Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 500 Trou T, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, 1 lb 454 gm dre ssed

Models: 1000 SERIES 500 750

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Page 49

TROU T

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

TROU T

PRODUCT	SP ECIFI CATIO NS and PREP ARATI ON
PR EH EAT THE OVEN Trout, Whole:	1 lb (454 gm) dre ssed

Spray or coa t shee t pan s with oil. Wipe trout with a damp towel and plac e side-b y-sid e on sheet pans . Season as desired.

DOOR VE NTS: ONE- HALF O PEN

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

275°F

(135°C )

SE T COOKI NG TI ME R

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

MINIMUM HO LDING T IME	REQUIRED
non e

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

MA XIMUM HOLDI NG TIME

4 to 6 hours

FINA L I NT ERNAL PRODUCT TEM PERAT URE

150°F (66 °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

6

6

none

6 trout

12 trou t

12 trou t

pan

ITEMS PER SHELF

1 half-s ize she et pan

1 full-siz e sheet pan

1 full -siz e sheet

MAXIMUM CAPACITY

36 trout

72 trou t

96 trout

pans

APPROXIMATE

6 half-s ize she et pans

6 full-si ze shee t pans

8 full-siz e sheet

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 REQUI RED )

(NO SHELVES REQUIRED)

(ON WIRE SHELVES )

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 • FISH

47.

Image 49

Alto-Shaam 500 Trou T, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, 1 lb 454 gm dre ssed, S Et Hol D Thermos Tat

Contents

Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINESSECTIO N 3 Clean ing and Mainten ance SECTIO N 1 Low Temperature Cooking IntroductionGE NE RAL INDEX Low Tempera ture Cooki ng Fact sWelcome 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 NTO CALC UL ATE LO W TE MPE RATURE CO OKI NG FACTSME AT SH RINK AG E 1. Temperature at which meat is cookedLABOR 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 NL 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 ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S DESCRIPTIONHOSED 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 FLOODEDPANEL IDENT IF ICA TION OV EN COM PART ME NT CONTROLO 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 COOKINGIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 8. DETERM INING IF PRO DUCTRED MEA T COOKING and HOLDING PROCEDURES - MANUAL OVENS10. CA RE AND CL EANING 9. REHEA TINGCOOKING and HOLDING PROCEDURES - MANUAL OVENS O P E R AT I O NO P E R AT I O N CH EF OPE RATI NG TIP SMAINTENANCE CLEANI NG AND PREVENTIVECLEANING AGENTS CLEANING MATERIALSHOSED 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 ROV EN C O O K I N G G U I D E L I N E SPRE HEA T INSTRMODELS BEEF BRI SKE TC O O K I N G G U I D E L I N E S PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kgMOD ELS BEEF SHOR T RIBS1000 C O O K I N G G U I D E L I N E S100 0 SER BEEF STRI PL OI NC 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 COR NE D BE EFMOD ELS 1000C O O K I N G G U I D E L I N E S HA MBU RGERSMODELS SET HOL D THERMOS TATC O O K I N G G U I D E L I N E S PRIM E RI BMOD ELS 1000C O O K I N G G U I D E L I N E S PR IME RIB SPECI ALMODELS 100 0 SERC O O K I N G G U I D E L I N E S RIB EYEMOD ELS 1000C O O K I N G G U I D E L I N E S BEEF ROUNDMODELS Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kgCAFET ER IA OR STE AMS HIP BEE F ROUNDWEIGHT RANGE 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 TEN DERL OINMODELS 100 0 SERC O O K I N G G U I D E L I N E S VEA L LO INMOD ELS 1000and plac e directl y on wire shel ves LAM B, LEGC 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 LAMB RACKS Frenc hedMOD ELS 1000HA M, FRE SH MODE LSC O O K I N G G U I D E L I N E S 1000MO DEL S HAM, CU RED AND SMO KEDC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATMODE LS POR K CHOP SC 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 POR K LOINMO DEL S PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kgMODE LS C O O K I N G G U I D E L I N E SPOR K SHO ULD ER Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kgC O O K I N G G U I D E L I N E S POR K RIB SMO DEL S PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or lessMODE LS PROC ESSE D MEATSC 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 CHICK EN BREASTSMO DEL S PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram sMO DE LS CHIC KEN , PIE CE S and HA LVE SC 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 CHICK EN, WHO LEMO DEL S PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kgTWO-STEP FRI ED CHICKEN CHIC KEN , FR IED - TWO -STE P ME THODFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGEHENS COR NISHC O O K I N G G U I D E L I N E S MO DEL SC O O K I N G G U I D E L I N E S DUC K, WH OLEMO DE LS 1000C O O K I N G G U I D E L I N E S TURK EYMO DEL S 25 lb 11 kgC O O K I N G G U I D E L I N E S TU RKEY BREA STMO DE LS 1000C O O K I N G G U I D E L I N E S TURK EY ROLLMO DEL S PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kgC O O K I N G G U I D E L I N E S FISH , BAK EDMO DE LS 1000C O O K I N G G U I D E L I N E S SAL MON ST EAKSMO DEL S O PENC O O K I N G G U I D E L I N E S TROU TMO DE LS 1000C O O K I N G G U I D E L I N E S POT ATOES , BAKEDMO DEL S PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 countC O O K I N G G U I D E L I N E S QUIC HEMO DE LS 1000C O O K I N G G U I D E L I N E S RICEMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S BAK ED EGG CUSTAR DMO DE LS 1000C O O K I N G G U I D E L I N E S SH EET CA KEMO DEL S SET HOLD THERMOS TATC O O K I N G G U I D E L I N E S CHE ESE CA KEMO DE LS 10001 00 0 SER IES FROZE N CON VENIENC E EN TRÉ ESPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN C O O K I N G G U I D E L I N E SMODELS FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESC O O K I N G G U I D E L I N E S S ET HOL D THERMOS TATC O O K I N G G U I D E L I N E S PR EC OOK ED FROZ EN FIN GER FO ODSMO DEL S CHI CKEN NUGGET SC O O K I N G G U I D E L I N E S BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EMO DE LS 1000C O O K I N G G U I D E L I N E S COOK IESMO DEL S Approximate pan capaci ty 24 cookies per full-size sheet panC O O K I N G G U I D E L I N E S DOUGH NUT SMO DE LS 1000C O O K I N G G U I D E L I N E S PROOFING DOUGHMO DEL S O PENSECTION 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 TORSWA RNI NG COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS1. PREPAR E OVEN FOR COOKING 2. PREHEAT OVE NTIMES SM O KING8. SET SMOKING TIM ERDANGER 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 ULTSM OKE D BE EF TO NGUE SMO KED BE EF BRISK ETCO OKING & SM OK IN G GUI DEL IN ES MOD ELSSM OKE D PORK RIB S SM OK ED FR ESH HA MSCO OK ING & SM OK IN G GUI DEL INES MODEL SSMO KE D TURKE Y SMOKE D DUCKMO DEL S 7 67 -S K & 176 7- S KWH OL E SMOKE D SALM ON SMOK ED FIS H FIL LE TSPAN PLACEMENT Pos ition 1, 4 CO OK ING & SM OK IN G GUI DEL INESC 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-SKCO 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 REQUIREDFOOD 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 AUTIONOnly 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 SUMMARY FOOD SAF ETY GUIDELI NESF 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 tritiona twen ty -fo ur hou r emer gen cy Alto- Sha am has es tab lish edserv ice call cent erCO OK /HO LD /SE RVE SYS TE MS