SECTION 2 - OPERATION

GENERAL OPERATION - SIMPLE CONTROL OVENS

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

1.Insert a thermometer into the center of the product to determine if the correct internal temperature has been reached.

RED MEAT:

RARE: 130° to 135°F (54° to 57°C)

MEDIUM: 140° to 145°F (60° to 63°C)

WELL: 155° to 160°F (66° to 71°C)

2.When following the procedures in the individual product cooking instructions, additional cooking time should not be necessary. If, however, the required internal product temperature has not been reached after the product has remained in the HOLD cycle for the one hour minimum time period, additional cooking time may be added. Use the same COOK temperature set for the original cooking cycle until the correct internal temperature has been reached.

REHEATING

1.Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated.

2.Product can be removed from refrigerator, returned to the oven, and reheated the next day.

3.Products must be reheated at a temperature range of 250° to 275°F (121° to 135°C). Refer to individual cooking instructions for the correct thermostat setting for the product being reheated.

4.Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated. Time should be based on internal product temperature. Use a pocket thermometer to determine the internal product temperature of the reheated product.

United Sates food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period 15 seconds.

Always follow federal and local health (hygiene) codes for the time and internal temperature required for reheating products.

CARE AND CLEANING

1.Clean interior oven cavity, wire shelves, and drip pan daily, at the end of each cook and hold cycle.

2.Refer to Care and Cleaning instructions in Section 3.

In the United States, FDA food code requires products such as red meat to remain in “HOLD” for a specified time period. This holding time requirement is based on the internal product temperature desired for the finished product and includes the one hour time period while the oven decreases from the cooking temperature to the holding temperature and the product continues to cook.

INTERNAL PRODUCT

 

time* in hold cycle

TEMPERATURE

 

required by food code

130°F (54°C)

 

1 hour, 52 minutes

 

 

 

131°F (55°C)

 

1 hour, 29 minutes

133°F (56°C)

 

56 minutes

135°F (57°C)

 

36 minutes

136°F (58°C)

 

28 minutes

138°F (59°C)

 

18 minutes

140°F (60°C)

 

12 minutes

142°F (61°C)

 

8 minutes

144°F (62°C)

 

5 minutes

145°F (63°C)

 

4 minutes

147°F (64°C)

 

2 minutes, 14 seconds

149°F (65°C)

 

1 minutes, 25 seconds

151°F (66°C)

 

54 seconds

153°F (67°C)

 

34 seconds

155°F (68°C)

 

22 seconds

157°F (69°C)

 

14 seconds

158°F (70°C)

 

0 seconds

*holding time may include post-oven heat rise

cooking guidelines - simple control • 9

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Alto-Shaam MN-29491 manual Determining if Product is Sufficiently Cooked, RED Meat, Reheating, Care and Cleaning
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MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.
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