Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam Electronically Operated Ovens Ve Al Lo In, Press, To Co Ok By Probe, To Coo K By Tim E

Models: Electronically Operated Ovens

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VE AL LO IN

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

VE AL LO IN

PRO DUC T S PECI FICATIONS a nd PREPARA TION

Veal Loin, Tri mmed : 8 to 10 lb (4 to 5 kg)

Season as desired and place directly on wire shelves.

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

2 Roasts

4 Roasts

3 Roasts

3 Roasts

ITEMS

APPROXIMATE

1 Roast

4 Roasts

8 Roasts

9 Roasts

9 Roasts

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:

Not Re co mme nd ed

On e-Half pen

MED IUM RA RE :

140°F (60 °C)

OVER NIG HT COOK & HOLD : Not Recom mende d

ME DI UM

RAR E : 140°F (60°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 150°F (66°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: 4 0°F

(2 2°C )

• Press the TIME key.

• Press the PROBE key.

• Press the up and down arrows to set the probe

• 12 minu tes per pound for the first roast

temperature to 100°F (38°C).

(26 min ute s per kil ogra m)

• Insert the product probe.

plus

add 20 minutes for each add itiona l roas t.

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

1 Hour

10 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 .

34.

Image 36

Alto-Shaam Electronically Operated Ovens Ve Al Lo In, Press, E Lect Ron I C Oven C Ook Ing Gui Del I Nes, Models, AS-250

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Elect ronical ly Operated Oven sSECTION 1 • Low Temperature Cooking Introduction SECTION 3 • Cleaning and MaintenanceGE NE RAL INDEX LOW TEMPER ATURE COOKING AND HOL DING OVENSLOW TEMPERAT URE COOKING INTRODUCTI ON Welcome to theLOW TEMPERATURE COOKING INTRODUCTION LOW TEM PER ATU RE COO KI NG FACTSMEAT AND NUTRITION LOW TEM PE RATURE COOK ING FACTS LOW TEMPERATURE COOKING INTRODUCTION1.Temperature at which meat is cooked 2.Intern al temperature before cookingLOW TEMPERATURE COOKING INTRODUCTION LABOR AND EQUIPMENT COST REDUCTIONCOMPA CT COO K & HOLD SING LE COMPAR TMENTDOUB LE COMPAR TME NT LOW TEMPERATURE COOKING INTRODUCTIONLOW TEMPERATURE COOKING INTRODUCTION COOK & HOLD SMOKERS — OPTIONS & ACCESSORIESDESCRIPTION 1200-TH/IIID ANG ER OV EN CH ARAC TERIST ICSHE AT RE COV ERY STAR T-UPCONTROL IDENTIFICATION & FUNCTION 6. LOCK INDICATOR7.OVEN PREHEAT INDICATOR 9.READY INDICATOR LIGHTAU DIBLE SIG NALSCONTROL IDENTIFICATION & FUNCTION Two brief be epsOPER ATI NG FEAT URES Display High/ Low Probe TemperaturesHalo Heat Indicator COOK, HOLD and PROBE TEMPERATUREBeeper Volume Selection Preset Keys Lock and Unloc kFahrenheit or Celsius Selection Control Panel Lock and UnlockCONTROL OPERATION CO OK BY PR OBE PR ESS AND RELE ASE O N /O FF KEYPR ESS COOK KE Y TO PR EH EAT PR ESS PROBECONTROL OPERATION COOK BY TI ME Load the food inside oven and closethe oven door PR ES S AND RE LEASE / KEYCONTROL OPERATION PR OG RAMMI NG TO PROGRAM A COOKING PROCE DURETO COOK BY PROBE TO COOK BY TIMECONTROL OPERATION PROG RAMMI NG IMP OR TANTERAS ING A COOKI NG PROG RAM PRESS AND HOLD THE SELECTED PRESET KEYCONTROL OPERATION PR OGRA MM ING LOAD THE FOOD INSIDE OVENCOOKING WITH PRESET MENU KEYS PRESS PROG RAMMED PRESET KEY DESIREDCONTROL OPERATION GENE RA L CO OKING GUID ELI NE S1.PR EPAR E OV EN FOR COOKI NG 2.PR EH EAT OVENCH EF OP ERATING TIPS CONTROL OPERATIONphone 800 CLEANING & MAINTENANCE C LEAN ING AND PR EVENTIVE MAINTENANCEC AU TIO N PROTECT ING STAINL ESS STEEL SURFACESPOWER SOURCE BEFO RE CLEANING OR SER VICINGDANG ER DAN GERCOO KI NG PROC ED UR E GUIDELI NE IND EX COOKING NOTES BEEF BRISKET PRESSEL ECT RON I C OVEN C O OK I N G GUID ELI NES TO COO K BY PROB EBEE F ST RIP LOIN E LECT RON I C OVEN C OOK ING GUI DEL I NESTO CO OK BY PROBE TO COO K BY TIM ETEMPERATURE IS NOT BEEF SHORT RIBSCOOKING BY PRODUCT PROBE RECOMMENDED FOR THIS ITEMTEMPERATURE IS NOT CORNE D BEEFRECOMMENDED FOR THIS ITEM PRESSHAMBURGERS TEMPERATURE IS NOTPRESS PRESSPRI M E RIB PRESSPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESPRI ME RIB SPECIAL PRESSPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESRIBEY E PRESSPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESBEEF ROUNDTO COOK BY TI MEBEE F RO UND CAFETESTEAMS HI PTENDE RLOIN PRESSPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESVE AL LO IN PRESSPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESLAMB E L ECT RO N I C OVEN COOKIN G G UIDEL I NESHOLD CYC LE ADJUST TIMELAM B RACKS FRE NCHED E LECT RON I C OVEN C OOK ING GUI DEL I NESTO CO OK BY PROBE TO COO K BY TIM EHAM, FRESH PRESSPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESHAM , CURED AND SMOK ED PRESSPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESLOIN PO RKPRESS PRESSPO RK RIBSTEMPERATURE IS NOT PRESSPO RK CHOPS PRESSPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESPO RK S HOULDER TEMPERATURE IS NOTPRESS PRESSSAUSAGE TO COO K BY PROB ETO COOK BY TI MECHICKEN BREASTS TEMPERATURE IS NOTE LECT RON I C OVEN C OOK ING GUI DEL I NES TO CO OK BY PROBECHI CKEN, PIECES and H ALV ES Chick Clean sprinkPRESS PRESSCHICKEN WHOLEE LECT RON I C OVEN C OOK INGMODE LS CORNISH HENSE LECT RO N I C OVEN COOKIN G GUI DELI NES TO COO K BY PROB EDU CK , WHOLE E LECT R ON IC OVEN COOKING GUI DEL INESTO CO OK BY PROBE TO COOK BY TI MEMODE LS TU RKEYWHOLE E LECT RO N I C OVEN COOKIN G GUI DELI NESBREAST PRESS1200 TU RKEYTU RKEY ROLL TO COOKBY TIM E MODE LSF IS H , B AKED TEMPERATURE IS NOTPRESS PRESSSAL MON STEAKS EL ECT RO N I C OVEN COOKIN G GUID E L IN ESTO COOK BY PROB E PRESSTROUT TEMPERATURE IS NOTPRESS PRESSPO TATOES MODE LSTEMPERATURE IS NOT E LECT RO N I C OVEN COOKIN G GUI DELI NESQ UIC HE ELEC TR O NIC OVEN COOKING GUID ELINESTO COO K BY TI ME TEMPERATURE IS NOTRI C E E LEC TR ON I C OVEN COOKI NG GU IDE L I NESTO COOK BY PRO BE TEMPERATURE IS NOTBAKED EGG CUSTARDTEMPERATURE IS NOT temperature to 250F 121CS HE E T CAKE TEMPERATURE IS NOTE LEC TR ON I C OVEN COOKI NG GU IDE L I NES TO COOK BY PRO BECHEESE CAKE TEMPERATURE IS NOTcooking temperature to 250F 121C ELEC TR O NIC OVEN COOKING GUID ELINESFROZEN FOODSTO COO K BY TIM E MODE LSFR OZEN CONVENIENCE ENTR ÉE PANS ELEC TR O NIC OVEN COOKING GUID ELINESTO COOK BY PROB E TO COO K BY TI MEFROZEN CONVENI ENC E ENTR ÉE PANS E LECT RO N I C OVEN COOKIN G GUI DELI NES750 SERIE S 100 0 SERI ESF ROZEN CONVENIENCEPORTIONED ENTR ÉESBREAKFAST SANDWICHESE LECT RO N I C OVEN COOKINCO OKI ES TO CO OK BY TIM EE LECT R ON IC OVEN COOKING GUI DEL INES MODELSDOUGHNUTS MODE LSE LECT RO N I C OVEN COOKIN G GUI DELI NES TO COO K BY TI MEDOUGH PROOFING PRODUCT PROBE CANNOT BEUSED FOR DOUGH PROOFING ELEC TR O NIC OVEN COOKING GUID ELINESPR OC EDUR E BLAN K: ELEC TRONIC OVEN COO KING TO COOK BY TIMEMODEL TO COO K BY PROB EWA R NING SMOKER OPERATIONSM OKING TIM ESSM OKER OPER ATION COO KI NG • SMO KI NG • HO LDING PROCE DU RE SHO T SM OK E PRESSWAR NING SMOKER O PERATIONCOOK ING • S MOKING • HOLDING PR OCEDURES COLD SMOKESM OKED BEE F B RI SKE TTO CO OK B Y P RO BE TO CO OK B Y TI MEFINAL INT ERNAL TEMPERATURE S MOKED FRES H H AMS TO COOK BY PRO BECOOKING BY PRODUCT PROBE TEMPERATURE IS NOT SM OKED POR K R IB SD OOR OVERNIGH T COOK & HOLDS MOKED D UCK , WHOLE OVERN IGHT CO OK & HOLDV ENTS OV ERRID E ALL OWANC E: 20 F 11CT U R KE Y OVERNIG HT COOK & HOL DOVE RRIDE ALLOW AN CE : 20F 11C SM OKEDS MOKED C OD OVERNIG HT C OOK & H OLDOV ERRID E ALL OWANC E COOKING BY PRODUCT PROBE TEMPERATURE IS NOTSAL MON 767- SK/III1767- SK/ OVE RRIDE ALLOW AN CE : 35F 19CS MOKED S H RI MPCOOKING BY PRODUCT PROBE TEMPERATURE IS NOT FINAL INT ERNAL TEMPERATUREBEA NS COOKING BY PRODUCT PROBE TEMPERATURE IS NOTSM OKED TO CO OK B Y P RO BECOL D SM OKE D SA LMON TO SMO KE BY PRO BETO SMO KE B Y T IME AT END OF HOLDING P ERIODTEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURECOLD SM OK ED S ALMON OVEN MUST BE ATROOMF O O D H O L D I N G & S A N I TAT I O N FOOD HOL DIN G - FUNCTI ON & VALUEGENERAL HOLDING GUIDELINES CAU TIONGENERAL HOLDING CABINET OPERATION THIS WILL NOT NECESSARILY BE THE FINAL SETTINGF O O D H O L D I N G & S A N I TAT I O N Only HOT food should be placed into the cabinetSAN ITATION and HANDLING HO T FOODSCOLD FOODSFOOD SAF ETY GUIDELINE S F O O D H O L D I N G & S A N I TAT I O NC O O K I N G N O T E S days a week including holidaysCO OK /HO LD /SE RVE SYS TE MS PRICE : U.S .$15.#567 • 05/08 PR INT ED I N U . S . A