Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam MN-29491 manual cooking guidelines - simple control

Models: MN-29491

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cooking guidelines - simple control • 12

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Alto-Shaam MN-29491 manual cooking guidelines - simple control

Contents

LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENSLOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEXLOW TEMPERATURE COOKING INTRODUCTION Welcome to the cost saving convenience of Low Temperature CookingLOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTIONMEAT AND NUTRITION LOW TEMPERATURE COOKING FACTS SHRINKAGE CONTROL AND COOKING TIMEPREVENTING BACTERIA GROWTH Temperature at which meat is cookedSECTION 1 - INTRODUCTION LABOR AND EQUIPMENT COST REDUCTIONLOW TEMPERATURE COOKING FACTS 500-TH-II OPTIONS AND ACCESSORIESSMOKER OPTIONS AND ACCESSORIES 750-TH-IID A N G E R OVEN CHARACTERISTICSWARRANTY BECOMES VOID IF APPLIANCE IS FLOODED SECTION 2 - OPERATION3. Set the cooking temperature 1. Push power switch to ON I position2. Set the holding temperature 4. Set timer for pre-heatCHEF OPERATING TIPS SECTION 2 - OPERATIONRED MEAT CARE AND CLEANINGDETERMINING IF PRODUCT IS SUFFICIENTLY COOKED REHEATINGCLEANING MATERIALS SECTION 3 - CLEANING AND MAINTENANCECLEANING AGENTS PROTECTING STAINLESS STEEL SURFACESCLEAN THE DOOR VENTS DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICINGCLEAN DAILY AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDcooking guidelines - simple control LAMB SECTION 4 - COOKING GUIDELINESBEEF PORKBEEF SHORT RIBS SECTION 4 - BEEF, LAMB, VEALBEEF BRISKET BEEF STRIPLOINPRIME RIB SPECIAL CORNED BEEFPRIME RIB PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION RIBEYEBEEF ROUND SECTION 4 - BEEF, LAMB, VEALRECIPE TENDERLOINVEAL LOIN PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION LAMB, LEGLAMB RACKS FRENCHED SECTION 4 - BEEF, LAMB, VEALPORK CHOPS SECTION 4 - PORK, PROCESSED MEATSPORK LEG, FRESH PRODUCT SPECIFICATIONS AND PREPARATIONPORK RIBS PORK LOINPORK SHOULDER PRODUCT SPECIFICATIONS AND PREPARATIONrecipe Pig, wholeprocessed meats PRODUCT SPECIFICATIONS and PREPARATIONCHICKEN, WHOLE SECTION 4 - POULTRY AND FISHCHICKEN, PIECES AND HALVESDUCK, WHOLE CHICKEN, FRIEDCORNISH HENS PRODUCT SPECIFICATIONS AND PREPARATIONTURKEY ROLL TURKEYTURKEY BREAST PRODUCT SPECIFICATIONS AND PREPARATIONTROUT FISH, BAKEDSALMON STEAKS PRODUCT SPECIFICATIONS AND PREPARATIONRICE SECTION 4 - MISCELLANEOUSQUICHE BAKED EGG CUSTARDPRODUCT SPECIFICATIONS AND PREPARATION SHEET CAKECHEESE CAKE SECTION 4 - MISCELLANEOUSCONVENIENCE ENTRÉES FROZENFROZEN PORTIONED PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION FROZEN CONVENIENCE ENTRÉESFROZEN PORTIONED CONVENIENCE ENTRÉES SECTION 4 - MISCELLANEOUSCOOKIES PRECOOKED FROZENBREAKFAST FINGER FOODSECTION 4 - MISCELLANEOUS PROOFING DOUGHPRODUCT SPECIFICATIONS AND PREPARATION RECIPE8. Load wood chip container 9. Set the Smoke Timer 1 hourSECTION 5 - SMOKER OPERATION 4. Set time for preheatCHEF OPERATING TIPS SECTION 5 - OPERATION16. For maximum product tenderizing and to reduce labor during peak B. TWO-STEP COOKING SMOKING PROCEDURE OPTIONSA. ONE-STEP COOKING SECTION 5 - OPERATIONCARE AND CLEANING PRODUCT CAPACITY - per compartmentDISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDBEEF TONGUE, SMOKED SECTION 6 - SMOKED BEEFBEEF BRISKET, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED PORKRIBS TURKEY, SMOKED SECTION 6 - SMOKED POULTRYDUCK, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONWHOLE SMOKED SECTION 6 - SMOKED FISHFISH FILLETS, SMOKED SHRIMP, SMOKEDPRODUCT SPECIFICATIONS AND PREPARATION SMOKING PROCEDURECOLD SMOKED SALMON to monitor internal product temperatureGENERAL HOLDING GUIDELINES SECTION 7 - FOOD HOLDING AND SANITATIONFOOD HOLDING - FUNCTION & VALUE C A U T I O NMEAT GENERAL HOLDING CABINET OPERATIONSECTION 7 - FOOD HOLDING AND SANITATION FAHRENHEITINTERNAL FOOD PRODUCT TEMPERATURES CENTER FOR FOOD SAFETY AND APPLIEDNUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD SECTION 7 - FOOD HOLDING AND SANITATIONCenter for Food Safety and Applied Nutrition FOOD SAFETY GUIDELIESSUMMARY Food and Drug Administration PHONE 1-888-SAFEFOODPage Fax Fax U.S.A. only World Headquarters W164 N9221 Water Street P.O. BoxMenomonee Falls, WI 53052-0450, U.S.A Phone U.S.A. & Canada Toll Free Price U.S.$15.00