E LECT R ON IC OVEN COOKING GUI DEL INES

DU CK , WHOLE

Duck , Wh ole: 4 to 5 lb (2 kg)PRO D UC T SPEC IFICAT I ONS and PREPAR ATI ON

Season as desired. Rub with oil and paprika and place directly on wire shelves.

 

MODELS

AS-250

500 SERIES

750 SERIE S

1000 SERI ES

1200PERSERIESCOMPARTMENT

 

NUM BER

1

2

2

 

 

3

3

 

 

 

 

 

 

 

 

 

 

 

OF SHELVES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PER SHELF

3 Ducks

3 Ducks

6 Ducks

4 Ducks

4 Ducks

 

ITEMS

 

 

 

 

 

 

 

 

 

APPROXIMATE

3 Ducks

6 Ducks

12 Ducks

12 Ducks

12 Ducks

 

 

 

 

 

 

 

 

 

 

MAXIMUM

 

 

 

 

 

 

 

 

 

CAPACI TY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

none

none

none

none

none

 

 

 

 

 

 

 

 

 

 

OVERN IGHT COOKD OO& HOLD:R VE NTS:

Not Rec omm ended

OpenDOOFulR l VENTS

: FINALFINAINTEL RNAINTERNALL PRODTEMUCTPERATURETEMPE RATURE

 

T END F OVERR IDE PE RIOD:

 

AFTER OVERRIDE:

Ope n Full

18 5° to 190F (85° to 88°C )

OVER NIGHT COOK & HOLD: Not Recom mende d

 

185° to 190°F (85° to 88° C)

TO CO OK BY PROBE

TO COOK BY TI ME

• 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 160°F (71°C).

• Press the up and down arrows to set the holding

• Press the COOK key.

 

temperature to 160°F (71°C).

 

 

• Press the up and down arrows to set the cooking

• Press the COOK key.

temperature to 300°F (149°C).

 

 

 

• Press the up and down arrows to set the cooking

OVE RRIDE

A L LOWAN CE:

20°F (11° C)

temperature to 300°F (149°C).

• Press the PROBE key.

 

• Press the TIME key.

• Press the up and down arrows to set the probe

temperature to 165° to 170°F (74° to 77°C).

• Set cooki ng timer for 2-1/2 to 3 hou rs.

• Insert the product probe in duck thigh.

 

CLOSE THE OVEN DOOR .

CLOSE THE OVEN DOO R.

WAIT

FOR THE AUDIBLE

SIGNAL PRESS

WAIT FOR THE AUDIBLE SIGN AL PRESS

TO INDICATE OVEN HAS PREHEATED.

TO INDICATE OVEN HAS PREHEATED.

M INI MUM H OLD I NG TI ME REQUIR ED

MAXIMUM HOLDING TIME

 

 

1 Hour

 

 

 

 

 

 

8 Hours

 

TIM E REQ UIRED

IN "HOLD " CYC LE BEF ORE

SERVIN G .

 

 

 

 

 

T HE TI ME A ND PROBE

TEMPERAT

URE

ARE

S UGGE STE D

GUIDE

LI NES ONLY .

ALL COOKI

NG S H OULD

B E BASED

ON IN T ER N A L PROD U C T

TE MPERATU RES .

DU E TO VARI ATIONS IN

PRODUCT

QUALI

TY ,

WE I G HT , AN D

D ES IR ED DE GREE OF

DONE NES S , THE COOKI

NG T I M E R

OR P ROBE T EM P ERA TU R E

M AY NEE D TO BE

AD JU STED ACCORDINGL

Y. AL WAYS

FOLLOW

LOCA L HE A LTH (H YG I EN E ) REG UL AT ION S F OR

AL L I NT ERN AL T EM PE R AT U R E R EQ UIR EMEN TS .

 

 

 

 

 

 

 

 

 

 

 

 

 

48.

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Alto-Shaam Electronically Operated Ovens manual DU CK , Whole, END F Overr IDE PE Riod, OVE Rride Lowan CE
Page 49 Page 51

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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