Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam MN-29491 World Headquarters W164 N9221 Water Street P.O. Box, Fax Fax U.S.A. only

Models: MN-29491

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World Headquarters

W164 N9221 Water Street

P.O. Box 450

Menomonee Falls, WI 53052-0450, U.S.A.

Phone 262-251-3800

U.S.A. & Canada Toll Free 1-800-558-8744

Fax 262-251-7067

Fax U.S.A. only 1-800-329-8744

www.alto-shaam.com

Price: U.S.$15.00
Printed in the U.S.A.
MN-29491 • 01/11	© 2010 Alto-Shaam, Inc.

Page 48

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Alto-Shaam MN-29491 manual World Headquarters W164 N9221 Water Street P.O. Box, Fax Fax U.S.A. only, Price U.S.$15.00

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 CookingSECTION 1 - INTRODUCTION MEAT AND NUTRITIONLOW TEMPERATURE COOKING FACTS SHRINKAGE CONTROL AND COOKING TIME PREVENTING BACTERIA GROWTHLOW TEMPERATURE COOKING FACTS Temperature at which meat is cookedLABOR AND EQUIPMENT COST REDUCTION LOW TEMPERATURE COOKING FACTSSECTION 1 - INTRODUCTION OPTIONS AND ACCESSORIES SMOKER OPTIONS AND ACCESSORIES500-TH-II 750-TH-IIOVEN CHARACTERISTICS WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDD A N G E R SECTION 2 - OPERATION1. Push power switch to ON I position 2. Set the holding temperature3. Set the cooking temperature 4. Set timer for pre-heatCHEF OPERATING TIPS SECTION 2 - OPERATIONCARE AND CLEANING DETERMINING IF PRODUCT IS SUFFICIENTLY COOKEDRED MEAT REHEATINGSECTION 3 - CLEANING AND MAINTENANCE CLEANING AGENTSCLEANING MATERIALS PROTECTING STAINLESS STEEL SURFACESDISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING CLEAN DAILYCLEAN THE DOOR VENTS AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDcooking guidelines - simple control SECTION 4 - COOKING GUIDELINES BEEFLAMB PORKSECTION 4 - BEEF, LAMB, VEAL BEEF BRISKETBEEF SHORT RIBS BEEF STRIPLOINCORNED BEEF PRIME RIBPRIME RIB SPECIAL PRODUCT SPECIFICATIONS AND PREPARATIONRIBEYE BEEF ROUNDPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEALTENDERLOIN VEAL LOINRECIPE PRODUCT SPECIFICATIONS AND PREPARATIONLAMB, LEG LAMB RACKS FRENCHEDPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEALSECTION 4 - PORK, PROCESSED MEATS PORK LEG, FRESHPORK CHOPS PRODUCT SPECIFICATIONS AND PREPARATIONPORK LOIN PORK SHOULDERPORK RIBS PRODUCT SPECIFICATIONS AND PREPARATIONPig, whole processed meatsrecipe PRODUCT SPECIFICATIONS and PREPARATIONSECTION 4 - POULTRY AND FISH CHICKEN, PIECESCHICKEN, WHOLE AND HALVESCHICKEN, FRIED CORNISH HENSDUCK, WHOLE PRODUCT SPECIFICATIONS AND PREPARATIONTURKEY TURKEY BREASTTURKEY ROLL PRODUCT SPECIFICATIONS AND PREPARATIONFISH, BAKED SALMON STEAKSTROUT PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 4 - MISCELLANEOUS QUICHERICE BAKED EGG CUSTARDSHEET CAKE CHEESE CAKEPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUSFROZEN FROZEN PORTIONEDCONVENIENCE ENTRÉES PRODUCT SPECIFICATIONS AND PREPARATIONFROZEN CONVENIENCE ENTRÉES FROZEN PORTIONED CONVENIENCE ENTRÉESPRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUSPRECOOKED FROZEN BREAKFASTCOOKIES FINGER FOODPROOFING DOUGH PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 4 - MISCELLANEOUS RECIPE9. Set the Smoke Timer 1 hour SECTION 5 - SMOKER OPERATION8. Load wood chip container 4. Set time for preheatSECTION 5 - OPERATION 16. For maximum product tenderizing and to reduce labor during peakCHEF OPERATING TIPS SMOKING PROCEDURE OPTIONS A. ONE-STEP COOKINGB. TWO-STEP COOKING SECTION 5 - OPERATIONPRODUCT CAPACITY - per compartment DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICINGCARE AND CLEANING AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDSECTION 6 - SMOKED BEEF BEEF BRISKET, SMOKEDBEEF TONGUE, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 6 - SMOKED PORK RIBSPRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRY DUCK, SMOKEDTURKEY, SMOKED PRODUCT SPECIFICATIONS AND PREPARATIONSECTION 6 - SMOKED FISH FISH FILLETS, SMOKEDWHOLE SMOKED SHRIMP, SMOKEDSMOKING PROCEDURE COLD SMOKED SALMONPRODUCT SPECIFICATIONS AND PREPARATION to monitor internal product temperatureSECTION 7 - FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUEGENERAL HOLDING GUIDELINES C A U T I O NGENERAL HOLDING CABINET OPERATION SECTION 7 - FOOD HOLDING AND SANITATIONMEAT FAHRENHEITCENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOODINTERNAL FOOD PRODUCT TEMPERATURES SECTION 7 - FOOD HOLDING AND SANITATIONFOOD SAFETY GUIDELIES SUMMARYCenter for Food Safety and Applied Nutrition Food and Drug Administration PHONE 1-888-SAFEFOODPage World Headquarters W164 N9221 Water Street P.O. Box Menomonee Falls, WI 53052-0450, U.S.A Phone U.S.A. & Canada Toll FreeFax Fax U.S.A. only Price U.S.$15.00

World Headquarters

Menomonee Falls, WI 53052-0450, U.S.A.

Fax 262-251-7067

Price: U.S.$15.00

Printed in the U.S.A.

MN-29491 • 01/11

© 2010 Alto-Shaam, Inc.