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Alto-Shaam MN-29491 User's Manual

1. COOKING GUIDELINES SIMPLE CONTROL 12 SECTION 4 COOKING GUIDELINES PRODUCT INDEX BEEF FISH Beef Brisket Fish Baked Beef Short Ribs Salmon Steaks Beef Striploin Corned Beef Prime Rib 109 Prime Rib Special Ribeye Roll Beef Round Beef Round CAFETERIA STEAMSHIP Tenderloin Baked Egg Custard Sheet Cake Cheese Cake Frozen Convenience Entr e PANS Veal Loin Frozen Convenience Entr e PORTIONED LAMB Precooked Frozen Finger Foods Breakfast Sandwiches Lamb Racks Frenched Cookies Proofing Dough PORK Pork Leg Fresh Ham Cured amp Smoked Pork Chops Pork Loin Pork Shoulder Pork Ribs Pig Whole PROCESSED MEATS Sausage POULTRY Chicken Pieces amp Halves Chicken Whole Chicken Fried Two srEP METHOD Cornish Hens COOKING GUIDELINES SIMPLE CONTROL 13 SECTION 4 BEEF LAMB VEAL PRODUCT SPECIFICATIONS AND PREPARATION KL E SIS 3 On Off Time Down Cook Hold Temperature Heat Hold Cook Switch Cancel Arrow d Indicator Indicator Indicator Indicator Knob Knob Key Light Light Light Light 1 Push ON OFF power switch to ON 4 Press UP DOWN ARROW keys to set time 2 Rotate HOLD KNOB to desired temperature 5 Preheat oven for 30 mintues 3 Rotate COOK KNOB to desired temperature 6 Load oven with food PRODUCT gt BEEF BRISKET BEEF SHORT RIBS BEEF STRIPLOIN SIZE OF MEAT Beef Brisket Fresh 9 13 Ibs 4 to 6 kg
2. EELER 9 Ld ipud ua SUM ee MN z 8 5 hours 00 minutes Ld J ae 10 7 hours 25 minutes udi ees 1 11 7 hours 25 minutes REM 9 hours 00 minutes E aaa Sata ait a 21210010505 L DRIP PAN J Geet 12 7 hours 25 minutes 10 6 hours 00 minutes LC __ FROZEN PORTIONED CONVENIENCE ENTREES 500 SERIES 750 SERIES DRIP PAN LIII E 32 leckere 3 o LU mi rp 6 6 D 9 9 l DRIP PAN 1000 SERIES SHELF POSITION L DRIP PAN J COOKING GUIDELINES SIMPLE CONTROL 29 SECTION 4 MISCELLANEOUS PRODUCT SPECIFICATIONS AND PREPARATION PRODUCT gt PRECOOKED FROZEN BREAKFAST FINGER FOOD SANDWICHES ITEM AMOUNT CHICKEN NUGGETS Approximately 40 Approximately 36 wrapped sandwiches Premixed frozen commercial cookie per full size sheet pan per full size sheet pan dough at room temperature CORN DOGS Approximately 30 per Premixed frozen commercial cookie full size sheet pan dough pieces EGG ROLLS Approximately 40 per full size sheet pan MINI PIZZA Approximately 12 to 15 per full size sheet pan Line sheet pans with baking pan liners Place sandwiches on pans Preheat oven at 325 F
3. PRODUCT DOES NOT NEED CHECKING room The ovens can also be built into a counter or to OFF PEAK ELECTRICAL RATES ARE USED save space can be stacked in combination with another KEY PERSONNEL CAN CONCENTRATE ON Halo Heat oven or holding cabinet of the same or OTHER TASKS similar dimensions Cooking at low temperatures also reduces cleaning time Most food does not normally carbonize or burn on the interior of the oven REMOVE ROASTS NEXT i DAY HAL 500 TH SERIES 750 TH SERIES 1000 TH SERIES 1000 TH SERIES SINGLE COMPARTMENT SINGLE COMPARTMENT SINGLE COMPARTMENT DOUBLE COMPARTMENT 40 Ib 18 kg Capacity 100 Ib 45 kg Capacity 120 Ib 54 kg Capacity 120 Ib 54 kg Capacity Stackable Design Stackable Design Stackable Design per Compartment COOKING GUIDELINES SIMPLE CONTROL 4 SECTION 1 INTRODUCTION LOW TEMPERATURE COOKING FACTS OPTIONS AND ACCESSORIES 500 TH H 750 TH H 1000 TH I 1000 Bumper Full Perimeter NOT AVAILABLE WITH 2 1 2 CASTERS 5011161 5010371 5009767 5009767 Carving Holder PRIME RIB HL 2635 HL 2635 HL 2635 HL 2635 STEAMSHIP CAFETERIA ROUND 4459 4459 4459 4459 Casters 2 RIGID 2 SWIVEL W BRAKE 5 127mm 5004862 5004862 5004862 5004862 3 1 2 89mm STANDARD STANDARD STANDARD STANDARD 2 1 2 64mm 500802
4. 9 LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS 3 ALTO SHAAM 4 ALTO SHAAM ALTO SHAAM LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX SECTION 1 Low Temperature Cooking Introduction SECTION 5 Smoker Operation Alto Shaam Halo Heat General Operation Smokers Low Temperature Cooking Facts Operation Quick Reference Meat and Nutrition Chef Operating Tips Shrinkage Control and Cooking Time Smoking Procedure Options Preventing Bacteria Growth Smoking Times Labor and Equipment Cost Reduction Holding Temperature Guidelines Options and Accessories Reheating Care and Cleaning SECTION 2 Low Temperature Cooking Operation Product Capacity General Operation Simple Control Ovens Oven Characteristics SECTION 6 Cooking amp Smoking Guidelines Start Up Operating Instructions Operation Quick Reference Smoked Beef Brisket General Operation Smoked Beef Tongue Smoked Fresh Hams SECTION 3 Cleaning and Maintenance Smoked Pork Ribs Smoked Duck SECTION 4 Cooking Guideline Smoked Turkey Product Index Smoked Fish Fillets Smoked Salmon Whole Smoked Shrimp Cold Smoked Salmon SECTION 7 Food Holding and Sanitation Food Holding Function amp Value General Holding Guidelines General Holding Cabinet Operation Holding Temperature Range Sanitation and Handling Food Safety Guidelines W164 N9221 Water Street P O Box 450 Menomonee Fal
5. WELL 160 F 71 C 10 minutes per pound for the first roast 1 1 2 hours 22 minutes per kilogram plus add 15 Full Load minutes for each additional roast 2 777277 1 SS n n OVERNIGHT Optional Not Recommended COOK HOLD FINAL INTERNAL RARE 1 54 C 135 to 140 F 57 to 60 C TEMPERATURE MEDIUM RARE 135 F 57 C MEDIUM 145 F 63 C MEDIUM WELL 150 66 C 160 F 71 C 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 SIMPLE CONTROL 18 SECTION 4 PORK PROCESSED MEATS PRODUCT SPECIFICATIONS AND PREPARATION Pork Leg Fresh 14 to 17 Ib 6 to 8 kg Ham Boneless Skinless Cured and Pork Loin Chops 3 to 8 oz 85 to 227 Smoked 10 to 14 Ib 4 5 to 6 kg grams approximate weight range Pork Loin Rib Chops with Pocket STUFFED 5 to 8 oz 142 to 227 grams approximate weight range Thickness 1 to 1 1 2 25 to 38 mm Season as desired and place directly on Place ham directly on wire shelves Season as desired Place chops wire shelves for cooking side by side on sheet pans ee 51 cu NO OF SHELVES 500 2 2 4 7
6. Products must be reheated at a temperature range of 250 to 275 F 121 to 135 C Refer to individual cooking instructions for the correct thermostat setting for the product being reheated Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated Time should be based on internal product temperature Use a pocket thermometer to determine the internal product temperature of the reheated product United Sates food code requirements indicate cooked foods that have been cooled followed by reheating for hot food holding must be reheated to 165 F 74 C The temperature of 165 F 74 C must be maintained for a period 15 seconds Always follow federal and local health hygiene codes for the time and internal temperature required for reheating products CARE AND CLEANING 1 Clean interior oven cavity wire shelves and drip pan daily at the end of each cook and hold cycle Refer to Care and Cleaning instructions in Section 3 In the United States FDA food code requires products such as red meat to remain in HOLD for a specified time period This holding time requirement is based on the internal product temperature desired for the finished product and includes the one hour time period while the oven decreases from the cooking temperature to the holding temperature and the product continues to cook SECTION 5 OPERATI
7. CLEANING AGENTS Use non abrasive cleaning products designed for use on stainless steel surfaces Cleaning agents must be chloride free compounds and must not contain quaternary salts Never use hydrochloric acid muriatic acid on stainless steel surfaces Always use the proper cleaning agent at the manufacturer s recommended strength Contact your local cleaning supplier for product recommendations CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft clean cloth When more aggressive methods must be employed use a non abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches Never use wire brushes metal scouring pads or scrapers to remove food residue TO PROTECT STAINLESS STEEL SURFACES COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS CHLORIDE BASED CLEANERS OR CLEANERS CONTAINING QUATERNARY SALTS NEVER USE HYDROCHLORIC ACID MURIATIC ACID ON STAINLESS v STEEL NEVER USE WIRE BRUSHES METAL SCOURING PADS OR SCRAPERS COOKING GUIDELINES SIMPLE CONTROL 10 SECTION 3 CLEANING AND MAINTENANCE EQUIPMENT CARE Under normal circumstances this oven should provide you with long and trouble free service There is no preventative maintenance required however the following Equipment Care Guide will maximize the potential life and trouble free op
8. VENT POSITION One half open One half open One half open TEMP 250 F 121 C 250 F 121 C 250 F 121 C HOLD TEMP f 140 F 60 C 140 F 60 C 150 F 66 C 219 or 4 sm roasts up to 40 18 kg 6 roasts up to 100 Ib 45 kg 6 Ig or 9 sm roasts up to 100 Ib 45 kg 40 Ib 18 kg uu ERN lla 130 F 54 C RARE OVERNIGHT COOK HOLD FINAL INTERNAL TEMPERATURE ADDITIONAL INFORMATION 8 to 11 Ib 4 to 5 kg ROASTS 8 minutes per pound for the first roast 18 minutes per kilogram plus add 10 minutes for each additional roast 12 Ib 5 kg ROASTS 10 minutes per pound for the first roast 22 minutes per kilogram plus add 10 minutes for each additional roast 14 Ib 6 kg roasts 10 minutes per pound for the first roast 22 minutes per kilogram plus add 15 minutes for each additional roast 15 to 23 Ib 7 to 10kg roasts 10 minutes per pound for the first roast 22 minutes per kilogram plus add 30 minutes for each additional roast 14 Ib 6 kg roasts 4 to 6 hours 15 to 23 Ib 7 to 10 kg roasts 8 10 hrs 14 Ib 6 kg roasts 12 hours 15 to 23 Ib 7 to 10 kg roasts 24 hours Optional for smaller roasts Highly recommened for larger cuts 130 F 54 C Rare Do not overload the oven 40 to 49 Ib 18 to 22 kg ROASTS 10 minutes per pound for the first roast 22 minutes per kilogram plus add 15 minutes for a second roast 50 to 80 Ib 23 to 36
9. 163 C for a optional and insert wire pan grid minimum of one hour Line full size Place items side by side on the wire sheet pans with baking pan liners Use pan grids a number 30 scoop to produce a 1 oz 28 gm cookie Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time Oven doors must remain closed during baking DO NOT OVER BAKE Approximate pan capacity 24 cookies per full size sheet pan Lac OF SHELVES 500 3 6 750 3 6 1000 NOS none None ITEMS PER SHELF 500 1 half size sheet pan 1 half size sheet pan 1 half size sheet pan 750 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 1000 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan MAX CAPACITY 500 3 half size sheet pans 3 half size sheet pans 6 half size sheet pans 750 5 full size sheet pans 3 full size sheet pans 6 full size sheet pans 1000 5 full size sheet pans 5 full size sheet pans 8 full size sheet pans VENT POSITION Open Full Open Full Open Full 275 F T 275 F T 325 F 163 C CORN DOGS 30 to 45 minutes 90 minutes FRESH 1 full size sheet pan 20 minutes EGG ROLL CHICKEN NUGGETS 2 to 3 full size sheet pans 45 minutes 45 to 60 minutes FROZEN 1 full size sheet pan MINI PIZZA 60 minutes 30 minutes 2 to 3 full size sheet pans 45 to 60 minutes none none Maximum time varies from 2 to 3 hours product to product Generally expect a 1 to hour maximum holding time for pr
10. space problems There is no mechanical ventilation or oven hood necessary in most areas so the ovens can be moved wherever they are needed Read this booklet carefully Halo Heat is a cooking system that requires minimal care once you have learned the basic principles For best results with many products we recommend you start your cooking cycle the evening before for serving the next day In many areas off peak power rates are also lower at night If anything you cook in a Halo Heat low temperature cooking and holding oven doesn t meet your highest standards of quality please contact one of our food service professionals for help Usually only a minor change in procedure is required SIMPLE CONTROL 1 SECTION 1 INTRODUCTION LOW TEMPERATURE COOKING FACTS 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 is a rich source of B vitamins such as thiamine riboflavin and niacin and includes fats carbohydrates minerals pigments enzymes and water All of these elements are affected by cooking but over heating destroys many of them Low temperature Halo Heat cooking helps preserve unstable heat sensitive vitamins and nutrients A report on the Nutrient Analysis of Roast Beef conducted by the University of Wisconsin Stout in July 1971 concluded it is apparent
11. 1 roast 1 roast 750 3 to 4 roasts 3 roasts 3 roasts 1000 2 to 3 roasts 2 roasts 2 roasts MAX CAPACITY 500 4 roasts up to 40 Ib 18 kg 2 roasts 40 Ib 18 kg 2 roasts 36 Ib 16 kg 750 6 to 8 roasts up to 100 Ib 45 kg 6 roasts 120 Ib 54 kg 6 roasts 100 Ib 45 kg 1000 6 to 9 roasts up to 100 Ib 45 kg 6 roasts 120 Ib 54 kg 6 roasts 100 Ib 45 kg nai One half open One half open One half open EE 250 F 121 C 250 F 121 C 250 F 121 C rome 160 F 71 C 140 F 60 C 140 F 60 C 20 minutes per pound for the first 10 minutes per pound for the first roast 10 minutes per pound for the first roast corned beef 44 minutes per kilogram 22 minutes per kilogram plus add 30 22 minutes per kilogram plus add 15 plus add 30 minutes for each additional minutes for each additional roast minutes for each additional roast corned beef EMEN IEEE EE OVERNIGHT Required Highly Recommended An overnight cook and hold can be done COOK HOLD with this cut FINAL INTERNAL 175 F 79 C 130 F 54 C Rare 130 F 54 C RARE TEMPERATURE ADDITIONAL If desired corn beef can be removed INFORMATION from the bag and wrapped in clear plastic wrap for cooking 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 heal
12. 15 minutes and 130 F 54 C 1 HOUR 52 MINUTES insures a tender juicy and fresh tasting product 131 F 55 1 HOUR 29 MINUTES When using cook chill processing techniques 133 F 56 C 56 MINUTES products have an extended storage life of 5 days T 135 F 57 C 36 MINUTES which includes the day of preparation and the day of 136 F 58 C 28 MINUTES service 138 F 59 C 18 MINUTES 140 F 60 C 12 MINUTES 142 F 61 C 8 MINUTES 144 F 62 C 5 MINUTES It is recommended the operator be familiar with the 145 F 63 C 4 MINUTES taste preferences of the area Initially experimenting 147 F 64 C 2 MINUTES 14 SECONDS with a minimal amount of smoking time is suggested 149 F 65 C LIGHT SMOKE FLAVOR 10 MINUTES 151 F 66 C ER MEDIUM SMOKE FLAVOR 30 MINUTES 153 F 67 C 3A SECONDS HEAVY SMOKE FLAVOR 40 MINUTES 155 F 68 C 45 SECONDS VERY HEAVY SMOKE FLAVOR 60 MINUTES 157 69 EXTRA HEAVY SMOKE FLAVOR 120 MINUTES fp 158 F 70 C 0 SECONDS FOR 60 MINUTES OR MORE LOAD WOOD CHIP T CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE SE COOKING GUIDELINES SIMPLE CONTROL 34 GENERAL OPERATION SMOKERS REHEATING 1 2 Any over production must be removed from the oven wrapped rapidly chilled and refrigerated Product can be removed from refrigerator returned to the oven and reheated the next day
13. DANGER ZONE ABOVE 40 F ABOVE 4 C F SAFE ZONE 36 TO 40 2 TO 4 C FROZEN FOODS DANGER ZONE ABOVE 32 F ABOVE 0 C CRITICAL ZONE TO 32 F 18 TO 0 C SAFE ZONE O F or below 18 C or below COOKING GUIDELINES SIMPLE CONTROL 43 0 SECTION 7 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION 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 acronym for Hazard Analysis at Critical Control Points is a uality control program of operating procedures to BOILING POINT OF 4 y prog P 8P WATER 212 F 100 C assure food integrity quality and safety Taking steps necessary to augment food safety practices are both cost effective and relatively simple While HACCP guidelines go far beyond the scope of MINIMUM INTERNAL PRODUCT TEMPERATURE FOR REHEATING this booklet additional information is available RETHERMALIZING 165 F 74 C by contacting the USDA FDA Food borne Illness MINIMUM HOT FOOD HOLDING 4 TEMPERATURE 140 F 60 C Education Information Gg 60 C DANGER food must be maintained at 140 F to CRITICAL DANGER ZONE ZONE 150 F 60 C to 65 C after being heated Foods 120 TO 80 F 49 TO 27 C that have been heated followed by refrigerated MAXIMUM BACTERIA GROWTH storage must be reheated to a minimum of 165 F v 74 C to prevent bac
14. TURKEY BREAST TURKEY ROLL Turkey Whole 25 Ib 11 kg 10 to 15 Ib 5 to 7 kg Precooked Frozen 8 to 12 Ib 4 to 5 kg Turkey must be fully thawed Season Turkey breast should be at a refrigerated Place fully frozen turkey rolls directly on as desired Rub with oil butter or temperature of 38 to 40 F 3 to 4 C wire shelves to reheat margarine OPTIONAL and sprinkle with when placed in a preheated oven paprika Place directly on wire shelves Season as desired Brush with oil butter or margarine OPTIONAL and sprinkle with paprika Place breasts directly on wire shelves NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 1 turkey 2 turkey breasts 2 turkey rolls 750 2 turkeys 4 turkey breasts 4 turkey rolls 1000 2 turkeys 3 turkey breasts 3 turkey rolls MAX CAPACITY 500 1 turkey 4 turkey breasts 4 turkey rolls 750 2 turkeys 8 turkey breasts 8 turkey rolls 1000 4 turkeys 9 turkey breasts 9 turkey rolls Open Full Open Full Open Full 250 F 121 C 250 to 275 F 121 to 135 C 250 F 121 C 160 F 71 C 160 F 71 C 160 F 71 C 10 minutes per pound for the first turkey 3 1 2 to 4 1 2 hours 3 to 4 hours 22 minutes per kilogram plus add 30 Full Load Full Load minutes for each additional turkey OVERNIGHT Highly Recommended Optional Not Recommended COOK HOLD FINAL INTERNAL 185 F 85 C 180 F 82 C 165 F 74 C TEMPERATURE ADDITIONAL When cooking and holding INFORMATION overnight se
15. _ _ COOKING GUIDELINES SIMPLE CONTROL 40 SECTION 7 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION FOOD HOLDING FUNCTION amp VALUE In the previous sections cooking procedures in the Halo Heat Low Temperature Cooking and Holding Oven have been emphasized If practical to the individual food service operation these ovens can also be used without the cooking function to hold foods at proper serving temperatures Individual holding cabinets can also be used to accomplish this function Food production in most food service facilities is accomplished in a variety of different cooking equipment Food quality can be easily lost between the time a product is removed from an oven and the time of direct service Regardless of the method of preparation proper handling of food within this time period is of critical importance to the food service operator Halo Heat hot food holding equipment is able to support any type of food preparation by extending the longest possible holding life for the widest variety of products For maximum efficiency hot food holding equipment should be selected on the basis of the full range of functions this equipment can provide to the individual operation For example dough proofing bulk food holding for buffet service or other situations and the transportation of hot foods are some of the major functions of these cabinets for multipurpose utilit
16. content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste In addition to product moisture retention the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration In an enclosed holding environment too much moisture content is a condition which can be relieved A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed ina controlled holding atmosphere If the product is not allowed to decrease in temperature excessive condensation will form increasing the moisture content on the outside of the product To preserve the safety and quality of freshly cooked foods however a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product Most Halo Heat holding equipment is provided with a thermostat control between 60 and 200 F 16 to 93 C If the unit is equipped with vents close the vents for moist holding and open the vents for crisp holding HOLDING TEMPERATURE RANGE BEEF ROAST Rare 130 F BEEF ROAST Med Well Done 155 F BEEF BRISKET CORN BEEF PASTRAMI PRIME RIB Rare 130 F STEAKS Broiled Fried RIBS Bee
17. effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal product temperature and the routine monitoring of internal temperatures from receiving through service Most food borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation Both these factors are important to build quality service as the foundation of customer satisfaction 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 procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices is both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this manual additional information is available by contacting CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1 888 SAFEFOOD INTERNAL FOOD PRODUCT TEMPERATURES HOT FOODS DANGER ZONE 40 TO 140 F 4 TO 60 C F CRITICAL ZONE 70 TO 120 140 TO 165 F 60 TO 74 C SAFE ZONE 21 TO 49 C COLD FOODS
18. for reheating Products for reheating must reach an internal product temperature of 165 F 74 C for the amount of time specified by local health hygiene regulations 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 SIMPLE CONTROL 28 SECTION 4 MISCELLANEOUS PRODUCT SPECIFICATIONS AND PREPARATION FROZEN CONVENIENCE ENTREES 500 amp 750 SERIES 1000 SERIES QUANTITY TIMER SETTING TOP VIEW QUANTITY TIMER SETTING TOP VIEW HALF PANS TOTAL HOURS HALF PANS TOTAL HOURS ES EE 12 hours 45 minutes 2 2 hours 45 minutes L 4 2 3 hours 00 minutes 3 3 hours 30 minutes EP Lx MMC oe ge 3 3 hours 00 minutes 4 3 hours 30 minutes tH bk lE o ve E I I 5 2 5 4 hours 00 minutes Qe JW 4 3hours 45 minutes 4 hours 30 minutes J unus 5 s hours 00 minutes L S hours 00 minutes el 6 4 hours 40 minutes SELLE 8 5 hours 00 minutes B 1 T E a e ene LLL 6 7 5 hours 00 minutes Hie LL E 9 6 hours 40 minutes eA
19. kg ROASTS ONE ROAST ONLY 7 minutes per pound 15 minutes per kilogram 40 to 49 Ib 18 to 22 kg ROASTS 6 to 8 hours 50 to 80 Ib 23 to 36 kg ROASTS 8 to 12 hours 138 F 59 C RARE When cooking these large roasts reinforce the shelf support by using two wire shelves in one shelf bracket 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 SIMPLE CONTROL 16 SECTION 4 BEEF LAMB VEAL PRODUCT SPECIFICATIONS AND PREPARATION Beef Loin Full Tenderloin Side Muscle Veal Loin Trimmed Off Skinned 4 to 6 Ib 2 to 3 kg 8 to 10 Ib 4 to 5 kg Season as desired Place tenderloins Season as desired and place directly on directly on wire shelves wire shelves NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 3 tenderloins 2 roasts 750 5 tenderloins 4 roasts 1000 5 tenderloins 3 roasts MAX CAPACITY 500 6 tenderloins 4 roasts 750 15 tenderloins 8 roasts 1000 15 tenderloins 9 roasts 250 to 275 F 121 to 250 to 275 F 121 to 135 C 250 F EE FULL LOAD TO RARE 1 hour 12 minutes per pound for the first roast 26 minutes per kilogram plus add 20 min
20. need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 37 SECTION 6 SMOKED POULTRY PRODUCT SPECIFICATIONS AND PREPARATION ITEM AMOUNT Duck Whole 4 to 5 Ib 2 kg Turkey Whole 25 Ib 11 kg Season as desired Rub with and Turkey must be fully thawed Season paprika Place ducks directly on wire as desired Rub with oil butter or shelves margarine optional Place turkeys directly on wire shelves NO OF SHELVES 767 1767 2 per compartment 1 per compartment 1000 3 per compartment 2 per compartment ITEMS PER SHELF 767 1767 6 ducks per shelf 2 turkeys 1000 4 ducks per shelf 2 turkeys MAX CAPACITY 767 1767 12 ducks 60 Ib 27 kg per 2 turkeys per compartment 1000 compartment 4 turkeys per compartment 12 ducks 60 Ib 27 kg per compartment WOOD CHIP Full Full CONTAINER 300 F 149 C 275 F 135 F 160 F 71 C 160 F 71 C 3 1 2 to 4 hours 10 minutes per pound for the first turkey 22 minutes per kilogram plus add 30 minutes for the second turkey i EM I ae a ae OVERNIGHT Not Recommended Highly Recommended When cooking COOK HOLD and holding overnight set the cook thermostat to 250 F 121 C FINAL INTERNAL 185 to 190 F 85 to 88 C 185 F 85 C TEMPERATURE ADDITIONAL INFORMATION The time and temperature are suggested guidelines only
21. ribs NO OF SHELVES 767 1767 2 per compartment 2 rib racks or 3 flat wire shelves 13 slabs per rib rack shelf 1000 3 per compartment 3 rib racks or 5 flat wire shelves 13 slabs per rib rack shelf per compartment ITEMS PER SHELF 767 1767 3 to 4 hams 14 to 18 slabs per flat wire shelf 1000 3 hams 14 to 18 slabs per flat wire shelf MAX CAPACITY 767 1767 6 to 8 hams up to 100 Ib 45 kg per compartment 60 Ib 27 kg per compartment 1000 9 hams up to 100 Ibs 45 kg per compartment 60 Ib 27 kg per compartment WOOD CHIP Full CONTAINER Laici E NN RU RU NN 250 to 275 F 121 to 135 C 250 F 121 C 160 F 71 C 160 F 71 C 12 minutes per pound for the first ham 26 minutes per THAWED RIBS 2 1 2 to 3 1 2 hours kilogram plus add 30 minutes for each additional ham FROZEN RIBS 3 1 2 to 4 1 2 hours 3 TO 4 SMOKING CYCLES 1 hour for medium smoked flavor 1 hour for each smoking cycle FILL WOOD CHIP CONTAINER FOR EACH CYCLE 10 hours 12 HOURS At the end of the hold cycle heated barbecue sauce can be added to the ribs immediately before serving OVERNIGHT Optional Optional COOK HOLD FINAL INTERNAL 100 F 71 160 to 170 F 71 to 77 C TEMPERATURE Well Done 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 timer may
22. 2 5008022 5008022 Door Lock with Key LK 22567 LK 22567 LK 22567 LK 22567 Drip Pan STANDARD WITH DRAIN 1 7 16 37mm STANDARD WI TH DRAIN 1 11 16 43mm STANDARD WITH DRAIN 1 7 8 48mm 5005616 5005616 WITHOUT DRAIN 1 7 16 37mm WITHOUT DRAIN 1 7 8 48mm 11906 11906 EXTRA DEEP 4 102mm 15929 15929 Legs 6 152mm Stemmed SET or FOUR 5011149 5011149 5011149 5011149 Pan Grid Wire 18 x 26 PAN INSERT PN 2115 PN 2115 PN 2115 Security Panel with key lock 5006787 5004750 5005776 5011592 Shelf Stainless Steel FLAT WIRE REACH IN SH 2326 SH 2324 SH 2325 SH 2325 FLAT WIRE PASS THROUGH SH 2326 SH 2327 SH 2346 SH 2346 RIB RACK SH 2743 SH 2773 SH 2773 Stacking Hardware 5004864 5004864 5004864 SMOKER OPTIONS AND ACCESSORIES 767 SK 1767 SK 1000 SK II 1000 5 Bumper Full Perimeter NOT AVAILABLE WITH 2 1 2 CASTERS 5010371 5010371 5009767 5009767 Carving Holder PRIME RIB HL 2635 HL 2635 HL 2635 HL 2635 STEAMSHIP CAFETERIA ROUND 4459 4459 4459 4459 Casters 2 RIGID 2 SWIVEL W BRAKE 5 127mm 5004862 STANDARD 5004862 STANDARD 3 1 2 89mm STANDARD 5008017 STANDARD 5008017 2 1 2 64mm 5008022 5008022 Door Lock with Key LK 22567 LK 22567 LK 22567 LK 22567 Drip Pan WITH DRAIN 1 11 16 43mm 5005616 5005616 WITHOUT DRAIN 1 7 8 48mm 11906 11906 EXTRA DEEP 4 102mm 15929 15929 Legs 6 152mm Stemmed sET OF FOUR 5011149 5011149 5011149 5011149 Pan Gri
23. 2 Ib roasts 5 kg 10 minutes per pound for the first roast 22 minutes per kilogram plus add 8 minutes for each additional roast e es 24 24hus 18 18hus OE 12 12bus LMAX HOLD TIME Highly recommended Required Optional COOK HOLD FINAL INTERNAL 165 F 73 C 170 to 190 F 77 to 88 C 130 F 54 C Rare TEMPERATURE 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 SIMPLE CONTROL 14 SECTION 4 BEEF LAMB VEAL PRODUCT SPECIFICATIONS AND PREPARATION CORNED BEEF PRIME RIB PRIME RIB SPECIAL 9 to 12 Ib 4 to 5 kg Beef Rib Roast Ready with Fat Cap Beef Rib Roast Ready Special Tied 109 20 Ib 9 kg Average Weight 14 to 18 Ib 6 to 8 kg Average Weight Leave the corned beef in the original Season as desired Place roasts Season as desired Place roasts plastic bag and place the corned beef directly on wire shelves with the larger directly on wire shelves with the larger bag directly on the wire shelf roasts toward the top of the oven roasts toward the top of the oven compartment compartment NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 2 roasts
24. 3 C 4 MINUTES 147 F 64 C 2 MINUTES 14 SECONDS 149 F 65 C 1 MINUTES 25 SECONDS 151 F 66 C 54 SECONDS 153 F 67 C 34 SECONDS 155 F 68 C 22 SECONDS 157 F 69 C 14 sEcoNDS 158 F 70 C 0 SECONDS HOLDING TIME MAY INCLUDE POST OVEN HEAT RISE COOKING GUIDELINES SIMPLE CONTROL 9 SECTION 3 CLEANING AND MAINTENANCE PROTECTING STAINLESS STEEL SURFACES ag It is important to guard against corrosion in the of stainless steel ej surfaces Harsh corrosive or inappropriate chemicals can completely destroy the protective surface layer of stainless steel Abrasive pads steel wool or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion Even water particularly hard water that contains high to moderate concentrations of chloride will cause oxidation and pitting that result in rust and corrosion In addition many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces Proper cleaning agents materials and methods are vital to maintaining the appearance and life of this appliance Spilled foods should be removed and the area wiped as soon as possible but at the very least a minimum of once a day Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing CLEANING AND MAINTENANCE
25. 50 2 2 4 1000 8 9 ITEMS PER SHELF 500 2 pork legs 1 half size sheet pan 750 2 4 pork legs 1 full size sheet pan 1000 2 3 pork legs 1 full size sheet pan MAX CAPACITY 500 4 pork legs up to 40 Ib 18 kg 4 hams up to 40 Ib 18 kg 4 half size sheet pans 750 4 to 8 pork legs up to 100 Ib 45 kg 8 hams up to 100 Ib 45 kg 4 full size sheet pans 1000 6 to 9 pork legs up to 100 Ib 45 kg 9 hams up to 100 Ib 45 kg 5 full size sheet pans One half open One half open One half open 250 to 275 F 121 to 135 C 250 to 275 F 121 to 135 C 250 F 121 C mem 160 F 71 C 160 F 71 C 160 F 71 C 12 minutes per pound for the first pork 12 minutes per pound for the first ham 3 1 2 hours leg 26 minutes per kilogram plus add 26 minutes per kilogram plus add 30 Full Load 30 minutes for each additional pork leg minutes for each additional ham OVERNIGHT Optional Optional Not Recommended COOK HOLD FINAL INTERNAL 160 F 71 C 160 F 71 C 160 to 170 F 71 to 77 C TEMPERATURE 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 19 SECTION 4 PO
26. All cooking should be based on internal product temperatures Due to variations in product quality weight and desired degree of doneness the cooking timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 38 0 nemen gt FISH FILLETS SMOKED SECTION 6 SMOKED FISH PRODUCT SPECIFICATIONS AND PREPARATION WHOLE SMOKED SALMON SHRIMP SMOKED ITEM AMOUNT Fish fillets As needed Salmon Whole 8 to 10 Ib 4 to 5 kg Shrimp 16 to 20 count Haddock may be substituted Portion cut fish Place fillets side by side Scale and wash fish thoroughly If desired fish can be placed in a salt brine and refrigerated for 2 to 3 hours Shrimp may remain in the shell or may be peeled and deveined Season as desired Place side by side on pans Place fish upright on sheet pans DO NOT LAY FISH ON ITS SIDE Full size Hotel Pan PAN PLACEMENT Position 1 4 amp 7 FROM THE TOP OF THE OVEN Sheet Pan Sheet Pan NO OF SHELVES 767 1767 1000 2 per compartment 4 per compartment 1 full size sheet pan 5 full size sheet pan ITEMS PER SHELF 767 1767 1000 2 pans per shelf position 1 sheet pan per shelf position 1 full size sheet pan 1 full size sheet pan 4 full size sheet pans 1 full size sheet pan MAX CAPACITY 767 1767 1000 6 pans per compartment 7 sheet pans per compartment 3 full s
27. External Drip Tray included as standard with most ovens Insert drip pan directly on the bottom surface of the oven compartment Drip pan overflow is a condition caused by cooking some cuts of beef to an internal The External Drip Tray will help alleviate some of temperature in excess of 130 F 54 C this overflow problem There is also an extra large drip pan available as an option for the 1000 TH series ovens Overflow may also be caused by overloading the DO NOT OVERLOAD THE OVEN Follow the recommended load capacities oven compartment listed in each individual procedure For maximum product tenderizing and to reduce labor during peak n preparation hours overnight cook and m 4 hold is highly recommended for many Ou products Refer to individual cooking instructions p SOME HELP NEE The Alto Shaam staff includes corporate executive chefs who welcome questions You are invited to contact anyone on our staff by phone 800 558 8744 or e mail through the Contact Us section of our web site www alto shaam com for help with any cook and hold procedure COOKING GUIDELINES SIMPLE CONTROL 33 SECTION 5 OPERATION GENERAL OPERATION SMOKERS SMOKING PROCEDURE OPTIONS DETERMINING IF PRODUCT IS SUFFICIENTLY COOKED Many of the procedures listed in the front section of this guide can be adapted to the Alto Shaam Smoker 1 Insert a thermometer into the center of the product to determine
28. F 121 C it takes t t ki d holdi approximately one hour for the cooking SPE AE l condensation will form on the inside of the temperature to decrease to the selected holding door during operation and may leak out of the temperature During this one hour time period 5 y oven door vents This is a normal operatin the product will continue to cook P 5 condition however condensation spilling 3 The cooking times in this guide are based on meat on the floor should be periodically wiped as a taken directly from a refrigerated temperature of 38 to 40 F 3 3 to 4 4 C and placed in a preheated oven Adjustments must be made safety precaution There is an External Drip Tray included as standard with most ovens 13 I t dri directl the bott f f for cooking products at other than refrigerated PM d E c E M M the oven compartment temperatures 14 Dri flow i diti d 4 Place the curved edge of the shelf toward the back e er by cooking some cuts of beef to an internal of the oven temperature in excess of 130 F 54 C The 5 Adjust the inside door vents as indicated in the External Drip Tray will help alleviate some of Hid vicus cooking procedure selected this overflow problem There is also an extra 6 Itis recommended the oven door remain closed large drip pan available as an option for the during the cooking cycle Opening the door will 1000 TH series ovens only
29. ON PRODUCT CAPACITY PER COMPARTMENT 100 Ib 45 kg MAXIMUM VOLUME MAXIMUM 53 QUARTS 67 LITERS 1000 SK I 1000 SK II 120 Ib 54 kg MAXIMUM VOLUME MAXIMUM 60 QUARTS 76 LITERS PAN DIMENSIONS Full size hotel pans GN 1 4 Half size hotel pans GN 1 2 325mm x 265mm x 65mm Third size hotel pans GN 1 3 Full size sheet pans 18 x 26 x 1 Half size sheet pans 20 x 12 x 2 1 2 530mm x 325mm x 65mm 12 x 10 x 2 1 2 12 x 6 x 2 1 2 325mm x 176mm x 65mm 18 x 18 x 1 DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND DO NOT USE WATER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED ADANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING COOKING GUIDELINES SIMPLE CONTROL 35 SECTION 6 SMOKED BEEF PRODUCT SPECIFICATIONS AND PREPARATION ul k p iv p Ea 6 2 i On Off Cook Down Cook Hold Temperature Heat Smoke Icon Switch Hold Arrow Indicator Indicator Indicator Indicator Indicator Light 5 Time Light Light Light Light located to the right Hold Knob Cook Knob Smoke Timer Key Knob 1 Push ON OFF power switch to ON 6 Load oven with food 2 Rotate HOLD KNOB to desired temperature 7 Load wood chip container 3 Rotate COOK KNOB to desired temperature 8 Rotate SMOKE TIMER KNOB past the re
30. RK PROCESSED MEATS PRODUCT SPECIFICATIONS AND PREPARATION PORK LOIN PORK SHOULDER PORK RIBS Pork Loin Boneless Tied Pork Shoulder Boston Butt Boneless Spareribs 1 1 2 down 38 kg or less 8 to 10 Ib 4 to 5 kg 8 to 10 Ib 4 to 5 kg Pork Loin Back Ribs BABY BACK RIBS 1 1 2 down 38 kg or less Ribs can be cooked from frozen or thawed Season as desired Place ribs on sheet pans slightly overlapping and cover with clear plastic wrap only if cooking overnight If desired barbecue sauce can be included with initial sea soning to allow it to cook into the ribs 52 Og SHELVES 500 750 1000 Season as desired place roasts directly on wire shelves for cooking Season as desired and place in pans ITEMS PER SHELF 500 750 1000 MAX CAPACITY 500 750 1000 2 roasts 3 roasts 3 roasts 4 roasts up to 40 Ib 18 kg 9 roasts up to 100 Ib 45 kg 9 roasts up to 100 Ib 45 kg 2 roasts per pan 2 pans 2 roasts per pan 2 pans 2 roasts per pan 2 pans 4 roasts up to 40 Ib 18 kg 10 roasts up to 100 Ib 45 kg 12 roasts up to 100 Ib 45 kg 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 3 half size sheet pans approx 20 Ib 9 kg 4 full size sheet pans 5 full size sheet pans One half open One half open One half open EE 250 to 275 F 121 to 135 C 250 F 121 C 250 F 121 C perse j 160 F 71 C 160 F 71 C 160 F 71 C 15 m
31. Salmon Fillets or Sides in chip holder located at the back of the oven Sea Salt Large Crystals Granulated or Raw Sugar Fill pan with ice and locate pan in shelf position SUPPLIES REQUIRED number 7 just above wood chip container Clear Plastic Wrap Place prepared salmon fillets on a wire grid as Paper Toweling indicated on the diagram and insert wire grid on oven Wire Mesh Grids helf beinni ith th helf Digital Thermocouple Thermometer WiN RUE Oe SKEL pOSLILON TO MONITOR INTERNAL PRODUCT TEMPERATURE Tweezers Insert probe of thermocouple thermometer into the Ice 3 to 4 Ib 1 to 2 kg center of the middle salmon fillet located in the top PREPARATION shelf position or central shelf position when smoking i a full load To maintain proper color the internal Remove bones from fillets with a tweezers to temperature of the salmon must not exceed 77 F avoid rupturing tissue 25 C For this reason it is important to begin the SALTING smoking process with the oven at room temperature 5096 Sea Salt or Kosher Salt 5095 Granulated or Brown Sugar FOR RICHER Make certain oven vents are closed Close oven door COLOR and set smoke time from 10 to 20 minutes depending To remove moist re from the raw salmon on taste preference When the smoke timer cycles to blend salt and sugar mixture thoroughly and the OFF position the fillets must remain in the oven pack firmly around each fillet Cover salt filled for a period of 1 2
32. Short Ribs 10 to 12 oz pieces Short Cut Boneless 8 12 Ib 4 to 5 kg Season brisket and wrap individually Season as desired Place ribs Season as desired Place roasts in clear plastic wrap for cooking Place side by side in pans For an overnight directly on the wire shelves with fat side wrapped brisket directly on wire shelves cook and hold cover pans loosely with down Place larger roasts toward the clear plastic wrap to retain additional top of the oven compartment product moisture aseene we M NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 1 roast 1 half size sheet pan 2 roasts 750 3 4 roasts 1 full size sheet pan 4 roasts 1000 2 3 roasts 1 full size sheet pan 3 roasts MAX CAPACITY 500 3 roasts up to 40 Ibs 18 kg 3 half size sheet pans 4 roasts up to 40 Ib 18 kg 750 6 8 roasts up to 100 Ibs 45 kg 3 full size sheet pans 8 roasts up to 100 Ib 45 kg 1000 6 9 roasts up to 100 Ibs 45 kg 4 full size sheet pans 9 roasts up to 100 Ib 45 kg VENT POSITION One half open One half open One half open COOK TEMP 250 F 121 C 250 F 121 C 250 F 121 C HOLD TEMP 160 F 71 C 160 F 71 C 140 F 60 C 20 for first roast 44min kg 3 hours for the first pan 8 to 10 Ib roasts 4 to 4 5 kg plus 30 minutes each additional roast plus 30 minutes for each 8 minutes per pound for the first roast additional pan 18 minutes per kilogram plus add 8 minutes for each additional roast 1
33. ange 60 to 205 F 16 to 96 C Set the cooking temperature Rotate the Cook Knob to the desired temperature The set temperature will appear in the Digital Display 250 and the Temperature Display Key will illuminate The cooking indicator light will illuminate while in cook mode Cooking temperature range 200 to 325 F 94 to 160 C Note Cooking mode not active unless timer is running Set time for preheat Press Up or Down arrows to adjust the preheat time Note Hold Time Cancel Key for 3 seconds when in cook mode to cancel time display shows EA PREHEAT oven for 30 minutes before loading food The Heat Indicator Light will illuminate and will remain lit as long as the oven is calling for heat Heat Indicator Light 5 13 Cooking plate 221 Indicator Light Display Indicator Light On Off Up Down Power Switch Arrow Keys Hold Knob Time Temperature Cancel Key Display Key 6 7 8 Load the oven with food Set time for cook Press Up or Down Arrow Keys to adjust the cook time Load wood chip container Take one container load of dry wood chips and soak the chips in water for 5 15 minutes Shake excess water off wood chips Remove wood chip container from the interior back panel of the smoker Place the moistened chips in the wood chip container and replace the container in the oven Set the Smoke Timer 1 hour The Smoke Timer activates the heating element located wi
34. ariations 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 SIMPLE CONTROL 26 SECTION 4 MISCELLANEOUS PRODUCT SPECIFICATIONS AND PREPARATION Use a favorite cake recipe or mix Pour Use a favorite cheese cake recipe or batter in pans to one half the pan depth mix Pour batter into spring form pans Keep oven door closed during the and bake in a preheated oven The cooking cycle The cake is done when cheese cake is done when a toothpick a toothpick inserted in the center of the inserted in the center is clean when cake is clean when removed removed To prevent cracking allow the cheese cake to remain in the oven until it reaches room temperature NO OF SHELVES 500 4 2 750 4 4 1000 None 4 ITEMS PER SHELF 500 1 half size sheet pan 2 cakes 750 1 full size sheet pan 5 cakes 1000 1 full size sheet pan 3 cakes MAX CAPACITY 500 4 half size sheet pans 4 cakes 750 4 full size sheet pans 20 cakes 1000 4 full size sheet pans 12 cakes Open Full Open Full 325 F 163 C 250 F 121 C 1 1 2 hours 90 minutes to 2 3 hours depending on Full Load pan depth OVERNIGHT COOK HOLD FINAL INTERNAL TEMPERATURE ADDITIONAL INFORMATION The time and temperature are suggested guidelines only All cooking should be based on internal product tempe
35. bes or by faulty operational procedures It is important therefore that sanitary procedures be followed at all times during food preparation and handling This is your main protection in guarding against food contamination For additional information see the Cleaning and Maintenance section of this manual COOKING GUIDELINES SIMPLE CONTROL 3 SECTION 1 INTRODUCTION LOW TEMPERATURE COOKING FACTS 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 Minimal time is spent attending the product during cooking This advantage combined with the automatic conversion to the hold cycle frees key personnel to concentrate on other tasks including final product and presentation H ALO H EAT REDUCES W N e When cooking in a Halo Heat oven at a temperature of LOAD OVEN 250 F 121 C outside venting and expensive exhaust Arcee hoods are not necessary in most areas Kitchens remain ST C e PRODUCT CAN BE COOKED THE NIGHT cooler lowering energy costs by reducing the exchange BEFORE FOR SERVING THE NEXT DAY cz of heated air Because the ovens do not need outside Ss e COOKING TAKES PLACE OUTSIDE PEAK venting they can be put almost anywhere in the PREPARATION HOURS corner of the kitchen on a buffet line or in a banquet
36. d Wire 18 x 26 PAN INSERT PN 2115 PN 2115 PN 2115 PN 2115 Security Panel with key lock 5004750 5004750 5005776 5005776 Shelf Stainless Steel FLAT WIRE REACH IN SH 2324 SH 2324 SH 2325 SH 2325 RIB RACK SH 2743 SH 2743 SH 29474 SH 29474 Stacking Hardware 5004864 5004804 Wood Chips bulk pack Apple 20 Ib 9 kg WC 22543 WC 22543 WC 22543 WC 22543 Cherry 20 lb 9 kg WC 22541 WC 22541 WC 22541 WC 22541 Hickory 20 Ib 9 kg WC 2829 WC 2829 WC 2829 WC 2829 Maple 20 Ib 9 kg WC 22545 WC 22545 WC 22545 WC 22545 COOKING GUIDELINES SIMPLE CONTROL 5 SECTION 2 OPERATION GENERAL OPERATION SIMPLE CONTROL OVENS 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 of the cooking and holding compartment to provide an evenly applied heat source controlled by an oven sensor The design and operational characteristics of the unit eliminates the need for a moisture pan or a heat circulating fan Through even heat application the food product is cooked evenly and provides the ability to hold foods for longer periods of time START UP 1 Before operating the oven clean both the interior and exterior of the unit with a damp cloth and any good commercial detergent at the recommended strength Rinse surfaces by wiping with a sponge and clean warm water to remove all detergent residue Wi
37. dd 30 minutes for each additional roast 30 minutes for each additional pan Due to the density of the meat set smoke timer for one hour After cooking and minimum holding time leave oven set at a to achieve a medium smoke flavor holding temperature of 150 F 66 C SET SMOKING TIMER 30 minutes for one pan 60 minutes for four pans po 1 00 24 hours 8 hors ien Recommended COOK HOLD FINAL INTERNAL 165 F 73 C Before activating the Smoking Timer 188 F 87 C TEMPERATURE 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 36 SECTION 6 SMOKED PORK PRODUCT SPECIFICATIONS AND PREPARATION ITEM AMOUNT Pork Fresh Ham Spareribs or Pork Loin Back Ribs BABY BACK RIBS 14 to 17 Ib 6 to 8 kg 1 1 2 down 38 mm or less Season as desired and place directly on wire shelves 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 with initial seasoning to allow it to cook into the
38. e to evaporation or dehydration In an enclosed holding environment too much moisture content is a condition which can be relieved A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed ina controlled holding atmosphere If the product is not allowed to decrease in temperature excessive condensation will form increasing the moisture content on the outside of the product To preserve the safety and quality of freshly cooked foods however a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product Most Halo Heat holding equipment is provided with a thermostat control between 60 and 200 F 16 to 93 C If the unit is equipped with vents close the vents for moist holding and open the vents for crisp holding COOKING GUIDELINES SIMPLE CONTROL 41 SECTION 7 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION GENERAL HOLDING CABINET OPERATION Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture
39. ent NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 750 1000 MAX CAPACITY 500 750 1000 1 muffin pan 12 cup capacity 2 muffin pans 12 cup capacity 2 muffin pans 12 cup capacity 4 muffin pans 8 muffin pans 16 muffin pans ERT GE 4 90 to 110 F 900 10 32104 0 to 43 C a ES ETT EE COOK HOLD FINAL INTERNAL TEMPERATURE ADDITIONAL INFORMATION The above proofing procedure is suggested as a general guideline only Due to variations in product product quality and weight adherence to the product manufacturer s instructions are recommended 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 SIMPLE CONTROL 31 SECTION 5 SMOKER OPERATION COOKING SMOKING HOLDING PROCEDURES SIMPLE CONTROL 1 Push power switch to ON I position Control will display 0 F or 0 C Set the holding temperature Rotate the Hold Knob to the desired holding temperature The set temperature will appear in the Digital Display and the temperature display button will illuminate The Holding Indicator Light will illuminate while in hold mode Holding temperature r
40. eration of this oven The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory appetizing food Good equipment that is kept clean works better and lasts longer CLEAN DAILY 1 Disconnect unit from power source and let cool 2 Remove all detachable items such as wire shelves side racks and drip pans Clean these items separately Ka 3 Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris 4 Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent NOTE Avoid the use of abrasive cleaning compounds chloride based cleaners or cleaners containing quaternary salts Never use hydrochloric acid muriatic acid on stainless steel 5 Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes then remove soil with a plastic scouring pad 6 Wipe control panel door vents door handles and door gaskets thoroughly since these areas harbor food debris 7 Rinse surfaces by wiping with sponge and clean warm water Ah DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING SCRAPg QURE 5 d 9 d CLEANING AND MAINTENANCE 8 Remove excess water with sponge and wipe dry with a clean cloth or air dry Leave doors open until interior is completely dry Replace side racks and shelves 9 Wipe door ga
41. ernal temperature before cooking Meat should be placed in a preheated oven directly from a refrigerated temperature of 38 to 40 F 3 to 4 C Meat cooked from a frozen state will require approximately one and one half to two times the normal cooking time In addition freezing ruptures tissue cells creating additional moisture loss during the cooking process and will result in more shrinkage Desired degree of doneness The higher the degree of internal temperature required the longer the necessary cooking time Cooking times in this guideline are based on the most popular internal product temperatures Quantity and quality of product TO CALCULATE MEAT SHRINKAGE STARTING WEIGHT Weight of Raw Product MINUS ENDING WEIGHT Weight of Cooked Product EQUALS AMOUNT OF SHRINKAGE AMOUNT OF SHRINKAGE Total Weight Lost in Cooking DIVIDED BY STARTING WEIGHT Weight of Raw Product EQUALS PERCENT OF SHRINKAGE EXAMPLE SHRINKAGE DIVIDED BY Raw Beef Roast 100 Ib 45 kg Cooked Beef Roast 95 Ib 43 kg AMOUNT OF SHRINKAGE 5 0 Ib 2 kg 0 05 5 0 05 5 STARTING WEIGHT 100 5 0 45 2 0 EQUALS PERCENT OF SHRINKAGE PREVENTING BACTERIA GROWTH The surface of raw meat may become contaminated in processing handling by the butcher or chef or by other means Food contamination can also be caused by unsanitary personal hygiene and work habits unclean slicers knives and pro
42. es Place the curved edge of the shelf toward the back of the oven Adjust the inside door vents as indicated in the individual cooking procedure selected It is recommended the oven door remain closed during the cooking cycle Opening the door will only increase the length of time necessary to cook the product Puncturing an item with any sharp instrument may introduce bacteria inside the product Avoid using a fork to handle products and always use standard sanitary methods when handling any food item Use a thermometer to check the internal temperature of a product Be certain to sanitize the thermometer before each use Aged meat will cook faster shrink more and cannot be held as long as fresh meat Because of the tenderizing capabilities of the oven aged meat or tenderizing agents such as M S G are not necessary and are not recommended When cooking full loads never cook below the second shelf spacing from the bottom of the oven compartment Fully clean the oven interior drip pan shelves and side racks on a daily basis 12 13 14 15 16 Since there is no air movement inside the Halo Heat low temperature cooking and holding oven condensation will form on the inside of the door during operation and may leak out of the oven door vents This is a normal operating condition however any condensation spilling on the floor should be periodically wiped as a safety precaution There is an
43. excess fat Brush chicken with oil butter or margarine OPTIONAL Season as desired and sprinkle with paprika Clean chicken and remove excess fat Brush chicken with oil butter or margarine OPTIONAL Season as desired and sprinkle with paprika For better whole bird appearance fold chicken wings and tuck under the back of the bird Make a slit in the skin of the chicken lower end of the bird cross chicken legs and insert both legs through the slit EE NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 750 1000 MAX CAPACITY 500 750 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 18 halves or 60 pieces 3 half size sheet pans 36 halves or 120 pieces 3 full size sheet pans 1000 48 halves or 160 pieces 4 full size sheet pans 275 to 300 F 135 to 149 C 160 F 71 C peter 2 40 2 1 2 to 3 hours 3 to 3 1 2 hours Full Load Full Load mn weg mg mmm 00m 0 8 hours 185 F 85 C 185 F 85 C OVERNIGHT COOK HOLD FINAL INTERNAL TEMPERATURE ADDITIONAL INFORMATION When holding longer than 30 minutes cover chickens with clear plastic wrap 4 chickens 9 chickens 9 chickens 8 chickens 2 half size sheet pans 18 chickens 2 full size sheet pans 160 F 71 C 8 to 10 hours When cooking and holding overnight cover the pans of raw chicken with clear plastic wrap for cooking Set cooking thermostat to 250 F 121 C for 4 hou
44. f or Pork 160 F VEAL 160 175 F HAM 160 175 F PORK 160 175 F LAMB 160 175 F 160 175 160 175 F 160 175 F 140 160 F CHICKEN Fried Baked DUCK 160 175 F TURKEY 160 175 F GENERAL 160 175 F 160 175 F FISH SEAFOOD FISH Baked Fried LOBSTER 160 175 F 160 175 F SHRIMP Fried 160 175 F BAKED GOODS BREADS ROLLS 120 140 F 49 60 C MISCELLANEOUS CASSEROLES 160 175 F DOUGH Proofing EGGS Fried FROZEN ENTREES HORS D OEUVRES PASTA 160 180 F PIZZA 160 180 F POTATOES 180 F PLATED MEALS SAUCES 140 200 F SOUP 140 200 F VEGETABLES 80 100 F 150 160 F 160 175 F 160 180 F 140 165 F 160 175 F THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS COOKING GUIDELINES SIMPLE CONTROL 42 SECTION 7 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION 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 f
45. food safety and sanitation in the U S For more information contact All cold food must be stored at or below 40 F 49 Frozen foods must not be thawed at room temperature nor in water Use the cooler for Center for Food Safety and Applied Nutrition thawing and thaw foods slowly Food and Drug Administration PHONE 1 888 SAFEFOOD www foodsafety gov COOKING GUIDELINES SIMPLE CONTROL 44 Alto Shaam has established a twenty four hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hours The emergency service access is provided exclusively for Alto Shaam equipment and is available throughout the United States through the use of Alto Shaam s toll free number Emergency service access is available seven days a week including holidays 2497 A our Service Hotline 1 800 658 5744 ALTO SHAAM Ecologically Smart Economically Smart World Headquarters W164 N9221 Water Street P O Box 450 Menomonee Falls WI 53052 0450 U S A Phone 262 251 3800 U S A amp Canada Toll Free 1 800 558 8744 Fax 262 251 7067 Fax U S A only 1 800 329 8744 www alto shaam com Price U S 15 00 Printed in the U S A MN 29491 e 01 11 2010 Alto Shaam Inc
46. hours Do not open the oven door pans with clear plastic wrap and refrigerate for during this period 24 hours Following the 24 hour refrigeration period remove fillets from salt sugar mixture Following the required oven time remove the fillets and rinse thoroughly under cold running water ith cl lasti dein il Pat dry with paper toweling Place fillets side cover Wita clear PURSHO NUTS ERG by side on a sheet pan and return uncovered fully chilled to the refrigerator for a period of 1 6 hours for the final drying period TOP VIEW fsuccesTep wese NO OF SHELVES 767 1767 3 per compartment 1000 4 per compartment ITEMS PER SHELF 767 1767 3 fillets sides per shelf 1000 3 fillets sides per shelf MAX CAPACITY 767 1767 9 fillets per compartment 1000 12 fillets per compartment WOOD CHIP Full SIDE VIEW CONTAINER posirion Gee pem ay 1 2 OVEN TIME 1 2 hours 4 Wim REQUIRED al pedi f 5 6 T 8 9 FINAL INTERNAL NOT TO EXCEED 77 F 25 C TEMPERATURE The time and temperature are suggested guidelines only All cooking should be based on internal product temperatures Due to variations product quality weight and desired degree of doneness the cooking 1 LL o 4 timer may need to be adjusted accordingly Always follow local health l hygiene regulations for all internal temperature requirements
47. if the correct internal temperature 1 Follow the load capacities for the 750 and 1000 has been reached series ovens RED MEAT 2 Follow the cooking and holding temperatures and RARE 130 to 135 F 54 to 57 C MEDIUM 140 to 145 F 60 to 63 C WELL 155 to 160 F 66 to 71 C times listed 3 Set the Smoking Timer for the amount of smoke flavor desired 2 When following the procedures in the individual A ONE STEP COOKING ed SS product cooking instructions additional cooking After the COOK time is complete and the minimum time should not be necessary If however the number of hours in the HOLD cycle have elapsed the required internal product temperature has not product may remain ON HOLD until serving time been reached after the product has remained in the HOLD cycle for the one hour minimum time B TWO STEP COOKING period additional cooking time may be added Remove product from the oven after the minimum Use the same COOK temperature set for the number of hours in the HOLD cycle Chill product original cooking cycle until the correct internal quickly and prepare for refrigerated storage temperature has been reached Refrigerated product can be sauced and finished on a char broiler in a convection oven a combination oven steamer or in a salamander for a la carte service A IEEE A URER SE This process takes between 8 and
48. increase the length of time necessary to 15 Overflow may also be caused by overloading the cook the product oven compartment DO NOT OVERLOAD THE 7 Puncturing an item with any sharp instrument OVEN Follow the recommended load capacities may introduce bacteria inside the product listed in each individual procedure Avoid using a fork to handle products and 16 For maximum product tenderizing always use standard sanitary methods when and to reduce labor during peak handling any food item preparation hours overnight cook and A 6 8 Use a thermometer to check the internal hold is highly recommended for many temperature of a product certain to sanitize products Refer to individual cooking the thermometer before each use instructions 9 Aged meat will cook faster shrink more and 2 cannot held as long as fresh meat Because NEED SOME HELP of the tenderizing capabilities of the oven aged meat or tenderizing agents such as M S G are The Alto Shaam staff includes corporate not necessary and are not recommended executive chefs who welcome questions 10 When cooking full loads never cook below the You are invited to contact anyone on our second shelf spacing from the bottom of the staff by phone 800 558 8744 or e mail oven compartment through the Contact Us section of our 11 Fully clean the oven interior drip pan shelves ond xe Lap with any cook and hold procedure and side racks on a dail
49. inutes per pound for the first roast 20 minutes per pound for the first roast THAWED RIBS 2 1 2 to 3 1 2 hours 33 minutes per kilogram plus add 30 33 minutes per kilogram plus add 30 FROZEN RIBS 3 1 2 to 4 1 2 hours minutes for each additional roast minutes for each additional roast Full Load EE OVERNIGHT Highly Recommended Highly Recommended Optional COOK HOLD FINAL INTERNAL TEMPERATURE 155 to 165 F 68 to 74 C 165 to 170 F 74 to 77 C 160 to 170 F 71 to 77 C Well Done Additional barbecue sauce can be added after completing the hold cycle Heat sauce to 150 F 66 C and coat ribs just before serving 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 20 SECTION 4 PORK PROCESSED MEATS PRODUCT SPECIFICATIONS AND PREPARATION 33 Ib whole pig Sausage Fresh Any of a variety of processed meat product including brat wurst Polish sausage breakfast links smoked sausage hot dogs etc Bend hind legs under the pig so that Place sausage side by side on sheet it sits on the shelf Brush with caramel pans Add a sufficient amount of hot col
50. ize sheet pans 6 whole salmon 4 full size sheet pans 8 whole salmon per compartment 4 full size sheet pans 5 full size sheet pans per compartment WOOD CHIP Full Full Full CONTAINER 250 F 275 F 250 F 121 C 135 C 121 C 160 F 71 C 160 F 71 C pene 1 1 2 to 2 hours 2 to 2 1 2 hours IE 160 F 71 C 45 minutes to 1 hour 45 minutes 1 hour for each smoking cycle FILL WOOD CHIP CONTAINER FOR EACH CYCLE OVERNIGHT Not Recommended Not Recommended COOK HOLD FINAL INTERNAL 150 F 66 C 150 F 66 C 150 to 160 F 66 to 71 C TEMPERATURE 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements 1 hour Not Recommended COOKING GUIDELINES SIMPLE CONTROL 39 SECTION 6 SMOKED FISH PRODUCT SPECIFICATIONS AND PREPARATION SMOKING PROCEDURE PRODUCT gt COLD SMOKED SALMON OVEN MUST BE AT ROOM TEMPERATURE BEFORE ITEM AMOUNT SAUMON FUME Fresh Salmon Fillets 2 1 2 to 4 Ib BEGINNING THE COLD SMOKE PROCEDURE 1 to 2 kg each e Soak wood chips in water according to directions INGREDIENTS REQUIRED 5 15 minutes fill wood chip container full and insert Fresh
51. l size sheet pan 12 trout 1 full size sheet pan MAX CAPACITY 500 4 half size sheet pans 28 32 steaks 4 half size sheet pans 36 trout 6 half size sheet pans 750 6 full size sheet pans 60 steaks 4 full size sheet pans 72 trout 6 full size sheet pans 1000 8 full size sheet pans 75 steaks 5 full size sheet pans 96 trout 8 full size sheet pans EB EE half open EN half open half open ERE 275 F 135 C 275 F ELEM 275 F d 160 F 71 C 160 F 71 C 160 F 71 C 1 1 2 to 2 1 2 hours 1 1 2 hours 1 to 1 1 2 hours Full Load Full Load Full Load UM 3 to 4 hours 3 to 4 hours 4 to 6 hours Holding time will vary greatly depending on the type of fish and the initial product moisture content OVERNIGHT Not Recommended Not Recommended Not Recommended COOK HOLD FINAL INTERNAL 150 F 71 C 150 F 66 C 150 F 66 C TEMPERATURE 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 25 SECTION 4 MISCELLANEOUS PRODUCT SPECIFICATIONS AND PREPARATION Prebake the shells in pie plates at 275 F Use 1 x 1 or 1 x 1 1 2 ratio of rice to Use a favorite c
52. lavor Cleanliness top operating efficiency and appearance of equipment contribute considerably to savory appetizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of germ activity The easiest way to insure full natural food flavor is through comprehensive cleanliness This means good control of both visible soil dirt and invisible soil germs A thorough approach to sanitation will provide essential cleanliness It will assure an attractive appearance of equipment along with maximum efficiency and utility More importantly a good sanitation program provides one of the key elements in the prevention of food borne illnesses A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an
53. ls Wisconsin 53052 0450 U S A PHONE 262 251 3800 800 558 8744 u s a canapa FAX 262 251 7067 800 329 8744 u s a e www alto shaam com MN 29491 01 11 ALT HAAM LOW TEMPERATURE COOKING INTRODUCTION 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 holding ovens consists of an electric thermal cable that encircles the entire cooking and holding chamber This creates a gentle blanket or HALO of radiant heat surrounding food with a consistent and uniform temperature with no air movement inside the oven compartment This gentle heating concept cooks at low temperatures and at a high level of humidity to preserve product moisture flavor and nutrition Halo Heat ovens are designed to convert automatically from a cooking temperature to a holding temperature where the product can remain until it is ready to be served Halo Heat is an entirely different system of cooking Utilizing this uniform heat source Halo Heat dramatically reduces meat shrinkage provides natural enzyme COOKING GUIDELINES aging action for more tender flavorful meat and preserves natural juices along with nutritional values in all foods Halo Heat cooking reduces energy cost cuts back on labor and handling and solves kitchen
54. maximum amount of water content resulting in a juicier finished product and an extended holding life Along with better nutrition a more tender finished product less shrinkage and higher moisture content meat will not require the addition of as much salt as needed with conventional cooking methods Natural flavors are preserved This is a significant factor in today s health conscious diets COOKING GUIDELINES SIMPLE CONTROL 2 LOW TEMPERATURE COOKING FACTS 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 meat is cooked the more shrinkage will result Over cooked meat also results in higher losses Higher temperatures and over cooking draws moisture to the surface and this moisture evaporates or drips out of the meat Internal temperature of the meat Like over cooking as meat is brought to a higher internal temperature shrinkage is increased For these two reasons it is suggested most cuts of red meat be cooked at 250 F 121 C and that all cooking be based on internal product temperature The use of a thermometer is encouraged SECTION 1 INTRODUCTION THERE ARE FOUR MAJOR FACTORS INVOLVED IN DETERMINING COOKING TIMES FOR MEAT 1 The degree of aging on the meat Aged meat will cook faster shrink more and has a much shorter holding life than fresh meat Int
55. oduct acceptability OVERNIGHT Not Recommended BER i NE Recommended COOK HOLD FINAL INTERNAL 150 F 66 C 160 F TEMPERATURE ADDITIONAL Make certain product reaches the Make certain product reaches the Cookies will continue to bake for INFORMATION fully heated temperature Check fully heated temperature Check approximately 3 minutes after being internal product temperature before internal product temperature before removed from the oven Take this removing product from oven and removing product from oven and factor into consideration to prevent adjust heating time as required adjust heating time as required over baking Place cookies on bakery rack for cooling 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 SIMPLE CONTROL 30 SECTION 4 MISCELLANEOUS PRODUCT SPECIFICATIONS AND PREPARATION PROOFING DOUGH RECIPE mee mm o 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 oven compartm
56. or Light will illuminate loading food The Heat Indicator Light will while in hold mode illuminate and will remain lit as long as the oven is calling for heat Holding temperature range 60 to 205 F 16 to 96 C 6 Load the oven with food 3 Set the cooking temperature 7 Set time for cook Press Up or Down Arrow Keys to adjust the Rotate the Cook Knob to the desired cook Gmie temperature The set temperature will appear in the Digital Display and the weg otes Temperature Display Key will illuminate When the oven temperature reaches the set temperature the Heat Indicator Light will The Cooking Indicator Light will illuminate while in cook mode turn off Cooking temperature range 2 2 94 io depict Press and hold the Temperature Display Key for 3 seconds at any time to display the actual Note Cooking mode not active unless timer oven temperature 192 is running Heat Indicator Light S Cooking Digital Holding Indicator Light Display Indicator Light ALTO SHAAM On Off Up Down Hold K Power Switch Arrow Keys old Knob Cook Knob Time Temperature Display Ke Cancel Key d COOKING GUIDELINES SIMPLE CONTROL 7 SECTION 2 OPERATION GENERAL OPERATION SIMPLE CONTROL OVENS CHEF OPERATING TIPS AU 1 For cooking specific products refer to individual 12 Since there is no air cook and hold instructions movement inside the P Halo Heat 1 2 When cooking at 250
57. or and season water so that it just covers the bottom of each pan Cover each pan with clear plastic wrap Q A NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 1 half size sheet pan 750 1 full size sheet pan 1000 1 full size sheet pan MAX CAPACITY 500 4 half size sheet pans 750 5 full size sheet pans 1000 8 full size sheet pans NE 250 F 121 C 250 F 121 C 5 hours 1 1 2 to 2 hours Full Load a en Fea MEE HUNE OVERNIGHT Required Not Recommended COOK HOLD FINAL INTERNAL 167 F 75 C 170 F 77 C TEMPERATURE ADDITIONAL Reheating time For precooked sausage follow the same INFORMATION 250 F 121 C 5 hours time and temperature settings as fresh sausage Cooking time for a precooked sausage will vary particularly for less than full loads When heating a full load of precooked sausage check the internal product temperature after approximately one 1 hour of cooking time 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 21 SECTION 4 POULTRY AND FISH PRODUCT SPECIFICATIONS AND PREPARATION CHICKEN PIECES PRODUCT gt Clean chicken and remove
58. oven to retain the product moisture then adding the crisp fried appearance by inserting the product in a fryer for a very short period of time This method can be used with product directly from the oven or the product can be precooked and fried directly from refrigerated storage With the two step method the chicken will be moist flavorful plump and golden brown Shrinkage will be low and shortening in the fryer will last much longer FRYING DIRECTLY FROM THE OVEN FRYING FROM REFRIGERATED STORAGE 1 Preheat fryer to 335 F 168 C 1 Remove chicken from the Alto Shaam Halo Heat oven wrap chill 2 If heavier or crisper breading is desired remove required portion of rapidly and store under refrigeration at 38 to 40 F 3 to 4 C chicken from the oven and dredge in fresh breading 2 Preheat fryer to 335 F 168 C 3 Drop chicken in fryer for three minutes or until chicken is golden brown Remove required portion of precooked chicken from 4 Chicken can be fried per customer order or in larger quantities When refrigerated storage frying larger quantities place fried pieces on a sheet pan with wire grid 4 Drop chicken in fryer for 6 to 7 minutes or until chicken is insert and place pans in a preheated Alto Shaam display case or in a golden brown preheated holding cabinet with door vents fully open COOKING GUIDELINES SIMPLE CONTROL 23 SECTION 4 POULTRY AND FISH PRODUCT SPECIFICATIONS AND PREPARATION PRODUCT gt TURKEY
59. pe dry with a clean cloth or air dry 2 Wipe door gaskets and control panel dry with a soft cloth 3 Clean and install the oven side racks oven shelves and external drip tray Shelves are installed with curved edge toward the back of the oven Insert the drip pan on the interior bottom surface of the oven 4 Before operating the unit with product become familiar with the operation of the controls Read the following Control Description and Operation section of this cooking guide and begin by operating the various control functions DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND DO NOT USE WATER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED COOKING GUIDELINES SIMPLE CONTROL 6 SECTION 2 OPERATION GENERAL OPERATION SIMPLE CONTROL OVENS 1 Push power switch to ON I position 4 Set timer for pre heat Control will display 0 F or 0 C Press Up or Down Arrow Keys to adjust the 2 Set the holding temperature pre heat time Rotate the hold knob to the desired holding Note Hold Time Cancel Key for 3 seconds temperature The set temperature will when in cook mode to cancel time display appear in the Digital Display and the shows Temperature Display Key will illuminate PREHEAT oven for 30 minutes before The Holding Indicat
60. quired 4 Press UPIDOWN ARROW keys to set t imer length of time then back to the correct setting 5 Preheat oven for 30 mintues PRODUCT gt gt BEEF BEEF BRISKET SMOKED SMOKED BEEF TONGUE SMOKED ITEM AMOUNT Beef Brisket Fresh Beef Tongue 9 to 13 Ib 4 to 6 kg 3 1 4 Ib 1 5 kg average Season brisket as desired Place brisket directly on wire Leave skin on tongue for cooking Season as desired and shelves fat side down Briskets can also be wrapped in place side by side in pans Following the cooking cycle clear plastic wrap for the cooking smoking and holding tongues must remain in the HOLD cycle for four 4 hours function OPTIONAL Remove product from pans skin tongues and return them to the smoker directly on the wire shelves NO OF SHELVES 767 1767 3 per compartment Cooking None Smoking 2 per compartment 1000 3 per compartment Cooking None Smoking 2 per compartment ITEMS PER SHELF 767 1767 3 to 4 roasts 5 tongues per pan 1000 2 to 3 roasts 10 tongues per pan MAX CAPACITY 767 1767 12 roasts up to 100 Ib 45 kg per compartment 20 beef tongues 65 Ib 30 kg per compartment 1000 6 9 roasts up to 100 Ib 45 kg per compartment 30 beef tongues 98 Ib 44 kg per compartment WOOD CHIP Full Full CONTAINER ee CCS CLIE CLIE 160 F 71 C 150 F 66 C 20 minutes per pound for the first roast 44 minutes per 4 1 2 hours for the first pan plus add kilogram plus a
61. ratures 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 SIMPLE CONTROL 27 SECTION 4 MISCELLANEOUS PRODUCT SPECIFICATIONS AND PREPARATION FROZEN FROZEN PORTIONED CONVENIENCE ENTREES CONVENIENCE ENTREES PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN 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 wire shelves NO OF SHELVES 500 750 1000 PRODUCT gt ITEMS PER SHELF 500 2 foil half size pans 750 4 foil half size pans 1000 2 foil half size pans MAX CAPACITY 500 6 foil half size pans 750 12 foil half size pans 1000 10 foil half size pans 275 F 135 C 275 F 135 C 160 F 71 C 160 F 71 C DO NOT OVER COOK CHECK INTERNAL PRODUCT TEMPERATURE 16 to 18 hours OVERNIGHT Optional Not Recommended COOK HOLD FINAL INTERNAL 140 F 60 C 140 F 60 C TEMPERATURE SEE PAN PLACEMENT DIAGRAMS AND TIME SETTINGS APPROXIMATELY 2 HOURS ON THE FOLLOWING PAGE SEE PAN PLACEMENT DIAGRAMS ON FOLLOWING PAGE ADDITIONAL Frozen convenience entr es removed from the original food processor s intact packaging must be treated as a product INFORMATION
62. re of the reheated product United Sates food code requirements indicate cooked foods that have been cooled followed by reheating for hot food holding must be reheated to 165 F 74 C The temperature of 165 F 74 C must be maintained for a period 15 seconds SECTION 2 OPERATION GENERAL OPERATION SIMPLE CONTROL OVENS Always follow federal and local health hygiene codes for the time and internal temperature required for reheating products CARE AND CLEANING 1 Clean interior oven cavity wire shelves and drip pan daily at the end of each cook and hold cycle 2 Refer to Care and Cleaning instructions in Section 3 In the United States FDA food code requires products such as red meat to remain in HOLD for a specified time period This holding time requirement is based on the internal product temperature desired for the finished product and includes the one hour time period while the oven decreases from the cooking temperature to the holding temperature and the product continues to cook INTERNAL PRODUCT TIME IN HOLD CYCLE TEMPERATURE 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 135 F 57 C 36 MINUTES 136 F 58 C 28 MINUTES 138 F 59 C 18 MINUTES 140 F 60 C 12 MINUTES 142 F 61 C 8 MINUTES 144 F 62 C 5 MINUTES 145 F 6
63. rs If barbecue sauce is desired heat sauce to 150 F 66 C and coat chicken approximately 1 hour before serving 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 22 SECTION 4 POULTRY AND FISH PRODUCT SPECIFICATIONS AND PREPARATION PRODUCT gt CHICKEN TWO STEP METHOD 2 1 2 to 2 3 4 Ib 1 1 to 1 2 kg fryer 12 oz 340 grams each 4 to 5 Ib 2 kg 8 piece cut Clean chicken and remove all excess Clean hens and remove excess fat Season as desired Rub with oil fat Soak chicken in cold salted water Fold wings and tuck under the back of and paprika and place directly on for 15 minutes drain and dredge in dry the bird Make a slit in the skin of the wire shelves breading Coat pans with vegetable hen lower end of bird cross hen legs release spray Place chicken side by and insert both legs through the slit Side on pans separating breasts Brush hens with oil butter or margarine and wings from legs and thighs Cover OPTIONAL Season as desired and chicken loosely with clear plastic wrap sprinkle with paprika Space evenly on sheet pans fsuacestep pan swarm Swamm
64. skets and control panel dry with a clean soft cloth 10 Interior can be wiped with a sanitizing solution after cleaning and rinsing This solution must be approved for use on stainless steel food contact surfaces 11 To help maintain the protective film coating on polished stainless steel clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel 12 Clean any glass with a window cleaner Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for equipment CLEAN THE DOOR VENTS Door vents need to be inspected and cleaned as required CHECK OVERALL CONDITION OF OVEN ONCE A MONTH Check the oven once a month for physical damage and loose screws Correct any problems before they begin to interfere with the operation of the oven DO NOT USE OVEN IF CONTROLS ARE NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED DOWN OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND DO NOT USE WATER JET TO CLEAN SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED COOKING GUIDELINES SIMPLE CONTROL 11 NOTES
65. t the cook thermostat at 250 F 121 C 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 24 SECTION 4 POULTRY AND FISH PRODUCT SPECIFICATIONS AND PREPARATION Fish Fillets Fresh or Frozen 6 to 8 oz 170 to 227 grams Whole 1 Ib 454 gm dressed 6 to 8 oz 170 to 227 grams 1 25mm thick Do not thaw frozen fillets Spray or Spray or coat sheet pans with oil butter Spray or coat sheet pans with oil coat sheet pans with oil Place fillets or margarine Place steaks side by side Wipe trout with a damp towel and place side by side on sheet pans Brush fish on sheet pans Season as desired side by side on sheet pans Season with oil butter or margarine Season as as desired desired and sprinkle lightly with paprika Loosely cover pans with clear plastic wrap siis MNA NU AM UN UN NUN NO OF SHELVES 500 4 4 750 6 4 1000 None None ITEMS PER SHELF 500 1 half size sheet pan 7 8 steaks per pan 1 half size sheet pan 6 trout 1 half size sheet pan 750 1 full size sheet pan 15 steaks per pan 1 full size sheet pan 12 trout 1 full size sheet pan 1000 1 full size sheet pan 15 steaks 1ful
66. teria growth 440 TO 45 F 60 TO 7 C e All stored food items must be covered and placed COLD FOOD WAINTENANCE in a cooler or freezer at a minimum height of BELOW 40 F 4 C 6 inches 152mm above the floor FREEZING POINT OF WATER 32 F 0 C Employees serving food preparing food or washing utensils must wear an effective hair covering Employees must wash their hands before serving or preparing food Soap and towels must be provided at the hand sink which must only be used for washing hands No smoking or use of tobacco products is allowed in the food preparation or service area SUMMARY All serving containers must be stored with food In the United States the Food and Drug Administration contact surfaces covered or in the down position has a published Food Code as a reference guide for the w Ai utrensilem st b washed iaa three prevention of food borne illness in retail outlets such as compartment sink and dipped in a final sanitation rinse A pH test kit must be used to check the rinse water restaurants institutions and grocery stores Provisions of this Food Code are compatible with the concept and terminology of Hazard Analysis at Critical Control Points HACCP and contains expanded provisions for e Food preparation surfaces must not be used for food safety The FDA publication along with local the storage of non food items codes should be the final word with regard to all issues regarding
67. th hygiene regulations for all internal temperature requirements COOKING GUIDELINES SIMPLE CONTROL 15 SECTION 4 BEEF LAMB VEAL PRODUCT SPECIFICATIONS AND PREPARATION BEEF ROUND RIBEYE BEEF ROUND CAFETERIA OR STEAMSHIP Beef Ribeye Roll Lip On 112A Beef Round Top Inside Untrimmed Any one of a variety of beef rounds 8 to 12 Ib 3 to 5 kg 14 to 23 Ib 6 to 10 kg used for carving on a buffet line May Beef Round Bottom Gooseneck be bone in or boneless and may have a Untrimmed 14 to 23 Ib 6 to 10 kg handle on or off as required WEIGHT RANGE 40 to 50 Ib 18 to 23 kg 50 to 80 Ib 23 to 36 kg Meat should be at a refrigerated internal temperature of 38 to 40 F 3 to 4 C when placed in a preheated oven Season as desired Place roasts directly on wire shelves with fat side down Place larger roasts toward the top of the oven compartment Season as desired Place roasts directly on the wire shelves fat side down Place larger roasts toward the top of the oven compartment NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 750 1000 MAX CAPACITY 500 750 1000 1 roast 1 2 roasts 1 2 roasts 2 roasts 3 roasts 3 roasts 1 23 Ib 6 kg or 2 14 Ib 10 kg roasts 3 23 Ib 6 kg or 4 14 Ib 10 kg roasts 2 23 Ib 6 kg or 3 14 Ib 10 kg roasts 4 roasts up to 40 Ib 18 kg 6 roasts up to 100 Ib 45 kg up to 80 Ib 36 kg 9 roasts up to 100 Ib 45 kg up to 80 Ib 36 kg
68. that Alto Shaam cooking method results in lower moisture losses Even after a 24 hour holding period the Alto Shaam product is nutritionally equal to and possibly better than beef roast cooked in a conventional oven and removed immediately after cooking Fat contributes greatly to the flavor of meat During the cooking process fat not only melts but also changes chemically With low temperature cooking there is less chemical change and less fat melt resulting in a more flavorful finished product The enzymes found in meat break down the tissues and act as natural tenderizing agents A premium price is paid for aged meats where this enzyme action has already started however enzymes are destroyed by high temperatures Low temperature cooking does not destroy these enzymes and particularly in the hold cycle creates this natural chemical action to tenderize or age the meat right in the oven For this reason it is important to use fresh beef and it is essential to allow the product to remain in the hold cycle for at least the minimum amount of time suggested in the individual procedures The longer meat is left in the hold cycle the more tender it becomes making the purchase of more expensive aged meat unnecessary Meat is seventy to seventy five percent water High temperatures cause this water to evaporate during cooking resulting in loss of product moisture Cooking at low temperatures in a Halo Heat oven retains the
69. thin the wood chip container When the wood chip container is full and the Smoke Timer is turned clockwise as far as it will turn the wood chips will smoke for approximately forty five minutes to one hour To set the Smoke Timer turn the smoke timer knob past the required length of time then immediately bring it back to the correct setting Smoke Indicator Light will illuminate Keep the oven door completely closed during the smoking cycle Notes Cook Knob When the oven temperature reaches the set temperature the heat indicator light will turn off Press and hold the Temperature Display Button for 3 seconds at any time to display the actual oven temperature 107 J Smoke Indicator Light ALTO SHAAM Smoke Timer COOKING GUIDELINES SIMPLE CONTROL 32 SECTION 5 OPERATION GENERAL OPERATION SMOKERS CHEF OPERATING TIPS 1 2 10 11 For cooking specific products refer to individual cook and hold instructions When cooking at 250 F 121 C it takes approximately one hour for the cooking temperature to decrease to the selected holding temperature During this one hour time period the product will continue to cook The cooking times in this guide are based on meat taken directly from a refrigerated temperature of 38 to 40 F 3 3 to 4 4 C and placed in a preheated oven Adjustments must be made for cooking products at other than refrigerated temperatur
70. ustard recipe Pour 135 C for approximately 40 minutes water Rice that is high in starch needs custard mixture into cups to a depth of Pour the quiche mixture into the to be rinsed Fill pans to half the pan 2 3 the container height and place cups prebaked shells and bake in a depth and cover pans with foil on a sheet pan NO WATER BATH IS preheated oven Quiche is done when REQUIRED Bake in a preheated oven product sets up Custard is done when knife inserted in center of cup is clean when removed coniu BN I UI NU RU UN NO OF SHELVES 500 2 none 750 4 none 1000 8 3 ITEMS PER SHELF 500 2 quiches 1 full size pan 1 half size sheet pan 750 5 quiches 2 full size pans 1 full size sheet pan 1000 3 quiches 1 full size pan 1 full size sheet pan MAX CAPACITY 500 4 quiches 2 full size pans 4 half size sheet pans 750 20 quiches 4 full size pans 4 full size sheet pans 1000 24 quiches 3 full size pans 5 full size sheet pans 275 F 135 C 275 F 135 C 250 F 121 C 160 F 71 C 160 F 71 C Bake approximately 2 hours or until 60 minutes 3 hours depending on load 60 90 minutes 4 oz ramekins product sets up and pan size Up to 3 hours for 4 hotel pans Full Load Lc NNI ae SE ANN OVERNIGHT Optional COOK HOLD FINAL INTERNAL 160 to 170 F 71 to 77 C TEMPERATURE ADDITIONAL INFORMATION The time and temperature are suggested guidelines only All cooking should be based on internal product temperatures Due to v
71. utes for each additional roast ae 6 10 mms EE RNIGHT ee Recommended a Recommended COOK HOLD FINAL INTERNAL 130 F 54 C RARE 140 F 60 C MEDIUM RARE TEMPERATURE 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 SIMPLE CONTROL 17 SECTION 4 BEEF LAMB VEAL PRODUCT SPECIFICATIONS AND PREPARATION Lamb Leg Boneless Tied Lamb Rack Roast Ready Single 8 to 11 Ib 4 to 5 kg Frenched 7 bone Season as desired and place directly on Season as desired Place racks on wire shelves sheet pans with icing racks inserted in pans Le NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 2 roasts 1 half size sheet pan 750 6 roasts 1 full size sheet pan 1000 4 roasts 1 full size sheet pan MAX CAPACITY 500 4 roasts up to 40 Ib 18 kg 4 half size sheet pans 750 12 roasts up to 100 Ib 45 kg 4 full size sheet pans 1000 12 roasts up to 100 Ib 45 kg 4 full size sheet pans m 250 F 121 C 250 F 121 C RARE 140 F 60 C 160 F 71 C MEDIUM RARE 140 F 60 C MEDIUM WELL 160 F 71 C MEDIUM 150 F 66 C
72. we NO OF SHELVES 500 750 1000 ITEMS PER SHELF 500 1 half size sheet pan 1 half size sheet pan 9 hens per pan 3 ducks 750 1 full size sheet pan 1 full size sheet pan 18 hens per pan 6 ducks 1000 1 full size sheet pan 1 full size sheet pan 18 hens per pan 4 ducks MAX CAPACITY 500 18 halves or 60 pieces 3 half size pans 2 half size sheet pans 18 cornish hens 6 ducks 750 36 halves or 120 pieces 3 full size pans 3 full size sheet pans 54 cornish hens 12 ducks 1000 48 halves or 160 pieces 4 full size pans 4 full size sheet pans 72 cornish hens 12 ducks posirion oneraropen O cook teme aroso 2 0 Tee ewe cook mme earen Edi noro rme woe o o o SOS HOLD Time aws oons es OVERNIGHT Not Recommended Not Recommended Not Recommended COOK HOLD FINAL INTERNAL 180 F 79 C 175 F 79 C 185 to 190 F 85 to 88 C TEMPERATURE ADDITIONAL See below 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 timer may need to be adjusted accordingly Always follow local health hygiene regulations for all internal temperature requirements TWO STEP FRIED CHICKEN The two step method consists of precooking the chicken in a low temperature
73. y When properly planned Halo Heat holding equipment can be a time management aid support the food service operation by extending preparation times outside of peak preparation hours and provide a quality product in prolonged holding situations Consult an Alto Shaam representative for information on compatible holding equipment or for recommendation on full systems tailored to meet specific requirements TO MAINTAIN SAFE TEMPERATURE LEVELS COLD FOOD FOR RETHERMALIZATION OR REHEATING MUST NEVER BE ADDED TO THE OVEN WHILE HOT FOODS ARE BEING HELD GENERAL HOLDING GUIDELINES Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste In addition to product moisture retention the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss du
74. y basis COOKING GUIDELINES SIMPLE CONTROL 8 DETERMINING IF PRODUCT IS SUFFICIENTLY COOKED 1 Insert a thermometer into the center of the product 2 to determine if the correct internal temperature has been reached RED MEAT RARE 130 to 135 F 54 to 57 C MEDIUM 140 to 145 F 60 to 63 C WELL 155 to 160 F 66 to 71 C When following the procedures in the individual product cooking instructions additional cooking time should not be necessary If however the required internal product temperature has not been reached after the product has remained in the HOLD cycle for the one hour minimum time period additional cooking time may be added Use the same COOK temperature set for the original cooking cycle until the correct internal temperature has been reached REHEATING 1 2 Any over production must be removed from the oven wrapped rapidly chilled and refrigerated Product can be removed from refrigerator returned to the oven and reheated the next day Products must be reheated at a temperature range of 250 to 275 F 121 to 135 C Refer to individual cooking instructions for the correct thermostat setting for the product being reheated Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated Time should be based on internal product temperature Use a pocket thermometer to determine the internal product temperatu

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