Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 750 Cor Nish, Hens, C O O K I N G G U I D E L I N E S, Mo Del S, Set Hold Thermos Tat

Models: 1000 SERIES 500 750

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COR NISH

		C O O K I N G G U I D E L I N E S
		COR NISH	HENS

			PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON
	PREH EAT THE OVEN		Rock Cor nish Game Hens: 12 oz (340 gram s) eac h
	Cle an hens an d remov e exc ess fat. Fol d wings and tuc k unde r the back of the bird.					Make a sli t in the skin of the
	hen (l ow er end of bi rd), cro ss hen le gs an d insert both legs			thr ough	the slit. Brush	hens wi th oil, butter, or
	margar ine (OPTI ON AL). Seas on as desir ed and sprin kle with			paprika.	Spac e eve nl y on she et pans .

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

275°F

(135°C )

SET COOKI NG TI ME R

3to 3-1/2 hours Full Load

MI NI MUM HOLDING T IME REQUIRED

1 hou r

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

M AXIMUM HOLDING TIME

4 to 6 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
	175°F (79°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			2				3		none
				1 half-si ze sheet pan			1 full-s ize she et pan			1 full-siz e shee t pan
	ITEMS PER SHELF			1 half-si ze sheet pan			1 full-s ize she et pan			1 full-siz e shee t pan
			9 corn ish hens per pan				18 cor nish hens per pan		18 cornis h hens per pan
	MAXIMUM CAPACITY			2 half-si ze sheet pans			3 full-siz e sheet pans		4 full-siz e sheet pans
	APPROXIMATE			18 corni sh hen s			54 cornish hens			72 cor nish hens
	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

40.

Image 42

Alto-Shaam 750 Cor Nish, C O O K I N G G U I D E L I N E S, Mo Del S, Rock Cor nish Game Hens 12 oz 340 gram s eac h

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven sGE NE RAL INDEX SECTIO N 1 Low Temperature Cooking IntroductionSECTIO N 3 Clean ing and Mainten ance Low Tempera ture Cooki ng Fact sLOW TEMPERATURE COOKING INTRODUC TION Welcome to the cost saving convenience of Low Temperature CookingL 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 FACTSME AT SH RINK AG E LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE 1. Temperature at which meat is cookedL 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 LABOR AND EQUIPMENT COST REDUCTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S ACCESSORIES DESCRIPTIONL 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 DESCRIPTIONANY 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 FLOODEDOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N 2. PREH EAT OVEN COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 3. PREPARE PRODUCT FOR COOKINGRED MEA T 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the COOKING and HOLDING PROCEDURES - MANUAL OVENSCOOKING and HOLDING PROCEDURES - MANUAL OVENS 9. REHEA TING10. CA RE AND CL EANING O P E R AT I O NCH EF OPE RATI NG TIP S O P E R AT I O NCLEANING AGENTS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING MATERIALSDA 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 RPRE HEA T C O O K I N G G U I D E L I N E SOV EN INSTRC O O K I N G G U I D E L I N E S BEEF BRI SKE TMODELS PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg1000 BEEF SHOR T RIBSMOD ELS C O O K I N G G U I D E L I N E SC O O K I N G G U I D E L I N E S BEEF STRI PL OI N100 0 SER MODELSMOD ELS COR NE D BE EFC O O K I N G G U I D E L I N E S 1000MODELS HA MBU RGERSC O O K I N G G U I D E L I N E S SET HOL D THERMOS TATMOD ELS PRIM E RI BC O O K I N G G U I D E L I N E S 1000MODELS PR IME RIB SPECI ALC O O K I N G G U I D E L I N E S 100 0 SERMOD ELS RIB EYEC O O K I N G G U I D E L I N E S 1000MODELS BEEF ROUNDC O O K I N G G U I D E L I N E S Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kgWEIGHT RANGE BEE F ROUNDCAFET ER IA OR STE AMS HIP C O O K I N G G U I D E L I N E SMODELS TEN DERL OINC O O K I N G G U I D E L I N E S 100 0 SERMOD ELS VEA L LO INC O O K I N G G U I D E L I N E S 1000C O O K I N G G U I D E L I N E S LAM B, LEGand plac e directl y on wire shel ves MODELSMOD ELS LAMB RACKS Frenc hedC O O K I N G G U I D E L I N E S 1000C O O K I N G G U I D E L I N E S MODE LSHA M, FRE SH 1000C O O K I N G G U I D E L I N E S HAM, CU RED AND SMO KEDMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S POR K CHOP SMODE LS 1000MO DEL S POR K LOINC O O K I N G G U I D E L I N E S PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kgPOR K SHO ULD ER C O O K I N G G U I D E L I N E SMODE LS Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kgMO DEL S POR K RIB SC O O K I N G G U I D E L I N E S PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or lessC O O K I N G G U I D E L I N E S PROC ESSE D MEATSMODE LS 1000MO DEL S CHICK EN BREASTSC O O K I N G G U I D E L I N E S PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram sC O O K I N G G U I D E L I N E S CHIC KEN , PIE CE S and HA LVE SMO DE LS 1000MO DEL S CHICK EN, WHO LEC O O K I N G G U I D E L I N E S PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kgFRYIN G DIRE CTLY FRO M THE OVEN CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYING FROM REFRIGERATED STORAGEC O O K I N G G U I D E L I N E S COR NISHHENS MO DEL SMO DE LS DUC K, WH OLEC O O K I N G G U I D E L I N E S 1000MO DEL S TURK EYC O O K I N G G U I D E L I N E S 25 lb 11 kgMO DE LS TU RKEY BREA STC O O K I N G G U I D E L I N E S 1000MO DEL S TURK EY ROLLC O O K I N G G U I D E L I N E S PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kgMO DE LS FISH , BAK EDC O O K I N G G U I D E L I N E S 1000MO DEL S SAL MON ST EAKSC O O K I N G G U I D E L I N E S O PENMO DE LS TROU TC O O K I N G G U I D E L I N E S 1000MO DEL S POT ATOES , BAKEDC O O K I N G G U I D E L I N E S PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 countMO DE LS QUIC HEC O O K I N G G U I D E L I N E S 1000MO DEL S RICEC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMO DE LS BAK ED EGG CUSTAR DC O O K I N G G U I D E L I N E S 1000MO DEL S SH EET CA KEC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMO DE LS CHE ESE CA KEC O O K I N G G U I D E L I N E S 1000PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES C O O K I N G G U I D E L I N E SC O O K I N G G U I D E L I N E S FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS S ET HOL D THERMOS TATMO DEL S PR EC OOK ED FROZ EN FIN GER FO ODSC O O K I N G G U I D E L I N E S CHI CKEN NUGGET SMO DE LS BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EC O O K I N G G U I D E L I N E S 1000MO DEL S COOK IESC O O K I N G G U I D E L I N E S Approximate pan capaci ty 24 cookies per full-size sheet panMO DE LS DOUGH NUT SC O O K I N G G U I D E L I N E S 1000MO DEL S PROOFING DOUGHC O O K I N G G U I D E L I N E S O PENSECTION 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 TORS1. PREPAR E OVEN FOR COOKING COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 2. PREHEAT OVE N8. SET SMOKING SM O KINGTIMES TIM ERD 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 ULTCO OKING & SM OK IN G GUI DEL IN ES SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE MOD ELSCO OK ING & SM OK IN G GUI DEL INES SM OK ED FR ESH HA MSSM OKE D PORK RIB S MODEL SMO DEL S SMOKE D DUCKSMO KE D TURKE Y 7 67 -S K & 176 7- S KPAN PLACEMENT Pos ition 1, 4 SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON CO OK ING & SM OK IN G GUI DEL INES767 - 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-SK7 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 REQUIREDGE 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 AUTIONGENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinetF O O D H O L D I N G a n d S A N I TAT I O N INTERNAL FOOD PRODUCTTEMPERATURES S A NI TATIONF O O D H O L D I N G a n d S A N I TAT I O N F O O D H O L D I N G a n d S A N I TAT I O N FOOD SAF ETY GUIDELI NESSUMMARY Ce nter fo r Foo d Saf ety and Ap p lied Nu tritionserv ice Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy call cent erCO OK /HO LD /SE RVE SYS TE MS