Alto-Shaam MN-29491 User Manual
LOW TEMPERATURE COOKING
AND HOLDING GUIDELINES
SIMPLE CONTROL OVENS
LOW TEMPERATURE COOKING AND HOLDING OVENS
GENERAL INDEX
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
SECTION 2 • Low Temperature Cooking Operation
General Operation — Simple Control Ovens
Oven Characteristics ......................................... 6
Start-Up ............................................................. 6
Operation - Quick Reference ............................ 7
General Operation ........................................ 8-9
SECTION 3 • Cleaning and Maintenance ....... 10-11
SECTION 4 • Cooking Guideline
Product Index .................................................. 13
Operating Instructions .................................... 14
Beef ............................................................. 14-17
Veal ................................................................. 17
Lamb ................................................................ 18
Pork ............................................................ 19-20
Processed Meats .............................................. 21
Poultry ........................................................ 22-24
Fish .................................................................. 25
Miscellaneous ............................................. 26-31
SECTION 5 • Smoker Operation
General Operation — Smokers
Operation - Quick Reference .......................... 32
Chef Operating Tips ....................................... 33
Smoking Procedure Options ........................... 34
Smoking Times ................................................ 34
Holding Temperature Guidelines ....................34
Reheating .........................................................35
Care and Cleaning .......................................... 35
Product Capacity ............................................. 35
SECTION 6 • Cooking & Smoking Guidelines
Operating Instructions ..................................... 36
Smoked Beef Brisket ....................................... 36
Smoked Beef Tongue....................................... 36
Smoked Fresh Hams ....................................... 37
Smoked Pork Ribs ........................................... 37
Smoked Duck .................................................. 38
Smoked Turkey ............................................... 38
Smoked Fish Fillets ......................................... 39
Smoked Salmon, Whole .................................. 39
Smoked Shrimp ............................................... 39
Cold Smoked Salmon ...................................... 40
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value .................. 41
General Holding Guidelines ........................... 41
General Holding Cabinet Operation .............. 42
Holding Temperature Range .......................... 42
Sanitation and Handling ................................. 43
Food Safety Guidelines ................................... 44
MN-29491 • 01/11
W164 N9221 Water Street l P.O. Box 450 l Menomonee Falls, Wisconsin 53052-0450 l U.S.A.
PHONE: (262)251-3800 (800)558-8744 u.s .a ./c an ad a
l
FAX: (262)251-7067 (800)329-8744 u.s.a . l www.alto-shaam.com
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.
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SECTION 1 - INTRODUCTION
LOW TEMPERATURE COOKING FACTS
MEAT AND NUTRITION
Meat plays a significant role in the diet; therefore, one of
the primary goals in food preparation 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, “…it is apparent that 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.
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.
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LOW TEMPERATURE COOKING FACTS
SHRINKAGE CONTROL AND COOKING TIME
THERE 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 thermometer is encouraged.
SECTION 1 - INTRODUCTION
THERE ARE FOUR MAJOR FACTORS INVOLVED IN
DETERMINING COOKING TIMES FOR MEAT:
1. The degree of aging on the meat:
Aged meat will cook faster, shrink more, and has a
much 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.
TO CALCULATE MEAT SHRINKAGE
STARTING WEIGHT (Weight of Raw Product)
-MINUS: ENDING WEIGHT (Weight of Cooked Product)
EQUALS: AMOUNT OF SHRINKAGE
AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)
÷ DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)
EQUALS: PERCENT OF SHRINKAGE
EXAMPLE: Raw Beef Roast: 100 lb (45 kg)
Cooked Beef Roast: -95 lb (-43 kg)
= AMOUNT OF SHRINKAGE: 5.0 lb (2 kg)
SHRINKAGE DIVIDED BY
STARTING WEIGHT:
EQUALS: PERCENT OF SHRINKAGE
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
4. Quantity and quality of product.
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
Maintenance section of this manual.
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SECTION 1 - INTRODUCTION
LOW TEMPERATURE COOKING FACTS
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.
500-TH SERIES 750-TH SERIES 1000-TH SERIES 1000-TH SERIES
SINGLE COMPARTMENT SINGLE COMPARTMENT SINGLE COMPARTMENT DOUBLE COMPARTMENT
40 lb (18 kg) Capacity 100 lb (45 kg) Capacity 120 lb (54 kg) Capacity 120 lb (54 kg) Capacity
Stackable Design Stackable Design Stackable Design per Compartment
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SECTION 1 - INTRODUCTION
LOW TEMPERATURE COOKING FACTS
OPTI ONS AN D ACCESSORIES 500-TH-II 750-TH-II 1000-TH/II 1000-TH-I
Bumper, Full Perimeter (n ot av ai labl e w ith 2-1/2 ca sters ) 5011161 5010371 5009767 5009767
Carving Holder
pr im e r ib
st ea mship (c afete ri a) rou nd
Casters - 2 rigid , 2 swi vel w/brake
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
Door Lock with Key LK-22567 LK-22567 LK-22567 LK-22567
Drip Pan
st an dard w it h d rai n 1-7/16" (37mm)
st an dard w i t h d ra in 1-11/ 16" (43mm)
st an dard w it h d rai n 1-7/8" (48mm)
wi th out dr ai n, 1-7/1 6" (37mm)
wi th out dr ai n, 1-7/8 " (48mm)
ex tr a d eep , 4" (102 mm
Legs, 6" (152mm), Stemmed (s et of fo ur) 5011149 5011149 5011149 5011149
Pan Grid, Wire - 18" x 2 6" p an i ns ert — PN-2115 PN-2115 PN-2115
Security Panel with key lock 5006787 5004750 5005776 5011592
Shelf, Stainless Steel
fl at wi re, re ach-i n
fl at wi re, pa ss-th ro ugh
ri b r ack
Stacking Hardware 5004864 5004864 5004864 —
HL-2635
4459
5004 862
st an dard
5008 022
14813
—
—
11898
—
—
SH-2326
SH-2326
—
HL-2635
4459
5004 862
st an dard
5008 022
—
14831
—
—
—
—
SH-2324
SH-2327
SH-2743
HL-2635
4459
5004 862
st an dard
5008 022
—
—
5005616
—
11906
15929
SH-2325
SH-2346
SH-2773
HL-2635
4459
5004 862
st an dard
—
—
—
5005616
—
11906
15929
SH-2325
SH-2346
SH-2773
SMOKER OPTIONS AND ACCESSORIES 767-SK 1767-SK 1000-SK/II 1000-SK-I
Bumper, Full Perimeter (n ot av ai labl e w ith 2-1/2 ca sters ) 5010371 5010371 5009767 5009767
Carving Holder
pr im e r ib
st ea mship (c afete ri a) rou nd
Casters - 2 rigid , 2 swi vel w/brake
5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
Door Lock with Key LK-22567 LK-22567 LK-22567 LK-22567
Drip Pan,
with drain, 1-11/16" (43mm)
without drain, 1-7/8" (48mm)
ex tr a d eep , 4" (102 mm
Legs, 6" (152mm), Stemmed (s et of fo ur) 5011149 5011149 5011149 5011149
Pan Grid, Wire - 18" x 2 6" p an i ns ert PN-2115 PN-2115 PN-2115 PN-2115
Security Panel with key lock 5004750 5004750 5005776 5005776
Shelf, Stainless Steel
fl at wi re, re ach-i n
ri b r ack
Stacking Hardware 5004864 –– 5004864 ––
Wood Chips, bulk pack
Apple 20 lb (9 kg)
Cherry 20 lb (9 kg)
Hickory 20 lb (9 kg)
Maple 20 lb (9 kg)
HL-2635
4459
5004862
st an dard
5008022
——
14831
——
SH-2324
SH-2743
WC-22543
WC-22541
WC-2829
WC-22545
HL-2635
4459
st an dard
5008017
––
——
14831
——
SH-2324
SH-2743
WC-22543
WC-22541
WC-2829
WC-22545
HL-2635
4459
5004862
st an dard
5008022
5005616
11906
15929
SH-2325
SH-29474
WC-22543
WC-22541
WC-2829
WC-22545
HL-2635
4459
st an dard
5008017
––
5005616
11906
15929
SH-2325
SH-29474
WC-22543
WC-22541
WC-2829
WC-22545
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SECTION 2 - OPERATION
GENERAL OPERATION - SIMPLE CONTROL OVENS
OVEN CHARACTERISTICS
The oven 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 eliminates the need for a
moisture pan or a heat circulating fan. Through even
heat application, the food product is cooked evenly
and provides the ability to hold foods for longer
periods of time.
START-UP
1. Before operating the oven, clean both the
interior and exterior of the unit 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.
3. Clean and install the oven side racks, oven
shelves, and external drip tray. Shelves are
installed with curved edge toward the back
of the oven. Insert the drip pan on the interior
bottom surface of the oven.
4. Before operating the unit with product, become
familiar with the operation of the controls.
Read the following "Control Description" and
"Operation" section of this cooking guide and
begin by operating the various control functions.
DANGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
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SECTION 2 - OPERATION
GENERAL OPERATION - SIMPLE CONTROL OVENS
1. Push power switch to ON (I) position.
Control will display 0°F or 0°C.
2. Set the holding temperature.
• Rotate the hold knob to the desired holding
temperature. The set temperature will
appear in the Digital Display
140.F
Temperature Display Key will illuminate.
• The Holding Indicator Light will illuminate
while in hold mode.
• Holding temperature range:
60° to 205°F (16 to 96°C)
3. Set the cooking temperature.
• Rotate the Cook Knob to the desired
temperature. The set temperature will
appear in the Digital Display
250.F
Temperature Display Key will illuminate.
• The Cooking Indicator Light will illuminate
while in cook mode.
• Cooking temperature range:
200° to 325°F (94 to 160°C)
• Note: Cooking mode not active unless timer
is running.
and the
and the
4. Set timer for pre-heat.
• Press Up or Down Arrow Keys to adjust the
pre-heat time.
• Note: Hold Time Cancel Key for 3 seconds
when in cook mode to cancel time (display
shows
----
).
5. PREHEAT oven for 30 minutes before
loading food. The Heat Indicator Light will
illuminate and will remain lit as long as the
oven is calling for heat.
6. Load the oven with food.
7. Set time for cook.
Press Up or Down Arrow Keys to adjust the
cook time.
Notes:
•Whentheoventemperaturereachestheset
temperature, the Heat Indicator Light will
turn off.
•PressandholdtheTemperatureDisplayKey
for 3 seconds at any time to display the actual
oven temperature
190.F
.
IoI
o
On/Off
Power Switch
Indicator Light
Digital
Display
Time
Cancel Key
Heat
Holding
Indicator Light
Up/Down
Arrow Keys
Temperature
Display Key
Cooking
Indicator Light
Hold Knob
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Cook Knob
SECTION 2 - OPERATION
GENERAL OPERATION - SIMPLE CONTROL OVENS
CHEF OPERATING TIPS
1. 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. Place the curved edge of the shelf toward the back
of the oven.
5. Adjust the inside door vents as indicated in the
individual cooking procedure selected.
6. 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.
7. 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.
8. Use a thermometer to check the internal
temperature of a product. Be certain to sanitize
the thermometer before each use.
12. 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.
13. Insert drip pan directly on the bottom surface of
the oven compartment.
14. 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.
15. Overflow may also be caused by overloading the
oven compartment. DO NOT OVERLOAD THE
OVEN. Follow the recommended load capacities
listed in each individual procedure.
16. For maximum product tenderizing
and to reduce labor during peak
preparation hours, overnight cook and
hold is highly recommended for many
products. Refer to individual cooking
instructions.
9. 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.
10. When cooking full loads, never cook below the
second shelf spacing from the bottom of the
oven compartment.
11. Fully clean the oven interior, drip pan, shelves,
and side racks on a daily basis.
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The Alto-Shaam staff includes corporate
executive chefs who welcome questions.
You are invited to contact anyone on our
staff by phone (800.558.8744) or e-mail
through the Contact Us section of our
web site (www.alto-shaam.com) for help
with any cook and hold procedure.
SECTION 2 - OPERATION
GENERAL OPERATION - SIMPLE CONTROL OVENS
DETERMINING IF PRODUCT IS
SUFFICIENTLY COOKED
1. Insert a thermometer into the center of the product
to determine if the correct internal temperature
has been reached.
RED MEAT:
RARE: 130° to 135°F (54° to 57°C)
MEDIUM: 140° to 145°F (60° to 63°C)
WELL: 155° to 160°F (66° to 71°C)
2. When following the procedures in the individual
product cooking instructions, additional cooking
time should not be necessary. If, however, the
required internal product temperature has not
been reached after the product has remained in
the HOLD cycle for the one hour minimum time
period, additional cooking time may be added.
Use the same COOK temperature set for the
original cooking cycle until the correct internal
temperature has been reached.
Always follow federal and local health (hygiene)
codes for the time and internal temperature
required for reheating products.
CARE AND CLEANING
1. Clean interior oven cavity, wire shelves, and drip
pan daily, at the end of each cook and hold cycle.
2. Refer to Care and Cleaning instructions
in Section 3.
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 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.
REHEATING
1. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
2. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
3. 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.
4. 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
to determine the internal product temperature of
the reheated product.
United Sates 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 15 seconds.
INTERN AL PR ODUCT
TEMPER AT URE
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 hO LD CyC L E
RE qU IR ED by fO OD CO DE
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SECTION 3 - CLEANING AND MAINTENANCE
The cleaning function can usually be accomplished
scratches. Never use wire brushes, metal scouring
CLEANING AND PREVENTIVE MAINTENANCE
CLEANING AND MAINTENANCE
PROTECTING STAINLESS STEEL 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
CLEANING AGENTS
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain 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.
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
CLEANING MATERIALS
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.
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
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
visible grain of surface metal to avoid surface
pads, or scrapers to remove food residue.
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.
CAUTION
A
R
P
C
E
S
O
N
W
O
N
S
O
N
R
TO PROTECT STAINLESS STEEL
S
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
B
E
R
I
COMPOUNDS, CHLORIDE BASED
R
U
S
H
CLEANERS, OR CLEANERS
E
S
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
E
L
E
T
(MURIATIC ACID) ON STAINLESS
P
A
D
S
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
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SECTION 3 - CLEANING AND MAINTENANCE
CLEANING AND MAINTENANCE
EQUIPMENT CARE
Under normal circumstances, this
oven should provide you with long
and trouble free service. There is no
preventative maintenance required,
however, the following Equipment
Care Guide will maximize the potential life and
trouble free operation of this oven.
The cleanliness and appearance of this equipment
will contribute considerably to operating efficiency
and savory, appetizing food. Good equipment that
is kept clean works better and lasts longer.
CLEAN DAILY
1. Disconnect unit from power
source, and let cool.
2. Remove all detachable items
such as wire shelves, side racks,
and drip pans. Clean these
items separately.
3. Wipe the interior metal surfaces
of the oven with a paper towel to remove loose
food debris.
4. Clean the interior metal surfaces of the cabinet
with a damp clean cloth or sponge and any good
commercial detergent.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave doors open
until interior is completely dry. Replace side racks
and shelves.
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
10. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
11. 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.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for equipment.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH
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.
DO NOT USE OVEN IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
DANGER
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
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DANGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
NOTES
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SECTION 4 - COOKING GUIDELINES
PRODUCT INDEX
BEEF
Beef Brisket ................................................14
Beef Short Ribs ..........................................14
Beef Striploin .............................................14
Corned Beef ...............................................15
Prime Rib (#109) ........................................15
Prime Rib, Special ......................................15
Ribeye Roll ................................................. 16
Beef Round ................................................. 16
Beef Round, cafeteria/steamship ................ 16
Tenderloin .................................................. 17
Veal Loin .................................................... 17
LAMB
Lamb, Leg ..................................................18
Lamb Racks (Frenched) .............................18
PORK
Pork Leg, Fresh .......................................... 19
Ham, Cured & Smoked .............................19
Pork Chops ................................................19
Pork Loin ...................................................20
Pork Shoulder ............................................20
Pork Ribs .................................................... 20
Pig, Whole .................................................. 21
FISH
Fish, Baked ................................................. 25
Salmon Steaks ............................................25
Trout ..........................................................25
MISCELLANEOUS
Quiche ........................................................ 26
Rice ............................................................. 26
Baked Egg Custard ....................................26
Sheet Cake .................................................27
Cheese Cake ............................................... 27
Frozen Convenience Entrée pans .................. 28-29
Frozen Convenience Entrée portioned .......28-29
Precooked Frozen Finger Foods ................30
Breakfast Sandwiches ................................ 30
Cookies.......................................................30
Proofing Dough .........................................31
PROCESSED MEATS
Sausage ......................................................21
POULTRY
Chicken, Pieces & Halves ..........................22
Chicken, Whole .......................................... 22
Chicken, Fried tw o- s te p me th od .................23
Cornish Hens .............................................23
Duck, Whole ..............................................23
Turkey ........................................................ 24
Turkey Breast ............................................. 24
Turkey Roll ................................................24
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