Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 500-TH SERIES Proc Esse D Meats, C O O K I N G G U I D E L I N E S, Mode Ls, 1000

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

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PROC ESSE D MEATS

PREH EA T THE OV EN

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

PROC ESSE D MEATS

Place pan .

PRODUCT SP ECI FIC AT IO NS and PREP ARA TI ON

Any of a variet y of proc esse d meat prod uct inc ludin g bratw urst, Polish Sausage, Fresh: sausage, breakfa st link s, smok ed saus age, hot dogs, etc.

sausa ge sid e-by- side on sheet pans . Add a suffici ent amo unt of hot wate r so tha t it just cov ers the bot tom of eac h Cover eac h pan wit h clear plast ic wrap.

DOOR VE NTS: OPEN FULL

SE T HOL D THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F (121°C )

SE T COOK IN G TIM ER

1-1/2 to 2 hou rs Full Load

MI N I MUM H OL DING TIM E REQUIRED

none

TI ME REQUIR ED IN “HOLD” CYCLE BE FORE SE RVI NG.

MAXIM UM HOL DING T IME

6 hours

FINA

L INT ERNAL

PRODUCT

TEMPERATURE

170°F (77°C)

OVE RNIGH T CO OK & HO LD

Not Recom mended

ADDIT IONA L IN FO RM AT IO N • NO TES

For preco oked sausage,

foll ow the same time and temp era ture sett ings as fres h sausa ge.

Cooki ng time for a prec ooked

sau sage will vary, parti cularl y for less than full load s. When hea ting

a ful l load of preco oked

sau sage , check

the int ern al

product temp erat ure after app roximately one (1) hour of cook ing time .

MODE LS

500

SE RI E S

750

S E RI ES

1000

SERI

ES

NUMBER OF SHELVES

4

5

none

ITEMS PER SHELF

1 half-si ze sheet pan

1 full-s ize she et pan

1 ful l-siz e sheet pan

MAXIMUM CAPACITY

4 half-si ze sheet pans

5 full -siz e sheet pan s

8 full-s ize shee t 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 20m m)

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

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

(NO SHELVES REQ UIRE D)

(NO SHELVES REQUIRED )

(ON WIRE SHELVES)

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 • PROCES SED MEATS

35.

Image 37

Alto-Shaam 500-TH SERIES manual Proc Esse D Meats, C O O K I N G G U I D E L I N E S, Mode Ls, 1000, Se T 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 FACTSSHRINKAGE CONTROL AND COOKING TIME LO W TE MPE RATURE CO OKI NG FACTSPREVENTING BACTERIA GROWTH LABOR AND EQUIPMENT COST REDUCTION BUMPER OVEN CHAR ACTERISTI CS O P E R AT I O NSTART-UP Before oper atingPANEL IDENT IF ICA TION OV EN COM PART ME NT CONTROLO 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 Nphone 800. 55 8.8 74 4 or CH EF OPE RATI NG TIP SO 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 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 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