Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 1000-TH SERIES manual Fish , Bak Ed, C O O K I N G G U I D E L I N E S, Mo De Ls

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

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FISH , BAK ED

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

FISH , BAK ED

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON PR EH EAT THE OVEN Fish Fille ts, Fresh or Frozen: 6 to 8 oz (170 to 227 gram s)

Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fille ts side- by-side on sheet pans. Brush fish with oil, butter or margarine. Season as desi red and sprinkl e lightly with paprika. Loosely cover pans with clear plastic wrap.

DOOR VE NTS: ONE- HALF O PEN

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

275°F

(135°C )

SE T COOKI NG TI ME R

1-1/2 to 2-1/2 hours

Ful l Loa d

MINIMUM HO LDING T IME	REQUIRED
non e

TIM E REQUIR ED IN “HOLD ” CYCLE	BE FOR E SERVIN G.

MA XIMUM	HOLDI NG TIME
3 to 4 hours
Hol ding time will vary grea tly dep ending on the type of
fish and the ini tial	produc t moistu re content.

FINA L I NT ERNAL PRODUCT TEM PERAT URE

150°F (71 °C)

OV ERNIGH T COO K & HOLD

Not Recom mended

ADDIT IONAL IN FO RM ATIO N • NO TES

MO DE LS

5 00 SE RI ES

750

SE R IE S

1000

SER IES

NUMBER OF SHELVES

4

6

none

ITEMS PER SHELF

1 half-s ize she et pan

1 ful l-siz e sheet pan

1 full- size sheet

pan

MAXIMUM CAPACITY

4 half-s ize she et pans

6 full-si ze shee t pans

8 ful l-siz e sheet

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 20mm)

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

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

(NO SHELVES REQUI RED )

(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 • FISH

45.

Image 47

Alto-Shaam 1000-TH SERIES manual Fish , Bak Ed, C O O K I N G G U I D E L I N E S, Mo De Ls, Door Ve Nts: One- Half O Pen

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