Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam Electronically Operated Ovens S Moked S, H Ri Mp, To Cook By Pro Be, D Oor, V Ents

Models: Electronically Operated Ovens

1 91

Download 91 pages 48.53 Kb

Page 82

S MOKED S

E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES

S MOKED S	H RI MP
P ROD UCT SPECIF	ICATI ONS a nd PRE	PARATI ON
Shri mp: 16 to 2 0 count
Shri mp m ay r emain in t	he shell, or may be p eeled a nd
deveined. S eas on as desire d. Place in a single		layer on pan.

			FI
	WO		OD	L	L
	C		OD	CHI
	C	ONT		CHI
		ONT			P
			AI
				NER


	D OOR			OVERNIG HT C OOK & H OLD :
	Closed			Not Rec omm ende d
	V ENTS:

MODEL	767-S K/III, 1767-SK/I II
SHELVES	4
PER	4
COMPARTMENT
PER SHELF	1 ful l-si ze she et pa n
ITEMS

MAXIMUM	4 ful l-s iz e shee t pans
CAPACITY	appr oxi mat ely 24 lb (11 k g)
PAN	18 " x 26" x 1" ON SHEL VES
USAGE	(GN 2/ 1 x 20m m NO SHELVES)

FINAL INT ERNAL TEMPERATURE :

150° to 1 60° F (66° to 71 °C)

AT END OF OVERRID E PERIOD

TO COOK BY PRO BE

TO CO OK B Y TI ME

COOKING BY PRODUCT PROBE

TEMPERATURE IS NOT

RECOMMENDED FOR THIS ITEM.

OV ERRID E ALL OWANC E:

CLOSE THE OVEN DOOR .

WAIT FOR THE AUDIBLE SIGNAL PRESS

TO INDICATE OVEN HAS PREHEATED.

• Press a nd release control ON/OFF key.

• Press t he COO K key.

• Press the up an d down arrows to se t th e

cook ing t emperature to 2 50° F (121°C).

• Press the TIME key.

• Set cook time for 45 minutes to 1 hour.

• Press the HOLD ke y.

• Press the up an d down arrows to se t th e holding temperature to 16 0°F (71° C).

• Press the SMO KER key.

• Press the up an d down arrows to se t th e smoke time to 45 minutes.

CLOSE THE OVEN DOO R.

WAIT FOR THE AUDIBLE SIGNAL PRESS

TO INDICATE OVEN HAS PREHEATED.

MINIM UM HO LDIN G TI ME REQUI

RED

MAX IMUM HOL

DI NG T IME

none

1 Hour

TIM E REQ UI RE D IN “HOLD ” CYC LE BE FORE

SER VI NG .

THE

T IME AND PROBE

TEMPERATURE ARE SUGGESTE D

GUI DEL INES ONL Y.

ALL COOKI

NG

S HOUL D

BE BASED

ON

I N TER NA L P ROD UC T

T EMPERATU

RES .

D UE

TO VARI ATIONS IN

PRODUCT

QUALITY

, WE I G H T, AN D

D ES IR E D D EGRE E OF

DONE NES S , THE COOKI

N G T I M E R

OR PROB E TE M P ER ATU R E

M AY NEED

TO BE

A DJ USTE D ACCORDINGL

Y. AL WAYS

FOLLOW

L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR

ALL

I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS .

80.

Image 82

Alto-Shaam Electronically Operated Ovens S Moked S, H Ri Mp, To Cook By Pro Be, To Co Ok B Y Ti Me, D Oor, V Ents, Model

Contents

LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Elect ronical ly Operated Oven sGE NE RAL INDEX SECTION 1 • Low Temperature Cooking IntroductionSECTION 3 • Cleaning and Maintenance LOW TEMPER ATURE COOKING AND HOL DING OVENSLOW TEMPERAT URE COOKING INTRODUCTI ON Welcome to theLOW TEM PER ATU RE COO KI NG FACTS LOW TEMPERATURE COOKING INTRODUCTIONMEAT AND NUTRITION 1.Temperature at which meat is cooked LOW TEM PE RATURE COOK ING FACTSLOW TEMPERATURE COOKING INTRODUCTION 2.Intern al temperature before cookingLOW TEMPERATURE COOKING INTRODUCTION LABOR AND EQUIPMENT COST REDUCTIONDOUB LE COMPAR TME NT COMPA CT COO K & HOLDSING LE COMPAR TMENT LOW TEMPERATURE COOKING INTRODUCTIONDESCRIPTION LOW TEMPERATURE COOKING INTRODUCTIONCOOK & HOLD SMOKERS — OPTIONS & ACCESSORIES 1200-TH/IIIHE AT RE COV ERY D ANG EROV EN CH ARAC TERIST ICS STAR T-UP7.OVEN PREHEAT INDICATOR CONTROL IDENTIFICATION & FUNCTION6. LOCK INDICATOR 9.READY INDICATOR LIGHTCONTROL IDENTIFICATION & FUNCTION AU DIBLESIG NALS Two brief be epsHalo Heat Indicator OPER ATI NG FEAT URESDisplay High/ Low Probe Temperatures COOK, HOLD and PROBE TEMPERATUREFahrenheit or Celsius Selection Beeper Volume SelectionPreset Keys Lock and Unloc k Control Panel Lock and UnlockPR ESS COOK KE Y TO PR EH EAT CONTROL OPERATION CO OK BY PR OBEPR ESS AND RELE ASE O N /O FF KEY PR ESS PROBEthe oven door CONTROL OPERATION COOK BY TI MELoad the food inside oven and close PR ES S AND RE LEASE / KEYTO COOK BY PROBE CONTROL OPERATION PR OG RAMMI NGTO PROGRAM A COOKING PROCE DURE TO COOK BY TIMEERAS ING A COOKI NG PROG RAM CONTROL OPERATION PROG RAMMI NGIMP OR TANT PRESS AND HOLD THE SELECTED PRESET KEYCOOKING WITH PRESET MENU KEYS CONTROL OPERATION PR OGRA MM INGLOAD THE FOOD INSIDE OVEN PRESS PROG RAMMED PRESET KEY DESIRED1.PR EPAR E OV EN FOR COOKI NG CONTROL OPERATIONGENE RA L CO OKING GUID ELI NE S 2.PR EH EAT OVENCONTROL OPERATION CH EF OP ERATING TIPSphone 800 C AU TIO N CLEANING & MAINTENANCEC LEAN ING AND PR EVENTIVE MAINTENANCE PROTECT ING STAINL ESS STEEL SURFACESDANG ER POWER SOURCE BEFO RECLEANING OR SER VICING DAN GERCOO KI NG PROC ED UR E GUIDELI NE IND EX COOKING NOTES EL ECT RON I C OVEN C O OK I N G GUID ELI NES BEEF BRISKETPRESS TO COO K BY PROB ETO CO OK BY PROBE BEE F ST RIP LOINE LECT RON I C OVEN C OOK ING GUI DEL I NES TO COO K BY TIM ECOOKING BY PRODUCT PROBE TEMPERATURE IS NOTBEEF SHORT RIBS RECOMMENDED FOR THIS ITEMRECOMMENDED FOR THIS ITEM TEMPERATURE IS NOTCORNE D BEEF PRESSPRESS HAMBURGERSTEMPERATURE IS NOT PRESSPRESS PRI M E RIBPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESPRESS PRI ME RIB SPECIALPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESPRESS RIBEY EPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESTO COOK BEEFROUND BY TI MESTEAMS BEE F RO UNDCAFETE HI PPRESS TENDE RLOINPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESPRESS VE AL LO INPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESHOLD CYC LE LAMBE L ECT RO N I C OVEN COOKIN G G UIDEL I NES ADJUST TIMETO CO OK BY PROBE LAM B RACKS FRE NCHEDE LECT RON I C OVEN C OOK ING GUI DEL I NES TO COO K BY TIM EPRESS HAM, FRESHPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESPRESS HAM , CURED AND SMOK EDPRESS E LECT RON I C OVEN C OOK ING GUI DEL I NESPRESS LOINPO RK PRESSTEMPERATURE IS NOT PO RKRIBS PRESSPRESS PO RK CHOPSPRESS EL ECT RON I C OVEN C O OK I N G GUID ELI NESPRESS PO RK S HOULDERTEMPERATURE IS NOT PRESSTO COOK SAUSAGETO COO K BY PROB E BY TI MEE LECT RON I C OVEN C OOK ING GUI DEL I NES CHICKEN BREASTSTEMPERATURE IS NOT TO CO OK BY PROBEPRESS CHI CKEN, PIECES and H ALV ESChick Clean sprink PRESSE LECT RON I C OVEN CHICKENWHOLE C OOK INGE LECT RO N I C OVEN COOKIN G GUI DELI NES MODE LSCORNISH HENS TO COO K BY PROB ETO CO OK BY PROBE DU CK , WHOLEE LECT R ON IC OVEN COOKING GUI DEL INES TO COOK BY TI MEWHOLE MODE LSTU RKEY E LECT RO N I C OVEN COOKIN G GUI DELI NES1200 BREASTPRESS TU RKEYBY TIM E TU RKEY ROLLTO COOK MODE LSPRESS F IS H , B AKEDTEMPERATURE IS NOT PRESSTO COOK BY PROB E SAL MON STEAKSEL ECT RO N I C OVEN COOKIN G GUID E L IN ES PRESSPRESS TROUTTEMPERATURE IS NOT PRESSTEMPERATURE IS NOT PO TATOESMODE LS E LECT RO N I C OVEN COOKIN G GUI DELI NESTO COO K BY TI ME Q UIC HEELEC TR O NIC OVEN COOKING GUID ELINES TEMPERATURE IS NOTTO COOK BY PRO BE RI C EE LEC TR ON I C OVEN COOKI NG GU IDE L I NES TEMPERATURE IS NOTTEMPERATURE IS NOT BAKEDEGG CUSTARD temperature to 250F 121CE LEC TR ON I C OVEN COOKI NG GU IDE L I NES S HE E T CAKETEMPERATURE IS NOT TO COOK BY PRO BEcooking temperature to 250F 121C CHEESE CAKETEMPERATURE IS NOT ELEC TR O NIC OVEN COOKING GUID ELINESTO COO K BY TIM E FROZENFOODS MODE LSTO COOK BY PROB E FR OZEN CONVENIENCE ENTR ÉE PANSELEC TR O NIC OVEN COOKING GUID ELINES TO COO K BY TI ME750 SERIE S FROZEN CONVENI ENC E ENTR ÉE PANSE LECT RO N I C OVEN COOKIN G GUI DELI NES 100 0 SERI ESPORTIONED F ROZENCONVENIENCE ENTR ÉESE LECT RO N I C OVEN BREAKFASTSANDWICHES COOKINE LECT R ON IC OVEN COOKING GUI DEL INES CO OKI ESTO CO OK BY TIM E MODELSE LECT RO N I C OVEN COOKIN G GUI DELI NES DOUGHNUTSMODE LS TO COO K BY TI MEUSED FOR DOUGH PROOFING DOUGH PROOFINGPRODUCT PROBE CANNOT BE ELEC TR O NIC OVEN COOKING GUID ELINESMODEL PR OC EDUR E BLAN K: ELEC TRONIC OVEN COO KINGTO COOK BY TIME TO COO K BY PROB ESM OKING WA R NINGSMOKER OPERATION TIM ESHO T SM OK E SM OKER OPER ATIONCOO KI NG • SMO KI NG • HO LDING PROCE DU RE S PRESSCOOK ING • S MOKING • HOLDING PR OCEDURES WAR NINGSMOKER O PERATION COLD SMOKETO CO OK B Y P RO BE SM OKEDBEE F B RI SKE T TO CO OK B Y TI MERES H H AMS FINAL INT ERNAL TEMPERATURES MOKED F TO COOK BY PRO BED OOR COOKING BY PRODUCT PROBE TEMPERATURE IS NOTSM OKED POR K R IB S OVERNIGH T COOK & HOLDV ENTS S MOKED D UCK , WHOLEOVERN IGHT CO OK & HOLD OV ERRID E ALL OWANC E: 20 F 11COVE RRIDE ALLOW AN CE : 20F 11C T U R KE YOVERNIG HT COOK & HOL D SM OKEDOV ERRID E ALL OWANC E S MOKED C ODOVERNIG HT C OOK & H OLD COOKING BY PRODUCT PROBE TEMPERATURE IS NOT1767- SK/ SAL MON767- SK/III OVE RRIDE ALLOW AN CE : 35F 19CCOOKING BY PRODUCT PROBE TEMPERATURE IS NOT S MOKED SH RI MP FINAL INT ERNAL TEMPERATURESM OKED BEA NSCOOKING BY PRODUCT PROBE TEMPERATURE IS NOT TO CO OK B Y P RO BETO SMO KE B Y T IME COL D SM OKE D SA LMONTO SMO KE BY PRO BE AT END OF HOLDING P ERIODCOLD SM OK ED S ALMON TEMPERATURE BEFORE BEGINNINGTHE COLD SMOKE PROCEDURE OVEN MUST BE ATROOMGENERAL HOLDING GUIDELINES F O O D H O L D I N G & S A N I TAT I O NFOOD HOL DIN G - FUNCTI ON & VALUE CAU TIONF O O D H O L D I N G & S A N I TAT I O N GENERAL HOLDING CABINET OPERATIONTHIS WILL NOT NECESSARILY BE THE FINAL SETTING Only HOT food should be placed into the cabinetCOLD SAN ITATION and HANDLINGHO T FOODS 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 holidays#567 • 05/08 CO OK /HO LD /SE RVE SYS TE MSPRICE : U.S .$15. PR INT ED I N U . S . A