Alto-Shaam Halo Heat 1000-TH/III, Halo Heat AS-250, Halo Heat 1200-TH/III/HD, Halo Heat 1200-TH/III/STD, Halo Heat 767-SK/III Product Manualline

LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

Electronically Operated Ovens

#56 7•05 /08

LOW TEMPE RATURE COOKIN G AND HOL DING OVEN S

GEN E RA L IN D EX

W 1 6 4 N 9 2 2 1 Wa t e r S t r e 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 )251-38 00 (800)5 58-8744 U.S. A./C ANADA●FAX: ( 262 )251-70 67 (80 0)3 29-8744 U.S. A.●www.alto-s haam.co m

SECTION 1 • Low Temperature Cooking Introduction

Alto-Shaam Halo Heat . . . . . . . . . . . . . . . . . . . . 1

Low Temperature Cooking Facts

Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2

Shrinkage Control and Cooking Time . . . . . . . 3

Preventing Bacteria Growth . . . . . . . . . . . . . . 3

Labor and Equipment Cost Reduction . . . . . . 4

Options and Accessories . . . . . . . . . . . . . . . 5 - 6

SECTION 2 • Low Temperature Cooking Operation

General Operation — Manual Ovens

Oven Characteristics . . . . . . . . . . . . . . . . . . . . 7

Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 - 36

Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 - 42

Processed Meats . . . . . . . . . . . . . . . . . . . . . . . 43

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 51

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 - 54

Miscellaneous . . . . . . . . . . . . . . . . . . . . . 55 - 69

SECTION 5 • Smoker Operation

General Operation — Smokers

Cooking/Smoking/Holding Procedures . . . . 70

Smoking Times . . . . . . . . . . . . . . . . . . . . . . . . 70

Hot Smoke . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Cold Smoke . . . . . . . . . . . . . . . . . . . . . . . . . . 72

SECTION 6 • Cooking & Smoking Guidelines

Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 73

Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 74

Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 75

Smoked Duck . . . . . . . . . . . . . . . . . . . . . . . . . 76

Smoked Turkey . . . . . . . . . . . . . . . . . . . . . . . . 77

Smoked Cod . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Smoked Salmon . . . . . . . . . . . . . . . . . . . . . . . 79

Smoked Shrimp . . . . . . . . . . . . . . . . . . . . . . . 80

Smoked Beans . . . . . . . . . . . . . . . . . . . . . . . . 81

Cold Smoked Salmon . . . . . . . . . . . . . . . . 82-83

SECTION 7 • Food Hold ing and Sanitation

Food Holding - Function & Value . . . . . . . . . 84

General Holding Guidelines . . . . . . . . . . . . . 84

General Holding Cabinet Operation . . . . . . . 85

Holding Temperature Range . . . . . . . . . . . . . 85

Sanitation and Handling . . . . . . . . . . . . . . . . 86

Food Safety Guidelines . . . . . . . . . . . . . . . . . 87

LOW TEMPERATURE

COOKING INTRODUCTION

Welcome to the

cost saving convenience

of Low Temperature Cooking.

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

temperature cooking and holding ovens

consists of an electric thermal cable that

encircles the entire cooking and holding

chamber. This creates a gentle blanket or

HALO of radiant heat — surrounding food

with a consistent and uniform temperature

with no air movement inside the oven

compartment. This gentle heating concept

cooks at low temperatures and at a high

level of humidity to preserve product

moisture, flavor, and nutrition. Halo Heat

ovens are designed to convert automatically

from a cooking temperature to a holding

temperature where the product can remain

until it is ready to be served.

Halo Heat is an entirely different 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 along

with nutritional values in all foods. Halo

Heat cooking reduces energy cost, cuts back

on labor and handling, and solves kitchen

space problems. There is no mechanical

ventilation or oven hood necessary in most

areas so the ovens can be moved wherever

they are needed.

Read this booklet carefully. Halo Heat is

a cooking system that requires minimal care

once you have learned the basic principles.

For best results with many products, we

recommend you start your cooking cycle the

evening before — for serving the next day.

In many areas, off-peak power rates are also

lower at night.

If anything you cook in a Halo Heat low

temperature cooking and holding oven

doesn’t meet your highest standards of

quality, please contact one of our food

service professionals for help. Usually, only

a minor change in procedure is required.

1.

LOW TEMPERATURE COOKING INTRODUCTION

L OW T E M P E RATU R E C O OKIN G FA C T S

MEAT AND NUTRITION

Meat plays a significant role in the diet;

therefore, one of the primary goals in food

reparation is proper nutrition. Meat is one of the

p

best sources of protein; is a rich source of B

vitamins such as thiamine, riboflavin, and niacin;

and includes fats, carbohydrates, minerals,

pigments, enzymes, and water.

All of these elements are affected by cooking,

but over-heating destroys many of them. Low

temperature Halo Heat cooking helps preserve

unstable, heat-sensitive vitamins and nutrients.

A report on the Nutrient Analysis of Roast Beef,

conducted by the University of Wisconsin-Stout

…

in July 1971, concluded, “

Alto-Shaam cooking method results in lower

moisture losses. Even after a 24 hour holding

period, the Alto-Shaam product is nutritionally

equal to, and possibly better than beef roast cooked

in a conventional oven and removed immediately

after cooking.”

Fat contributes greatly to the flavor of meat.

During the cooking process, fat not only melts, but

also changes chemically. With low temperature

cooking there is less chemical change and less fat

melt resulting in a more flavorful finished product.

it is apparent that the

Low temperature cooking does not destroy these

enzymes and, particularly in the hold cycle, creates

this natural chemical action to tenderize or age the

meat right in the oven. For this reason, it is

important to use fresh beef and it is essential to

allow the product to remain in the hold cycle for

at least the minimum amount of time suggested

in the individual procedures. The longer meat is

left in the hold cycle the more tender it becomes,

making the purchase of more expensive, aged

meat unnecessary.

Meat is seventy to seventy-five percent water.

High temperatures cause this water to evaporate

during cooking resulting in loss of product

moisture. Cooking at low temperatures in a Halo

Heat oven retains the maximum amount of water

content resulting in a juicier finished product and

an extended holding life.

Along with better nutrition, a more tender

finished product, less shrinkage and higher

moisture content, meat will not require the addition

of as much salt as needed with conventional

cooking methods. Natural flavors are preserved.

This is a significant factor in today’s health

conscious diets.

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 destroyed by high temperatures.

2.

LOW TEMPERATURE COOKING INTRODUCTION

L OW T E M P E RATU R E C O OKIN G FA C T S

SHRINKAGE CONTROL AND COOKING TIME

HERE ARE FOUR MAJOR FACTORS INVOLVED IN

HERE ARE TWO MAJOR FACTORS CONTROLLING

T

MEAT SHRINKAGE OR COOKING LOSSES.

1. Temperature at which meat is cooked:

The higher the temperature at which meat is cooked

the more shrinkage will result. Over-cooked meat

also results in higher losses. Higher temperatures

and over-cooking draws moisture to the surface and

this moisture evaporates or drips out of the meat.

2. Internal temperature of the meat:

Like over-cooking, as meat is brought to a higher

internal temperature shrinkage is increased. For

these two reasons, it is suggested most cuts of red

meat be cooked at 250°F (121°C) and that all cooking

be based on internal product temperature. The use

of a metal-stemmed [pocket-type], indicating

thermometer is encouraged.

T
DETERMINING COOKING TIMES FOR MEAT:

1. The degree of aging on the meat:

Aged meat will cook faster, shrink more, and has a

uch shorter holding life than fresh meat.

m

2. Internal temperature before cooking:

Meat should be placed in a preheated oven directly
from a refrigerated temperature of 38° to 40°F
(3° to 4°C). Meat cooked from a frozen state will
require approximately one and one-half to two times
the normal cooking time. In addition, freezing
ruptures tissue cells creating additional moisture
loss during the cooking process and will result in
more shrinkage.

3. Desired degree of doneness:

The higher the degree of internal temperature
required, the longer the necessary cooking time.
Cooking times in this guideline are based on the
most popular internal product temperatures.

4. Quantity and quality of product.

T O C A L C U L AT E M E A T S H R I N K A G E

STARTING WEIGHT (Weight of Raw Product)

-MIN US: ENDING WEIGHT (Weight of Cooked Product)
E QUA LS : A MO UN T OF S HR IN KA GE

AMOUN T OF SHR IN KA GE ( Tot al W ei gh t Lost in Coo ki ng )

÷ DI V ID ED B Y: S TAR TI NG W EIG HT (Weig ht o f Ra w Pr od uc t)

E QUA LS : P ER CEN T OF SHR IN KA GE

E XA MP LE : Raw Bee f Ro ast: 100 lb (45 kg)

Cooked Beef Roast: -95 lb ( -4 3 kg )

= AMO UNT OF S HRIN KAGE : 5. 0 lb (2 k g)

SHRINKAGE DIVI DED BY

STARTING WEIGHT:

E QUA LS : P ERCENT O F SH RINK AGE

PREVENTING BACTERIA GROWTH

The surface of raw meat may become contaminated

in processing, handling by the butcher or chef, or by

other means. Food contamination can also be caused

by unsanitary personal hygiene and work habits,

unclean slicers, knives, and probes, or by faulty

operational procedures. It is important, therefore, that

0.05 = 5% 0.05 = 5%

100 5 .0 45 2. 0

sanitary procedures be followed at all times during

food preparation and handling. This is your main

protection in guarding against food contamination.

For additional information see the Cle aning and

Main ten ance section of this manual.

3.

LOW TEMPERATURE COOKING INTRODUCTION

LABOR AND EQUIPMENT COST REDUCTION

Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the

controls are set, there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent

attending the product during cooking. This advantage, combined with the automatic conversion to the hold

cycle, frees key personnel to concentrate on other tasks including final product and presentation.

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 reducing the exchange of heated

air. Because the ovens do not need outside

venting, they can be put almost anywhere — in

the corner of the kitchen, on a buffet line, or in a

banquet room. The ovens can also be built into a

counter or, to save space, can be stacked in

combination with another Halo Heat oven or

holding cabinet of the same or similar dimensions.

Cooking at low temperatures also reduces

cleaning time. Most food does not normally

carbonize or burn on the interior of the oven.

4.

LOW TEMPERATURE COOKING INTRODUCTION

C O OK AND HOLD OVENS

COMPACT COOK & HOL D

ingle compart me nt oven wi th electronic cont rols and probe.

S
All stainless steel const ru ct io n. Stackable design.

MODEL PRODUCT CAPACITY OVERALL DIMENSIONS

2"

NUMBER P

AS-250 25 11— 18-1/4" x 33-9/16" x 16-3/4"

OUNDS SHELVES

0" 18"

1

X 2

SINGLE COMPARTMENT

Single compar tm en t oven wi th 3-1/2" (89mm) casters, elec tron ic controls
and probe. All stainles s steel con st ru ct ion. Stackable design.

MODEL PRODUCT CAPACITY OVERALL DIMENSIONS

NUMBER POUNDS SHELVES 12" X 20" 18" X 26" 18" X 13" H x W xD

500-TH/III 40 24—11** 33-1/16" x 18-1/16" x 25-7/16"

750-TH/III 100 3* 10 11** 22** 33-3/16" x 25-3/4" x 30-15/16"

X 2

6"

H x W xD

1000-TH/III 120 3* 3** 8** 16** 39-7/8" x 22-5/8" x 30-3/4"

DOUBLE COMPARTMENT

Dual control, double compartment oven
with 5" (127mm) casters, electronic controls and probes.

HD: All Stainle ss Steel Ext er ior STD: St ucco A luminum Exter io r

MODEL PRODUCT CAPACITY OVERALL DIMENSIONS

NUMBER POUNDS SHELVES 12" X 20" 18" X 26" H x W xD

1200-TH/III/HD 240 6* 6 16 75-9/16" x 22-9/16" x 31-3/16"

1200-TH/III/STD 240 6* 6 16 75-9/16" x 22-9/16" x 31-3/16"

*NUMBER OF SHELVE S INCL UDED AS STANDARD.

EA CH C OMPARTMENT WILL ACCOMMODATE UP TO EIGHT WIRE SHELVES.

12" X 20" PAN CAPAC ITIES ARE ALWAYS BASE D O N 2-1/2" DEEP PANS UNLESS OTH ERWI SE INDI CATE D.

MODEL PRODUCT CAPACITY OVERALL DIMENSIONS

NUMBER PO UNDS S HELVE S 12 " X 20 " 18" X 26" H x W xD

76 7- SK/III

SMOKER

100 2 FL AT WIRE SH ELVES

1 RI B RA CK SH ELF

7 4* 33-3/16" x 25-3/4" x 30-15/16"

Rib Rack Shelf

4 FL AT WIRE SH ELVES

17 67 -SK/III

SMOKER

*MAXIMU M CAPACITY SHOWN — ADDITIONAL WIRE SHELVES REQU IRED.

200

2 RI B RA CK SH ELVES

14 8* 61-7/8" x 25-3/4" x 31-1/16"

5.

LOW TEMPERATURE COOKING INTRODUCTION

DOOR LOCK with KEY EA CH H AND LE

DESCRIPTI ON 1200-TH/I II 1000-TH/III 750-TH/III 500-TH/III A S-250

BUMPE R, FULL PERIMETER RUBBER 5005103 5005103 5004861 5006782 —

CARVING HOLDER P

ST EAMSHIP ROUND

RI ME R IB

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

—

CASTER PACKAGE

2

2 RI GID ,

SW IVEL W / BRA KE 5

DOOR LOCK with KEY E

" (1 27mm)

3-1/2" (89mm)

-1/2" (64mm)

2

AC H HA NDL E

S

5008017

—

LK-22567 LK-22567 LK-22567 LK-22567 —

5004862

STANDARD

5008022

5004862

STANDARD

5008022

5004862

STANDAR D

5008022

—

TANDARD

DRIP PAN

STAN DAR D WIT H DRA IN, 1 -7/16" (37mm)

STAN DAR D WIT H DRA IN, 1 -11/16" (43mm)

STAN DAR D WIT H DRA IN,

EX TRA DE EP,

1-7/8" (48mm)

2-7/16" (62mm)

—
—

14824

1115

—
—

14824

1115

—

14831

—

1115

14813

—
—
—

—
—
—
—

LEGS, 6" (ONE SE T OF 4) FLANGE D 5004863 5004863 5004863 5004863 —

PAN GRID, WIRE 18" X 26" P

SHELF, STAINLESS STEEL F

AN INS ERT

LAT WIR E

RI B RA CK

PN-2115 PN-2115 PN-2115 — —

SH-2325
SH-2773

SH-2325
SH-2773

SH-2324
SH-2743

SH-2326

—

SH-2786

—

STACKING HARDWARE — 5004864 5004864 5004864 4928

COOK & HOLD SMOKERS — OPTIONS & ACCESSORIES

DESCRIPTI ON 767-SK/II I 1767-SK/III

BUMPE R, FULL PERIMETER RUBBER 5004861 5004861

CARVING HOLDER P RIM E RI B

ST EAMSHIP ROUND

CASTER PACKAGE

5" ( 127mm) - 2 RIG ID, 2 SWIV EL W/ BRAK E
3-1/2" (89mm) - 2 RIGI D, 2 S WIV EL W/ B RAKE
2-1/2" (64mm) - 2 RIGI D, 2 S WIV EL W/ B RAKE

DOOR LOCK with KEY EA CH H AND LE LK-2763 LK-2763

DRIP PAN STANDARD WIT H DR AIN, 1-11/16" (43mm) 14831 14831

LEGS, 6" (ONE SE T OF 4) FLA NGE D 5004863 5004863

PAN GRID, WIRE 18" X 26" PA N IN SERT PN-2115 PN-2115

SHELF, STAINLESS STEEL F LAT WIRE

RI B RA CK

STACKING HARDWARE 5004864 —

WOOD CHIPS (20 lb BULK PACK)

AP PLE

CH ERRY

HI CKORY

SU GAR MAP LE

HL-2635

4459

5004862

STANDAR D

5008022

SH-2324
SH-2743

WC-22543
WC-22541

WC-2829

WC-22545

HL-2635

4459

STANDAR D

5008017

—

SH-2324
SH-2743

WC-22543
WC-22541

WC-2829

WC-22545

6.

LOW TEMPERATURE COOKING INTRODUCTION

D A N G E R

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.

SEVER E D AMA GE OR

ELECT RIC AL HAZAR D

COU LD R ESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

OVE N CH A R A CTERIS T I C S

The cabinet is equipped with a special, low-heat­density, heating cable. Through the Halo Heat
concept, the heating cable is mounted against the
walls of the cooking and holding compartment to
provide an evenly applied heat source, controlled
by an oven sensor. The design and operational
characteristics of the unit eliminate the need for a
moisture pan or a heat circulating fan. Through even
heat application, the food product is cooked
uniformly and provides the ability to hold foods for
longer periods of time.

®

STA R T-UP

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 sponge and clean warm water to
remove all detergent residue. Wipe dry with a
clean cloth or air dry.

2. Wipe door gaskets and control panel dry with
a soft cloth.

HEAT R E COVERY

The patented SureTemp™heat recovery system in
this oven reacts immediately to compensate for any
loss of heat whenever the door is opened. If the
door remains open for more than three minutes, the
solid state electronic control will sound three rapid
beeps every ten seconds until the door is closed.

3. Clean and install the oven side racks, oven
shelves, and external drip tray. Shelves are
installed with curved edge up and toward the
back of the oven. Insert the drip pan on the
interior bottom surface of the oven.

4. Before operating the oven with product, become
familiar with the operation of the controls.
Read the following “Control Identification and
Function” and the “Control Operation”
sections of this cooking guide and begin by
operating the various control functions.

7.

CONTROL IDENTIFICATION & FUNCTION



 



1. ON/O FF KEY

• The ON/OF F control system key operates the
functions of the control panel. If there is any
power loss during operation, the ON/OF F
indicator light will flash. To clear, push key
and release.









6. LOCK INDICATOR

• When illuminated , this symbol indicates that
the s ettings used in the cooking sequence are
locked and cannot be changed. Lock
function is controlled by preset key “I” —

ITE M .

2. COOK KEY

• Temperature range 200° to 325°F (93° to 162°C).

• Used to select cooking mode and to review the
cook temperature setting.

3. TIME KEY

• Maximum time 24 hours.

• Used to select cook time and to review set time.

4. PROB E K EY

• Temperature range 50° to 195°F (10° to 91°C).

• Used to select internal product probe
temperature mode and to review probe
temperature setting.

5. HOLD KEY

• Temperature range 60° to 205°F (15° to 96°C).

• Used to select food holding mode and to
review the holding temperature.

7. OVEN PREHEAT INDICATO R

• Illuminates until the oven is preheated.

8. LED DISPLAY

• Indicates interior oven air temperature,
internal product probe temperature, and time.
When used in conjunction with other keys, the
display will review original cooking, holding,
and probe temperature settings. The display
will also indicate various programming and
diagnostic information.

9. READ Y I NDICATOR LIGHT

• Illuminates when the oven has finished
preheating or has finished a cook cycle.

10. UP AND DOWN ARROWS

• Used to increase or decrease set time, in
addition to cooking, holding, and probe
temperature settings.

8.

CONTROL IDENTIFICATION & FUNCTION

11. START KE Y

Used to initiate a selected mode sequence when

•
pressed and released. Any mode of operation can be
stopped by pressing and holding the Start Key until
the control produces an audible signal.

12. GREE N INDICATOR LIGHTS

• Located within each function key, the green light
functions as an operator prompt to indicate
additional operator action is required. These
indicators also identify current mode of operation.

13. AMBE R INDICATOR LIGHTS

• Located below the Cook, Time, Probe and Hold Keys,
these indicators will illuminate to identify the current
mode of operation and allows the operator to identify
the information currently shown in the LED display.

 SMOKER KEY (ON COOK/ H OLD/ SMOKER MODEL S ONLY)

• Smoking can be accomplished in any of the cook and hold
modes. This function key can also be used to cold smoke
product. Load the smoker tray with the recommended
wood chips prior to engaging key.

manual for operation instructions.

See page 70 of this

15. HALO HEAT I NDI CATOR

When the oven is preheating, the Halo Heat indicator

•
will illuminate and remain steady until the oven
reaches the set cooking temperature. When the
temperature has stabilized, the indicator will
illuminate periodically as the oven calls for heat.

16. PRES ET PR OGRAM KE YS

• Provides memory storage and operation of up to
eight operator set cooking programs for specific
products (A thru H).

17. LOCK KEY

• “I” enables and disengages control locking function
indicated by the lock indicator light (

ITEM 6).

18. CANC EL KE Y

• Used to erase a program from memory storage.

AUD I B L E SIGNALS

The audible signal or OVEN BEEP is used to indicate a YE S or NO response to operator input.

These signals also indicate mode changes and error conditions.

One brief bee p indicates a YES (enabled) response to the information entered into the control.

Two brie f beep s indicate a NO (disabled) response to the information entered into the control.

A bee p that lasts for one second indicates an oven mode transition. EXAMP LE: Preheat to Ready-Start.

Th ree brie f bee ps indicate the oven is in the R EADY MODE for product loading and start-up.

Four brief beeps indicate an existing fault condition. Refer to Trouble Shooting in the Operation & Care Manual.

Beeper volume can be changed. With the control in the OF F MO DE, PRES S AN D HOLD the Down ▼ Arrow key.

After 4 seconds, the display will indicate one of the four volume levels consisting of “0” for volume OF F to
setting number “3” which is the highest volume available. Release the Down ▼ Arrow key after each change

and repeat the process to select the next volume level.

9.

CONTROL IDENTIFICATION & FUNCTION

OPE R ATING FEAT U RES

To turn the oven control panel ONand OFF: Press

nd hold the ON/OFF Key for three

a

seconds. The oven will beep once. The

ON /OFF indicator light will illuminate for

oven ONcondition and will go out for an

FF

O

condition.

To Stop an Operation:

PRESS AND HOLD the Start Key for several
seconds until the control beeps to indicate the
operation has been cancelled. The oven will
remain in a P

Arrow Keys:
COOK, HOLD and PROBE TEMPERATURE

set points can be adjusted by 1° by pressing
the Arrow Keys. To change a set point more
rapidly, p re ss a nd h o ld the Arrow Key along
with the key for the oven mode function
being changed and the temperature will
change in steps of 10°F or 5°C.

OWER-ON

state.

Display High/ Low Probe Temperatures:

To observe the recorded maximum or minimum

robe temperature during a cooking program, press

p
the following keys:

Highest Temperature: Press Probe key and Up ▲

Arrow key at same time.

Lowest Temperature: Press Probe key and Down ▼

Arrow key at same time.

Halo Heat Indicator:

When the oven is preheating, the Halo Heat
indicator light  will remain illuminated until it
reaches the set cook temperature. Once the
temperature has stabilized, this indicator will
illuminate periodically as the oven calls for heat.

Green and Amber Indicators:

Each program key includes a green light  which
indicates a requirement for additional programming by
the operator or the current operational state of the oven.

The TIME setting is adjusted in increments of one minute
by pressing the Arrow Keys. To make a more rapid
adjustment, p ress and h old the Time Key and Arrow Key
together to change the time in steps of ten minutes.

Probe Usage:

When the probe is left in the probe bracket, the
LED temperature display will indicate the ambient
air temperature inside the oven. To use the probe
for cooking, remove the metal probe from the
bracket and wipe the full probe length with a
disposable alcohol pad to clean and sanitize before
inserting in a product.

Only the tip of the probe senses the internal product
temperature, therefore, it is important the tip of the
probe is properly placed in the product for internal
temperature accuracy. Push the probe tip halfway
into the product, positioning the tip at the center of
the food mass. When inserting the probe into solid
foods such as a meat 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
secured to keep the probe positioned properly. Do
not let the probe tip touch the edges, bottom, or side
of a container. Tape the probe cable to the lip or
edge of the container.

10 .

The COOK, TIME, PROBE, and HOLD keys
include an amber indicator light  to identify the
information being displayed.

GREEN 

  AMBER



Power Fail Detect:

If the power were to fail for any reason while heating,
the control memory will retain the programmed
operating conditions. When power is restored, the
control will resume operating from the point it was
interrupted and the ON/OFF indicator light will flash,
indicating that such an event did occur. The operator can
turn off the flashing light by pressing the ON/OFF key.

If such an e vent occurs, it is strongly recomm end ed
that ste ps are take n to e nsure the food is kep t safe
for consum ption in accordance with local health
(h yg iene ) reg u lations.

LOCK

INDICATOR

CONTROL IDENTIFICATION & FUNCTION

°F / °C

SELECTION

BEEPER

VOLUME

Beeper Volume Selection

With the control in the OFF mode , press

and hold the

After 4 seconds, the display will indicate

one of the four volume levels consisting of “0” for

volume

volume available. Release the

after each change and repeat the process to select the

next volume level.

Down ▼ Arrow key.

OF F to setting number “3” which is the highest

Down ▼ Arrow key

Preset Keys Lock and Unlock

Preset Keys A through H can be locked in order to

prevent storing a new program, altering an existing

program or erasing a current program. To lock the

preset keys, press and hold the “I” key for four

seconds. The oven will beep. Release the “I” key. The

green indicator on the “I” key will illuminate. Oven

Preset Keys A through H are now locked.

Note: Only the oven Preset keys A through H are

affected by this lock-out which will allow the

oven to be used in an unprogrammed Cook,

Probe, or Hold mode.

To unlock the Preset keys, p ress and hold the Cancel

Key along with the “I” key for four seconds. The oven

control will beep. Release all keys. The green indicator

on the “I” key will extinguish to indicate the oven

preset keys are no longer locked.

PRESET

LOCK

Fahrenheit or Celsius Selection

With the control in the OFF mode , press

and hold the Up

or “°C” will show in the display. Release the arrow

key.

Press and hold the Up

the opposite display setting.

▲ Arrow key. After 4 seconds, “°F”

▲ Arrow key again to change to

Control Panel Lock and Unlock

The control panel can be locked at any time in order to

prevent inadvertent or accidental setting changes. To

lock the control panel, press and hold the Up

key and then press the

produce a brief beep and the panel lock indicator 

will illuminate. Release all keys. The oven control

panel is now locked.

NOTE: The control panel is now fully locked with the

exception of the

When the control panel is locked, the oven

control cannot be turned to the

To unlock the control panel, press and h old the

▼ Arrow key followed by pressing the O N/O FF

Down

Key. The oven control will produce two brief beeps and

the panel lock indicator will extinguish. Release all

keys. The panel is now unlocked and ready for normal use.

ON /OF F key. The oven will

ON /OF F key and Arrow keys.

▲ Arrow

OFF position.

11 .

COO K BY PRO B E :

PRES S AND RELE A SE ON/O

The green indicator light on the

•
key will illuminate.

• The oven will beep for one second and
will begin operating in the hold mode.

• The amber hold indicator will illuminate.

• The previously set hold temperature will
be displayed.

PRES S COOK K EY T O PREH E AT

• The green indicator light on the COOK
Key will illuminate.

• Last set cooking temperature
will be displayed.
➥ To change the cook temperature, press

the Up ▲ or Down ▼ Arrow key.

• The green indicator light on the Time Key
and on the Probe Key alternately flash.

CONTROL OPERATION

F F

KEY.

N/OFF

O

LOAD THE FOOD INSIDE OVEN. REMOVE

PROBE FROM ITS BRACKET, WIPE TH E

PROBE TIP WITH A DISPOSABLE ALCOHOL

PAD A ND INSERT PROBE PROPERLY INTO

THE PRODUCT. CLOSE THE OVEN DOOR.

NO TE: The oven w ill beep 3 time s e very

25 seco n ds until the oven is loaded
and the Start Key pressed.

BEFO R E P R ESS I NG T H E S TA RT K EY:

To prevent a false probe temperature reading,
wait for 60 seconds after inserting the probe
into the product to allow the preheated oven
probe temperature to decrease to the internal
temperature of product.

PRES S PROB E KEY

• The green indicator light on the PROBE
Key will illuminate.

• Last set internal product temperature
is displayed.
➥ To change the internal product

temperature, press the Up ▲ or
Down ▼ Arrow key.

• The green indicator light on the Probe
Key will illuminate.

• Halo Heat and Pre-Heat indicator
will illuminate.
➥ The oven is automatically programmed

to preheat to the cook temperature.

• The oven will beep when preheated and
the preheat indicator light will go out.

• Both the Ready and Start indicator
lights will flash.

➥ The set cook temperature will be

maintained by the oven and will
appear in the display while in the
ready/start mode.

PRES S HOLD K EY

➥ To change the hold temperature, press

the Up ▲ or Down ▼ Arrow key.

NO TE: If the oven is being used for hot

food holding only, adjust the set
holding temperature. Do not

press

the COOK, TIME, or PROBE keys.

AFTE R 60 S ECON D S

PRES S AND RELE A SE S TA RT K EY.

• The oven will beep.

• The green indicators for power, cook,
probe, and start will illuminate.

• The display will alternate between
showing the set cook temperature and the
elapsed time.

COOK

• The oven will beep when the set probe temperature
has been reached.

• The green indicator for cook will remain illuminated.

• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.

HOLD

• The Ready indicator light will illuminate after 2
hours in the hold mode.

NO TE: The ready indicator does not

necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.

• The oven will remain operating in the hold mode
until the control ON/OFF Key is pressed.

12 .

COO K BY TIM E :

PRES S AND RELE A SE ON/O

• The green indicator light on the ON/O
key will illuminate.

• The oven will beep for one second and

ill begin operating in the hold mode.

w

• The amber hold indicator will
illuminate.

• The previously set hold temperature will
be displayed.

PRES S COOK K EY T O PREH E AT

• The green indicator light on the C
Key will illuminate.

• Last set cooking temperature will be
displayed.
➥ To change the cook temperature, press

the Up ▲ or Down ▼ Arrow key.

• The green indicator light on the Time Key
and on the Probe Key alternately flash.

PRES S TIME K EY

• The green indicator light on the TIME
Key will illuminate.

• Last set time is displayed.

➥ To change the cook time, press the Up

▲ or Down ▼ Arrow Key.

• The green indicator light on the Time
Key will illuminate.

• Halo Heat and Pre-Heat indicator
will illuminate.
➥ The oven is automatically

programmed to preheat to
the cook temperature.

• The oven will beep when preheated and
the preheat indicator light will go out.

• Both the Ready and Start indicator lights
will flash.
➥ The set cook temperature will be

maintained by the oven and will
appear in the display while in the
ready/start mode.

PRES S HOLD K EY

➥ To change the hold temperature, press

the Up ▲ or Down ▼ Arrow key.

NO TE: If the oven is being used for hot

food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.

CONTROL OPERATION

F F

KEY.

FF

OO K

Load the food inside oven and close
the oven door.

NO TE: 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, time,
and start will illuminate.

• The display will alternate between
showing the set cook temperature and the
remaining time.

COOK

• The oven will beep at the end of the
timed cooking cycle.

• The green indicator for cook will remain illuminated.

• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.

HOLD

• The Ready indicator light will illuminate after 2
hours in the hold mode.

NO TE: The ready indicator does not

necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.

• The oven will remain operating in the hold mode
until the control O N/O FF key is pressed.

H E L PFUL

H I N T

To avoid

prolonged

preheat times

between loads,

leave the oven in

the hold mode.

13 .

CONTROL OPERATION

PRO G R A MMING:

PRES E T M E NU K EYS

Alto-Shaam Cook and Hold ovens allow the operator to set up to eight cooking programs. Each cooking

program can be preset in any program mode to cook by time or internal product temperature. Cooking

programs are recalled and stored using the Preset Keys labeled "A through H." These keys, along with the key

labeled "I" share additional functions described in the "User Options" section of this guide.

TO PROGRAM A COOKING PROCEDURE

Select the product to be programmed and begin with the oven control power OFF.

PRESS AND RELEASE ON/OFFKEY

• The oven will beep for one second and power to the unit will be indicated by an illuminated
green indicator light located in the upper left corner of the O N/OFF key.

• The oven will begin 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 illuminate.

• Last set cooking temperature
will be displayed.

➥ To change the cook temperature, press the Up ▲ or Down ▼ Arrow key.

TO COOK BY PROBE:

PRESS PROBE KEY

• Last set internal product temperature
is displayed.

➥ To change the internal product

temperature, press the Up ▲ or
Down ▼ Arrow key.

PRESS HOLD KEY

➥ To change the hold temperature, press the Up ▲ or Down ▼ Arrow key.

TO COOK BY TIME:

PR E SS T IME KEY

• Last set time is displayed.

➥ To change the cook time, press

the Up ▲ or Down ▼ Arrow Key.

14 .

CONTROL OPERATION

PRO G R A MMING:

THE OVEN PREHEAT INDICATOR WILL ILLUMINATE.

The oven is now in the preheat mode and is automatically programmed to preheat to the cook temperature.

Select a letter code for the product

programmed by the previous steps.

PRESS AND HOLD THE SELECTED PRESET KEY
UNTIL YOU HEAR A BRIEF, FOUR SECOND BEEP.

• The letter key program indicator
light will illuminate.

• The product programmed is now
stored in memory for the specific
letter key pressed.

• Additional programs can be stored
in the remaining Preset Keys if not
previously programmed.

NO TE: The last Preset Key used will be the

oven cooking run sequence for the next
product to be programmed. Settings
can be manually changed for the next
product and an alternate pre­programmed letter key can be selected.

IMPORTANT:

After programming a specific product into memory
in a programmable preset key, it is very important to
make a permanent written record of the product and
the program letter assigned. Menu card (PE-23384)
is provided for this purpose.

ERASING A COOKING PROGRAM:

To erase a program no longer used,
or to revise a previously
programmed Preset Key, the oven
must be in either the power-up hold
mode or in the preheat mode. The
oven cannot be running a Preset
Menu program at the time of
cancellation or revision.

When the oven is in the power-up hold mode or in
the preheat mode, press and hold both the Cancel
Key and the appropriate letter Preset Key to be
erased. The oven will beep in approximately four
seconds and the program's indicator light will go out
to indicate the program has been erased.

15 .

CONTROL OPERATION

PRO G R A MMING:

OOKING WITH PRESET MENU KEYS:

C

N/OF F

PRES S AND RELE A SE

O

• The green indicator light on the O N/O FF key

will illuminate.

• The oven will beep for one second and will

begin operating in the hold mode.

• The amber hold indicator will illuminate.

• The previously set hold temperature will

be displayed.

• A green indicator on each p rogramme d

Preset Key will illuminate.

PRESS PROGRAMMED PRESET KEY DESIRED

(A TH RO UGH H)

• Halo Heat indicator and Pre-Heat

indicator will illuminate.

• The oven will automatically

preheat to the programmed

cook temperature.

• The oven will beep when

preheated and the preheat

indicator will go out.

• Both the Ready and Start indicator

lights will flash.

• The set cook temperature will be

maintained by the oven and appear

in the display while in the

ready/start mode.

LOAD THE FOOD INSIDE OVEN.

IF COOKING BY PROBE, REMOVE PROBE

FROM ITS BRACKET, WIPE THE PROBE TIP

WITH A DISPOSA BLE ALCOHOL PAD AND

INSERT PROBE PROPERLY INTO PRODU CT.

CLOSE THE OVEN DO OR.

KEY.

PRES S AND RELE A SE S TA RT K EY.

• The oven will beep.

• The green indicators for power, cook, probe

or time, and start will illuminate.

➥ If programmed to cook by time, the

display will alternate between
showing the set cook temperature and
the time remaining.

➥ If programmed to cook by probe, the

display will alternate between
showing the set cook temperature and
the elapsed time.

COOK

• The oven will beep when the set probe
temperature has been reached or set time
has elapsed.

• The green indicator for cook will remain illuminated.

• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.

HOLD

• The Ready indicator light will illuminate after 2
hours in the hold mode.

NO TE: The ready indicator does not

necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.

• The oven will remain operating in the hold mode
until the control O N/O FF Key is pressed.

NO TE: The oven will beep 3 times every 25

seconds until the oven is loaded and
the Start key pressed.

16 .

CONTROL OPERATION

GEN E R A L COOKING GUID E L I NES:

1. PRE PA R E O V EN F OR C O OKI N G

A. Insert and adjust the required number of

shelves inside the cooking compartment.
Place the curved edge of the shelf toward the
back of the oven.

B. Adjust the inside door vents as indicated in

the individual cooking procedure selected.

C. Insert drip pan directly on the bottom surface

of the oven compartment.

2. PRE H EAT O V EN

A. Refer to control operation to cook by probe,

time, or preset program menu keys.

3. PRE PA R E P R ODUC T FOR COOK I NG

A. Refer to individual cooking instructions.

4. LOA D P ROD U CT O N SHELV E S

A. Refer to individual cooking instructions.

DO NOT overload the oven.

B. Most meat products are cooked directly on wire

shelves. For many products, the use of pans is
not recommended.

5. CLO S E D O OR

A. Keep door closed during the cooking cycle.

6. OVE R NIGH T COOK A ND H OLD

A. For maximum meat tenderizing and to reduce

labor during peak preparation hours,
overnight cook and hold is highly
recommended for many products. Refer to
individual cooking instructions.

7. DET E RMIN ING I F P R ODUC T IS C OOKE D

A. Before opening the oven door, leave the

product in the “HOLD” cycle for a minimum
of one hour. This time period will allow the
oven temperature to decrease from the
“COOK” setting to the selected “HOLD”
temperature. During this one hour period, the
product will continue to cook.

8. REH E AT ING

A. Any over production must be removed from the

oven, wrapped, rapidly chilled, and refrigerated.

B. Product can be removed from refrigerator,

returned to the oven, and reheated the next day.

C. Products must be reheated at a temperature

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 the type of product and the
quantity to be reheated. Time should be
based on internal product temperature. Use
a pocket thermometer or the oven probe to
determine the internal product temperature
of the reheated product.

United States food code requirements
indicate cooked foods that have been
cooled, followed by reheating for hot food
holding, must be reheated to 165°F (74°C).
The temperature of 165°F (74°C) must be
maintained for a period of 15 seconds.

NO TE: Always follow federal and local health

(hygiene) codes for the time and internal
temperature required for reheating products.

In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
is b a sed o n th e int e rnal prod u ct
temperature desired for the finished
product and includes the one hour time
period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues
to cook.

IN TERNAL PRO DUC T

TE MPERATURE

130°F (54°C) 1 HOUR, 52 MINUTES

131°F (55°C) 1 HOUR, 29 MINUTES

133°F (56°C) 56 MINUTES

135°F (57°C) 36 MINUTES

136°F (58°C) 28 MINUTES

138°F (59°C) 18 MINUTES

140°F (60°C) 12 MINUTES

142°F (61°C) 8 MINUTES

144°F (62°C) 5 MINUTES

145°F (63°C) 4 MINUTES

147°F (64°C) 2 MINUTES, 14 SECONDS

149°F (65°C) 1 MINUTES, 25 SECONDS

151°F (66°C) 54 SECONDS

153°F (67°C) 34 SECONDS

155°F (68°C) 22 SECONDS

157°F (69°C) 14 SECONDS

158°F (70°C) 0 SECONDS

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

TI ME* IN HO LD CY CL E

RE QUIR ED BY FOO D C ODE

17 .

CONTROL OPERATION

C H E F O P ERAT I N G T I P S

. For cooking specific products, refer to

1

individual cook and hold instructions.

2. When cooking at 250°F (121°C), it takes
approximately one hour for the cooking
temperature to decrease to the selected
holding temperature. During this one hour
time period, the product will continue to cook.

3. The cooking times in this guide are based on
meat taken directly from a refrigerated
temperature of 38° to 40°F (3.3° to 4.4°C), and
placed in a preheated oven. Adjustments must
be made for cooking products at other than
refrigerated temperatures.

4. It is recommended the oven door remain
closed during the cooking cycle. Opening the
door will only increase the length of time
necessary to cook the product.

5. Puncturing an item with any sharp instrument
may introduce bacteria inside the product.
Avoid using a fork to handle products, and
always use standard sanitary methods when
handling any food item.

6. Use a metal-stemmed thermometer to check
the internal temperature of a product. Be
certain to sanitize the thermometer before
each use.

7. Aged meat will cook faster, shrink more,
and cannot be held as long as fresh meat.
Because of the tenderizing capabilities of
the oven, aged meat or tenderizing agents
such as M.S.G. are not necessary, and are
not recommended.

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. Since there is no air movement inside the
Halo Heat

low temperature cooking and

®

holding oven, condensation will form on the
inside of the door during operation and may
leak out of the oven door vents. This is a
normal operating condition; however, any
condensation spilling on the floor should be
periodically wiped as a safety precaution.
There is an External Drip Tray included as
standard with most ovens.

11. Drip pan overflow is a condition caused by
cooking some cuts of beef to an internal
temperature in excess of 130°F (54°C). The
External Drip Tray will help alleviate some of
this overflow problem. There is also an extra
large drip pan available as an option for the
1000-TH series ovens.

12. Overflow may also be caused by overloading
the oven compartment. DO NOT OVERLOA D
TH E OVE N. Follow the recommended load
capacities listed in each individual procedure.

13. For best results, many products
should be cooked on an overnight
cook-and-hold basis. Consult
individual procedures for this
recommendation.

?

P

L

E

H

E

M

O

S

D

E

E

N

The A lto- S haam s taff i nclud es c o rpor ate
exec utiv e c hefs who w elco me ques t ions .
You are invi ted t o c onta ct anyo n e on our
staff by p hone (80 0.55 8.874 4) or e -mai l
through the Cont act Us sect ion of our
web site ( www.alto-shaam. c om) f or h e lp
with any cook and hold proc edur e.

18 .

CLEANING & MAINTENANCE

PR OTECTING STAINLES S S TE EL S UR FAC ES

It is important to guard against

corrosion in the care of

stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can

completely destroy the
protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements
will abrade surfaces causing damage to this
protective coating and will eventually result in
areas of corrosion. Even water, particularly hard
water that contains high to moderate
concentrations of chloride, will cause oxidation
and pitting that result in rust and corrosion. In
addition, many acidic foods spilled and left to
remain on metal surfaces are contributing factors
that will corrode surfaces.

Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.

C L EANING AGENT S

Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
Contact your local cleaning supplier for
product recommendations.

C L EANING MATERIAL S

The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.

C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E

C A U T I O N

TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.

N

O

S

C

R

A

P

E

R

S

N

O

W

I

R

E

B

R

U

S

H

E

S

N

O

S

T

E

E

L

P

A

D

S

19 .

CLEANING & MAINTENANCE

D A N G E R

DISCO NNE CT UNI T F ROM

POWER S OURCE B E F ORE

CLEAN ING OR S ER VIC ING.

D A N G E R

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.

SEVER E D AMA GE OR

ELECT RIC AL HAZ AR D

COU LD R ESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

he cleanliness and appearance of this equipment will contribute considerably to

T
operating efficiency and savory, appetizing food. There is an important relationship

etween cleanliness and food flavor and aroma. Good equipment that is kept clean

b
works better and lasts longer.

Under normal circumstances, this oven should provide you with long and trouble-free

ervice. There is no preventative maintenance required, however, the following Equipment

s
Care Guide will maximize the potential life and trouble-free operation of this oven.

1. CLE A N T H E OVEN D AILY

Disconnect the oven from the power source.
Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these items
separately. Clean the interior metal surfaces of
the oven with a damp, clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
carefully to remove all residue and wipe dry.
Clean any glass with a window cleaner.

NO TE: Avoid the use of abrasive

cleaning compounds,
chloride based cleaners,
or cleaners containing
quaternary salts. Never
use hydrochloric acid
(muriatic acid) on
stainless steel. Always
follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.

2. CLE A N T H E EXTE R IOR O F THE C ABI N ET

To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel.

3. CHE C K O V ERAL L C OND I TION O F THE
OVEN O NCE A MONT H .

Check the oven once a month for physical
damage and loose screws. Correct any problems
before they begin to interfere with the operation
of the oven.

4. CHE C K T H E COOL I NG FA N
IN T HE O V EN C ONT R OL A R EA.

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. CLE A N T H E PROB E S D A ILY

Remove all food soil from probes.
Wipe entire probe and cable
assembly with warm detergent
solution and a clean cloth. Remove
detergent by wiping each probe and cable with
clean rinse water and a cloth. Wipe probes and
probe brackets with disposable alcohol pad or
sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in
probe holding bracket.

20 .

6. CLE A N T H E DOOR V ENTS

Door vents need to be inspected and cleaned
as required.

COO K I N G PROCEDUR E GU I D E LINE INDEX

NOTE: A LL C APA CITIES SH OW N

IN THIS MA NU AL ARE
BA SED ON U
GASTRON ORM PANS MAY
HOLD MO RE OR L ESS
TH AN THE F OOD
QU AN TITIES IN DIC ATED

.S. PAN SIZ ES.

COO KI N G G UID E SMO KI N G G UID E

B E E F

Beef Brisket 23 Smoked Beef Brisket 73

Beef Striploin 24

Beef Short Ribs 25

Corned Beef 26

Hamburgers 27

Prime Rib (#109) 28

Prime Rib, Special 29

Ribeye Roll 30

Beef Round 31

Beef Round, Cafeteria or Steamship 32

Tenderloin 33

Veal Loin 34

L A M B

Lamb, Leg 35

Lamb Racks (FREN CHE D) 36

P O R K

Ham, Fresh 37 Smoked Fresh Hams 74

Ham, Cured & Smoked 38 Smoked Pork Ribs 75

Pork Loin 39

Pork Ribs 40

Pork Chops, Pork Chops, Stuffed 41

Pork Shoulder 42

Sausage 43

P O U LT RY

Chicken Breasts 44 Smoked Duck, Whole 76

Chicken, Pieces & Halves 45 Smoked Turkey 77

Chicken, Whole 46

Cornish Hens 47

Duck, Whole 48

Turkey, Whole 49

Turkey B reast 50

Turkey R oll 51

F I S H

Fish, Baked 52 Smoked Cod 78

Salmon Steaks 53 Smoked Salmon 79

Trout 54 Smoked Shrimp 80

M I S C ELLAN E O U S

Potatoes, Baked 55 Smoked Beans 81

Quiche 56

Rice 57

Baked Egg Custard 58 Cold Smoked Salmon 82-83

Sheet Cake 59

Cheese Cake 60

Precooked Frozen Finger Foods 61

Frozen Convenience Entrée PANS 62-63

Frozen Convenience Portioned Entrées 64

Breakfast San dwiches 65

Cookies 66

Doughnuts 67

Dough Proofing 68

.

Procedure Blank 69

Co ld Smoke

21 .

COOKING NOTES

22 .

E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S

B E E F B R I S K E T

P R O D U C T S PE C I F I C ATIONS a n d P REPA R ATIO N

Beef Br is ket, Fre sh: 9 to 1 3 lb ( 4 to 6 kg)

Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves.

NUMBER

OF SHELVE S

ITEMS

PER SHE LF

APPROXIMATE

AXIMUM

M

CAPACITY

PANS

AS-250 500 S ERIES 750 SERIES 1000 SERIES 1200MODELS

PER COMPARTMENT

13233

1 roast 1 roast 3 to 4 roasts 2 to 3 roasts 2 to 3 roasts

1 roast 3 roasts 6 to 8 roasts 6 to 9 roasts 6 to 9 roasts

up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)

none none none none none

OVERNIGHT COOK & HOLD: D O O R V EN T S : FIN AL I N TER NAL T EMPE RATU RE

HIG HLY R ECO M MEN DED O NE- HAL F-O P EN 165 °F (73 °C)

D O O R V EN T S : O n e - H a l f O p e n

FIN AL INT ERN A L PRO DUC T T EMP ERAT U RE

AT E ND O F OVE RRI D E PER I OD:

AFTER OVERRIDE:

OVERNIGHT COOK & HOLD: Highly Recommende d

165 °F (73 °C)

TO COOK B Y P ROBE TO COOK B Y T I ME

• Press and release control

• Press the HOLD key.

• Press the up and down arrows to set the holding
temperature to 160°F (71°C).

ON/OFF key.

• Press and release control

ON/OFF key.

• Press the HOLD key.

• Press the up and down arrows to set the holding
temperature to 160°F (71°C).

SE RI ES

• Press the COOK key.

• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).

OVER R I D E A L L O WA N C E : 6 ° F ( 3 , 3 ° C )

• Press the PROBE key.

• Press the up and down arrows to set the probe
temperature to 160°F (71°C).

• Insert probe in the product.

CL OSE THE OVEN D OOR .

WAI T FOR THE AUD IBLE SI GNA L

TO INDICATE OVEN HAS PREHEATED

M I N I M U M H O L D I N G T I M E R EQUI R E D M A X I M U M H O L D I N G T I M E

6 Hours

T IM E R EQU I RED I N " H O LD" C YC L E B E F OR E S ERV ING .

T HE T I ME A ND P RO B E T EM P ER AT U RE A R E S U GG E ST E D G UI D EL I NE S O N LY. A LL C O OK I NG S HO U LD B E B AS E D O N I NT E RN A L P R OD U CT T E MP E RA TU R ES .
D UE T O V AR I ATI O NS I N P RO D UC T Q UA L IT Y, W EI G HT , A ND D ES I RE D D E GR E E O F D ON E NE S S, T H E C OO K IN G T I ME R O R P RO B E T EM P ER AT U RE M AY N E ED T O B E

A DJ U ST E D AC C OR D IN G LY

. AL WAY S F O LL OW L O CA L H E AL TH ( H YG I EN E ) R EG U L AT I ON S F O R AL L I N TE R NA L TE M PE R AT UR E R EQ U IR E ME N TS .

• Press the COOK key.

• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).

• Press the TIME key.

• Press the up and down arrows to set the time at
20 minutes per pound for the first roast
(44 minutes per kilogram)
plus add 30 minutes for each additional roast.

CL OSE THE OVEN D OOR .

PRESS PRESS

.

WAI T FOR THE AUD IBLE SI GNA L

TO INDICATE OVEN HAS PREHEATED

.

24 Hours

23.

E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S

B E E F S T R I P L O I N

P R O D U C T S PE C I F I C ATIONS a n d P REPA R ATIO N

Loin, St rip Loin, Shor t-Cut, Bon eles s: 8 to 1 2 lb (4 to 5 kg)

Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the
oven compartment.

UMBER

N

F S HELVES

O

TEMS

I

ER SHEL F

P

APPROXIMATE

MAXIMUM

APACITY

C

PANS

AS-250 500 S ERIES 750 SERIES 1000 SERIES 1200MODELS

SE RI ES

PER COMPARTMENT

22233

1 roast 2 roasts 4 roasts 3 roasts 3 roasts

2 roasts 4 roasts 8 roasts 9 roasts 9 roasts

up to 24 lb (11 kg) up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)

none none none none none

OVERNIGHT COOK & HOLD: D O O R V EN T S : FIN AL I N TER NAL T EMPE RATU RE

D O O R V EN T S : O n e - H a l f O p e n

OPT ION A L O NE- H ALF O P EN

OVERNIGHT COOK & HOLD: Optional

FIN AL INT ERN A L PRO DUC T T EMP ERAT U RE

AT E ND O F OVE RRI D E PER I OD:

AFTER OVERRIDE:

R AR E — 1 3 0°F (54 °C)

R AR E : 1 30° F ( 54° C )

TO COOK B Y P ROBE TO COOK B Y T I ME

• Press and release control

• Press the HOLD key.

• Press the up and down arrows to set the holding
temperature to 140°F (60°C).

ON/OFF key.

• Press and release control

ON/OFF key.

• Press the HOLD key.

• Press the up and down arrows to set the holding
temperature to 140°F (60°C).

• Press the COOK key.

• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).

OVER R I D E A L L O WA N C E : 3 0 - 4 0 ° F ( 1 7 - 2 2 ° C )

D e p ending o n s i z e

• Press the COOK key.

• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).

• Press the TIME key.

• 8 to 10 lb ROASTS (4 to 4,5 kg): 8 minutes per
pound for the first roast (18 minutes per kilogram)

• Press the PROBE key.

• Press the up and down arrows to set the probe
temperature to 90°F (32°C).

• Insert the product probe.

CL OSE THE OVEN D OOR .

WAI T FOR THE AUD IBLE SI GNA L
TO INDICATE OVEN HAS PREHEATED.

PRESS PRESS

plus add 8 minutes for each additional roast.

• 12 lb ROASTS (5 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 8 minutes for each additional roast.

CL OSE THE OVEN D OOR .

WAI T FOR THE AUD IBLE SI GNA L

TO INDICATE OVEN HAS PREHEATED

.

M I N I M U M H O L D I N G T I M E R EQUI R E D M A X I M U M H O L D I N G T I M E

4 Hours

T IM E R EQU I RED I N " H O LD" C YC L E B E F OR E S ERV ING .

T HE T I ME A ND P RO B E T EM P ER AT U RE A R E S U GG E ST E D G UI D EL I NE S O N LY. A LL C O OK I NG S HO U LD B E B AS E D O N I NT E RN A L P R OD U CT T E MP E RA TU R ES .
D UE T O V AR I ATI O NS I N P RO D UC T Q UA L IT Y, W EI G HT , A ND D ES I RE D D E GR E E O F D ON E NE S S, T H E C OO K IN G T I ME R O R P RO B E T EM P ER AT U RE M AY N E ED T O B E

A DJ U ST E D AC C OR D IN G LY

24.

. AL WAY S F O LL OW L O CA L H E AL TH ( H YG I EN E ) R EG U L AT I ON S F O R AL L I N TE R NA L TE M PE R AT UR E R EQ U IR E ME N TS .

12 Hours

E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S

B E E F S H O R T R I B S

P R O D U C T S PE C I F I C ATIONS a n d P REPA R ATIO N

Shor t Ribs : 2 to 3 lb (1 t o 1 ,3 kg) , 10-1 2 o z. p ort io ns

Season as desired. Place ribs side-by-side in pans.

or an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moisture.

F

NUMBER

OF SHELVE S

ITEMS

PER SHE LF

APPROXIMATE

AXIMUM

M

CAPACITY

PANS

AS-250 500 S ERIES 750 SERIES 1000 SERIES 1200MODELS

SE RI ES

PER COMPARTMENT

333none none

1 full-size pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 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"

(GN 1/1: 530 x 325 x 65mm) (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)

OVERNIGHT COOK & HOLD: D O O R V EN T S : FIN AL I N TER NAL T EMPE RATU RE

OVERNIGHT COOK & HOLD: D O O R V EN T S : FIN AL I N TER NAL T EMPE RATU RE

MUS T

Do O vern igh t O ne- Hal f O pen 170 ° TO 1 90° F ( 77° TO 88° C )

NO SHELVES REQUIRED)(NO SHELVES REQUIRED)(ON WIRE SHELVES)(ON WIRE SHELVES)

(

ON SHELVES 18" x 26" x 1" ON SHELVES 18" x 26" x 1" 18" x 26" x 1"

AFTER OVERRIDE:

AFTER OVERRIDE:

TO COOK B Y P ROBE TO COOK B Y T I ME

• Press and release control ON/OFF key.

COOKING BY PRODUCT PROBE

TEMPERATURE IS NOT

RECOMMENDED FOR THIS ITEM.

• Press the HOLD key.

• Press the up and down arrows to set the holding
temperature to 160°F (71°C).

OVER R I D E A L L O WA N C E :

CL OSE THE OVEN D OOR .

WAI T FOR THE AUD IBLE SI GNA L

TO INDICATE OVEN HAS PREHEATED

M I N I M U M H O L D I N G T I M E R EQUI R E D M A X I M U M H O L D I N G T I M E

6 Hours

T IM E R EQU I RED I N " H O LD" C YC L E B E F OR E S ERV ING .

T HE T I ME A ND P RO B E T EM P ER AT U RE A R E S U GG E ST E D G UI D EL I NE S O N LY. A LL C O OK I NG S HO U LD B E B AS E D O N I NT E RN A L P R OD U CT T E MP E RA TU R ES .
D UE T O V AR I ATI O NS I N P RO D UC T Q UA L IT Y, W EI G HT , A ND D ES I RE D D E GR E E O F D ON E NE S S, T H E C OO K IN G T I ME R O R P RO B E T EM P ER AT U RE M AY N E ED T O B E

A DJ U ST E D AC C OR D IN G LY

. AL WAY S F O LL OW L O CA L H E AL TH ( H YG I EN E ) R EG U L AT I ON S F O R AL L I N TE R NA L TE M PE R AT UR E R EQ U IR E ME N TS .

• Press the COOK key.

• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).

• Press the TIME key.

• 3 hours for the first pan
plus add 30 minutes for each additional pan.
e.g. 3 pans = 4 hours

CL OSE THE OVEN D OOR .

PRESS PRESS

.

WAI T FOR THE AUD IBLE SI GNA L

TO INDICATE OVEN HAS PREHEATED

.

18 Hours

25.

E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S

C O R NE D B E E F

P R O D U C T S PE C I F I C ATIONS a n d P REPA R ATIO N

Cor ne d Beef: 9 t o 1 2 lb (4 t o 5 kg)

Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.

UMBER

N

F S HELVES

O

TEMS

I

ER SHEL F

P

APPROXIMATE

MAXIMUM

APACITY

C

PANS

AS-250 500 S ERIES 750 SERIES 1000 SERIES 1200MODELS

SE RI ES

PER COMPARTMENT

22233

1 2 roasts 3 to 4 roasts 2 to 3 roasts 2 to 3 roasts

2 roasts 4 roasts 6 to 8 roasts 6 to 9 roasts 6 to 9 roasts

up to 24 lb (11 kg) up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)

none none none none none

OVERNIGHT COOK & HOLD: D O O R V EN T S : FIN AL I N TER NAL T EMPE RATU RE

MUS T

D O O R V EN T S : O n e - H a l f O p e n

DO OVE R NIG HT O N E-H ALF OPE N 175 °F (79 °C)

OVERNIGHT COOK & HOLD: M U ST

FIN AL INT ERN A L PRO DUC T T EMP ERAT U RE

AT E ND O F OVE RRI D E PER I OD:

AFTER OVERRIDE:

coo k a nd h old.

do a n o ver nig ht

175 °F (79 °C)

TO COOK B Y P ROBE TO COOK B Y T I ME

• Press and release control ON/OFF key.

COOKING BY PRODUCT PROBE

TEMPERATURE IS NOT

RECOMMENDED FOR THIS ITEM.

• Press the HOLD key.

• Press the up and down arrows to set the holding
temperature to 160°F (71°C).

• Press the COOK key.

• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).

OVER R I D E A L L O WA N C E :

• Press the TIME key.

• 20 minutes per pound for the first corned beef
(44 minutes per kilogram)

plus

add 30 minutes for each additional corned beef.

CL OSE THE OVEN D OOR .

WAI T FOR THE AUD IBLE SI GNA L
TO INDICATE OVEN HAS PREHEATED.

PRESS PRESS

CL OSE THE OVEN D OOR .

WAI T FOR THE AUD IBLE SI GNA L

TO INDICATE OVEN HAS PREHEATED

.

M I N I M U M H O L D I N G T I M E R EQUI R E D M A X I M U M H O L D I N G T I M E

6 or More Hours

T IM E R EQU I RED I N " H O LD" C YC L E B E F OR E S ERV ING .

T HE T I ME A ND P RO B E T EM P ER AT U RE A R E S U GG E ST E D G UI D EL I NE S O N LY. A LL C O OK I NG S HO U LD B E B AS E D O N I NT E RN A L P R OD U CT T E MP E RA TU R ES .
D UE T O V AR I ATI O NS I N P RO D UC T Q UA L IT Y, W EI G HT , A ND D ES I RE D D E GR E E O F D ON E NE S S, T H E C OO K IN G T I ME R O R P RO B E T EM P ER AT U RE M AY N E ED T O B E

A DJ U ST E D AC C OR D IN G LY

26.

. AL WAY S F O LL OW L O CA L H E AL TH ( H YG I EN E ) R EG U L AT I ON S F O R AL L I N TE R NA L TE M PE R AT UR E R EQ U IR E ME N TS .

24 Hours