Alto-Shaam ecosmart Electronically Operated Ovens Скачать руководство пользователя страница 7

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L O W 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

COMPACT COOK & HOLD

Single compartment oven with electronic controls and probe.

All stainless steel construction. Stackable design.

12"

20"

PAN CAPACITIES ARE ALWAYS BASED ON

2-1/2"

DEEP PANS UNLESS OTHERWISE INDICATED

DOUBLE COMPARTMENT

Dual control, double compartment oven

with 5" (127mm) casters, electronic controls and probes.

HD:

All Stainless Steel Exterior

STD:

Stucco Aluminum Exterior

MODEL

PRODUCT CAPACITY

OVERALL DIMENSIONS

NUMBER

POUNDS

SHELVES

12"

20" 18"

26"

H x W x D

1200-TH/III/HD

240

75-9/16" x 22-9/16" x 31-3/16"

1200-TH/III/STD

240

75-9/16" x 22-9/16" x 31-3/16"

SINGLE COMPARTMENT

Single compartment oven with 3-1/2" (89mm) casters, electronic controls

and probe. All stainless steel construction. Stackable design.

MODEL

PRODUCT CAPACITY

OVERALL DIMENSIONS

NUMBER

POUNDS

SHELVES

12"

20" 18"

26" 18"

13"

H x W x D

500-TH/III

—

11**

33-1/16" x 18-1/16" x 25-7/16"

750-TH/III

100

11**

22**

33-3/16" x 25-3/4" x 30-15/16"

1000-TH/III

120

3**

8**

16**

39-7/8" x 22-5/8" x 30-3/4"

MODEL

PRODUCT CAPACITY

OVERALL DIMENSIONS

NUMBER

POUNDS

SHELVES

12"

20" 18"

26"

H x W x D

AS-250

—

18-1/4" x 33-9/16" x 16-3/4"

NUMBER OF SHELVES INCLUDED AS STANDARD

EACH COMPARTMENT WILL ACCOMMODATE UP TO EIGHT WIRE SHELVES

MODEL

PRODUCT CAPACITY

OVERALL DIMENSIONS

NUMBER

POUNDS

SHELVES

12"

20" 18"

26"

H x W x D

767-SK/III

100

FLAT WIRE SHELVES

SMOKER

RIB RACK SHELF

33-3/16" x 25-3/4" x 30-15/16"

1767-SK/III

200

FLAT WIRE SHELVES

SMOKER

RIB RACK SHELVES

61-7/8" x 25-3/4" x 31-1/16"

*MAXIMUM CAPACITY SHOWN — ADDITIONAL WIRE SHELVES REQUIRED.

Rib Rack Shelf

C O O K A N D H O L D OV E N S

Содержание ecosmart Electronically Operated Ovens

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

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 24: ...COOKING NOTES 22...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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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