COO KI NG PROC ED UR E GUIDELI NE IND EX

NOTE: ALL CAPA CITIES SHO WN IN THIS MAN.UAL. ARE . BASED ON U S PAN SIZES GASTRONOR M PANS MAY HOL D MORE OR LESS

THAN THE FO OD .

QU ANTITIES INDIC ATED

 

 

 

 

 

COOKING

GUIDE

 

 

 

SMOKING

GUIDE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef Brisket

 

 

23

 

Smoked

Beef Brisket

 

73

 

 

 

 

Beef Striploin

 

 

24

 

 

 

 

 

Beef Short Ribs

 

 

25

 

 

 

 

 

Corned

 

Beef

 

 

26

 

 

 

 

 

Hamburgers

 

 

27

 

 

 

 

 

Prime

 

Rib (#109)

 

 

28

 

 

 

 

 

Prime

 

Rib, Special

 

 

29

 

 

 

 

 

Ribeye

 

Roll

 

 

30

 

 

 

 

 

Beef Round

 

 

31

 

 

 

 

 

Beef Round, Cafeteria or Steamship

32

 

 

 

 

 

Tenderloin

 

 

33

 

 

 

 

 

Veal Loin

 

 

 

34

 

 

 

 

 

LAMB

 

 

 

 

 

 

 

 

 

 

 

 

Lamb, Leg

 

 

35

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Racks (FREN CHED )

 

36

 

 

 

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

Ham, Fresh

 

 

37

 

Smoked

Fresh Hams

 

74

 

 

 

 

Ham, Cured & Smoked

 

38

 

Smoked

Pork Ribs

 

75

Pork Loin

 

 

39

 

 

 

 

 

Pork Ribs

 

 

 

40

 

 

 

 

 

Pork Chops, Pork Chops, Stuffed

41

 

 

 

 

 

Pork Shoulder

 

 

42

 

 

 

 

 

Sausage

 

 

 

 

 

43

 

 

 

 

 

POULTRY

 

 

 

 

 

 

 

 

Chicken

 

Breasts

 

 

44

 

Smoked

Duck, Whole

 

76

 

 

 

 

 

Chicken,

 

Pieces & Halves

 

45

 

Smoked

Turkey

 

77

Chicken,

 

Whole

 

 

46

 

 

 

 

 

Cornish

 

Hens

 

 

47

 

 

 

 

 

Duck, Whole

 

 

48

 

 

 

 

 

Turkey, Whole

 

 

49

 

 

 

 

 

Turkey Breast

 

 

50

 

 

 

 

 

Turkey Roll

 

 

51

 

 

 

 

 

FISH

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish, Baked

 

 

52

 

Smoked

Cod

 

78

 

 

 

 

Salmon

 

Steaks

 

 

53

 

Smoked

Salmon

 

79

Trout

 

 

 

 

 

 

 

54

 

Smoked

Shrimp

 

80

MISCELLANEOUS

 

 

 

 

 

 

 

 

Potatoes,

Baked

 

 

55

 

Smoked

Beans

 

81

 

 

 

 

Quiche

 

 

 

 

 

 

56

 

 

 

 

 

Rice

 

 

 

 

 

 

 

57

 

 

Cold Smoke

 

 

Baked Egg Custard

 

 

58

 

Cold Smoked Salmon

 

82-83

Sheet

Cake

 

 

59

 

 

 

 

 

Cheese

 

Cake

 

 

60

 

 

 

 

 

Precooked Frozen Finger

Foods

61

 

 

 

 

 

Frozen

 

Convenience

Entrée PANS

62-63

 

 

 

 

 

Frozen

 

Convenience

Portioned Entrées

64

 

 

 

 

 

Breakfast

Sandwiches

 

 

65

 

 

 

 

 

Cookies

 

 

 

 

 

66

 

 

 

 

 

Doughnuts

 

 

67

 

 

 

 

 

Dough Proofing

 

 

68

 

 

 

 

 

Procedure

Blank

 

 

69

 

 

 

 

 

21.

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Alto-Shaam Electronically Operated Ovens manual COO KI NG Proc ED UR E Guideli NE IND EX, Cooking Guide Smoking Beef
Page 22 Page 24

Electronically Operated Ovens specifications

Alto-Shaam Electronically Operated Ovens represent a significant advancement in commercial kitchen technology, offering unmatched precision and versatility. Designed primarily for restaurants, hotels, and catering businesses, these ovens combine advanced cooking technologies with user-friendly features to enhance kitchen efficiency and food quality.

One of the standout features of Alto-Shaam ovens is their customizable cooking modes. Operators can choose from various cooking methods, including convection, steam, and combination cooking, allowing them to prepare a wide range of dishes from perfectly roasted meats to delicate pastries. This versatility enables chefs to experiment and innovate, making it easier to craft unique menus that satisfy diverse dining preferences.

Another key characteristic of Alto-Shaam ovens is their use of Halo Heat technology. This innovative heating system provides consistent, even cooking through radiant heat, ensuring that food is cooked thoroughly without the need for excess moisture or fats. This not only enhances the flavor and texture of dishes but also promotes healthier cooking practices by reducing the amount of added oils or butter.

The ovens come equipped with a digital control panel that allows for precise temperature and time settings, ensuring that each dish is cooked to perfection. The intuitive interface makes it easy for kitchen staff to operate, reducing the chances of user error in a high-pressure environment. Additionally, many models include programmable recipes, enabling chefs to store their best creations for future use, which streamlines the cooking process and minimizes prep time.

Energy efficiency is another hallmark of Alto-Shaam ovens. Featuring insulation that minimizes heat loss, these ovens are designed to operate with lower energy consumption compared to traditional models. This not only leads to lower utility bills but also aligns with sustainable kitchen practices, making them an environmentally friendly choice for modern establishments.

Durability is crucial in a commercial kitchen, and Alto-Shaam ovens are built to last. Constructed from high-quality stainless steel, these ovens withstand the rigors of daily use while maintaining their aesthetic appeal. Regular maintenance is straightforward, which helps to prolong the life of the equipment.

In summary, Alto-Shaam Electronically Operated Ovens combine advanced cooking technologies with user-friendly features, making them an ideal choice for any commercial kitchen. With customizable cooking modes, Halo Heat technology, digital controls, energy efficiency, and robust construction, these ovens deliver exceptional performance and reliability, ensuring that chefs can consistently meet and exceed customer expectations.
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