Alto-Shaam PLATINUM Series, Installation Operation & Maintenance

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MN-28666 ( R
e v
. 4) 03/16 • ASC SERIES CONVECTION OVENS • 14
O P E R A T I N G I N S T R U C T I O N S
The Alto-Shaam convection oven will provide the best results and longest possible
service with the utilization of the following suggestions and guidelines.
NOTICE: Moisture will escape around the doors when baking products with a heavy moisture
content such as chicken, potatoes, etc. This is a normal operating condition.
CHEF OPERATING TIPS
Do not place anything directly
on the bottom of the oven cavity.
AT THE END OF THE DAY, utilize the
cool-down mode and open the oven doors.
1.
Thoroughly preheat the oven for approximately
20 minutes before use.
2.
As a general rule, the cooking temperature can
be set lower than the temperature used in a
conventional oven. Cooking time may also be
shorter. It is suggested the first batch of each
product prepared be monitored closely to check for
variances.
3.
Maintain a record of the temperatures, times, and
load capacities established for products cooked on a
regular basis since they will be the same or similar
for succeeding loads.
4.
When practical, start cooking the lowest
temperature products first and gradually work up
to products with a higher cooking temperature.
5.
If the cooking temperature setting for the previous
product is more than 10°F (5°C to 6°C) higher than
the temperature needed for the next load, use the
FAN COOL-DOWN feature to decrease the oven
temperature before setting the oven to a lower
temperature.
6.
Work as quickly as possible when loading the oven
to prevent heat loss.
7.
When the audible signal indicates the time has
expired, remove the food product from the oven as
quickly as possible to avoid over cooking.
8.
Pans should be centered between side racks and
each shelf should be loaded evenly to allow proper
air circulation within the oven compartment.
9.
To ensure even cooking when baking, weigh or
measure the product in each pan.
10.
ASC-2E:
When cooking five pans of product, start
from the bottom of the oven and use side rack
positions 1, 3, 5, 7, and 9.
ASC-4E:
When cooking six pans of product, start
from the bottom of the oven and use side rack
positions 2, 4, 6, 8, 10, and 12.
11.
Do not overload the oven. Refer to product/pan
capacities indicated in this manual.
12.
To obtain an evenly baked product, muffin pans
should be placed in the oven with the short side of
each pan facing the front of the oven.
13.
When rethermalizing frozen casseroles, preheat
the oven 100°F (38°C) over the suggested
temperature to compensate for the introduction of
a large quantity of frozen product into the oven
compartment. Reset the thermostat to the correct
cooking temperature after the oven is loaded.
14.
Use a pan extender or 2" (51mm) deep, 18" x 26"
pans for batter-type products that weigh more than
8 lbs (3 to 4 kg), i.e. pineapple upside-down cake.
15.
To avoid obstructing airflow that would result in
uneven cooking, never place anything directly on
the bottom of the oven cavity.
Cooking Guidelines
Food Temperature
Time
(Minutes)
Food Temperature
Time
(Minutes)
Cakes, Sheet 325°F 163°C 25
Macaroni & Cheese
(FROZEN, FULL OVEN)
350°F 177°C 90
Chicken pieces
(30 BREASTS & THIGHS, 25 LEGS & WINGS)
400°F 204°C 25
Macaroni & Cheese
(REFRIGERATED)
350°F 177°C 30
Chicken halves 400°F 204°C 40 Muffi ns 325°F 163°C 13-15
Beef patties 400°F 204°C 8 Pies, Frozen 325°F 163°C 40
Bacon 350°F 177°C 16 Pizzas, Individual 325°F 163°C 15
Fish, frozen
(5 OZ.)
350°F 177°C 15 Potatoes, Baked 350°F 177°C 50
Macaroni & Cheese
(FROZEN, 1 PAN)
350°F 177°C 50
Sandwiches, Grilled Cheese 400°F 204°C 4-6
Tater tots 450°F 232°C 10