Alto-Shaam MN-28656

COOKING NOTES

22.

Contents

Main LOW T EMPER ATURE C OOKING A ND HOL DING OVE NS GEN E RA L IND E X Welcome to the cost saving convenience of Low Temperature Cooking. LOW TEMPERATURE COOKING INTRODUCTION LOW T E M P E R AT U R E CO O K I N G FAC T S MEAT AND NUTRITION TO CA L C U L AT E ME A T SH R I N K A G E LOW TE M P E R AT U R E C O O K I N G FA C T S SHRINKAGE CONTROL A ND COOKING TIME PREVENTING BA CTERIA GROWTH LABOR AND EQ UIPMENT COST REDUC TION COMPA CT COOK & H OLD DOUB LE CO MPARTM EN T COOK / HOLD/ SMO KE OVEN SINGL E COMPARTME NT CO O K AN D HO L D OV E N S EL E CT R O N I C CO O K & H O L D OVE N OP T I O N S & A C C E SSO R I E S CO O K & H O L D SMO K E R S O P T I O N S & ACC ES SO R I E S STA RT-U P OVEN CHARACTERISTICS HE AT RE CO VER Y SEVE RE DAMAGE O R ELEC TRICAL HA ZARD COUL D RESULT. --:-- AUDIBLE SIGNALS OPERATING FEATURES Beeper Volume Selec tion Preset Keys L ock and Unlo ck --:-- Fahren heit or Celsius Selec tion Contro l Panel Loc k and Unlock COOK BY PROBE: COOK BY TIME: or Down Ar row Key. Load th e food i nside o ven and c lose the ove n door. TO COOK BY PROBE: TO COOK B Y TIME: TO PROGRAM A COOKING PROCEDURE ERASING A COOKING PROGRAM: IMP ORTA NT: LOAD THE FOOD INSIDE OVEN. GE NE RA L CO OK IN G G UI DE LI NE S: CHEF OPERATING TIPS CLEANING & MAINTENANCE CL E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E C A U T I O N CLEANING & MAINTENANCE DISC ONNECT UN IT FROM POWE R SOURCE BE FORE CLEA NING OR SER VICING. SEVE RE DAMAGE O R ELEC TRICAL HA ZARD COUL D RESULT. CO OK IN G PR OC ED UR E GU ID EL IN E IN DE X BE E F LA M B PO R K PO U LT R Y Page EL E C T R O N I C O V E N CO O K I N G G U I D E L I N E S BEEF BRISKET AS-250 500 SERIE S 750S ERIES 1000 S ERIES 1200MODEL S BEEF STRIPLOIN EL E C T R O N I C O V E N C O O K I N G GU I D E L I N E S BEEF SHORT RIBS CORNED BEEF HAMBURGERS P R I M E R I B PRIME RIB SPECIAL AS-250 500 SERIES 750 SE RIES 10 00 SERIES 12 00MODEL S RIBEYE AS-250 500 S ERIES 750 SERIE S 1000 SERIE S 1200MODEL S EL E C T R O N I C O V E N C O O K I N G G U I D E L I N E S BEEF ROUND AS-250 500 SERI ES 750 SERI ES 100 0 SERIES 120 0MODEL S BEEF ROUND, CAFETERIA or STEAMSHIP AS-250 500 SERIE S 750SE RIES 1000 SER IES 120 0MODEL S EL E C T R O N I C OV E N C O O K I N G GU I D E L I N E S TENDERLOIN AS-250 500 SER IES 750 SERIES 1 000 SERIES 1 200MODEL S V E A L L O I N LAMB, LEG AS-250 500 L A M B R AC K S ( FRENCHED) HAM, FRESH HAM, CURED AND SMOKED PORK LOIN PORK RIBS AS-250 500 SER IES 750 SER IES 10 00 SERIES 12 00MODEL S EL E C T R O N I C OV E N C O O K I N G G U I D E L I N E S PORK CHOPS PORK SHOULDER TO CO OK BY P ROBE TO CO OK BY TI ME SAUSAGE AS-250 500 SERIES 750 SE RIES 10 00 SERIES 120 0MODEL S CHICKEN BREASTS AS-250 500 SERIE S 750S ERIES 1 000 SERIES 1 200MODEL S EL E C T R O N I C O V E N C O O K I N G GU I D E L I N E S CHICKEN, PIECES and HALVES CHICKEN, WHOLE AS-250 500 S ERIE S 750 SERIE S 1000 S ERIES 1 200MODEL S CORNISH HENS AS-250 500 DUCK, WHOLE AS-250 500 SERIES 750 SE RIES 1 000 SERIES 12 00MODEL S TURKEY, WHOLE AS-250 500 TURKEY BREAST AS-250 500 SERIE S 750 SERI ES 100 0 SERIES 1200MODEL S TURKEY ROLL AS-250 500 TO C OO K BY P ROB E TO C OO K BY T IME F I S H , B A K E D AS-250 500 SERIES 750 SE RIES 1 000 SERIES 12 00MODEL S SALMON STEAKS TROUT AS-250 500 SERIES 750 SE RIES 1 000 SERIES 12 00MODEL S P O TA T O E S AS-250 500 TO C OOK B Y PRO BE TO C OOK B Y TIM E Q U I C H E a cook time of approximately2 hours or until productsets up. holding temperatureto 160F (71C). R I C E time of approximately3-1/2 to 4 hours. holding temperatureto 160F (71C). BAKED EGG CUSTARD S H E E T C A K E cooking temperatureto 325F (163C). time of approximately1-1/2 hours. AS-250 500S ERIES 750 S ERIES 1 000 SERIES 1 200MODEL S DO NOT SET. CHEESE CAKE cooking temperatureto 250F (121C). time of approximately90 min. to 2 to 3 hours depending on pan depth. DO NOT SET. PRECOOKED FROZEN FINGER FOODS AS-250 500 FROZEN CONVENIENCE ENTRE PANS The probe cannot be inserted into a frozen product. AS-250 500 SER IES 750 SE RIES 10 00 SERIES 1200MODELS TO C OO K BY P ROB E TO C OO K BY T IME FROZEN CONVENIENCE ENTRE PANS 750 FROZEN CONVENIENCE PORTIONED ENTRES holding temperatureto 160F (71C) 1000 SE RIES 12 00 SERIES cook time of approximately2 hours. TO C OO K BY TI ME BREAKFAST SANDWICHES AS-250 500 SERIES 750 SERIE S 1000S ERIES 1200MODELS TO COOK BY TIME COOKIES AS-250 500SER IES 750 SER IES 10 00 SERIES 120 0MODEL S DOUGHNUTS AS-250 500 DOUGH PROOFING PRODUCT PROBE CANNOT BE USED FOR DOUGH PROOFING. PROCEDURE BLANK: ELECTRONIC OVEN COOKING MODEL COOKING SMOKING HOLDING PROCEDURES SMOKING TIMES W A R N I N G COOKING SMOKING HOLDING PROCEDURES HOT SM OKE PRESS COOK ING SMOKIN G H OLDING PROCED URES THE OVEN M UST BE AT ROO M TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE. COLD SMOKE W A R N I N G PRESS OVERRIDE ALLOWANCE: 6F (3,3C) SMOKED BEEF BRISKET OVERRIDE ALLOWANCE: 12F (7C) MODEL 767-S K/III, 1767- SK/II I SMOKED FRESH HAMS S MO KE D PO RK RI BS OV ER RI DE A L LOW AN CE : 20 F ( 11 C) SMOKED DUCK, WHOLE OVERRIDE ALLOWANCE: 20F (11C) S MO KE D T U RK EY SMOKED COD Salm on, W hole : 8 t o 10 lb ( 4 to 5 kg ) OVERRIDE ALLOWANCE: 35F (19C) SMOKED SALMON SMOKED SHRIMP SMOKED BEANS AT END OF H OLDIN G PER IOD COLD SMOKED SALMON OVERRIDE ALLOWANCE: N/A TO SM OKE BY P ROB E TO SM OKE BY TI ME COLD SMOKED SALMON OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE. FOOD H OLDING - FUN CTION & VALUE GENE RAL HOLDIN G GUIDELI NES C A U T I O N GENERAL HOLDING CABINET OPERATION S A N I TA T I O N SANI TATION an d HANDLIN G SUMM ARY FOOD S AFETY GUID ELINES COOKING NOTES . CO OK/ HO LD/ SE RVE SY ST EMS W164 N9221 Water Street P. O . Bo x 45 0 Menomonee Falls, Wisconsin 53052-0450 U . S .A .