Alto-Shaam 1000-TH SERIES - Manuals

Page 2 - L O W T E M P E R AT 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 RA L IN D E X

# 5 6 6 • 2 / 0 8 L O W T E M P E R AT 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 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...

Page 3 - We l c o m e t o t h e; Halo Heat is an entirely different system; L O W T E M P E R AT U R E

S E C T I O N 1 • L OW 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 1 . We l c o m e t o t h e c o s t s a v i n g c o n v e n i e n c e o f L o w Te m p e r a t u r e C o o k i n g . In 1968, Alto-Shaam invented the first automatic, commercial cook and hold ovenfeaturing the principle...

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

S E C T I O N 1 • L OW 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 2 . 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 suc...

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; L O W T E M P E R AT U R E C O O K I N G FA C T S; SHRINKAGE CONTROL AND COOKING TIME

S E C T I O N 1 • L OW 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 3 . L O W T E M P E R A T 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 ...

Page 6 - LABOR AND EQUIPMENT COST REDUCTION

S E C T I O N 1 • L OW 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 4 . 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 ...

Page 7 - M A N U A L 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

S E C T I O N 1 • L OW 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 5 . L O W T E M P E R A T U R E C O O K I N G I N T R O D U C T I O N M A N U A L 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 1 0 0 0 - T H - I 1 0 0 0 - T H - I I 1000-TH-II SPLIT 7 5 0 -...

Page 8 - O P E R A T I O N; Halo Heat; clean both the

S E C T I O N 2 • O P E R AT I O N 6 . O P E R A T I O N O V E N C H A R A C T E R I S T I C S The oven 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 compartment toprovide an eve...

Page 9 - O V E N C O M PA R T M E N T C O N T R O L PA N E L I D E N T I F I C AT I O N

S E C T I O N 2 • O P E R AT I O N 7 . O V E N C O M PA R T M E N T C O N T R O L PA N E L I D E N T I F I C AT I O N 1 . Press oven POWER SWITCH 쐄 “ O N . ” • POWER “ O N ” INDICATOR SWITCH will illuminate and will remain lit as long as the power switch is in the “ O N ” position. 2 . Set “ H O L D...

Page 10 - DO NOT; C O O K I N G a n d H O L D I N G P R O C E D U R E S — M A N U A L O V E N S

S E C T I O N 2 • O P E R AT I O N 8 . O P E R A T I O N 1 . P R E PA R E O V E N F O R C O O K I N G A . Insert and adjust the required number ofshelves inside the cooking compartment.Place the curved edge of the shelf towardthe back of the oven. B . Adjust the inside door vents as indicated inthe ...

Page 11 - . D E T E R M I N I N G I F P R O D U C T; Allow COOK timer to cycle to the

S E C T I O N 2 • O P E R AT I O N 9 . O P E R A T I O N 8 . D E T E R M I N I N G I F P R O D U C T I S S U F F I C I E N T LY C O O K E D A . Allow COOK timer to cycle to the “ O F F ” position. B . Before opening the oven door, leave theproduct in the HOLD cycle for a minimum ofone hour. This tim...

Page 12 - . R E H E A T I N G

S E C T I O N 2 • O P E R AT I O N 1 0 . O P E R A T I O N C O O K I N G a n d H O L D I N G P R O C E D U R E S — M A N U A L O V E N S 9 . R E H E A T I N G A . Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated. B . Product can be removed from refrigerat...

Page 13 - D O N OT OV E R L OA D

S E C T I O N 2 • O P E R AT I O N 1 1 . O P E R A T I O N C H E F O P E R AT I N G T I P S 1 . For cooking specific products, refer toindividual cook and hold instructions. 2 . To set time, turn the timer knob past therequired number of hours, then immediatelybring it back to the correct setting. 3...

Page 14 - 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 N D P R E V E N T I V E M A I N T E N A N C E

C L E A N I N G & M A I N T E N A N C E S E C T I O N 3 • C L E A N I N G & M A I N T E N A N C E 1 2 . 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 I t i s i m p o r t a n t t o g u a r d a g a i n s t c o r r o s i o n i n t h e c a r e o f s t a i n l e s s s t e e l s u ...

Page 15 - better and lasts longer.; CLEAN DAILY

C L E A N I N G & M A I N T E N A N C E S E C T I O N 3 • C L E A N I N G & M A I N T E N A N C E 1 3 . The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. There is an important relationship between cleanliness an...

Page 16 - C O O K I N G G U I D E L I N E S; O V E N P R E H E A T I N S T R U C T I O N S; B E F O R E C O O K I N G P R O D U C T :

S E C T I O N 4 • B E E F 1 4 . C O O K I N G G U I D E L I N E S BE E F Beef Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . .15Beef Short Ribs . . . . . . . . . . . . . . . . . . . . . . . .16Beef Striploin . . . . . . . . . . . . . . . . . . . . . . . . .17Corned Beef . . . . . . . . ...

Page 17 - B E E F B R I S K E T; M O D E L S; “ H O L D ”

B e e f B r i s k e t , F r e s h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves. S E C T I O N 4 • B E E F 1 5 . B E E F B R I S K E T 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O ...

Page 18 - B E E F S H O R T R I B S

S h o r t R i b s : 1 0 t o 1 2 o z . p i e c e s Season as desired. Place ribs side-by-side in pans.For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additionalproduct moisture. S E C T I O N 4 • B E E F 1 6 . B E E F S H O R T R I B S 5 0 0 S E R I E S 7 5 0 S E ...

Page 19 - B E E F S T R I P L O I N

L o i n , S t r i p L o i n , S h o r t - C u t , B o n e l e s s : 8 t o 1 2 l b ( 4 t o 5 k g ) Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 1 7 . B E E F S T R I P L O I N 5 0...

Page 20 - C O R N E D B E E F

C o r n e d B e e f : 9 t o 1 2 l b ( 4 t o 5 k g ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf. S E C T I O N 4 • B E E F 1 8 . C O R N E D B E E F 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHELVES I ...

Page 21 - H A M B U R G E R S

G ro u n d B e e f ( f r e s h , n o t f ro z e n ) : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( M I N I M U M ) G ro u n d B e e f, f ro z e n : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( M I N I M U M ) Place hamburger patties side-by-side directly on sheet pans. S E C T I O N 4 • B E E F 1 9 . ...

Page 22 - P R I M E R I B

B e e f R i b , R o a s t R e a dy, w i t h Fa t C a p , # 1 0 9 : 2 0 l b ( 9 k g ) Av e r ag e We i g h t Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 2 0 . P R I M E R I B 5 0 0 S E R I E S 7 5 0 ...

Page 23 - P R I M E R I B S P E C I A L

B e e f R i b , R o a s t R e a dy S p e c i a l , T i e d : 1 4 t o 1 8 l b ( 6 t o 8 k g ) Av e r ag e We i g h t Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 2 1 . P R I M E R I B S P E C I A L 5 ...

Page 24 - R I B E Y E

B e e f R i b eye R o l l , L i p O n , # 1 1 2 A : 8 t o 1 2 l b ( 3 t o 5 k g ) Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 2 2 . R I B E Y E 5 0 0 S E R I E S 7 5 0 S E R I E S 1...

Page 25 - B E E F R O U N D

B e e f R o u n d , To p ( I n s i d e ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) B e e f R o u n d , B o t t o m ( G o o s e n e ck ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) Season as desired. Place roasts directly on wire shelves with fat side down. Place larger roas...

Page 26 - 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

Any one of a variety of beef rounds used for carving on a buffet line. May be bone-in or boneless and may have a handle on or off as required. W E I G H T R A N G E : 40 to 50 lb (18 to 23 kg) 50 to 80 lb (23 to 36 kg) Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) w...

Page 27 - T E N D E R L O I N

B e e f L o i n , F u l l Te n d e r l o i n , S i d e M u s cl e O f f, S k i n n e d : 4 t o 6 l b ( 2 t o 3 k g ) Season as desired. Place tenderloins directly on wire shelves. S E C T I O N 4 • B E E F 2 5 . T E N D E R L O I N 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S ...

Page 28 - V E A L L O I N

Ve a l L o i n , Tr i m m e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place directly on wire shelves. S E C T I O N 4 • V E A L 2 6 . V E A L L O I N 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHELVES I T E M S P E R S H E L F A P P ROX I M AT E M A X...

Page 30 - L A M B R A C K S

L a m b R a ck , R o a s t R e a dy, S i n g l e , F r e n c h e d : 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. S E C T I O N 4 • L A M B 2 8 . L A M B R A C K S ( F r e n c h e d ) 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER...

Page 32 - H A M , C U R E D A N D S M O K E D

D O O R V E N T S : O N E - H A L F O P E N H a m , B o n e l e s s , S k i n l e s s , C u r e d a n d S m o k e d : 1 0 t o 1 4 l b ( 4 , 5 t o 6 k g ) Place ham directly on wire shelves for cooking. S E C T I O N 4 • P O R K 3 0 . H A M , C U R E D A N D S M O K E D 5 0 0 S E R I E S 7 5 0 S E R ...

Page 33 - P O R K C H O P S

Po r k L o i n C h o p s : . . . . . . 3 t o 8 o z ( 8 5 t o 2 2 7 g r a m s ) a p p rox i m a t e w e i g h t r a n g e Po r k L o i n R i b C h o p s w i t h Po ck e t ( S T U F F E D ) : . . . 5 t o 8 o z ( 1 4 2 t o 2 2 7 g r a m s ) a p p rox i m a t e w e i g h t r a n g e T h i ck n e s s : ....

Page 34 - P O R K L O I N

D O O R V E N T S : O N E - H A L F O P E N Po r k L o i n , B o n e l e s s , T i e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place roasts directly on wire shelves for cooking. S E C T I O N 4 • P O R K 3 2 . P O R K L O I N 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O ...

Page 35 - P O R K S H O U L D E R

Po r k S h o u l d e r, B o s t o n B u t t , B o n e l e s s : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place in pans. S E C T I O N 4 • P O R K 3 3 . P O R K S H O U L D E R 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHELVES I T E M S P E R S H E L F A...

Page 36 - P O R K R I B S

D O O R V E N T S : O N E - H A L F O P E N S p a r e r i b s : 1 - 1 / 2 d ow n ( 3 8 k g o r l e s s ) Po r k L o i n , B a ck R i b s ( BA B Y BAC K R I B S ) : 1 - 1 / 2 d ow n ( 3 8 k g o r l e s s ) Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly...

Page 37 - P R O C E S S E D M E AT S

S a u s ag e , F r e s h : 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. Add a sufficient amount of hot water so that it just covers the bottom of each pan. Cover each pan with...

Page 38 - C H I C K E N B R E A S T S

C h i ck e n B r e a s t s , B o n e l e s s : 8 o z ( 2 2 7 g r a m s ) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or margarine ( OPTIONAL ), and lightly sprinkle with salt, pepper, and paprika. S E C T I O N 4 • P O U LT RY 3 6 . C H I C K...

Page 39 - C H I C K E N , P I E C E S a n d H A LV E S

C h i ck e n : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) av e r a g e w e i g h t Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( OPTIONAL ). Season as desired and sprinkle with paprika. S E C T I O N 4 • P O U LT RY 3 7 . C H I C K E N , P I E C E S a n ...

Page 40 - C H I C K E N , W H O L E

C h i ck e n , W h o l e : 2 - 1 / 4 t o 2 - 3 / 4 l b ( 1 t o 1 , 2 k g ) Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( OPTIONAL ). Season as desired and sprinkle with paprika. F o r b e t t e r w h o l e b i rd a p p e a r a n c e , f o l d c h i c k e n w i n ...

Page 41 - F O L L OW L OA D C A PAC I T I E S F O R C H I C K E N , P I E C E S & H A LV E S; C H I C K E N , F R I E D —; T W O; T WO - S T E P F R I E D C H I C K E N; F RY I N G D I R E C T LY F RO M T H E OV E N

C h i ck e n P i e c e s : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) f r ye r, 8 p i e c e c u t Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredge in dry breading. Coat pans with vegetable release spray. Place chicken side-by-side...

Page 42 - C O R N I S H H E N S

R o ck C o r n i s h G a m e H e n s : 1 2 o z ( 3 4 0 g r a m s ) e a c h 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), cross hen legs and insert both legs through the slit. Brush hens with oil, butter, or m...

Page 44 - T U R K E Y

Tu r k ey, W h o l e : 2 5 l b ( 1 1 k g ) Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( OPTIONAL ), and sprinkle with paprika. Place directly on wire shelves. S E C T I O N 4 • P O U LT RY 4 2 . T U R K E Y 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E ...

Page 45 - T U R K E Y B R E A S T

Tu r k ey B r e a s t : 1 0 t o 1 5 l b ( 5 t o 7 k g ) Turkey breast should be at a refrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a preheated oven. Season as desired. Brush with oil, butter or margarine ( OPTIONAL ), and sprinkle with paprika. Place breasts directly on wire she...

Page 46 - T U R K E Y R O L L

Tu r k ey R o l l , P r e c o o k e d , F ro z e n : 8 t o 1 2 l b ( 4 t o 5 k g ) Place fully frozen turkey rolls directly on wire shelves to reheat. S E C T I O N 4 • P O U LT RY 4 4 . T U R K E Y R O L L 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHELVES I T E M...

Page 48 - S A L M O N S T E A K S

S a l m o n S t e a k s : 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 h i ck Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired. S E C T I O N 4 • F I S H 4 6 . S A L M O N S T E A K S 5 0 0 S E R I E S 7 5 0 S E R...

Page 49 - T R O U T

Tro u t , W h o l e : 1 l b ( 4 5 4 g m ) d r e s s e d Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired. S E C T I O N 4 • F I S H 4 7 . T R O U T 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHE...

Page 50 - P O TAT O E S , B A K E D

Po t a t o e s , B a k i n g : 8 0 t o 9 0 c o u n t Always store potatoes at room temperature. Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoesdirectly on wire shelves. S E C T I O N 4 • M I S C E L L A N E O U S 4 8 . 5 0 0 S E R I...

Page 51 - Q U I C H E

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 sets-up. S E C T I O N 4 • M I S C E L L A N E O U S 4 9 . Q U I C H E 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 ...

Page 52 - R I C E

Use 1 x 1 or 1 x 1-1/2 ratio of rice to water. Rice that is high in starch needs to be rinsed. Fill pans to half the pan depthand cover pans with foil. S E C T I O N 4 • M I S C E L L A N E O U S 5 0 . R I C E 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHELVES I T ...

Page 53 - B A K E D E G G C U S TA R D

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.NO WATER BATH IS REQUIRED. Bake in a preheated oven. Custard is done when knife inserted in center of cup is clean when removed. S E C T I O N 4 • M I S C E L L A N E O U...

Page 54 - S H E E T C A K E

Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during thecooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when removed. S E C T I O N 4 • M I S C E L L A N E O U S 5 2 . S H E E T C A K E 5 0 0 S E R...

Page 55 - C H E E S E C A K E

Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheesecake is done when a toothpick inserted in the center is clean when removed. To prevent cracking, allow the cheese caketo remain in the oven until it reaches room temperature. S E C T I...

Page 56 - F R O Z E N C O N V E N I E N C E E N T R É E S

P RO D U C T M U S T B E F U L LY F RO Z E N W H E N P L AC E D I N A P R E H E AT E D OV E N . Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on ...

Page 57 - F R O Z E N P O R T I O N E D C O N V E N I E N C E E N T R É E S

D O O R V E N T S : C L O S E D P RO D U C T M U S T B E F U L LY F RO Z E N W H E N P L AC E D I N A P R E H E AT E D OV E N . Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartmen...

Page 58 - 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

C H I C K E N N U G G E T S : Approximately 40 per full-size sheet pan C O R N D O G S : Approximately 30 per full-size sheet pan E G G RO L L S : Approximately 40 per full-size sheet pan M I N I P I Z Z A : Approximately 12 to 15 per full-size sheet pan Line sheet pans with baking pan liners (optio...

Page 59 - B R E A K FA S T S A N DW I C H E S , F R E S H O R P R E M A D E

A p p rox i m a t e ly 3 6 w r a p p e d s a n dw i ch e s p e r f u l l - s i z e s h e e t p a n . S E C T I O N 4 • M I S C E L L A N E O U S 5 7 . B R E A K FA S T S A N DW I C H E S , F R E S H O R P R E M A D E 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHELV...

Page 60 - C O O K I E S

P r e m i xe d f ro z e n c o m m e rc i a l c o o k i e d o u g h a t ro o m t e m p e r a t u r e .P r e m i xe d c o m m e rc i a l f ro z e n c o o k i e d o u g h p i e c e s . Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet pans with baking pan liners. Use a numbe...

Page 61 - D O U G H N U T S

F ro z e n P r e c o o k e d D o u g h nu t s 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 state. For more even heating, place pans with solid doughnuts toward the top of the oven compartm...

Page 62 - P R O O F I N G D O U G H

Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature. Preheat oven for 45-60 Minutes. Pour approximately 2 quarts (c. 2 liters) of hot water, 140-180°F (60-82°C) into a pan on the bottom surface of the holding compartment. S E C T I O N 4 • M I S C E L ...

Page 63 - N O T E S

S E C T I O N 4 • M I S C E L L A N E O U S 6 1 . N O T E S

Page 64 - S M O K E R O P E R A T I O N; C O N T R O L S A N D I N D I C AT O R S; S M O K I N G O V E N C O N T R O L P A N E L

S E C T I O N 5 • L OW T E M P E R AT U R E C O O K I N G & S M O K I N G O P E R AT I O N 6 2 . S M O K E R O P E R A T I O N C O N T R O L S A N D I N D I C AT O R S 1 . Turn upper oven POWER SWITCH 쐄 “ O N .” A . POWER “ O N ” INDICATOR SWITCH will illuminate and will remain lit as long as th...

Page 65 - N OT; 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 — M A N U A L O V E N S

S E C T I O N 5 • L OW T E M P E R AT U R E C O O K I N G & S M O K I N G O P E R AT I O N 6 3 . S M O K E R O P E R A T I O N 1 . P R E PA R E O V E N 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 sh...

Page 66 - . S E T S M O K I N G T I M E R; S M O K I N G T I M E S

S E C T I O N 5 • L OW T E M P E R AT U R E C O O K I N G & S M O K I N G O P E R AT I O N 6 4 . S M O K E R O P E R A T I O N 8 . S E T S M O K I N G T I M E R A . The Smoking Timer activates the heating element located within the Wood Chip Container. When the Wood Chip Container is full, and t...

Page 67 - 1 . R E H E A T I N G; C A R E a n d C L E A N I N G

S E C T I O N 5 • L OW T E M P E R AT U R E C O O K I N G & S M O K I N G O P E R AT I O N 6 5 . S M O K E R O P E R A T I O N 1 1 . R E H E A T I N G A . Any overproduction must be removed from the oven, wrapped, quickly chilled, and refrigerated. Product can be removed from refrigeration and r...

Page 68 - S M O K E D B E E F T O N G U E; S M O K E D B E E F B R I S K E T; C O O K I N G & S M O K I N G G U I D E L I N E S

none S E C T I O N 6 • S M O K I N G P R O C E D U R E S 6 6 . 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHELVES 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 Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Season brisket as desired. Place brisket directly o...

Page 69 - S M O K E D F R E S H H A M S; S M O K E D P O R K R I B S

S E C T I O N 6 • S M O K I N G P R O C E D U R E S 6 7 . none S M O K E D F R E S H H A M S 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHELVES 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 Fresh Ham: 14 to 17 lb (6 to 8 kg) Season as desired and pla...

Page 70 - S M O K E D D U C K; S M O K E D T U R K E Y

none S E C T I O N 6 • S M O K I N G P R O C E D U R E S 6 8 . S M O K E D D U C K 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHELVES 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 Duck, Whole: 4 to 5 lb (2 kg) Season as desired. Rub with oil and paprika. ...

Page 71 - S M O K E D F I S H F I L L E T S; W H O L E S M O K E D S A L M O N

S E C T I O N 6 • S M O K I N G P R O C E D U R E S 6 9 . 12" 20" x 2-1/2" (GN 1/1 ) PA N P L AC E M E N T : Position 1, 4, & 7 FROM THE TOP OF THE OVEN S M O K E D F I S H F I L L E T S 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHELVES I T E M S P E R S H E L F A P P ROX...

Page 72 - S M O K E D S H R I M P

S h r i m 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 side-by-side on pans. S M O K E D S H R I M P 7 6 7 - S K 1 7 6 7 - S K M O D E L S NUMBER OF SHELVES 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...

Page 73 - C O L D S M O K E D S A L M O N; I N G R E D I E N T S R E Q U I R E D; P R E PA R AT I O N; S M O K I N G P R O C E D U R E

S E C T I O N 6 • S M O K I N G P R O C E D U R E S 7 1 . C O L D S M O K E D S A L M O N P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N D O O R V E N T S : C L O S E D W O O D C H I P C O N T A I N E R : F U L L 12" x 20" x 2-1/2" (GN 1/1 : 325mm x 530mm x 65mm) 7 6 ...

Page 74 - F O O D H O L D I N G a n d S A N I T A T I O N; G E N E R A L H O L D I N G G U I D E L I N E S

S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TAT I O N 7 2 . 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 practical to the i...

Page 75 - GENERAL HOLDING CABINET OPERATION; ON

S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TAT I O N 7 3 . F O O D H O L D I N G a n d S A N I T A T I O N GENERAL HOLDING CABINET OPERATION 1 . PREHEAT THE HOLDING CABINET TO DESIRED TEMPERATURE FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicat...

Page 76 - S A N I TAT I O N a n d H A N D L I N G; F R O Z E N F O O D S

S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TAT I O N 7 4 . F O O D H O L D I N G a n d S A N I T A T I O N S A N I TAT I O N a n d H A N D L I N G Food flavor and aroma are usually so closely related it is difficult, if not impossible, to separate them. There is also an important, insepar...

Page 77 - F O O D S A F E T Y G U I D E L I N E S; Center for Food Safety and Applied Nutrition

S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TAT I O N 7 5 . 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 S A F E T Y G U I D E L I N E S Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP, an acr...

Page 79 - C O O K / H O L D / S E RV E S Y S T E M S

# 5 6 6 • 1 0 / 0 8 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 ( 8 0 0 ) ...