Turk Ey, C O O K I N G G U I D E L I N E S | Alto-Shaam 1000 SERIES

TURK EY

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

TURK EY

PRODUCT	SPECIF ICAT IONS an d PR EPARA TI ON
PREH EAT THE OVEN Turkey, Whole :	25 lb (11 kg)

Turkey must be fully tha wed. Season as desired. Rub with oil, butter or margarine (OPTIONAL), and sprinkle with paprika . Place directly on wire shelves.

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

10 minu tes per pou nd for the fir st turkey (22 minute s per kilogra m)

plus

add 30 minu tes for each add itiona l turkey .

MI NI MUM HOLDING T IME REQUIRED

1 to 2 hours

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

M AXIMUM HOLDING TIME

10 hours

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

OVE RNIGHT CO OK & HOL D
Highl y Reco mmen ded

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

NUMBER OF SHELVES

1

1

2

ITEMS PER SHELF

1 turke y

2 turkeys

2 tur keys

MAXIMUM CAPACITY

1 turke y

2 tur keys

4 tur keys

APPROXIMATE

PANS

none

none

none

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIESINDICATED.

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

42.

Image 44

Alto-Shaam 1000 SERIES Turk Ey, C O O K I N G G U I D E L I N E S, Mo Del S, 25 lb 11 kg, Set Hold Thermos Tat, 185F 85C

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven s SECTIO N 3 Clean ing and Mainten ance GE NE RAL INDEXSECTIO N 1 Low Temperature Cooking Introduction 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 LO W TE MPE RATURE CO OKI NG FACTS TO CALC UL ATEME AT SH RINK AG E 1. Temperature at which meat is cooked LABOR AND EQUIPMENT COST REDUCTION ACCESSORIES DESCRIPTION M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE SDESCRIPTION 1000-TH-I AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OFANY KIND. DO NOT USE WATER JET TO CLEAN 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 COOKING and HOLDING PROCEDURES - MANUAL OVENS 1. PREPARE OVEN FOR COOKIN G2. PREH EAT OVEN 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 CLEANI NG AND PREVENTIVE MAINTENANCECLEANING AGENTS CLEANING MATERIALS DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICING HOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OFDA NGE R D A N GE R C O O K I N G G U I D E L I N E S OV ENPRE HEA T INSTR BEEF BRI SKE T MODELSPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg SET HOL D THERMOS TAT BEEF SHOR T RIBS MOD ELS1000 PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s BEEF STRI PL OI N 100 0 SER130F 54C RARE Opti onal COR NE D BE EF Corned Bee f 9 to 12 lb 4 to 5 kgSET HOLD THERMOS TAT 3 to 4 roasts HA MBU RGERS 165F 74CCooking time depen ds on the desi red degree of donene ss Check PRIM E RI B D OOR V ENT S ONE -HA LF OP EN40 lb 18 kg 120 lb 54 kg PR IME RIB SPECI AL 2 roasts36 lb 16 kg 100 lb 45 kg RIB EYE BEEF ROUND Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kgBee 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 BEE F ROUND CAFET ER IA OR STE AMS HIPWEIGHT RANGE 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 LAM B, LEG and plac e directl y on wire shel vesOVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg SET HOL D THERMOS LAMB RACKS Frenc hed PR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone18” x 13” x 1” ON SHELV ES 18” x 26” x 1” ON SHELVES HA M, FRE SH MODE LSPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg DOOR VE NTS ONE- HALF O PEN HAM, CU RED AND SMO KED MO DEL S160F 71C 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 CHIC KEN , PIE CE S and HA LVE S MO DE LSS ET HOL D THERMOS TAT 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 CHIC KEN , FR IED - TWO -STE P ME THOD TWO-STEP FRI ED CHICKENFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGE COR NISH HENSRock Cor nish Game Hens 12 oz 340 gram s eac h 175F 79C DUC K, WH OLE PR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg1 hou r 3 ducks TURK EY 25 lb 11 kg1 turke y 2 turkeys TU RKEY BREA ST PR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg2 turke y breasts 4 tur key brea sts TURK EY ROLL PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg2 turk ey roll s 4 turkey rolls FISH , BAK ED non e SAL MON ST EAKS 150F 66C TROU T 1 lb 454 gm dre ssed POT ATOES , BAKED PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 countAlways stor e pota toes at room temper ature 190F 88C QUIC HE 8 to 9 pie pla te203mm to 229mm 2 quic hes RICE BAK ED EGG CUSTAR D SH EET CA KE CHE ESE CA KE 8 to 10 roundspr ing- form pans sprin g-form pans FROZE N CON VENIENC E EN TRÉ ES 1 00 0 SER IESPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN MODELS FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES MODELS750 SER IES 1 0 00 SER I ES PR EC OOK ED FROZ EN FIN GER FO ODS CHI CKEN NUGGET SCORN DOGS EGG ROLLS BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E Approxim ately 36 wrapped sandwiche s per full -si ze shee t pan90 minut es 160F 66C COOK IES Approximate pan capaci ty 24 cookies per full-size sheet pan DOUGH NUT S PR EH EAT THE OVEN Frozen Pre cooked DoughnutsApproximat 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 E R O P E R AT I O N S M O K I N G O V E N C O N T R O L PA N E LCONT ROL S AND INDICA TORS COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS WA RNI NG1. PREPAR E OVEN FOR COOKING 2. PREHEAT OVE N SM O KING TIMES8. SET SMOKING TIM ER DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICING DANGERD AN GE R SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT SMO KED BE EF BRISK ET SM OKE D BE EF TO NGUECO OKING & SM OK IN G GUI DEL IN ES MOD ELS SM OK ED FR ESH HA MS SM OKE D PORK RIB SCO OK ING & SM OK IN G GUI DEL INES MODEL S SMOKE D DUCK SMO KE D TURKE YMO DEL S 7 67 -S K & 176 7- S K SMOK ED FIS H FIL LE TS WH OL E SMOKE D SALM ONPAN PLACEMENT Pos ition 1, 4 W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED SMOK ED SHRI MP C O O K I N G & S M O K I N G G U I D E L I N E S767 - SK 176 7-SK COLD SMO KED SALM ON CO OK ING & SM OK ING GUIDEL IN ES7 6 7-SK & 1 76 7 -S K ING RED IEN TS REQUIRED F O O D H O L D I N G a n d S A N I TAT I O N FOOD HOLDING - FUNCTION & VALUEGE NE RAL HOL DI NG GUID EL IN ES C AUTION GENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinet INTERNAL FOOD PRODUCTTEMPERATURES S A NI TATION FOOD SAF ETY GUIDELI NES SUMMARYCe nter fo r Foo d Saf ety and Ap p lied Nu trition Foo d and Dru g Adm ini str at io n Alto- Sha am has es tab lish ed a twen ty -fo ur hou r emer gen cyserv ice call cent er CO OK /HO LD /SE RVE SYS TE MS