Alto-Shaam MN-29492 manual AU Gratin Potatoes Canning Crème Brulee

MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	AU GRATIN POTATOES	CANNING	CRÈME BRULEE
ITEM/AMOUNT	As needed	As needed	As needed
INSTRUCTIONS	Follow recipe as desired.	Follow recipe as desired.	Follow recipe as desired. Pour into
			individual ramekins and place on
			sheet pan.

SUGGESTED PAN	Hotel Pan	Hotel or Sheet Pan	Hotel or Sheet Pan
NO. OF SHELVES
AS-250	2	As needed	2
500	3		4
750	3		4
1000 or 1200	5		None
ITEMS PER SHELF
AS-500	2 half-size pans	As needed	1 half-size pan
500	2 half-size pans		1 full-size pan
750	4 half-size pans		1 full-size pan
1000 or 1200	2 half-size pans		1 full-size pan
MAX. CAPACITY
AS-250	2 full-size pans	2 hotel or full-size pans	2 hotel or full-size pans
500	4 full-size pans	4 hotel or full-size pans	4 hotel or full-size pans
750	8 full-size pans	8 full-size pans/ 4 sheet pans	8 full-size pans/ 4 sheet pans
1000 or 1200	4 full-size pans	4 hotel or full-size pans	4 hotel or full-size pans
	4 full-size pans	4 hotel or full-size pans	4 hotel or full-size pans
VENT POSITION	Closed	Closed	Closed
COOK TEMP	300°F (149°C)	225°F (107°C)	275°F (135°C)
PROBE TEMP	Not Recommended	Not Recommended	Not Recommended
HOLD TEMP	160°F (71°C)	—	—
COOK TIME	90 minutes, plus 20 minutes per	20 min	1 hr + 15 min/pan
	additional pan
MIN. HOLD TIME	—	—	—
MAX. HOLD TIME	8 hours	—	—
OVERNIGHT	No	No	No
COOK/HOLD
FINAL INTERNAL	—	—	—
TEMPERATURE
OVERRIDE	—	—	—
ALLOWANCE
ADDITIONAL	—	—	—
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 time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - deluxe control • 38