Alto-Shaam MN-29491 manual General Index, Low Temperature Cooking And Holding Ovens

LOW TEMPERATURE COOKING AND HOLDING OVENS

GENERAL INDEX

SECTION 1 • Low Temperature Cooking Introduction
Alto-Shaam Halo Heat	1
Low Temperature Cooking Facts
Meat and Nutrition	2
Shrinkage Control and Cooking Time	3
Preventing Bacteria Growth	3
Labor and Equipment Cost Reduction	4
Options and Accessories	5
SECTION 2 • Low Temperature Cooking Operation
General Operation — Simple Control Ovens
Oven Characteristics	6
Start-Up	6
Operation - Quick Reference	7
General Operation	8-9
SECTION 3 • Cleaning and Maintenance	10-11
SECTION 4 • Cooking Guideline
Product Index	13
Operating Instructions	14
Beef	14-17
Veal	17
Lamb	18
Pork	19-20
Processed Meats	21
Poultry	22-24
Fish	25
Miscellaneous	26-31

SECTION 5	• Smoker Operation
General Operation — Smokers
Operation - Quick Reference		32
Chef Operating Tips		33
Smoking Procedure Options		34
Smoking Times		34
Holding Temperature Guidelines		34
Reheating		35
Care and Cleaning		35
Product Capacity		35
SECTION 6	• Cooking & Smoking Guidelines
Operating Instructions		36
Smoked Beef Brisket		36
Smoked Beef Tongue		36
Smoked Fresh Hams		37
Smoked Pork Ribs		37
Smoked Duck		38
Smoked Turkey		38
Smoked Fish Fillets		39
Smoked Salmon, Whole		39
Smoked Shrimp		39
Cold Smoked Salmon		40
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value		41
General Holding Guidelines		41
General Holding Cabinet Operation		42
Holding Temperature Range		42
Sanitation and Handling		43
Food Safety Guidelines		44

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P . O . B o x 4 5 0 • M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 • U . S . A . PHONE: (262)251-3800 (800)558-8744 u.s.a./canada • FAX: (262)251-7067 (800)329-8744 u.s.a. • www.alto-shaam.com

MN-29491 • 01/11