Alto-Shaam MN-29491 manual Chicken, Fried, Cornish Hens, Duck, Whole, Poultry And Fish

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	CHICKEN, FRIED	CORNISH HENS	DUCK, WHOLE
	(two-step method*)
SIZE OF MEAT	2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer,	12 oz (340 grams) each	4 to 5 lb (2 kg)
	8 piece cut
INSTRUCTIONS	Clean chicken and remove all excess	Clean hens and remove excess fat.	Season as desired. Rub with oil
	fat. Soak chicken in cold, salted water	Fold wings and tuck under the back of	and paprika and place directly on
	for 15 minutes, drain, and dredge in dry	the bird. Make a slit in the skin of the	wire shelves.
	breading. Coat pans with vegetable	hen (lower end of bird), cross hen legs
	release spray. Place chicken side-by-	and insert both legs through the slit.
	side on pans — separating breasts	Brush hens with oil, butter, or margarine
	and wings from legs and thighs. Cover	(optional). Season as desired and
	chicken loosely with clear plastic wrap.	sprinkle with paprika. Space evenly on
		sheet pans.
SUGGESTED PAN	Sheet Pan	Sheet Pan	None
NO. OF SHELVES	3	2	2
500
750	3	3	2
1000	None	None	3
ITEMS PER SHELF	1 half-size sheet pan	1 half-size sheet pan, 9 hens per pan	3 ducks
500
750	1 full-size sheet pan	1 full-size sheet pan, 18 hens per pan	6 ducks
1000	1 full-size sheet pan	1 full-size sheet pan, 18 hens per pan	4 ducks
MAX. CAPACITY	18 halves or 60 pieces, 3 half-size pans	2 half-size sheet pans, 18 cornish hens	6 ducks
500
750	36 halves or 120 pieces, 3 full-size pans	3 full-size sheet pans, 54 cornish hens	12 ducks
1000	48 halves or 160 pieces, 4 full-size pans	4 full-size sheet pans, 72 cornish hens	12 ducks
VENT POSITION	One-Half Open	Open Full	Open Full
COOK TEMP	275°F (135°C)	275°F (135°C)	300°F (149°C)
HOLD TEMP	160°F (71°C)	160°F (71°C)	160°F (71°C)
COOK TIME	2-1/2 to 3 hours - Full Load	3 to 3-1/2 hours - Full Load	2-1/2 to 3 hours - Full Load
MIN. HOLD TIME	none	1 hour	1 hour
MAX. HOLD TIME	4 hours	4 to 6 hours	8 hours
OVERNIGHT	Not Recommended	Not Recommended	Not Recommended
COOK/HOLD
FINAL INTERNAL	180°F (79°C)	175°F (79°C)	185° to 190°F (85° to 88°C)
TEMPERATURE
ADDITIONAL	See below	—	—
INFORMATION

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

*TWO-STEP FRIED CHICKEN

The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then adding the crisp, fried appearance by inserting the product in a fryer for a very short period of time. This method can be used with product directly from the oven or the product can be precooked and fried directly from refrigerated storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage will be low and shortening in the fryer will last much longer.

FRYING DIRECTLY FROM THE OVEN

1.Preheat fryer to 335°F (168°C).

2.If heavier or crisper breading is desired, remove required portion of chicken from the oven and dredge in fresh breading.

3.Drop chicken in fryer for three minutes or until chicken is golden brown.

4.Chicken can be fried per customer order or in larger quantities. When frying larger quantities, place fried pieces on a sheet pan with wire grid insert and place pans in a preheated Alto-Shaam display case or in a preheated holding cabinet with door vents fully open.

FRYING FROM REFRIGERATED STORAGE

1.Remove chicken from the Alto-Shaam Halo Heat oven, wrap, chill rapidly and store under refrigeration at 38° to 40°F (3° to 4°C).

2.Preheat fryer to 335°F (168°C).

3.Remove required portion of precooked chicken from refrigerated storage.

4.Drop chicken in fryer for 6 to 7 minutes or until chicken is golden brown.

cooking guidelines - simple control • 23