Chick En Breasts, Mo Del S, 185F 85C | Alto-Shaam 1000 SERIES, 750

CHICK EN BREASTS

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

CHICK EN BREASTS

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Chicke n Breasts, Boneles s: 8 oz (227 gram s)

Place chicken breasts on sheet pans, side-by-s ide, not qui te touchi ng. Brush chic ken with oil , butt er or marga rine (OPT IONAL ), and lightly sprinkl e wit h salt, pepper, and paprika .

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOKI NG TI ME R

1-1/2 to 2 hours for the firs t pan

plus

add 30 minute s for each add itiona l pan.

SET COOK THE RMO STAT

275°F

(135°C )

MI NI MUM HOLDING T IME REQUIRED

none

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

6 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
	185°F (85°C)

OVE RNIGHT CO OK & HOL D
Not Recomme nded

ADDIT IONAL	INFOR MATI ON • NOT ES



	MO DEL S			5 00 SE RI ES			75 0 SE R IE S			10 00 SE R I ES
	MO DEL S			5 00 SE RI ES			75 0 SE R IE S			10 00 SE R I ES


	NUMBER OF SHELVES			4				6		none
	NUMBER OF SHELVES

	ITEMS PER SHELF			1 half-si ze sheet pan			1 full-s ize she et pan			1 ful l-siz e shee t pan
	ITEMS PER SHELF

	MAXIMUM CAPACITY			4 half-si ze sheet pans			6 ful l-siz e sheet pans		8 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 20m m)			(GN 1/1: 530 x 325 x 20mm)
	CAPACITIES ARE BASED ON U.S.
	PAN SIZES. GASTRONORM PANS			(NO SHELVES REQU IRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVE S)
	THE FOOD QUANTITIESINDICATED.			(NO SHELVES REQU IRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVE S)
	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 • PO ULTRY

36.

Image 38

Alto-Shaam 1000 SERIES, 750 Chick En Breasts, C O O K I N G G U I D E L I N E S, Mo Del S, Set Hold Thermos Tat, 185F 85C

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven s SECTIO N 1 Low Temperature Cooking Introduction SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX Low Tempera ture Cooki ng Fact s LOW TEMPERATURE COOKING INTRODUC TION Welcome to the cost saving convenience of Low Temperature Cooking 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 LO W TEM PE RATU RE COO KI NG FACTS ME AT SH RINK AG E LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE 1. Temperature at which meat is cooked LABOR AND EQUIPMENT COST REDUCTION DESCRIPTION ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S 1000-TH-I ANY KIND. DO NOT USE WATER JET TO CLEAN AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED O P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 2. PREH EAT OVEN COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 3. PREPARE PRODUCT FOR COOKING RED MEA T 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 9. REHEA TING 10. CA RE AND CL EANING CH EF OPE RATI NG TIP S CLEANING AGENTS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING MATERIALS DA NGE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF D A N GE R PRE HEA T C O O K I N G G U I D E L I N E SOV EN INSTR PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg BEEF BRI SKE TMODELS SET HOL D THERMOS TAT 1000 BEEF SHOR T RIBSMOD ELS PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s 130F 54C RARE BEEF STRI PL OI N100 0 SER Opti onal SET HOLD THERMOS TAT COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg 3 to 4 roasts Cooking time depen ds on the desi red degree of donene ss HA MBU RGERS165F 74C Check 40 lb 18 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 120 lb 54 kg 36 lb 16 kg PR IME RIB SPECI AL2 roasts 100 lb 45 kg RIB EYE Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per pound WEIGHT RANGE BEE F ROUNDCAFET ER IA OR STE AMS HIP 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours TEN DERL OIN 6 tenderloi ns 8 roast s VEA L LO INPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg LAM B, LEGand plac e directl y on wire shel ves SET HOL D THERMOS 18” x 13” x 1” ON SHELV ES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 26” x 1” ON SHELVES PREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHMODE LS DOOR VE NTS ONE- HALF O PEN 160F 71C HAM, CU RED AND SMO KEDMO DEL S Optiona l POR K CHOP S 3 roast s POR K LOINPREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg 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 SPOR K SHO ULD ER Pork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less POR K RIB SPREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less PROC ESSE D MEATS 185F 85C CHICK EN BREASTSPREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s S ET HOL D THERMOS TAT CHIC KEN , PIE CE S and HA LVE SMO DE LS 30 minu tes CHICK EN, WHO LE PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg FRYIN G DIRE CTLY FRO M THE OVEN CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYING FROM REFRIGERATED STORAGE Rock Cor nish Game Hens 12 oz 340 gram s eac h COR NISHHENS 175F 79C 1 hou r DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 3 ducks 1 turke y TURK EY25 lb 11 kg 2 turkeys 2 turke y breasts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 4 tur key brea sts 2 turk ey roll s TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 4 turkey rolls FISH , BAK ED non e SAL MON ST EAKS 150F 66C TROU T 1 lb 454 gm dre ssed Always stor e pota toes at room temper ature POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count 190F 88C 203mm to 229mm QUIC HE8 to 9 pie pla te 2 quic hes RICE BAK ED EGG CUSTAR D SH EET CA KE spr ing- form pans CHE ESE CA KE8 to 10 round sprin g-form pans PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES MODELS 750 SER IES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 1 0 00 SER I ES CORN DOGS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S EGG ROLLS 90 minut es BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan 160F 66C COOK IES Approximate pan capaci ty 24 cookies per full-size sheet pan Approximat e pan capacity 30 doug hnuts per full-s ize shee t pan DOUGH NUT SPR EH EAT THE OVEN Frozen Pre cooked Doughnuts 45 to 60 minutes PROOFING DOUGH SECTION 4 MIS CEL LANE OU S CONT ROL S AND S M O K E R O P E R AT I O NS M O K I N G O V E N C O N T R O L PA N E L INDICA TORS 1. PREPAR E OVEN FOR COOKING COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 2. PREHEAT OVE N 8. SET SMOKING SM O KINGTIMES TIM ER D AN GE R DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT CO OKING & SM OK IN G GUI DEL IN ES SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE MOD ELS CO OK ING & SM OK IN G GUI DEL INES SM OK ED FR ESH HA MSSM OKE D PORK RIB S MODEL S MO DEL S SMOKE D DUCKSMO KE D TURKE Y 7 67 -S K & 176 7- S K PAN PLACEMENT Pos ition 1, 4 SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED 767 - SK SMOK ED SHRI MPC O O K I N G & S M O K I N G G U I D E L I N E S 176 7-SK 7 6 7-SK & 1 76 7 -S K COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES ING RED IEN TS REQUIRED GE NE RAL HOL DI NG GUID EL IN ES 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 C AUTION GENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinet INTERNAL FOOD PRODUCTTEMPERATURES S A NI TATION Ce nter fo r Foo d Saf ety and Ap p lied Nu trition FOOD SAF ETY GUIDELI NESSUMMARY Foo d and Dru g Adm ini str at io n serv ice Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy call cent er CO OK /HO LD /SE RVE SYS TE MS