Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 500 Duc K, Wh Ole, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, hou r, ducks

Models: 1000 SERIES 500 750

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Page 43

DUC K, WH OLE

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

DUC K, WH OLE

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN Duck, Who le: 4 to 5 lb (2 kg)

Season as desired. Rub with oil and papri ka and place direc tly on wire she lves.

DOOR VE NTS: OPEN FULL

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

300°F

(149°C )

SE T COOKI NG TI ME R

2-1/ 2 to 3 hours Ful l Loa d

MINIMUM HO LDING T IME	REQUIRED
1 hou r

TIM E REQUIR ED IN “HOLD ” CYCLE	BE FOR E SERVIN G.

MA XIMUM HOLDI NG TIME

8 hour s

FINA L I NT ERNAL PRODUCT TEM PERAT URE 185° to 190°F (85° to 88°C)

OV ERNIGH T COO K & HOLD

Not Recom mended

ADDIT IONAL IN FO RM ATIO N • NO TES

MO DE LS

5 00 SE RI ES

750

SE R IE S

1000

SER

IES

NUMBER OF SHELVES

2

2

3

ITEMS PER SHELF

3 ducks

6 ducks

4 duck s

MAXIMUM CAPACITY

6 duc ks

12 duc ks

12 duck s

APPROXIMATE

PANS

none

none

none

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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

41.

Image 43

Alto-Shaam 500, 750 Duc K, Wh Ole, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, S Et Hol D Thermos Tat, hou r, ducks

Contents

Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINESLow Tempera ture Cooki ng Fact s SECTIO N 1 Low Temperature Cooking IntroductionSECTIO N 3 Clean ing and Mainten ance GE NE RAL INDEXWelcome to the cost saving convenience of Low Temperature Cooking LOW TEMPERATURE COOKING INTRODUC TIONLO 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 N1. Temperature at which meat is cooked LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE ME AT SH RINK AG ELABOR 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 NDESCRIPTION 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 M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE SWARRANTY BECOMES VOID IF APPLIANCE IS FLOODED AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEANPANEL IDENT IF ICA TION OV EN COM PART ME NT CONTROLO P E R AT I O N 3. PREPARE PRODUCT FOR COOKING COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 2. PREH EAT OVENCOOKING and HOLDING PROCEDURES - MANUAL OVENS 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the RED MEA TO P E R AT I O N 9. REHEA TING10. CA RE AND CL EANING COOKING and HOLDING PROCEDURES - MANUAL OVENSO P E R AT I O N CH EF OPE RATI NG TIP SCLEANING MATERIALS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING AGENTSD A N GE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF DA NGE RINSTR C O O K I N G G U I D E L I N E SOV EN PRE HEA TPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg BEEF BRI SKE TMODELS 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 SHOR T RIBSMOD ELS 1000MODELS BEEF STRI PL OI N100 0 SER C O O K I N G G U I D E L I N E S1000 COR NE D BE EFC O O K I N G G U I D E L I N E S MOD ELSSET HOL D THERMOS TAT HA MBU RGERSC O O K I N G G U I D E L I N E S MODELS1000 PRIM E RI BC O O K I N G G U I D E L I N E S MOD ELS100 0 SER PR IME RIB SPECI ALC O O K I N G G U I D E L I N E S MODELS1000 RIB EYEC O O K I N G G U I D E L I N E S MOD ELSBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg BEEF ROUNDC O O K I N G G U I D E L I N E S MODELSC O O K I N G G U I D E L I N E S BEE F ROUNDCAFET ER IA OR STE AMS HIP WEIGHT RANGE100 0 SER TEN DERL OINC O O K I N G G U I D E L I N E S MODELS1000 VEA L LO INC O O K I N G G U I D E L I N E S MOD ELSMODELS LAM B, LEGand plac e directl y on wire shel ves C O O K I N G G U I D E L I N E S1000 LAMB RACKS Frenc hedC O O K I N G G U I D E L I N E S MOD ELS1000 MODE LSHA M, FRE SH C O O K I N G G U I D E L I N E SSET HOLD THERMOS TAT HAM, CU RED AND SMO KEDMO DEL S C O O K I N G G U I D E L I N E S1000 POR K CHOP SMODE LS C O O K I N G G U I D E L I N E SPREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg POR K LOINC O O K I N G G U I D E L I N E S MO DEL SBoston 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 SMODE LS POR K SHO ULD ERPREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less POR K RIB SC O O K I N G G U I D E L I N E S MO DEL S1000 PROC ESSE D MEATSMODE LS C O O K I N G G U I D E L I N E SPREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s CHICK EN BREASTSC O O K I N G G U I D E L I N E S MO DEL S1000 CHIC KEN , PIE CE S and HA LVE SMO DE LS C O O K I N G G U I D E L I N E SPREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg CHICK EN, WHO LEC O O K I N G G U I D E L I N E S MO DEL SFRYING FROM REFRIGERATED STORAGE CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYIN G DIRE CTLY FRO M THE OVENMO DEL S COR NISHHENS C O O K I N G G U I D E L I N E S1000 DUC K, WH OLEC O O K I N G G U I D E L I N E S MO DE LS25 lb 11 kg TURK EYC O O K I N G G U I D E L I N E S MO DEL S1000 TU RKEY BREA STC O O K I N G G U I D E L I N E S MO DE LSPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg TURK EY ROLLC O O K I N G G U I D E L I N E S MO DEL S1000 FISH , BAK EDC O O K I N G G U I D E L I N E S MO DE LSO PEN SAL MON ST EAKSC O O K I N G G U I D E L I N E S MO DEL S1000 TROU TC O O K I N G G U I D E L I N E S MO DE LSPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count POT ATOES , BAKEDC O O K I N G G U I D E L I N E S MO DEL S1000 QUIC HEC O O K I N G G U I D E L I N E S MO DE LSSET HOLD THERMOS TAT RICEC O O K I N G G U I D E L I N E S MO DEL S1000 BAK ED EGG CUSTAR DC O O K I N G G U I D E L I N E S MO DE LSSET HOLD THERMOS TAT SH EET CA KEC O O K I N G G U I D E L I N E S MO DEL S1000 CHE ESE CA KEC O O K I N G G U I D E L I N E S MO DE LSC O O K I N G G U I D E L I N E S FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVENS ET HOL D THERMOS TAT FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS C O O K I N G G U I D E L I N E SCHI CKEN NUGGET 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 MO DEL S1000 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 MO DE LSApproximate pan capaci ty 24 cookies per full-size sheet pan COOK IESC O O K I N G G U I D E L I N E S MO DEL S1000 DOUGH NUT SC O O K I N G G U I D E L I N E S MO DE LSO PEN PROOFING DOUGHC O O K I N G G U I D E L I N E S MO DEL SSECTION 4 MIS CEL LANE OU S INDICA TORS 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 CONT ROL S AND2. PREHEAT OVE N COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 1. PREPAR E OVEN FOR COOKINGTIM ER SM O KINGTIMES 8. SET SMOKINGSEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER D AN GE RMOD ELS SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE CO OKING & SM OK IN G GUI DEL IN ESMODEL S SM OK ED FR ESH HA MSSM OKE D PORK RIB S CO OK ING & SM OK IN G GUI DEL INES7 67 -S K & 176 7- S K SMOKE D DUCKSMO KE D TURKE Y MO DEL SCO OK ING & SM OK IN G GUI DEL INES SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON PAN PLACEMENT Pos ition 1, 4176 7-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 767 - SKING RED IEN TS REQUIRED COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES 7 6 7-SK & 1 76 7 -S KC AUTION 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 GE NE RAL HOL DI NG GUID EL IN ESOnly HOT food should be placed into the cabinet GENERAL HOLDING CABINET OPERATIONF 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 PRODUCTTEMPERATURESF 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 FOOD SAF ETY GUIDELI NESSUMMARY F O O D H O L D I N G a n d S A N I TAT I O Ncall cent er Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy serv iceCO OK /HO LD /SE RVE SYS TE MS