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

TU RKEY BREA ST

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN Turkey Breast: 10 to 15 lb (5 to 7 kg)

Turkey breast sho uld be at a refrig erat ed temp erat ure of 38° to 40°F (3° to 4°C ) when plac ed in a prehea ted oven. Sea son as des ired. Brush with oil, but ter or marg arine (OPTIONAL), and sprinkl e with papr ika. Pla ce breasts direct ly on wire shelves .

DOOR VE NTS: OPEN FULL

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

250° to 275°F (121° to 135°C)

SE T COOKI NG TI ME R

3-1/2 to 4-1/2 hours

Ful l Loa d

MINIMUM HO LDING T IME

REQUIRED

1 hou r

 

 

 

TIM E REQUIR ED IN “HOLD ” CYCLE

BE FOR E SERVIN G.

MA XIMUM HOLDI NG TIME

10 hours

FINA L I NT ERNAL PRODUCT TEM PERAT URE

180°F (82 °C)

OV ERNIGH T COO K & HOLD

Optiona l*

ADDIT IONAL IN FO RM ATIO N • NO TES

*When cooking and hol ding overn igh t, set the cook thermost at at 250° F (121 °C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MO DE LS

 

5 00 SE RI ES

 

 

750

SE R IE S

 

1000

SER IES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

2

 

 

 

2

 

 

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

2 turke y breasts

 

 

4 tur key brea sts

 

3 turkey breasts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

4 turke y breasts

 

 

8 turke y breas ts

 

9 turkey breast s

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 • PO ULTRY

43.

Page 45
Image 45
Alto-Shaam 750-TH SERIES, 500-TH SERIES manual TU Rkey Brea ST, PR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.