Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam 750 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 S, Sk, 176 7-SK

Models: 1000 SERIES 500 750

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

C 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 MP

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

Shrimp : 16 to 20 coun t

Shrimp may remain in the she ll or may be peeled and dev eine d. Seas on as desir ed. Plac e side- by-si de on pans.

W OOD CHIP CONTAINER:

F UL L

DO OR VE NTS: CLOSED

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

45 minut es to 1 hour

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

1 hour

FINA L INTERNAL PRODUCT TEMPERATURE 150° to 160° F (66 ° to 71°C)

OVE RNIGHT CO OK & HOL D

Not Recomme nded

ADDIT IONAL INFOR MATI ON • NOT ES




	MO DEL S			767 - SK			176 7-SK


	NUMBER OF SHELVES			4				8
	NUMBER OF SHELVES

	ITEMS PER SHELF			1 full- size shee t pan			1 full-si ze shee t pan
	ITEMS PER SHELF

	MAXIMUM CAPACITY			4 half-s ize she et pans			8 ful l-siz e sheet pans
	APPROXIMATE

	PANS			18" x 13" x 1"			18" x 26" x 1"
	PAN SIZES. GASTRONORM PANS. .			on shel ves			on shel ves
	MAY HOLD MORE OR LESS THAN			(GN 1/1: 530 x 325 x 20m m)			(GN 2/1: 530 x 650 x 20mm )
	CAPACITIES ARE BASED ON U S			(NO SHELVES REQ UIRED)			(NO SHE LVES REQUIRED )
	THE FOOD QUANTITIESINDICATED.			(NO SHELVES REQ UIRED)			(NO SHE LVES REQUIRED )
	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.

SECTI ON 6 • SM OKI NG PROCE DU RE S

70.

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Alto-Shaam 750, 500 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 S, Sk, 176 7-SK, Mo Del S, F Ul L

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven sSECTIO N 3 Clean ing and Mainten ance GE NE RAL INDEXSECTIO N 1 Low Temperature Cooking Introduction Low Tempera ture Cooki ng Fact sLOW TEMPERATURE COOKING INTRODUC TION Welcome to the cost saving convenience of Low Temperature CookingL 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 FACTSLO W TE MPE RATURE CO OKI NG FACTS TO CALC UL ATEME AT SH RINK AG E 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 LABOR AND EQUIPMENT COST REDUCTIONACCESSORIES DESCRIPTION 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 NM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S DESCRIPTIONAT 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 FLOODEDOV EN COM PART ME NT CONTROL PANEL IDENT IF ICA TIONO P E R AT I O N COOKING and HOLDING PROCEDURES - MANUAL OVENS 1. PREPARE OVEN FOR COOKIN G2. PREH EAT OVEN 3. PREPARE PRODUCT FOR COOKING8. DETERM INING IF PRO DUCT IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to theRED MEA T COOKING and HOLDING PROCEDURES - MANUAL OVENS9. REHEA TING 10. CA RE AND CL EANINGCOOKING and HOLDING PROCEDURES - MANUAL OVENS O P E R AT I O NCH EF OPE RATI NG TIP S O P E R AT I O NCLEANI NG AND PREVENTIVE MAINTENANCECLEANING AGENTS CLEANING MATERIALSDIS 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 RC O O K I N G G U I D E L I N E S OV ENPRE HEA T INSTRBEEF BRI SKE T MODELSC 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 kgBEEF SHOR T RIBS MOD ELS1000 C O O K I N G G U I D E L I N E SBEEF STRI PL OI N 100 0 SERC O O K I N G G U I D E L I N E S MODELSCOR NE D BE EF C O O K I N G G U I D E L I N E SMOD ELS 1000HA MBU RGERS C O O K I N G G U I D E L I N E SMODELS SET HOL D THERMOS TATPRIM E RI B C O O K I N G G U I D E L I N E SMOD ELS 1000PR IME RIB SPECI AL C O O K I N G G U I D E L I N E SMODELS 100 0 SERRIB EYE C O O K I N G G U I D E L I N E SMOD ELS 1000BEEF ROUND C O O K I N G G U I D E L I N E SMODELS Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kgBEE F ROUND CAFET ER IA OR STE AMS HIPWEIGHT RANGE C O O K I N G G U I D E L I N E STEN DERL OIN C O O K I N G G U I D E L I N E SMODELS 100 0 SERVEA L LO IN C O O K I N G G U I D E L I N E SMOD ELS 1000LAM B, LEG and plac e directl y on wire shel vesC O O K I N G G U I D E L I N E S MODELSLAMB RACKS Frenc hed C O O K I N G G U I D E L I N E SMOD ELS 1000HA M, FRE SH MODE LSC O O K I N G G U I D E L I N E S 1000HAM, CU RED AND SMO KED MO DEL SC O O K I N G G U I D E L I N E S SET HOLD THERMOS TATPOR K CHOP S C O O K I N G G U I D E L I N E SMODE LS 1000POR K LOIN C O O K I N G G U I D E L I N E SMO DEL S PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 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 SHO ULD ERMODE LS Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kgPOR K RIB S C O O K I N G G U I D E L I N E SMO DEL S PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or lessPROC ESSE D MEATS C O O K I N G G U I D E L I N E SMODE LS 1000CHICK EN BREASTS C O O K I N G G U I D E L I N E SMO DEL S PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram sCHIC KEN , PIE CE S and HA LVE S MO DE LSC O O K I N G G U I D E L I N E S 1000CHICK EN, WHO LE C O O K I N G G U I D E L I N E SMO DEL S PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kgCHIC KEN , FR IED - TWO -STE P ME THOD TWO-STEP FRI ED CHICKENFRYIN G DIRE CTLY FRO M THE OVEN FRYING FROM REFRIGERATED STORAGECOR NISH HENSC O O K I N G G U I D E L I N E S MO DEL SDUC K, WH OLE C O O K I N G G U I D E L I N E SMO DE LS 1000TURK EY C O O K I N G G U I D E L I N E SMO DEL S 25 lb 11 kgTU RKEY BREA ST C O O K I N G G U I D E L I N E SMO DE LS 1000TURK EY ROLL C O O K I N G G U I D E L I N E SMO DEL S PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kgFISH , BAK ED C O O K I N G G U I D E L I N E SMO DE LS 1000SAL MON ST EAKS C O O K I N G G U I D E L I N E SMO DEL S O PENTROU T C O O K I N G G U I D E L I N E SMO DE LS 1000POT ATOES , BAKED C O O K I N G G U I D E L I N E SMO DEL S PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 countQUIC HE C O O K I N G G U I D E L I N E SMO DE LS 1000RICE C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATBAK ED EGG CUSTAR D C O O K I N G G U I D E L I N E SMO DE LS 1000SH EET CA KE C O O K I N G G U I D E L I N E SMO DEL S SET HOLD THERMOS TATCHE ESE CA KE C O O K I N G G U I D E L I N E SMO DE LS 1000FROZE N CON VENIENC E EN TRÉ ES 1 00 0 SER IESPRODUCT 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 SFROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES MODELSC O O K I N G G U I D E L I N E S S ET HOL D THERMOS TATPR EC OOK ED FROZ EN FIN GER FO ODS C O O K I N G G U I D E L I N E SMO DEL S CHI CKEN NUGGET SBRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E C O O K I N G G U I D E L I N E SMO DE LS 1000COOK IES C O O K I N G G U I D E L I N E SMO DEL S Approximate pan capaci ty 24 cookies per full-size sheet panDOUGH NUT S C O O K I N G G U I D E L I N E SMO DE LS 1000PROOFING DOUGH C O O K I N G G U I D E L I N E SMO DEL S O PENSECTION 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 TORSCOOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS WA RNI NG1. PREPAR E OVEN FOR COOKING 2. PREHEAT OVE NSM O KING TIMES8. SET SMOKING TIM ERDISCO 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 ULTSMO KED BE EF BRISK ET SM OKE D BE EF TO NGUECO OKING & SM OK IN G GUI DEL IN ES MOD ELSSM OK ED FR ESH HA MS SM OKE D PORK RIB SCO OK ING & SM OK IN G GUI DEL INES MODEL SSMOKE D DUCK SMO KE D TURKE YMO DEL S 7 67 -S K & 176 7- S KSMOK ED FIS H FIL LE TS WH OL E SMOKE D SALM ONPAN PLACEMENT Pos ition 1, 4 CO OK ING & SM OK IN G GUI DEL INESSMOK 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-SKCOLD 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 REQUIREDF 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 AUTIONGENERAL 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 FOOD SAF ETY GUIDELI NES SUMMARYF 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 tritionAlto- Sha am has es tab lish ed a twen ty -fo ur hou r emer gen cyserv ice call cent erCO OK /HO LD /SE RVE SYS TE MS