Manual ly Operat ed Oven s
LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES
GE NE RAL INDEX
SECTIO N 3 Clean ing and Mainten ance
SECTIO N 1 Low Temperature Cooking Introduction
Low Tempera ture Cooki ng Fact s
Welcome to the cost saving convenience of Low Temperature Cooking
LOW TEMPERATURE COOKING INTRODUC TION
LO 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 N
TO CALC UL ATE
LO W TE MPE RATURE CO OKI NG FACTS
ME AT SH RINK AG E
1. Temperature at which meat is cooked
LABOR AND EQUIPMENT COST REDUCTION
M AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S
ACCESSORIES DESCRIPTION
DESCRIPTION
1000-TH-I
HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF
AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED
ANY KIND. DO NOT USE WATER JET TO CLEAN
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED
OV EN COM PART ME NT CONTROL
PANEL IDENT IF ICA TION
O P E R AT I O N
1. PREPARE OVEN FOR COOKIN G
COOKING and HOLDING PROCEDURES - MANUAL OVENS
2. PREH EAT OVEN
3. PREPARE PRODUCT FOR COOKING
8. DETERM INING IF PRO DUCT
IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the
RED MEA T
10. CA RE AND CL EANING
9. REHEA TING
CH EF OPE RATI NG TIP S
MAINTENANCE
CLEANI NG AND PREVENTIVE
CLEANING AGENTS
CLEANING MATERIALS
HOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF
DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICING
DA NGE R
D A N GE R
OV EN
C O O K I N G G U I D E L I N E S
PRE HEA T
INSTR
MODELS
BEEF BRI SKE T
PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg
SET HOL D THERMOS TAT
MOD ELS
BEEF SHOR T RIBS
1000
PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s
100 0 SER
BEEF STRI PL OI N
130F 54C RARE
Opti onal
Corned Bee f 9 to 12 lb 4 to 5 kg
COR NE D BE EF
SET HOLD THERMOS TAT
3 to 4 roasts
165F 74C
HA MBU RGERS
Cooking time depen ds on the desi red degree of donene ss
Check
D OOR V ENT S ONE -HA LF OP EN
PRIM E RI B
40 lb 18 kg
120 lb 54 kg
2 roasts
PR IME RIB SPECI AL
36 lb 16 kg
100 lb 45 kg
RIB EYE
Beef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg
BEEF ROUND
Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg
14 lb 6 kg ROAST S 10 minut es per pound
CAFET ER IA OR STE AMS HIP
BEE F ROUND
WEIGHT RANGE
40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours
6 tenderloi ns
TEN DERL OIN
VEA L LO IN
PR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg
8 roast s
and plac e directl y on wire shel ves
LAM B, LEG
OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg
SET HOL D THERMOS
PR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone
LAMB RACKS Frenc hed
18” x 13” x 1” ON SHELV ES
18” x 26” x 1” ON SHELVES
MODE LS
HA M, FRE SH
PREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg
DOOR VE NTS ONE- HALF O PEN
MO DEL S
HAM, CU RED AND SMO KED
160F 71C
Optiona l
POR K CHOP S
POR K LOIN
PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg
3 roast s
C O O K I N G G U I D E L I N E S
POR K SHO ULD ER
Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kg
POR K RIB S
PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less
Pork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less
PROC ESSE D MEATS
CHICK EN BREASTS
PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s
185F 85C
MO DE LS
CHIC KEN , PIE CE S and HA LVE S
S ET HOL D THERMOS TAT
30 minu tes
PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg
CHICK EN, WHO LE
TWO-STEP FRI ED CHICKEN
CHIC KEN , FR IED - TWO -STE P ME THOD
FRYIN G DIRE CTLY FRO M THE OVEN
FRYING FROM REFRIGERATED STORAGE
HENS
COR NISH
Rock Cor nish Game Hens 12 oz 340 gram s eac h
175F 79C
PR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg
DUC K, WH OLE
1 hou r
3 ducks
25 lb 11 kg
TURK EY
1 turke y
2 turkeys
PR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg
TU RKEY BREA ST
2 turke y breasts
4 tur key brea sts
PREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg
TURK EY ROLL
2 turk ey roll s
4 turkey rolls
non e
FISH , BAK ED
150F 66C
SAL MON ST EAKS
1 lb 454 gm dre ssed
TROU T
PREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count
POT ATOES , BAKED
Always stor e pota toes at room temper ature
190F 88C
8 to 9 pie pla te
QUIC HE
203mm to 229mm
2 quic hes
RICE
BAK ED EGG CUSTAR D
SH EET CA KE
8 to 10 round
CHE ESE CA KE
spr ing- form pans
sprin g-form pans
1 00 0 SER IES
FROZE N CON VENIENC E EN TRÉ ES
PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN
MODELS
MODELS
FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉES
750 SER IES
1 0 00 SER I ES
CHI CKEN NUGGET S
PR EC OOK ED FROZ EN FIN GER FO ODS
CORN DOGS
EGG ROLLS
Approxim ately 36 wrapped sandwiche s per full -si ze shee t pan
BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD E
90 minut es
160F 66C
Approximate pan capaci ty 24 cookies per full-size sheet pan
COOK IES
PR EH EAT THE OVEN Frozen Pre cooked Doughnuts
DOUGH NUT S
Approximat e pan capacity 30 doug hnuts per full-s ize shee t pan
45 to 60 minutes
PROOFING DOUGH
SECTION 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 N
CONT ROL S AND
INDICA TORS
WA RNI NG
COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENS
1. PREPAR E OVEN FOR COOKING
2. PREHEAT OVE N
TIMES
SM O KING
8. SET SMOKING
TIM ER
DANGER
DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICING
D AN GE R
SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT
SM OKE D BE EF TO NGUE
SMO KED BE EF BRISK ET
CO OKING & SM OK IN G GUI DEL IN ES
MOD ELS
SM OKE D PORK RIB S
SM OK ED FR ESH HA MS
CO OK ING & SM OK IN G GUI DEL INES
MODEL S
SMO KE D TURKE Y
SMOKE D DUCK
MO DEL S
7 67 -S K & 176 7- S K
WH OL E SMOKE D SALM ON
SMOK ED FIS H FIL LE TS
PAN PLACEMENT Pos ition 1, 4
W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED
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
767 - SK
176 7-SK
CO OK ING & SM OK ING GUIDEL IN ES
COLD SMO KED SALM ON
7 6 7-SK & 1 76 7 -S K
ING RED IEN TS REQUIRED
FOOD HOLDING - FUNCTION & VALUE
F O O D H O L D I N G a n d S A N I TAT I O N
GE NE RAL HOL DI NG GUID EL IN ES
C AUTION
Only HOT food should be placed into the cabinet
GENERAL HOLDING CABINET OPERATION
S A NI TATION
INTERNAL FOOD PRODUCTTEMPERATURES
SUMMARY
FOOD SAF ETY GUIDELI NES
Ce nter fo r Foo d Saf ety and Ap p lied Nu trition
Foo d and Dru g Adm ini str at io n
a twen ty -fo ur hou r emer gen cy
Alto- Sha am has es tab lish ed
serv ice
call cent er
CO OK /HO LD /SE RVE SYS TE MS