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Alto-Shaam MN-29491 manual Low Temperature Cooking And Holding Guidelines, Simple Control Ovens

Models: MN-29491

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LOW TEMPERATURE COOKING AND HOLDING GUIDELINES

SIMPLE CONTROL OVENS

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Alto-Shaam MN-29491 manual Low Temperature Cooking And Holding Guidelines, Simple Control Ovens

Contents

SIMPLE CONTROL OVENS LOW TEMPERATURE COOKING AND HOLDING GUIDELINESGENERAL INDEX LOW TEMPERATURE COOKING AND HOLDING OVENSWelcome to the cost saving convenience of Low Temperature Cooking LOW TEMPERATURE COOKING INTRODUCTIONMEAT AND NUTRITION SECTION 1 - INTRODUCTIONLOW TEMPERATURE COOKING FACTS PREVENTING BACTERIA GROWTH SHRINKAGE CONTROL AND COOKING TIMELOW TEMPERATURE COOKING FACTS Temperature at which meat is cookedLOW TEMPERATURE COOKING FACTS LABOR AND EQUIPMENT COST REDUCTIONSECTION 1 - INTRODUCTION SMOKER OPTIONS AND ACCESSORIES OPTIONS AND ACCESSORIES500-TH-II 750-TH-IIWARRANTY BECOMES VOID IF APPLIANCE IS FLOODED OVEN CHARACTERISTICSD A N G E R SECTION 2 - OPERATION2. Set the holding temperature 1. Push power switch to ON I position3. Set the cooking temperature 4. Set timer for pre-heatSECTION 2 - OPERATION CHEF OPERATING TIPSDETERMINING IF PRODUCT IS SUFFICIENTLY COOKED CARE AND CLEANINGRED MEAT REHEATINGCLEANING AGENTS SECTION 3 - CLEANING AND MAINTENANCECLEANING MATERIALS PROTECTING STAINLESS STEEL SURFACESCLEAN DAILY DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICINGCLEAN THE DOOR VENTS AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDcooking guidelines - simple control BEEF SECTION 4 - COOKING GUIDELINESLAMB PORKBEEF BRISKET SECTION 4 - BEEF, LAMB, VEALBEEF SHORT RIBS BEEF STRIPLOINPRIME RIB CORNED BEEFPRIME RIB SPECIAL PRODUCT SPECIFICATIONS AND PREPARATIONBEEF ROUND RIBEYEPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEALVEAL LOIN TENDERLOINRECIPE PRODUCT SPECIFICATIONS AND PREPARATIONLAMB RACKS FRENCHED LAMB, LEGPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEALPORK LEG, FRESH SECTION 4 - PORK, PROCESSED MEATSPORK CHOPS PRODUCT SPECIFICATIONS AND PREPARATIONPORK SHOULDER PORK LOINPORK RIBS PRODUCT SPECIFICATIONS AND PREPARATIONprocessed meats Pig, wholerecipe PRODUCT SPECIFICATIONS and PREPARATIONCHICKEN, PIECES SECTION 4 - POULTRY AND FISHCHICKEN, WHOLE AND HALVESCORNISH HENS CHICKEN, FRIEDDUCK, WHOLE PRODUCT SPECIFICATIONS AND PREPARATIONTURKEY BREAST TURKEYTURKEY ROLL PRODUCT SPECIFICATIONS AND PREPARATIONSALMON STEAKS FISH, BAKEDTROUT PRODUCT SPECIFICATIONS AND PREPARATIONQUICHE SECTION 4 - MISCELLANEOUSRICE BAKED EGG CUSTARDCHEESE CAKE SHEET CAKEPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUSFROZEN PORTIONED FROZENCONVENIENCE ENTRÉES PRODUCT SPECIFICATIONS AND PREPARATIONFROZEN PORTIONED CONVENIENCE ENTRÉES FROZEN CONVENIENCE ENTRÉESPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUSBREAKFAST PRECOOKED FROZENCOOKIES FINGER FOODPRODUCT SPECIFICATIONS AND PREPARATION PROOFING DOUGHSECTION 4 - MISCELLANEOUS RECIPESECTION 5 - SMOKER OPERATION 9. Set the Smoke Timer 1 hour8. Load wood chip container 4. Set time for preheat16. For maximum product tenderizing and to reduce labor during peak SECTION 5 - OPERATIONCHEF OPERATING TIPS A. ONE-STEP COOKING SMOKING PROCEDURE OPTIONSB. TWO-STEP COOKING SECTION 5 - OPERATIONDISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING PRODUCT CAPACITY - per compartmentCARE AND CLEANING AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDBEEF BRISKET, SMOKED SECTION 6 - SMOKED BEEFBEEF TONGUE, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONRIBS SECTION 6 - SMOKED PORKPRODUCT SPECIFICATIONS AND PREPARATION DUCK, SMOKED SECTION 6 - SMOKED POULTRYTURKEY, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONFISH FILLETS, SMOKED SECTION 6 - SMOKED FISHWHOLE SMOKED SHRIMP, SMOKEDCOLD SMOKED SALMON SMOKING PROCEDUREPRODUCT SPECIFICATIONS AND PREPARATION to monitor internal product temperatureFOOD HOLDING - FUNCTION & VALUE SECTION 7 - FOOD HOLDING AND SANITATIONGENERAL HOLDING GUIDELINES C A U T I O NSECTION 7 - FOOD HOLDING AND SANITATION GENERAL HOLDING CABINET OPERATIONMEAT FAHRENHEITNUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD CENTER FOR FOOD SAFETY AND APPLIEDINTERNAL FOOD PRODUCT TEMPERATURES SECTION 7 - FOOD HOLDING AND SANITATIONSUMMARY FOOD SAFETY GUIDELIESCenter for Food Safety and Applied Nutrition Food and Drug Administration PHONE 1-888-SAFEFOODPage Menomonee Falls, WI 53052-0450, U.S.A Phone U.S.A. & Canada Toll Free World Headquarters W164 N9221 Water Street P.O. BoxFax Fax U.S.A. only Price U.S.$15.00