Alto-Shaam 750, 500, 1000 SERIES Sm O King, Times, Set Smoking, Tim Er, Overni Ght Cook And Hold

S M O K E R O P E R AT I O N

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

8. SET SMOKING

TIM ER

C. Inse rt a ther mom ete r into the cen ter of the

A. The Smoking Timer activates the heating

produ ct to dete rmine if the cor rect inter nal

element located

wit hin the Wood Chip

temperature has been reached.

Con tai ner. When the Wood Chi p Containe r

D. When followi ng the procedu res in the

is full, and the Smo keing Timer is turned

individual produ ct cooki ng inst ructions,

cloc kwise

as far as it will turn, the wood

addi tional cooki ng time shoul d not be

chips will smoke for approxima tely forty-

necess ary. If, however, the required

five minutes to one hour.

intern al produ ct temp erature has not been

B.

To set smo king time, turn the Smok ing

reache d after the produ ct has remained

in

the “HO LD ” cyc le for the one hour minimum

Time r knob past

the required len gth of

time period, addi tional cooki ng tim e may

time , then immedi ately bring it back to

be added.

Use the same “COOK”

the corr ect setting.

temperature set for the original cooking

period unti l the cor rect intern al

SM O KING

TIMES

It is recommended the operator be familiar with the

temperature has been reached .

taste preferences of the area. Initially experimenting

In the United States, FDA food code

requir es

with a minimal amount of smoking time is suggested.

produc ts

such

as

red

mea t

to remai n

in

LIGHT SMOKE FLAVOR . . . 10 MINU TES

MEDIUM SMOKE FLAVOR . . . 30 MINUT ES

“HOLD”

for

a

specified

time

period.

on

This

HEAVY SMOKE FLAVOR . . . 40 MINU TES

hol ding

time

requ irem ent is

base d

the

VERY HEAVY SMOKE FLAVOR . . . 60 MINUTES *

internal product

temperature

desired

for

the

EXTRA HEAVY SMOKE FLAVOR . . . 120 MINUTES *

finished

product and includes

the one

hour

time

period while

the oven

decreases

from

*FOR 60 MINUTES OR MORE :

LOAD WOOD CHIP

CONTAINER TWICE AND ACTIVATESMOKING TIMER TWICE.

the

cooking

te mpera ture to the

hol ding

temperature and the product continues to cook.

9. OVERNI GHT COOK AND HOLD

A. For maxim um produc t tenderi zing and to

INTERNAL

PRODUCT

TI ME * IN HOL D CYCLE

reduce labor duri ng peak preparati on

TEMPERATURE

RE QUI RE D BY FO OD COD E

hour s, it is highly

recommen ded that many

130°F (54°C)

1 HOUR, 52 MINUTES

products be cooked and held overnig ht.

131°F (55°C)

1 HOUR, 29 MINUTES

Refer to individual

cooking instructions.

133°F (56°C)

56 MINUTES

10 . DETER MININ G IF PRO DUC T

135°F (57°C)

36 MINUTES

136°F (58°C)

28 MINUTES

IS SUF FICIENTLY COOKE D

138°F (59°C)

18 MINUTES

A. Allow “COOK ” time r to cycle to the

140°F (60°C)

12 MINUTES

“OFF” position .

142°F (61°C)

8 MINUTES

B. Before opening

the oven door, leave the

144°F (62°C)

5 MINUTES

145°F (63°C)

4 MINUTES

product in the

“HOLD ” cycle for a minimum

147°F (64°C)

2 MINUTES, 14 SECONDS

one hour.

This time peri od wil l all ow the

149°F (65°C)

1 MINUTES, 25 SECONDS

oven temper atu re to dec rease from the

151°F (66°C)

54 SECONDS

“COOK ” setti ng to the sele cted “HO LD ”

153°F (67°C)

34 SECONDS

temperature. Durin g this one hour perio d,

155°F (68°C)

22 SECONDS

the product will continue to cook and

157°F (69°C)

14 SECONDS

smoke will contin ue to penetrat e into the

158°F (70°C)

0 SECONDS

food.

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SEC TIO N 5 • LOW TEMP ER ATUR E COOKING

& SMOKING OPER ATI ON

64.