Alto-Shaam MN-28656 User Manual

LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

Electronically Operated Ovens

LOW TEMPE RATURE COOKIN G AND HOL DING OVEN S

GEN E RA L IN D E X

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

Dimensions and Product Capacities . . . . . . . .5

Options and Accessories . . . . . . . . . . . . . . . . . 6

SECTION 2 • Low Temperature Cooking Operation

General Operation

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

Heat Recovery . . . . . . . . . . . . . . . . . . . . . . . . . 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 Holding 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

MN - 2865 6 • 10 /09

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./CAN ADA●FAX: (262)2 51-7067 (800 )329-87 44 U.S. A.●www.alto-s haam.co m

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.

LOW TEMPERATURE COOKING INTRODUCTION

L OW T E M P E R AT U R E C O O K I N G FAC 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

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.

LOW TEMPERATURE COOKING INTRODUCTION

L OW T E M P E R AT U R E C O O K I N G FAC T S

SHRINKAGE CONTROL AND COOKING TIME

HERE ARE FOUR MAJOR FACTORS INVOLVED IN

HERE ARE TWO MAJOR FACTORS CONTROLLING

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.

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 A T E M E AT 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 O F SHRIN KA GE

AMOUN T OF S HR IN KA GE (To ta l W ei gh t L os t i n C oo ki ng )

÷ D IV ID E D BY : S TAR TI NG W EI GH T ( Weig ht of Ra w P ro duct)

E QUA LS : P ERCEN T OF S HR IN KAGE

E XA MP LE : Raw Be ef Roast: 100 l b (45 k g)

Cooked Beef Roast: -95 l b ( -4 3 k g)

= A MOUN T O F SH RIN KAGE: 5.0 l b (2 kg )

SHRINKAGE DIV IDE D BY

STARTING WE IGHT:

E QUA LS : P ERCE NT OF SHR INKAG E

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 Cleaning and

Main ten ance section of this manual.

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.

LOW TEMPERATURE COOKING INTRODUCTION

C O O K A N D H O L D OVE N S

COMPACT COOK & H OLD

ingle compartment oven w it h electron ic co nt rols a nd probe.

S All stainless steel const ruct io n. Stackable design.

MODEL

NUMBER

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

PRODUCT CAPACITY

PO UNDS SH ELVES 12"X 2

0"18"

OVERALL DIMENSIONS

X 2

H x W xD

SINGLE C OMPA RTMENT

Single compartment oven w it h 3-1/2" (89mm) casters, electronic controls and probe. All s ta in le ss steel construction. St ac ka bl e design.

MODEL

NUMBER

500-TH/III 40 2 4 — 33-1/16" x 18-1/16" x 25-7/16"

750-TH/III 100 3 10 5 33-1/2" x 25-3/4" x 31-3/4"

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

PRODUCT CAPACITY

PO UNDS SH ELVES 12"X 2

0"18"

OVERALL DIMENSIONS

X 2

H x W xD

DOUBLE COMPARTMENT

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

HD: Non-magnetic Stainless Steel Exterior STD: Magnetic Stainless Steel Exterior

MODEL

NUMBER

1200-TH/III/HD 240 3 8 8 75-3/4" x 22-9/16" x 32-1/4"

1200-TH/III/STD 240 3 8 8 75-3/4" x 22-9/16" x 32-1/4"

PRODUCT CAPACITY

(P ER CO MPAR TME NT)

PO UNDS SH ELVES 12" X 20" 18" X 26"

OVERALL DIMENSIONS

H x W xD

Rib Rack Shelf

COOK/ H OLD/ SMOKE OVEN

767-SK/ III - Single compartment oven with 3-1/2" (89mm) casters,

and electronic control.

1767-SK/ III & 2800-SK/ III - Dual control, double compartment oven with 5" (127mm) casters, and electronic control.

MODEL

NUMBER

76 7- SK/III

17 67 -SK/III

28 00 -SK/III

— NUMBER OF SHELVES IN CLU DED A S STANDARD — MAX IMUM CAPACITY SHOWN - A DDITIONA L W IRE SH ELVES NEE DED — 12" X 20" PAN C APACITIES A RE BA SED ON 2-1/ 2" DEE P PA NS

PO UNDS SH ELVES 12" X 2 0" 18" X 26"

100

200

360 8 FLAT WIRE SH ELVES 15 9 71-1/2" x 30-3/4" x 37-3/8"

PRODUCT CAPACITY

(P ER CO MPAR TME NT)

2 FLAT WIRE SH ELVES

1 RIB R ACK SH ELF

4 FLAT WIRE SH ELVES

2 RIB R ACK SH ELVES

OVERALL DIMENSIONS

H x W xD

7 4 33-1/2" x 25-3/4" x 31-3/4"

7 4 62-3/8" x 25-3/4" x 31-9/16"

LOW TEMPERATURE COOKING INTRODUCTION

E L E C T R O N I C C O O K & H O L D O V E N — O P T I O N S & A C C E S SO R I E S

DESCRIPTION 1200-TH/III 1 000-TH/III 750-TH/I II 500-TH /III AS-250

BUMPE R, FULL PERIMETER RUBBER 5009767 5005103 5004861 5006782 —

CARVING HOLDER P

ST EAMSHIP R OUND

RI ME RIB

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

—

CASTER PACKAGE

2 R IGID,

SW IVEL W/ BRA KE 5

DOOR LOCK with KEY E

" ( 127mm)

3-1/2" (89mm)

-1/2" (64mm)

AC H H ANDLE

5008017

—

LK-22567 LK-22567 LK-22567 LK-22567 —

5004862

STANDAR D

5008022

5004862

STANDAR D

5008022

5004862

STANDAR D

5008022

— — —

TANDARD

DRIP PAN

TANDARD W ITH D RAIN

TANDARD W ITH OUT DRAIN

LEGS, 6" (ON E S ET OF 4) FL ANGED

, 1-7/16" (37mm)

, 1-11/16" (43mm)

, 1-7/8" (48mm)

ST EMMED

— —

11906

—

5011149

— —

11906

—

5011149

—

14831

—

5004863

—

14813

— —

5004863

—

— — —

—

PAN GRID, WIRE 18" X 26" PAN I NSE RT PN-2115 PN-2115 PN-2115 — —

SHELF, STAINLESS STEEL F LAT WIRE

IB RACK

SH-2325 SH-2773

SH-2324 SH-2743

SH-2326

—

SH-2786

—

STACKING HARDWARE — 5004864 5004864 5004864 4928

C O O K & H O L D SM O K E R S — O P T I O N S & A C C E S S O R I E S

DESCRIPTION 767-SK/III 1767-SK/III 2800-SK/III

BUMPE R, FULL PERIMETER RUBBER 5004861 5010371 5008636

CARVING HOLDER PR IME RI B

ST EAMSHIP R OUND

HL-2635

4459

HL-2635

4459

HL-2635

4459

CASTER PACKAGE

5" (12 7mm) - 2 RI GID, 2 SWI VEL W / BR AKE 3-1/2" (89mm) - 2 RI GID, 2 SWI VEL W / BR AKE 2-1/2" (64mm) - 2 RI GID, 2 SWI VEL W / BR AKE

5004862

STANDAR D

5008022

STANDAR D

5008017

—

STANDAR D

5008017

—

DOOR LOCK with KEY EACH HA NDL E LK-2763 LK-2763 —

DRIP PAN STANDA RD WITH DRAIN, 1-11/16" (43mm)

EXTR A DEEP WITH DR AIN, 3-3/8" (91mm)

14831

—

14831

—

5007290

LEGS, 6" (ON E S ET OF 4) FL ANGED 5004863 5004863 5004863

PAN GRID, WIRE 18" X 26" PAN I NSERT PN-2115 PN-2115 —

SHELF, STAINLESS STEEL FL AT W IRE

RI B R ACK

SH-2324 SH-2743

— —

STACKING HARDWARE 5004864 — —

WOOD CHIPS (20 lb BULK PAC K)

AP PLE

CH ERRY

HI CKORY

SU GAR MA PLE

WC-22543 WC-22541

WC-2829

WC-22545

WC-22543 WC-22541

WC-2829

WC-22545

WC-22543 WC-22541

WC-2829

WC-22545

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 DAMAG E OR

ELECT RICAL H AZA RD

COULD R ESU LT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

OVEN CHARACT E R I S T ICS

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 RE C O V E RY

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.

CONTROL IDENTIFICATION & FUNCTION

--:--



    





    



1. O N/OFF KEY

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

6. L OCK INDICATOR

• When illum inated, t his symbol indic ates tha t the setti ngs used in the cook ing sequence are locked a nd canno t be changed. Lock function is controlle d by preset key “I” —

ITE M .



2. C OOK KEY

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

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

3. T IME KEY

• Maximum time 24 hours.

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

4. P ROBE KEY

• 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. H OLD KEY

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

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

7. O VEN PREHEAT INDICATOR

• Illuminates until the oven is preheated.

8. L ED 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. R EADY INDICATOR 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.

CONTROL IDENTIFICATION & FUNCTION

11. START KEY

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. GREEN INDIC ATOR LIGHT S

• 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. AMBER INDIC ATOR LIGHT S

• 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 K EY (ON COOK/ HOL D/ SMOKER MODELS 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. PRESET PROGRAM KEYS

• 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. CANCEL KEY

• Used to erase a program from memory storage.

AUDI B L E SIGN A L S

The audible signal or OVEN BEEP is used to indicate a YE S or N O response to operator input.

These signals also indicate mode changes and error conditions.

One brief beep indicates a Y ES (enabled) response to the information entered into the control.

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

A bee p that lasts for on e se cond indicates an oven mode transition. EXAMPLE : Preheat to Ready-Start.

Th ree b rie f beeps indicate the oven is in the READ Y M ODE for product loading and start-up.

Four b rie f 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 O FF M ODE , P RESS AN D H OLD the Down ▼ Arrow key.

After 4 seconds, the display will indicate one of the four volume levels consisting of “0” for volume O FF 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.

CONTROL IDENTIFICATION & FUNCTION

OPER ATING F E AT U R ES

To turn the oven control panel ONand OFF: Pre ss

nd hold the ON/OFF Key for three

seconds. The oven will beep once. The

ON /OFF indicator light will illuminate for

oven ONcondition and will go out for an

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 ress and 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.

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

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

GREEN 

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.

  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 ve nt occurs, it is strong ly recomme nde d that ste ps are taken to ensu re the food is kept safe for consum ption in accordance with local health (h yg iene ) reg ulations.

10 .

CONTROL IDENTIFICATION & FUNCTION

--:--

LOCK INDICATOR

F / °C

°F / °C SELECTION

SELECTION

BEEPER VOLUME

PRESET LOCK

BEEPER VOLUME PRESET LOCK

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, p re ss and h old 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.

Fahrenheit or Celsius Selection

With the control in the OFF mode, press and h old the Up

▲ Arrow key. After 4 seconds, “°F” or “°C” will show

in the display. Release the arrow key. Pre ss and h old the Up display setting.

▲ Arrow key again to change to the opposite

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, p ress 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 Down

▼ Arrow key followed by pressing the ON/OFF

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 .

COOK BY PROBE:

PRES S A ND R E LEA S E 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 C OOK K E Y TO PRE H EAT

• 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

LOAD THE FOOD INSIDE OVEN. RE MOVE

PROBE FROM ITS BRACKET, WIPE THE

PROBE TIP WITH A DISPOSABLE ALCOHOL

PAD AND IN SERT PROBE PROPERLY INTO

THE PRODUCT. CL OSE THE OVEN DOOR.

NO TE: T he ove n w ill b eep 3 tim es ever y

25 sec onds until the oven is loaded and the Start Key pressed.

BEFO RE PRE S SIN G T HE START 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 P ROB E K EY

• 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 H OLD K E Y

➥ 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 6 0 SEC O NDS

PRES S A ND R E LEA S E START KEY.

• 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 .

COOK BY TIME:

PRES S A ND R E LEA S E 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.

• The amber hold indicator will illuminate.

• The previously set hold temperature will be displayed.

PRES S C OOK K E Y TO PRE H EAT

• 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 T IME K E Y

• 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 H OLD K E Y

➥ 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.

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

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

H E LPFUL

H I NT

To avoid

prolonged

preheat times

between loads,

leave the oven in

the hold mode.

13 .

CONTROL OPERATION

PROG R A M M I NG:

PRES ET MEN U 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 CO OK 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 I ME KEY

• Last set time is displayed.

➥ To change the cook time, press

the Up ▲ or Down ▼ Arrow Key.

14 .

CONTROL OPERATION

PROG R A M M I NG:

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: T he 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.

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.

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.

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

PROG R A M M I NG:

OOKING WITH PRESET MENU KEYS:

N/OF F

PRES S A ND R E LEA S E

• The green indicator light on the ON /OFF 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 rogramm ed

Preset Key will illuminate.

PRESS P ROGRAMMED PRESET KEY DESIRED

(A T HROUG H 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 DISPOSABLE ALCOHOL PAD AND

INSERT PROBE PROPERLY INTO PR ODUCT.

CLOSE THE OVEN DOOR.

KEY.

PRES S A ND R E LEA S E START KEY.

• 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: T he ready indicator does not

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

16 .

NO TE: T he oven will beep 3 times every 25

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

CONTROL OPERATION

GENE R A L COOK I N G GUID E L I N E S:

1. PRE PA RE OVE N F OR COO K ING

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 HEAT OVE N

A. Refer to control operation to cook by probe,

time, or preset program menu keys.

3. PRE PA RE PRO D UCT FOR COOK ING

A. Refer to individual cooking instructions.

4. LOA D P ROD U CT ON S H ELVE 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 SE DOO R

A. Keep door closed during the cooking cycle.

6. OVE RNIG H T COO K A ND HOL D

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 ERMI N ING I F P RODU CT IS COO KED

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 EATING

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 based on the internal product temperature de si red for the finished pro duct and includes the one hour time period while th e oven decrea ses from th e cooking temperature to the holding temperature and the product continues to cook.

IN TERNAL PRODU CT

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* I N H OLD C YCL E

RE QUIR ED B Y F OOD CO DE

17 .

CONTROL OPERATION

C H E F O P E R ATING TIPS

. For cooking specific products, refer to

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 OVERL OAD 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.

The A lto- Shaa m s taff inc ludes cor pora te exec utiv e che fs w ho w elco me q uest ions . You a re i nvit ed t o cont a ct a nyon e on o ur staff by p hone (800 .558 .874 4) or e-ma i l through th e Cont act U s s ecti on o f o ur web s ite (www. alt o-s haa m.co m) for hel p with a ny cook a n d hold proced ure.

18 .

CLEANING & MAINTENANCE

PR O T EC TI NG STAINLESS S TE EL SURFACES

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 E A N I NG AGENTS

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 E A N I NG MATERIALS

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.

19 .

CLEANING & MAINTENANCE

D A N G E R

DISCO NNECT U NIT F RO M

POWER S OURCE B EFO RE

CLEAN ING O R SE RVICI NG.

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 DAMAG E OR

ELECT RICAL H AZA RD

COULD R ESU LT.

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. C LEA N T HE OVE N 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. C LEA N T HE EXT ERIO R O F THE C A BIN E T

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. C HEC K O VER A LL CON D ITI O N OF THE OVEN O N CE 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. C HEC K T HE COO LING FAN IN THE O V EN CON TROL 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. C LEA N T HE PRO BES 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. C LEA N T HE DOO R V ENT S

Door vents need to be inspected and cleaned as required.

COOK I N G PROC E D U R E GU I D E L I NE INDEX

COO KI NG P RO CED UR E S G UID EL INE I ND EX

B E E F

Beef Brisket 23 Ribeye Roll 30

Beef Striploin 24 Beef Round 31

Beef Short Ribs 25 Beef Round, Cafeteria or Steamship 32

Corned Beef 26 Tenderloin 33

Hamburgers 27 Veal Loin 34

Prime Rib (#109) 28

Prime Rib, Special 29 Smoked Beef Brisket 73

L A M B

Lamb, Leg 35

Lamb Racks (FRENCHED) 36

P O R K

Ham, Fresh 37 Pork Shoulder 42

Ham, Cured & Smoked 38 Sausage 43

Pork Loin 39

Pork Ribs 40 Smoked Fresh Hams 74

Pork Chops, Pork Chops, Stuffed 41 Smoked Pork Ribs 75

SMO KIN G

NOTE: AL L C APACI TIE S SHO WN

IN THIS M AN UA L A RE BA SED ON U GASTRON ORM PA NS MAY HOLD MORE OR LE SS TH AN THE FOOD QU AN TITIES INDICATE D

.S. PA N SI ZE S.

P O U LTRY

Chicken Breasts 44 Turkey Breast 50

Chicken, Pieces & Halves 45 Turkey Roll 51

Chicken, Whole 46

SMO KIN G

Cornish Hens 47 Smoked Duck, Whole 76

Duck, Whole 48 Smoked Turkey 77

Turkey, Whole 49

F I S H

Fish, Baked 52

Salmon Steaks 53 Smoked Cod 78

Trout 54 Smoked Salmon 79

Smoked Shrimp 80

SMO KIN G

M I S C E L L A N E O U S

Potatoes, Baked 55 Breakfast Sandwiches 65

Quiche 56 Cookies 66

Rice 57 Doughnuts 67

Baked Egg Custard 58 Dough Proofing 68

Sheet Cake 59 Procedure Blank 69

Cheese Cake 60 Smoked Beans 81

Precooked Frozen Finger Foods 61

Frozen Convenience Entrée PANS 62-63 Cold Smoked Salmon 82-83

Frozen Convenience Portioned Entrées 64

SMO KIN G

21 .

COOKING NOTES

22 .

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

B E E F BR I S K E T

P R O D U C T S P E C I F I C ATIONS a n d P R E PARAT I O N

Beef Brisket, F resh: 9 to 13 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 SH ELVES

ITEMS

PER SH ELF

APPROXIM ATE

AXIMUM

CAPACIT Y

PANS

AS-250 500 SERI ES 750 SERI ES 1000 SERIES 1200MODELS

SE RIES

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 E N T S : FIN AL I NTE RNA L T EMP E RATU RE

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

AFTER OVERRIDE:

HIG HLY R ECO MME NDE D ONE -HA LF- O PE N 165 °F ( 73° C)

• 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).

OVERNIGHT COOK & HOLD: Highly Recommended

• 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).

• Press the COOK key.

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

• Press the COOK key.

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

OVERRID E A L L OWA N C E : 6 ° F ( 3 , 3 ° C )

• Press the TIME key.

• 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.

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED.

PRESS

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED

• 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.

PRESS

M I N I M U M H O L D I N G T I M E R E Q U I 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 E QUI R ED I N "HOLD " C YC L E B EFO R E S ERVIN G .

T HE TI M E A N D P R OB E T EM P ER AT U RE A R E S U GG E ST E D G U ID EL I NE S O NLY . A LL C O OK IN G S HO U LD B E BA S ED O N I N TE R NA L P RO DU C T T EM P ER AT UR E S. D UE T O VA R IA TI ON S I N P RO D UC T Q UA L IT Y, W EI G HT , A N D D E SI RE D D EG RE E O F D ON E NE S S, T HE C O OK IN G T IM E R O R P R OB E T E MP E RA TU RE M AY N EE D T O B E

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

. A LW AYS F O LL O W L OC A L H E ALT H ( H YG IE N E) R E GU L AT IO N S F OR A L L I N TE R NA L T EM P ER AT U R E R E QU IR E ME N TS .

24 Hours

23.

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

B E E F ST R I P L O I N

P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N

Loin, Strip Loin, Shor t-C ut, Bone less : 8 t o 1 2 lb ( 4 t o 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

F SHE LVES

TEMS

ER SH ELF

APPROXIM ATE

MAXIMUM

APACITY

PANS

AS-250 500 SERI ES 750 SERI ES 1000 SE RIES 1200MODELS

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 E N T S : FIN AL I NTE RNA L T EMP E RATU RE

AFTER OVERRIDE:

OPT ION AL O NE- HAL F OPE N

R AR E : 1 30° F (54 °C)

TO C O O K B Y P ROBE TO C O O K B Y TIME

• 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).

SE RI ES

• Press the COOK key.

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

OVERRID E A L L OWA N C E : 3 0 - 4 0 ° F ( 1 7 - 2 2 ° C )

D e p endi n g o n s ize

• 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.

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED.

PRESS

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED.

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.

PRESS

M I N I M U M H O L D I N G T I M E R E Q U I 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 E QUI R ED I N "HOLD " C YC L E B EFO R E S ERVIN G .

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

24.

. A LW AYS F O LL O W L OC A L H E ALT H ( H YG IE N E) R E GU L AT IO N S F OR A L L I N TE R NA L T EM P ER AT U R E R E QU IR E ME N TS .

12 Hours

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

B E E F SH O RT RI B S

P R O D U C T S P E C I F I C ATIONS a n d P R E PARAT I O N

Shor t Ribs: 2 t o 3 lb (1 to 1,3 kg) , 1 0-1 2 o z. por tions

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.

NUMBER

OF SH ELVES

ITEMS

PER SH ELF

APPROXIM ATE

AXIMUM

CAPACIT Y

PANS

AS-250 500 SERI ES 750 SERI ES 1000 SERIES 1200MODELS

SE RIES

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 E N T S : FIN AL I NTE RNA L T EMP E RATU RE

MUS T

Do O ver nig ht On e -Ha lf O pen 170 ° T O 190 °F ( 77° TO 8 8°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:

• 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).

OVERRID E A L L OWA N C E :

• Press the TIME key.

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

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED.

PRESS

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED

PRESS

M I N I M U M H O L D I N G T I M E R E Q U I 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 E QUI R ED I N "HOLD " C YC L E B EFO R E S ERVIN G .

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

. A LW AYS F O LL O W L OC A L H E ALT H ( H YG IE N E) R E GU L AT IO N S F OR A L L I N TE R NA L T EM P ER AT U R E R E QU IR E ME N TS .

18 Hours

25.

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

C O R N E D BE E F

P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N

Cor ne d Beef: 9 to 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

F SHE LVES

TEMS

ER SH ELF

APPROXIM ATE

MAXIMUM

APACITY

PANS

AS-250 500 SERI ES 750 SERI ES 1000 SE RIES 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 E N T S : FIN AL I NTE RNA L T EMP E RATU RE

MUS T

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

DO OVE RNI GHT ONE -HA LF O PEN 1 75° F (79 °C)

OVERNIGHT COOK & HOLD: M UST

FIN AL I NTE RNA L PRO DUC T TEM PER AT URE

AT END O F OV ERR I DE P ERI OD:

AFTER OVERRIDE:

coo k and h old .

do a n ove rni ght

175 °F ( 79° C)

TO C O O K B Y P ROBE TO C O O K B Y TIME

• 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).

OVERRID E A L L OWA 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.

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED.

PRESS

CLOSE THE OVEN DOOR.

WAIT FOR THE AUDIBLE SIGNAL TO

INDICATE OVEN HAS PREHEATED

PRESS

M I N I M U M H O L D I N G T I M E R E Q U I 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 E QUI R ED I N "HOLD " C YC L E B EFO R E S ERVIN G .

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

26.

. A LW AYS F O LL O W L OC A L H E ALT H ( H YG IE N E) R E GU L AT IO N S F OR A L L I N TE R NA L T EM P ER AT U R E R E QU IR E ME N TS .

24 Hours

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