Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 750 Quic He, 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

Models: 1000 SERIES 500 750

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QUIC HE

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

QUIC HE

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN

Prebak e the shells in pie plates at 275°F (135°C ) for approx imately 40 minute s.

Pour the quich e mixture into the prebaked shel ls and bak e in a preheat ed oven.

Quiche is done whe n produ ct sets-up .

DOOR VE NTS: OPEN FULL

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

Bake approxi mately 2 hour s or unt il produc t sets- up.

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

5 hour s

FINA L I NT ERNAL PRODUCT TEM PERAT URE

N/A

OV ERNIGH T COO K & HOLD

NO

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				4			8
	NUMBER OF SHELVES

	ITEMS PER SHELF		2 quic hes			5 quiches			3 quiches
	ITEMS PER SHELF

	MAXIMUM CAPACITY		4 quiche s			20 quic hes			24 quiches
	APPROXIMATE

	CAPACITIES ARE BASED ON U.S.		8" to 9" pie pla te			8" to 9" pie pla te			8" to 9" pie pla te
	PANS		(203mm to 229mm)			(203m m to 229 mm)			(203mm to 229mm)
	MAY HOLD MORE OR LESS THAN		(203mm to 229mm)			(203m m to 229 mm)			(203mm to 229mm)
	PAN SIZES. GASTRONORM PANS
	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 • MIS CEL LANE OU S

49.

Image 51

Alto-Shaam 750 Quic He, 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, Se T Co Ok The Rmosta T

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 CLEANOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO 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 ESGENERAL 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 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