EL ECT RO N I C OVEN COOKIN G GUID E L IN ES

SAL MON STEAKS

PRO DU C T SPECIFICATIONS

and PREPARATION

Salmon Ste aks : 6 to 8 oz (17 0 to 227 grams), 1" (25mm) thi ck

 

Spray or coat sheet pans with oil, butter or margari ne. Place steak s side-b y-side on sheet pans. Seaso n as desire d.

 

 

 

MODELS

AS-250

500 SERIES

 

 

750 SERIE S

1000 SERIE S

 

 

 

 

 

SERI ES

 

 

 

 

 

 

1200PER COMPARTMENT

 

 

 

OF SHELVES

3

 

 

4

 

 

4

 

 

none

 

 

 

 

 

none

 

 

 

 

NUMBER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEM S

7 to 8 steaks per pan

7 to 8 steaks per pan

 

 

15 steaks per pan

15 steaks per pan

 

15 steaks per pan

 

 

 

PER SHE LF

1 half-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

 

1 full-size sheet pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

APPROXIMATE

21 to 24 salmon steaks

28 to 32 salmon steaks

 

 

60 salmon steaks

75 salmon steaks

 

 

 

75 salmon steaks

 

 

 

 

1 half-size sheet pan

4 half-size sheet pans

4 full-size sheet pans

5 full-size sheet pans

 

5 full-size sheet pans

 

 

 

MAXI MUM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAPACITY

18" x 13" x 1"

18" x 13" x 1" ON SHELVES

18" x 26" x 1" ON SHELVES

18" x 26" x 1"

 

 

 

 

18" x 26" x 1"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

(GN 1/1: 530 x 325 x 20mm)

(GN 1/1: 530 x 325 x 20mm)

(GN 2/1: 530 x 650 x 20mm)

(GN 1/1: 530 x 650 x 20mm)

 

(GN 1/1: 530 x 650 x 20mm)

 

 

 

 

 

 

(NO SHELVES REQUIRED)

(NO SHELVES REQUIRED)

 

 

(NO SHELVES REQUIRED)

(ON WIRE SHELVES)

 

 

 

 

(ON WIRE SHELVES)

 

 

 

 

 

 

OVERN IGHTDOCOOKR VEN& HOLD:TS:

 

O ne-Half DOOROpen VENTS: FINALFINALINTE RNAINTELRNALPRODTEMPERATURUCT TEMPERATURE

E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

T EN

F

 

RID E PERIOD:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AFTER OVERRIDE:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Not Rec om me nded

 

 

One- Half Op en

 

 

 

 

 

 

155°F (68°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVER NIGHT COOK & HOLD:15 0°F (66°CNot Recom)

mend ed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO COOK

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.

 

 

 

 

 

 

 

 

 

 

• 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 275°F (135°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature to 275°F (135°C).

 

 

 

 

 

 

OVER RI DE

ALLOW AN CE: 40°F (22° C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the PROBE key.

 

 

 

 

 

 

 

 

 

 

• Press the TIME key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Press the up and down arrows to set the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

probe temperature to 115°F (46°C).

 

 

 

 

 

• Set the tim er for 1-1/2 hour s.

 

 

 

 

 

 

 

 

• Insert the product probe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

PRESS

 

 

 

 

 

 

 

 

CLOSE THE OVEN DOOR.

 

 

PRESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

 

INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

 

OR

 

 

 

 

 

WAIT FOR THE AUDIBLE SIGNAL TO

 

 

 

 

 

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MI NIM UM H OLD I NG TI ME REQUIRED

MAX IMU M H OLDIN G TIME

 

 

 

 

 

1 Hour

 

 

 

 

3 to 4 Hours

 

TIME

REQUI RE D IN

"HOLD " CY CL E BEF ORE SER VIN G .

 

 

 

T HE TI ME

AND PROBE

TEMPERATURE ARE

SUGGE ST ED

GU IDE LI NES

ONL Y.

A L L COOKI N G S H OULD

B E BA SE D ON I NTE RN A L PRODU CT

T EMPERATU RES .

DU E TO

VARI ATIONS IN

PROD UCT

QUALITY ,

WE IG H T, A N D

DE S IR ED DEGR EE OF

DON ENE SS , THE COOKI

N G TI ME R OR PROB E T E M P ERA TUR E

M AY NEE D TO BE

AD J USTED

AC CORDING

LY.

AL WAYS

FOLLOW

L OCA L HE A LT H (H Y G IE NE )

R E G UL AT IONS FOR AL L IN TER NAL TE M PER AT UR E R EQ U IR E MENTS .

 

 

 

 

 

 

 

 

 

 

 

 

 

53.

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Alto-Shaam MN-28656 manual SAL MON Steaks, PRO DU C T Specifications, RID E Period After Override, Over RI DE
Page 54 Page 56

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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