Alto-Shaam MN-28656 DUCK, WHOLE

NUMBER

OFSHELVES

ITEMS

PER SHELF

APPROXIMAT E

MAXIMUM

CAPACITY

PANS

Duck, W hole: 4 to 5 lb (2 kg )

Seasonas desired. Rubwith oil and paprika and place directly on wireshelves.

ELECTRONIC OVEN COOKING GUIDELINES

DUCK, WHOLE

1Hour 8Hours

•Press the HOLD key.

•Press the up and down arrows to set the holding

temperatureto 160°F (71°C).

•Press and release control ON/OFF key. • Press and release control ON/OFF key.

•Press the COOK key.

•Press the up and down arrows to set the cooking

temperatureto 300°F (149°C).

•P ress t he TI ME ke y.

•Set cooking timer for 2-1/2 to 3 hours.

•Press the COOK key.

•Press the up and down arrows to set the cooking

temperatureto 300°F (149°C).

•Press the PROBE key.

•Press the up and down arrows to set the

probetemperature to 165° to 170°F

(74°to 77°C).

•Insert the product probe in duck thigh.

PRODUCT SPECIFICATIONS and PREPARATION

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

DOOR VENTS: Open Full

OVERNI GHT COOK & HOL D: Not Re commende d

FIN AL INTE RNAL PR ODUCT T EMPERA TURE

AT END O F OVERR IDE PER IOD:

185 ° to 190° F (85° to 8 8°C)

OVERRIDE ALLOWANCE: 20°F (11°C)

12233

3Ducks 3Ducks 6Ducks 4Ducks 4Ducks

3Ducks 6Ducks 12Ducks 12Ducks 12 Ducks

none none none none none

AS-250 500 SERIES 750 SE RIES 1 000 SERIES 12 00MODEL S

•Press the HOLD key.

•Press the up and down arrows to set the holding

temperatureto 160°F (71°C).

THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY.ALL C O O K I N G S H O U L D B E BASED O N I N T E R N A L PRODUC T T E M P E R A T U R E S .

DUE TO VARIATIONS IN PRODUCT QUALITY,WEIG H T ,AND DESIRED DEGREE OF DONENESS,T H E CO O K I N G TIM E R OR PR O B E TEM P E R A T U R E MAY NE E D TO BE

ADJUSTED ACCORDINGLY.ALWAYS FOL L O W LOC A L HEA L T H (HYG I E N E )R E G U L A T I O N S FOR AL L INT E R N A L TEM P E R AT U R E RE Q U I R E M E N T S .

48.

TO COOK BY PROBE TO COOK BY TIME

TIME REQUIRED IN "HO LD" CYC LE BEFO RE SERV ING.

SERIE S

PERCOMPARTMENT

OVERNI GHT COOK & HOL D: DO O R V E N T S : FIN AL I NT E RN A L TEM P ER AT U RE

Not R ecomm ended Ope n Full 185 ° to 190F ( 85° to 88 °C)

AFTER OVERRIDE:

CLOSETHE OVEN DOOR.

WAITFOR THE AUDIBLE SIGNAL TO

INDICATEOVEN HAS PREHEATED.PRESS OR

CLOSETHE OVEN DOOR.

WAITFOR THE AUDIBLE SIGNAL TO

INDICATEOVEN HAS PREHEATED.PRESS OR

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 .