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L OW T E M P E R A T U R E C O O K I N G A N D H O L D I N G G U I D E L I N E S Manuall y Operated Ovens ...
#566 • 2/08 LOW TEMPERA TURE COOKING AND HOLDING OVENS G E N E R A L I N D E X W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P HO N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● F A X : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 - 8 7 4 4 U . S . A . ? ...
S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 1. W e l c o m e t o t h e cost saving convenience o f L o w T e m p e r a t u r e C o o k i n g . In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat. The heating method provided by Halo Heat low temp ...
S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 2. M E A T A N D N U TRITION Meat plays a significant role in the diet; therefor e, one of the primary goals in food p r e p a r a t i o n i s p r o p e r n u t r i t i o n . M e a t i s o n e o f t h e b e s t s o u r c e s o f p r o t e i n ; i s a r i c h s o u r ...
S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 3. LOW TEMPERA TURE CO OKING INTRODUCTION T O C A L C U L A T E M E A T S H R I N K A G E START IN G W EI GH T ( Wei g ht o f R aw Pr od uc t) - MI NU S : EN DI NG W E IG HT (W ei gh t of C o ok ed P ro d uc t) E Q U A L S : A M O U N T O F S H R I N K A G E AMOUNT ...
S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 4. L A BOR A N D E QU IP ME N T C OS T RE DU C TION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls ar e set, there is no need to check, stir , or adjust the time or the temperature. Minimal time is spen ...
S E C T I O N 1 • L OW T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 5. LOW TEMPERA TURE CO OKING INTRODUCTION M A N U A L C O O K & H O L D O V E N — O P T I O N S & A C C E S S O R I E S 1000-TH-I 1000-TH-II 10 00 -T H-I I SP LI T 750-TH-II 500-TH-II DESCRIPTION B UM PER F U L L P E R I M E T E R 5005103 5005103 5005103 5 ...
S E C T I O N 2 • O P E R AT I O N 6. OPERA TION O V E N C H A R A C T E R I S T I C S The oven is equipped with a special, low-heat- density , heating cable. Through the H a lo H e a t ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to provide an evenly applied heat sour ce, controlled by an oven ...
S E C T I O N 2 • O P E R AT I O N 7. O VEN COMP ARTMENT CONTR OL P ANEL IDENTIFICA TION 1 . P r e s s o v e n P O W E R S W I T C H 쐄 “ O N . ” • P O W E R “ O N ” INDICA TOR SWITCH will illuminate and will remain lit as long as the power switch i s i n t h e “ O N ” p o s i t i o n . 2 . Set “ HOLD ” t h e r m o s t a t 쐇 ...
S E C T I O N 2 • O P E R AT I O N 8. OPERA TION 1. PREP ARE OVEN FOR COOKING A . Insert and adjust the requir ed number of s h e l v e s i n s i d e t h e c o o k i n g c o m p a r t m e n t . P l a c e t h e c u r v e d e d g e o f t h e s h e l f t o w a r d the back of the oven. B . Adjust the inside door vents as indicated in t h e i n d i v ...
S E C T I O N 2 • O P E R AT I O N 9. OPERA TION 8. DETERMINING IF PRODUCT IS SUFFICIENTL Y COOKED A . A l l o w C O O K t i m e r t o c y c l e t o t h e “ O F F ” position. B . Before opening the oven door , leave the product in the HOLD cycle for a minimum of one hour . This time period will allow the o v e n t e m p e r a t u r e t o d e ...
S E C T I O N 2 • O P E R AT I O N 1 0 . OPERA TION COOKING and HOLDING PR OCEDURES — MANU AL O VENS 9 . R E H E A T I N G A . Any over production must be removed f r o m t h e o v e n , w r a p p e d , r a p i d l y c h i l l e d , a n d r e f r i g e r a t e d . B . P r o d u c t c a n b e r e m o v e d f r o m r e f r i g e r a t o r, r e t ...
S E C T I O N 2 • O P E R AT I O N 1 1 . OPERA TION C H E F O P E R A T I N G T I P S 1 . F o r c o o k i n g s p e c i f i c p r o d u c t s , r e f e r t o i n d i v i d u a l c o o k a n d h o l d i n s t r u c t i o n s . 2 . T o s e t t i m e , t u r n t h e t i m e r k n o b p a s t t h e requir ed number of hours, then immediately bring it ...
CLEANING & MAINTENANCE S E C T I O N 3 • C L E A N I N G & MAINTENANCE 1 2 . PROTECTING ST AINLESS STEEL SURF ACES It is important to guard against corrosion in the care of stainless steel sur faces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective sur face layer of stainless steel. Abrasive pads, steel w ...
CLEANING & MAINTENANCE S E C T I O N 3 • CLEANING & M A I N T E N A N C E 1 3 . The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory , appetizing food. There is an important r elationship between c l e a n l i n e s s a n d f o o d f l a v o r a n d a r o m a . G o o d e q u i p ...
S E C T I O N 4 • BEEF 1 4 . COOKING GUIDELINES B E E F B e e fB r i s k e t ........................... 1 5 B e e fS h o r tR i b s ........................ 1 6 B e e fS t r i p l o i n ......................... 1 7 C o r n e dB e e f ........................... 1 8 H a m b u r g e r s .......................... 1 9 P r i m e R i b( # 1 0 9 ) .. ...
B e e f B r i s k e t , F r e s h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket dir ectly on wire shelves. S E C T I O N 4 • B E E F 1 5 . BEEF BRISKET 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX ...
S h o r t R i b s : 1 0 t o 1 2 o z . p i e c e s S eason as desired. Place ribs side-by-side in pans. For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moistur e. S E C T I O N 4 • B E E F 1 6 . BEEF SHOR T RIBS 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T ...
L o i n , S t r i p L o i n , S h o r t - C u t , B o n e l e s s : 8 t o 1 2 l b ( 4 t o 5 k g ) Season as desired. Place roasts directly on the wir e shelves with fat side down. Place larger r oasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 1 7 . BEEF STRIPLOIN 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S ...
C o r n e d B e e f : 9 t o 1 2 l b ( 4 t o 5 k g ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wir e shelf. S E C T I O N 4 • B E E F 1 8 . C O R N E D B E E F 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M ...
G r o u n d B e e f ( f r e s h , n o t f r o z e n ) : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( M INIMUM ) G r o u n d B e e f , f r o z e n : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( MINIMUM ) Place hamburger patties side-by-side dir ectly on sheet pans. S E C T I O N 4 • B E E F 1 9 . H A M B U R G E R S 500 S E R I E S 7 5 0 S E R I E S ...
B e e f R i b , R o a s t R e a d y, w i t h F a t C a p , # 1 0 9 : 2 0 l b ( 9 k g ) A v e r a g e W e i g h t Season as desired. Place roasts directly on wir e shelves with the larger roasts towar d the top of the oven compartment. S E C T I O N 4 • B E E F 2 0 . P R I M E R I B 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER ...
B e e f R i b , R o a s t R e a d y S p e c i a l , T i e d : 1 4 t o 1 8 l b ( 6 t o 8 k g ) A v e r a g e W e i g h t Season as desired. Place roasts directly on wir e shelves with the larger roasts towar d the top of the oven compartment. S E C T I O N 4 • B E E F 2 1 . PRIME RIB SPECIAL 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E ...
B e e f R i b e y e R o l l , L i p O n , # 1 1 2 A : 8 t o 1 2 l b ( 3 t o 5 k g ) Season as desired. Place roasts directly on the wir e shelves, fat side down. Place larger r oasts toward the top of the oven compartment. S E C T I O N 4 • B E E F 2 2 . R I B E Y E 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T ...
B e e f R o u n d , To p ( I n s i d e ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) B e e f R o u n d , B o t t o m ( G o o s e n e c k ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) S e a s o n a s d e s i r e d . P l a c e r o a s t s d i r e c t l y o n w i r e s h e l v e s w i t h f a t s i d e d o w n . P l a c e l a r ...
A n y o n e o f a v a r i e t y o f b e e f r o u n d s u s e d f o r c a r v i n g o n a b u f f e t l i n e . M a y b e b o n e - i n o r b o n e l e s s a n d m a y h a v e a h a n d l e o n o r o f f a s r e q u i r e d . W E I G H T R A N G E : 4 0 t o 5 0 l b ( 1 8 t o 2 3 k g ) 5 0 t o 8 0 l b ( 2 3 t o 3 6 k g ) Meat should be at a refriger ...
B e e f L o i n , F u l l Te n d e r l o i n , S i d e M u s c l e O f f , S k i n n e d : 4 t o 6 l b ( 2 t o 3 k g ) Season as desired. Place tenderloins directly on wire shelves. S E C T I O N 4 • B E E F 2 5 . T E N D E R L O I N 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R ...
Ve a l L o i n , Tr i m m e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. S E C T I O N 4 • V E A L 2 6 . V E A L L O I N 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 1 4 0 ° F ( 6 0 ° C ) ...
L a m b L e g , B o n e l e s s , T i e d : 8 t o 1 1 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. S E C T I O N 4 • L A M B 2 7 . L A M B , L E G 500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 2 h o u r ...
L a m b R a c k , R o a s t R e a d y, S i n g l e , F r e n c h e d : 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. S E C T I O N 4 • L A M B 2 8 . L A M B R A C K S ( F r e n c h e d ) 500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT ...
Po r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) S e a s o n a s d e s i r e d a n d p l a c e d i r e c t l y o n w i r e s h e l v e s . S E C T I O N 4 • P O R K 2 9 . HAM, FRESH 500 S E R I E S 750 S E R I E S 1000 SERIES MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 160°F ...
DOOR VENTS: ONE-HALF OPEN H a m , B o n e l e s s , S k i n l e s s , C u r e d a n d S m o k e d : 1 0 t o 1 4 l b ( 4 , 5 t o 6 k g ) Place ham directly on wir e shelves for cooking. S E C T I O N 4 • P O R K 3 0 . HAM, CURED AND SMOKED 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E ...
Po r k L o i n C h o p s : . . . . . . 3 t o 8 o z ( 8 5 t o 2 2 7 g r a m s ) a p p r o x i m a t e w e i g h t r a n g e Po r k L o i n R i b C h o p s w i t h Po c k e t ( STUFFED ): . . . 5 t o 8 o z ( 1 4 2 t o 2 2 7 g r a m s ) a p p r ox i m a t e w e i g h t r a n g e T h i c k n e s s : . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
DOOR VENTS: ONE-HALF OPEN Po r k L o i n , B o n e l e s s , T i e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place r oasts directly on wire shelves for cooking. S E C T I O N 4 • P O R K 3 2 . P O R K L O I N 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I ...
Po r k S h o u l d e r, B o s t o n B u t t , B o n e l e s s : 8 t o 1 0 l b ( 4 t o 5 k g ) S e a s o n a s d e s i r e d a n d p l a c e i n p a n s . S E C T I O N 4 • P O R K 3 3 . P O R K S H O U L D E R 500 S E R I E S 750 S E R I E S 1000 SERIES MODELS NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC ...
DOOR VENTS: ONE-HALF OPEN S p a r e r i b s : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) P o r k L o i n , B a c k R i b s ( B A B Y B A C K R I B S ) : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) Ribs can be cooked from fr ozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping and cover w i t h c l e a r p l a s t i c w r a ...
S a u s a g e , F r e s h : Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc. Place sausage side-by-side on sheet pans. Add a sufficient amount of hot water so that it just covers the bottom of each pan. Cover each pan with clear plastic wrap. S E C T I O N 4 • P R O C ...
C h i c k e n B r e a s t s , B o n e l e s s : 8 o z ( 2 2 7 g r a m s ) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or margarine ( O P T I O N A L ), and lightly sprinkle with salt, pepper , and paprika. S E C T I O N 4 • P O U LT RY 3 6 . CHICKEN BREASTS 5 0 0 S E R I E S 7 5 0 S E R I ...
C h i c k e n : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) a v e r a g e w e i g h t Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( O P T I O N A L ). Season as desired and sprinkle with paprika. S E C T I O N 4 • P O U LT RY 3 7 . C H I C K E N , P I E C E S a n d H A LV E S 5 0 0 S E R I E S 750 S E ...
C h i c k e n , W h o l e : 2 - 1 / 4 t o 2 - 3 / 4 l b ( 1 t o 1 , 2 k g ) Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( O P T I O N A L ) . S e a s o n a s d e s i r e d a n d sprinkle with paprika. F o r b e t t e r w h o l e b i r d a p p e a r a n c e , f o l d c h i c k e n w i n g s a n d t u c k u n d e ...
C h i c k e n P i e c e s : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) f r y e r, 8 p i e c e c u t Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dr edge in dry breading. Coat pans with vegetable release spray . Place chicken side-by-side on pans — separating breas ts and wings fro ...
R o c k C o r n i s h G a m e H e n s : 1 2 o z ( 3 4 0 g r a m s ) e a c h Clean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the skin of the hen (lower end of bird), cr oss hen legs and insert both legs through the slit. Brush hens with oil, butter , or m a r g a r i n e ( O P T I O N A L ). Season as ...
D u c k , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika and place directly on wire shelves. S E C T I O N 4 • P O U LT RY 4 1 . D U C K , W H O L E 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 185° to ...
T u r k e y, W h o l e : 2 5 l b ( 1 1 k g ) T urkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( O P T I O N A L ) , a n d s p r i n k l e w i t h paprika. Place directly on wire shelves. S E C T I O N 4 • P O U LT RY 4 2 . T U R K E Y 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF S ...
T u r k e y B r e a s t : 1 0 t o 1 5 l b ( 5 t o 7 k g ) T urkey breast should be at a r efrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a pr eheated oven. Season as desired. Brush with oil, butter or margarine ( O P T I O N A L ), and sprinkle with paprika. Place breasts direct ly on wire shelves. S E C T I O N 4 • P O U L ...
T u r k e y R o l l , P r e c o o k e d , F ro z e n : 8 t o 1 2 l b ( 4 t o 5 k g ) P l a c e f u l l y f r o z e n t u r k e y r o l l s d i r e c t l y o n w i r e s h e l v e s t o r e h e a t . S E C T I O N 4 • P O U LT RY 4 4 . T U R K E Y R O L L 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHEL VES I T E ...
F i s h F i l l e t s , F r e s h o r F r o z e n : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Brush fish with oil, b u t t e r o r m a r g a r i n e . S e a s o n a s d e s i re d a n d s p r i n k l e l i g h t l y w i t h p a p r i k a . L o o ...
S a l m o n S t e a k s : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) , 1 " ( 2 5 m m ) t h i c k Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired. S E C T I O N 4 • F I S H 4 6 . SALMON STEAKS 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHEL VE ...
Tro u t , W h o l e : 1 l b ( 4 5 4 g m ) d r e s s e d S p r a y o r c o a t s h e e t p a n s w i t h o i l . Wi p e t r o u t w i t h a d a m p t o w e l a n d p l a c e s i d e - b y - s i d e o n s h e e t p a n s . Season as desired. S E C T I O N 4 • F I S H 4 7 . T R O U T 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER O ...
Po t a t o e s , B a k i n g : 8 0 t o 9 0 c o u n t Always store potatoes at r oom temperature. W ash potatoes before placing in a pr eheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes directly on wir e shelves. S E C T I O N 4 • MISCELLANEOUS 4 8 . 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S ...
P rebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixture into the pr ebaked shells and bake in a preheated oven. Quiche is done when product sets-up. S E C T I O N 4 • M I S C E L L A N E O U S 4 9 . Q U I C H E 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER OF SHEL VES I T E M ...
Use 1 x 1 or 1 x 1-1/2 ratio of rice to water . Rice that is high in starch needs to be rinsed. Fill pans to half the pan depth and cover pans with foil. S E C T I O N 4 • MISCELLANEOUS 5 0 . RICE 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P ...
U s e a f a v o r i t e c u s t a r d r e c i p e . Pour custard mixtur e into cups to a depth of 2/3 the container height and place cups on a sheet pan. N O W AT E R B AT H I S R E Q U I R E D . B a k e i n a p r e h e a t e d o v e n . Custard is done when knife inserted in center of cup is clean when r emoved. S E C T I O N 4 • M I S C E L L A ...
Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when r emoved. S E C T I O N 4 • MISCELLANEOUS 5 2 . S H E E T C A K E 5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S M O D E L S N ...
Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheese c ake is done when a toothpick inserted in the center is clean when removed. T o prevent cracking, allow the cheese cake t o r e m a i n i n t h e o v e n u n t i l i t r e a c h e s r o o m t e m p e r a t u r e . S E C T I O N 4 ? ...
P R O D U C T M U S T B E F U L L Y F R O Z E N W H E N P L A C E D I N A P R E H E AT E D OV E N . L e a v e p r o d u c t i n o r i g i n a l c o n t a i n e r w i t h f o i l c o v e r i n p l a c e . * 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 wir ...
DOOR VENTS: CLOSED P R O D U C T M U S T B E F U L L Y F R O Z E N W H E N P L A C E D I N A P R E H E AT E D O V E N . Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place c o n t a i n e r s d i r e c t l y o n w i r e s ...
CHICKEN NUGGETS: Approximately 40 per full-size sheet pan C O R N D O G S : Approximately 30 per full-size sheet pan E G G R O L L S : Approximately 40 per full-size sheet pan M I N I P I Z Z A : Approximately 12 to 15 per full-size sheet pan Line sheet pans with baking pan liners (optional) and insert wire pan grid. P l a c e i t e m s s i d e - b ...
A p p r o x i m a t e l y 3 6 w r a p p e d s a n d w i c h e s p e r f u l l - s i z e s h e e t p a n . S E C T I O N 4 • M I S C E L L A N E O U S 5 7 . B R E A K FA S T S A N D W I C H E S , F R E S H O R P R E M A D E 5 0 0 S E R I E S 750 S E R I E S 1000 SERIES M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A ...
P r e m i x e d f r o z e n c o m m e r c i a l c o o k i e d o u g h a t r o o m t e m p e r a t u r e . P r e m i x e d c o m m e r c i a l f r o z e n c o o k i e d o u g h p i e c e s . Preheat oven at 325°F (163°C) for a minimum of one hour . Line full-size sheet pans with baking pan liners. Use a number 30 scoop to produce a 1 oz (28 gm) co ...
F r o z e n P r e c o o k e d D o u g h n u t s Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can be heated from a thawed or fully fr ozen state. For more even heating, place pans with solid doughnuts toward the top of the oven compartment and doughnuts with holes toward the bottom ...
Remove dough from r etarder or refrigerator , and allow covered pr oduct to set up at room temperatur e. Preheat oven for 45-60 Minutes. Pour approximately 2 quarts (c. 2 liters) of hot water , 140-180°F (60-82°C) into a pan on the bottom surface of the holding compartment. S E C T I O N 4 • MISCELLANEOUS 6 0 . PR OOFING DOUGH 5 0 0 S E R I E S ...
S E C T I O N 4 • M I S C E L L A N E O U S 6 1 . N O T E S ...
S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 6 2 . SMOKER OPERA TIO N CONTROLS AND INDICA T ORS 1 . T urn upper oven POWER SWITCH 쐄 “ O N . ” A . P O W E R “ O N ” INDICA TOR SWITCH will illuminate and will r emain lit as long as the oven Power Switch is in the “ O N ” position. 2 . Load wood chips. A . Measu ...
S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 63. SMOKER OPERA TIO N 1. PREP ARE OVEN FOR COOKING A . Insert and adjust the requir ed number of shelves inside the cooking cavity . Insert each shelf with curved edge of the shelf toward the back of the oven. B . Adjust the inside door vents as indicated in the individual cook ...
S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 6 4 . SMOKER OPERA TIO N 8. SET SMOKING TIMER A . The Smoking T imer activates the heating element located within the W ood Chip Container . When the W ood Chip Container is full, and the Smokeing T imer is turned clockwise as far as it will turn, the wood chips will smoke for a ...
S E C T I O N 5 • LO W TEMPERA TURE COOKING & SMOKING OPERA TION 65. SMOKER OPERA TIO N 1 1 . R E H E A T I N G A . Any overproduction must be r emoved from the oven, wrapped, quickly chilled, and refrigerated. Product can be r emoved from refrigeration and r eturned to the oven for reheating the next day . B . Products must be r eheated at a ...
none S E C T I O N 6 • SMOKING PROCEDURES 6 6 . 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES ITEMS PER SHELF A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S Beef Brisket, Fresh: 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket as desired. Place brisket directly on wire shelves fat side down. Briskets can also be wrapped in c ...
S E C T I O N 6 • SMOKING PROCEDURES 6 7 . none SMOKED FRESH HAMS 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S P o r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) Season as desired and place dir ectly on wire shelves. 12 minutes per pound for ...
none S E C T I O N 6 • SMOKING PROCEDURES 6 8 . SMOKED DUCK 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S Du c k, W h o le : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika. Place ducks directly on wir e shelves. 3-1/2 to 4 hours 1 ...
S E C T I O N 6 • SMOKING PROCEDURES 6 9 . 12" 20" x 2-1/2" (GN 1 / 1 ) P AN PLACEMENT : Position 1, 4, & 7 F R O M T H E T O P O F T H E O V E N SMOKED FISH FILLETS 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC I T Y P A N S Portion cut fish. ...
Shrimp: 16 to 20 count Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans. SMOKED SHRIMP 767-SK 1767-SK M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M ATE M A X I M U M C A P AC I T Y P A N S 150° to 160°F (66° to 71°C) none 1 hour 160°F (71°C) 250°F (121°C) 4 ...
S E C T I O N 6 • SMOKING PROCEDURES 7 1 . COLD SMOKED SALMON PRODUCT SPECIFICA TIONS and PREP ARA TION DOOR VENTS: CLOSED WOOD CHIP CONT AINER: FULL 12" x 20" x 2-1/2" (GN 1 /1 : 325mm x 530mm x 65mm) 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A PAC ...
S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 7 2 . FOOD HOLDING and SANIT A TION FOOD HOLDING - FUNCTION & V ALUE In the previous sections, cooking pr ocedures in the Halo Heat Low T emperature Cooking and Holding Oven have been emphasized. If practical to the individual food service operation, these ovens can also be used ...
S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 73. FOOD HOLDING and SANIT A TION GENERAL HOLDING CABINET OPERA TION 1 . PREHEA T THE HOLDING CABINET TO DESIRED TEMPERA TURE FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and will remain lit as long as the ...
S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 7 4 . FOOD HOLDING and SANIT A TION S A N I TA T I O N a n d H A N D L I N G Food flavor and aroma ar e usually so closely related it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor . Cleanli ...
S E C T I O N 7 • F O O D H O L D I N G A N D S A N I TA T I O N 75. FOOD HOLDING and SANIT A TION F O O D S A F E T Y G U I D E L I N E S Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP , an acronym for Hazard Analysis (at) Critical Control Points, is a qualit ...
Alto-Shaam has established a twenty-f our hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hour s. The emergency service a c c e s s i s p r o v i d e d e x c l u s i v e l y f o r Alto-Shaam equipment and is av ailable throughout the United States thr ough the u ...
# 5 6 6 • 1 0 / 0 8 W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● FAX : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 - 8 7 4 4 U . S . A . ● w w w. a l t o - s h a a m . c o m P R I N T E D I N U . S ...
Alto-Shaam 500-TH SERIESのメーカーから受け取ることができるドキュメントは、いくつかのグループに分けられます。その一部は次の通りです:
- #BRANDの図面#
- 500-TH SERIESの取扱説明書
- Alto-Shaamの製品カード
- パンフレット
- またはAlto-Shaam 500-TH SERIESの消費電力シール
それらは全部重要ですが、デバイス使用の観点から最も重要な情報は、Alto-Shaam 500-TH SERIESの取扱説明書に含まれています。
取扱説明書と呼ばれる文書のグループは、Alto-Shaam 500-TH SERIESの取り付け説明書、サービスマニュアル、簡易説明書、またはAlto-Shaam 500-TH SERIESのユーザーマニュアル等、より具体的なカテゴリーに分類されます。ご必要に応じてドキュメントを検索しましょう。私たちのウェブサイトでは、Alto-Shaam 500-TH SERIESの製品を使用するにあたって最も人気のある説明書を閲覧できます。
Alto-Shaam 500-TH SERIESデバイスの取扱説明書はどのようなものですか？
取扱説明書は、ユーザーマニュアル又は単に「マニュアル」とも呼ばれ、ユーザーがAlto-Shaam 500-TH SERIESを使用するのを助ける技術的文書のことです。説明書は通常、全てのAlto-Shaam 500-TH SERIESユーザーが容易に理解できる文章にて書かれており、その作成者はその分野の専門家です。
Alto-Shaamの取扱説明書には、基本的な要素が記載されているはずです。その一部は、カバー/タイトルページ、著作権ページ等、比較的重要度の低いものです。ですが、その他の部分には、ユーザーにとって重要な情報が記載されているはずです。
1. Alto-Shaam 500-TH SERIESの説明書の概要と使用方法。説明書にはまず、その閲覧方法に関する手引きが書かれているはずです。そこにははAlto-Shaam 500-TH SERIESの目次に関する情報やよくある質問、最も一般的な問題に関する情報を見つけられるはずです。つまり、それらはユーザーが取扱説明書に最も期待する情報なのです。
2. 目次。Alto-Shaam 500-TH SERIESに関してこのドキュメントで見つけることができる全てのヒントの目次
3. Alto-Shaam 500-TH SERIESデバイスの基本機能を使うにあたってのヒント。 Alto-Shaam 500-TH SERIESのユーザーが使い始めるのを助けてくれるはずです。
4. トラブルシューティング。Alto-Shaam 500-TH SERIESに関する最も重要な問題を診断し、解決するために役立つ体系化された手続き
5. FAQ。よくある質問
6. 連絡先。一人では問題を解決できない場合に、その国におけるAlto-Shaam 500-TH SERIESのメーカー/サービスへの連絡先に関する情報。
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