Alto-Shaam MN-28656 - Manual

Page 2 - L OW TE MP E RATU RE C OOKIN G A N D H OL DIN G OVE N S; G E N E RA L IN D E X

M N - 2 8 6 5 6 • 1 0 / 0 9 L OW TE MP E RATU RE C OOKIN G A N D H OL DIN G OVE N S G E N E RA L IN D E X W 1 6 4 N 9 2 2 1 W a t e r S t r e e t ● P . O . B o x 4 5 0 ● M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) ...

Page 3 - L O W T E M P E R AT U R E

1 . Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold ovenfeaturing the principle of Halo Heat. Theheating method provided by Halo Heat lowtemperature cooking and holding ovensconsists of an electric thermal ...

Page 4 - L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N; MEAT AND NUTRITION; L O W T E M P E R AT U R E C O O K I N G FA C T S

2 . L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N MEAT AND NUTRITION Meat plays a significant role in the diet; therefore, one of the primary goals in foodpreparation is proper nutrition. Meat is one of thebest sources of protein; is a rich source of Bvitamins such as thiamine, ri...

Page 5 - T O C A L C U L A T E M E A T S H R I N K A G E; SHRINKAGE CONTROL AND COOKING TIME

3 . L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N T O C A L C U L A T E M E A T S H R I N K A G E STARTING WEIGHT (Weight of Raw Product) - MINUS: ENDING WEIGHT (Weight of Cooked Product) E Q U A L S : A M O U N T O F S H R I N K A G E A M O U N T O F S H R I N K A G E ( To t a l ...

Page 6 - LABOR AND EQUIPMENT COST REDUCTION

4 . L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature. Mini...

Page 7 - C OMPA C T C OOK & H OL D; C O O K A N D H O L D O V E N S

5 . L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N C OMPA C T C OOK & H OL D S i n g l e c o m p a r t m e n t o v e n w i t h e l e c t ro n i c c o n t ro l s a n d p ro b e . A l l s t a i n l e s s s t e e l c o n s t ru c t i o n . S t a c k a b l e d e s i g n . DOU BL E ...

Page 8 - E L E C T R O N I C C O O K & H O L D O V E N — O P T I O N S & A C C E S S O R I E S; C O O K & H O L D S M O K E R S — O P T I O N S & A C C E S S O R I E S

6 . L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N E L E C T R O N I C C O O K & H O L D O V E N — O P T I O N S & A C C E S S O R I E S D E S C R I P T I O N 1 2 0 0 - T H / I I I 1 0 0 0 - T H / I I I 7 5 0 - T H / I I I 5 0 0 - T H / I I I A S - 2 5 0 BUMPER, FULL PERIME...

Page 9 - Halo Heat; H E AT R E C O V E R Y; D A N G E R; S E V E R E D A M A G E O R; WARRANTY BECOMES VOID IF

S TA R T- U P 7 . L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N O V E N C H A R A C T E R I S T I C S The cabinet is equipped with a special, low-heat- density, heating cable. Through the Halo Heat ® concept, the heating cable is mounted against thewalls of the cooking and holding...

Page 10 - C O N T R O L I D E N T I F I C AT I O N & F U N C T I O N; . L O C K I N D I C AT O R; . O V E N P R E H E AT I N D I C AT O R

C O N T R O L I D E N T I F I C AT I O N & F U N C T I O N 8 . 1 . O N / O F F K E Y • The ON / OFF control system key operates the functions of the control panel. If there is any power loss during operation, the ON / OFF indicator light will flash. To clear, push key and release. 2 . C O O K K ...

Page 11 - A U D I B L E S I G N A L S

C O N T R O L I D E N T I F I C AT I O N & F U N C T I O N 9 . 1 1 . S TA RT K E Y • Used to initiate a selected mode sequence when pressed and released. Any mode of operation can bestopped by pressing and holding the Start Key untilthe control produces an audible signal. 1 2 . G R E E N I N D I...

Page 12 - O P E R AT I N G F E AT U R E S

C O N T R O L I D E N T I F I C AT I O N & F U N C T I O N 1 0 . To turn the oven control panel ON and OFF : Pre ss an d h old the ON/OFF Key for three seconds. The oven will beep once. The ON / OFF indicator light will illuminate for oven ON condition and will go out for an OFF condition. To St...

Page 13 - Beeper Volume Selection; Preset Keys Lock and Unlock; Control Panel Lock and Unlock

C O N T R O L I D E N T I F I C AT I O N & F U N C T I O N 1 1 . Beeper Volume Selection With the control in the OFF m od e , p re ss an d h old the Down ▼ Arrow key . After 4 seconds, the display will indicate one of the four volume levels consisting of “ 0 ” for volume O F F to setting number ...

Page 14 - C O N T R O L O P E R AT I O N; Do not; C O O K B Y P R O B E :

C O N T R O L O P E R AT I O N 1 2 . P R E S S A N D R E L E A S E O N / O F F K E Y. • The green indicator light on the ON / OFF key will illuminate. • The oven will beep for one second and will begin operating in the hold mode. • The amber hold indicator will illuminate. • The previously set hold ...

Page 16 - T O P R O G R A M A C O O K I N G P R O C E D U R E; P R O G R A M M I N G :

T O C O O K B Y P R O B E : P R E S S P R O B E K E Y • Last set internal product temperature is displayed. ➥ To change the internal product temperature, press the Up ▲ or Down ▼ Arrow key. T O C O O K B Y T I M E : P R E S S T I M E K E Y • Last set time is displayed. ➥ To change the cook time, pre...

Page 17 - E R A S I N G A C O O K I N G P R O G R A M :; T H E O V E N P R E H E AT I N D I C AT O R W I L L I L L U M I N AT E .; After programming a specific product into memory

E R A S I N G A C O O K I N G P R O G R A M : To erase a program no longer used, or to revise a previously programmed Preset Key, the oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be running a Preset Menu program at the time of cancellation or revision. When t...

Page 18 - L O A D T H E F O O D I N S I D E O V E N .

C O N T R O L O P E R AT I O N 1 6 . COOKING WITH PRESET MENU KEYS: P R E S S A N D R E L E A S E O N / O F F K E Y. • The green indicator light on the O N / O F F key will illuminate. • The oven will beep for one second and will begin operating in the hold mode. • The amber hold indicator will illu...

Page 20 - D O N OT OV E R L OA D

C O N T R O L O P E R AT I O N 1 8 . C H E F O P E R AT I N G T I P S 1 . For cooking specific products, refer to individual cook and hold instructions. 2 . When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the selected holding temperature. Dur...

Page 21 - C L E A N I N G & M A I N T E N A N C E; P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S; C L E A N I N G A G E N T S; C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E; C A U T I O N

C L E A N I N G & M A I N T E N A N C E 1 9 . P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S It is important to guard against corrosion in the care of stainless steel surfaces.Harsh, corrosive, orinappropriate chemicals cancompletely destroy the protective surface layer of stainle...

Page 22 - D I S C O N N E C T U N I T F R O M

C L E A N I N G & M A I N T E N A N C E 2 0 . 1 . C L E A N T H E O V E N D A I LY Disconnect the oven from the power source. Remove all detachable items such as wire shelves, side racks, and drip pans. Clean these items separately. Clean the interior metal surfaces of the oven with a damp, clea...

Page 23 - C O O K I N G P R O C E D U R E G U I D E L I N E I N D E X

C O O K I N G P R O C E D U R E G U I D E L I N E I N D E X NOTE: A L L C A PA C ITIE S SH OW N IN TH IS MA N U A L A RE BA SE D ON U . S . PA N SIZ E S . GA STRON ORM PA N S MAY H OL D MORE OR L E SS TH A N TH E F OOD QU A N TITIE S IN DIC ATE D . 2 1 . C O O K I N G P R O C E D U R E S G U I D E L...

Page 24 - C O O K I N G N O T E S

Page 25 - E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S; B E E F B R I S K E T; M O D E L S; PRESS; PRESS

23. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Be e f Br is ke t , F r e s h: 9 t o 1 3 lb ( 4 t o 6 kg ) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves. E L E C ...

Page 26 - B E E F S T R I P L O I N; T O C O O K B Y P R O B E

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S L o in, St r ip L o in, Sho r t - C u t , Bo ne le s s : 8 t o 1 2 lb ( 4 t o 5 kg ) Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts towar...

Page 27 - B E E F S H O R T R I B S; COOKING BY PRODUCT PROBE

25. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Sho r t Ribs : 2 t o 3 lb ( 1 t o 1 , 3 kg ) , 1 0 - 1 2 o z . p o r t io ns Season as desired. Place ribs side-by-side in pans. For an overnight cook and hold, cover pans loosely with cl...

Page 28 - C O R N E D B E E F

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S C o r ne d Be e f: 9 t o 1 2 lb ( 4 t o 5 kg ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf. E L E C T R O N I C O V E N C O O K ...

Page 29 - H A M B U R G E R S

27. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (minimum) Ground Beef, frozen: 5 oz (142 grams) per patty ( MINIMUM ) Place hamburger patties side-by-side directly on sheet pa...

Page 30 - P R I M E R I B

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Be e f Rib, Ro a s t Re a d y, w it h F a t C a p , # 1 0 9 : 2 0 lb ( 9 kg ) Av e r a g e We ig ht Season as desired. Place roasts directly on wire shelves with the larger roasts toward the ...

Page 31 - P R I M E R I B S P E C I A L

29. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven comp...

Page 32 - R I B E Y E

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Be e f Ribe y e Ro ll, L ip On, # 11 2 A : 8 t o 1 2 lb ( 3 t o 5 kg ) Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the o...

Page 33 - B E E F R O U N D

31. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Be e f Ro u nd , To p ( Ins id e ) , U nt r im m e d : 1 4 t o 2 3 lb ( 6 t o 1 0 kg ) Be e f Ro u nd , Bo t t o m ( Go o s e ne c k) , U nt r im m e d : 1 4 t o 2 3 lb ( 6 t o 1 0 kg ) S...

Page 34 - B E E F R O U N D , C A F E T E R I A o r S T E A M S H I P

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Any one of a variety of beef round used for carving on a buffet line. May be bone-in or boneless and may have a handle on or off as required. WEIGHT RANGE: 40 to 50 lb (18 to 23 kg) 50 to 80 ...

Page 35 - T E N D E R L O I N

33. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Be e f L o in, F u ll Te nd e r lo in, Sid e Mu s c le Off, Skinne d : 4 t o 6 lb ( 2 t o 3 kg ) Season as desired. Place tenderloin directly on wire shelves. E L E C T R O N I C O V E N ...

Page 36 - V E A L L O I N

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Ve a l L o in, Tr im m e d : 8 t o 1 0 lb ( 4 t o 5 kg ) Season as desired and place directly on wire shelves. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S V E A L L O I N 1 ...

Page 38 - F R E N C H E D

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Rack, Roast Ready, Single, Frenched: 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S L A M...

Page 40 - H A M , C U R E D A N D S M O K E D

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S H a m , Bo ne le s s , Skinle s s , C u r e d a nd Sm o ke d : 1 0 t o 1 4 lb ( 4 , 5 t o 6 kg ) Place ham directly on wire shelves for cooking. E L E C T R O N I C O V E N C O O K I N G G U ...

Page 41 - P O R K L O I N

39. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S P o r k L o in, Bo ne le s s , Tie d : 8 t o 1 0 lb ( 4 t o 5 kg ) Season as desired and place roasts directly on wire shelves for cooking. E L E C T R O N I C O V E N C O O K I N G G U I...

Page 42 - P O R K R I B S

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Sp a r e r ibs : 1 - 1 / 2 d o w n ( 3 8 kg o r le s s ) P o r k L o in, Ba c k Ribs ( ba by ba c k r ibs ) : 1 - 1 / 2 d o w n ( 3 8 kg o r le s s ) Ribs can be cooked from frozen or thawed....

Page 43 - P O R K C H O P S

41. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Pork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2-inches thick (25 to 38mm) or Pork Loin Rib Chops with Pocket ( STUFFED ): 6 to 8 oz (170 to 227 gra...

Page 44 - P O R K S H O U L D E R

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg) Season as desired and place in pans. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S P O R K S H O U L D E R 2 Hours...

Page 45 - S A U S A G E

43. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc. Place sausage side-by-side on sheet pans. A...

Page 46 - C H I C K E N B R E A S T S

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S Chicken Breasts, Boneless: 4 to 8 oz (113 to 227 grams) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter, or margarine ( OPTIONAL ), and l...

Page 47 - C H I C K E N , P I E C E S a n d H A LV E S

45. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S C hic ke n: 2 - 1 / 2 lb t o 2 - 3 / 4 lb ( 1 , 1 kg t o 1 , 2 kg ) a v e r a g e w e ig ht Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine ( OPTIONAL )....

Page 48 - C H I C K E N , W H O L E

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S C hic ke n, W ho le : 2 - 1 / 4 lb t o 2 - 3 / 4 lb ( 1 t o 1 , 2 kg ) Clean chicken and remove excess fat. Brush chicken with oil, butter, or margarine ( OPTIONAL ). Season as desired and sp...

Page 49 - C O R N I S H H E N S

47. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Rock Cornish Hens: 12 oz (340 grams) each Clean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the skin of the hen ( LOWER END OF BIRD ), cr...

Page 51 - T U R K E Y, W H O L E

49. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Tu r ke y, W ho le : u p t o 2 5 lb ( 11 kg ) Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( OPTIONAL ). Place directly on wire shelves. E L E C T ...

Page 52 - T U R K E Y B R E A S T

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Tu r ke y Br e a s t : 1 0 t o 1 5 lb ( 5 t o 7 kg ) Turkey breast should be at a refrigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a preheated oven. Season as desired. ...

Page 53 - T U R K E Y R O L L

51. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Tu r ke y Ro ll, P r e c o o ke d , F r o z e n: 8 t o 1 2 lb ( 4 t o 5 kg ) Place fully frozen turkey rolls directly on wire shelves to reheat. E L E C T R O N I C O V E N C O O K I N...

Page 55 - S A L M O N S T E A K S

53. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Sa lm o n St e a ks : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) , 1 " ( 2 5 m m ) t hic k Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet...

Page 56 - T R O U T

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Trout, Whole: 1 lb (454 grams) dressed Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired. E L E C T R O N I C O V E N ...

Page 57 - P O T A T O E S

55. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Potatoes, Baking: 80 to 90 count A lw a y s s to re p o ta to e s a t ro o m te m p e ra tu re . Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum o...

Page 58 - Q U I C H E

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the prebaked shells and bake in a preheated oven. Quiche is done when product s...

Page 59 - R I C E

57. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Use converted, long-grain rice only. Follow package directions for proportional amounts of rice to liquid. Heat liquid or water to 170°F (77°C) and add rice. Fill pans to half the pan ...

Page 60 - B A K E D E G G C U S T A R D

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Use a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a sheet pan. Product volume and cook time is predicated on cup size. ...

Page 61 - S H E E T C A K E

59. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle. The cake is done when a toothpick inserted in the cent...

Page 62 - C H E E S E C A K E

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a preheated oven. The cheese cake is done when a toothpick inserted in the center is clean when remov...

Page 63 - P R E C O O K E D F R O Z E N F I N G E R F O O D S; T O C O O K B Y T I M E

61. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S CHICKEN NUGGETS: Approximately 40 per full-size sheet pan. CORN DOGS: Approximately 30 per full-size sheet pan. EGG ROLLS: Approximately 40 per full-size sheet pan. MINI PIZZA: Approxi...

Page 64 - F R O Z E N C O N V E N I E N C E E N T R É E PA N S

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U MC A PA C I T Y PA N S PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN. Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into...

Page 66 - F R O Z E N C O N V E N I E N C E P O R T I O N E D E N T R É E S

E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S F R O Z E N C O N V E N I E N C E P O R T I O N E D E N T R É E S P R O D U C T S P E C I F I C A T I O N S a n d P R E P A R A T I O N 64. O V E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E ...

Page 67 - B R E A K F A S T S A N D W I C H E S

65. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Thaw biscuits, croissants, or English muffins and slice horizontally. Place each ingredient on the lower half of the bread slice in the following order. 1. Sausage patty, ham slices, o...

Page 68 - C O O K I E S

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S Premixed frozen commercial cookie dough at room temperature. Premixed frozen commercial cookie dough pieces. Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet p...

Page 69 - D O U G H N U T S

67. N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S FROZEN PRECOOKED DOUGHNUTS Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can be heated from a thawed or fully frozen ...

Page 70 - D O U G H P R O O F I N G; PRODUCT PROBE CANNOT BE

N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PA N S For use with dough in the form of loaves or rolls as required. Capacities shown are provided as a general guideline only and will depend on the size and shape of the selected items to be p...

Page 71 - P R O C E D U R E B L A N K :; M O D E L

69. CLOSE THE OVEN DOOR . WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED . PRESS OR CLOSE THE OVEN DOOR . WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED . PRESS OR N U M B E R O F S H E LV E S I T E M S P E R S H E L F A P P ROX I M AT E M A X I M U M C A PAC I T Y PA N S P R...

Page 72 - S M O K E R O P E R AT I O N; C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S; . P R E PA R E U N I T F O R C O O K I N G; . P R E H E AT O V E N; S M O K I N G T I M E S; W A R N I N G

70. S M O K E R O P E R AT I O N C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S 1 . P R E PA R E U N I T F O R C O O K I N G A. Insert and adjust the required number of shelves inside the cooking cavity. Insert each shelf with curved edge of the shelf toward the back of the oven. ...

Page 73 - NOT; H O T S M O K E

71. S M O K E R O P E R AT I O N C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S 3 . P R E PA R E P R O D U C T F O R C O O K I N G A. Refer to individual cooking instructions. 4 . P R E PA R E W O O D C H I P S A. Take one container load of dry wood chips and soak the chips in wat...

Page 74 - S M O K E R O P E R AT I O N; C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S; C O L D S M O K E; TO INCREASE THE DEFAULT TEMPERATURE:

72. S M O K E R O P E R AT I O N C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S T H E O V E N M U S T B E AT R O O MT E M P E R AT U R E B E F O R E B E G I N N I N GT H E C O L D S M O K E P R O C E D U R E . A. Press power switch “ ON .” B. Press HOLD KEY. • Press the up ▲ ▲ and...

Page 75 - D O O R; T O C O O K B Y P R O B E; “ H O L D ”; E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S; S M O K E D B E E F B R I S K E T

Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Season brisket as desired. Place brisket directly on wire shelves, fat side down. Briskets can also be wrapped in clear plastic wrap for the cooking, smoking, and holding function ( O P T I O N A L ). NOTE: Due to the density of this cut of meat a smoking ...

Page 76 - S M O K E D F R E S H H A M S

P o r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) S e a s o n a s d e s i r e d a n d p l a c e h a m s d i r e c t l y o n w i r e s h e l v e s . N OTE : T h i s p r o d u c t r e q u i r e s 3 t o 4 s m o k e c y c l e s o f 1 h o u r e a c h w i t h a f u l l w o o d c h i p c o n t a i ...

Page 77 - S M O K E D P O R K R I B S

Spareribs or Pork Loin, Back Ribs ( BABY BACK RIBS ): 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) Ribs can be cooked frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping, or use rib rack shelves for more even smoke penetration. If desired, barbecue sauce can be included ...

Page 78 - S M O K E D D U C K , W H O L E

Du c k, W ho le : 4 t o 5 l b ( 2 k g ) S e a s o n a s d e s i r e d . R u b w i t h o i l a n d p a p r i k a . P l a c e d u c k s d i r e c t l y o n w i r e s h e l v e s . E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S 1 Hour 8 Hours • Press the COOK key. • Press t...

Page 79 - S M O K E D T U R K E Y

Tu r ke y W ho le : 2 5 l b ( 11 k g ) Tu r k e y m u s t b e f u l l y t h a w e d . S e a s o n a s d e s i r e d . R u b w i t h o i l , b u t t e r, o r m a r g a r i n e ( O P T I O N A L ) . N O T E : When cooking and holding overnight or holding for an extended period of time, set the cook th...

Page 80 - S M O K E D C O D

A la s ka n St r ip C o d * Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets side-by-side (tightly together) on pans. PA N P L A C E M E N T : F r o m t h e t o p o f t h e o v e n , p a n s l i d e p o s i t i o n 1 , 4 , a n d 7 . * H a d d o c k m a y b e s u b s t i t u t e d ....

Page 81 - t o 1 0 l b ( 4 t o 5 k g ); S M O K E D S A L M O N

Sa lm o n, W ho le : 8 t o 1 0 l b ( 4 t o 5 k g ) S c a l e a n d w a s h f i s h t h o r o u g h l y. I f d e s i r e d , f i s h c a n b e p l a c e d i n a s a l t b r i n e a n d r e f r i g e r a t e d f o r 2 t o 3 h o u r s . P l a c e f i s h u p r i g h t o n s h e e t p a n s . D O N O T ...

Page 82 - S M O K E D S H R I M P

Shr im p : 1 6 t o 2 0 c o u n t Shrimp may remain in the shell, or may be peeled and deveined. Season as desired. Place in a single layer on pan. E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S none 1 Hour • Press and release control ON / OFF key. • Press the TIME key. •...

Page 83 - S M O K E D B E A N S

U s e a f a v o r i t e b e a n r e c i p e . M i x i n g r e d i e n t s a n d d i v i d e i n t o s i x ( 6 ) f u l l - s i z e p a n s ( G N 1 / 1 ) . S t i r b e a n s t h o r o u g h l y b e f o r e t h e s e c o n d s m o k e c y c l e . 4 Hours 12 Hours • Press and release control ON / OFF ke...

Page 84 - C O L D S M O K E D S A L M O N; O V E R R I D E A L L O W A N C E :; T O S M O K E B Y P R O B E

Sa lm o n F illet s, F r esh: 2 - 1 / 2 t o 4 l b ( 1 t o 2 k g ) e a c h I N G R E D I E N T S R E Q U I R E D : F r e s h s a l m o n f i l l e t s o r s i d e s S e a S a l t , L a r g e C r y s t a l s G r a n u l a t e d S u g a r o r B r o w n S u g a r ( f o r b e s t c o l o r ) F O L L O W ...

Page 85 - SA U M ON F U M E; Fresh Salmon Fillets:; OVEN MUST BE AT ROOM

E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S 83. C O L D S M O K E D S A L M O N SA U M ON F U M E Fresh Salmon Fillets: 2-1/2 to 4 lb ( 1 to 2 kg) each INGREDIENTS REQUIRED Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated Sugar or Brown Sugar (for bes...

Page 86 - F O O D H O L D I N G & S A N I T A T I O N; F O O D H O L D I N G - F U N C T I O N & VA L U E

84. F O O D H O L D I N G & S A N I T A T I O N F O O D H O L D I N G - F U N C T I O N & VA L U E G E N E R A L H O L D I N G G U I D E L I N E S In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Oven have been emphasized. If practical to the ...

Page 87 - Only HOT food should be placed into the cabinet.; GENERAL HOLDING CABINET OPERATION

85. F O O D H O L D I N G & S A N I T A T I O N 1 . PREHEAT THE HOLDING CABINET • 200°F (93°C) FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and willremain lit as long as the unit is calling for heat. Allow aminimum of 30 mi...

Page 88 - S A N I T A T I O N; CENTER FOR FOOD SAFETY AND APPLIED; S A N I TAT I O N a n d H A N D L I N G

S A N I T A T I O N Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute ...

Page 89 - A ll h e ate d food m u st be m ain tain e d at 140°F to; S U M M A RY; Center for Food Safety and Applied Nutrition; F O O D S A F E T Y G U I D E L I N E S

87. F O O D H O L D I N G & S A N I T A T I O N Safe food handling practices to prevent food- borne illness is of critical importance to the health and safety of your customers. HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedur...

Page 91 - C O O K / H O L D / S E RV E S Y S T E M S

M N - 2 8 6 5 6 • 1 0 / 0 9 W 1 6 4 N 9 2 2 1 W a t e r S t r e e t ● P . O . B o x 4 5 0 ● M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / C A N A DA ● FA X : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( ...

Alto-Shaam MN-28656 - Manual

Table of Contents:

Summary

Other Alto-Shaam Models