Baked EGG Custard | Alto-Shaam Electronically Operated Ovens

ELEC TR O NIC OVEN COOKING GUID ELINES

BAKED	EGG CUSTARD
	PRO D U CT SP ECI FIC AT IONS and			PREPA RATIO N
Use a favor ite custar d recipe. Pour cus tard mixtu re int o cups to a dept h of 2/3 the cont aine r height and place cups on a
sheet pan. Product volum e and cook time is predicat ed on cup size.
NO WATER BATH IS REQUIRED. Bake in a preheated oven . Custa rd is done when produ ct has set or whe n knife
inse rte d in center of cup is clean when removed.
MODELS	AS- 250	500 SERI ES	750 SERIE S		1000 SERIES	1200 SERIE S
						PER COMPARTMENT
NUM BER	3	4	4		none	none
NUM BER
OF SHE LVES

PER SHE LF	1 half-size sheet pan	1 half-size sheet pan	1 full-size sheet pan		1 full-size sheet pan	1 full-size sheet pan
ITEM S

MAXIMU M	3 half-size sheet pans	4 half-size sheet pans	4 full-size sheet pans		5 full-size sheet pans	5 full-size sheet pans
APPROXI MATE
CAPACITY	18" x 13" x 1"	18" x 13" x 1"	18" x 26" x 1"		18" x 26" x 1"	18" x 26" x 1"
	18" x 13" x 1"	18" x 13" x 1"	18" x 26" x 1"		18" x 26" x 1"	18" x 26" x 1"
PANS	(GN 1/1 x 20mm)	(GN 1/1 x 20mm)	(GN 2/1 x 20mm)		(GN 1/1 x 20mm)	(GN 1/1 x 20mm)
	(NO SHELVES REQUIRED)	(NO SHELVES REQUIRED)	(NO SHELVES REQUIRED)		(ON WIRE SHELVES)	(ON WIRE SHELVES)
OVER NIGHT COOK &DOHOLD:R VEN TS: ClosedDOOR VENTS:				FINALFINALINTE RNALINTERNALPRODUTEMCTPERATURETE MP ERATURE
					T END F OVERRIDE PE RIOD:
				AFTER OVERRIDE:
	NO		Closed OVER NIGHT COOK & HOLD:N /NoA			N /A

TO COOK BY PROB E				TO COO K BY TI ME

• Press and release control ON/OFF key.

	COOKING BY PRODUCT PROBE
	TEMPERATURE IS NOT	DO NOT SET.
RECOMMENDED FOR THIS ITEM.		DO NOT SET.
RECOMMENDED FOR THIS ITEM.
		• Press the COOK key.
		• Press the up and down arrows to set the cooking
OVE RRIDE	ALLOW AN CE :	temperature to 250°F (121°C).
		• Press the TIME key.
		• Press the up and down arrows to select a cook
		time of approximately 60-90 min., 4 oz. ramekins,
		up to 3 hours for 4" stea m pans
	CLOS E THE OVEN DOO R.	CLOSE THE OVEN DOOR .
WAIT	FOR THE AUDIBLE SIGNAL PRESS	WAIT FOR THE AUDIBLE SIGN AL PRESS
TO INDICATE OVEN HAS PREHEATED.		TO INDICATE OVEN HAS PREHEATED.

MIN IMU M HOLDI N G TI ME REQU IR ED

MAXIMUM HOLDING TIME

none

TIM E REQ UI RED

"HOLD " CYC LE BE FO RE

SE RVING .

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGESTE D

G UIDEL

INES

ON LY.

AL L

COOKIN

SHOUL D

BE BA SE D ON IN T ER N AL PROD U C T

TEMPER AT URES .

DU E TO VA R IATI ON S IN

PRODUCT QUALI TY ,

WE I G H T,

A N D

DE SI R ED DEGRE E OF

DONEN ES S , TH E COOKIN

G T I M ER OR P ROBE TE M PER AT UR E

M AY NE E D TO B E

AD JU STED ACCORDINGLY

AL WA YS

LOC AL

H EA LTH (H YG IE N E )

RE G ULA T IONS

F OR

ALL

I NTE RNA L TE MP ER ATU RE R EQ UI RE ME N TS .

58.

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.

Alto-Shaam Electronically Operated Ovens manual Baked EGG Custard, Prepa Ratio N

Models: Electronically Operated Ovens

BAKED

EGG CUSTARD

PREPA RATIO N

MODELS

500 SERI ES

1000 SERIES

none

18" x 26" x 1"

PANS

T END F OVERRIDE PE RIOD:

AFTER OVERRIDE:

TO COOK BY PROB E

COOKING BY PRODUCT PROBE

RECOMMENDED FOR THIS ITEM.

OVE RRIDE

up to 3 hours for 4" stea m pans

MIN IMU M HOLDI N G TI ME REQU IR ED

none

TIM E REQ UI RED

INES

Electronically Operated Ovens specifications