Alto-Shaam 1000-TH SERIES User Manual

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LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES

Manual ly Operated Oven s

LO W TEMP ERA TUR E COOKI NG AN D HOL DIN G OV EN S

GE NE RAL INDEX

SECTIO N 1 • Low Temperature Cooking Introduction

Alto-Shaam Halo Heat . . . . . . . . . . . . . .

. . . . . 1

Low Tempera ture Cooki ng Fact s

 

Mea t and Nutr ition . . . . . . . . . . . . . . . .

. . . . . 2

Shr ink age Cont rol and Cook ing Time . .

. . . . . 3

Prev enting Bact eri a Growth . . . . . . . . .

. . . . . 3

Labor and Equi pment Cost Reduction .

. . . . . 4

Options and Acc essories . . . . . . . . . . . .

. . . . . 5

SECTIO N 2 • Low Temperatu re Cooking Oper atio n

General Operation — Manual Ovens

 

Oven Characte ris tics . . . . . . . . . . . . . . .

. . . . . 6

Start-Up . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . 6

Contro l Panel Identi ficat ion . . . . . . . . .

. . . . . 7

Cooking & Holdin g Procedures . . . . . .

. . . 8-10

Chef Opera ting Tips . . . . . . . . . . . . . . . .

. . . . 11

SECTIO N 3 • Clean ing and Mainten ance

. . 1213

SECTIO N 4 • Cookin g Guid eline

 

Prod uct Ind ex . . . . . . . . . . . . . . . . . . . . .

. . . . 14

Oven Prehea tin g Ins tructio ns . . . . . . . .

. . . . 14

Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . 15-25

Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . 26

Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. 27-28

Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. 29-34

Proc ess ed Meats . . . . . . . . . . . . . . . . . . .

. . . . 35

Pou ltry . . . . . . . . . . . . . . . . . . . . . . . . . . .

. 36-44

Fis h . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. 45-47

Mis cella neous . . . . . . . . . . . . . . . . . . . . .

. 48-60

SECTION 5 • Smoke r Operation

 

General Operation — Smoke rs

 

Contro l Panel and Operat ion . . . . . . . . . . . . .

62

Cookin g/Sm oking/ Holdi ng Procedu res . . . .

63

Smok ing Times . . . . . . . . . . . . . . . . . . . . . . . .

64

Smok ing Proced ure Opti ons . . . . . . . . . . . . .

65

Care and Clean ing . . . . . . . . . . . . . . . . . . . . .

65

SECTION 6 • Cookin g & Smok ing Guide lines

 

Smok ed Beef Brisk et . . . . . . . . . . . . . . . . . . . .

66

Smok ed Beef Tongue . . . . . . . . . . . . . . . . . . .

66

Smok ed Fresh Ham s . . . . . . . . . . . . . . . . . . . .

67

Smok ed Pork Ribs . . . . . . . . . . . . . . . . . . . . .

67

Smok ed Duck . . . . . . . . . . . . . . . . . . . . . . . . .

68

Smok ed Turkey . . . . . . . . . . . . . . . . . . . . . . . .

68

Smok ed Fish Fille ts . . . . . . . . . . . . . . . . . . . .

69

Smok ed Salm on, Who le . . . . . . . . . . . . . . . . .

69

Smok ed Shrim p . . . . . . . . . . . . . . . . . . . . . . .

70

Cold Smoked Salmon . . . . . . . . . . . . . . . . . . .

71

SECTION 7 • Food Holding and Sanita tion

 

Food Hold ing - Func tion & Value . . . . . . . . .

72

Gener al Holdi ng Guidel ines . . . . . . . . . . . . .

72

Gener al Holdi ng Cabin et Opera tion . . . . . . .

73

Hol ding Tempera ture Range . . . . . . . . . . . . .

73

San itat ion and Handling . . . . . . . . . . . . . . . .

74

Food Safety Guide lines . . . . . . . . . . . . . . . . .

75

W16 4 N92 21 Wat er

Street P. O . B ox 450

Men omon ee F alls , Wi scons in

53052 -0450U . S . A.

PHO NE: (262)251-3800

(800)558-8744U.S.A./CANADA

FAX: (262)251-7067(800) 3298744U.S.A.

www.alto-shaam.com

#566 • 2/08

LOW TEMPERAT URECOOK ING INTRODUC TION

Welcome to the

cos t saving conven ience of Low Temperat ure Cooking.

In 1968, Alto-Shaaminvent ed the first automatic, commercia l cook and hold oven featuring the princip le of Halo Heat. The heatin g method provided by Halo Heat low temperatu re cooking and holdin g ovens consists of an electric therma l cable that encirc les the entire cooking and hold ing chamber. This creat es a gentle blank et or HALO of radiant heat — surro unding food with a consiste nt and unifor m temper ature with no air move ment inside the oven compartment. This gentle heat ing concept cooks at low temper atures and at a high leve l of humid ity to prese rve product moistu re, flavor, and nutr ition. Halo Heat ovens are design ed to conver t automa tica lly from a cooking temper ature to a holding temperatu re where the product can rema in until it is ready to be served.

Halo Heat is an entirely differen t system of cooking. Utilizing this unifor m heat source, Halo Heat drama tically reduces meat shrinka ge; provides natural enzyme

(agin g) action for more tender, flavorful meat ; and pres erves natural juices along with nutrition al values in all foods. Halo Heat cook ing reduc es energy cost, cuts back on labor and handling and solves kitc hen space problems . There is no mech anical ventilatio n or oven hood necessa ry in most areas so the oven s can be moved whereve r they are needed.

Read this book let caref ully. Halo Heat is a cook ing system that require s minimal care once you have learned the basic prin cipl es.

For best results with many products , we reco mmend you start your cookin g cycle the even ing before — for serving the next day. In many areas, off-peakpower rates are also lower at nigh t.

If anything you cook in a Halo Heat low temp erature cook ing and hold ing oven doesn’t meet your highest standard s of quality, please contact one of our food service profession als for help. Usually, only a mino r change in proce dure is required .

SEC TIO N 1 • LOW TEMPERATURE COOKING INTROD UCTION

1.

LOW TEMPERATURE COOKING INTRODUCTION

LO W TEM PE RATU RE COO KI NG FACTS

MEAT AND NUTRITION

Mea t play s a sig nifi cant role in the diet;

theref ore, one of the prim ary goals in food

prepa ration is prop er nutri tion. Meat is one of the

bes t sources of protein; is a ric h source of B

vitamins such as thiam ine, ribofl avin, and niacin ;

and includ es fats, carbohyd rate s, min eral s,

pigments, enz ymes and wate r.

All of these

eleme nts are affe cted by cooking,

but over -heating

destroys many of them . Low

temper atur e Halo Heat coo king helps preserv e

unsta ble, heatsens itive vitam ins and nut rient s.

A report on the Nutrient Analys is of Roast Beef,

conducted by the Univers ity of Wiscons inStout

in July 1971, concl uded, “…it is apparent that

Alto-Shaam coo king method resul ts in lower

moisture losses . Even afte r a 24 hour hold ing

peri od, the AltoShaam produ ct is nutri tionall y

equal to, and poss ibly bet ter than beef roast coo ked

in a conv ention al ove n and remov ed immedi ate ly

after cook ing .”

 

Fat contrib ute s greatl y to the flavor of meat. During the cookin g process, fat not onl y melts, but also cha nges chem ical ly. With low temperatu re cooking there is less chemical change and less fat melt resultin g in a more flavorfu l fini shed prod uct.

The enzymes found in meat break down the tissue s and act as natura l tender izing agents. A premi um price is paid for aged meats where this enzyme action has already started, how ever; enzym es are destroy ed by high temp erat ures.

Low temperature cooki ng does not dest roy these

enzy mes and , part icul arly in the hold cycle, creates

this natura l chemi cal action to ten deriz e or age the

mea t right

in the oven. For this reason, it is

impor tant

to use fresh beef and it is essenti al to

all ow the prod uct to remai n in the hold cycle for

at least the min imum amount

of tim e sugge sted

in the indiv idua l proced ures.

The long er meat is

left in the hold cycle the more tender it become s, mak ing the purch ase of more expensi ve, aged mea t unnece ssa ry.

Meat is sevent y to seventy-five perce nt wate r. High tem perat ures cause thi s water to eva pora te durin g cooking resu lting in los s of prod uct

mois ture. Cooki ng at low tem pera tures in a Halo Heat ove n retai ns the maximum amoun t of water conte nt resul ting in a juic ier finis hed produc t and an ext ended hol ding life .

Alon g with bet ter nutrit ion, a more tender finis hed prod uct, les s shrinka ge and high er

mois ture cont ent, meat will not requi re the addi tion of as muc h salt as nee ded wit h conventi onal

cooki ng method s. Natu ral fla vors are preserve d. This is a signific ant fac tor in toda y’s hea lth consc ious diets.

SEC TIO N 1 • LOW TEMPERATURE COOK ING INTRODUCTION

2.

LOW TEMPERATURE COOKING INTRODUCTION

LO W TE MPE RATURE CO OKI NG FACTS

SHRINKAGE CONTROL AND COOKING TIME

THERE ARE TWO MAJOR FACTORS CONTROLL ING MEAT SHRIN KAGE OR COOKI NG LOSS ES.

1. Temperature at which meat is cooked :

The hig her the tem peratu re at which meat is cook ed the more shrin kage will result. Ove r-cooke d meat als o results in higher los ses. High er temp erat ures and over-cooking draw s moistu re to the surface and this moisture evap orate s or drip s out of the meat.

2.Intern al temperature of the meat:

Lik e overcoo king, as meat is brou ght to a hig her inter nal tem per atur e shri nkage is increased. For thes e two reason s, it is sugge sted most cuts of red meat be cook ed at 250°F (121° C) and that all cook ing be based on internal produ ct temperatur e. The use of a therm ometer is encourage d.

THER E ARE FOUR MAJOR FACTO RS INVOLVED IN DETERMI NING COO KIN G TIME S FOR MEAT:

1.The degree of aging on the meat:

Aged meat will cook faste r, shri nk more, and has a much short er holdi ng life than fres h meat .

2.Interna l temperature before cooking:

Meat sho uld be pla ced in a prehe ate d oven direct ly from a refrige rated tempe rature of 38° to 40°F

(3° to 4°C). Meat cooked from a froz en sta te will requi re approxima tely one and one -half to two tim es the norma l cooking tim e. In addi tion, freez ing rupture s tissu e cells creating addit iona l moistu re loss duri ng the cooking proc ess and will resu lt in more shrink age.

3.Desire d degree of doneness:

The higher the deg ree of interna l temp erat ure requi red, the lon ger the nece ssary cooking tim e. Cooking tim es in this guid eline are bas ed on the most pop ular inter nal produ ct tem perat ures .

4.Quantity and quality of product .

 

 

 

 

TO CALC UL ATE

ME AT SH RINK AG E

 

 

 

 

 

 

 

 

 

 

 

 

STARTING WEIGHT (Weight of Raw Product)

 

 

 

 

 

 

-MINUS: ENDING WEIGHT (Weight of Cooked Product)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EQUALS : AMOUNT

OF SHRI NKAGE

 

 

 

 

 

 

 

 

 

 

AM OUNT

 

OF

 

SHRI NK AGE (Tot al Weight Los t in Cook ing)

 

 

 

 

 

 

÷ DIVIDED

BY:

 

STA RTING

WEI GHT (Weight

of

Raw

Produ ct )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EQUALS : PERCE NT OF SHRINKAG

E

 

 

 

 

 

 

 

 

 

 

EX AMP LE :

 

 

 

 

 

Raw Beef Roa st:

100

lb

 

(45

 

kg)

 

 

 

 

 

 

 

 

 

 

 

Cooked Beef Roast:

-95

lb

 

(-43

 

kg)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

= AMOUNT OF SHRINKAGE:

5.0

lb

 

(2

 

kg)

 

 

 

 

 

 

SHRINKAGE DIVIDED BY

 

0.05 = 5%

 

 

 

 

 

 

0.05 = 5%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STARTI NG WEIGHT:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

100

 

5.0

 

 

 

45

 

2.0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EQUALS : PERCE NT OF SHRINKAGE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PREVENTING BACTERIA GROWTH

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The surf ace of raw meat may bec ome con tam inated

 

sanitar y procedu res be follo wed at all times during

 

 

in processing , handling

by the butcher or chef, or by

 

food prepa rat ion and handl ing . Thi s is your mai n

 

 

other mean s. Food cont amination can als o be caused

 

prote ction

in gua rding agai nst food conta mina tion. For

 

 

by unsanita ry perso nal hygi ene and work habit s,

 

add ition al inform ati on see the Cleani ng and

 

 

unclea n slicers, knive s, and prob es, or by fau lty

 

Maintena nce

section of this manu al.

 

 

opera tiona l procedure s.

It is important,

theref ore, tha t

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SEC TIO N 1 • LOW TEMPERATURE COOKING INTROD UCTION

3.

LOW TEMPERATURE COOKING INTRODUCTION

Halo Heat oven s are eas y to ope rate and mai nta in.

After the raw prod uct is pla ced in the ove n and the

contr ols are set , there is no need to check, stir, or adjust

the time or the tem perat ure. Mini mal time is spent

attend ing the produ ct during cook ing. Thi s advant age, com bine d with the automa tic con versio n to the hol d

cycle, frees key personne l to concen trat e on other tas ks inclu ding fina l produc t and prese ntat ion.

 

When coo king in a Halo Hea t oven at a

 

temp erat ure of 250°F (12 1°C), outs ide vent ing and

 

expensi ve exhaus t hoods are not nec essa ry in

 

mos t areas . Kit chens remai n cooler , loweri ng

 

energy costs by reducing the exchan ge of hea ted

 

air. Becau se the ovens do not nee d outside

 

venti ng, they can be put alm ost anyw here — in

 

the corne r of the kitchen , on a buffet line, or in a

 

ban quet room . The ovens can also be bui lt into a

 

cou nter or to save spa ce, can be sta cked in

 

comb ina tion with another Halo Heat ove n or

 

hol ding cabi net of the sam e or simila r

 

dime nsions .

 

 

Cooking

at low temperatu res als o reduces

 

clea ning tim e.

Most food doe s not norma lly

 

car boniz e or burn on the inte rior of the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

500-THSERIES

750-THSERIES

1000-THSERIES

1000-THSERIES

SINGLECOMPARTMENT

SINGLECOMPARTMENT

SINGLECOMPARTMENT

DOUBLECOMPARTMENT

40 lb (18 kg) Capacity

100 lb (45 kg) Capacity

120 lb (54 kg) Capacity

120 lb (54 kg) Capacity

StackableDesign

StackableDesign

StackableDesign

Per Compartment

SEC TIO N 1 • LOW TEMPERATURE COOK ING INTRODUCTION

4.

LOW TEMPERATURE COOKING INTRODUCTION

M AN UA L C OO K & HO LD O VEN — OPTIO NS & ACCE SSOR IE S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DESCRIPTION

 

 

1000-TH-I

 

1000-TH-II

 

1000-TH-IISPLIT

750-TH-II

500-TH-II

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BUMPER

 

FULL PERIME TER

 

5005103

 

 

 

5005103

 

 

5005103

 

5004861

5006782

 

 

CARVING HOLDER

PRIME RIB

 

HL-2635

 

 

HL-2635

 

HL-2635

 

HL-2635

HL-2635

 

 

 

STEAMS HIP OR CAFETE RIA ROUND

 

4459

 

 

 

4459

 

 

4459

 

 

4459

 

 

 

 

WITH ATTACH ED PAN

 

 

 

 

 

 

 

 

 

 

CASTERS, STEM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 RIGID, 2 SWIVEL W/BRAKE

5" DIA:

 

 

 

 

 

5004862

 

 

5004862

 

5004862

5004862

 

 

RIGID (EACH)

 

 

3-1/2"DIA :

 

CS-25674

 

 

 

 

 

 

SWIVE L W/BRA KE(EACH)

3-1/2"DIA :

 

CS-25675

 

 

 

 

 

 

DOOR LOCK with KEY EACH HANDLE

 

LK-22567

 

 

LK-22567

 

LK-22567

 

LK-22567

LK-22567

 

 

DRIP PAN WITH DRAIN

 

 

 

14824

 

 

 

14824

 

 

14824

 

 

14831

14813

 

 

LEGS, 6" (ONE SET OF4)

FLAN GED

 

5004863

 

 

 

5004863

 

 

5004863

 

5004863

5004863

 

 

PAN GRID, WIRE

18" X26" PAN INSERT

 

PN-2115

 

 

PN-2115

 

PN-2115

 

PN-2115

 

 

SECURITY PANEL CONTROL COVER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INCL UDES PANEL KEY LOCK

 

 

 

5005776

 

 

 

5005776

 

 

5005776

 

5004750

5006787

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SHELF

STAINLESS STE EL FLAT WIRE

 

SH-2325

 

 

SH-2325

 

SH-2325

 

SH-2324

SH-2326

 

 

 

STAINLESS STE EL RIB RACK

 

SH-2773

 

 

SH-2773

 

SH-2773

 

SH-2743

 

 

STACKING HARDWARE

 

 

 

 

 

 

 

 

5004864

 

5004864

5004864

 

 

 

1000-TH-IISPLIT WITH 1000-S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

750-TH-IIWITH 750-TH-II,767-SKOR

750-S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

500-TH-II

WITH 500-TH-IIOR

500-S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SMOKER OPTIONS AND

 

MANUAL

 

MANUAL

 

 

 

 

 

 

 

 

ACCESSORIES

DESCRIPTION

 

767-SK

 

1767-SK

 

 

 

 

 

 

 

BUMPER

 

 

FULL PERIME TER

 

5004861

 

5004861

 

 

 

 

 

 

 

CARVING HOLDER

 

 

 

PRIME RIB

 

HL-2635

 

HL-2635

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4459

 

4459

 

 

 

 

 

 

 

CASTERS,5" (ONE SET OF 4)

 

 

 

 

5004862

 

 

 

 

 

 

 

 

 

 

 

 

2

RIG ID , 2

SWIV EL W/BRAK E

 

 

INCLUDED

 

 

 

 

 

 

 

DOOR LOCK WITH KEY

 

EACH HANDLE

 

LK-2763

 

LK-2763

 

 

 

 

 

 

 

DRIP PAN WITH

DRAIN

 

 

 

 

 

14831

 

14831

 

 

 

 

 

 

 

LEGS, 6" (ONE SET OF4)

 

 

 

FLAN GED

 

5004863

 

5004863

 

 

 

 

 

 

 

PAN GRID, WIRE

18" X

26" PAN INSERT

 

PN-2115

 

PN-2115

 

 

 

 

 

 

 

SECURITY PANEL CONTROL COVER

 

5004750

 

5004750

 

 

 

 

 

 

 

 

 

 

 

INC LUD ES PANEL KEY LOCK

 

 

 

 

 

 

 

 

 

SHELVES

STAIN LESS STEEL FLAT WIRE

 

SH-2324

 

SH-2324

 

 

 

 

 

 

 

 

 

 

 

STAIN LESS

STEEL RIB RACK

 

SH-2743

 

SH-2743

 

 

 

 

 

 

 

STACKING HARDWARE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

767-SK OVER 767-SK,750-TH-II,

OR 750-S

 

 

5004864

 

 

 

 

 

 

 

 

WOODCHIPS(20 lb

BUL K PACK )

Apple

 

WC-22543

WC-22543

 

 

 

 

 

 

 

 

THE TOTAL WEIGHT OF WOOD CHIP BULK

Cherry

 

WC-22541

WC-22541

 

 

 

 

 

 

 

 

PACKS MAY VARY DUE TO HIGH MOISTURE

Hickory

 

WC-2829

 

WC-2829

 

 

 

 

 

 

 

 

CONTENT WHEN PACKAGED.

 

 

Sugar Maple

 

WC-22545

 

WC-22545

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SEC TIO N 1 • LOW TEMPERATURE COOKING INTROD UCTION

5.

OPERATION

OVEN CHAR ACTERISTI CS

 

The oven is equipped wit h a special, lowheat-

den sity, heatin g cabl e. Through the Halo Heat ®

con cept, the heat ing cable is mounted against

the

wal ls of the cookin g and holdin g compartment

to

provide an evenly applied heat source, contro lled

by an ove n sensor. The design and operatio nal

characte ristics of the unit elimi nates the need

for a

moi sture pan or a heat circula ting fan. Thro ugh even hea t applicat ion, the food produ ct is cooke d evenly and provi des the abi lity to hold foo ds for longe r period s of time.

START-UP

 

1.

Befo re op era ting the oven , clean both the

 

interi or and exterior of the unit with a damp

 

clo th and any good com mercial dete rgen t at

 

the reco mmend ed strength . Rinse surfaces by

 

wiping with a sponge and clean war m wat er to

 

remove all dete rgent resi due. Wipe dry wit h a

 

cle an cloth or air dry.

2.

Wipe door gaske ts and cont rol pane l dry wit h

 

a soft cloth .

 

3.

Clean and install the oven side racks, oven

 

shel ves, and exte rnal drip tra y. Shelves are

 

insta lled with curved edge tow ard the back

 

of the oven. Inse rt the drip pan on the interior

 

bottom

surface of the oven.

4.

Before

oper ating

the unit wit h pro duct ,

 

beco me familiar

with the oper ation of the

con tro ls. Read the follo wing "Con trol

Des cript ion " and "Op eratio n" section of this cook ing guide and begin by operat ing the vario us contro l fun ction s.

AT NO TIME SHOULD THE INTERIOR OR

EXTERIOR BE STEAM CLEANED, HOSED

DOWN, OR FLOODED WITH WATER OR

LIQUID SOLUTION OF ANY KIND. DO NOT

USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

SECTION 2 • OPERATION

6.

 

 

 

 

 

OPERATION

OV EN COM PART ME NT CONTROL

PANEL IDENT IF ICA TION

HOLDING INDICATOR LIGHT COOKING INDICATOR LIGHT

POWER ONINDICATOR SWITCH

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I

o

 

 

 

 

 

 

 

 

HOLD THERMOSTAT

COOK THERMOSTAT

COOKING TIMER

 

 

 

 

 

 

1.

Press ove n POWER SWITCH ON .”

 

 

 

 

• POW ER ON INDICATOR SWITCH wil l illuminate and will remain lit as lon g as the pow er switc h

 

is in the ON position.

 

 

 

2.

Set HOL

the rmostat to requ ired holding temper ature.

 

 

 

• HOLDING INDICATOR LIGH T will illu minate as the holding

the rmostat calls for heat .

 

This process wil l continue as long as the Powe r Switch is in the ON position and holdi ng

 

the rmost at is act ivated.

 

 

 

3.

Set COO Kthe rmostat to requ ired cook ing temper ature.

 

 

4.

Activate the COOK thermostat to preheat the oven by turni ng theCOOKING timer clockwise.

 

• COOKING INDICA TOR LIGH T and the HOLDING INDI CATOR LIGHT will alter nately illuminat e

 

as each ther most at calls for heat. This

process will con tin ue until the cooking

tim er cyc les or is

 

tur ned to the OF Fposition.

 

 

 

TEMPERATURE GAU GE will indicate the air temp erature insi de the oven com par tme nt.

SECTION 2 • OPERATION

7.

OPERATION

COOKING and HOLDING PROCEDURES — MANUAL OVENS

1.PREPARE OVEN FOR COOKIN G

A.Inse rt and adju st the required num ber of shelves insid e the cooking comp artme nt. Place the cur ved edg e of the shelf toward the back of the oven .

B.Adjust the ins ide door vents as indi cate d in the individua l coo kin g procedure selec ted.

C. Inse rt drip pan directly on the botto m surface of the ove n compart men t.

2.PREH EAT OVEN

A.Press powe r switch ON .”

B.Set the HOLD therm ostat to the requ ired holding temperature.

C.Set the COOK thermos tat to the requir ed cookin g tem pera ture .

D. Turn the timer knob clockwise to activ ate the COOK therm ost at.

E. Allow ove n to prehea t for 45 minutes.

3.PREPARE PRODUCT FOR COOKING

A.Refe r to individu al cooking instr uctions.

4.LOAD PRODUCT ON SHELVES

A.Refe r to individu al cooking instr uctions. DO NOT ove rload the oven.

B.Most meat products are cooked directly on wire shelves. For man y products, the use of pans is not recommen ded.

5.

CLOSE DOOR

 

A. Keep door closed during the cooking cyc le

6.

RESE T COOKING TIM ER

 

FOR CORR ECT NUMBER OF HOU RS.

A.To set time, turn the timer knob past the requ ired number of hours the n immediately bring it back to the corr ect sett ing.

B.Ref er to individual cook ing instru ctions for leng th of time neces sary to coo k.

C.When timer cycl es to the OFFposi tion, the tem pera ture automatically lowers to the sel ected HOLD tem pera ture.

D.The product will continue to cook as the oven tem pera ture lowers to the selected holdin g tem pera ture and must remain in the oven , at the sel ected HOLD tem pera ture, for the minimum numbe r of hour s indicated in the indi vidual cooki ng instr uctions .

7.OVER NIGHT COO K AND HOLD

A.For maximum produ ct tende rizin g and to redu ce labor during peak preparatio n hour s, overnight cook and hold is highly

recom mended for many produ cts. Ref er to individual cook ing instru ctio

CONTINUED

SECTION 2 • OPERATION

8.