Alto-Shaam MN-29492 User Manual

LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

DELUXE CONTROL OVENS

LOW TEMPERATURE COOKING AND HOLDING OVENS

GENERAL INDEX

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

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

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

Operation General Operation — Deluxe Control Ovens

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

Start-Up ............................................................. 7

Control Features ................................................8

General Operation ....................................... 9-13

Chef Operating Tips ........................................15

Food Holding and Sanitation

Reheating .........................................................16

Holding Times .................................................16

Food Holding - Function & Value .................. 17

General Holding Guidelines ........................... 17

General Holding Cabinet Operation .............. 18

Holding Temperature Range .......................... 18

Food Holding and Sanitation ..........................19

Food Safety Guidelines ................................... 20

Cleaning and Maintenance .............................. 21-22

Cooking Guidelines

Product Index .................................................. 23

Quick Reference ...............................................23

Beef ............................................................ 24-27

Veal ................................................................. 27

Lamb ................................................................ 28

Pork ............................................................ 29-31

Processed Meats .............................................. 31

Poultry ......................................................... 32-35

Fish .................................................................. 36

Miscellaneous ............................................. 37-43

Cooking & Smoking Guidelines

Beef Brisket ..................................................... 44

Pastrami ...........................................................44

Beef Tongue..................................................... 44

Fresh Hams ..................................................... 45

Pork Ribs ......................................................... 45

Pork Butt ..........................................................45

Pork Belly .........................................................46

Duck ................................................................ 46

Turkey ............................................................. 46

Fish Fillets ....................................................... 47

Salmon, Whole ................................................ 47

Shrimp ............................................................. 47

Cold Smoked Salmon ...................................... 48

Cold Smoked Canned Tomatoes ......................49

MN-29492 • 03/11

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

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.

co ok in g g ui deli ne s - de lu xe co nt rol • 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.

co ok in g g ui deli ne s - de lu xe co nt rol • 2

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.

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.

co ok in g g ui deli ne s - de lu xe co nt rol • 3

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.

Compact

Cook & Hold

Double Compartment

Cook & Hold

Single Compartment

Cook & Hold

co ok in g g ui deli ne s - de lu xe co nt rol • 4

Double Compartment

Smoker

Single Compartment

Smoker

LOW TEMPERATURE COOKING FACTS

INTRODUCTION

Model

AS-250

500-TH/III

750-TH/III

1000-TH/III

Product

Capacity

25 lbs. (11 kg)

40 lbs

(18 kg)

100 lbs (45 kg)

120 lbs (54 kg)

Shelf

Capacity

1 1 —

2 4 —

3 10 5

3 8 8

Full-Size Pans

(GN1/1)

12" x 20"

18" x 26"

Full-Size

Sheet Pans

Overall

Dimensions

17-1/4" x 33-9/16" x 16-3/4"

(438mm x 853mm x 425mm)

33-1/2" x 19" x 26-11/16"

(850mm x 482mm x 678mm)

33-1/2" x 26-5/8" x 31-3/4"

(851mm x 676mm x 805mm)

40-3/8" x 23-1/2" x 31-3/4"

(1024mm x 596mm x 805mm)

SMOKERS

1200-TH/III

767-SK/III

1767-SK/III

1000-SK/III

240 lbs (54 kg)

100 lbs (18 kg)

200 lbs (18 kg)

120 lbs (18 kg)

3 4 8

2 shelves

1 rib racks

4 shelves

2 rib racks

3 shelves

3 rib racks

9 5

7 4

3 7

75-3/4" x 22-9/16" x 32-1/4"

(1924mm x 573mm x 819mm)

33-1/2" x 25-3/4" x 31-11/16" (851mm x 653mm x 805mm)

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

(1583mm x 654mm x 801mm)

40-5/16" x 22-5/8" x 31-1/2"

(1024mm x 574mm x 799mm)

1200-SK/III

240 lbs (18 kg)

3 shelves

3 rib racks

co ok in g g ui deli ne s - de lu xe co nt rol • 5

3 7

75-3/4" x 22-5/8" x 31-1/4"

(1924mm x 574mm x 819mm)

INTRODUCTION

LOW TEMPERATURE COOKING FACTS

OPTI ONS AN D ACCESSORIES 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III

Bumper, Full Perimeter (n ot av ai labl e w ith 2-1/2 " c aster s) 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-29474

HL-2635

4459

5004 862

st an dard

—

— —

5005616

— 11906 15929

SH-2325 SH-2346

SH-29474

SMOKER OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III

Bumper, Full Perimeter (n ot av ai labl e w ith 2-1/2 " c aster s) 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

co ok in g g ui deli ne s - de lu xe co nt rol • 6

GENERAL OPERATION - DELUXE CONTROL OVENS

OPERATION

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

co ok in g g ui deli ne s - de lu xe co nt rol • 7

OPERATION

A B C D E F G H I

GENERAL OPERATION - DELUXE CONTROL OVENS

Power ON

Indicator

Upper Cavity

ON/OFF

Lower Cavity

ON/OFF

Double

Compartment

Control

CONTROL FEATURES

1. On/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.

2. Cook Key — Temperature range 200 ° to 325°F (93° to 162°C)

Used to select cooking mode and to review the cook

temperature setting.

3. Time Key — Maximum time 24 hours

Used to select cook time and to review set time.

4. Probe Key — Temperature range 50° to 195°F

Used to select internal product probe temperature

5. Hold Key — Temperature range 60° to 205°F

Used to select food holding mode and to review set

6. Smoker Key — Time range 0 to 4 hours

Used to select warm smoke or cold smoke and to

7. Lock Indicator

When illuminated, this symbol indicates settings

8. Halo Heat Indicator

When the oven is preheating, the Halo Heat indicator

9. Oven Preheat Light

Illuminates until the oven is preheated or in ready mode.

(10° to 91°C)

mode and to review probe temperature setting.

(15° to 96°C)

holding temperature.

review the smoke time remaining.

used in the cooking sequence are locked and cannot be changed.

will illuminate during preheating 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.

b c d e fgh i j k

10. LED Display

Indicates interior oven air temperature, internal

product probe temperature, time, or when used in conjunction with other keys, will review original cooking, holding and probe temperature settings. The display will also indicate various programming and diagnostic information.

11. Ready Indicator Light

Illuminates when the oven has finished preheating.

12. Up and Down Arrows

Used to increase or decrease set time, including

cooking, holding and probe temperature settings.

13. Start Key

Used to initiate a selected mode sequence when pressed

and released. You may stop any mode of operation

by pressing and holding the Start Key until you hear a 2-second beep.

14. Green Indicator Lights

Located within each function key, the green light

functions as an operator prompt indicating additional operator action is required and also identifies current mode of operation.

15. Amber Indicator Lights

Located below the Cook, Time, Probe and Hold Keys,

these indicators will illuminate to identify the current mode of operation and allows the operator to identify the information currently shown in the LED display.

16. Preset Program Keys

Provides memory storage and operation of up to eight

operator set cooking programs for specific products (A thru H). I enables locking abilities.

17. Cancel Key

Used to erase a program from memory storage.

IMPORTANT

Do not use the oven if the controls are not properly functioning. Refer to the Troubleshooting Guide located

in this manual or call an authorized service technician.

co ok in g g ui deli ne s - de lu xe co nt rol • 8

GENERAL OPERATION - DELUXE CONTROL OVENS

OPERATING FEATURES & FUNCTIONS

OPERATION

To stop an operation at any time — Press and hold the start Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain in a power-on state.

To turn oven control panel off — Press and hold the on/off Key until the oven beeps. The On/Off indicator light will go out.

Door open indicator — Display will flash “door” and a triple beep will alert the user. Press On/Off key to acknowledge error and disable triple beep.

Arrow Keys:

Cook, Hold and Probe Temperature, and the Time setting can be adjusted by pressing the Arrow keys. Pressing and releasing the Arrow key will increase settings in increments of one. To change a setting more rapidly, press and hold the Arrow key. Once the setting reaches a number divisible by 10, it will begin to increase in increments of 10.

Green and Amber Indicators:

Each program key includes a green

Green

light which indicates a requirement for additional programming by the operator or the current operational

Amber

state of the oven. The cook, time, prob e, and hold keys include an amber

indicator light to identify the information being displayed.

Power Fail Detect:

If the power were to fail for any reason while heating, the control will retain, in memory, the programmed operating conditions. When power is restored, the control will resume operating from the point where it was interrupted and the On/Off indicator light will flash, indicating that such an event did occur. The operator can acknowledge the power failure by pressing the On/Off key. Pressing the key will display the amount of time that the power has been off. The control will stop counting the amount of time the power has been off when it has been off for more than 24 hours.

NOTE: If such an event has occurred, it is strongly recommended that you ensure the food is safe for consumption according to local health regulations.

Display High/Low Probe Temperatures:

To observe the recorded maximum or minimum probe temperature when cooking by probe, press the following keys while the probe remains in the product:

Highest Temperature: Press probe Key and up arrow Key at same time.

Lowest Temperature: Press probe Key and down arrow Key at same time.

co ok in g g ui deli ne s - de lu xe co nt rol • 9

Probe Usage:

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

Only the tip of the probe senses the internal product temperature; therefore, it is important the tip be placed correctly 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 meat roast or poultry breasts, push the probe in from a straight downward position or in from the side to the center position. If placing 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.

NOTE: When cooking by probe, insert the probe into the raw product after the oven has been preheated.

WAIT ONE FULL MINUTE to allow the probe temperature to decrease to the internal temperature of the product. Press the start button to begin the cooking process after this probe temperature adjustment period. A false probe reading of the internal product temperature will cause the oven to default to a holding temperature.

Probe Calibration:

1. To verify product probe calibration, place the probe in a warm glass of water along with a quality independent digital thermometer and press the probe key for five (5) seconds. Compare readings.

2. If calibration is required, the unit must be in the power up hold mode. From the off state turn the unit on. The unit will begin to operate in the power up hold mode, press the probe key for eight (8) seconds until the unit beeps twice and a temperature is displayed. Adjust the probe temperature to match the independent probe by pressing the up or down arrows to increase or decrease the temperature. Repeat step 1 to verify.

3. Repeat steps 1 and 2 to verify the probe calibration as necessary.

OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

Cook/Hold/Smoke Instructions

Press and release control On/Off key. 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 On/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.

To set Cook temperature — Press cook Key. Oven preheat indicator will illuminate and the last set cooking temperature is displayed. To change the cook temperature, press the up or down arr ow Keys.

If cooking by time — press the time Key. The green time indicator will illuminate and the last set cooking time will be displayed. To change the set time, press the up or down arrow Key. The display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the pro be Key. The green probe indicator will illuminate and the last set internal product temperature will be displayed. To change the set temperature, press the up or down arrow Key. The display will alternate between the set temperature, the elapsed time, and the probe temperature.

To set Hold temperature — Press the hold Key. The green cook indicator light will remain illuminated. To change the hold temperature, press the up or down arrow Key. The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode. Oven will remain in the hol d mode until the on/off key is pressed.

To set Smoke time (hot smoke) — Press smoker Key. To set the smoke time desired, use up or dow n ar row key. The last set time will be displayed. See following page for additional Smoking

Procedures.

Press Start key to begin cooking cycle.

To Cook/Hold/Smoke using Preset Menu Keys

Press Desired Pre Set Key (A through H). preset Keys with stored cooking programs will have green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep periodically when it has reached a preheat ready state, and both the Ready and Start indicator lights will flash. To program a preset menu key, see Programming a Preset in this manual.

Press Start key to begin cooking cycle.

CAUTION

TO MAINTAIN SAFE TEMPERATURE LEVELS, COLD FOOD FOR RETHERMALIZATION OR REHEATING MUST NEVER BE ADDED TO THE OVEN WHILE HOT FOODS ARE BEING HELD.

co ok in g g ui deli ne s - de lu xe co nt rol • 10

GENERAL OPERATION - DELUXE CONTROL OVENS

Programming a Preset

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

To set Cook temperature — Press cook Key. Oven preheat indicator will illuminate and the last set cooking temperature is displayed. To change the cook temperature, press the up or down arr ow Keys.

If cooking by probe — press the pro be Key. The green probe indicator will illuminate and the last set internal product temperature will be displayed. To change the set temperature, press the up or dow n ar row Key. The display will alternate between the set temperature, the elapsed time, and the probe temperature.

OPERATION

To set Smoke time — Press smoker Key. To set the smoke time desired, use up or down arrow key. The last set time will be displayed.

Select a letter code for the product programmed by the previous steps. Press and hold the selected preset key for two seconds. When the preset has been saved, you will hear a one second beep and the preset light will illuminate.

Note: Only one preset can be programmed at a time. If programming an additional preset is desired, the unit must be started and stopped either by cycling the power to the cavity or by pressing the St art /St o p key. The last pr ese t 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 pre-programmed letter key selected.

Erasing a Preset

To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven cannot be running a pr ese t Menu program.

When the oven is in the power-up hold mode or in the preheat mode, press and hold the ca nce l Key and then the appropriate letter pr ese t Key to be erased for two seconds. When the preset has been erased the oven will beep for one second.

IMPORTANT - After programming a specific product into memory in a programmable preset

key, it is very important to make a written permanent record of the product and the program letter assigned. Menu card (PE-23384) is provided for this purpose.

co ok in g g ui deli ne s - de lu xe co nt rol • 11

OPERATION

A B C D E F G H I

GENERAL OPERATION - DELUXE CONTROL OVENS

Preset

Lock

Pr e set Keys Lock and Unlock

pr ese t Keys A through H can be locked in order to prevent storing, altering or erasing a program.

To lock the Pr ese t Keys, press and hold the “I” Key until the oven beeps. Release the “I” key. The green indicator on the “I” key will illuminate. Oven pr ese t Keys A through H are now locked.

Note: Only the oven pres et keys A through H are

affected by this lock-out in order to also allow the oven to be used with the unprogrammed Cook, Probe, or Hold modes.

To unlock the Pr ese t Keys, press and hold the ca nce l Key along with the “I” Key for two seconds until the “I” key light no longer illuminates. Release all keys. The oven preset keys are now unlocked.

Fahrenheit or Celsius Selection

With the control in the off mode,

press and hold the up arr o w Key until the

display shows the current selection. Press the up or down buttons to toggle between the two options. After each change the button must be released. The display must clear before the procedure can be repeated.

Control Panel Lock and Unlock

The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes.

To lock the control panel, press and hold the up arrow Key and then press the On/Off Key. You will hear a brief beep and the panel lock indicator will illuminate. Release all keys. The oven’s control panel is now locked.

Note: The control panel is now fully locked with the

exception of the On/Off Key and arrow keys. You will be unable to turn the oven control off at this point.

To unlock the control panel, press and hold the down arrow Key and then press the On/Off Key. You will hear three beeps and the panel lock indicator will extinguish. Release all keys. The panel is now unlocked and ready for normal use.

Beeper Volume Selection

With the control in the off mode, press and hold the Down Arrow Key

until the display shows the current control volume. Press the Up or Down Arrow Key to cycle through the four options (0 = Off, 1 = Low, 2 = Mid, 3 = High).

co ok in g g ui deli ne s - de lu xe co nt rol • 12

GENERAL OPERATION - DELUXE CONTROL OVENS

Preparation

Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity.

Wood Chips

Soak one full tray of wood chips in water for 5 to 10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.

OPERATION

WARNING

THE USE OF IMPROPER MATERIALS FOR THE SMOKING FUNCTION COULD RESULT IN DAMAGE, HAZARD, EQUIPMENT FAILURE OR COULD REDUCE THE OVERALL LIFE OF THE OVEN.

DO NOT USE SAWDUST

FOR SMOKING.

DO NOT USE WOOD CHIPS

SMALLER THAN THUMBNAIL SIZE.

Hot Smoke Procedure

Press and release power switch On /of f Control Key.

Press and set Co ok thermostat to required cooking temperature.

Press and set Ti me or p r obe .

Press and set Ho lD thermostat to required holding temperature.

The Oven is automatically programmed to preheat to the set cooking temperature. The oven will produce an audible signal when fully preheated.

Prepare product for cooking. Load product on shelves.

To Set Smoking Time

Press the Sm oke r Key. Press the Up and Dow n Ar r ow KeyS to select the smoke time in minutes. Press ST ArT .

Note: The smoking timer activates the heating

element located within the wood chip container when in either a cook or hold mode. The smoke element will not turn on during preheat or ready modes. A full wood chip container will produce smoke for a period of approximately 1 hour, even though the timer can go past one hour.

For maximum product tenderizing and to reduce labor

during peak preparation hours, products can be

cooked and held overnight.

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT

Guide to Low Temperature Cooking and Holding

provided with the oven.

co ok in g g ui deli ne s - de lu xe co nt rol • 13

Cold Smoke Procedure

To Enter Cold Smoke Mode

Press and release power switch On /of f Control Key.

Press and hold the Smoker Key for a period of 3 seconds.

To Set Cold Smoke Holding Temperature

The temperature will default to the last smoke holding temperature set by the user. The holding temperature range is 14°F to 205°F (-10°C to 96°C).

To increase this default temperature, press the Ho lD k e y and press the Up Arr o w to set a higher default temperature.

To Set Smoking Verification Temperature

(if d esi red)

Press the pr obe Ke y Press the Up and Dow n Ar r ow KeyS to select the verification temperature. The probe range is 14°F to 195°F (-10°C to 91°C).

This will incorporate the probe into the coldsmoking process and the control will alarm if the temperature exceeds the probe set point.

To Set Smoking Time

Press the Sm oke r Key. Press the Up and Dow n Ar r ow KeyS to select the smoke time in minutes.

Prepare product for smoking. Place stainless steel tray filled with ice on shelf above the smoker tray. Load product on shelves.

Press ST ArT .

Taste preference Minimum Smoking time Light Smoke Flavor 10 min. Medium Smoke Flavor 30 min. Heavy Smoke Flavor 40 min. Very Heavy Smoke Flavor 60 min. Extra Heavy Smoke Flavor 80 min.

OPERATION

GENERAL OPERATION - DELUXE CONTROL OVENS

SMOKING PROCEDURE OPTIONS

Many of the procedures listed in the front section of this guide can be adapted to the Alto-Shaam Smoker.

1. Follow the load capacities for the 750, 1000 and 1200

series ovens.

2. Follow the cooking and holding temperatures and

times listed.

3. Set the Smoking Timer for the amount of smoke

flavor desired.

A. ONE-STEP COOKING: After the COOK time is complete and the minimum

number of hours in the HOLD cycle have elapsed, the product may remain ON HOLD until serving time.

B. TWO-STEP COOKING:

Remove product from the oven after the minimum

number of hours in the HOLD cycle. Chill product quickly and prepare for refrigerated storage. Refrigerated product can be sauced and finished on a char-broiler, in a convection oven, a combination oven/steamer or in a salamander for a la carte service. This process takes between 8 and 15 minutes and insures a tender, juicy and fresh tasting product. When using cook/chill processing techniques, products have an extended storage life of 5 days which includes the day of preparation and the day of service.

SMOKING TIMES

It is recommended the operator be familiar with the taste preferences of the area. Initially experimenting with a minimal amount of smoking time is suggested.

LIGHT SMOKE FLAVOR ...... 10 MINUTES

MEDIUM SMOKE FLAVOR ...... 30 MINUTES

HEAVY SMOKE FLAVOR ...... 40 MINUTES

VERY HEAVY SMOKE FLAVOR ...... 60 MINUTES

EXTRA HEAVY SMOKE FLAVOR ...... 120 MINUTES

*FOR 60 MINUTES OR MORE: LOAD WOOD CHIP

CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.

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.

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 CyCL E

RE qU IR ED by fO OD CO DE

co ok in g g ui deli ne s - de lu xe co nt rol • 14

+ 37 hidden pages