Alto-Shaam VAE-55F(S) Anleitung zur Fehlerbehebung

low temperature cookingand holding guidelinesdeluxe Control ovens

coo kin g guideli nes - delu xe co ntr ol • 7GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONOVEN CHARACTERISTICSThe oven is equipped with a spec

coo kin g guideli nes - delu xe co ntr ol • 8GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONA B C D E F G H IA B C D E F G H I1. On/Off Key

coo kin g guideli nes - delu xe co ntr ol • 9GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONTo stop an operation at any time :Press and hold the

coo kin g guideli nes - delu xe co ntr ol • 10GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONDisplay High/Low Probe Temperatures:To observe the

coo kin g guideli nes - delu xe co ntr ol • 11GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONCook/Hold/Smoke InstructionsPress and release contr

coo kin g guideli nes - delu xe co ntr ol • 12GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONProgramming a PresetSelect the product to be progra

coo kin g guideli nes - delu xe co ntr ol • 13GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONPreset Keys Lock and Unlockpreset Keys A through H

coo kin g guideli nes - delu xe co ntr ol • 14GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONHACCP Documentation, Data Logger - OptionalThis ove

coo kin g guideli nes - delu xe co ntr ol • 15GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONPreparationAdjust the inside door vents per the ind

coo kin g guideli nes - delu xe co ntr ol • 16GENERAL OPERATION - DELUXE CONTROL OVENSOPERATION SMOKING PROCEDURE OPTIONSMany of the procedures li

LOW TEMPERATURE COOKING AND HOLDING OVENSGENERAL INDEXlll

coo kin g guideli nes - delu xe co ntr ol • 17GENERAL OPERATION - DELUXE CONTROL OVENSOPERATIONCHEF OPERATING TIPS 1. For cooking specific produc

coo kin g guideli nes - delu xe co ntr ol • 18FOOD HOLDING AND SANITATIONFOOD HOLDING AND SANITATIONINTERNAL PRODUCT TEMPERATURETIME* IN hOLD CyCL

coo kin g guideli nes - delu xe co ntr ol • 19FOOD HOLDING AND SANITATIONFOOD HOLDING AND SANITATIONFOOD HOLDING - FUNCTION & VALUEIn the prev

coo kin g guideli nes - delu xe co ntr ol • 20FOOD HOLDING AND SANITATIONFOOD HOLDING AND SANITATIONGENERAL HOLDING GUIDELINESChefs, cooks and oth

coo kin g guideli nes - delu xe co ntr ol • 21FOOD HOLDING AND SANITATIONFOOD HOLDING AND SANITATIONFood fl avor and aroma are usually so closely r

coo kin g guideli nes - delu xe co ntr ol • 22FOOD HOLDING AND SANITATIONFOOD HOLDING AND SANITATIONFOOD SAFETY GUIDELINESSafe food handling pract

coo kin g guideli nes - delu xe co ntr ol • 23CLEANING AND MAINTENANCECLEANING AND MAINTENANCEPROTECTING STAINLESS STEEL SURFACESIt is important t

coo kin g guideli nes - delu xe co ntr ol • 24CLEANING AND MAINTENANCECLEANING AND MAINTENANCEEQUIPMENT CAREUnder normal circumstances, this oven

PRODUCT INDEXcoo kin g guideli nes - delu xe co ntr ol • 25COOKING GUIDELINES BEEF Beef Brisket ...

coo kin g guideli nes - delu xe co ntr ol • 26PRODUCT SPECIFICATIONS AND PREPARATIONBEEF, LAMB, VEALPRODUCT >BEEF BRISKET BEEF SHORT RIBSBEEF



coo kin g guideli nes - delu xe co ntr ol • 27PRODUCT SPECIFICATIONS AND PREPARATIONBEEF, LAMB, VEALPRODUCT >BEEF STRIPLOIN PRIME RIB PRIME RI

coo kin g guideli nes - delu xe co ntr ol • 28PRODUCT SPECIFICATIONS AND PREPARATIONBEEF, LAMB, VEALPRODUCT >CORNED BEEF RIBEYE ROLL BEEF ROUN

coo kin g guideli nes - delu xe co ntr ol • 29PRODUCT SPECIFICATIONS AND PREPARATIONBEEF, LAMB, VEALPRODUCT >BEEF ROUND (CAFETERIA OR STEAMSH

coo kin g guideli nes - delu xe co ntr ol • 30PRODUCT SPECIFICATIONS AND PREPARATIONBEEF, LAMB, VEALITEM >LAMB, LEG LAMB RACKS (FRENCHED) LAMB

coo kin g guideli nes - delu xe co ntr ol • 31PRODUCT SPECIFICATIONS AND PREPARATIONPORK, PROCESSED MEATSPRODUCT >PORK LEG, FRESH HAM - cured

coo kin g guideli nes - delu xe co ntr ol • 32PRODUCT SPECIFICATIONS AND PREPARATIONPORK, PROCESSED MEATSPRODUCT >PORK LOIN PORK SHOULDER PORK

coo kin g guideli nes - delu xe co ntr ol • 33PRODUCT SPECIFICATIONS AND PREPARATIONPORK, PROCESSED MEATSPRODUCT >PIG, WHOLE PROCESSED MEATS R

coo kin g guideli nes - delu xe co ntr ol • 34PRODUCT SPECIFICATIONS AND PREPARATIONPOULTRYPRODUCT >CHICKEN, PIECES AND HALVESCHICKEN, WHOLES

coo kin g guideli nes - delu xe co ntr ol • 35PRODUCT SPECIFICATIONS AND PREPARATIONPOULTRYPRODUCT >CHICKEN, FRIED (two-step method**)CORNISH

coo kin g guideli nes - delu xe co ntr ol • 36PRODUCT SPECIFICATIONS AND PREPARATIONPOULTRYPRODUCT >DUCK, WHOLE DUCK CONFIT TURKEYSIZE OF MEAT

coo kin g guideli nes - delu xe co ntr ol • 1Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the

coo kin g guideli nes - delu xe co ntr ol • 37PRODUCT SPECIFICATIONS AND PREPARATIONPOULTRYPRODUCT >TURKEY BREAST TURKEY ROLL RECIPE SIZE OF M

coo kin g guideli nes - delu xe co ntr ol • 38PRODUCT SPECIFICATIONS AND PREPARATIONFISHPRODUCT >FISH, BAKED SALMON STEAKS TROUTSIZE OF MEATFi

coo kin g guideli nes - delu xe co ntr ol • 39PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUSPRODUCT >QUICHE RICE BAKED EGG CUSTARDITEM/AM

coo kin g guideli nes - delu xe co ntr ol • 40PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUSPRODUCT >AU GRATIN POTATOES CANNING CRÈME BRU

coo kin g guideli nes - delu xe co ntr ol • 41PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUSPRODUCT >TEMPERING CHOCOLATE SHEET CAKE CHEES

coo kin g guideli nes - delu xe co ntr ol • 42PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUSPRODUCT >FROZEN CONVENIENCE ENTRÉESFROZEN PO

coo kin g guideli nes - delu xe co ntr ol • 43PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUS369DRIP TRAY quantity timer setting half-pans

coo kin g guideli nes - delu xe co ntr ol • 44PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUSPRODUCT >PRECOOKED FROZEN FINGER FOOD BREAKFA

coo kin g guideli nes - delu xe co ntr ol • 45PRODUCT SPECIFICATIONS AND PREPARATIONMISCELLANEOUSPRODUCT >COOKIES PROOFING DOUGHITEM/AMOUNTPre

coo kin g guideli nes - delu xe co ntr ol • 46PRODUCT SPECIFICATIONS AND PREPARATIONSMOKED BEEFproduct >BEEF BrISKEt, SMoKEd paStraMI, SMoKEd

coo kin g guideli nes - delu xe co ntr ol • 2LOW TEMPERATURE COOKING FACTSINTRODUCTIONMEAT AND NUTRITIONMeat plays a significant role in the diet;

coo kin g guideli nes - delu xe co ntr ol • 47PRODUCT SPECIFICATIONS AND PREPARATIONSMOKED PORKproduct >haM, SMoKEd rIBS, SMoKEd porK Butt, SM

coo kin g guideli nes - delu xe co ntr ol • 48PRODUCT SPECIFICATIONS AND PREPARATIONSMOKED PORK AND POULTRYproduct >porK BElly, SMoKEd ducK, S

coo kin g guideli nes - delu xe co ntr ol • 49PRODUCT SPECIFICATIONS AND PREPARATIONSMOKED FISH AND SHRIMPproduct >FISh FIllEtS, SMoKEdWholE S

coo kin g guideli nes - delu xe co ntr ol • 50PRODUCT SPECIFICATIONS AND PREPARATIONCOLD SMOKINGproduct >cold SMoKEd SalMoNItEM/aMouNtSAUMON F

coo kin g guideli nes - delu xe co ntr ol • 51PRODUCT SPECIFICATIONS AND PREPARATIONCOLD SMOKINGproduct >cold SMoKEd caNNEd toMatoESrEcIpE rE

World HeadquartersW164 N9221 Water StreetP.O. Box 450Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558

coo kin g guideli nes - delu xe co ntr ol • 3LOW TEMPERATURE COOKING FACTSINTRODUCTIONSHRINKAGE CONTROL AND COOKING TIMETHERE ARE TWO MAJOR FACTOR

coo kin g guideli nes - delu xe co ntr ol • 4LOW TEMPERATURE COOKING FACTSINTRODUCTIONLABOR AND EQUIPMENT COST REDUCTIONHalo Heat ovens are easy t

coo kin g guideli nes - delu xe co ntr ol • 5LOW TEMPERATURE COOKING FACTSINTRODUCTIONModelProduct CapacityShelf CapacityFull-Size Pans (GN1/1) 1

coo kin g guideli nes - delu xe co ntr ol • 6LOW TEMPERATURE COOKING FACTSINTRODUCTIONSMOKER OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 1000-S