Page 2 - L O W T E M P E R A T U R E C O O K I N G A N D H O L D I N G O V E N S; G E N E R A L I N D E X
MN-29492 • 03/11 L O W T E M P E R A T U R E C O O K I N G A N D H O L D I N G O V E N S G E N E R A L I N D E X W 1 6 4 N 9 2 2 1 W a t e r S t r e e t l P . O . B o x 4 5 0 l 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 l U . S . A . PHONE: (262)251-3800 (800)558-8744 u . s ...
Page 3 - Welcome to the cost saving convenience; Halo Heat is an entirely different system; LOW TEMPERATURE
cooking guidelines - deluxe control • 1 Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat. The heating method provided by Halo Heat low temperature cooking and holdin...
Page 4 - L O W T E M P E R A T U R E C O O K I N G F A C T S; I N T R O D U C T I O N; MEAT AND NUTRITION
cooking guidelines - deluxe control • 2 L O W T E M P E R A T U R E C O O K I N G F A C T S 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 food preparation is proper nutrition. Meat is one of the best sources of protein; i...
Page 5 - SHRINKAGE CONTROL AND COOKING TIME; TO CALCULATE MEAT SHRINKAGE
cooking guidelines - deluxe control • 3 L O W T E M P E R A T U R E C O O K I N G F A C T S I N T R O D U C T I O N SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES. 1. Temperature at which meat is cooked: The higher the temperature at which...
Page 6 - LABOR AND EQUIPMENT COST REDUCTION
cooking guidelines - deluxe control • 4 L O W T E M P E R A T U R E C O O K I N G F A C T S 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, st...
Page 7 - SMOKERS
cooking guidelines - deluxe control • 5 L O W T E M P E R A T U R E C O O K I N G F A C T S I N T R O D U C T I O N Model Product Capacity Shelf Capacity Full-Size Pans (GN1/1) 12" x 20" 18" x 26" Full-Size Sheet Pans Overall Dimensions AS-250 25 lbs. (11 kg) 1 1 — 17-1/4" x 33-9...
Page 8 - SMOKER OPTIONS AND ACCESSORIES
cooking guidelines - deluxe control • 6 L O W T E M P E R A T U R E C O O K I N G F A C T S I N T R O D U C T I O N SMOKER OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III Bumper, Full Perimeter ( not available with 2-1/2" casters ) 5010371 5010371 5009767 5009767 Carving H...
Page 9 - G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S; O P E R A T I O N; OVEN CHARACTERISTICS; Before operating the oven,; D A N G E R; SEVERE DAMAGE OR; WARRANTY BECOMES VOID IF
cooking guidelines - deluxe control • 7 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N OVEN CHARACTERISTICS The oven is equipped with a special, low-heat-density, heating cable. Through the Halo Heat ® concept, the heating cable is mounted against the walls o...
Page 10 - pressed; CONTROL FEATURES; I M P O R T A N T; in this manual or call an authorized service technician.; i j k; Double
cooking guidelines - deluxe control • 8 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N A B C D E F G H I A B C D E F G H I 1. On/Off Key The on/off control system key operates the functions of the control panel. If there is any power loss during operation, th...
Page 11 - To stop an operation at any time; Press and hold; To turn oven control panel off; Press and hold the; Door open indicator; If such an event has occurred, it is strongly; Highest Temperature:; O P E R A T I N G F E A T U R E S & F U N C T I O N S
cooking guidelines - deluxe control • 9 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N To stop an operation at any time — Press and hold the s tart Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain ...
Page 12 - See following page for additional Smoking; To Cook/Hold/Smoke using Preset Menu Keys; Programming a Preset; C A U T I O N
cooking guidelines - deluxe control • 10 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N Cook/Hold/Smoke Instructions Press and release control O n / O ff key. The oven will beep for one second and power to the unit will be indicated by an illuminated green in...
Page 13 - Erasing a Preset
cooking guidelines - deluxe control • 11 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N Programming a Preset Select the product to be programmed and begin programming with the oven control power O ff . Press and release control O n / O ff key. The oven will b...
Page 14 - r e s e t; Keys Lock and Unlock; press and hold the; Control Panel Lock and Unlock; press and hold; Preset
cooking guidelines - deluxe control • 12 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N P r e s e t Keys Lock and Unlock p reset Keys A through H can be locked in order to prevent storing, altering or erasing a program.To lock the P reset Keys, press and hold...
Page 15 - or p; Hot Smoke Procedure; W A R N I N G
cooking guidelines - deluxe control • 13 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N Preparation Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip p...
Page 16 - S M O K I N G P R O C E D U R E O P T I O N S; Remove product from the oven after the minimum; S M O K I N G T I M E S; It is recommended the operator be familiar with the
cooking guidelines - deluxe control • 14 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N S M O K I N G P R O C E D U R E O P T I O N S Many of the procedures listed in the front section of this guide can be adapted to the Alto-Shaam Smoker. 1. Follow the load ...
Page 17 - C H E F O P E R A T I N G T I P S; n e e d
cooking guidelines - deluxe control • 15 G E N E R A L O P E R A T I O N - D E L U X E C O N T R O L O V E N S O P E R A T I O N C H E F O P E R A T 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 approximatel...
Page 18 - F O O D H O L D I N G A N D S A N I T A T I O N; R E H E A T I N G
cooking guidelines - deluxe control • 16 F O O D H O L D I N G A N D S A N I T A T I O N F O O D H O L D I N G A N D S A N I T A T I O N INTERNAL PRODUCT TEMPERATURE TIME * IN hOLD CyCLE REqUIRED by fOOD CODE 130°f (54°C) 1 hOUR , 52 MINUTEs 131°f (55°C) 1 hOUR , 29 MINUTEs 133°f (56°C) 56 MINUTEs 1...
Page 19 - GENERAL HOLDING GUIDELINES
cooking guidelines - deluxe control • 17 F O O D H O L D I N G A N D S A N I T A T I O N F O O D H O L D I N G A N D S A N I T A T I O N FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Oven have been emphasized. If...
Page 21 - CENTER FOR FOOD SAFETY AND APPLIED
cooking guidelines - deluxe control • 19 F O O D H O L D I N G A N D S A N I T A T I O N F O O D H O L D I N G A N D 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 relationshi...
Page 22 - FOOD SAFETY GUIDELIES; 5 0 ° F ( 6 0 ° C t o 6 5 ° C ) a f t e r b e i n g h e a t e d . F o o d s; SUMMARY; Center for Food Safety and Applied Nutrition
cooking guidelines - deluxe control • 20 F O O D H O L D I N G A N D S A N I T A T I O N F O O D H O L D I N G A N D S A N I T A T I O N FOOD SAFETY GUIDELIES Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP, an ac...
Page 23 - C L E A N I N G A N D M A I N T E N A N C E; PROTECTING STAINLESS STEEL SURFACES; It is important to guard against corrosion; CLEANING AGENTS; 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; DAILY PRONG CLEANING; Wipe the entire prong casing, and between each prong with a clean
cooking guidelines - deluxe control • 21 C L E A N I N G A N D M A I N T E N A N C E C L E A N I N G A N D M A I N T E N A N C E PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can co...
Page 24 - EQUIPME NT CARE
cooking guidelines - deluxe control • 22 C L E A N I N G A N D M A I N T E N A N C E C L E A N I N G A N D M A I N T E N A N C E EQUIPME NT CARE Under normal circumstances, this oven should provide you with long and trouble-free service. There is no preventative maintenance required, however, the fo...
Page 25 - P R O D U C T I N D E X; C O O K I N G G U I D E L I N E S; Quantites listed in this section are per oven comparment
P R O D U C T I N D E X cooking guidelines - deluxe control • 23 C O O K I N G G U I D E L I N E S B E E F Beef Brisket ................................................ 24 Beef Short Ribs .......................................... 24 Beef Short Ribs, Braised ............................ 24 Beef Stri...
Page 26 - 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; BEEF BRISKET
cooking guidelines - deluxe control • 24 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 B E E F , L A M B , V E A L PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF SHORT RIBS, BRAISED SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces Short R...
Page 27 - BEEF STRIPLOIN
cooking guidelines - deluxe control • 25 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 B E E F , L A M B , V E A L PRODUCT > BEEF STRIPLOIN PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT Short-Cut, Boneless: 8-12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9...
Page 28 - CORNED BEEF
cooking guidelines - deluxe control • 26 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 B E E F , L A M B , V E A L PRODUCT > CORNED BEEF RIBEYE BEEF ROUND SIZE OF MEAT 9 to 12 lb (4 to 5 kg) Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg) Beef Round, Top (Inside), ...
Page 29 - BEEF ROUND
cooking guidelines - deluxe control • 27 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 B E E F , L A M B , V E A L PRODUCT > BEEF ROUND (CAFETERIA OR STEAMSHIP) TENDERLOIN VEAL LOIN SIZE OF MEAT Any one of a variety of beef rounds used for carving on a buffet line. May be ...
Page 30 - LAMB RACKS
cooking guidelines - deluxe control • 28 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 B E E F , L A M B , V E A L ITEM > LAMB, LEG LAMB RACKS (FRENCHED) LAMB SHANKS SIZE OF MEAT Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single, Frenched: 7-b...
Page 31 - P O R K , P R O C E S S E D M E A T S; PORK CHOPS
cooking guidelines - deluxe control • 29 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 P O R K , P R O C E S S E D M E A T S PRODUCT > PORK LEG, FRESH HAM - cured and smoked PORK CHOPS SIZE OF MEAT Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg) Ham, Boneless, Skinless, Cured and...
Page 32 - PORK LOIN
cooking guidelines - deluxe control • 30 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 P O R K , P R O C E S S E D M E A T S PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS SIZE OF MEAT Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg) Pork Shoulder, Boston Butt, Boneless: 8 t...
Page 33 - PROCESSED MEATS
cooking guidelines - deluxe control • 31 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 P O R K , P R O C E S S E D M E A T S PRODUCT > PIG, WHOLE PROCESSED MEATS RECIPE SIZE OF MEAT 33 lb. whole pig Sausage, Fresh: Any of a variety of processed meat product including brat-...
Page 34 - P O U L T R Y; AND HALVES
cooking guidelines - deluxe control • 32 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 P O U L T R Y PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. 2-1/4 to 2-3/4 lb (1 to 1,2 kg) INSTRUCTIONS Clean chicken and r...
Page 35 - CORNISH HENS
cooking guidelines - deluxe control • 33 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 P O U L T R Y PRODUCT > CHICKEN, FRIED ( two - step method *) CORNISH HENS 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...
Page 36 - DUCK CONFIT
cooking guidelines - deluxe control • 34 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 P O U L T R Y PRODUCT > DUCK, WHOLE DUCK CONFIT TURKEY SIZE OF MEAT Duck, Whole: 4 to 5 lb (2 kg) Duck, Pieces Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as desired. Rub with oil a...
Page 37 - TURKEY BREAST
cooking guidelines - deluxe control • 35 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 P O U L T R Y PRODUCT > TURKEY BREAST TURKEY ROLL RECIPE SIZE OF MEAT 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8-12 lb (4-5 kg) INSTRUCTIONS Turkey breast should be at a refrigerated t...
Page 38 - F I S H; SALMON STEAKS
cooking guidelines - deluxe control • 36 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 F I S H PRODUCT > FISH, BAKED SALMON STEAKS TROUT SIZE OF MEAT Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams) 6 to 8 oz (170 to 227 grams), 1" (25mm) thick Whole: 1 lb (...
Page 39 - M I S C E L L A N E O U S; QUICHE
cooking guidelines - deluxe control • 37 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 M I S C E L L A N E O U S PRODUCT > QUICHE RICE BAKED EGG CUSTARD ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Prebake the shells in pie plates at 275°F (135°C) for approximate...
Page 40 - AU GRATIN POTATOES
cooking guidelines - deluxe control • 38 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 M I S C E L L A N E O U S PRODUCT > AU GRATIN POTATOES CANNING CRÈME BRULEE ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Follow recipe as desired. Follow recipe as desired. Fol...
Page 41 - TEMPERING CHOCOLATE
cooking guidelines - deluxe control • 39 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 M I S C E L L A N E O U S PRODUCT > TEMPERING CHOCOLATE SHEET CAKE CHEESE CAKE ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Place chocolate in pan Use a favorite cake recipe or...
Page 42 - FROZEN
cooking guidelines - deluxe control • 40 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 M I S C E L L A N E O U S PRODUCT > FROZEN CONVENIENCE ENTR É ES FROZEN PORTIONED CONVENIENCE ENTR É ES ITEM/AMOUNT As needed As needed INSTRUCTIONS PRODUCT MUST BE FULLY FROZEN WHEN PLA...
Page 43 - FROZEN CONVENIENCE ENTR; series; FROZEN PORTIONED CONVENIENCE ENTR; series; series
cooking guidelines - deluxe control • 41 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 M I S C E L L A N E O U S 3 6 9 DRIP PAN quantity timer setting half - pans total hours 1 2 hours, 30 minutes 2 2 hours, 45 minutes 3 3 hours, 30 minutes 4 3 hours, 30 minutes 5 4 hours, 00...
Page 44 - PRECOOKED FROZEN FINGER FOOD
cooking guidelines - deluxe control • 42 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 M I S C E L L A N E O U S PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES ITEM/AMOUNT CHICKEN NUGGETS: 40 per full-size sheet pan*. CORN DOGS: 30 per full-size sheet pan*. EG...
Page 45 - COOKIES
cooking guidelines - deluxe control • 43 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 M I S C E L L A N E O U S PRODUCT > COOKIES PROOFING DOUGH ITEM/AMOUNT Premixed frozen commercial cookie dough at room temperature.Premixed frozen commercial cookie dough pieces. As need...
Page 46 - S M O K E D B E E F; PASTRAMI
cooking guidelines - deluxe control • 44 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 S M O K E D B E E F PRODUCT > BEEF BRISKET, SMOKED PASTRAMI BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Corned Beef: As needed Beef Tongue: 3-1/4 lb (1,5 ...
Page 47 - S M O K E D P O R K; HAM
cooking guidelines - deluxe control • 45 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 S M O K E D P O R K PRODUCT > HAM RIBS PORK BUTT ITEM/AMOUNT Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) Spareribs or Pork Loin, Back Ribs ( baby back ribs ): 1-1/2 down (38 mm or less) Pork...
Page 48 - S M O K E D P O R K A N D P O U L T R Y; PORK BELLY
cooking guidelines - deluxe control • 46 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 S M O K E D P O R K A N D P O U L T R Y PRODUCT > PORK BELLY DUCK, SMOKED TURKEY, SMOKED ITEM/AMOUNT Pork Belly: As needed Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INST...
Page 49 - S M O K E D F I S H A N D S H R I M P; WHOLE SMOKED
cooking guidelines - deluxe control • 47 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 S M O K E D F I S H A N D S H R I M P PRODUCT > FISH FILLETS, SMOKED WHOLE SMOKED SALMON SHRIMP, SMOKED ITEM/AMOUNT Fish fillets: As needed Haddock may be substituted. Salmon, Whole: 8 t...
Page 50 - C O L D S M O K I N G; COLD SMOKED SALMON; SMOKING PROCEDURE; OVEN MUST BE AT ROOM TEMPERATURE BEFORE
cooking guidelines - deluxe control • 48 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 C O L D S M O K I N G PRODUCT > COLD SMOKED SALMON ITEM/AMOUNT SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each INSTRUCTIONS INGREDIENTS REQUIREDFresh Salmon Fillets or S...
Page 51 - COLD SMOKED
cooking guidelines - deluxe control • 49 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 C O L D S M O K I N G PRODUCT > COLD SMOKED CANNED TOMATOES RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Add tomatoes to pan. SUGGESTED PAN Full-Size Hotel Pan NO. OF SHELVES 767, 17...
