Ha Mbu Rgers, C O O K I N G G U I D E L I N E S | Alto-Shaam 750

HA MBU RGERS

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

HA MBU RGERS

PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON

PRE HE AT THE OVEN Ground Bee f (fre sh, not frozen): 5 oz (142 gra ms) per pat ty (MINIM UM ) Ground Bee f, froze n: 5 oz (142 gra ms) per pat ty (MIN IMUM )

Pla ce hamburger patti es side-by-s ide direct ly on sheet pans.

D OOR VE NTS: FULL O PEN

SET HOL D THERMOS TAT

150°F

(66°C)

SET COO K THER MOSTAT

250° to 275°F

(121° to 135°C)

SE T COO KING TIM ER

FRESH, NOT FROZEN: Approxi mately 1 hour*

FRO ZEN : 2-3 hou rs

Ful l Loa d

MINIMUM H OLDING T IME REQUIRED

none

TIM E REQU IR ED IN “HOLD” CY CLE BEF OR E SERVING .

M AXI MUM HOLDING T IME

4 hours


FINA L INTERNAL	PRODUCT		TEMPERATURE
	165°F (74°C)

OV ER NIGHT		COOK & HO LD
Not Recomm ended

ADDIT IONAL	INF OR MAT ION • NOT ES
*Cooking time depen ds on the desi red degree of donene ss.		Check	int ern al product tempera ture before removing the

product from the oven. Always follo w local heal th (hy giene) regulat ions for all inter nal temp eratur e requireme nts.



	MODELS			500 SE RI E S			75 0 SE RI ES			100 0 SER IES

	NUMBER OF SHELVES			5				5		none
	NUMBER OF SHELVES

	ITEMS PER SHELF			1 half-s ize she et pan			1 full- size sheet pan			1 full-si ze shee t pan
	ITEMS PER SHELF

	MAXIMUM CAPACITY			5 half-s ize she et pans			5 full -siz e sheet pans		4 full- size she et 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 REQUIRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVES )
	THE FOOD QUANTITIES INDICATED.			(NO SHELVES REQUIRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVES )
	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 • BEEF

19.

Image 21

Alto-Shaam 750, 500 Ha Mbu Rgers, C O O K I N G G U I D E L I N E S, Models, Set Hol D Thermos Tat, Set Coo K Ther Mostat

Contents

Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES GE NE RAL INDEX SECTIO N 3 Clean ing and Mainten anceSECTIO N 1 Low Temperature Cooking Introduction 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 FACTSME AT SH RINK AG E 1. Temperature at which meat is cooked LABOR AND EQUIPMENT COST REDUCTION M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S ACCESSORIES DESCRIPTIONDESCRIPTION 1000-TH-I HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDANY KIND. DO NOT USE WATER JET TO CLEAN WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED OV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N 1. PREPARE OVEN FOR COOKIN G COOKING and HOLDING PROCEDURES - MANUAL OVENS2. PREH EAT OVEN 3. PREPARE PRODUCT FOR COOKING 8. DETERM INING IF PRO DUCT IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to theRED MEA T 10. CA RE AND CL EANING 9. REHEA TING CH EF OPE RATI NG TIP S MAINTENANCE CLEANI NG AND PREVENTIVECLEANING 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 VICINGDA 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 SPRE HEA T INSTR MODELS BEEF BRI SKE TPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg SET HOL D THERMOS TAT MOD ELS BEEF SHOR T RIBS1000 PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s 100 0 SER BEEF STRI PL OI N130F 54C RARE Opti onal Corned Bee f 9 to 12 lb 4 to 5 kg COR NE D BE EFSET HOLD THERMOS TAT 3 to 4 roasts 165F 74C HA MBU RGERSCooking time depen ds on the desi red degree of donene ss Check D OOR V ENT S ONE -HA LF OP EN PRIM E RI B40 lb 18 kg 120 lb 54 kg 2 roasts PR IME RIB SPECI AL36 lb 16 kg 100 lb 45 kg RIB EYE Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg BEEF ROUNDBee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per pound CAFET ER IA OR STE AMS HIP BEE F ROUNDWEIGHT RANGE 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours 6 tenderloi ns TEN DERL OIN VEA L LO IN PR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg8 roast s and plac e directl y on wire shel ves LAM B, LEGOVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg SET HOL D THERMOS PR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone LAMB RACKS Frenc hed18” x 13” x 1” ON SHELV ES 18” x 26” x 1” ON SHELVES MODE LS HA M, FRE SHPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg DOOR VE NTS ONE- HALF O PEN MO DEL S HAM, CU RED AND SMO KED160F 71C Optiona l POR K CHOP S POR K LOIN PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg3 roast s C O O K I N G G U I D E L I N E S POR K SHO ULD ERBoston Butt , Bonel ess 8 to 10 lb 4 to 5 kg POR K RIB S PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or lessPork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less PROC ESSE D MEATS CHICK EN BREASTS PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s185F 85C MO DE LS CHIC KEN , PIE CE S and HA LVE SS ET HOL D THERMOS TAT 30 minu tes PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg CHICK EN, WHO LE TWO-STEP FRI ED CHICKEN CHIC KEN , FR IED - TWO -STE P ME THODFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGE HENS COR NISHRock Cor nish Game Hens 12 oz 340 gram s eac h 175F 79C PR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE1 hou r 3 ducks 25 lb 11 kg TURK EY1 turke y 2 turkeys PR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg TU RKEY BREA ST2 turke y breasts 4 tur key brea sts PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg TURK EY ROLL2 turk ey roll s 4 turkey rolls non e FISH , BAK ED 150F 66C SAL MON ST EAKS 1 lb 454 gm dre ssed TROU T PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count POT ATOES , BAKEDAlways stor e pota toes at room temper ature 190F 88C 8 to 9 pie pla te QUIC HE203mm to 229mm 2 quic hes RICE BAK ED EGG CUSTAR D SH EET CA KE 8 to 10 round CHE ESE CA KEspr ing- form pans sprin g-form pans 1 00 0 SER IES FROZE N CON VENIENC E EN TRÉ ESPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN MODELS MODELS FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES750 SER IES 1 0 00 SER I ES CHI CKEN NUGGET S PR EC OOK ED FROZ EN FIN GER FO ODSCORN DOGS EGG ROLLS Approxim ately 36 wrapped sandwiche s per full -si ze shee t pan BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E90 minut es 160F 66C Approximate pan capaci ty 24 cookies per full-size sheet pan COOK IES PR EH EAT THE OVEN Frozen Pre cooked Doughnuts DOUGH NUT SApproximat e pan capacity 30 doug hnuts per full-s ize shee t pan 45 to 60 minutes PROOFING DOUGH 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 NCONT ROL S AND INDICA TORS WA RNI NG COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS1. PREPAR E OVEN FOR COOKING 2. PREHEAT OVE N TIMES SM O KING8. SET SMOKING TIM ER DANGER DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGD 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 ETCO OKING & SM OK IN G GUI DEL IN ES MOD ELS SM OKE D PORK RIB S SM OK ED FR ESH HA MSCO OK ING & SM OK IN G GUI DEL INES MODEL S SMO KE D TURKE Y SMOKE D DUCKMO DEL S 7 67 -S K & 176 7- S K WH OL E SMOKE D SALM ON SMOK ED FIS H FIL LE TSPAN PLACEMENT Pos ition 1, 4 W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED 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 MP767 - SK 176 7-SK CO OK ING & SM OK ING GUIDEL IN ES COLD SMO KED SALM ON7 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 NGE NE RAL HOL DI NG GUID EL IN ES C AUTION Only HOT food should be placed into the cabinet GENERAL HOLDING CABINET OPERATION S A NI TATION INTERNAL FOOD PRODUCTTEMPERATURES SUMMARY FOOD SAF ETY GUIDELI NESCe nter fo r Foo d Saf ety and Ap p lied Nu trition Foo d and Dru g Adm ini str at io n a twen ty -fo ur hou r emer gen cy Alto- Sha am has es tab lish edserv ice call cent er CO OK /HO LD /SE RVE SYS TE MS