Manual ly Operat ed Oven s
LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES
SECTIO N 3 Clean ing and Mainten ance
SECTIO N 1 Low Temperature Cooking Introduction
GE NE RAL INDEX
Low Tempera ture Cooki ng Fact s
Welcome to the cost saving convenience of Low Temperature Cooking
LOW TEMPERATURE COOKING INTRODUC TION
LO W TEM PE RATU RE COO KI NG FACTS
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N
TO CALC UL ATE
LO W TE MPE RATURE CO OKI NG FACTS
ME AT SH RINK AG E
1. Temperature at which meat is cooked
LABOR AND EQUIPMENT COST REDUCTION
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N
ACCESSORIES DESCRIPTION
M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S
DESCRIPTION
HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF
AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED
ANY KIND. DO NOT USE WATER JET TO CLEAN
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED
PANEL IDENT IF ICA TION
OV EN COM PART ME NT CONTROL
O P E R AT I O N
1. PREPARE OVEN FOR COOKIN G
COOKING and HOLDING PROCEDURES - MANUAL OVENS
2. PREH EAT OVEN
3. PREPARE PRODUCT FOR COOKING
IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the
8. DETERM INING IF PRO DUCT
RED MEA T
COOKING and HOLDING PROCEDURES - MANUAL OVENS
10. CA RE AND CL EANING
9. REHEA TING
COOKING and HOLDING PROCEDURES - MANUAL OVENS
O P E R AT I O N
O P E R AT I O N
CH EF OPE RATI NG TIP S
MAINTENANCE
CLEANI NG AND PREVENTIVE
CLEANING AGENTS
CLEANING MATERIALS
HOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF
DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICING
DA NGE R
D A N GE R
OV EN
C O O K I N G G U I D E L I N E S
PRE HEA T
INSTR
MODELS
BEEF BRI SKE T
C O O K I N G G U I D E L I N E S
PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg
MOD ELS
BEEF SHOR T RIBS
1000
C O O K I N G G U I D E L I N E S
100 0 SER
BEEF STRI PL OI N
C O O K I N G G U I D E L I N E S
MODELS
C O O K I N G G U I D E L I N E S
COR NE D BE EF
MOD ELS
1000
C O O K I N G G U I D E L I N E S
HA MBU RGERS
MODELS
SET HOL D THERMOS TAT
C O O K I N G G U I D E L I N E S
PRIM E RI B
MOD ELS
1000
C O O K I N G G U I D E L I N E S
PR IME RIB SPECI AL
MODELS
100 0 SER
C O O K I N G G U I D E L I N E S
RIB EYE
MOD ELS
1000
C O O K I N G G U I D E L I N E S
BEEF ROUND
MODELS
Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg
CAFET ER IA OR STE AMS HIP
BEE F ROUND
WEIGHT RANGE
C O O K I N G G U I D E L I N E S
C O O K I N G G U I D E L I N E S
TEN DERL OIN
MODELS
100 0 SER
C O O K I N G G U I D E L I N E S
VEA L LO IN
MOD ELS
1000
and plac e directl y on wire shel ves
LAM B, LEG
C O O K I N G G U I D E L I N E S
MODELS
C O O K I N G G U I D E L I N E S
LAMB RACKS Frenc hed
MOD ELS
1000
HA M, FRE SH
MODE LS
C O O K I N G G U I D E L I N E S
1000
MO DEL S
HAM, CU RED AND SMO KED
C O O K I N G G U I D E L I N E S
SET HOLD THERMOS TAT
MODE LS
POR K CHOP S
C O O K I N G G U I D E L I N E S
1000
C O O K I N G G U I D E L I N E S
POR K LOIN
MO DEL S
PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg
MODE LS
C O O K I N G G U I D E L I N E S
POR K SHO ULD ER
Boston 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 S
POR K RIB S
MO DEL S
PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less
MODE LS
PROC ESSE D MEATS
C O O K I N G G U I D E L I N E S
1000
C O O K I N G G U I D E L I N E S
CHICK EN BREASTS
MO DEL S
PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s
MO DE LS
CHIC KEN , PIE CE S and HA LVE S
C O O K I N G G U I D E L I N E S
1000
C O O K I N G G U I D E L I N E S
CHICK EN, WHO LE
MO DEL S
PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg
TWO-STEP FRI ED CHICKEN
CHIC KEN , FR IED - TWO -STE P ME THOD
FRYIN G DIRE CTLY FRO M THE OVEN
FRYING FROM REFRIGERATED STORAGE
HENS
COR NISH
C O O K I N G G U I D E L I N E S
MO DEL S
C O O K I N G G U I D E L I N E S
DUC K, WH OLE
MO DE LS
1000
C O O K I N G G U I D E L I N E S
TURK EY
MO DEL S
25 lb 11 kg
C O O K I N G G U I D E L I N E S
TU RKEY BREA ST
MO DE LS
1000
C O O K I N G G U I D E L I N E S
TURK EY ROLL
MO DEL S
PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg
C O O K I N G G U I D E L I N E S
FISH , BAK ED
MO DE LS
1000
C O O K I N G G U I D E L I N E S
SAL MON ST EAKS
MO DEL S
O PEN
C O O K I N G G U I D E L I N E S
TROU T
MO DE LS
1000
C O O K I N G G U I D E L I N E S
POT ATOES , BAKED
MO DEL S
PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count
C O O K I N G G U I D E L I N E S
QUIC HE
MO DE LS
1000
C O O K I N G G U I D E L I N E S
RICE
MO DEL S
SET HOLD THERMOS TAT
C O O K I N G G U I D E L I N E S
BAK ED EGG CUSTAR D
MO DE LS
1000
C O O K I N G G U I D E L I N E S
SH EET CA KE
MO DEL S
SET HOLD THERMOS TAT
C O O K I N G G U I D E L I N E S
CHE ESE CA KE
MO DE LS
1000
1 00 0 SER IES
FROZE N CON VENIENC E EN TRÉ ES
PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN
C O O K I N G G U I D E L I N E S
MODELS
FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES
C O O K I N G G U I D E L I N E S
S ET HOL D THERMOS TAT
C 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 ODS
MO DEL S
CHI CKEN NUGGET S
C 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 E
MO DE LS
1000
C O O K I N G G U I D E L I N E S
COOK IES
MO DEL S
Approximate pan capaci ty 24 cookies per full-size sheet pan
C O O K I N G G U I D E L I N E S
DOUGH NUT S
MO DE LS
1000
C O O K I N G G U I D E L I N E S
PROOFING DOUGH
MO DEL S
O PEN
SECTION 4 MIS CEL LANE OU S
S 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 N
CONT ROL S AND
INDICA TORS
WA RNI NG
COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS
1. PREPAR E OVEN FOR COOKING
2. PREHEAT OVE N
TIMES
SM O KING
8. SET SMOKING
TIM ER
DANGER
DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICING
D AN GE R
SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT
SM OKE D BE EF TO NGUE
SMO KED BE EF BRISK ET
CO OKING & SM OK IN G GUI DEL IN ES
MOD ELS
SM OKE D PORK RIB S
SM OK ED FR ESH HA MS
CO OK ING & SM OK IN G GUI DEL INES
MODEL S
SMO KE D TURKE Y
SMOKE D DUCK
MO DEL S
7 67 -S K & 176 7- S K
WH OL E SMOKE D SALM ON
SMOK ED FIS H FIL LE TS
PAN PLACEMENT Pos ition 1, 4
CO OK ING & SM OK IN G GUI DEL INES
C O O K I N G & S M O K I N G G U I D E L I N E S
SMOK ED SHRI MP
767 - SK
176 7-SK
CO OK ING & SM OK ING GUIDEL IN ES
COLD SMO KED SALM ON
7 6 7-SK & 1 76 7 -S K
ING RED IEN TS REQUIRED
FOOD HOLDING - FUNCTION & VALUE
F O O D H O L D I N G a n d S A N I TAT I O N
GE NE RAL HOL DI NG GUID EL IN ES
C AUTION
Only HOT food should be placed into the cabinet
GENERAL HOLDING CABINET OPERATION
F O O D H O L D I N G a n d S A N I TAT I O N
S A NI TATION
INTERNAL FOOD PRODUCTTEMPERATURES
F O O D H O L D I N G a n d S A N I TAT I O N
SUMMARY
FOOD SAF ETY GUIDELI NES
F O O D H O L D I N G a n d S A N I TAT I O N
Ce nter fo r Foo d Saf ety and Ap p lied Nu trition
a twen ty -fo ur hou r emer gen cy
Alto- Sha am has es tab lish ed
serv ice
call cent er
CO OK /HO LD /SE RVE SYS TE MS