Alto-Shaam 500, 750 manual Rice, C O O K I N G G U I D E L I N E S, Mo Del S, Set Hold Thermos Tat

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

RICE

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN

Use 1 x 1 or 1 x 1-1/2 ratio of rice to water. Rice that is high in starch needs to be rinse d. Fill pans to half the pan dep th and cover pans with foil.

DO OR VE NTS: CLOSED

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

275°F

(135°C )

SET COOKI NG TI ME R

60 minutes - 3 hou rs depe ndin g on loa d and pan size

MI NI MUM HOLDING T IME REQUIRED

none

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

M AXIMUM HOLDING TIME

8 hours

FINA L INTERNAL PRODUCT TEMPERATURE 160° to 170° F (71 ° to 77°C)

OVE RNIGHT CO OK & HOL D

Optiona l

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		none		none		3
ITEMS PER SHELF		1 ful l-s ize pan		2 ful l-siz e pans		1 full- size pan
MAXIMUM CAPACITY		2 full-si ze pans		4 full-s ize pans		3 full-s ize pans
APPROXIMATE
CAPACITIES ARE BASED ON U.S.	12" x 20" x 2-1/2"		12" x 20" x 2-1/ 2"		12" x 20" x 2-1/2"
PANS	(GN /1: 530 x 325 x 65mm)		(GN /1: 530 x 325 x 65m m)		(GN /1: 530 x 325 x 65mm)
THE FOOD QUANTITIESINDICATED.
PAN SIZES. GASTRONORM PANS	1		1		1
MAY HOLD MORE OR LESS THAN

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.

SEC TION 4 • MI SC EL LA NEOU S

50.