAT OVEN COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS7. RESET COOKING TIMER 4. LOAD PRODUCT ON SHELVES9. OVERNIGHT COOK AND HOLD 8. SET SMOKING TIMERS M O K I N G T I M E S 10. DETERMINING IF PRODUCTCOOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS CARE and CLEANING1 1 . R E H E AT I N G S M O K E R O P E R AT I O NC O O K I N G & S M O K I N G G U I D E L I N E S SMOKED BEEF BRISKETSMOKED BEEF TONGUE 7 6 7 - S K & 1 7 6 7 - S KPRODUCT SPECIFICATIONS and PREPARATION SMOKED FRESH HAMSSMOKED PORK RIBS 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 SMOKED DUCKSMOKED TURKEY MODELSPRODUCT SPECIFICATIONS and PREPARATION SMOKED FISH FILLETSWHOLE SMOKED SALMON 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 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 7 6 7 - S KC O O K I N G & S M O K I N G G U I D E L I N E S COLD SMOKED SALMONPRODUCT SPECIFICATIONS and PREPARATION MODELSFOOD HOLDING - FUNCTION & VALUE F O O D H O L D I N G a n d S A N I TAT I O NGENERAL HOLDING GUIDELINES F O O D H O L D I N G a n d S A N I TAT I O N GENERAL HOLDING CABINET OPERATIONOnly HOTfood should be placed into the cabinet COLD FOODS SANITATION and HANDLINGHOT FOODS FROZEN FOODSCenter for Food Safety and Applied Nutrition FOOD SAFETY GUIDELINESSUMMARY Food and Drug Administrationthroughout the United States through the use #566 • 10/08 CO OK /HO LD /SE RVE SYS TE MSPRICE : U.S .$15. PR INT ED I N U . S . A