LOW TEMPERATURE COOKING AND HOLDING GUIDELINES
SIMPLE CONTROL OVENS
LOW TEMPERATURE COOKING AND HOLDING OVENS
GENERAL INDEX
LOW TEMPERATURE COOKING INTRODUCTION
Welcome to the cost saving convenience of Low Temperature Cooking
SECTION 1 - INTRODUCTION
MEAT AND NUTRITION
LOW TEMPERATURE COOKING FACTS
SHRINKAGE CONTROL AND COOKING TIME
PREVENTING BACTERIA GROWTH
LOW TEMPERATURE COOKING FACTS
Temperature at which meat is cooked
LABOR AND EQUIPMENT COST REDUCTION
LOW TEMPERATURE COOKING FACTS
SECTION 1 - INTRODUCTION
OPTIONS AND ACCESSORIES
SMOKER OPTIONS AND ACCESSORIES
500-TH-II
750-TH-II
OVEN CHARACTERISTICS
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED
D A N G E R
SECTION 2 - OPERATION
1. Push power switch to ON I position
2. Set the holding temperature
3. Set the cooking temperature
4. Set timer for pre-heat
CHEF OPERATING TIPS
SECTION 2 - OPERATION
CARE AND CLEANING
DETERMINING IF PRODUCT IS SUFFICIENTLY COOKED
RED MEAT
REHEATING
SECTION 3 - CLEANING AND MAINTENANCE
CLEANING AGENTS
CLEANING MATERIALS
PROTECTING STAINLESS STEEL SURFACES
DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING
CLEAN DAILY
CLEAN THE DOOR VENTS
AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED
cooking guidelines - simple control
SECTION 4 - COOKING GUIDELINES
BEEF
LAMB
PORK
SECTION 4 - BEEF, LAMB, VEAL
BEEF BRISKET
BEEF SHORT RIBS
BEEF STRIPLOIN
CORNED BEEF
PRIME RIB
PRIME RIB SPECIAL
PRODUCT SPECIFICATIONS AND PREPARATION
RIBEYE
BEEF ROUND
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - BEEF, LAMB, VEAL
TENDERLOIN
VEAL LOIN
RECIPE
PRODUCT SPECIFICATIONS AND PREPARATION
LAMB, LEG
LAMB RACKS FRENCHED
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - BEEF, LAMB, VEAL
SECTION 4 - PORK, PROCESSED MEATS
PORK LEG, FRESH
PORK CHOPS
PRODUCT SPECIFICATIONS AND PREPARATION
PORK LOIN
PORK SHOULDER
PORK RIBS
PRODUCT SPECIFICATIONS AND PREPARATION
Pig, whole
processed meats
recipe
PRODUCT SPECIFICATIONS and PREPARATION
SECTION 4 - POULTRY AND FISH
CHICKEN, PIECES
CHICKEN, WHOLE
AND HALVES
CHICKEN, FRIED
CORNISH HENS
DUCK, WHOLE
PRODUCT SPECIFICATIONS AND PREPARATION
TURKEY
TURKEY BREAST
TURKEY ROLL
PRODUCT SPECIFICATIONS AND PREPARATION
FISH, BAKED
SALMON STEAKS
TROUT
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - MISCELLANEOUS
QUICHE
RICE
BAKED EGG CUSTARD
SHEET CAKE
CHEESE CAKE
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - MISCELLANEOUS
FROZEN
FROZEN PORTIONED
CONVENIENCE ENTRÉES
PRODUCT SPECIFICATIONS AND PREPARATION
FROZEN CONVENIENCE ENTRÉES
FROZEN PORTIONED CONVENIENCE ENTRÉES
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - MISCELLANEOUS
PRECOOKED FROZEN
BREAKFAST
COOKIES
FINGER FOOD
PROOFING DOUGH
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - MISCELLANEOUS
RECIPE
9. Set the Smoke Timer 1 hour
SECTION 5 - SMOKER OPERATION
8. Load wood chip container
4. Set time for preheat
SECTION 5 - OPERATION
16. For maximum product tenderizing and to reduce labor during peak
CHEF OPERATING TIPS
SMOKING PROCEDURE OPTIONS
A. ONE-STEP COOKING
B. TWO-STEP COOKING
SECTION 5 - OPERATION
PRODUCT CAPACITY - per compartment
DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING
CARE AND CLEANING
AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED
SECTION 6 - SMOKED BEEF
BEEF BRISKET, SMOKED
BEEF TONGUE, SMOKED
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED PORK
RIBS
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED POULTRY
DUCK, SMOKED
TURKEY, SMOKED
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED FISH
FISH FILLETS, SMOKED
WHOLE SMOKED
SHRIMP, SMOKED
SMOKING PROCEDURE
COLD SMOKED SALMON
PRODUCT SPECIFICATIONS AND PREPARATION
to monitor internal product temperature
SECTION 7 - FOOD HOLDING AND SANITATION
FOOD HOLDING - FUNCTION & VALUE
GENERAL HOLDING GUIDELINES
C A U T I O N
GENERAL HOLDING CABINET OPERATION
SECTION 7 - FOOD HOLDING AND SANITATION
MEAT
FAHRENHEIT
CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD
INTERNAL FOOD PRODUCT TEMPERATURES
SECTION 7 - FOOD HOLDING AND SANITATION
FOOD SAFETY GUIDELIES
SUMMARY
Center for Food Safety and Applied Nutrition
Food and Drug Administration PHONE 1-888-SAFEFOOD
Page
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