Alto-Shaam MN-29491 - Manuals

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; Low Temperature Cooking Introduction

MN-29491 • 01/11 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 - simple 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; S E C T I O N 1 - I N T R O D U C T I O N; MEAT AND NUTRITION

cooking guidelines - simple 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 S E C T I O N 1 - 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 sou...

Page 5 - SHRINKAGE CONTROL AND COOKING TIME; TO CALCULATE MEAT SHRINKAGE

cooking guidelines - simple 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 S E C T I O N 1 - 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 te...

Page 6 - LABOR AND EQUIPMENT COST REDUCTION

cooking guidelines - simple 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 S E C T I O N 1 - 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...

Page 7 - SMOKER OPTIONS AND ACCESSORIES

cooking guidelines - simple 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 S E C T I O N 1 - I N T R O D U C T I O N SMOKER OPTIONS AND ACCESSORIES 767-SK 1767-SK 1000-SK/II 1000-SK-I Bumper, Full Perimeter ( not available with 2-1/2 casters ) 5010371 5010371 5009767 5009767 Carving...

Page 8 - G E N E R A L O P E R A T I O N - S I M P L E C O N T R O L O V E N S; S E C T I O N 2 - O P E R A T I O N; OVEN CHARACTERISTICS; clean both the; D A N G E R; SEVERE DAMAGE OR; WARRANTY BECOMES VOID IF

cooking guidelines - simple control • 6 G E N E R A L O P E R A T I O N - S I M P L E C O N T R O L O V E N S S E C T I O N 2 - 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 a...

Page 9 - Set the holding temperature.; • When the oven temperature reaches the set

cooking guidelines - simple control • 7 G E N E R A L O P E R A T I O N - S I M P L E C O N T R O L O V E N S S E C T I O N 2 - O P E R A T I O N 1. Push power switch to ON (I) position. Control will display 0°F or 0°C. 2. Set the holding temperature. • Rotate the hold knob to the desired holding te...

Page 10 - C H E F O P E R A T I N G T I P S; n e e d

cooking guidelines - simple control • 8 G E N E R A L O P E R A T I O N - S I M P L E C O N T R O L O V E N S S E C T I O N 2 - 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 t...

Page 11 - R E H E A T I N G

cooking guidelines - simple control • 9 G E N E R A L O P E R A T I O N - S I M P L E C O N T R O L O V E N S S E C T I O N 2 - O P E R 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 ...

Page 12 - C L E A N I N G A N D 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 A N D M A I N T E N A N C E; C A U T I O N; 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

cooking guidelines - simple control • 10 C L E A N I N G A N D 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 A N D M A I N T E N A N C E C A U T I O N TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINI...

Page 13 - EQUIPME NT CARE

cooking guidelines - simple control • 11 C L E A N I N G A N D 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 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 require...

Page 14 - NOTES

Page 15 - P R O D U C T I N D E X; S E C T I O N 4 - C O O K I N G G U I D E L I N E S

P R O D U C T I N D E X cooking guidelines - simple control • 13 S E C T I O N 4 - C O O K I N G G U I D E L I N E S B E E F Beef Brisket ................................................ 14 Beef Short Ribs .......................................... 14 Beef Striploin ....................................

Page 16 - 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 - simple control • 14 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 E C T I O N 4 - B E E F , L A M B , V E A L PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF STRIPLOIN SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces...

Page 17 - CORNED BEEF

cooking guidelines - simple control • 15 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 E C T I O N 4 - B E E F , L A M B , V E A L PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT 9 to 12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg...

Page 18 - RIBEYE

cooking guidelines - simple control • 16 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 E C T I O N 4 - B E E F , L A M B , V E A L PRODUCT > RIBEYE BEEF ROUND BEEF ROUND (CAFETERIA OR STEAMSHIP) SIZE OF MEAT Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg) Beef Ro...

Page 19 - TENDERLOIN

cooking guidelines - simple control • 17 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 E C T I O N 4 - B E E F , L A M B , V E A L ITEM > TENDERLOIN VEAL LOIN RECIPE SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg) Veal Loin, Trimm...

Page 20 - LAMB RACKS

cooking guidelines - simple control • 18 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 E C T I O N 4 - B E E F , L A M B , V E A L ITEM > LAMB, LEG LAMB RACKS (FRENCHED) RECIPE SIZE OF MEAT Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single, ...

Page 21 - S E C T I O N 4 - P O R K , P R O C E S S E D M E A T S; PORK CHOPS

cooking guidelines - simple control • 19 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 E C T I O N 4 - 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, S...

Page 22 - PORK LOIN

cooking guidelines - simple control • 20 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 E C T I O N 4 - 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 B...

Page 23 - PROCESSED MEATS

cooking guidelines - simple control • 21 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 E C T I O N 4 - 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 produ...

Page 24 - S E C T I O N 4 - P O U L T R Y A N D F I S H; AND HALVES

cooking guidelines - simple control • 22 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 E C T I O N 4 - P O U L T R Y A N D F I S H PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE RECIPE 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...

Page 25 - CORNISH HENS

cooking guidelines - simple control • 23 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 E C T I O N 4 - P O U L T R Y A N D F I S H PRODUCT > CHICKEN, FRIED ( two - step method *) CORNISH HENS DUCK, WHOLE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut 1...

Page 26 - TURKEY

cooking guidelines - simple 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 S E C T I O N 4 - P O U L T R Y A N D F I S H PRODUCT > TURKEY TURKEY BREAST TURKEY ROLL SIZE OF MEAT Turkey, Whole: 25 lb (11 kg) 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8 to 12 lb (...

Page 27 - SALMON STEAKS

cooking guidelines - simple 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 S E C T I O N 4 - P O U L T R Y A N D 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 gra...

Page 28 - S E C T I O N 4 - M I S C E L L A N E O U S; QUICHE

cooking guidelines - simple 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 S E C T I O N 4 - 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°...

Page 29 - SHEET CAKE

cooking guidelines - simple 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 S E C T I O N 4 - M I S C E L L A N E O U S PRODUCT > SHEET CAKE CHEESE CAKE RECIPE ITEM/AMOUNT As needed As needed INSTRUCTIONS Use a favorite cake recipe or mix. Pour batter in pans to...

Page 30 - FROZEN

cooking guidelines - simple 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 S E C T I O N 4 - 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 FUL...

Page 31 - FROZEN CONVENIENCE ENTR; series; FROZEN PORTIONED CONVENIENCE ENTR; series; series

cooking guidelines - simple 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 S E C T I O N 4 - 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 min...

Page 32 - PRECOOKED FROZEN

cooking guidelines - simple 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 S E C T I O N 4 - M I S C E L L A N E O U S PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES COOKIES ITEM/AMOUNT CHICKEN NUGGETS: Approximately 40 per full-size sheet pan. COR...

Page 33 - PROOFING DOUGH

cooking guidelines - simple 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 S E C T I O N 4 - M I S C E L L A N E O U S PRODUCT > PROOFING DOUGH RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Remove dough from retarder or refrigerator, and allow covered produc...

Page 34 - 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 - S I M P L E C O N T R O L; S E C T I O N 5 - S M O K E R O P E R A T I O N; PREHEAT oven for 30 minutes before

cooking guidelines - simple control • 32 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 - S I M P L E C O N T R O L S E C T I O N 5 - S M O K E R O P E R A T I O N I o I o Up/Down Arrow Keys Temperature Display Key Time Cancel Key Holding Indicator Light Cooking Indicator Light On...

Page 35 - G E N E R A L O P E R A T I O N - S M O K E R S; S E C T I O N 5 - O P E R A T I O N; temperature of a product. Be certain to sanitize; DO NOT OVERLOAD THE; For maximum product tenderizing

cooking guidelines - simple control • 33 G E N E R A L O P E R A T I O N - S M O K E R S S E C T I O N 5 - 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 approximately on...

Page 36 - 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; S M O K I N G T I M E S; It is recommended the operator be familiar with the

cooking guidelines - simple control • 34 G E N E R A L O P E R A T I O N - S M O K E R S S E C T I O N 5 - 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 capa...

Page 37 - PAN DIMENSIONS; PRODUCT CAPACITY

cooking guidelines - simple control • 35 G E N E R A L O P E R A T I O N - S M O K E R S S E C T I O N 5 - O P E R A T I O N PAN DIMENSIONS Full-size hotel pans (GN 1/1) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm) Half-size hotel pans (GN 1/2) 12" x 10" x 2-1/2" (325mm x 265mm ...

Page 38 - S E C T I O N 6 - S M O K E D B E E F; HOLD KNOB

cooking guidelines - simple 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 S E C T I O N 6 - S M O K E D B E E F PRODUCT > BEEF BRISKET, SMOKED BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Beef Tongue: 3-1/4 lb (1,5 kg) average IN...

Page 39 - S E C T I O N 6 - S M O K E D P O R K; HAM

cooking guidelines - simple 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 S E C T I O N 6 - S M O K E D P O R K PRODUCT > HAM RIBS 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 le...

Page 40 - S E C T I O N 6 - S M O K E D P O U L T R Y; RECIPE

cooking guidelines - simple 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 S E C T I O N 6 - S M O K E D P O U L T R Y PRODUCT > DUCK, SMOKED TURKEY, SMOKED RECIPE ITEM/AMOUNT Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as des...

Page 41 - S E C T I O N 6 - S M O K E D F I S H; WHOLE SMOKED

cooking guidelines - simple 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 S E C T I O N 6 - S M O K E D F I S H PRODUCT > FISH FILLETS, SMOKED WHOLE SMOKED SALMON SHRIMP, SMOKED ITEM/AMOUNT Fish fillets: As needed Haddock may be substituted. Salmon, Whole: 8 t...

Page 42 - COLD SMOKED SALMON; SMOKING PROCEDURE; OVEN MUST BE AT ROOM TEMPERATURE BEFORE; Make certain oven vents are closed. Close oven door

cooking guidelines - simple 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 S E C T I O N 6 - S M O K E D F I S H 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 Sal...

Page 43 - 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 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 T A T I O N; Oven have been emphasized. If practical to the; GENERAL HOLDING GUIDELINES; Chefs, cooks and other specialized food service

cooking guidelines - simple control • 41 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 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 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 b...

Page 44 - GENERAL HOLDING CABINET OPERATION

cooking guidelines - simple control • 42 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 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 T A T I O N GENERAL HOLDING CABINET OPERATION Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temp...

Page 45 - CENTER FOR FOOD SAFETY AND APPLIED

cooking guidelines - simple control • 43 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 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 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, insep...

Page 46 - 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; terminology of Hazard Analysis (at) Critical Control; Center for Food Safety and Applied Nutrition

cooking guidelines - simple control • 44 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 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 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 custo...

Page 48 - SIMPLE CONTROL OVENS

LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World HeadquartersW164 N9221 Water StreetP.O. Box 450Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067Fax U.S.A. only 1-800-329-8744 www.alto-shaam.com Price: U.S...