Alto-Shaam 750-TH SERIES S M O K I N G T I M E S, Set Smoking Timer, Overnight Cook And Hold

S M O K E R O P E R AT I O N

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS
8. SET SMOKING TIMER		C. Insert a thermometer into the center of the
A. The Smoking Timer activates the heating			product to determine if the correct internal
	element located within the Wood Chip		temperature has been reached.
	Container. When the Wood Chip Container	D. When following the procedures in the
	is full, and the Smokeing Timer is turned		individual product cooking instructions,
	clockwise as far as it will turn, the wood		additional cooking time should not be
	chips will smoke for approximately forty-		necessary. If, however, the required
	five minutes to one hour.		internal product temperature has not been
B.	To set smoking time, turn the Smoking		reached after the product has remained in
			the “HOLD” cycle for the one hour minimum
	Timer knob past the required length of		time period, additional cooking time may
	time, then immediately bring it back to		be added. Use the same “COOK”
	the correct setting.		temperature set for the original cooking
			period until the correct internal
	S M O K I N G T I M E S
			temperature has been reached.
It is recommended the operator be familiar with the
taste preferences of the area. Initially experimenting			In the United States, FDA food code requires
with a minimal amount of smoking time is suggested.
			products such as red meat to remain in
	LIGHT SMOKE FLAVOR . . . 10 MINUTES
	MEDIUM SMOKE FLAVOR . . . 30 MINUTES		“HOLD” for a specified time period.		This
	HEAVY SMOKE FLAVOR . . . 40 MINUTES		holding time requirement is based on the
VERY HEAVY SMOKE FLAVOR . . . 60 MINUTES*			internal product temperature desired for the
EXTRA HEAVY SMOKE FLAVOR . . . 120 MINUTES*			finished product and includes the one hour
			time period while	the oven decreases	from
*FOR 60 MINUTES OR MORE: LOAD WOOD CHIP
CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.			the cooking temperature to the holding
			temperature and the product continues to cook.
9. OVERNIGHT COOK AND HOLD
A. For maximum product tenderizing and to
		INTERNAL PRODUCT		TIME* IN HOLD CYCLE
	reduce labor during peak preparation		TEMPERATURE	REQUIRED BY FOOD CODE
	hours, it is highly recommended that many
			130°F (54°C)	1 HOUR, 52 MINUTES
	products be cooked and held overnight.
			131°F (55°C)	1 HOUR, 29 MINUTES
	Refer to individual cooking instructions.
			133°F (56°C)	56 MINUTES
10. DETERMINING IF PRODUCT			135°F (57°C)	36 MINUTES
IS SUFFICIENTLY COOKED			136°F (58°C)	28 MINUTES
A. Allow “COOK” timer to cycle to the			138°F (59°C)	18 MINUTES
			140°F (60°C)	12 MINUTES
	“OFF” position.
			142°F (61°C)	8 MINUTES
B. Before opening the oven door, leave the
			144°F (62°C)	5 MINUTES
			145°F (63°C)	4 MINUTES
	product in the “HOLD” cycle for a minimum
			147°F (64°C)	2 MINUTES, 14 SECONDS
	one hour. This time period will allow the
			149°F (65°C)	1 MINUTES, 25 SECONDS
	oven temperature to decrease from the
			151°F (66°C)	54 SECONDS
	“COOK” setting to the selected “HOLD”
			153°F (67°C)	34 SECONDS
	temperature. During this one hour period,
			155°F (68°C)	22 SECONDS
	the product will continue to cook and
			157°F (69°C)	14 SECONDS
	smoke will continue to penetrate into the
			158°F (70°C)	0 SECONDS
	food.
			*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

64.