Alto-Shaam MN-29492 manual CHICKEN, Fried Cornish Hens, Temperature Addl Info

		POULTRY
	PRODUCT SPECIFICATIONS AND PREPARATION
PRODUCT >	CHICKEN, FRIED	CORNISH HENS
	(two-step method*)
SIZE OF MEAT	2-1/2-2-3/4 lb (1,1-1,2 kg) fryer, 8 pc. cut	12 oz (340 grams) each
INSTRUCTIONS	Clean chicken and remove all excess fat. Soak chicken in	Clean hens and remove excess fat. Fold wings and tuck
	cold, salted water for 15 minutes, drain, and dredge in dry	under the back of the bird. Make a slit in the skin of the
	breading. Coat pans with vegetable release spray. Place	hen (lower end of bird), cross hen legs and insert both legs
	chicken side-by-side on pans — separating breasts and	through the slit. Brush hens with oil, butter, or margarine
	wings from legs and thighs. Cover chicken loosely with clear	(optional). Season as desired and sprinkle with paprika.
	plastic wrap.	Space evenly on sheet pans.
SUGGESTED PAN	Sheet Pan	Sheet Pan
NO. OF SHELVES
AS-250	2	1
500	3	2
750	3	3
1000 or 1200	None	None
ITEMS PER SHELF
AS-500	1 half-size sheet pan	1 half-size sheet pan, 9 hens per pan
500	1 half-size sheet pan	1 half-size sheet pan, 9 hens per pan
750	1 full-size sheet pan	1 full-size sheet pan, 18 hens per pan
1000 or 1200	1 full-size sheet pan	1 full-size sheet pan, 18 hens per pan
MAX. CAPACITY
AS-250	12 halves, 2 half-size sheet pans	1 half-size sheet pan, 9 hens per pan
500	18 halves or 60 pieces, 3 half-size pans	2 half-size sheet pans, 18 cornish hens
750	36 halves or 120 pieces, 3 full-size pans	3 full-size sheet pans, 54 cornish hens
1000 or 1200	48 halves or 160 pieces, 4 full-size pans	4 full-size sheet pans, 72 cornish hens
VENT POSITION	One-Half Open	Open Full
COOK TEMP	275°F (135°C)	275°F (135°C)
PROBE TEMP	155°F (68°C)	155°F (68°C)
HOLD TEMP	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
MIN. HOLD TIME	none	1 hour
MAX. HOLD TIME	4 hours	4 to 6 hours
OVERNIGHT	Not Recommended	Not Recommended
COOK/HOLD
OVERRIDE	12°F (7°C)	10°F (6°C)
ALLOWANCE
FINAL INTERNAL	180°F (79°C)	175°F (79°C)
TEMPERATURE
ADDL INFO.	See below	—

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 - deluxe control • 33