E L ECT RO N I C OVEN COOKIN G G UIDEL I NES

 

LAMB,

LEG

 

 

 

 

 

 

 

 

 

PRO DU CT SPEC IF ICATIONS and PREPARATION

 

 

 

Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)

 

 

 

 

 

Season as desired and place directly on wire shelves.

 

 

 

 

 

MODELS

AS-250

 

500 SERIES

750 SERIE S

1000 SERIE S

SERI ES

 

 

1200PER COMPARTMENT

 

NUMBER

1

 

2

2

3

3

 

 

 

 

 

 

 

 

 

 

OF SHELVES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PER SHELF

1 Roast

 

2 Roasts

6 Roasts

4 Roasts

4 Roasts

 

 

ITE MS

 

 

 

 

 

 

 

 

CAPACITY

1 Roast

 

4 Roasts

12 Roasts

12 Roasts

12 Roasts

 

 

 

 

up to 40 lb (18 kg)

up to 100 lb (45 kg)

up to 100 lb (45 kg)

up to 100 lb (45 kg)

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

MAXIMUM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

none

 

none

none

none

none

 

 

 

 

 

 

 

 

 

 

OVERN IGHT COOK & HOLD :

Opt io na l

DOOR VEN TS:

On e-Half Op en

FINAL INT ERNA L TE MPERATURE AFTER OVERRIDE:

SEE BELOW

 

 

 

 

 

 

 

 

 

 

TO COO K BY PROB E

 

 

 

 

 

 

 

 

 

 

 

 

 

TO COOK

BY TI ME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

 

 

 

 

 

 

• Press the HOLD key.

 

 

HOLDING TEMPERATURES

 

 

 

 

 

 

 

 

 

• Press the HOLD key.

 

HOLDINGTEMPERATURES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RARE: 140°F (60°C)

 

 

 

 

 

 

 

 

 

 

 

 

RARE : 140°F (60°C)

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down

 

MEDI UM RARE : 145°F (63°C)

 

 

 

 

 

 

 

 

 

• Press the up and down

MEDIUM RARE: 145°F (63°C)

 

 

 

 

 

 

 

 

 

 

 

arrows to set the

 

 

 

 

 

 

MEDI UM: 150°F (66°C)

 

 

 

 

 

 

 

 

 

arrows to set the

 

 

 

 

MEDIUM: 150°F (66°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM WELL : 160°F (71°C)

 

 

 

 

 

 

 

 

 

 

 

MEDIUM WELL : 160°F (71°C)

 

 

 

 

 

 

 

 

 

 

 

holding temperature…

 

 

 

 

WELL: 160°F (71°C)

 

 

 

 

 

 

 

 

 

holding temperature…

 

 

WELL : 160°F (71°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the TIM E key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER R ID E ALLOW A N CE:

 

25°F

(14°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

• To co ok to

MEDIUM : 10 minu tes per pound

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for the first roast (22 minu tes per kilogra m)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

plu s add 15 minut es for eac h additi onal roast.

 

 

 

 

 

 

 

 

 

 

• Press the PROBE key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ADJUST TIME

FOR

OTHER

INTERN AL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the probe

 

 

 

 

 

 

 

 

 

 

 

 

 

REQUIREMENTS .

 

 

 

 

 

 

 

 

 

 

 

 

temperature according to the chart shown below.

 

 

 

 

 

 

 

 

TEMPERAT

URE

 

 

 

 

 

 

 

 

 

 

 

 

•

Insert the product probe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FINAL INTERNALTEMPERATURE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PROBETEMPERATURESETTINGS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RARE

: 130°F

(54°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RARE

: 105°F

(41°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDIUM RARE

: 135°F

(57°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM RARE : 110°F

(43°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDIUM

: 145°F

(63°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM: 115°F

(46°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDIUM WELL

: 150°F

(66°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM WELL: 125°F

(52°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WELL: 160°F

(71°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WEL L: 135°F

(57°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOO R.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLO SE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL PRESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL PRESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MI NI M UM

HO LDING

 

TIME

REQUIRE

D

 

 

 

 

 

 

 

 

MAXIMUM

HOLDING

TIME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Hours

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10 Hours

 

 

 

 

 

 

 

 

 

 

 

 

TI ME REQ UIRED

IN

"HOLD " CYC LE

BEF OR E SERVIN G .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

T H E

TI ME

AND PROBE

TEM PERATURE

ARE

SUGGES

TE D

GU ID ELIN ES ON LY.

ALL

COOKI

NG

SH OU LD B E

BA SE D O N

IN TE RN A L PRODUC T

TE M P ERATUR

ES .

 

 

 

D UE

TO VARI ATIONS IN

PROD UCT

QUALITY

,

WEI G HT ,

A ND

D E SI RED

DE GRE E OF

DONE NES S , THE COOKING

TIM ER

OR P ROB E T EM PE RAT UR E

M AY N EED TO

BE

 

 

 

A DJ USTED

ACCORDING

LY.

AL WAYS

FOLLO

W L OC A L H EA LTH (HY G I EN E ) REG U LA TI ONS

 

F OR

A LL

I NT ERNA L TEM P ER ATU R E R EQ U IR E M E NTS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

35.

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Image 37
Alto-Shaam Electronically Operated Ovens manual Lamb LEG, Over R ID E Allow a N CE
Page 36 Page 38

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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