Alto-Shaam 767-SK/III manual Warn Ing, Hot Smoke Proced ure, Cold Smoke Proced ure, Preparation

O PER ATI NG INST RUCTION S

Preparation

Adjust the inside door vents per the individua l cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity.

Wood Chips

Soak one full tray of wood chips in water for 5 to 10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.

Wood Chip Tray

WARN ING

THE USE OF IMPROPE R MATERIALS FOR THE SMOKING FUNCTION COULD RESULT IN DAMAGE, HAZARD, EQUIPMEN T FAILURE OR COULD RED UCE THE OVER ALL LIFE OF THE OVEN.

DO NOT USE SAWDUST

FOR SMOKING.

DO NOT USE WOOD CHIPS

SMALLER THAN THUMBNAIL SIZE.

Hot Smoke Proced ure

Press and release power swi tch ON/OFF Cont rol Key.

Press and set COOK thermostat to required cooki ng temp era ture.

Press and set TIME or PROBE.

Press and set HOLD thermostat to required hol ding temper atu re.

The Oven is autom atically programm ed to preheat to the set cooking temper atu re. The

oven will produc e an audi ble signal when fully preheated.

Prepare product for cooking.

Load product on shelv es.

	To Set Smoki ng Time
	Press the SMOKER Key.			ARROW KEYS to
Press the UP and DOWN
select the smoke time in min utes.
Press START.
Not e: The		smok in g timer activa te s the
	he ati ng ele men t lo ca te d				wit hi n the
	woo d		chip con tai ne r whe n in e ithe r a
	cook		o r hol d mod e. The		smok e
	e le me nt wi ll not			turn on	du ri ng
	pre he at or rea dy			mo de s. A full wood
	chip	co nta in er wi ll p rod uce smoke
	for	a p e rio d o f ap pro xi mat el y 1 ho ur,
	e ve n thoug h th e timer can go p ast
	one	ho ur.

For maxi mum product tende rizing and to reduce labor duri ng peak pre paration hour s, products can be cook ed and held over night.

These instructi ons are basi c operati onal gui deli nes onl y.

For com ple te instruc tions, see the HALO HEAT Guide to Low Temper ature Cooking and Holdin g prov ide d with the ove n.

Cold Smoke Proced ure

Press andTo releaseEnter Cpowerld Smokeswitch ModeO /O

Con trol Key.N FF Press and hold the SMOKER Key for a period of 3 seconds.

To Set Cold Smoke Holding

The tem pera tureTemperaturewill default to the last

smo ke holding temp erature set by the user. The holding temperature range is

14°F to 205°F (-10°C to 96°C).

To increase this def ault temperature, pres s the HOLD KEY and press the UP ARROW to set a higher default tem perature.

To Set Smoking Verification

Press the PTemperatureK (IF DESIRED)

ROBE EY

Press the UP and DOWN ARROW KEYS

to select the verification temperature. The probe range is 14°F to 195°F (-10°C to 91°C).

This will incorporate the probe into the cold- smoking process and the control will alarm if the temperature exceeds the probe set point.

	To Set Smokin g Time
	Press the SMOKER	Key.
Press the UP and DOWN ARROW KEYS to
sel ect the smo ke time in minutes .
Prepare produ ct for smo king.
Place sta inless ste el tra y filled wit h ice on
shel f abov e the smok er tray.
Loa d produ ct on shelves.
Press START.		Min imum Smoking time
Taste prefere nce
Light Smoke Fla vor		10 min.
Medium Smoke Flavo r		30 min.
Hea vy Smoke Flavor		40 min.
Very Hea vy Smoke Flavor		60 min.
Extra Heav y Smoke Flavor		80 min.

PG. 16 767- SK/III, 1767-SK/ III, 2800- SK/II I INSTALLA TI ON/OPERA TI ON /SERVICE MANU AL