E LECT RON I C OVEN C OOK ING GUI DEL I NES

PRI M E RIB

PRO DUC T S PECI FICATIONS a nd PREPARA TION

Beef Rib, Roast Rea dy, wi th Fat Cap, #1 09: 20 lb (9 kg ) Ave ra ge Weight

Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.

 

MODELS

AS-250

 

 

500 SERIES

 

 

 

750 SERIES

 

1000 SERI ES

 

 

 

SERIE S

 

 

 

 

 

 

 

1200PER COMPARTMENT

 

NUMBE R

1

 

 

2

 

 

 

2

 

 

 

3

 

 

 

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OF SHELVES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PER SHELF

1 Roast

 

1 Roast

 

 

 

 

 

 

 

 

3 Roasts

 

2 Roasts

 

 

2 Roasts

 

 

ITEMS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

APPROXIMATE

1 Roast

 

2 Roasts

 

 

 

 

 

 

 

 

6 Roasts

 

6 Roasts

 

 

6 Roasts

 

20 lb (9 kg)

 

40 lb (18 kg)

 

 

 

 

 

120 lb (54 kg)

 

120 lb (54 kg)

 

 

120 lb (54 kg)

 

MAX IMU M

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAPACITY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

none

 

none

 

 

 

 

 

 

 

 

 

none

 

none

 

 

none

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS: FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

T

ND F OVER RID E PERIOD :

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AFTER OVERRIDE:

 

 

 

 

 

 

 

 

 

 

 

High ly Re com mended

 

On e-Half Op en

RA RE :

130°F (54°C )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER NIG HT COOK & HOLD : Highl y Recomm)

ende d

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RA RE : 130°F (54°C

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO CO OK BY PROBE

 

 

 

 

 

 

 

 

 

 

 

TO COO K BY TIM E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

 

 

• Press the HOLD key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the HOLD key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the holding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 140°F (60°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the holding

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 140°F (60°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

 

 

OV ERRIDE

A LLOWANC E: 3 0°F

(1 7°C )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the TIME key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the PROBE key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the probe

 

 

 

 

 

 

 

 

 

 

 

• 10 minutes per pound for the first roast

 

 

 

 

 

 

 

 

temperature to 100°F (38°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(22 minutes per kilogram)

 

 

 

 

 

 

 

 

 

 

• Insert the product probe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

plus add 30 minutes for each additional roast.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOO R.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRESS

 

 

 

 

 

 

 

WAIT

FOR THE AUDIBLE SIGNAL

 

 

 

 

 

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL

 

 

 

 

TO INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M IN IM U M H O LDIN G TIME RE QU IR ED

MAXIMUM HOLDING TIME

 

 

4 to 6 Hours

 

 

 

 

 

24 Hours

 

 

TIM E REQUIRED

IN

"HOLD " CYC LE BE FO RE SERVIN G .

 

 

 

 

 

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGEST

ED

GUI DEL INES

ONL Y.

ALL

C OOK ING S HOUL D BE

BAS ED ON I NT ERN A L PROD U C T

TEMPE RATURE

S .

DU E TO VA RIA T IONS IN

PRODUCT QUALITY , WE I GH T,

A ND

D E SI RE D D EGRE E O F

D ON ENE SS , THE COOK ING

TI M ER OR P ROB E TEM PER AT U RE

M AY NEE D TO

BE

AD JU STED ACCORDINGL

Y.

AL WAYS

FOLLOW

LOCA L H EA LT H (HY G IE NE )

RE G U LA TI ONS

F OR AL L I N TE RNAL TE MP E RA TU R E R E Q U IR EMEN TS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

28.

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Image 30
Alto-Shaam Electronically Operated Ovens Pri M E Rib, ND F Over RID E Period After Override, OV Erride Llowanc E 3 0F
Page 29 Page 31

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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