E LECT RON I C OVEN C OOK ING GUI DEL I NES

HAM , CURED AND SMOK ED

PRO DUC T S PECI FICATIONS

a nd PREPARA TION

Ham, Bone les s, Skin less , Cured and Smoked : 10 to 14 lb (4 ,5

to 6 kg)

Place ham directly on wire shelves for cooking.

 

 

 

MODELS

 

AS-250

 

500 SERIES

 

 

750 SERIES

 

1000 SERI ES

 

 

 

SERIE S

 

 

 

 

 

 

 

 

1200PER COMPARTMENT

 

 

NUMBE R

 

2

 

 

2

 

 

 

2

 

 

3

 

 

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OF SHELVES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PER SHELF

 

1 Ham

 

 

2 Hams

 

 

 

 

4 Hams

 

3 Hams

 

 

3 Hams

 

 

 

ITEMS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

APPROXIMATE

 

2 Hams

 

 

4 Hams

 

 

 

 

8 Hams

 

9 Hams

 

 

9 Hams

 

 

 

 

 

 

up to 40 lb (18 kg)

 

up to 100 lb (45 kg)

 

up to 100 lb (45 kg)

 

up to 100 lb (45 kg)

 

 

MAX IMU M

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAPACITY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

none

 

 

none

 

 

 

 

 

none

 

none

 

 

none

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS: FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

T

ND F OVER RID E PERIOD :

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AFTER OVERRIDE:

 

 

 

 

 

 

 

 

 

 

Opti on al

 

 

 

One-Half Op en

 

 

 

160°F (71°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER NIG HT COOK & HOLD : Optio nal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

160°F (71°C )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO CO OK BY PROBE

 

 

 

 

 

 

TO COO K BY TIM E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

 

 

• Press and release control ON/OFF key.

 

 

 

 

• Press the HOLD key.

 

 

 

 

 

 

 

 

 

• Press the HOLD key.

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the holding

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 160°F (71°C).

 

 

 

 

 

 

• Press the up and down arrows to set the holding

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

temperature to 160°F (71°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

• Press the COOK key.

 

 

 

 

 

 

 

 

 

temperature to 250° to 275°F (121° to 135°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 250° to 275°F (121° to 135°C).

 

 

OV ERRIDE

 

A LLOWANC E: 1 2°F

(7 °C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the TIME key.

 

 

 

 

 

 

 

 

• Press the PROBE key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the

 

 

 

 

• 12 minu tes per pound for the first ham

 

 

 

 

 

probe temperature to 148°F (64°C).

 

 

 

 

 

 

(26 minut es per kilogra m)

 

 

 

 

 

 

 

 

• Insert the product probe.

 

 

 

 

 

 

 

 

 

plus

add 30 minu tes for eac h addit ional ham .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INDICATE OVEN HAS PREHEATED.

PRESS

 

 

 

 

 

 

 

INDICATE OVEN HAS PREHEATED.

PRESS

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

OR

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M IN IM U M H O LDIN G TIME RE QU IR ED

MAXIMUM HOLDING TIME

 

 

1 to 2 Hours

 

 

 

 

 

10 Hours

 

 

TIM E REQUIRED

IN

"HOLD " CYC LE BE FO RE SERVIN G .

 

 

 

 

 

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGEST

ED

GUI DEL INES

ONL Y.

ALL

C OOK ING S HOUL D BE

BAS ED ON I NT ERN A L PROD U C T

TEMPE RATURE

S .

DU E TO VA RIA T IONS IN

PRODUCT QUALITY , WE I GH T,

A ND

D E SI RE D D EGRE E O F

D ON ENE SS , THE COOK ING

TI M ER OR P ROB E TEM PER AT U RE

M AY NEE D TO

BE

AD JU STED ACCORDINGL

Y.

AL WAYS

FOLLOW

LOCA L H EA LT H (HY G IE NE )

RE G U LA TI ONS

F OR AL L I N TE RNAL TE MP E RA TU R E R E Q U IR EMEN TS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

38.

Page 39 Page 41
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Image 40
Alto-Shaam MN-28656 manual HAM , Cured and Smok ED, PRO DUC T S Peci Fications, OV Erride Llowanc E 1 2F, To 2 Hours
Page 39 Page 41

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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