Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 1000-TH SERIES manual Bak Ed Egg Custar D, 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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BAK ED EGG CUSTAR D

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

BAK ED EGG CUSTAR D

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN

Use a favorite custard recipe.

Pour custa rd mixtu re into cups to a dept h of 2/3 the conta iner hei ght and pla ce cup s on a she et pan. NO WATER BATH IS REQUIR ED. Bake in a preheated oven.

Custard is done when knife inse rted in cent er of cup is clea n when remov ed.

DOOR VE NTS: CLOSED

S ET HOL D THERMOS TAT

—

SE T CO OK THE RMOSTA T

250°F

(121°C )

SE T COOKI NG TI ME R

60-90 minu tes, 4 oz. ram ekins Up to 3 hou rs for 4" stea m pans

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

none

FINA L I NT ERNAL PRODUCT TEM PERAT URE

N/A

OV ERNIGH T COO K & HOLD

NO

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

4

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

4 full-si ze shee t pans

5 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 • MIS CEL LANE OU S

51.

Image 53

Alto-Shaam 1000-TH SERIES manual Bak Ed Egg Custar D, C O O K I N G G U I D E L I N E S, Mo De Ls, S Et 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 FACTSPREVENTING BACTERIA GROWTH LO W TE MPE RATURE CO OKI NG FACTSSHRINKAGE CONTROL AND COOKING TIME LABOR AND EQUIPMENT COST REDUCTION BUMPER OVEN CHAR ACTERISTI CS O P E R AT I O NSTART-UP Before oper atingO P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 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 NO P E R AT I O N CH EF OPE RATI NG TIP Sphone 800. 55 8.8 74 4 or 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 MODELSGENERAL 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 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