Alto-Shaam 750, 500, 1000 SERIES manual Rehea Ting, Ca Re And Cl Eaning, O P E R At I O N

O P E R AT I O N

COOKING and HOLDING PROCEDURES — MANUAL OVENS

9.REHEA TING

A.Any over productio n mus t be remov ed fro m the ove n, wrapped , rapidl y chil led , and refrige rated .

B.Produc t can be remo ved fro m refrige rator, retu rned to the ove n, and rehea ted the next day.

C.Produc ts must be reheated at a tempe rature ran ge of 250° to 275°F (12 1° to 135°C). Refer to individ ual cook ing instruc tio ns for the corr ect thermos tat setti ng for the prod uct bein g rehea ted.

D.Len gth of time neces sary to rehe at a produc t dep ends on the type of product and the qua ntity to be rehe ated. Time should be base d on interna l prod uct temp erat ure.

Use a pock et ther momet er to determine the internal produc t tempe rature of the rehe ated product.

United Sates food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period 15 second s.

Always follow federa l and loc al health (hygi ene) codes for the time and inte rnal tem per ature requir ed for reheating produ cts .

10.CA RE AND CL EANING

A.Clean interi or oven cavity, wire shelves , and drip pan daily, at the end of each coo k and hold cycl e.

B. Refer to Care and Cleaning

instru cti ons in Sec tion 3.

SECTION 2 • OPERATION

10.