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