E L ECT RO N I C OVEN COOKIN G G UIDEL I NES

LAMB,

LEG

 

 

 

 

 

 

 

PRO DU CT SPEC IF ICATIONS and PREPARATION

 

Lamb, Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)

 

 

 

Season as desired and place directly on wire shelves.

 

 

 

MODE LS

AS- 250

 

500 SERIES

750 SERIE S

1000 SERIES

SERI ES

 

1200 PER COMPARTMENT

NUMBER

1

 

2

2

3

3

 

 

 

 

 

 

OF SHELVES

 

 

 

 

 

 

 

 

 

 

 

 

 

PER SHELF

1 Roast

 

2 Roasts

6 Roasts

4 Roasts

4 Roasts

ITE MS

 

 

 

 

 

 

CAPACITY

1 Roast

 

4 Roasts

12 Roasts

12 Roasts

12 Roasts

 

 

up to 40 lb (18 kg)

up to 100 lb (45 kg)

up to 100 lb (45 kg)

up to 100 lb (45 kg)

APPROXIMATE

 

 

 

 

 

 

MAXIMUM

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

none

 

none

none

none

none

 

 

 

 

 

 

 

OVERN IGHT COOK & HOLD :

Opt io na l

DOOR VEN TS:

On e-Half Op en

FINAL INT ERNA L TE MPERATURE AFTER OVERRIDE:

SEE BELOW

 

 

 

 

 

TO COO K BY PROB E

 

 

 

 

 

 

 

TO COOK

BY TI ME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

 

• Press the HOLD key.

 

 

HOLDING TEMPERATURES

 

 

 

 

 

• Press the HOLD key.

 

 

HOLDINGTEMPERATURES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RARE: 140°F (60°C)

 

 

 

 

 

 

 

 

RARE : 140°F (60°C)

 

 

 

 

 

 

• Press the up and down

 

MEDI UM RARE : 145°F (63°C)

 

 

 

 

 

• Press the up and down

 

MEDIUM RARE: 145°F (63°C)

 

 

 

 

 

 

arrows to set the

 

 

 

 

 

 

MEDI UM: 150°F (66°C)

 

 

 

 

 

arrows to set the

 

 

 

 

MEDIUM: 150°F (66°C)

 

 

 

 

 

 

 

 

 

 

MEDI UM WELL : 160°F (71°C)

 

 

 

 

 

 

 

 

MEDIUM WELL : 160°F (71°C)

 

 

 

 

 

 

holding temperature…

 

 

 

 

WELL: 160°F (71°C)

 

 

 

 

 

holding temperature…

 

 

WELL : 160°F (71°C)

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250°F (121°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the TIME key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER R ID E ALLOW A N CE:

 

25°F

(14°C)

 

 

 

 

 

 

 

• To cook to ME DIUM: 10 minu tes per poun d

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for the first roast (22 minute s per kilogr am)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

plus

add 15 minute s for each additiona l roast.

 

 

 

 

 

• Press the PROBE key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the probe

 

 

 

 

ADJUST

TIME

FOR

 

OTHER

INTERNA

L

 

 

 

 

 

temperature according to the chart shown below.

 

 

 

 

TEMPERAT

 

URE

REQU IREMENTS .

 

 

 

 

 

 

 

• Insert the product probe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FINAL INTERNALTEMPERATURE

 

 

 

 

 

 

 

 

 

 

PROBETEMPERATURESETTINGS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RARE

: 130°F (54°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RARE

: 105°F

(41°C)

 

 

 

 

 

 

 

 

 

 

 

 

MEDIUM RARE

: 135°F (57°C)

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM RARE : 110°F

(43°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDIUM : 145°F (63°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM: 115°F

(46°C)

 

 

 

 

 

 

 

 

 

 

 

 

MEDIUM WELL : 150°F (66°C)

 

 

 

 

 

 

 

 

 

 

 

 

MEDI UM WELL: 125°F

(52°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WELL: 160°F (71°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WEL L: 135°F

(57°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

 

 

 

 

 

OR

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

 

 

 

 

OR

 

 

 

INDICATE OVEN HAS PREHEATED. PRESS

 

 

 

 

INDICATE OVEN HAS PREHEATED.

PRESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MI NI M UM

HO LDING

 

TIME

REQUIRE

D

 

 

 

 

MAXIMUM

HOLDING

 

TIME

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Hours

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10 Hours

 

 

 

 

 

 

 

 

 

 

TI ME REQ UIRED

IN

"HOLD " CYC LE

BEF OR E SERVIN G .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

T H E

TI ME

AND PROBE

TEM PERATURE

ARE

SUGGES

TE D

GU ID ELIN ES ON LY.

ALL

COOKI

NG

SH OU LD B E BA SE D O N

IN TE RN A L PRODUC T

TE M P ERATUR

ES .

 

D UE

TO VARI ATIONS IN

PROD UCT

QUALITY

,

WEI G HT ,

A ND

D E SI RED

DE GRE E OF

DONE NES S , THE COOKING

TIM ER

OR

P ROB E T EM PE RAT UR E

M AY N EED TO

BE

 

A DJ USTED

ACCORDING

LY.

AL WAYS

FOLLO

W L OC A L H EA LTH (HY G I EN E ) REG U LA TI ONS

F OR

A LL

I NT ERNA L TEM P ER ATU R E R EQ U IR E M E NTS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

35.

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Image 37
Alto-Shaam MN-28656 manual Lamb LEG, Over R ID E Allow a N CE, MI NI M UM HO Lding Time Require Maximum Holding
Page 36 Page 38

MN-28656 specifications

The Alto-Shaam MN-28656 is a high-performance, versatile cooking oven designed to meet the demands of modern commercial kitchens. Renowned for its innovative features and advanced technology, this unit stands out as a reliable solution for chefs who prioritize precision, efficiency, and quality in food preparation.

One of the standout features of the MN-28656 is its patented Halo Heat technology. This unique heating system delivers even, consistent heat throughout the cooking chamber, ensuring that food is cooked evenly and retained at the desired serving temperature without the risk of drying out. The result is enhanced food quality and improved presentation, critical in the competitive food service industry.

The MN-28656 offers a robust cooking capacity, making it ideal for busy kitchens. Whether for baking, roasting, or holding, this oven can accommodate various dishes, from delicate pastries to large roasts. With its spacious interior, chefs can maximize productivity during peak hours.

Incorporating user-friendly digital controls, the MN-28656 allows for precise temperature settings and cooking times, giving chefs greater control over the cooking process. This digital interface simplifies operation and offers programming options, enabling users to save their favorite recipes and streamline food preparation tasks.

Energy efficiency is another key characteristic of the Alto-Shaam MN-28656. Its design minimizes energy consumption, helping operators reduce utility costs while contributing to sustainability efforts. The oven is engineered to maintain optimal performance while using less energy compared to traditional cooking methods.

Durability and ease of maintenance are also central to the design of the MN-28656. Constructed from high-quality stainless steel, it presents a sleek appearance while being easy to clean and resistant to everyday wear and tear. The thoughtful design minimizes maintenance downtime, ensuring that the equipment remains in peak condition.

Overall, the Alto-Shaam MN-28656 is a state-of-the-art cooking oven that combines cutting-edge technology with practical functionality. Its Halo Heat technology, spacious design, user-friendly controls, energy efficiency, and robust construction make it an excellent choice for any commercial kitchen seeking to elevate their culinary offerings while optimizing operational efficiency. Whether preparing large volumes of food or delicate dishes, the MN-28656 delivers consistent results that meet the highest standards of quality and taste.
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