Alto-Shaam MN-28656 Bedienungsanleitung

LOW TEMPERATURE COOKINGAND HOLDING GUIDELINESElectronically Operated Ovens

CONTROL IDENTIFICATION & FUNCTION8.1. ON/OFF KEY• The ON/OFF control system key operates thefunctions of the control panel. If there is anypower l

CONTROL IDENTIFICATION & FUNCTION9.11. START KEY•Used to initiate a selected mode sequence whenpressed and released. Any mode of operation can bes

CONTROL IDENTIFICATION & FUNCTION10.To turn the oven control panel ONand OFF: Pressand hold the ON/OFF Key for threeseconds. The oven will beep on

CONTROL IDENTIFICATION & FUNCTION11.Beeper Volume SelectionWith the control in the OFF mod e, pressand hold theDown ▼ Arrow key.After 4 seconds, t

CONTROL OPERATION12.PRE SS AND RELE ASE ON/OF FKEY.•The green indicator light on theON/OFFkey will illuminate.• The oven will beep for one second andw

CONTROL OPERATION13.COOK BY TIM E:PRE SS AND RELE ASE ON/OF FKEY.• The green indicator light on the ON/OFFkey will illuminate.• The oven will beep for

TO COOK BY PROBE:PRESS PROBE KEY• Last set internal product temperatureis displayed.➥ To change the internal producttemperature, press the Up ▲ orDown

ERASING A COOKING PROGRAM:To erase a program no longer used,or to revise a previouslyprogrammed Preset Key, the ovenmust be in either the power-up hol

CONTROL OPERATION16.COOKING WITH PRESET MENU KEYS:PRE SS AND RELE ASEON/OF FKEY.• The green indicator light on the ON/OFF keywill illuminate.• The ove

1. P RE PA RE OVE N F OR CO O KINGA. Insert and adjust the required number ofshelves inside the cooking compartment.Place the curved edge of the shelf

MN-28656 • 10/09LOW TEMPERATURE COOKING AND HOLDING OVENSGE N E RA L IN D E XW 1 6 4 N 9 2 2 1 W a t e r S t r e e t●P. O . B o x 4 5 0●M e n o m o n

CONTROL OPERATION18.C H E F O PERAT ING T I P S1. For cooking specific products, refer toindividual cook and hold instructions.2. When cooking at 250°

CLEANING & MAINTENANCE19.PROTECTING STAINLESS STEEL SURFACESIt is important to guard againstcorrosion in the care ofstainless steel surfaces.Harsh

CLEANING & MAINTENANCE20.1. C LEAN THE O VEN D A ILYDisconnect the oven from the power source.Remove all detachable items such as wire shelves,sid

COOK ING PR OCEDURE G UIDELIN E INDE XNOTE: ALL CAPACITIES SHOW NIN THIS MANU AL AREBASED ON U.S. PAN SIZES.GASTRONORM PANS MAYHOLD MORE OR L ESSTHAN

COOKING NOTES22.

23.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSBeef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)Season brisket and wrap individually in clea

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSLoin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg)Season as desired. Place roas

25.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSShort Ribs: 2 to 3 lb (1 to 1,3 kg), 10-12 oz. portionsSeason as desired. Place ribs si

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSCorned Beef: 9 to 12 lb (4 to 5 kg)Leave the corned beef in the original plastic bag and p

27.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSGround Beef (fresh, not frozen): 5 oz (142 grams) per patty (minimum)Ground Beef, froze

1.Welcome to the cost saving convenienceof Low Temperature Cooking.In 1968, Alto-Shaam invented the firstautomatic, commercial cook and hold ovenfeatu

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSBeef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg) Average WeightSeason as desired. P

29.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSBeef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average WeightSeason as de

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSBeef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg)Season as desired. Place roasts dir

31.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSBeef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg)Beef Round, Bottom (Goosen

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSAny one of a variety of beef round used for carving on a buffet line. May be bone-in or bo

33.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSBeef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg)Season as de

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSVeal Loin, Trimmed: 8 to 10 lb (4 to 5 kg)Season as desired and place directly on wire she

OVERNIGHT COOK & HOLD: D O O R V E N T S : FINAL INTERNAL TE M P E R ATU R EOptio n a l One-H a l f Ope nS E E B E L OWAFTER OVERRIDE:CLOSE THE OV

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSRack, Roast Ready, Single, Frenched: 7-boneSeason as desired. Place racks on sheet pans wi

37.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPork Fresh Ham: 14 to 17 lb (6 to 8 kg)Season as desired and place directly on wire she

2.LOW TEMPERATURE COOKING INTRODUCTIONMEAT AND NUTRITIONMeat plays a significant role in the diet;therefore, one of the primary goals in foodpreparati

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSHam, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg)Place ham directly on

39.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg)Season as desired and place roasts dir

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSSpareribs: 1-1/ 2 down (38 kg or less)Pork Loin, Back Ribs (baby back ribs): 1-1/ 2 down (

41.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)Season as desired and place in

43.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSSausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSChicken Breasts, Boneless: 4 to 8 oz (113 to 227 grams)Place chicken breasts on sheet pans

45.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSChicken: 2-1/ 2 lb to 2-3/ 4 lb (1,1 kg to 1,2 kg) average weightClean chicken and remo

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSChicken, Whole: 2-1/ 4 lb to 2-3/ 4 lb (1 to 1,2 kg)Clean chicken and remove excess fat. B

47.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSRock Cornish Hens: 12 oz (340 grams) eachClean hens and remove excess fat. Fold wings a

3.LOW TEMPERATURE COOKING INTRODUCTIONT O C A L C U L AT E M E AT S H R I N K A G ESTARTING WEIGHT (Weight of Raw Product)-MINUS: ENDING WEIGHT (Weigh

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSDuc k, Whole: 4 to 5 lb (2 kg)Season as desired. Rub with oil and paprika and place direct

49.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSTur key, Whole: up to 25 lb ( 11 kg)Turkey must be fully thawed. Season as desired. Rub

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSTur key Breast: 10 to 15 lb (5 to 7 kg)Turkey breast should be at a refrigerated temperatu

51.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSTur key Roll, Precooked, Frozen: 8 to 12 lb (4 to 5 kg )Place fully frozen turkey rolls

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSFish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)Spray or coat sheet pans with o

53.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSSalmon Stea ks: 6 to 8 oz (170 to 227 grams), 1" (25mm) thickSpray or coat sheet p

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSTrout, Whole: 1 lb (454 grams) dressedSpray or coat sheet pans with oil. Wipe trout with a

55.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPotatoes, Baking: 80 to 90 countAlw ays sto re p o tato e s at ro o m te m p erature .W

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPrebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the q

57.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSUse converted, long-grain rice only. Follow package directions for proportional amounts

4.LOW TEMPERATURE COOKING INTRODUCTIONLABOR AND EQUIPMENT COST REDUCTIONHalo Heat ovens are easy to operate and maintain. After the raw product is pla

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSUse a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the contai

59.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSUse a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSUse a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a p

61.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSCHICKEN NUGGETS: Approximately 40 per full-size sheet pan.CORN DOGS: Approximately 30 p

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.Leave produ

63.E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E SF R O Z E N C O N V E N I E N C E E N T R ÉE PANSP R O D U C T S P E C I F I CAT I O N

E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E SF R O Z E N C O N V E N I E N C E P O RT I O N E D E N T R ÉESP R O D U C T S P E C I F I

65.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSThaw biscuits, croissants, or English muffins and slice horizontally.Place each ingredi

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSPremixed frozen commercial cookie dough at room temperature.Premixed frozen commercial coo

67.NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSFROZEN PRECOOKED DOUGHNUTSLine sheet pans with baking pan liners and insert wire pan gr

5.LOW TEMPERATURE COOKING INTRODUCTIONCOMPACT COOK & HOLDSingle compartment oven with electronic controls and probe.All stainless steel constructi

NUMBEROF SHELVESITEMSPER SHELFAPPROXIMATEMAXIMUMCAPACITYPANSFor use with dough in the form of loaves or rolls as required. Capacities shown are provid

69.CLOSE THE OVEN DOOR.WAIT FOR THE AUDIBLE SIGNAL TOINDICATE OVEN HAS PREHEATED.PRESSORCLOSE THE OVEN DOOR.WAIT FOR THE AUDIBLE SIGNAL TOINDICATE OVE

70.S M O K E R O P E R AT I O NC O O K ING • S M O KI NG • H OLD I N G P R O CE D U R E S1 . P RE PA R E U NI T F OR C O O KI NGA. Insert and adjust t

71.S M O K E R O P E R AT I O NC O O K ING • S M O KI NG • H OLD I N G P R O CED U R E S3 . P RE PA R E P RO D U CT F O R C O O K IN GA. Refer to indi

72.S M O K E R O P E R AT I O NCOOKING • SMOKING • HOLDING PROCEDURESTHE OVEN MUST BE AT ROOMTEMPERATURE BEFORE BEGINNINGTHE COLD SMOKE PROCEDU

Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)Season brisket as desired. Place brisket directly on wireshelves, fat side down. Briskets can also be wr

Por k Fr esh Ham: 14 to 17 lb (6 to 8 kg)Season as desired and place hams directly on wire shelves.NOTE: This product requires 3 to 4 s

Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):1-1/2 down (38 kg or less)Ribs can be cooked frozen or thawed. Season as desired.Place ribs on

Duck, Whole: 4 to 5 lb (2 kg)Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves.E L E C T R O N I C

Turkey Whole: 25 lb (11 kg)Turkey must be fully thawed. Season as desired. Rub with oil, butter, or margarine (O P T I O N AL ).NOT

6.LOW TEMPERATURE COOKING INTRODUCTIONE L E C T R O N I C C O O K & H O L D O V E N — O P T I O N S & A C C E S SO R I E SDESCRIPTION 1200-TH/

Alaskan Strip Cod*Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place filletsside-by-side (tightly together) on pans.PAN PLA C E M E NT :

Salmon, Whole: 8 to 10 lb (4 to 5 kg)Scale and wash fish thoroughly. If desired, fish can beplaced in a salt brine and refrigerated for

Shr imp: 16 to 20 countShrimp may remain in the shell, or may be peeled anddeveined. Season as desired. Place in a single layer on pan.E L E C T

Use a favorite bean recipe. Mix ingredients and divideinto six (6) full-size pans (GN 1/1). Stir beansthoroughly before the second sm

Salmon Fillets, Fresh: 2-1/2 to 4 lb (1 to 2 kg) eachINGREDIENTS REQUIRED:Fresh salmon fillets or sidesSea Salt, Large CrystalsGranulated Sug

E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S83.C O L D S M O K E D S A L M O NSA UMON FUMEFresh Salmon Fil

84.FOOD HOLDING & SANITATIONFOOD HOLDING - FUNCTION & VALUE GENERAL HOLDING GUIDELINESIn the previous sections, cooking procedures inthe Halo

85.FOOD HOLDING & SANITATION1. PREHEAT THE HOLDING CABINET• 200°F (93°C) FOR 30 MINUTESWhen the thermostat is turned clockwise to an “ON”position,

S A N I T A T I O NFood flavor and aroma are usually so closelyrelated that it is difficult, if not impossible, toseparate them. There is also an impo

87.FOOD HOLDING & SANITATIONSafe food handling practices to prevent food-borne illness is of critical importance to thehealth and safety of your c

START-UP7.LOW TEMPERATURE COOKING INTRODUCTIONOVEN CHARAC TERIST ICSThe cabinet is equipped with a special, low-heat-density, heating cable. Through t

88.COOKING NOTESAlto-Shaam has established a twenty-four hour emergency service callcenter to offer immediate customer access to a local authorizedser

MN-28656 • 10/09W 1 6 4 N 9 2 2 1 W a t e r S t r e e t●P. O . B o x 4 5 0●M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0●U . S .