Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam MN-29491 manual Frozen Convenience Entrées, Frozen Portioned Convenience Entrées

Models: MN-29491

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SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

FROZEN CONVENIENCE ENTRÉES

	500 & 750 series			1000 series
quantity	timer setting	TOP VIEW	quantity	timer setting	TOP VIEW
half-pans	total hours		half-pans	total hours
1	2 hours, 30 minutes		1	2 hours, 45 minutes
2	2 hours, 45 minutes		1	2 hours, 45 minutes
2	2 hours, 45 minutes		2	3 hours, 00 minutes
3	3 hours, 30 minutes		2	3 hours, 00 minutes
3	3 hours, 30 minutes		3	3 hours, 00 minutes
4	3 hours, 30 minutes		3	3 hours, 00 minutes
4	3 hours, 30 minutes
5	4 hours, 00 minutes		4	3 hours, 45 minutes
6	4 hours, 30 minutes		5	4 hours, 00 minutes
7	5 hours, 00 minutes	3	6	4 hours, 40 minutes	3
					3
8	5 hours, 00 minutes				5
					5
		6	7	5 hours, 00 minutes	7
9	6 hours, 40 minutes	6	7	5 hours, 00 minutes	7
9	6 hours, 40 minutes		8	5 hours, 00 minutes	9
10	7 hours, 25 minutes	9	8	5 hours, 00 minutes	11
10	7 hours, 25 minutes		9	6 hours, 00 minutes
11	7 hours, 25 minutes	DRIP PAN	9	6 hours, 00 minutes
		DRIP PAN
12	7 hours, 25 minutes		10	6 hours, 00 minutes	DRIP PAN
12	7 hours, 25 minutes		10	6 hours, 00 minutes

FROZEN PORTIONED CONVENIENCE ENTRÉES

500 series

750 series

	3	POSITION
	6
		SHELF
	9

DRIP PAN

1000 series

3	POSITION
7
11	SHELF

3	POSITION
6
9	SHELF

DRIP PAN

cooking guidelines - simple control • 29

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Alto-Shaam MN-29491 Frozen Convenience Entrées, Frozen Portioned Convenience Entrées, Miscellaneous, 500 & 750 series

Contents

SIMPLE CONTROL OVENS LOW TEMPERATURE COOKING AND HOLDING GUIDELINESGENERAL INDEX LOW TEMPERATURE COOKING AND HOLDING OVENSWelcome to the cost saving convenience of Low Temperature Cooking LOW TEMPERATURE COOKING INTRODUCTIONMEAT AND NUTRITION SECTION 1 - INTRODUCTIONLOW TEMPERATURE COOKING FACTS Temperature at which meat is cooked SHRINKAGE CONTROL AND COOKING TIMEPREVENTING BACTERIA GROWTH LOW TEMPERATURE COOKING FACTSLOW TEMPERATURE COOKING FACTS LABOR AND EQUIPMENT COST REDUCTIONSECTION 1 - INTRODUCTION 750-TH-II OPTIONS AND ACCESSORIESSMOKER OPTIONS AND ACCESSORIES 500-TH-IISECTION 2 - OPERATION OVEN CHARACTERISTICSWARRANTY BECOMES VOID IF APPLIANCE IS FLOODED D A N G E R4. Set timer for pre-heat 1. Push power switch to ON I position2. Set the holding temperature 3. Set the cooking temperatureSECTION 2 - OPERATION CHEF OPERATING TIPSREHEATING CARE AND CLEANINGDETERMINING IF PRODUCT IS SUFFICIENTLY COOKED RED MEATPROTECTING STAINLESS STEEL SURFACES SECTION 3 - CLEANING AND MAINTENANCECLEANING AGENTS CLEANING MATERIALSAT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICINGCLEAN DAILY CLEAN THE DOOR VENTScooking guidelines - simple control PORK SECTION 4 - COOKING GUIDELINESBEEF LAMBBEEF STRIPLOIN SECTION 4 - BEEF, LAMB, VEALBEEF BRISKET BEEF SHORT RIBSPRODUCT SPECIFICATIONS AND PREPARATION CORNED BEEFPRIME RIB PRIME RIB SPECIALSECTION 4 - BEEF, LAMB, VEAL RIBEYEBEEF ROUND PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION TENDERLOINVEAL LOIN RECIPESECTION 4 - BEEF, LAMB, VEAL LAMB, LEGLAMB RACKS FRENCHED PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATSPORK LEG, FRESH PORK CHOPSPRODUCT SPECIFICATIONS AND PREPARATION PORK LOINPORK SHOULDER PORK RIBSPRODUCT SPECIFICATIONS and PREPARATION Pig, wholeprocessed meats recipeAND HALVES SECTION 4 - POULTRY AND FISHCHICKEN, PIECES CHICKEN, WHOLEPRODUCT SPECIFICATIONS AND PREPARATION CHICKEN, FRIEDCORNISH HENS DUCK, WHOLEPRODUCT SPECIFICATIONS AND PREPARATION TURKEYTURKEY BREAST TURKEY ROLLPRODUCT SPECIFICATIONS AND PREPARATION FISH, BAKEDSALMON STEAKS TROUTBAKED EGG CUSTARD SECTION 4 - MISCELLANEOUSQUICHE RICESECTION 4 - MISCELLANEOUS SHEET CAKECHEESE CAKE PRODUCT SPECIFICATIONS AND PREPARATIONPRODUCT SPECIFICATIONS AND PREPARATION FROZENFROZEN PORTIONED CONVENIENCE ENTRÉESSECTION 4 - MISCELLANEOUS FROZEN CONVENIENCE ENTRÉESFROZEN PORTIONED CONVENIENCE ENTRÉES PRODUCT SPECIFICATIONS AND PREPARATIONFINGER FOOD PRECOOKED FROZENBREAKFAST COOKIESRECIPE PROOFING DOUGHPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS4. Set time for preheat 9. Set the Smoke Timer 1 hourSECTION 5 - SMOKER OPERATION 8. Load wood chip container16. For maximum product tenderizing and to reduce labor during peak SECTION 5 - OPERATIONCHEF OPERATING TIPS SECTION 5 - OPERATION SMOKING PROCEDURE OPTIONSA. ONE-STEP COOKING B. TWO-STEP COOKINGAT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED PRODUCT CAPACITY - per compartmentDISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING CARE AND CLEANINGPRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED BEEFBEEF BRISKET, SMOKED BEEF TONGUE, SMOKEDRIBS SECTION 6 - SMOKED PORKPRODUCT SPECIFICATIONS AND PREPARATION PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRYDUCK, SMOKED TURKEY, SMOKEDSHRIMP, SMOKED SECTION 6 - SMOKED FISHFISH FILLETS, SMOKED WHOLE SMOKEDto monitor internal product temperature SMOKING PROCEDURECOLD SMOKED SALMON PRODUCT SPECIFICATIONS AND PREPARATIONC A U T I O N SECTION 7 - FOOD HOLDING AND SANITATIONFOOD HOLDING - FUNCTION & VALUE GENERAL HOLDING GUIDELINESFAHRENHEIT GENERAL HOLDING CABINET OPERATIONSECTION 7 - FOOD HOLDING AND SANITATION MEATSECTION 7 - FOOD HOLDING AND SANITATION CENTER FOR FOOD SAFETY AND APPLIEDNUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD INTERNAL FOOD PRODUCT TEMPERATURESFood and Drug Administration PHONE 1-888-SAFEFOOD FOOD SAFETY GUIDELIESSUMMARY Center for Food Safety and Applied NutritionPage Price U.S.$15.00 World Headquarters W164 N9221 Water Street P.O. BoxMenomonee Falls, WI 53052-0450, U.S.A Phone U.S.A. & Canada Toll Free Fax Fax U.S.A. only

FROZEN CONVENIENCE ENTRÉES

500 & 750 series

FROZEN PORTIONED CONVENIENCE ENTRÉES