Cooking Notes

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Alto-Shaam Electronically Operated Ovens manual Cooking Notes

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.

Contents

LOW Temperature Cooki NG and Holding GUI Delines Low Temperature Cooking Introduction Cleaning and Maintenance Cooking GuidelineLow Temperatur e Cooking Fact s Low Temperatu re Cooking Operation LOW Temperat URE Cooking Introducti on LOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the diet Temperature at which meat is cooked Intern al temperature before cookingInter nal temp eratu re of the meat Degree of aging on the meat Labor and Equipment Cost Reduction Al l stai nless Prob eSta ck ab le de sign Stu cc o Alum inum Ex terior Cook & Hold Smokers Options & Accessories OV EN CH Arac Terist ICS HE AT RE COV ERYStar T-UP Control Identification & Function AU Dible SIG Nals Used to erase a progr am from memory stor age Control Identification & Function Oper ATI NG Feat Ures Beeper Volume Selection Control Operation CO OK by PR OBE Control Operation Cook by TI ME Control Operation PR OG Rammi NG Control Operation Prog Rammi NG Press Prog Rammed Preset KEY Desired Control Operation PR Ogra MM ING Control Operation Gene RA L CO Oking Guid ELI NE S Control Operation Phone 800 Cleaning & Maintenance Protect ING Stainl ESS Steel SurfacesClea Ning Agen TS Clea Ning Materi ALS CLE AN the Oven Daily CLE AN the EXT Erio R of TH E Cabin ETCHE CK Over ALL CON DI TI on OVE N Once a Mont H CHE CK the Cooling FAN Oven CON Trol AR EA COO KI NG Proc ED UR E Guideli NE IND EX Cooking Guide Smoking Beef Cooking Notes Beef Brisket PRO DUC T S PecificationsOVE R RI DE Llow ANC E 6F I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM E BEE F ST RIP Loin Prepara TionOver RID E Period After Override OPT IO NAL ONE-HAL F OP EN OV Erride Llowanc Beef Short Ribs Overn Ight Cook & HoldDoor VEN TS Final INT Erna L TE Mperature After Override Corne D Beef Over RID E Period After OverrideMUS T do Overni GHT ONE-HAL F OP EN OV Erride Llowanc E Hamburgers PRO DUC T S Pecifications Prepara TionOV Errid E Period ONE -HAL F OP EN After Override PRI M E RIB ND F Over RID E Period After OverrideHigh ly Re com mended On e-Half Op en OV Erride Llowanc E 3 0F PRI ME RIB Special OV Errid E Period Overnight Cook & Hold After OverrideOVE R RI DE Llow ANC E 30F 17 C Ribey E Beef Ribe ye Roll , Lip On, #112A 8 to 12 lb 3 to 5 kgTo 11 lb ROASTS4 to 4,5 kg 8 minutes per Pound for the first roast 18 minutes per kilogram Beef Round Sma ll Cu ts Op ti on al130F 54C Rec om me nde d 30F 17 C BEE F RO UND Cafete RIA Steams HI P PRO DUC T S Peci Fications Prepara TionIM U M H O Ldin G Time RE QU IR ED Maximum Holding Tende Rloin OV Errid E Period After OverrideNot Re comme nd ed On e-Half Op en OVE R RI DE Llow ANC E 40F VE AL LO Not Re co mme nd ed On e-Half pen140F 60 C Over NIG HT Cook & Hold Not Recom mende d RAR E 140F 60C Lamb LEG Over R ID E Allow a N CEMI NI M UM HO Lding Time Require Maximum Holding LAM B Racks FRE Nched Door VentsFinal Inte Rnal Temp Erat URE After Override OV Erride HAM, Fresh OVE R RI DE Llow ANC E 12F HAM , Cured and Smok ED PRO DUC T S Peci Fications2F 7 C Add 30 minutes for each add itiona l ham Loin PO RKPork Loi n Bon ele ss, Tied 8 to 10 lb 4 to 5 kg PO RK Ribs Over NIG HT Cook2 Hours PO RK Chops 18 x 13 x 18 x 13 x 1 on 18 x 26 x 1 on ShelvesOVE R RI DE Llow ANC E 30F 17 C PO RK S Houlder Pork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kgHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C Sausage Press and release control ON/OFF keyPress the Hold key Press the up and down arrows to set the holding Chicken Breasts Not Re co mme nd ed OpenDOORFull VentsND F Over RID E Period Open Full 185F 85 C ND F OV Errid E Period OP EN Full Chicken Whole Opti on al OpenDOORFull VentsOpen Fu ll 185F 85C Over NIG HT Cook & Hold Optio nal OV Erride AL Lowance Cornish Hens END F Over Ride PeriodAfter Override OV E RR IDE Allowan CE DU CK , Whole END F Overr IDE PE RiodOVE Rride Lowan CE INI MUM H OLD I NG TI ME Requir ED Maximum Holding Time TU Rkey Whole PRO D UC T SpecificPrepar ATI on TU Rkey Breast PRO D UC T Spec IficatOvern Ight Cook & Hold DOO R Vents TU Rkey Roll ATI ONS and Prepar ATI onTurkey Roll Hour To 8 Hours Is H , B Aked PRO D UC T Spec Ificat I ONS and Prepar ATI onEN of Overr IDE PE Riod After Override OVE Rride Lowan PRO DU C T Specifications SAL MON SteaksRID E Period After Override Over RI DE Allow AN CE Trout Trout, Whole 1 lb 454 grams dressedTrout Over Nightdocookr VEN& Holdts PO Tatoes No t Reco mme nded OpenDOORFull VentsEN F Ride Period Op en Ful l UIC HE END F Override PE Riod After OverrideOver Night Cook & Holdn /NOA OVE Rride Allow AN CE RI C E END Over Ride Period After OverrideOV ER RI DE Allowan C E MI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding Time Baked EGG Custard Prepa Ratio N HE E T Cake PRO D U CT SP Ecific AtionsPrepa Ratio N Overni GHT Cook & HOLDn/aNo Cheese Cake Frozen FoodsOp en Ful l 150F 66C Mmend ed FR Ozen Convenience Entr ÉE Pans Over Night Cook & HoldDoor Vents Final Internal TEM Perature After Override Frozen Conveni ENC E Entr ÉE Pans 100 0 Seri ESOvernigh T After Override Cook & Hold Door Rozen Convenience Portioned Entr ÉES PRO D UC T Spec Ificat I ONSPrepar 100 0 Serie S Breakfast Sandwiches Do not Allow the Produc T to RemainMake Certain Product Reaches the Fully Heated Temper Ature Final Inte Rnal Temperatur E After Override CO OKI ES Approximate pan capacity 24 cookiesper full-sizesheet panOpen Full Doughnuts PRO D UC T Specific ATI ONSPrepar ATI on Cooking Time to be SET 2-1/2 hours Temperature to 90 to 100F 32 to 38C Dough ProofingDo not press the Cook key Based on size and quantity of dough, generally PRO DUC T Specifications Prepara Tion Cook in G Smok in G HO Lding Procedur ES LI GHT Smoke FlavorMED IUM Smoke Flavor HEA VY Smoke Flavor COO KI NG SMO KI NG HO Lding Proce DU RE S Smoker O Peration Cook ING S Moking Holding PR Ocedures SM Oked BEE F B RI SKE T Beef Brisket, Fresh To 13 lb 4 to 6 kgRoasts Up to 10 0 l b 45 kg Moked F RES H H AMS Pork Fres h H am 14 t oO 4 hams O 8 hams Flat wire shelves Barbecue sauce can be added prior to serviceSM Oked POR K R IB S Closed Optional Moked D UCK , Whole Duck, Who leCl osed Not Recom mend ed Duck s pe r sh elf SM Oked R KE Y Turkey Whol eTurk ey s Non e IME and Probe Temperature are Suggeste D Moked C ODPa ns To Vari Ations Product Quality SM Oked SAL MON No TEShe et p an She et p ans Moked S RI MP Closed Not Rec omm ende d SM Oked BEA NS Cl os ed Re comm ende dNon e COL D SM OKE D SA Lmon Salmon Fill ets , Fre shSea Sa lt Press and hold the Smoker key for 5 seconds Cold SM OK ED S Almon Oven Must be Atroom CAU Tion General Holding Cabinet Operation HO T Foods Food SAF ETY Guideline S O K I N G N O T E S CO OK /HO LD /SE RVE SYS TE MS