Alto-Shaam ecosmart Electronically Operated Ovens Product Manualline Download Page 1

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LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

Electronically Operated Ovens

Summary of Contents for ecosmart Electronically Operated Ovens

Page 1: ...LOW TEMPERATURE COOKING AND HOLDING GUIDELINES Electronically Operated Ovens...

Page 2: ...p 7 Control Panel Identification 8 11 Cooking Holding Procedures 12 18 SECTION 3 Cleaning and Maintenance 19 20 SECTION 4 Cooking Guideline Product Index 21 Cooking Notes 22 Beef 23 33 Veal 34 Lamb 35...

Page 3: ...nt system of cooking Utilizing this uniform heat source Halo Heat dramatically reduces meat shrinkage provides natural enzyme aging action for more tender flavorful meat and preserves natural juices a...

Page 4: ...d 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...

Page 5: ...dicating thermometer is encouraged 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 s...

Page 6: ...tation When cooking in a Halo Heat oven at a temperature of 250 F 121 C outside venting and expensive exhaust hoods are not necessary in most areas Kitchens remain cooler lowering energy costs by redu...

Page 7: ...s and probe All stainless steel construction Stackable design MODEL PRODUCT CAPACITY OVERALL DIMENSIONS NUMBER POUNDS SHELVES 12 X 20 18 X 26 18 X 13 H x W x D 500 TH III 40 2 4 11 33 1 16 x 18 1 16 x...

Page 8: ...18 X 26 PAN INSERT PN 2115 PN 2115 PN 2115 SHELF STAINLESS STEEL FLAT WIRE RIB RACK SH 2325 SH 2773 SH 2325 SH 2773 SH 2324 SH 2743 SH 2326 SH 2786 STACKING HARDWARE 5004864 5004864 5004864 4928 COOK...

Page 9: ...losed 1 Before operating the oven clean both the interior and exterior of the oven with a damp cloth and any good commercial detergent at the recommended strength Rinse surfaces by wiping with a spong...

Page 10: ...ed to select food holding mode and to review the holding temperature 6 LOCK INDICATOR When illuminated this symbol indicates that the settings used in the cooking sequence are locked and cannot be cha...

Page 11: ...indicator will illuminate periodically as the oven calls for heat 16 PRESET PROGRAM KEYS Provides memory storage and operation of up to eight operator set cooking programs for specific products A thr...

Page 12: ...roast or poultry push the probe in from a straight downward position or in from the side to the center position If placing the probe into a semi liquid or liquid product the probe cable must be secure...

Page 13: ...p Release all keys The green indicator on the I key will extinguish to indicate the oven preset keys are no longer locked Fahrenheit or Celsius Selection With the control in the OFF mode press and hol...

Page 14: ...ood holding only adjust the set holding temperature Do not press the COOK TIME or PROBE keys LOAD THE FOOD INSIDE OVEN REMOVE PROBE FROM ITS BRACKET WIPE THE PROBE TIP WITH A DISPOSABLE ALCOHOL PAD AN...

Page 15: ...ready start mode PRESS HOLD KEY To change the hold temperature press the Up or Down Arrow key NOTE If the oven is being used for hot food holding only adjust the set holding temperature Do not press t...

Page 16: ...operating in the hold mode The amber hold indicator will be illuminated and the last set hold temperature will be displayed PRESS COOK KEY TO PREHEAT The green indicator light on the COOK Key will il...

Page 17: ...ly changed for the next product and an alternate pre programmed letter key can be selected IMPORTANT After programming a specific product into memory in a programmable preset key it is very important...

Page 18: ...OR NOTE The oven will beep 3 times every 25 seconds until the oven is loaded and the Start key pressed PRESS AND RELEASE START KEY The oven will beep The green indicators for power cook probe or time...

Page 19: ...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 D Length of time necessary to reheat a product depends on...

Page 20: ...ended 8 When cooking full loads never cook below the first shelf spacing from the bottom of the oven compartment 9 Fully clean the oven interior drip pan shelves and side racks on a daily basis 10 Sin...

Page 21: ...ickly as possible after rinsing 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 qua...

Page 22: ...FAN IN THE OVEN CONTROL AREA While the oven is warm check that the cooling fan in the oven control area is functioning The fan is located at the back of the oven toward the top 5 CLEAN THE PROBES DAIL...

Page 23: ...ked 38 Smoked Pork Ribs 75 Pork Loin 39 Pork Ribs 40 Pork Chops Pork Chops Stuffed 41 Pork Shoulder 42 Sausage 43 POULTRY Chicken Breasts 44 Smoked Duck Whole 76 Chicken Pieces Halves 45 Smoked Turkey...

Page 24: ...COOKING NOTES 22...

Page 25: ...e to 160 F 71 C Insert probe in the product PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Highly Recommended FI...

Page 26: ...LDING TIME REQU IRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Optional FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD RARE 130 F 54 C OVERNIGHT COOK HOLD DOOR VE...

Page 27: ...full size sheet pan 3 full size pans 3 half size sheet pans 3 full size sheet pans 4 full size sheet pans 4 full size sheet pans 12 x 20 x 2 1 2 18 x 13 x 1 ON SHELVES 18 x 26 x 1 ON SHELVES 18 x 26...

Page 28: ...FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 2 2 2 3 3 1 2 roasts 3 to 4 roasts 2 to 3 roasts 2 to 3 roasts 2 ro...

Page 29: ...mended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 165 F 74 C OVERRIDE ALLOWANCE 3 5 5 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pa...

Page 30: ...en OVERNIGHT COOK HOLD Highly Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD RARE 130 F 54 C OVERNIGHT COOK HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE Highly Recommended One...

Page 31: ...o 100 F 38 C Insert the product probe PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD An overnight cook hold can...

Page 32: ...G TIME REQU IRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Optional FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD RARE 130 F 54 C OVERNIGHT COOK HOLD DOOR VENTS...

Page 33: ...and down arrows to set the probe temperature to 100 F 38 C Insert the product probe PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open...

Page 34: ...E REQU IRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Must do overnight FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD RARE 138 F 59 C OVERRIDE ALLOWANCE CLOSE TH...

Page 35: ...FICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD R...

Page 36: ...D Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD MEDIUM RARE 140 F 60 C OVERNIGHT COOK HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE Not Recommended One Half pen MEDIUM RARE...

Page 37: ...ATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 1 2 2 3 3 1 Roast 2 Roasts 6 Roasts 4 Roasts 4 Roasts 1 Roast 4 Roasts 12 Roasts 12 Roasts 12 Roas...

Page 38: ...IGNAL TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 2 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1...

Page 39: ...e product probe PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Optional FINAL INTERNAL PRODUCT TEMPERATURE AT EN...

Page 40: ...n OVERNIGHT COOK HOLD Optional FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 160 F 71 C OVERNIGHT COOK HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE Optional One Half Open 160 F 71 C OVERR...

Page 41: ...uct probe PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS One Half Open OVERNIGHT COOK HOLD Highly Recommended FINAL INTERNAL PRODUCT TEMPERATURE A...

Page 42: ...AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 3 3 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 3 half size sheet pans 3 ha...

Page 43: ...D Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 160 to 170 F 71 to 77 C OVERRIDE ALLOWANCE 30 F 17 C 3 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full s...

Page 44: ...ICATE OVEN HAS PREHEATED 1 2 none 3 3 2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan 1 pan 2 pans 2 pans 2 pans 2 pans 4 roasts 10 roasts 12 roasts 12 roasts 2 ro...

Page 45: ...PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME OVE RRIDE ALLOWANCE 3 4 5 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full s...

Page 46: ...D 3 4 6 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 3 half size sheet pans 4 half size sheet pans 6 full size sheet pans 8 f...

Page 47: ...OLDING TIME DOOR VENTS Open Full OVERNIGHT COOK HOLD Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 185 F 85 C OVERRIDE ALLOWANCE 12 F 7 C 2 3 3 none none 1 half size she...

Page 48: ...the product probe in chicken thigh PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQU IRED MAXIMUM HOLDING TIME DOOR VENTS Open Full OVERNIGHT COOK HOLD Optional FINAL INTERNAL PRODUCT T...

Page 49: ...NIGHT COOK HOLD Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 175 F 79 C OVERRIDE ALLOWANCE 10 F 6 C 1 2 3 none none 1 half size sheet pan 1 half size sheet pan 1 full s...

Page 50: ...ed FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 185 to 190 F 85 to 88 C OVERRIDE ALLOWANCE 20 F 11 C CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED CLOS...

Page 51: ...probe in hen thigh PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS Open Full OVERNIGHT COOK HOLD Highly Recommended FINAL INTERNAL PRODUCT TEMPERAT...

Page 52: ...to 165 to 170 F 74 to 77 C Insert the product probe PRODUCT SPECIFICATIONS and PREPARATION M INIMUM H OLDING TIME REQUIRED MAXIMUM HOLDING TIME OVERRIDE ALLOWANCE 8 F 4 C average CLOSE THE OVEN DOOR...

Page 53: ...PECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS Open Full OVERNIGHT COOK HOLD Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 1...

Page 54: ...DICATE OVEN HAS PREHEATED 3 4 6 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 3 half size sheet pans 4 half size sheet pans 6...

Page 55: ...one 7 to 8 steaks per pan 7 to 8 steaks per pan 15 steaks per pan 15 steaks per pan 15 steaks per pan 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full siz...

Page 56: ...et pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 24 trout 36 trout 72 trout 96 trout 96 trout 4 half size sheet pans 6 half size sheet pans 6 full size sh...

Page 57: ...TS Open Full OVERNIGHT COOK HOLD Not Recommended FINAL INTERNAL PRODUCT TEMPERATURE AT END OF OVERRIDE PERIOD 190 F 88 C OVERRIDE ALLOWANCE 2 3 4 4 4 10 to 12 per shelf 10 to 12 per shelf 20 to 25 per...

Page 58: ...E SIGNAL TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 2 2 4 8 8 2 quiche 2 quiche 5 quiche 3 quiche 3 quiche 4 quiche 4 quiche 20 quich...

Page 59: ...DUCT TEMPERATURE AT END OF OVERRIDE PERIOD 160 to 170 F 71 to 77 C OVERRIDE ALLOWANCE none none none 3 3 1 full size pan 1 full size pan 2 full size pans 1 full size pan 1 full size pan 2 full size pa...

Page 60: ...VEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 3 4 4 none none 1 half size sheet pan 1 half size she...

Page 61: ...DUCT TEMPERATURE AT END OF OVERRIDE PERIOD n a OVERRIDE ALLOWANCE 3 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 3 half s...

Page 62: ...IOD N A OVERRIDE ALLOWANCE CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 2 2 4 4 4 2 cak...

Page 63: ...REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES AS 250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS PRESS PRESS THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING...

Page 64: ...IBLE SIGNAL TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL TO INDICATE OVEN HAS PREHEATED 3 5 5 4 foil half size pans 2 foil half size pans 2 foil half size pans 12 foi...

Page 65: ...0 SERIES 1000 SERIES 1200 SERIES QUANTITY TIMER SETTING HALF PANS TOTAL HOURS 1 2 hours 30 minutes 2 2 hours 45 minutes 3 3 hours 30 minutes 4 3 hours 30 minutes 5 4 hours 00 minutes 6 4 hours 30 minu...

Page 66: ...he up and down arrows to select a cook time of approximately 2 hours MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 3 3 3 9 portions 9 portions 9 portions 27 portions 27 portions 27 portions 7 3 4...

Page 67: ...WIRE SHELVES ON WIRE SHELVES AS 250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATU...

Page 68: ...1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES AS 250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS THE TIME AND PROBE TEMPERATURE ARE SUGGESTED...

Page 69: ...0 SERIES 1200 MODELS THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED D...

Page 70: ...ne 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan 3 half size sheet pans 6 half size sheet pans 6 full size sheet pans 8 full size sheet...

Page 71: ...nd release control ON OFF key PRODUCT SPECIFICATIONS and PREPARATION NOTES M MI IN N I IM MU U M M H HO OL L D DI I N NG G T T I IM ME E R R E EQ QU UI I R RE E D D M M A AX XI I M MU UM M H H O OL LD...

Page 72: ...holding temperature The oven is automatically programmed to preheat to the set cooking temperature The oven will produce an audible signal when fully preheated SMOKING TIMES It is recommended the oper...

Page 73: ...eat products are cooked directly on wire shelves For many products the use of pans is not recommended See individual product guidelines for recommendations 6 SET SMOKING TIMER The Smoking Timer activa...

Page 74: ...n arrow keys to set PROBE temperature to 50 F 10 C NOTE If probe temperature is above the set probe temperature of 50 F 10 C the probe light will flash and the unit will beep 3 times every 15 seconds...

Page 75: ...ss the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS FINAL INT...

Page 76: ...oke time to 1 hour for each cycle as indicated above Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING...

Page 77: ...OWANCE ITEMS PER SHELF MAXIMUM CAPACITY PAN USAGE MODEL 767 SK III 1767 SK III Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C THE TIME AND PROBE TEMPERAT...

Page 78: ...PECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS FINAL INTERNAL TEMPERATURE AT END OF OVERRIDE PERIOD OVERNIGHT COOK HOLD OV ERRIDE ALLOWANCE 20 F 11 C ITEMS...

Page 79: ...ws to set the holding temperature to 160 F 71 C PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS FINAL INTERNAL TEMPERATURE AT END OF OVERRIDE PERIO...

Page 80: ...UM CAPACITY PAN USAGE MODEL 767 SK III 1767 SK III Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES...

Page 81: ...holding temperature to 160 F 71 C PRODUCT SPECIFICATIONS and PREPARATION MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME DOOR VENTS FINAL INTERNAL TEMPERATURE AT END OF OVERRIDE PERIOD OVERNIGHT C...

Page 82: ...n arrows to set the cooking temperature to 250 F 121 C THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PR...

Page 83: ...nd down arrows to set the cooking temperature to 225 F 107 C THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS...

Page 84: ...ON 3 3 fillets sides per shelf 9 fillets 12 x 20 x 2 1 2 GN 1 1 530 x 325 x 65mm FILL WOOD CHIP CONTAINER 2 HOURS INTERNAL TEMPERATURE NOT TO EXCEED 77 F 25 C DO NOT SET COOK KEY Press and release con...

Page 85: ...DURE Soak wood chips in water according to directions 5 to 10 minutes fill wood chip container full and insert in chip holder located at the back of the oven Fill pan with ice and locate pan in shelf...

Page 86: ...g 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...

Page 87: ...quantity of product When holding food for prolonged periods it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper tem...

Page 88: ...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 receivi...

Page 89: ...e 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 All serving containers must be stored with food contact s...

Page 90: ...ess 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...

Page 91: ...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 A PHONE 262 251 3800 800 558 8744 U S A CANADA FAX 262 251 7067 800 329 8744 U S A www alto shaam com PRINTED IN...

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