Alto-Shaam MN-28656 manual Control Operation Gene RA L CO Oking Guid ELI NE S

CONTROL OPERATION

GENE RA L CO OKING GUID ELI NE S:

1.PR EPAR E OV EN FOR COOKI NG

A.Insert and adjust the requi red num ber of she lves inside the cooking comp artmen t. Place the curved edge of the shelf towar d the back of the oven.

B.Adjust the inside doo r vents as indicated in the individua l cook ing procedure selected.

C.Insert drip pan directly on the bottom surface of the oven compartm ent.

2.PR EH EAT OVEN

A.Refer to contr ol opera tion to cook by probe, time, or preset program men u keys.

3.PR EPAR E PRODUCT FOR COOKIN G

A.Refer to individu al cook ing instru ctio ns.

4.LOAD PR ODUCT ON SH ELVES

A.Refer to individu al cook ing instru ctio ns. DO NOT overload the oven .

B.Most meat products are cooked directly on wire shelves. For many products, the use of pans is not recommended.

5.CLO SE DOOR

A.Keep door clos ed durin g the cooking cyc le.

6.OVER NI GH T COOK AND HOLD

A.For maximu m meat tenderiz ing and to reduce labor durin g peak prepara tion hour s, overnigh t cook and hold is highly

recom mended for many produc ts. Ref er to individual cookin g instru ctions.

7.DET ER MIN ING IF PR ODUCT IS COO KED

A.Befor e opening the ove n door, leave the produ ct in the “HO LD” cycle for a min imum of one hour. This time period will allow the oven tem pera ture to decrease from the “COOK” setting to the selected “HOLD” temperatu re. Durin g this one hour per iod, the produ ct will cont inue to cook .

8.REHEATI NG

A.Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated.

B.Product can be removed from refrigerator, returned to the oven, and reheated the next day.

C.Produ cts must be reheated at a temperatur e range of 250° to 275°F (121° to 135°C) . Refer to individua l cook ing instru ctions for the cor rect thermos tat setting for the produc t bei ng reheated.

D. Lengt h of time necess ary to reheat a produc t dep ends on the typ e of produc t and the quantity to be reheated. Time should be bas ed on internal produ ct temperat ure. Use a pocket ther mom ete r or the oven prob e to deter mine the inter nal produc t temp eratur e of the reheated product.

United States food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period of 15 seconds.

Always follow federal and local heal th NOTE : (hygiene) codes for the time and internal

temperature required for reheating products.

In

the

Uni te d

St at es,

FDA food co de

requir es

products

such

as

red

meat

to

rema in

in

“HOLD” for

a spec ifie d time

period.

This hold ing time require ment

is

base d on the inter nal prod uct temper atur e

desired

for

th e

fini shed

prod uc t an d

inclu des the

one

hour

time

per iod while

the

ov en

decrease s

from

the

coo kin g

tempe ratu re

to the

holding

temperat ure

and the produ ct cont inues to cook .

INTERNAL

PRODUCT

TIME* IN HOLD CYCLE

TEMPERATURE

REQUIR ED BY FOOD CODE

130°F (54°C)

1 HOUR, 52 MINUTES

131°F (55°C)

1 HOUR, 29 MINUTES

133°F (56°C)

56 MINUTES

135°F (57°C)

36 MINUTES

136°F (58°C)

28 MINUTES

138°F (59°C)

18 MINUTES

140°F (60°C)

12 MINUTES

142°F (61°C)

8 MINUTES

144°F (62°C)

5 MINUTES

145°F (63°C)

4 MINUTES

147°F (64°C)

2 MINUTES, 14 SECONDS

149°F (65°C)

1 MINUTES, 25 SECONDS

151°F (66°C)

54 SECONDS

153°F (67°C)

34 SECONDS

155°F (68°C)

22 SECONDS

157°F (69°C)

14 SECONDS

158°F (70°C)

0 SECONDS

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

17.