Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 750-TH SERIES manual Por K Rib S, C O O K I N G G U I D E L I N E S, Mo Del S, O Pen

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

1 79

Download 79 pages 4.54 Kb

Page 36

POR K RIB S

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

POR K RIB S

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Spareribs: 1-1/2 down (38 kg or less)

Pork Loin, Back Rib s (BABY BACK RIBS ): 1-1/2 down (38 kg or less)

Ribs can be coo ked from frozen or thawed. Season as desired. Plac e ribs on sheet pans, sli ghtly over lappi ng and cover with clear plastic wrap only if cooki ng overn igh t. If desi red, barbecue sauce can be incl uded with initia l sea soning to allow it to cook into the ribs.

DO OR VE NTS: ONE-HALF	O PEN
SET HOLD	THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

THAWED RIBS: 2-1 /2 to 3-1/2 hours

FRO ZEN RIBS: 3-1/ 2 to 4-1/2 hours

Full Load

MI NI MUM HOLDING T IME REQUIRED

1-1 /2 hours

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

M AXIMUM HOLDING TIME

12 hours

FINA L INTERNAL PRODUCT TEMPERATURE 160° to 170°F (71° to 77°C) WELL DONE

OVE RNIGHT CO OK & HOL D

Optiona l

ADDIT IONAL INFOR MATI ON	• NOT ES
Addit ional barbecue sauce can be added aft er compl eting the hold cycle.	Hea t sauc e to 150°F (66 °C) and coat rib s just
bef ore servin g.

MO DEL S

5 00 SE RI ES

75 0 SE R IE S

10 00 SE R I ES

NUMBER OF SHELVES

3

4

none

ITEMS PER SHELF

1 half-si ze sheet pan

1 full-s ize she et pan

1 ful l-siz e shee t pan

MAXIMUM CAPACITY

3 half-si ze sheet pans

4 full-siz e sheet pans

5 ful l-siz e sheet pans

approximately 20 lb (9 kg)

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 20m m)

(GN 1/1: 530 x 325 x 20mm)

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

(NO SHELVES REQU IRED )

(NO SHELVES REQUIRED)

(ON WIRE SHELVE S)

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

34.

Image 36

Alto-Shaam 750-TH SERIES manual Por K Rib S, C O O K I N G G U I D E L I N E S, Mo Del S, O Pen, Set Cook The Rmo Stat

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 NUTRITIONLO W TE MPE RATURE CO OKI NG FACTS SHRINKAGE CONTROL AND COOKING TIMEPREVENTING BACTERIA GROWTH LABOR AND EQUIPMENT COST REDUCTION BUMPER O P E R AT I O N OVEN CHAR ACTERISTI CSSTART-UP Before oper atingOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N 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 NCH EF OPE RATI NG TIP S phone 800. 55 8.8 74 4 orO P E R AT I O N 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 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 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