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Alto-Shaam Electronically Operated Ovens Oven User Manual

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1. 8 767 SK III 1767 SK III Alaskan Strip Cod n eae Cut fillets into 5 to 6 oz 142 to 170 gm portions Place fillets side by side tightly together on pans y pans persheli position PER SHELF PAN PLACEMENT From the top of the oven pan slide position 1 4 and 7 MAXIMUM 6 pans QE CAPACITY Haddock may be substituted E PAN 12 x 20 x 2 1 2 M USAGE GN 1 1 530 x 325 x 65mm FINAL INTERNAL TEMPERATURE 150 F 66 C AT END OF OVERRIDE PERIOD TO COOK BY PROBE TO COOK BY TIME L Press and release control ON OFF key Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C A OVERNIGHT COOK amp HOLD Not Recommended B COOKING BY PRODUCT PROBE TEMPERATURE IS NOT m RECOMMENDED FOR THIS ITEM Press the TIME key Press the up and down arrows to set the cooking time to 1 1 2 to 2 hours PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to one hour 5 CLOSE THE OVEN DOOR CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS 5 N WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 3
2. OVERRIDE ALLOWANCE 6 F 3 3 C Press the PROBE key Press the up and down arrows to set the probe o Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key Press the up and down arrows to set the time at 20 minutes per pound for the first roast 44 minutes per kilogram plus add 30 minutes for each additional roast temperature to 160 F 71 C Insert probe in the product e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 6 Hours 24 Hours ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES BEEF STRIPLOIN PRODUCT SPECIFICATIONS and PREPARATION Loin Strip Loin Short Cut Boneless 8 to 12 lb 4 to 5 kg Season as desired Place roasts directly on the wire shelves with fat side down Place larger
3. Place chicken breasts on sheet pans side by side not quite touching Brush chicken with oil butter or margarine OPTIONAL and lightly sprinkle with salt pepper and paprika 500 SERIES 750 SERIES 1000 sERIES 1200 SERIES NUMBER OF SHELVES 3 4 none none 1 half size sheet 1 half size sheet pan 1 full size sheet pan 1full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 3 half size sheet pans 4 half size sheet pans 6 full size sheet pans 8 full size sheet pans 8 full size sheet pans CAPACITY 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 oN sHELVES GN 2 1 530 x 650 x 20mm NO SHELVES REQUIRED 18 x 13 1 oN sHELves GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED 18 x 12 x 1 GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 185 F 85 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE 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 qu HOLD d COOK OVERRIDE ALLOWANCE qu HOLD Press the COOK key E Press the up and down
4. 14831 STANDARD WITH DRAIN 1 7 8 48mm 14824 14824 EXTRA DEEP 2 7 16 62mm 1115 1115 1115 LEGS 6 ONE SET OF 4 FLANGED 5004863 PAN GRID WIRE 18 x 26 PAN INSERT PN 2115 SHELE STAINLESS STEEL FLAT WIRE SH 2324 RACK SH 2773 SH 2773 SH 2743 STACKING HARDWARE 5oosses 5004864 COOK amp HOLD SMOKERS OPTIONS amp ACCESSORIES DESCRIPTION 767 SK III 1767 SK III BUMPER FULL PERIMETER RUBBER 5004861 5004861 CARVING HOLDER PRIME RIB HL 2635 HL 2635 STEAMSHIP ROUND 4459 4459 CASTER PACKAGE 5 127mm 2 RIGID 2 SWIVEL W BRAKE 5004862 STANDARD 3 1 2 89mm 2 RiGID 2 SWIVEL W BRAKE STANDARD 5008017 2 1 2 64mm 2 RIGID 2 SWIVEL W BRAKE 5008022 LEGS 6 ONE SET OF 4 FLANGED PAN GRID WIRE 18 x 26 PAN INSERT PN 2115 SHELF STAINLESS STEEL FLAT WIRE SH 2324 SH 2324 RIB RACK SH 2743 SH 2743 STACKING HARDWARE 5004864 WOOD CHIPS 20 Ib BULK PACK APPLE WC 22543 WC 22543 CHERRY WC 22541 WC 22541 HICKORY WC 2829 WC 2829 SUGAR MAPLE WC 22545 WC 22545 LOW TEMPERATURE COOKING INTRODUCTION n OVEN CHARACTERISTICS The cabinet is equipped with a special low heat density 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 elimi
5. Press the PROBE key Press the up and down arrows to set the probe temperature to 170 to 175 F 77 to 79 C Insert the product probe in chicken thigh e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 8 Hours 30 Minutes When holding longer than 30 minutes cover chicken with clear plastic wrap TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES CHICKEN WHOLE PRODUCT SPECIFICATIONS and PREPARATION Chicken Whole 2 1 4 lb to 2 3 4 lb 1 to 1 2 kg Clean chicken and remove excess fat Brush chicken with oil butter or margarine OPTIONAL Season as desired and sprinkle with paprika For better whole bird fold chicken wings and tuck under the back of the bird Make slit in the skin of the chicken lower end of the bird cross chicken legs and insert both legs thro
6. o _ START indicated above CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MODEL 767 SK III 1767 SK III SHELVES PER 2 COMPARTMENT ITEMS PER SHELF 3 to 4 hams USAGE FINAL INTERNAL TEMPERATURE 160 F 71 C AT END OF OVERRIDE PERIOD Press and release control ON OFF key Press the COOK key Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C Press the TIME key Press the up and down arrows to set the time to 12 minutes per pound for the first ham 26 minutes per kilogram plus add 30 minutes for each additional ham Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour for each cycle as indicated above CLOSE THE OVEN DOOR T WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 2 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY 10 Hours ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW
7. TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C qu Press the HOLD key Press the up and down arrows to set the holding Qua temperature to 140 F 60 C 3 HOLD Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C COOK e Press the TIME key e 10 minutes per pound for the first roast 22 minutes per kilogram plus add 30 minutes for each additional roast HOLD E Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 30 F 17 C Press the PROBE key Press the up and down arrows to set the probe temperature to 100 F 38 C Insert the product probe gt CLOSE THE OVEN DOOR A WAIT FOR THE AUDIBLE sicnaL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 4 to 6 Hours 24 Hours CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE signa PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PR
8. CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none none TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 58 ELECTRONIC OVEN COOKING GUIDELINES SHEET CAKE PRODUCT SPECIFICATIONS and PREPARATION Use a favorite cake recipe or mix Pour batter in pans to one half the pan depth Keep oven door closed during the cooking cycle The cake is done when a toothpick inserted in the center of the cake is clean when removed MODELS AS 250 500 sERIES 750 SERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 3 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 3 half size sheet pans 4 half size sheet pans 4 full size sheet pans 4 full size sheet pans 4 full size sheet pans CAPACITY 18 x 13 x 1 GN 1 1 x 20mm NO SHELVES REQUIRED 18 x 13 x 1 GN 1 1 x 20mm NO SHELVES REQUIRED 18 x 26 x 1 GN 2
9. CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sicna PRESS x TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 8 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 48 ELECTRONIC OVEN COOKING GUIDELINES TURKEY WHOLE PRODUCT SPECIFICATIONS and PREPARATION Turkey Whole up to 25 lb 11 kg Turkey must be fully thawed Season as desired Rub with oil butter or margarine OPTIONAL Place directly on wire shelves MODELS AS 250 SERIES SERIES 1200 SERIES aa COMPARTMENT NUMBER OF SHELVES 1 Turke ITEMS 1 Turke 2 Turkeys 2 Turkeys 2 Turkeys APPROXIMATE MAXIMUM 1 Turkey 1 Turkey 2 Turkeys 4 Turkeys 4 Turkeys CAPACITY we ee OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Highly Recommended Open Full 175 F 79 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key Press and release control ON OFF key Press the HOLD key Press the up and
10. Refer 153 F 67 C 34 SECONDS to individual cooking instructions for the 155 F 68 C 22 SECONDS correct thermostat setting for the product 157 F 69 C precem being reheated ME 158 F 70 C SECONDS HOLDING TIME MAY INCLUDE POST OVEN HEAT RISE For maximum meat tenderizing and to reduce labor during peak preparation hours overnight cook and hold is highly recommended for many products Refer to 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 17 T 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 It is recommended the oven door remain closed during the cooking cycle Opening the door will only increase the
11. CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 66 ELECTRONIC OVEN COOKING GUIDELINES DOUGHNUTS PRODUCT SPECIFICATIONS and PREPARATION FROZEN PRECOOKED DOUGHNUTS Line sheet pans with baking pan liners and insert wire pan grid Evenly space doughnuts on wire grids Doughnuts can be heated from a thawed or fully frozen state For more even heating place pans with solid doughnuts toward the top of the oven compartment and doughnuts with holes toward the bottom of the compartment Approximate pan capacity 30 doughnuts per full size sheet pan MODELS AS 250 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 2 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 2 half size sheet pans 4 half size sheet pans 4 full size sheet pans 8 full size sheet pans 8 full size sheet pans CAPACITY 18 13 x 1 18 x 12 x 1 18 x 26 x 1 18 x 26 x 1 18 x 26 x 1 GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED N
12. The cheese cake is done when a toothpick inserted in the center is clean when removed To prevent cracking allow the cheese cake to remain in the oven until it reaches room temperature MODELS AS 250 500 sERIES 750 SERIES 1000 sERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 2 2 4 4 4 ITEMS 2 cakes 2 cakes 5 cakes 3 cakes 3 cakes PER SHELF APPROXIMATE MAXIMUM 4 cakes 4 cakes 20 cakes 12 cakes 12 cakes CAPACITY 8 to 10 round 8 to 10 round 8 to 10 round 8 to 10 round 8 to 10 round spring form pans spring form pans spring form pans spring form pans spring form pans 203mm to 254mm 203mm to 254mm 203mm to 254mm 203mm to 254mm 203mm to 254mm fz OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE NO Open Full N A TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT x lt DO NOT SET HOLD RECOMMENDED FOR THIS ITEM e Press the COOK key ra Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key Press the up and down arrows to select a cook time of approximately 90 min to 2 to 3 hours depending on pan depth uq OVERRIDE ALLOWANCE CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HA
13. 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 READY INDICATOR LIGHT Illuminates when the oven has finished preheating or has finished a cook cycle UP AND DOWN ARROWS Used to increase or decrease set time in addition to cooking holding and probe temperature settings E CONTROL IDENTIFICATION amp FUNCTION n 11 START KEY 15 HALO HEAT INDICATOR Used to initiate a selected mode sequence when When the oven is preheating the Halo Heat indicator pressed and released Any mode of operation can be will illuminate and remain steady until the oven stopped by pressing and holding the Start Key until reaches the set cooking temperature When the the control produces an audible signal temperature has stabilized the indicator will 12 GREEN INDICATOR LIGHTS illuminate periodically as the oven calls for heat Located within each function key the green light 16 PRESET PROGRAM KEYS functions as an operator prompt to indicate Provides memory storage and operation of up to additional operator action is required These eight operator set cooking programs for specific indicators also identify current mode of operation products A thru H 13 AMBER INDICATOR LIGHTS 17 LOCK KEY Located below the Cook Time Probe and Hold Keys I enables and disengages control lock
14. contacting the USDA FDA Food borne Illness Education Information Center All heated food must be maintained at 140 F to 150 F 60 C to 65 C after being heated Foods that have been heated followed by refrigerated storage must be reheated to a minimum of 165 F 74 C to prevent bacteria growth 9 All stored food items must be covered and placed in a cooler or freezer at a minimum height of 6 inches 152mm above the floor 9 Employees serving food preparing food or washing utensils must wear an effective hair covering 9 Employees must wash their hands before serving or preparing food 9 Soap and towels must be provided at the hand sink which must only be used for washing hands 9 No smoking or use of tobacco products is allowed in the food preparation or service area 9 All serving containers must be stored with food contact surfaces covered or in the down position 9 All utensils must be washed in a three compartment sink and dipped in a final sanitation rinse A pH test kit must be used to check the rinse water 9 Food preparation surfaces must not be used for the storage of non food items 9 All cold food must be stored at or below 40 F 4 C 9 Frozen foods must not be thawed at room temperature or in water Use the cooler for thawing and thaw foods slowly BOILING POINT OF WATER 212 F 100 C MINIMUM INTERNAL PRODUCT TEMPERATURE FOR REHEATING e RETHERMALIZING 165 F 74 C MINIMUM HOT FO
15. 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 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 CLEANING 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 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 S
16. x 2 1 2 10 x 12 x 2 1 2 10 x 12 x 2 1 2 GN 1 2 3 75 ltr GN 1 2 3 75 ltr GN 1 2 3 75 ltr 265 x 325 x 65mm 265 x 325 x 65mm 265 x 325 x 65mm OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional Closed 140 F 60 C TO COOK BY PROBE TO COOK BY TIME COOKING BY PRODUCT PROBE o Press and release control ON OFF key TEMPERATURE IS NOT RECOMMENDED FOR THIS ITEM uu The probe cannot be inserted temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD EF Press the COOK key E Press the up and down arrows to set the cooking temperature to 275 F 135 C COOK Press the TIME key See pan placement diagrams and timer setting shown on next page into a frozen product OVERRIDE ALLOWANCE CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 16 to 18 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGL
17. 1 25mm thick Spray or coat sheet pans with oil butter or margarine Place steaks side by side on sheet pans Season as desired MODELS AS 250 500 sERIES 750 SERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 3 4 4 none none ITEMS 7 to 8 steaks per pan 7 to 8 steaks per pan 15 steaks per pan 15 steaks per pan 15 steaks per pan PER SHELF 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE 21 to 24 salmon steaks 28 to 32 salmon steaks 60 salmon steaks 75 salmon steaks 75 salmon steaks MAXIMUM 1 half size sheet pan 4 half size sheet pans 4 full size sheet pans 5 full size sheet pans 5 full size sheet pans CAPACITY 18 x 13 x 1 18 x 13 x 1 on sugwszs 18 x 26 x 1 SHELVES 18 x 26 x 1 18 x 26 x 1 GN 1 1 530 x 325 x 20mm GN 1 1 530 x 325 x 20mm GN 2 1 530 x 650 x 20mm GN 1 1 530 x 650 x 20mm GN 1 1 530 x 650 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half Open 155 F 68 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key e Press and release control ON OFF key qu amp temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the ho
18. 1 Roast 4 Roasts 6 Roasts 9 Roasts 9 Roasts MAXIMUM 12 lb 5 kg up to 40 lb 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional One Half Open RARE 130 F 54 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE qu temperature to 140 F 60 C 2 Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C cook Press the TIME key 8 to 11 Ib ROASTS 4 to 4 5 kg 8 minutes per pound for the first roast 18 minutes per kilogram plus add 10 minutes for each additional roast qua Press the HOLD key amp Press the up and down arrows to set the holding Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C HOLD E Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 30 40 F 17 22 C Depending on size Press the PROBE key Press the up and down arrows to set the probe temperature to 100 F 38 C Insert the product probe 12 Ib ROASTS 5 kg 10 minutes per pound for the first roast 22 minutes per kilogram plus add 10 minutes for each additional roast gt CLOSE THE OVEN DOOR A WAIT FOR THE AUDIBLE sicnaL PRESS
19. 1 x 20mm NO SHELVES REQUIRED 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Open Full COOKING BY PRODUCT PROBE TEMPERATURE IS NOT d DO NOT SET RECOMMENDED FOR THIS ITEM Press the COOK key Press the up and down arrows to set the cooking temperature to 325 F 163 C OVERRIDE ALLOWANCE Press the TIME key Press the up and down arrows to select a cook time of approximately 1 1 2 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none none TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 59 ELECTRONIC OVEN COOKING GUIDELINES CHEESE CAKE PRODUCT SPECIFICATIONS and PREPARATION Use a favorite cheese cake recipe or mix Pour batter into springform pans and bake in a preheated oven
20. 1200 SERIES BE ON COMPARTMENT NUMBER OF SHELVES EF Er 1 half size sheet pan 1halfsizesheetpan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan PER SHELF APPROXIMATE MAXIMUM 2 half size sheet pans 3 half size sheet pans 3 full size sheet pans 5 full size sheet pans 5 full size sheet pans CAPACITY 18 13 x1 18 x 13 x 1 18 x 26 x 1 18 x 26 x 1 15x26 x4 GN 1 1 20mm deep GN 1 1 20mm deep GN 2 1 20mm deep GN 1 1 20mm deep GN 1 1 20mm deep NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 150 F 66 C TO COOK BY TIME e Press and release control ON OFF key COOKING TIME TO BE SET 2 1 2 hours DO NOT ALLOW THE PRODUCT TO REMAIN IN m Press the HOLD key THE OVEN FOR THE FULL SET COOKING TIME RES Press the up and down arrows to set the Set an independent timer or mechanical bill timer on holding temperature to 160 F 71 equipped models using the following guidelines HOLD Press the COOK key 45 to 60 t Press the up and down arrows to set the ENS cooking temperature to 275 F 135 C MAKE CERTAIN PRODUCT REACHES THE FULLY Press the TIME key HEATED TEMPERATURE Press the up and down arrows to select a cook time of approximately 2 1 2 hours CHE
21. 121 C Press the TIME key temperature to 90 F 32 C FULL LOAD TO RARE 1 Hour Insert the product probe e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES VEAL LOIN PRODUCT SPECIFICATIONS and PREPARATION Veal Loin Trimmed 8 to 10 lb 4 to 5 kg Season as desired and place directly on wire shelves 500 SERIES 750 SERIES 1000 sERIEs 1200 SERIES NUMBER OF SHELVES 1 2 2 3 3 ITEMS 1 Roast 2 Roasts 4 Roast 3 Roasts 3 Roasts PER SHELF 9 9 OASIS 9 e APPROXIMATE MAXIMUM 1 Roast 4 Roasts 8 Roasts 9 Roasts 9 Roasts CAPACITY om domom OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half pen MEDIUM RARE 140 F 60 C TO COOK BY
22. 250 F 121 C COOK 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 beet Press the HOLD key Press the up and down arrows to set the holding CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED N CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sica PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 6 or More Hours 24 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES HAMBURGERS PRODUCT SPECIFICATIONS and PREPARATION Ground Beef fresh not frozen 5 oz 142 grams per patty minimum Ground Beef frozen 5 oz 142 grams per patty MINIMUM Place hamburger patties side by side directly on sheet pans ADDITIONAL INFORMATION Cooking time depends on the desired degree of doneness Check internal product temperature before removing the product from the oven Always follow local health hygiene regulations f
23. 71 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qu Press the HOLD key Press the up and down arrows to set the holding Qua temperature to 160 F 71 C 3 HOLD Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C cook Press the TIME key 12 minutes per pound for the first ham 26 minutes per kilogram plus add 30 minutes for each additional ham HOLD E e Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C cook OVERRIDE ALLOWANCE 12 F 7 C Press the PROBE key Press the up and down arrows to set the probe temperature to 148 F 64 C Insert the product probe gt CLOSE THE OVEN DOOR A WAIT FOR THE AUDIBLE sicnaL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 to 2 Hours 10 Hours CLOSE THE OVEN DOOR 9 K WAIT FOR THE AUDIBLE signa PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF
24. BEGINNING THE COLD SMOKE PROCEDURE Soak wood chips in water according to directions 5 to 10 minutes fill wood chip container full and insert in chip holder located at the back of the oven Fill pan with ice and locate pan in shelf position number 7 just above wood chip container Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position SIDE VIEW TOP VIEW Insert product probe into the center of the middle salmon fillet located in the top shelf position or central shelf position when smoking a full load To maintain proper color the internal temperature of the salmon must not exceed 77 F 25 C For this reason it is important to begin the smoking process with the oven at room temperature Make certain oven vents are closed Close oven door and set the SMOKE TIMER for 10 to 20 minutes depending on taste preference Smoke time operates concurrently with oven time The fillets must remain in the oven for a total period of 2 hours Do not open the oven door during this 2 hour period Following the required oven time remove the fillets cover with clear plastic wrap and refrigerate until fully chilled FOOD HOLDING amp SANITATION FOOD HOLDING FUNCTION amp VALUE In the previous sections cooking procedures in the Halo Heat Low Temperature Cooking and Hold
25. BY TIME Press and release control ON OFF key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT Press the up and down arrows to set the holding RECOMMENDED FOR THIS ITEM temperature to 160 F 71 C OCs d h Press the COOK key Press the HOLD key HOLD Press the up and down arrows to set the cooking temperature to 275 F 135 C OVERRIDE ALLOWANCE cook Press the TIME key Press the up and down arrows to set the time to 1 1 2 to 2 1 2 hours CLOSE THE OVEN DOOR AK WAIT FOR THE AUDIBLE sieoN PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sicna PRESS x TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 3 to 4 Hours none Holding time will vary greatly depending on the type of fish and the initial product moisture content TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 52 ELECTRONIC OVEN COOKING GUIDELINES SALMON STEAKS PRODUCT SPECIFICATIONS and PREPARATION Salmon Steaks 6 to 8 oz 170 to 227 grams
26. Bake in a preheated oven Custard is done when product has set or when knife inserted in center of cup is clean when removed MODELS AS 250 500 sERIES 750 SERIES 1000 sERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 3 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 3 half size sheet pans 4 half size sheet pans 4 full size sheet pans 5 full size sheet pans 5 full size sheet pans CAPACITY 18 x 13 x 1 18 x 13 x 1 18 x 26 x 1 18 x 26 x 1 18 x 26 x 1 GN 1 1 x 20mm GN 1 1 x 20mm GN 2 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE NO Closed N A TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT x 2 DO NOT SET HOLD RECOMMENDED FOR THIS ITEM EF Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 121 C COOK Press the TIME key Press the up and down arrows to select a cook time of approximately 60 90 min 4 oz ramekins up to 3 hours for 4 steam pans OVERRIDE ALLOWANCE CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED
27. DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES PORK LOIN PRODUCT SPECIFICATIONS and PREPARATION Pork Loin Boneless Tied 8 to 10 lb 4 to 5 kg Season as desired and place roasts directly on wire shelves for cooking 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 2 2 3 3 3 ITEMS 2 Roast 2 Roast 3 Roast 3 Roast 3 Roast PER SHELF Oasts Oasts OastS Oasts APPROXIMATE 4 Roasts 4 Roasts 9 Roasts 9 Roasts 9 Roasts MAXIMUM up to 40 lb 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Highly Recommended One Half Open 155 F to 165 F 68 C to 74 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qua temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C OVERRIDE ALLOWANCE 12 F 7 C Press the PROBE key Press the up and dow
28. GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES CORNED BEEF PRODUCT SPECIFICATIONS and PREPARATION Corned Beef 9 to 12 lb 4 to 5 kg Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf 500 SERIES 750 SERIES 1000 sERIEs 1200 SERIES NUMBER OF SHELVES 2 2 2 3 3 ITEMS 1 2 roasts 3 to 4 roasts 2 to 3 roasts 2 to 3 roasts PER SHELF 9 One TO 9 519 2 roasts 4 roasts 6 to 8 roasts 6 to 9 roasts 6 to 9 roasts MAXIMUM up to 24 Ib 11 kg up to 40 lb 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE MUST DO OVERNIGHT ONE HALF OPEN 175 F 79 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE COOKING BY PRODUCT PROBE TEMPERATURE IS NOT RECOMMENDED FOR THIS ITEM qu HOLD d COOK OVERRIDE ALLOWANCE temperature to 160 F 71 C Press the COOK key E Press the up and down arrows to set the cooking temperature to
29. HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Highly Recommended One Half Open 165 to 170 F 74 to 77 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE COOKING BY PRODUCT PROBE TEMPERATURE IS NOT RECOMMENDED FOR THIS ITEM qu HOLD d COOK OVERRIDE ALLOWANCE qu HOLD temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C COOK e Press TIME key Press the up and down arrows to set 15 minutes per pound for the first roast 33 minutes per kilogram plus add 30 minutes for each additional roast CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED N CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sica PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 2 Hours 12 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTE
30. Make certain the cabinet doors are securely closed and THE HOLDING TEMPERATURES LISTED ARE SUGGESTED reset the thermostat to 180 F 82 C GUIDELINES ONLY ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES ALWAYS FOLLOW LOCAL THIS WILL NOT NECESSARILY HELATH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS BE THE FINAL SETTING Proper temperature range for the products being held will depend on the type and quantity of product When holding food for prolonged periods it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140 to 200 F 60 to 93 C 85 fe FOOD HOLDING amp SANITATION SANITATION and HANDLING Food flavor and aroma are usually so closely related it is difficult if not impossible to separate them There is also an important inseparable relationship between cleanliness and food flavor Cleanliness top operating efficiency and appearance of equipment contribute considerably to savory appetizing foods Good equipment that is kept clean works better and lasts longer Most food imparts its own particular aroma and many foods also absorb existing odors Unfortunately during this absorption there is no distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are
31. PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME Maximum holding time varies from product to product none Generally expect a 1 to 3 hour maximum holding time for product acceptability TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 61 ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE ENTREE PANS PRODUCT SPECIFICATIONS and PREPARATION PREHEAT THE OVEN PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN Leave product in the original container with foil cover in place Pour 1 2 gallon 1 liter of hot water into the drip pan located on the bottom surface of the oven compartment Place containers directly on wire shelves according to the diagram shown MODELS AS 250 500 sERIES 750 SERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER osme J _ j s j m 4 foil half size pans 2 foil half size pans 2 foil half size pans PER SHELF APPROXIMATE 12 foil half size pans 10 foil half size pans 10 foil half size pans 4 1 4 qts 4 1 4 qts 4 1 4 qts 10 x 12
32. TIME Press and release control ON OFF key TO COOK BY PROBE e Press and release control ON OFF key qu Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C Press the HOLD key Press the up and down arrows to set the holding temperature to 150 F 66 C qu HOLD Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C COOK e Press the TIME key e 12 minutes per pound for the first roast 26 minutes per kilogram plus add 20 minutes for each additional roast HOLD E Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 40 F 22 C Press the PROBE key Press the up and down arrows to set the probe temperature to 100 F 38 C Insert the product probe gt CLOSE THE OVEN DOOR A WAIT FOR THE AUDIBLE sicnaL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 10 Hours CLOSE THE OVEN DOOR 9 K WAIT FOR THE AUDIBLE signa PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DON
33. TIME rx L Press and release control ON OFF key 6 ducks per shelf 12 ducks 60 Ib 27 kg OVERNIGHT COOK amp HOLD Not Recommended Press and release control ON OFF key Press the COOK key Press the up and down arrows to set the cooking temperature to 300 F 149 C Press the COOK key amp Press the up and down arrows to set the cooking temperature to 300 F 149 C ee COOK OVERRIDE ALLOWANCE 20 F 11 C Press the PROBE key Press the up and down arrows to set the probe temperature to 165 to 170 F 74 to 77 C Insert the product probe into a duck thigh Press the TIME key Press the up and down arrows to set the cooking time to 3 to 3 1 2 hours Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the up and down arrows to set the holding temperature to 160 F 71 C qua HOLD Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour 1 Press the HOLD key 5 CLOSE THE OVEN DOOR CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS 5 N WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING T
34. TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 4 Hours 12 Hours CLOSE THE OVEN DOOR 9 WAIT FOR THE AUDIBLE signa PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES BEEF ROUND PRODUCT SPECIFICATIONS and PREPARATION Beef Round Top Inside Untrimmed 14 to 23 Ib 6 to 10 kg Beef Round Bottom Gooseneck Untrimmed 14 to 23 Ib 6 to 10 kg Season as desired Place roasts directly on wire shelves with fat side down Place larger roasts toward the top of the oven compartment 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 1 10 2 ITEMS 1 23 Ib 10 kg Roast 2 23 Ib m kg Roasts 2 23 Ib m kg Roasts PER SHELF 1 Roast 2 14 lb 6 kg Roasts 3 roasts 3 14 lb 6 kg Roasts 3 14 Ib 6 kg Roasts APPROXIMATE 1 Roast 2 Large Roasts 6 Roasts 6 Large Roasts 6 Large Roasts MAXIMUM or 4 Small Roasts or 9 Small Roasts or 9 Small Roasts CAPACITY up to 23 Ib 10 kg up to 40 Ib 18 kg up to 100 Ib 45
35. The red indicator light will HAM 160 175 F go OUT after approximately 30 minutes preheat time dun LAMB 160 175 F or when the air temperature inside the unit reaches the temperature set by the operator Verify the full CHICKEN Eilad Baked preheated temperature with the holding temperature DUCK ee TURKEY 160 175 gauge located on the control panel of the cabinet GENERAL 160 175 2 LOAD THE CABINET WITH HOT FOOD ONLY FISH Baked Fried 160 175 F LOBSTER 160 175 F The purpose of the holding cabinet is to maintain hot SHRIMP Fried 160 175 F food at proper serving temperature BAKED GOODS Only HOT food should be placed into the cabinet Before loading the cabinet with food use a food CASSEROLES 160 175 F DOUGH Proofi 80 100 F 27 38 G thermometer to make certain all products are at an x EGGS Fried 150 160 F 66 71 C internal temperature range of 140 to 160 F EBOZEN ENTREES 60 to 71 C Any food product not within the proper HORS D OEUVRES 160 180 F 71 82 C PASTA 160 180 F 71 82 C temperature range should be heated before loading into PIZZA 160 180 F 71 82 C the holding cabinet POTATOES sse PLATED MEALS 140 165 F 60 74 C 3 RESET THE THERMOSTAT TO 180 F 82 C one adieu dd SOUP 140 200 F 60 93 C
36. arrows to set the cooking temperature to 275 F 135 C Press the TIME key 1 1 2 to 2 hours for the first pan plus add 30 minutes for each additional pan CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED N CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sica PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES CHICKEN PIECES and HALVES PRODUCT SPECIFICATIONS and PREPARATION Chicken 2 1 2 lb to 2 3 4 Ib 1 1 kg to 1 2 kg average weight Clean chicken and remove excess fat Brush chicken with oil butter or margarine OPTIONAL Season as desired and sprinkle with paprika When holding longer than 30 minutes cover chicken with clear plastic wrap 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 2 3 3 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size she
37. caused by bacteria growth Sourness rancidity mustiness stale or other OFF flavors are usually the result of bacterial activity The easiest way to insure full natural food flavor is through comprehensive cleanliness This means good control of both visible soil dirt and invisible soil microorganisms Clean surfaces don t smell This is a basic and important fact to assure good quality in food of all kinds A thorough approach to sanitation will provide essential cleanliness It will assure an attractive appearance of equipment along with maximum efficiency and utility More importantly a good sanitation program provides one of the key elements in the prevention of food borne illnesses A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food borne illnesses Temperature monitoring and control during receiving storage preparation and the service of foods are of equal importance 86 The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature HOT FOODS 40 to 140 F DANGER ZONE 4 to 60 C 70 to 120 F CRITICAL ZONE 21 to 49 C 140 to 165 F SAFE ZONE 60 to 74 C COLD FOODS ABOVE 40 F DANGER ZONE ABOVE 4 C 40
38. full probe length with a disposable alcohol pad to clean and sanitize before inserting in a product Only the tip of the probe senses the internal product temperature therefore it is important the tip of the probe is properly placed in the product for internal temperature accuracy Push the probe tip halfway into the product positioning the tip at the center of the food mass When inserting the probe into solid foods such as a meat roast or poultry push the probe in from a straight downward position or in from the side to the center position If placing the probe into a semi liquid or liquid product the probe cable must be secured to keep the probe positioned properly Do not let the probe tip touch the edges bottom or side of a container Tape the probe cable to the lip or edge of the container 10 Display High Low Probe Temperatures To observe the recorded maximum or minimum probe temperature during a cooking program press the following keys Highest Temperature Press Probe key and Up A Arrow key at same time Lowest Temperature Press Probe key and Down V 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 2 whic
39. key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qu temperature to 140 F 60 C Press the HOLD key Press the up and down arrows to set the holding qu HOLD HOLD E Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 45 to 50 F 25 to 28 C Press the PROBE key Press the up and down arrows to set the probe temperature to 90 F 32 C for rare Insert the product probe Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key Press the up and down arrows to set the timer to 1 1 2 hours gt CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicnaL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 4 Hours CLOSE THE OVEN DOOR 9 K WAIT FOR THE AUDIBLE signa PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATION
40. kg up to 100 Ib 45 kg up to 100 Ib 45 kg OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE Small Cuts Optional AFTER OVERRIDE Large Cuts Highly One Half Open RARE 130 F 54 C Recommended TO COOK BY TIME TO COOK BY PROBE Press and release control ON OFF key qua HOLD qua temperature to 140 F 60 C temperature to 140 F 60 C Press the HOLD key Press the up and down arrows to set the holding Press the HOLD key Press the up and down arrows to set the holding HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 30 F 17 C Press the PROBE key Press the up and down arrows to set the probe Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key 14 Ib 6 kg ROASTS 10 minutes per pound for the first roast 22 minutes per kilogram plus add 15 minutes for each additional roast 15 to 23 Ib 7 to 10 kg ROASTS 10 minutes per pound for the first roast 22 minutes per kilogram plus add 30 minutes for each additional roast temperature to 100 F 38 C Insert the product probe e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL P
41. minutes Pour the quiche mixture into the prebaked shells and bake in a preheated oven Quiche is done when product sets up MODELS AS 250 500 sERIES 750 SERIES 1000 sERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 2 2 4 ITEMS APPROXIMATE MAXIMUM 4 quiche 4 quiche 20 quiche 24 quiche 24 quiche CAPACITY 8 to 9 pie plate 8 to 9 pie plate 8 to 9 pie plate 8 to 9 pie plate 8 to 9 pie plate 203mm to 229mm 203mm to 229mm 203mm to 229mm 203mm to 229mm 203mm to 229mm OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE NO Open Full N A TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT quu Press the HOLD key OD Press the up and down arrows to set the RECOMMENDED FOR THIS ITEM holding temperature to 160 F 71 C HOLD Press the COOK key Press the up and down arrows to set the cooking temperature to 275 F 135 C Press the TIME key Press the up and down arrows to select a cook time of approximately 2 hours or until product sets up CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED l CLOSE THE OVEN DOOR amp WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 5 Hours TIME REQUIRED IN HOLD CYCL
42. roasts toward the top of the oven compartment 500 SERIES 750 SERIES 1000 1200 SERIES NUMBER OF SHELVES 2 2 2 3 3 ITEMS APPROXIMATE 2 roasts 4 roasts 8 roasts 9 roasts 9 roasts MAXIMUM up to 24 Ib 11 kg up to 40 Ib 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE OPTIONAL ONE HALF OPEN RARE 130 F 54 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C qua HOLD dome Press the COOK key F Press the up and down arrows to set the cooking temperature to 250 F 121 C cook Press the TIME key 8 to 10 Ib ROASTS 4 to 4 5 kg 8 minutes per pound for the first roast 18 minutes per kilogram plus add 8 minutes for each additional roast 12 Ib ROASTS 5 kg 10 minutes per pound for the first roast 22 minutes per kilogram plus add 8 minutes for each additional roast qu Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C HOLD E Press the COOK key amp Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 30 40 F 17 22 C Depending on size Press the PROBE key Press the
43. savory appetizing food There is an important relationship between cleanliness and food flavor and aroma Good equipment that is kept clean 2 E 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 CLEAN THE EXTERIOR OF THE CABINET 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 CHECK OVERALL CONDITION OF THE 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 CHECK THE COOLING FAN IN THE OVEN CONTROL AREA 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 assembly with warm detergent 9 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 C
44. sheet pans with oil Wipe trout with a damp towel and place side by side on sheet pans Season as desired MODELS AS 250 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES COMPARTMENT NUMBER OF SHELVES 4 none none ITEMS 6 trout 6 trout 12 trout 12 trout 12 trout PER SHELF 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM CAPACITY 24 trout 36 trout 72 trout 96 trout 96 trout 4 half size sheet pans 6 half size sheet pans 6 full size sheet pans 8 full size sheet pans 8 full size sheet pans 18 x13 x 1 18 x 13 x 1 ON SHELVES 18 x 26 x 1 ON SHELVES 18 x 26 x 1 18 x26 x1 GN 1 1 x 20mm GN 1 1 x 20mm GN 2 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half Open 155 160 F 68 71 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT Press the up and down arrows to set the holding RECOMMENDED FOR THIS ITEM temperature to 160 F 71 C OCs d h Press the COOK key Press the HOLD key HOLD Press the up and down arrows to set the cooking temperature to 275 F 135 C OVERRIDE ALLOWANCE cook Press the TIME key Press th
45. start mode prolonged preheat times between loads leave the oven in the hold mode Um To change the hold temperature press m PRESS HOLD KEY 27 the Up or Down Y Arrow key NOTE 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 uL PROGRAMMING PRESET MENU KEYS 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 orr 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 PRESS COOK KEY TO PREHEAT 625 The green indicator light on the Key will illuminate sy COOK e Last set cooking temperature will be displayed To
46. temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD Press the COOK key Press the up and down arrows to set the cooking temperature to 275 F 135 C CF Press the COOK key KY Press the up and down arrows to set the cooking temperature to 275 F 135 C OVERRIDE ALLOWANCE 10 F 6 C Press the PROBE key 7 Press the up and down arrows to set the probe temperature to 165 F 74 C PROBE Insert the product probe in hen thigh Press the TIME key Set cooking timer for 3 to 3 1 2 hours l CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 4 to 6 Hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 47 ELECTRONIC OVEN COOKING GUIDELINES DUCK WHOLE PRODUCT SPECIFICATIONS and PREPARATION Duck Whole 4 to 5 Ib 2 kg Sea
47. the smoke time in temperature condition minutes 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 OVEN DEFAULT TEMPERATURE ADJUSTMENT Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of 60 F 16 C to prevent the oven from producing heat TO INCREASE THE DEFAULT TEMPERATURE Press the HOLD KEY and press the up A arrow to set a higher default temperature mu e HOLD 72 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED BEEF BRISKET PRODUCT SPECIFICATIONS and PREPARATION 767 SK III 1767 SK III Beef Brisket Fresh 9 to 13 Ib 4 to 6 kg SHELVES PER 3 Season brisket as desired Place brisket directly on wire COMPARTMENT shelves fat side down Briskets can also be wrapped in ITEMS clear plastic wrap for the cooking smoking and holding function OPTIONAL PER SHELF MAXIMUM 3 to 4 roasts NOTE Due to the density of this cut of meat a 12 roasts smoking time of 1 hour will provide a gt CAPACITY up to 100 Ib 45 kg medium smoke flavor Wo FD m none X OVERNIGHT COOK amp HOLD FINAL INTERNAL TEMPERATURE 165 F 73 C AT END OF OVERRIDE PERIOD TO COOK BY PROBE TO COOK BY TIME Highly Recommended Press and release contro
48. 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 lr TEMPERATURE COOKING 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 the 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 p
49. up and down arrows to set the probe temperature to 90 F 32 C Insert the product probe gt CLOSE THE OVEN DOOR A WAIT FOR THE AUDIBLE sicnaL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 4 Hours 12 Hours CLOSE THE OVEN DOOR 9 K WAIT FOR THE AUDIBLE signa PRESS TO INDICATE OVEN HAS PREHEATED TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES BEEF SHORT RIBS PRODUCT SPECIFICATIONS and PREPARATION Short Ribs 2 to 3 lb 1 to 1 3 kg 10 12 oz portions Season as desired Place ribs side by side in pans For an overnight cook and hold cover pans loosely with clear plastic wrap to retain additional product moisture 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 3 3 3 none 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 APPROXIMATE MAXIMUM 3 half size sheet pans 3 full size sheet pans 4 full size sheet pans 4 full size sheet pans C
50. uu Role holding temperature Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C 2 Press the COOK key Kx Press the up and down arrows to set the cooking temperature to 250 F 121 C COOK OVERRIDE ALLOWANCE 25 F 14 C Press the PROBE key We Press the up and down arrows to set the probe temperature according to the chart shown below PROBE nsert the product probe PROBE TEMPERATURE SETTINGS RARE 105 F 41 C MEDIUM RARE 110 F 43 C MEDIUM 115 F 46 C MEDIUM WELL 125 F 52 C WELL 135 F 57 C Press the TIME key To cook to MEDIUM 10 minutes per pound for the first roast 22 minutes per kilogram plus add 15 minutes for each additional roast ADJUST TIME FOR OTHER INTERNAL TEMPERATURE REQUIREMENTS FINAL INTERNAL TEMPERATURE RARE 130 F 54 C MEDIUM RARE 135 F 57 C MEDIUM 145 F 63 C MEDIUM WELL 150 F 66 C WELL 160 F 71 C WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 10 Hours 2 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTER
51. 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 3 half size sheet pans 6 half size sheet pans 6 full size sheet pans 8 full size sheet pans 8 full size sheet pans CAPACITY 18 x 13 x 1 18 x 13 x 1 18 x 26 x 1 18 x 26 x 1 18 x 26 x 1 GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE NO Open Full N A TO COOK BY TIME Press and release control ON OFF key DO NOT SET COOKING TIME TO BE SET Fresh 1 full size sheet 20 minutes 2 3 full size sheet pans 45 minutes Press the COOK key Frozen 1 full size sheet pan 30 minutes Press the up and down arrows to set the 2 8 full size sheet pans 45 60 minutes cooking temperature to 325 F 163 C Cookies will continue to bake for approximately 3 minutes after being removed from the oven Take this factor into consideration to prevent over baking Place Press the TIME key cookies on bakery rack for cooling Press the up and down arrows to select a cook time j CLOSE THE OVEN DOOR T WAIT FOR THE AUDIBLE SIGNAL PRESS CN TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none none TIME REQUIRED IN HOLD
52. 49 C When cooking and holding overnight cover the pans amp Press the up and down arrows to set the cooking ES thermostat to 250 F 121 C When cooking and holding overnight cover the pans with clear plastic wrap for cooking Set cooking OVERRIDE ALLOWANCE 10 to 15 F 6 to 8 C thermostat to 250 F 121 C for 4 hours Press the PROBE key Press the up and down arrows to set the probe temperature to 175 F 79 C Insert the product probe in chicken thigh Press the TIME key Set cooking timer for 3 to 3 1 2 hours E CLOSE THE OVEN DOOR us A CLOSE THE OVEN DOOR a WAT FOR THE AUDIBLE SIGNAL D REESS A N WAIT FOR THE AUDIBLE siaNAL PRESS TO INDICATE OVEN HAS PREHEATED TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 8 to 10 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 46 ELECTRONIC OVEN COOKING GUIDELINES CORNISH HENS PRODUCT SPECIFICATIONS and PREPARATION Rock Cornish Hens 12 oz 340 grams each Clean hens and remove exce
53. ALTO SHAAM 4 HALO EAT LOW TEMPERATURE COOKING AND HOLDING GUIDELINES ALTO SHAAM HAL EAT LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX SECTION 1 Low Temperature Cooking Introduction SECTION 5 Smoker Operation Alto Shaam Halo Heat General Operation Smokers Low Temperature Cooking Facts Cooking Smoking Holding Procedures Meat and Nutrition Smoking Times Shrinkage Control and Cooking Time Hot Smoke Preventing Bacteria Growth Cold Smoke Labor and Equipment Cost Reduction Options and Accessories SECTION 6 Cooking amp Smoking Guidelines Smoked Beef Brisket SECTION 2 Low Temperature Cooking Operation Smoked Fresh Hams General Operation Manual Ovens Smoked Pork Ribs Oven Characteristics Smoked Duck Start Up Smoked Turkey Control Panel Identification Smoked Cod Cooking amp Holding Procedures Smoked Salmon Smoked Shrimp SECTION 3 Cleaning and Maintenance Smoked Beans Cold Smoked Salmon SECTION 4 Cooking Guideline Product Index SECTION 7 Food Holding and Sanitation Cooking Notes Food Holding Function amp Value General Holding Guidelines General Holding Cabinet Operation Holding Temperature Range Sanitation and Handling Processed Meats Food Safety Guidelines Poultry Miscellaneous W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 800 558 8744 u s a canapa FAX 262 251 7067 800 329 8744 u s a www alto sh
54. APACITY 12 x 20 x 2 1 2 18 x 13 x 1 on suetves 18 x 26 x 1 oN sHELvEs 18 x 26 x 1 18 x 26 x 1 EM 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 amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES AFTER OVERRIDE MUST Do Overnight One Half Open 170 TO 190 F 77 TO 88 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key qua COOKING BY PRODUCT PROBE U TEMPERATURE IS NOT RECOMMENDED FOR THIS ITEM Press the HOLD key Press the up and down arrows to set the holding HOLD temperature to 160 F 71 C ES dis COOK OVERRIDE ALLOWANCE Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key 3 hours for the first pan plus add 30 minutes for each additional pan e g 3 pans 4 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 6 Hours 18 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED
55. ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 73 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED FRESH HAMS PRODUCT SPECIFICATIONS and PREPARATION Pork Fresh Ham 14 to 17 lb 6 to 8 kg Season as desired and place hams directly on wire shelves NOTE This product requires 3 to 4 smoke cycles of 1 hour each with a full wood chip container for MAXIMUM hams each cycle Press the SMOKER key and up to 100 Ib 45 kg reset the smoke timer to one hour for q gt CAPACITY P each cycle Woa A PAN ELT Optional Press and release control ON OFF key Press the COOK key GZ Press the up and down arrows to set the cooking temperature to 250 to 275 121 to 135 OVERRIDE ALLOWANCE 12 F 7 C OVERNIGHT COOK amp HOLD Insert the product probe Press the PROBE key Press the up and down arrows to set the probe temperature to148 F 64 C Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qua HOLD Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour for each cycle as
56. AST PRODUCT SPECIFICATIONS and PREPARATION Turkey Breast 10 to 15 Ib 5 to 7 kg Turkey breast should be at a refrigerated temperature of 38 F to 40 F 3 C to 4 C when placed in a preheated oven Season as desired Brush with oil butter or margarine OPTIONAL and sprinkle with paprika Place breasts directly on wire shelves MODELS AS 250 SERIES a SERIES SERIES NUMBER OF SHELVES 1 Turkey Breast 2 Turkey Breasts 4 Turkey Breasts 3 Turkey Breasts 3 Turkey Breasts APPROXIMATE MAXIMUM 2 Turkey Breasts 4 Turkey Breasts 8 Turkey Breasts 9 Turkey Breasts 9 Turkey Breasts CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional Open Full 175 F 79 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key e 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 qu Press the HOLD key ese Press the up and down arrows to set the holding t t to 160 F 71 C Press the COOK key HOLD D 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 When cooking and holding overnight d temperature to 250 to 275 F 121 to 135 C set the cook thermostat at 250 F 121 C When cooking and holding overnight OVERR
57. 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 PRODUCT CLOSE THE OVEN DOOR note The oven will beep 3 times every 25 seconds until the oven is loaded and the Start key pressed 16 CONTROL OPERATION ET 9 PRESS AND RELEASE START KEY 9 5 The oven will beep START 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 note 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 te
58. CK INTERNAL PRODUCT TEMPERATURE BEFORE REMOVING PRODUCT FROM OVEN AND ADJUST HEATING TIME AS REQUIRED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS M TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 2 to 3 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 65 ELECTRONIC OVEN COOKING GUIDELINES COOKIES PRODUCT SPECIFICATIONS and PREPARATION Premixed frozen commercial cookie dough at room temperature Premixed frozen commercial cookie dough pieces Preheat oven at 325 F 163 C for a minimum of one hour Line full size sheet pans with baking pan liners Use a number 30 scoop to produce a 1 oz 28 gm cookie Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time Oven doors must remain closed during baking DO NOT OVER BAKE Approximate pan capacity 24 cookies per full size sheet pan MODELS AS 250 500 sERIES 750 SERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 3 none none 1 half size sheet pan 1 half size sheet pan
59. 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 LOCK PRE HEAT READY i MINUTES y m CONTROL IDENTIFICATION amp FUNCTION II 3C 9L 6 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 COOK KEY Temperature range 200 to 325 F 93 to 162 C Used to select cooking mode and to review the cook temperature setting TIME KEY e Maximum time 24 hours Used to select cook time and to review set time PROBE 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 HOLD KEY Temperature range 60 to 205 F 15 to 96 C Used to select food holding mode and to review the holding temperature LOCK INDICATOR When illuminated this symbol indicates that the settings used in the cooking sequence are locked and cannot be changed Lock function is controlled by preset key I ITEM OVEN PREHEAT INDICATOR e Illuminates until the oven is preheated LED DISPLAY Indicates interior oven air temperature internal product probe temperature and time
60. E BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 56 ELECTRONIC OVEN COOKING GUIDELINES RICE PRODUCT SPECIFICATIONS and PREPARATION Use converted long grain rice only Follow package directions for proportional amounts of rice to liquid Heat liquid or water to 170 F 77 C and add rice Fill pans to half the pan depth and cover pans with foil MODELS AS 250 500 sERIES 750 SERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES none none none 3 3 ITEMS E 7 1 full size 1 full size pan 2 full size pans 1 full size pan 1 full size pan APPROXIMATE MAXIMUM 2 full size pans 2 full size pans 4 full size pans 3 full size pans 3 full size pans CAPACITY 12 x 20 x 2 1 2 12 x 20 x 2 1 2 12 x 20 x 2 1 2 12 x 20 x 2 1 2 12 x 20 x 2 1 2 GN 1 1 x 65mm GN 1 1x 65mm GN 1 1 x 65mm GN 1 1 x 65mm GN 1 1 x 65mm OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional Closed 160 to 170 F 71 to 77 C TO COOK BY PROBE TO COOK BY TIME o Press and release control ON OFF key Press the
61. EALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES TENDERLOIN PRODUCT SPECIFICATIONS and PREPARATION Beef Loin Full Tenderloin Side Muscle Off Skinned 4 to 6 Ib 2 to 3 kg Season as desired Place tenderloin directly on wire shelves 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 2 2 3 3 3 2 Tenderloin 3 Tenderloin 5 Tenderloin 5 Tenderloin 5 Tenderloin PER SHELF APPROXIMATE MAXIMUM 4 Tenderloin 6 Tenderloin 15 Tenderloin 15 Tenderloin 15 Tenderloin CAPACITY OVERNIGHT amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half Open RARE 130 F 54 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press and release control ON OFF key qua Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C temperature to 140 F 60 C Press the HOLD key Press the up and down arrows to set the holding HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 40 F 22 C Press the PROBE key Press the up and down arrows to set the probe Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F
62. ENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES LAMB LEG PRODUCT SPECIFICATIONS and PREPARATION Lamb Leg Boneless Tied 8 to 11 Ib 4 to 5 kg Season as desired and place directly on wire shelves MODELS NUMBER OF SHELVES 1R 2R R 4R 4R PER SHELF oast oasts 6 Roasts oasts oasts APPROXIMATE 1 Roast 4 Roasts 12 Roasts 12 Roasts 12 Roasts MAXIMUM up to 40 Ib 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY 1200 SERIES an COMPARTMENT SERIES SERIES SERIES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional One Half Open SEE BELOW TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press and release control ON OFF key HOLDING TEMPERATURES RARE 140 F 60 C HOLDING TEMPERATURES Press the HOLD key Press the HOLD key RARE 140 F 60 C e Press the up and down meprum RARE 145 F 63 C arrows to set the MEDIUM 150 F 66 C MEDIUM WELL 160 71 C holding temperature WELL 160 F 71 C Press the up and down MEDIUM RARE 145 F 63 C arrows to set the MEDIUM 150 F 66 C MEDIUM WELL 160 F 71 C WELL 160 F 71 C
63. ERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 160 F 71 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key COOKING BY PRODUCT PROBE A TEMPERATURE IS NOT Press the HOLD key Press the up and down arrows to set the holding RECOMMENDED FOR THIS ITEM gere DOORS HOLD Press the COOK key d Press the up and down arrows to set the cooking temperature to 250 F 121 C Press TIME key Press the up and down arrows to set the timer for 1 1 2 to 2 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE sIGNALPRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES CHICKEN BREASTS PRODUCT SPECIFICATIONS and PREPARATION Chicken Breasts Boneless 4 to 8 oz 113 to 227 grams
64. 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 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 Quantity and quality of product 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 SHRINKAGE DIVIDED BY 100 Ib 45 kg Cooked Beef Roast 95 Ib 43 kg AMOUNT OF SHRINKAGE 5 0 Ib 2 kg 0 05 5 0 05 5 STARTING WEIGHT 5 0 45 2 0 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 sanitary procedures be followed at all times during foo
65. F or BELOW SAFE ZONE 4 C or BELOW FROZEN FOODS ABOVE 32 F DANGER ZONE ABOVE 0 C CRITICAL ZONE 18 to 0 C SAFE ZONE 18 or BELOW 0 to 32 F 0 or BELOW A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal product temperature and the routine monitoring of internal temperatures from receiving through service Personal cleanliness is generally the most difficult field to control Rigid rules of personal hygiene and practice must be instituted and maintained with standards set at the highest levels Most food borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation All these factors are important to build quality service as the foundation of customer satisfaction FOOD HOLDING amp SANITATION E FOOD SAFETY GUIDELINES Safe food handling practices to prevent food borne illness is of critical importance to the health and safety of your customers HACCP an acronym for Hazard Analysis at Critical Control Points is a quality control program of operating procedures to assure food integrity quality and safety Taking steps necessary to augment food safety practices are both cost effective and relatively simple While HACCP guidelines go far beyond the scope of this booklet additional information is available by
66. G THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 51 ELECTRONIC OVEN COOKING GUIDELINES FISH BAKED PRODUCT SPECIFICATIONS and PREPARATION Fish Fillets Fresh or Frozen 6 to 8 oz 170 to 227 grams Spray or coat sheet pans with oil Place fillets side by side on sheet pans Season as desired MODELS AS 250 500 sERIES 750 sERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER or s a o mme mw 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM half size sheet pans 4 half size sheet pans 6 full size sheet pans 8 full size sheet pans 8 full size sheet pans CAPACITY 18 x 13 x 1 18 x 13 x 1 ON SHELVES 18 x 26 x 1 ON SHELVES 18 x 26 x 1 18 x 26 x 1 GN 1 1 20mm deep GN 1 1 x 20mm GN 2 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half Open 160 F 71 C TO COOK BY PROBE TO COOK
67. HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C COOKING BY PRODUCT PROBE TEMPERATURE IS NOT RECOMMENDED FOR THIS ITEM qu HOLD x amp COOK Press the COOK key Press the up and down arrows to set the cooking temperature to 275 F 135 C OVERRIDE ALLOWANCE Press the TIME key Press the up and down arrows to select a cook time of approximately 3 1 2 to 4 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 8 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 57 ELECTRONIC OVEN COOKING GUIDELINES BAKED EGG CUSTARD PRODUCT SPECIFICATIONS and PREPARATION Use a favorite custard recipe Pour custard mixture into cups to a depth of 2 3 the container height and place cups on a sheet pan Product volume and cook time is predicated on cup size NO WATER BATH IS REQUIRED
68. IDE ALLOWANCE 8 F 4 C average set the cook thermostat at 250 F 121 C Press the PROBE key Press the TIME key Press the up and down arrows to set the probe Set cooking timer for 3 1 2 to 4 1 2 hours temperature to 165 to 170 F 74 to 77 C nsert the product probe CLOSE THE OVEN DOOR AK WAIT FOR THE AUDIBLE Siena PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR EK WAIT FOR THE AUDIBLE sicna PRESS x TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 10 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 50 ELECTRONIC OVEN COOKING GUIDELINES TURKEY ROLL PRODUCT SPECIFICATIONS and PREPARATION Turkey Roll Precooked Frozen 8 to 12 Ib 4 to 5 kg Place fully frozen turkey rolls directly on wire shelves to reheat MODELS AS 250 SERIES SERIES SERIES 1200 SERIES a COMPARTMENT NUMBER OF SHELVES ITEMS 1 Turkey Roll 2 Turkey Roll 4 Turkey Roll 3 Turkey Roll 3 Turkey Roll PER SHELF y ur ey ollis ur ey olis u
69. IME 1 Hour 8 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 76 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED TURKEY PRODUCT SPECIFICATIONS and PREPARATION MODEL 767 SK III 1767 SK III Turkey Whole 25 lb 11 kg SHELVES PER 1 Turkey must be fully thawed Season as desired COMPARTMENT Rub with oil butter or margarine OPTIONAL ITEMS PER SHELF SERERE MAXIMUM NOTE When cooking and holding overnight or 2 turkeys holding for an extended period of time a gt CAPACITY set the cook thermostat to 250 F 121 C PONAM X OVERNIGHT COOK amp HOLD FINAL INTERNAL TEMPERATURE 185 F 85 AT END OF OVERRIDE PERIOD Highly Recommended Press and release control ON OFF key a ES Prese hE COOR Kay EF e Press the COOK key Ea Press the up and down arrows to set the Press the and down arrows to set the cooking temperature to 275 F 135 C cooking temperature to 275 F 135 C 10 minutes per pound 22 minutes per kg c Press the PROBE key L e Press the up an
70. IS ITEM Press the up and down arrows to set the COOK cooking temperature to 225 F 107 C Press the TIME key Set the cooking time from 4 to 6 hours Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the SMOKER key Fill wood chip container and set smoke timer twice for 1 hour each during the cooking cycle C CLOSE THE OVEN DOOR AK WAIT FOR THE AUDIBLE SIGNAL PRESS gt CLOSE THE OVEN DOOR y WAIT FOR THE AUDIBLE SIGNAL PRESS e r START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME TO INDICATE OVEN HAS PREHEATED TO INDICATE OVEN HAS PREHEATED 4 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 81 ELECTRONIC SMOKING OVEN COOKING GUIDELINES COLD SMOKED SALMON PRODUCT SPECIFICATIONS and PREPARATION MODEL 767 SK III 1767 SK III Salmon Fillets Fresh 2 1 2 to 4 lb 1 to 2 kg each SHELVES PER INGREDIENTS REQUIRED COMPARTMENT Fresh salmon fillets or sides ITEMS Sea Salt Large Crystals Granul
71. LEAN THE PROBES DAILY Remove all food soil from probes Wipe entire probe and cable CLEAN THE DOOR VENTS Door vents need to be inspected and cleaned as required COOKING PROCEDURE GUIDELINE INDEX NOTE ALL CAPACITIES SHOWN IN THIS MANUAL ARE BASED ON U S PAN SIZES GASTRONORM PANS MAY HOLD MORE OR LESS THAN THE FOOD QUANTITIES INDICATED N Beef Brisket 23 Smoked Beef Brisket Beef Striploin 24 23 Beef Short Ribs 25 0 1 N N N 25 Corned Beef 26 Hamburgers 27 Prime Rib 109 28 Prime Rib Special 29 Ribeye Roll Beef Round Bee Round Cafeteria or 2 OC 4 TL an PSYC Do Mk eHI g gggMNEE NNI 52 PORK OOOO T LLL Porti SSCS LLL Pork Chops Pork Chops Suited Pork Shoulder Sausage POULTRY Chicken Breasts Chicken Pieces amp Halves Chicken Whole Cornish Hens Duck Whole Turkey Whole Turkey Breast Turkey Roll N o N N wy N 44 Smoked Duck Whole 45 Smoked Turkey al apa ej ojl X NI S N HELLE BIS N oo Fish Baked Salmon Steaks 52 Smoked Cod 3 54 Smoked Salmon Trout NL ME T ECE 8710 Smoked Shrimp ES y sme j OSC LLL 81 OC TL j Frozen Convenience Entr e raw ee j Frozen Convenience Portioned Entr es a Br
72. LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 74 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED PORK RIBS MODEL 767 SK III 1767 SK III Spareribs or Pork Loin Back Ribs BABY BACK RIBS SHELVES 1 1 2 down 38 kg or less PER COMPARTMENT Ribs can be cooked frozen or thawed Season as desired ITEMS Place ribs on sheet pans slightly overlapping or use rib rack shelves for more even smoke penetration If desired barbecue 2 rib rack shelves or 3 flat wire shelves 13 slabs per rib rack shelf PER SHELF 14 to 18 slabs per flat wire shelf sauce can be included with initial seasoning to allow it to cook MAXIMUM into the ribs 60 Ib 27 kg Sim APACITY assay a d 18 x 26 x 1 with wire shelves 27744 GN 2 1 x 20mm NO SHELVES OVERNIGHT COOK amp HOLD FINAL INTERNAL TEMPERATURE 160 to 170 F 71 to 77 C WELL DONE AT END OF OVERRIDE PERIOD Optional o COOKING BY PRODUCT PROBE e Press and release control ON OFF key TEMPERATURE IS NOT ES e Press the COOK key E RECOMMENDED FOR THIS ITEM Press the up and down arrows to set the COOK cooking temperature to 250 F 121 C COOK Press the TIME key Press the up and down arrows THAWED RIBS 2 1 2 to 3 1 2 hours FROZEN RIBS 3 1 2 to 4 1 2 hours Press the HOLD key Press the up and dow
73. NAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 35 ELECTRONIC OVEN COOKING GUIDELINES LAMB RACKS FRENCHED PRODUCT SPECIFICATIONS and PREPARATION Rack Roast Ready Single Frenched 7 bone Season as desired Place racks on sheet pans with icing racks inserted in pans 500 SERIES 750 SERIES 1000 sERIEs 1200 SERIES NUMBER OF SHELVES 2 4 4 none none 1 half size sheet 1 half size sheet pan 1 full size sheet pan 1full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 2 half size sheet pans 4 half size sheet pans 4 full size sheet pans 4 full size sheet pans 4 full size sheet pans CAPACITY 18 x 12 x 1 GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED 18 x 26 x 1 GN 1 1 530 x 325 x 20mm ON WIRE SHELVES 18 x 26 x 1 GN 1 1 530 x 325 x 20mm ON WIRE SHELVES 18 x 13 x 1 on suetves 18 x 26 x 1 ON SHELVES GN 1 1 530 x 325 x 20mm GN 2 1 530 x 650 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half Open 135 57 C TO COOK BY TIME Press and release control ON OFF
74. NOT USE SAWDUST FOR SMOKING DO NOT USE WOOD CHIPS SMALLER THAN THUMBNAIL SIZE 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 80 MINUTES FOR A SMOKING TIME OVER 60 MINUTES RELOAD WOOD CHIP CONTAINER AND ACTIVATE SMOKING TIMER AS NEEDED 70 SMOKER OPERATION COOKING SMOKING HOLDING PROCEDURES 3 PREPARE PRODUCT FOR COOKING 6 SET SMOKING TIMER A Refer to individual cooking instructions The Smoking Timer activates the heating element 4 PREPARE WOOD CHIPS located within the Wood Chip Container When the Wood Chip Container is full the heating element can be activated to produce smoke for a period of A Take one container load of dry wood chips and soak the chips in water for approximately 1 hour TO SET SMOKING FUNCTION 5 to 10 minutes B Shake excess water off wood chips Press the SMOKER KEY C Remove Wood Chip Container from the interior back panel of the smoker Place the moistened chips in the Wood Chip Container and replace the container in the oven Press the up A and down V arrow keys to select the smoke time in minutes PRESS Z 5 LOAD PRODUCT ON SHEL
75. O SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE NO Open Full 100 to 110 F 38 to 43 C TO COOK BY TIME Sa e Press and release control ON OFF key COOKING TIME TO BE SET 2 1 2 hours DO NOT ALLOW THE PRODUCT TO REMAIN IN THE OVEN FOR THE FULL SET COOKING TIME DO NOT SET Set an independent timer or mechanical bill timer on equipped models using the following guidelines 45 to 60 minutes Press the COOK key Press the up and down arrows to set the cooking temperature to 325 F 163 C MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED TEMPERATURE Check internal product temperature before removing product from oven and adjust heating time as Press the TIME key required Press the up and down arrows to select a cook time of approximately 2 1 2 hours Remove from oven as soon as the required internal temperature has been reached Glaze while still warm Immediately place glazed doughnuts in a heated display case CLOSE THE OVEN DOOR G WAIT FOR THE AUDIBLE SIGNAL PRESS NC TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 4 to 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUC
76. OBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES PRIME RIB SPECIAL PRODUCT SPECIFICATIONS and PREPARATION Beef Rib Roast Ready Special Tied 14 to 18 lb 6 to 8 kg Average Weight Season as desired Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 1 2 2 3 3 APPROXIMATE 1 Roast 2 Roasts 6 Roasts 6 Roasts 6 Roasts MAXIMUM 18 Ib 8 kg 36 Ib 16 Kg 100 Ib 45 kg 100 Ib 45 kg 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Can Cook Overnight One Half Open RARE 130 F 54 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 140 F 60 C qua temperature to 140 F 60 C Press the HOLD key Press the up and down arrows to set the holding HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 30 F 17 C Press the PROBE key Press the up and down arrows to set the probe Press the COOK key E Press the up and down arrows to s
77. OD HOLDING TEMPERATURE 140 F 60 C DANGER CRITICAL DANGER ZONE ZONE 120 TO 80 F 49 TO 27 C i w E MAXIMUM BACTERIA GROWTH M 140 TO 45 F 60 TO 7 C COLD FOOD MAINTENANCE BELOW 40 F 4C FREEZING POINT OF WATER 32 F 0 C SUMMARY In the United States the Food and Drug Administration has a published Food Code as a reference guide for the prevention of food borne illness in retail outlets such as restaurants institutions and grocery stores Provisions of this Food Code are compatible with the concept and terminology of Hazard Analysis at Critical Control Points HACCP and contains expanded provisions for food safety The FDA publication along with local codes should be the final word with regard to all issues regarding food safety and sanitation in the U S For more information contact Center for Food Safety and Applied Nutrition Food and Drug Administration PHONE 1 888 SAFEFOOD www foodsafety gov 87 COOKING NOTES Alto Shaam has established a twenty four hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hours The emergency p service access is provided exclusively for 4 2e e Alto Shaam equipment and is available throughout the Your Sefvice Hotline United States through the use of Alto Shaam s toll free 1 800 558 8744 num
78. PROXIMATE MAXIMUM 3 half size sheet pans 4 half size sheet pans 4 full size sheet pans 5 full size sheet pans 5 full size sheet pans CAPACITY 18 x 13 x 1 GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED 18 x 26 x 1 18 x 26 x 1 GN 2 1 530 x 650 x 20mm GN 2 1 530 x 650 x 20mm ON WIRE SHELVES ON WIRE SHELVES 18 x 13 x 1 on suetves 18 x 26 x 1 ow SHELVES GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED GN 2 1 530 x 650 x 20mm NO SHELVES REQUIRED OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended One Half Open 160 F 71 C TO COOK BY PROBE TO COOK BY TIME 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 qua temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding UUQ HOLD Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key Set time for 3 1 2 hours HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 30 F 17 C Press the PROBE key Press the up and down arrows to set the probe temperature to 130 F 54 C e CLOSE THE OVEN DOOR
79. Press and release control ON OFF key Press the COOK key Press the up and down arrows to set the cooking temperature to 275 F 135 C OVERRIDE ALLOWANCE 35 F 19 C Press the TIME key Press the up and down arrows to set the Insert the product probe cooking time to 2 to 2 1 2 hours Press the PROBE key Press the up and down arrows to set the probe temperature to 115 F 46 C Press the HOLD Key Press the up and down arrows to set the Press the up and down arrows to set the holding temperature to 160 F 71 C holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour for mild smoke flavor Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour for mild smoke flavor Press the HOLD key CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED la 4 j CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS VN TO INDICATE OVEN HAS PREHEATED e r START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 to 2 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING
80. RESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 14 Ib 6 kg ROASTS 4 to 6 Hours 14 lb 6 kg ROASTS 12 Hours 15 to 23 lb 7 to 10 kg ROASTS 8 to 10 Hours 15 to 23 Ib 7 to 10 kg ROASTS 24 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES BEEF ROUND CAFETERIA or STEAMSHIP PRODUCT SPECIFICATIONS and PREPARATION Any one of a variety of beef round used for carving on a buffet line May be bone in or boneless and may have a handle on or off as required WEIGHT RANGE 40 to 50 lb 18 to 23 kg 50 to 80 Ib 23 to 36 kg Meat should be at a refrigerated internal temperature of 38 to 40 F 3 to 4 C when placing in a preheated oven 500 SERIES 750 SERIES 1000 sERIESs 1200 SERIES NUMBER OF SHELVES 1 1 1 1 ITEMS APPROXIMATE MAXIMUM 40 Ib 18 kg up to 80 Ib 36 kg up to 80 Ib 36 kg up to 80 Ib 36 kg CAPACITY omw b OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE MUST Do Overnight One H
81. RNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES SAUSAGE PRODUCT SPECIFICATIONS and PREPARATION Sausage Fresh Any of a variety of processed meat product including bratwurst Polish sausage breakfast links smoked sausage hot dogs etc Place sausage side by side on sheet pans Add a sufficient amount of hot water so that it just covers the bottom of each pan Cover each pan with clear plastic wrap NOTE For precooked sausage follow the same time and temperature settings as fresh sausage Cooking time for a precooked product will vary particularly for less than full loads When heating a full load check the internal product temperature after approximately one 1 hour of cooking time MODELS 500 SERIES 750 SERIES 1000 sERIEs 1200 SERIES NUMBER 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM CAPACITY 3 half size sheet pans 4 half size sheet pans 5 full size sheet pans 8 full size sheet pans 8 full size sheet pans 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 13 x 1 18 x 13 x 1 on suetves 18 x 26 x 1 ON sHELvES GN 1 1 530 x 325 x 20mm GN 1 1 530 x 325 x 20mm GN 2 1 530 x 650 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES OV
82. S FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES HAM FRESH PRODUCT SPECIFICATIONS and PREPARATION Pork Fresh Ham 14 to 17 Ib 6 to 8 kg Season as desired and place directly on wire shelves 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 1 2 2 3 3 ITEMS 1H 2H 2to4H 2t03H 2to3H PER SHELF am ams to ams to ams to ams APPROXIMATE 1 Ham 4 Hams 4 to 8 Hams 6 to 9 Hams 6 to 9 Hams MAXIMUM up to 40 Ib 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional One Half Open 160 F 71 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qua temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C OVERRIDE ALLOWANCE 12 F 7 C Press the PROBE key Press the up and down arrows to set the probe Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C Press the TIME key 12 minutes per pound for
83. S PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none none TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 60 ELECTRONIC OVEN COOKING GUIDELINES PRECOOKED FROZEN FINGER FOODS PRODUCT SPECIFICATIONS and PREPARATION CHICKEN NUGGETS Approximately 40 per full size sheet pan CORN DOGS Approximately 30 per full size sheet pan EGG ROLLS Approximately 40 per full size sheet pan MINI PIZZA Approximately 12 to 15 per full size sheet pan Line sheet pans with baking pan liners OPTIONAL and insert wire pan grid Place items side by side on the wire pan grids MODELS AS 250 500 sERIES 750 SERIES 1000 sERIES 1200 _ SERIES PER COMPARTMENT NUMBER OF SHELVES 2 3 5 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 2 half size sheet pans 3 half size sheet pans 5 full size sheet pans 5 full size sheet pans 5 full size sheet pans CAPACITY 18 x 13 x 1 18 x 13 x 1 18 x 26 x 1 18 x 26 x 1 18 x 26 x 1 GN 1 1 x 20
84. SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC SMOKING OVEN COOKING GUIDELINES COLD SMOKED SALMON PRODUCT SPECIFICATIONS and PREPARATION SAUMON FUME Fresh Salmon Fillets 2 1 2 to 4 lb 1 to 2 kg each INGREDIENTS REQUIRED Fresh Salmon Fillets or Sides Sea Salt Large Crystals Granulated Sugar Or Brown Sugar for best color P WOOD CHIP CONTAINER DOOR VENTS CLOSED FULL SUPPLIES REQUIRED Clear Plastic Wrap Paper Toweling Wire Mesh Grids Tweezers Ice 3 to 4 lb 1 to 2 kg PREPARATION Remove bones from fillets with a tweezers to avoid rupturing tissue SALTING 50 Sea Salt or Kosher Salt 50 Granulated or Brown Sugar To remove moisture from the raw salmon blend salt and sugar mixture thoroughly and pack firmly around each fillet Cover salt filled pans with clear plastic wrap and refrigerate for 24 hours Following the 24 hour refrigeration period remove fillets from salt sugar mixture and rinse thoroughly under cold running water Pat dry with paper toweling Place fillets side by side on a sheet pan and return uncovered to the refrigerator for a period of 6 hours for the final drying period OVEN MUST BE AT ROOM TEMPERATURE BEFORE
85. T QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 67 ELECTRONIC OVEN COOKING GUIDELINES DOUGH PROOFING PRODUCT SPECIFICATIONS and PREPARATION For use with dough in the form of loaves or rolls as required Capacities shown are provided as a general guideline only and will depend on the size and shape of the selected items to be proofed Additional wire shelves may be required for maximum capacities shown below OPTION For added humidity add approximately 2 cups 0 24 liter of water in the drip pan located at the bottom of the oven MODELS AS 250 500 SERIES 750 SERIES 1000 sERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 3 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 3 half size sheet pans 6 half size sheet pans 6 full size sheet pans 8 full size sheet pans 8 full size sheet pans CAPACITY 18 x 13 x 1 18 x 13 x 1 on serves 18 x 26 x 1 sHELvES 18 x 26 x 1 18 x 26 x 1 ON SHELVES 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 GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES ez OVERNIGHT COOK
86. TAINLESS STEEL NEVER USE WIRE BRUSHES METAL SCOURING PADS OR SCRAPERS 19 works better and lasts longer 1 CLEAN THE OVEN DAILY A DANGER DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING 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 NOTE Avoid the use of abrasive eS S X 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 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 CLEANING amp MAINTENANCE The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and
87. THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 4 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES PRIME RIB PRODUCT SPECIFICATIONS and PREPARATION Beef Rib Roast Ready with Fat Cap 109 20 Ib 9 kg Average Weight Season as desired Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment 500 SERIES 750 sERIES 1000 1200 SERIES NUMBER OF SHELVES 1 2 2 3 3 ITEMS 1 Roast 1 Roast 3 Roast 2 Roast 2 Roast PER SHELF oas oas Oasts Oasts OastS APPROXIMATE 1 Roast 2 Roasts 6 Roasts 6 Roasts 6 Roasts MAXIMUM 20 Ib 9 kg 40 Ib 18 kg 120 Ib 54 kg 120 Ib 54 kg 120 Ib 54 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Highly Recommended One Half Open RARE 130 F 54 C
88. TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 79 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED SHRIMP PRODUCT SPECIFICATIONS and PREPARATION MODEL 767 SKIIII 1767 SK III Shrimp 16 to 20 count SHELVES PER 4 Shrimp may remain in the shell or may be peeled and COMPARTMENT deveined Season as desired Place in a single layer on pan ITEMS 1 full size sheet pan PER SHELF MAXIMUM 4 full size sheet pans i approximately 24 lb 11 kg QS CAPACITY 400 oe 18 x 26 x 1 ON SHELVES I TAN USAGE GN 2 1 x 20mm NO SHELVES FINAL INTERNAL TEMPERATURE 150 to 160 F 66 to 71 C AT END OF OVERRIDE PERIOD TO COOK BY PROBE TO COOK BY TIME A OVERNIGHT COOK amp HOLD Not Recommended Press and release control ON OFF key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT Press the COOK key RECOMMENDED FOR THIS ITEM Press the up and down arrows to set the i cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE Press the TIME key Set cook time for 45 minutes to 1 hour PROBE qua HOLD Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to 45 minutes i BS Ae Edd ED 5 CLOSE THE O
89. TURE AFTER OVERRIDE Not Recommended Open Full 190 F 88 C TO COOK BY PROBE TO COOK BY TIME Press and release control on off key COOKING BY PRODUCT PROBE TEMPERATURE IS NOT qu Press the HOLD key Press the up and down arrows to set the holding RECOMMENDED FOR THIS ITEM temperature to 190 F 88 C HOLD dome Press the COOK key amp Press the up and down arrows to set the cooking temperature to 325 F 163 C OVERRIDE ALLOWANCE cook l CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED Press the TIME key Press the up and down arrows to set the time to 1 1 2 to 3 hours CLOSE THE OVEN DOOR N WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 7 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 55 ELECTRONIC OVEN COOKING GUIDELINES QUICHE PRODUCT SPECIFICATIONS and PREPARATION Prebake the shells in pie plates at 275 F 135 C for approximately 40
90. TY FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Press and release control ON OFF key quu qua ES HOLD HOLD PROBE CLOSE THE OVEN DOOR N CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE PRESS 2 WAIT FOR THE AUDIBLE siGNAL PRESS TO INDICATE OVEN HAS PREHEATED TO INDICATE OVEN HAS PREHEATED SMOKER OPERATION COOKING SMOKING HOLDING PROCEDURES 1 PREPARE UNIT FOR COOKING 2 PREHEAT OVEN A Insert and adjust the required number of A Press power switch ON shelves inside the cooking cavity Insert each shelf with curved edge of the shelf toward the back of the oven B Adjust the inside door vents as indicated in B Press and set COOK ES thermostat to required y cooking temperature the individual cooking procedure selected NOTE ALWAYS KEEP DOOR VENTS CLOSED WHEN COOKING WITH THE SMOKING FUNCTION C Press and set PROBE or TIME C Insert drip pan on the bottom surface of the D Press and set HOLD thermostat to required oven cavity qua AN 25 Y holding temperature The oven is automatically programmed to amp preheat to the set cooking temperature The oven will produce an audible signal when fully preheated 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
91. VEN DOOR CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS 5 WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none MX lt CE 1 Hour TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 80 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED BEANS MODEL 767 SK III 1767 SK III Use a favorite bean recipe Mix ingredients and divide SHELVES into six 6 full size pans GN 1 1 Stir beans PER none thoroughly before the second smoke cycle COMPARTMENT ITEMS PER SHELF 2 full size pans MAXIMUM 6 full size pans r APACITY s E uu an Crp 0 12 x 20 x 2 1 2 NER GN 1 1 530 x 325 x 65mm OVERNIGHT COOK amp HOLD FINAL INTERNAL TEMPERATURE 170 F 77 C AT END OF OVERRIDE PERIOD Recommended o COOKING BY PRODUCT PROBE e Press and release control ON OFF key TEMPERATURE IS NOT ES e Press the COOK key x RECOMMENDED FOR TH
92. VES START A Refer to individual cooking instructions Do NOT overload the oven 7 OVERNIGHT COOK AND HOLD For maximum product tenderizing and to B Most meat products are cooked directly on reduce labor during peak preparation hours it wire shelves For many products the use is highly recommended that many products be cooked and held overnight Refer to individual cooking instructions of pans is not recommended See individual product guidelines for recommendations 71 SMOKER OPERATION COOKING SMOKING HOLDING PROCEDURES THE OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE o A Press power switch ON B Press HOLD KEY Insert sanitized PROBE into the product and allow temperature of probe to reach PO product temperature approximately 10 seconds E Press PROBE KEY Press the up A and down V arrow keys to set PROBE temperature to 50 F 10 Press the up A and down V arrow keys to set HOLD temperature to 32 F 0 C PRESS START C Press and hold the SMOKER key for approximately 5 seconds until an audible d iU id the set probe temperature of 50 F 10 C the probe light will flash and the unit will beep 3 times every 15 seconds to signal beep is heard and smoke time is displayed Press the up and down V arrow alert the operator to a product over keys to select
93. WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 1 2 Hours 6 to 8 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES PORK SHOULDER PRODUCT SPECIFICATIONS and PREPARATION Pork Shoulder Boston Butt Boneless 8 to 10 Ib 4 to 5 kg Season as desired and place in pans 500 SERIES 750 SERIES 1000 sERIEs 1200 SERIES NUMBER ITEMS 2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan 2 roasts per pan PER SHELF 1 pan 2 pans 2 pans 2 pans 2 pans APPROXIMATE 4 roasts 10 roasts 12 roasts 12 roasts MAXIMUM 2 roasts up to 40 Ib 18 kg up to 100 Ib 45kg up to 100 1b 45kg up to 100 lb 45 kg CAPACITY 12 x 20 x 2 1 2 12 x 20 x 2 1 2 12 x 20 x 2 1 2 12 x 20 x 2 1 2 12 x 20 x 2 1 2 GN 1 1 x 65mm GN 1 1 x 65mm GN 1 1 x 65mm GN 1 1 x 65mm GN 1 1 x 65mm OVERNIGHT COOK amp
94. Y ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 62 ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE ENTREE PANS PRODUCT SPECIFICATIONS and PREPARATION QUANTITY TIMER SETTING HALF PANS TOTAL HOURS 1 2 hours 30 minutes 2 2hours 45 minutes 3 3hours 30 minutes 4 Shours 30 minutes 5 4hours 00 minutes 6 4hours 30 minutes 7 Shours 00 minutes Shours 00 minutes 9 6 hours 40 minutes 10 7hours 25 minutes 11 7hours 25 minutes 12 7hours 25 minutes 750 SERIES TOP VIEW 1 H NI UNI leg FRONT VIEW 1000 SERIES QUANTITY TIMER SETTING HALF PANS TOTAL HOURS 1 2 hours 45 minutes 12 Shou DQ mines 3 hours iimte 4 giois Gamme amp 1 hone g mamaka Roving aias 3 hours DQ minutes EM 1200 sERIES TOP VIEW SLATE DRIP PAN FRONT VIEW Frozen convenience entr es removed from the original food processor s intact packaging must be treated as a product for reheating Products for reheating must reach an internal product temperature of 165 F 74 C for the amount of time specified by local health hygiene regulations 63 ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE PORTIONED ENTREES PRODUCT SPECIFICATIONS and PREPARATION REHEAT THE OVEN PRODUCT MUST BE FULL
95. Y FROZEN WHEN PLACED IN A PREHEATED OVEN Leave product in the original container with foil cover in place Pour 1 2 gallon 1 liter of hot water into the drip pan located on the bottom surface of the oven compartment Place containers directly on wire shelves according to the diagram shown DO NOT OVER COOK CHECK INTERNAL PRODUCT TEMPERATURE MODELS AS 250 SERIES SERIES SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE APPROXIMATE MAXIMUM 27 portions 27 portions 27 portions CAPACITY AFTER OVERRIDE 7 34 x 5 9 to 13 oz 7 x 5 9to13oz 7 4 x 5 9 to 13 0z Not Recommended Closed 140 F 60 C 197mm x 127mm 197mm x 127mm 197mm x 127mm 255gm to 369gm 255gm to 369gm 255gm to 369gm TO COOK BY TIME 750 sERIES e 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 TOP VIEW FRONT VIEW cooking temperature to 275 F 135 C 1000 SERIES 1200 SERIES Press the TIME key Press the up and down arrows to select a cook time of approximately 2 hours Frozen convenience entr es removed from the original food processor s intact packaging must be treated as a product for reheating Products for reheating must reach an internal
96. aam com 567 05 08 ALT HAAM A HEAT 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
97. alf Open RARE 135 F 57 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE qu 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 150 F 66 C qua HOLD HOLD d COOK OVERRIDE ALLOWANCE Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key 40 to 49 Ib 18 to 22 kg 10 minutes per pound for the first roast 22 minutes per kilogram plus add 15 minutes for a second roast 50 to 80 Ib 23 to 36 kg one roast only 7 minutes per pound 15 minutes per kilogram CLOSE THE OVEN DOOR Q WAIT FOR THE AUDIBLE sianal PRESS TO INDICATE OVEN HAS PREHEATED N CLOSE THE OVEN DOOR A WAIT FOR THE AUDIBLE sica PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 40 to 49 Ib 18 to 22 kg Roasts 6 to 8 Hours 50 to 80 Ib 23 to 36 kg Roasts 8 to 12 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE 24 Hours ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL H
98. amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE x AFTER OVERRIDE CLOSED COOK BY PROBE TO COOK BY TIME o Press and release control ON OFF key PRODUCT PROBE CANNOT BE USED FOR DOUGH PROOFING uu temperature to 90 TO 100 F 32 to 38 C Press the HOLD key Press the up and down arrows to set the holding HOLD B Do not press the COOK key OVERRIDE ALLOWANCE COOK Press the TIME key Press the up and down arrows to set the time based on size and quantity of dough generally 45 to 90 mintues CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME N A N A TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 68 PROCEDURE BLANK ELECTRONIC OVEN COOKING PRODUCT SPECIFICATIONS and PREPARATION OVERNIGHT COOK amp HOLD NUMBER OF SHELVES IE XE SHELF DOOR VENTS APPROXIMATE MAXIMUM CAPACI
99. 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 note 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 CONTROL OPERATION COOK BY TIME PRESS AND RELEASE ow orr KEY e The green indicator light on the ON OFF key will illuminate Load the food inside oven and close the oven door note The oven will beep 3 times every 25 The oven will beep for one second and NP seconds until the oven is loaded and will begin operating in the hold mode h K The amber hold indicator will pressed illuminate PRESS AND RELEASE START KEY The previously set hold temperature will The oven will beep be displayed The green indicators for power cook time and start will illuminate PRESS COOK KEY TO PREHEAT e The green indicator light on the Vv Key will illuminate The display will alternate between d showing the set cook temperature and the Last set cooking temperature will be Mc A displayed COOK To change the cook temperature press The ov
100. ated Sugar PER SHELF or MAXIMUM Brown Sugar for best color 3 fillets sides per shelf 9 fillets mmm CAPACITY FOLLOW INSTRUCTION Wod Pu o PAN 12 x 20 x 2 172 ON THE NEXT PAGE Comp ER USAGE GN 1 1 530 x 325 x 65mm FINAL INTERNAL TEMPERATURE NOT TO EXCEED 77 F 25 C AT END OF HOLDING PERIOD Press and release control ON OFF key DO NOT SET COOK KEY COOK OVERRIDE ALLOWANCE N a t Press and hold the SMOKER key for 5 seconds Press the up and down arrows to set the E smoke time for 10 to 20 minutes Insert the product probe Press the PROBE key Press the up and down arrows to set the probe temperature to 77 F 25 C DO NOT SET COOK KEY Press and hold the SMOKER key for 5 seconds Press the up and down arrows to set the smoke time for 10 to 20 minutes DO NOT SET TIME KEY CLOSE THE OVEN DOOR PRESS CLOSE THE OVEN DOOR PRESS n START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 2 HOURS INTERNAL TEMPERATURE NOT TO EXCEED 77 F 25 C OVEN DEFAULT TEMPERATURE ADJUSTMENT Holding the SMOKER KEY for 5 seconds will set the oven to a default temperature of 32 F 0 C to prevent the oven from producing heat To increase the default temperature Press the HOLD KEY and press the up A arrow to set a higher default temperature THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING
101. ation on compatible holding equipment or for recommendation on full systems tailored to meet specific requirements TO MAINTAIN SAFE TEMPERATURE LEVELS COLD FOOD FOR RETHERMALIZATION OR REHEATING MUST NEVER BE ADDED TO THE OVEN WHILE HOT FOODS ARE BEING HELD 84 GENERAL HOLDING GUIDELINES Chefs cooks and other specialized food service personnel employ varied methods of cooking Proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product Halo Heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste In addition to product moisture retention the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration In an enclosed holding environment too much moisture content is a condition which can be relieved A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding a
102. ber Emergency service access is available seven A days a week including holidays 88 W164 N9221 Water Street P O Box 450 Menomonee Falls Wisconsin 53052 0450 U S A PHONE 262 251 3800 800 558 8744 u s a canapa FAX 262 251 7067 800 329 8744 u s a wwwialto shaam com COOK HOLD SERVE SYSTEMS i PRINTED IN U S A PRICE U S 15 00 567 05 08
103. change the cook temperature press the Up A or Down Y Arrow key TO COOK BY TIME PRESS TIME KEY o TO COOK BY PROBE PRESS PROBE KEY Last set internal product temperature Last set time is displayed is displayed To change the cook time press To change the internal product the Up A or Down Y Arrow Key temperature press the Up A or Down Y Arrow key PRESS HOLD KEY To change the hold temperature press the Up A or Down Y Arrow key 14 E CONTROL OPERATION EL PROGRAMMING 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 pnesers al light will illuminate 7 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 note The last Preset Key used will be the oven cooking run sequence for the next product to be programmed Settings can be manually changed for the next product and an alternate pre programmed letter key can be selected IMPORTANT After programming a specific product into memory in a programmable preset key it is very impor
104. d down arrows to set the probe temperature to PROBE 165 to 170 F 74 to 77 C Insert the product probe into a turkey thigh Press the HOLD key Press the up and down arrows to set the for the first turkey plus add 30 minutes for the second turkey Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C pq HOLD holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED j CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED e r START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 to 2 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 77 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED COD
105. d 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 lr 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 HALO HEAT REDUCES LABOR PRODUCT CAN BE COOKED THE NIGHT LOAD OVEN BEFORE FOR SERVING THE NEXT DAY COOKING TAKES PLACE OUTSIDE PEAK PREPARATION HOURS w PRODUCT DOES NOT NEED CHECKING i OFF PEAK ELECTRICAL RATES ARE USED mO u u KEY PERSONNEL CAN CONCENTRATE ON OTHER TASKS 00 9 7 5 6 REMOVE CARVE PLATE AND ROASTS SEE NEXT DAY 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 low
106. down arrows to set the holding temperature to 160 F 71 C qu temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD Press the COOK key qua 8 Press the and down arrows to set the cooking temperature to 275 F 135 C CF Press the COOK key amp Press the up and down arrows to set the cooking OVERRIDE ALLOWANCE 10 20 F 6 11 C temperature to 275 F 135 C Depending on size Press the PROBE key 7 Press the and down arrows to set the probe temperature to 165 F 74 C PROBE Insert the product probe in hen thigh l CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED Press the TIME key Set cooking timer for 3 to 3 1 2 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 4 to 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 49 ELECTRONIC OVEN COOKING GUIDELINES TURKEY BRE
107. e up and down arrows to set the time to 1 to 1 1 2 hours CLOSE THE OVEN DOOR AK WAIT FOR THE AUDIBLE sieoN PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sicna PRESS x TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 4 to 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 54 ELECTRONIC OVEN COOKING GUIDELINES POTATOES PRODUCT SPECIFICATIONS and PREPARATION Potatoes Baking 80 to 90 count Always store potatoes at room temperature Wash potatoes before placing in a preheated oven Allow oven to preheat for a minimum of 30 minutes Place potatoes directly on wire shelves MODELS AS 250 SERIES SERIES 1 SERIES 1 NUMBER OF SHELVES 10 to 12 per shelf 10 to 12 per shelf 20 to 25 per shelf 20 to 25 per shelf 20 to 25 per shelf APPROXIMATE MAXIMUM 20 to 24 potatoes 30 to 36 potatoes 80 to 100 potatoes 80 to 100 potatoes 80 to 100 potatoes CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERA
108. eakfast Sandwiches E ES LLL Doughnuts LLL Dough Proofing _ CCS Procedure Blank 21 E COOKING NOTES ET 22 ELECTRONIC OVEN COOKING GUIDELINES BEEF BRISKET PRODUCT SPECIFICATIONS and PREPARATION Beef Brisket Fresh 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 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 1 3 2 3 3 ITEMS 1 roast 1 roast 3 to 4 roasts 2 to 3 roasts 2 to 3 roasts PER SHELF oas oas o4ro o3ro o3ro APPROXIMATE 1 roast 3 roasts 6 to 8 roasts 6 to 9 roasts 6 to 9 roasts MAXIMUM up to 40 lb 18 kg up to 100 lb 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE HIGHLY RECOMMENDED ONE HALF OPEN 165 F 73 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qua temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C
109. ed 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 LOW TEMPERATURE COOKING INTRODUCTION 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 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 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 Internal temperature before cooking Meat should be placed in a preheated oven directly from a refrigerated temperature of 38 to 40
110. en will beep at the end of the the Up A or Down Y Arrow key The green indicator light on the Time Key timed cooking cycle The green indicator for cook will remain illuminated and on the Probe Key alternately flash The display will alternate between showing the set hold temperature and the amount of time the PRESS TIME KEY The green indicator light on the TIME product has remained in the holding mode Sm AMI Key will illuminate HOLD Last set time is displayed The Ready indicator light will illuminate after 2 To change the cook time press the Up A or Down Y Arrow Key hours in the hold mode note The ready indicator does not The green indicator light on the Time necessarily indicate a product ready Key will illuminate state For best results the product Halo Heat and Pre Heat indicator will illuminate must remain in the oven at the set holding temperature for the minimum The oven is automatically number of hours indicated in the programmed to preheat to individual cooking instructions the cook temperature The oven will remain operating in the hold mode The oven will beep when preheated and until the control ON OFF key is pressed 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 HELPFUL HINT appear in the display while in the To avoid ready
111. ering 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 Rib Rack Shelf LOW TEMPERATURE COOKING INTRODUCTION COOK AND HOLD OVENS al COMPACT COOK amp HOLD Single compartment oven with electronic controls and probe All stainless steel construction Stackable design MODEL PRODUCT CAPACITY OVERALL DIMENSIONS NUMBER HxWxD SINGLE COMPARTMENT Single compartment oven with 3 1 2 89mm casters electronic controls and probe All stainless steel construction Stackable design MODEL PRODUCT CAPACITY OVERALL DIMENSIONS NUMBER POUNDS SHELVES 12 x 20 18 x 26 18 x 13 HxWxD 500 TH TII 40 2 4 TI 33 1 16 x 18 1 16 x 25 7 16 750 TH III 100 3 10 11 22 33 3 16 x 25 3 4 x 30 15 16 1000 TH III 120 oF 8 16 39 7 8 x 22 5 8 x 30 3 4 DOUBLE COMPARTMENT Dual control double compartment oven with 5 127mm casters electronic controls and probes HD Stainless Steel Exter
112. et pan APPROXIMATE 12 halves 18 halves or 60 pieces 36 halves or 120 pieces 48 halves or 160 pieces 48 halves or 160 pieces MAXIMUM 2 half size sheet pans 3 half size sheet pans 3 full size sheet pans 4 full size sheet pans 4 full size sheet pans CAPACITY 18 x 12 x 1 GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 ow sHELvEs GN 2 1 530 x 650 x 20mm NO SHELVES REQUIRED 18 x 13 x 1 on sHELves GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended OPEN FULL 185 F 85 C TO COOK BY PROBE TO COOK BY TIME 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 qua temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding UUQ HOLD Press the COOK key E Press the up and down arrows to set the cooking temperature to 275 to 300 F 135 to 149 C Press the TIME key Set cooking timer for 2 1 2 to 3 hours HOLD ee Press the COOK key Press the up and down arrows to set the cooking temperature to 275 to 300 F 135 to 149 C OVERRIDE ALLOWANCE 12 F 7 C
113. et the cooking temperature to 250 F 121 C Press the TIME key 10 minutes per pound for the first roast 22 minutes per kilogram temperature to 100 F 38 C plus add 15 minutes for each additional roast Insert the product probe e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 4 Hours 24 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES RIBEYE PRODUCT SPECIFICATIONS and PREPARATION Beef Ribeye Roll Lip On 112A 8 to 12 lb 3 to 5 kg Season as desired Place roasts directly on the wire shelves fat side down Place larger roasts toward the top of the oven compartment 500 SERIES 750 SERIES 1000 1200 SERIES NUMBER OF SHELVES 1 2 2 3 3 ITEMS 1 Roast 2 Roasts 3 Roast 3 Roasts 3 Roasts PER SHELF 9 east
114. h 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 3 to identify the information being displayed GREEN 4 i 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 event occurs it is strongly recommended that steps are taken to ensure the food is kept safe for consumption in accordance with local health hygiene regulations F C SELECTION LOCK PRE HEAT READY s MINUTES mon CONTROL IDENTIFICATION amp FUNCTION m NES MO 222 Beeper Volume Selection With the control in the OFF mode press a and hold the Down W Arrow key After 4 seconds the display will indicate one of the four volume levels consisting of 0 for volume OFF to setting number 3 which is the highest volume available Release the Down W Arrow key after each change and repeat the process to select the next volume level Preset Keys Lock and Unlock Preset Keys A through H can be locked in order to prevent storing a new program alter
115. ing Oven have been emphasized If practical to the individual food service operation these ovens can also be used without the cooking function to hold foods at proper serving temperatures Individual holding cabinets can also be used to accomplish this function Food production in most food service facilities is accomplished in a variety of different cooking equipment Food quality can be easily lost between the time a product is removed from an oven and the time of direct service Regardless of the method of preparation proper handling of food within this time period is of critical importance to the food service operator Halo Heat hot food holding equipment is able to support any type of food preparation by extending the longest possible holding life for the widest variety of products For maximum efficiency hot food holding equipment should be selected on the basis of the full range of functions this equipment can provide to the individual operation For example dough proofing bulk food holding for buffet service or other situations and the transportation of hot foods are some of the major functions of these cabinets for multi purpose utility When properly planned Halo Heat holding equipment can be a time management aid support the food service operation by extending preparation times outside of peak preparation hours and provide a quality product in prolonged holding situations Consult an Alto Shaam representative for inform
116. ing an existing program or erasing a current program To lock the preset keys press and hold the I key for four seconds The oven will beep Release the I key The green indicator on the I key will illuminate Oven Preset Keys A through H are now locked Note Only the oven Preset keys A through H are affected by this lock out which will allow the oven to be used in an unprogrammed Cook Probe or Hold mode To unlock the Preset keys press and hold the Cancel Key along with the I key for four seconds The oven control will beep Release all keys The green indicator on the I key will extinguish to indicate the oven preset keys are no longer locked PRESET LOCK Fahrenheit or Celsius Selection With the control in the orr mode press and hold the Up amp Arrow key After 4 seconds F or C will show in the display Release the arrow key Press and hold the Up Arrow key again to change to the opposite display setting 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 amp Arrow key and then press the ON OFF key The oven will produce a brief beep and the panel lock indicator 6 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 ON OFF key and Arrow keys When the contro
117. ing function these indicators will illuminate to identify the current indicated by the lock indicator light ITEM 6 mode of operation and allows the operator to identify 18 CANCEL KEY the information currently shown in the LED display Used to erase a program from memory storage D SMOKER KEY oN HOLD SMOKER MODELS ONLY e 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 See page 70 of this manual for operation instructions AUDIBLE SIGNALS The audible signal or OVEN BEEP is used to indicate a YES or NO response to operator input all 2 These signals also indicate mode changes and error conditions J One brief beep indicates a YES enabled response to the information entered into the control Two brief beeps indicate a NO disabled response to the information entered into the control A beep that lasts for one second indicates an oven mode transition EXAMPLE Preheat to Ready Start Three brief beeps indicate the oven is in the READY MODE for product loading and start up Four brief beeps indicate an existing fault condition Refer to Trouble Shooting in the Operation amp Care Manual Beeper volume can be changed With the control in the OFF MODE PRESS AND HOLD the Down V Arrow key After 4 seconds the display will indicate one of the four volume levels co
118. ing products A Refer to individual cooking instructions In the United States FDA food code DO NOT overload the oven requires products such as red meat to B Most meat products are cooked directly on wire romam in HOLD for ee time shelves For many products the use of pans is not recommended 5 CLOSE DOOR A Keep door closed during the cooking cycle 6 OVERNIGHT COOK AND HOLD A individual cooking instructions INTERNAL PRODUCT TIME IN HOLD CYCLE TEMPERATURE REQUIRED BY FOOD CODE 7 DETERMINING IF PRODUCT IS COOKED A Before opening the oven door leave the ui product in the HOLD cycle for a minimum uM of one hour This time period will allow the 139E 66 O me MINUTE oven temperature to decrease from the 135 F 57 C 36 MINUTES COOK setting to the selected HOLD 136 F 58 C 28 MINUTES temperature During this one hour period the 138 F 59 C 18 MINUTES product will continue to cook 140 F 60 C 12 MINUTES 8 REHEATING 142 F 61 C 8 MINUTES A Any over production must be removed from the 144 F 62 C 5 MINUTES oven wrapped rapidly chilled and refrigerated 145 F 63 C 4 MINUTES B Product can be removed from refrigerator 147 F 64 C 2 MINUTES 14 SECONDS returned to the oven and reheated the next day 149 F 65 C 1 MINUTES 25 SECONDS C Products must be reheated at a temperature 151 F 66 C 54 SECONDS range of 250 to 275 F 121 to 135 C
119. ior STD Stucco Aluminum Exterior MODEL PRODUCT CAPACITY OVERALL DIMENSIONS NUMBER POUNDS 18 x 26 HxWxD 1200 240 16 75 9 16 x 22 9 16 31 3 16 1200 TH II STD 240 16 75 9 16 x 22 9 16 x 31 3 16 NUMBER OF SHELVES INCLUDED AS STANDARD EACH COMPARTMENT WILL ACCOMMODATE UP TO EIGHT WIRE SHELVES 12 x 20 PAN CAPACITIES ARE ALWAYS BASED ON 2 1 2 DEEP PANS UNLESS OTHERWISE INDICATED MODEL PRODUCT CAPACITY OVERALL DIMENSIONS NUMBER rounps SHELVES 12 x 20 18 x 26 HxwxD 767 SK III 100 2 FLAT WIRE SHELVES SMOKER 1 RIB RACK SHELF 7 4 33 3 16 x 25 3 4 x 30 15 16 1767 SK III 200 4 FLAT WIRE SHELVES SMOKER 2 RIB RACK SHELVES 14 8 61 7 8 x 25 3 4 x 31 1 16 MAXIMUM CAPACITY SHOWN ADDITIONAL WIRE SHELVES REQUIRED lee TEMPERATURE COOKING INTRODUCTION DESCRIPTION 1200 TH III 1000 TH III 750 TH III 500 TH III AS 250 BUMPER FULL PERIMETER RUBBER 5005103 5005103 5004861 5006782 CARVING HOLDER PRIME RIB HL 2635 HL 2635 HL 2635 HL 2635 HL 2635 STEAMSHIP ROUND 4459 4459 4459 4459 CASTER PACKAGE 2 RIGID 2 SWIVEL W BRAKE 5 127mm STANDARD 5004862 5004862 5004862 3 1 2 89mm 5008017 STANDARD STANDARD STANDARD 2 1 2 64mm 5008022 5008022 5008022 DOOR LOCK with KEY EACH HANDLE LK 22567 LK 22567 LK 22567 LK 22567 DRIP PAN STANDARD WITH DRAIN 1 7 16 37mm 14813 STANDARD WITH DRAIN 1 11 16 43mm
120. l ON OFF key Press and release control ON OFF key Ge Press the COOK key amp Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 6 F 3 3 C Insert the product probe L e Press the PROBE key Press the up and down arrows to set the PROBE probe temperature to 160 F 71 C qua B Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C Press the TIME key Press the up and down arrows to set the time to 20 minutes per pound for the first roast 44 minutes per kilogram plus add 30 minutes for each additional roast Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour Press the SMOKER key Press the up and down arrows to set the smoke time to 1 hour CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED 7 CLOSE THE OVEN DOOR K WAIT FOR THE AUDIBLE SIGNAL PRESS VN TO INDICATE OVEN HAS PREHEATED e r START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 6 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE
121. l panel is locked the oven control cannot be turned to the orr position To unlock the control panel press and hold the Down WV 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 11 E COOK BY PROBE PRESS AND RELEASE ow orr KEY The green indicator light on the ON OFF key will illuminate e The oven will beep for one second and will begin operating in the hold mode e The amber hold indicator will illuminate e The previously set hold temperature will be displayed PRESS COOK KEY TO PREHEAT E The green indicator light on the Key will illuminate y Last set cooking temperature will be displayed To change the cook temperature press the Up A or Down Y Arrow key The green indicator light on the Time Key and on the Probe Key alternately flash C PRESS PROBE KEY The green indicator light on the PROBE W Key will illuminate Last set internal product temperature is displayed PROBE To change the internal product temperature press the Up A or Down Y 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 prehea
122. lding temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD HOLD Press the COOK key Press the up and down arrows to set the cooking temperature to 275 F 135 C CF Press the COOK key COOK E Press the up and down arrows to set the cooking temperature to 275 F 135 C OVERRIDE ALLOWANCE 40 F 22 C COOK Press the PROBE key Press the up and down arrows to set the probe Insert the product probe Press the TIME key temperature to 115 F 46 C Set the timer for 1 1 2 hours CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE SIenaL PRESS TO INDICATE OVEN HAS PREHEATED CLOSE THE OVEN DOOR e WAIT FOR THE AUDIBLE siana PRESS TS TO INDICATE OVEN HAS PREHEATED START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 3 to 4 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 53 ELECTRONIC OVEN COOKING GUIDELINES TROUT PRODUCT SPECIFICATIONS and PREPARATION Trout Whole 1 Ib 454 grams dressed Spray or coat
123. length of time necessary to cook the product 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 18 CONTROL OPERATION 10 12 Fully clean the oven interior drip pan shelves and side racks on a daily basis Since there is no air movement inside the Halo Heats 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 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 o
124. mm GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 150 F 66 C TO COOK BY TIME COOKING TIME TO BE SET 2 1 2 hours e Press and release control ON OFF key y DO NOT ALLOW THE PRODUCT TO REMAIN IN THE OVEN FOR THE FULL SET COOKING TIME Set an independent timer or mechanical bill timer on Press the HOLD key equipped models using the following guidelines Press the up and down arrows to set the holding temperature to 160 F 71 C CORN DOGS 30 to 45 minutes EGG ROLL 45 to 60 minutes Press the COOK key Press the up and down arrows to set the cooking CHICKEN NUGGETS 45 to 60 minutes temperature to 275 F 135 C MINI PIZZA 60 minutes Press the TIME key Product may be heated from a refrigerated or frozen state Press the up and down arrows to select a cook Cooking times must be adjusted accordingly Make certain time of approximately 2 1 2 hours product reaches the fully heated temperature Check internal product temperature before removing product from oven and adjust heating time as required l CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED N CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE sicNAL
125. mperature 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 CONTROL OPERATION GENERAL COOKING GUIDELINES 1 PREPARE OVEN FOR COOKING A Insert and adjust the required number of D Length of time necessary to reheat a product depends on the type of product and the shelves inside the cooking compartment Place the curved edge of the shelf toward the back of the oven 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 B Adjust the inside door vents as indicated in of the reheated product the individual cooking procedure selected C I ta diecast bebat United States food code requirements pc ene rey S eye sus indicate cooked foods that have been of the oven compartment 2 PREHEAT OVEN A Refer to control operation to cook by probe time or preset program menu keys 3 PREPARE PRODUCT FOR COOKING A Refer to individual cooking instructions 4 LOAD PRODUCT ON SHELVES 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 NOTE Always follow federal and local health hygiene codes for the time and internal temperature required for reheat
126. n arrows to set the holding temperature to 160 F 71 C Press the SMOKER key Press the up and down arrows to set the smoke time to one hour for medium smoked flavor CLOSE THE OVEN DOOR AK WAIT FOR THE AUDIBLE SIGNAL PRESS gt CLOSE THE OVEN DOOR y WAIT FOR THE AUDIBLE SIGNAL PRESS e r START MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME TO INDICATE OVEN HAS PREHEATED TO INDICATE OVEN HAS PREHEATED 12 Hours After completing the hold cycle additional heated barbecue sauce can be added prior to service 1 1 2 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 75 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED DUCK WHOLE PRODUCT SPECIFICATIONS and PREPARATION 767 SK IIl 1767 SK III Duck Whole 4 to 5 lb 2 kg SHELVES 2 PER Season as desired Rub with oil and paprika COMPARTMENT Place ducks directly on wire shelves ITEMS PER SHELF MAXIMUM CAPACITY PAN USAGE FINAL INTERNAL TEMPERATURE 185 to 190 F 85 to 88 C AT END OF OVERRIDE PERIOD TO COOK BY PROBE TO COOK BY
127. n arrows to set the probe Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C Press the TIME key 15 minutes per pound for the first roast 33 minutes per kilogram temperature to 153 F 67 C plus add 30 minutes for each additional roast Insert the product probe e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 2 Hours 12 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES PORK RIBS PRODUCT SPECIFICATIONS and PREPARATION Spareribs 1 1 2 down 38 kg or less Pork Loin Back Ribs baby back ribs 1 1 2 down 38 kg or less Ribs can be cooked from frozen or thawed Season as desired Place ribs on sheet pans slightly overlapping and cover with clear plastic wrap only if cooking overnight If de
128. nate 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 HEAT RECOVERY 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 START 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 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 DANGER AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED HOSED
129. nsisting of 0 for volume OFF to setting number 3 which is the highest volume available Release the Down W Arrow key after each change and repeat the process to select the next volume level E OPERATING FEATURES CONTROL IDENTIFICATION amp FUNCTION Ti To turn the oven control panel ON and off Press o and hold the ON OFF Key for three seconds The oven will beep once The ON OFF indicator light will illuminate for oven ON condition and will go out for an OFF condition To Stop an Operation 7 PRESS AND HOLD the Start Key for several Een seconds until the control beeps to indicate the operation has been cancelled The oven will remain in a POWER ON state 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 press and hold 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 PROBE 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
130. oking temperature to 250 F 121 C Press the TIME key THAWED RIBS 2 1 2 to 3 1 2 hours FROZEN RIBS 3 1 2 to 4 1 2 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED N CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE sica PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 1 2 Hours 12 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES PORK CHOPS PRODUCT SPECIFICATIONS and PREPARATION Pork Loin Chops 6 to 8 oz 170 to 227 grams approximate weight range 1 inch to 1 1 2 inches thick 25 to 38mm or Pork Loin Rib Chops with Pocket STUFFED 6 to 8 oz 170 to 227 grams 1 inch to 1 1 2 inches thick 25 to 38mm Season as desired Place chops side by side on sheet pans 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 3 4 4 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan AP
131. or all internal temperature requirements 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES NUMBER OF SHELVES 3 5 5 none none 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan APPROXIMATE MAXIMUM 3 half size sheet pans 5 half size sheet pans 5 full size sheet pans 8 full size sheet pans 8 full size sheet pans CAPACITY 18 x 13 x 1 GN 1 1 x 20mm deep NO SHELVES REQUIRED 18 x 26 x 1 GN 1 1 x 20mm deep ON WIRE SHELVES 18 x 26 x 1 GN 1 1 x 20mm deep ON WIRE SHELVES 18 x 26 x 1 oN sHELves GN 2 1 x 20mm deep NO SHELVES REQUIRED 18 x 13 x 1 oN sHELves GN 1 1 x 20mm deep NO SHELVES REQUIRED OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended ONE HALF OPEN 165 F 74 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key qua COOKING BY PRODUCT PROBE U TEMPERATURE IS NOT RECOMMENDED FOR THIS ITEM Press the HOLD key Press the up and down arrows to set the holding temperature to 150 F 66 C HOLD ES dis COOK OVERRIDE ALLOWANCE Ow Press the COOK key E Press the up and down arrows to set the cooking temperature to 250 to 275 F 121 to 135 C Press the TIME key Fresh not frozen Approximately 1 hour Frozen 2 3 hours CLOSE
132. ossibly 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 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 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 finish
133. r ey olls ur ey olls APPROXIMATE MAXIMUM 1 Turkey Roll 4 Turkey Rolls 8 Turkey Rolls 9 Turkey Rolls 9 Turkey Rolls CAPACITY om OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 165 F 74 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key Press and release control ON OFF key Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qu qu temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD Press the COOK key Press the up and down arrows to set the cooking temperature to 250 F 121 C e Press the COOK key EN Press the up and down arrows to set the cooking temperature to 250 F 121 C OVERRIDE ALLOWANCE 10 F 6 C Press the PROBE key po Press the up and down arrows to set the probe temperature to 155 F 68 C PROBE Insert the product probe l CLOSE THE OVEN DOOR 4 WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED Press the TIME key Set cooking timer for 3 to 4 hours CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 1 Hour 6 to 8 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVIN
134. sired barbecue sauce can be included with initial seasoning to allow it to cook into the ribs 500 SERIES 750 SERIES 1000 1200 SERIES NUMBER OF SHELVES 3 3 4 none none 1 half size sheet 1 half size sheet pan 1 full size sheet pan 1full size sheet pan 1 full size sheet pan APPROXIMATE 3 half size sheet pans MAXIMUM APPROXIMATELY CAPACITY 201b 9 kg 18 x 13 x 1 GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED 3 half size sheet pans APPROXIMATELY 4 full size sheet pans 5 full size sheet pans 5 full size sheet pans 20 Ib 9 kg 18 x 13 x 1 oN sHELvEs GN 1 1 530 x 325 x 20mm NO SHELVES REQUIRED 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 GN 1 1 x 20mm ON WIRE SHELVES 18 x 26 x 1 ow sHELVES GN 2 1 530 x 650 x 20mm NO SHELVES REQUIRED OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional One Half Open WELL DONE 160 F 71 C TO COOK BY TIME Press and release control ON OFF key TO COOK BY PROBE 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 qu HOLD d COOK OVERRIDE ALLOWANCE qu HOLD Press the COOK key E Press the up and down arrows to set the co
135. son as desired Rub with oil and paprika and place directly on wire shelves MODELS AS 250 500 sERIES 750 sERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 1 2 2 3 3 ITEMS PER SHELF 3 Ducks 3 Ducks 6 Ducks 4 Ducks 4 Ducks APPROXIMATE MAXIMUM 3 Ducks 6 Ducks 12 Ducks 12 Ducks 12 Ducks CAPACITY om OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 185 to 190F 85 to 88 C TO COOK BY PROBE TO COOK BY TIME o Press and release control ON OFF key o Press and release control ON OFF key qu temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding qua HOLD temperature to 160 F 71 C Press the HOLD key Press the up and down arrows to set the holding HOLD E Press the COOK key EX Press the up and down arrows to set the cooking temperature to 300 F 149 C Press the COOK key A Press the up and down arrows to set the cooking temperature to 300 F 149 C OVERRIDE ALLOWANCE 20 F 11 C cook Press the PROBE key Press the up and down arrows to set the probe temperature to 165 to 170 F 74 to 77 C nsert the product probe in duck thigh Press the TIME key Set cooking timer for 2 1 2 to 3 hours CLOSE THE OVEN DOOR AK WAIT FOR THE AUDIBLE Siena PRESS TO INDICATE OVEN HAS PREHEATED
136. ss fat Fold wings and tuck under the back of the bird Make a slit in the skin of the hen LOWER END OF BIRD cross hen legs and insert both legs through the slit Brush hens with oil butter or margarine OPTIONAL Season as desired and sprinkle with paprika Space evenly on sheet pans MODELS AS 250 500 sERIES 750 sERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER ITEMS 1 half size sheet pan 1 half size sheet pan 1 full size sheet pan 1 full size sheet pan 1 full size sheet pan PER SHELF 9 hens per pan 9 hens per pan 18 hens per pan 18 hens per pan 18 hens per pan APPROXIMATE MAXIMUM CAPACITY 1 half size sheet pan 2 half size sheet pans 3 full size sheet pans 4 full size sheet pans 4 full size sheet pans 9 Cornish hens 18 Cornish hens 54 Cornish hens 72 Cornish hens 72 Cornish hens 18 13 x1 18 x 13 x 1 on suetves 18 x 26 x 1 ow SHELVES 18 x 26 x 1 18 x 26 x 1 GN 1 1 x 20mm GN 1 1x 20mm GN 2 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Not Recommended Open Full 175 F 79 C TO COOK BY PROBE TO COOK BY TIME Press and release control ON OFF key Press and release control ON OFF key Press the HOLD key Press the up and down arrows to set the holding temperature to 160 F 71 C qu
137. t 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 m PRESS HOLD KEY UN A change the hold temperature press V the Up A or Down Y Arrow key HOLD NOTE 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 12 CONTROL OPERATION EL LOAD THE FOOD INSIDE OVEN REMOVE PROBE FROM ITS BRACKET WIPE THE PROBE TIP WITH A DISPOSABLE ALCOHOL PAD AND INSERT PROBE PROPERLY INTO THE PRODUCT CLOSE THE OVEN DOOR note The oven will beep 3 times every 25 seconds until the oven is loaded and the Start Key pressed BEFORE PRESSING THE START KEY 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 AFTER 60 SECONDS PRESS AND RELEASE START KEY The oven will beep e 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
138. tant to make a permanent written record of the product and the program letter assigned Menu card PE 23384 is provided for this purpose ERASING A COOKING PROGRAM EET To erase a program no longer used PRESETS or to revise a previously programmed Preset Key the oven must be in either the power up hold mode or in the preheat mode The oven cannot be running a Preset Menu program at the time of cancellation or revision When the oven is in the power up hold mode or in the preheat mode press and hold both the Cancel Key and the appropriate letter Preset Key to be erased The oven will beep in approximately four seconds and the program s indicator light will go out to indicate the program has been erased T PROGRAMMING COOKING WITH PRESET MENU KEYS x PRESS AND RELEASE ow orr KEY 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 programmed Preset Key will illuminate PRESS PROGRAMMED PRESET KEY DESIRED A THROUGH H F e Halo Heat indicator and Pre Heat PRESETS A 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
139. temperature of 165 F 74 C for the amount of time specified by local health hygiene regulations P b j 9 CLOSE THE OVEN DOOR a l WAIT FOR THE AUDIBLE sicNAL PRESS MSN TO INDICATE OVEN HAS PREHEATED TOP VIEW FRONT VIEW MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME none 4 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES BREAKFAST SANDWICHES PRODUCT SPECIFICATIONS and PREPARATION Thaw biscuits croissants or English muffins and slice horizontally Place upper half of bread slice on top of the other ingredients and Place each ingredient on the lower half of the bread slice in the wrap each sandwich in clear plastic wrap Line sheet pans with following order baking pan liners optional and insert wire pan grid Place wrapped sandwiches side by side on the wire pan grids 1 Sausage patty ham slices or precooked bacon frozen or thawed 2 Egg patty OPTIONAL frozen or thawed 3 1 2 oz 14 gm slice of American processed cheese OPTIONAL MODELS AS 250 as SERIES SERIES
140. the first ham 26 minutes per kilogram temperature to 148 F 64 C plus add 30 minutes for each additional roast Insert the product probe e CLOSE THE OVEN DOOR WAIT FOR THE AUDIBLE SIGNAL PRESS 5 TO INDICATE OVEN HAS PREHEATED START ry CLOSE THE OVEN DOOR a i WAIT FOR THE AUDIBLE sicNAL PRESS TO INDICATE OVEN HAS PREHEATED MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME 2 Hours 10 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS ELECTRONIC OVEN COOKING GUIDELINES HAM CURED AND SMOKED PRODUCT SPECIFICATIONS and PREPARATION Ham Boneless Skinless Cured and Smoked 10 to 14 lb 4 5 to 6 kg Place ham directly on wire shelves for cooking 500 SERIES 750 SERIES 1000 sERIEs 1200 SERIES NUMBER OF SHELVES 2 2 2 3 3 APPROXIMATE 2 Hams 4 Hams 8 Hams 9 Hams 9 Hams MAXIMUM up to 40 Ib 18 kg up to 100 Ib 45 kg up to 100 Ib 45 kg up to 100 Ib 45 kg CAPACITY OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional One Half Open 160 F
141. tmosphere If the product is not allowed to decrease in temperature excessive condensation will form increasing the moisture content on the outside of the product To preserve the safety and quality of freshly cooked foods however a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product Most Halo Heat holding equipment is provided with a thermostat control between 60 and 200 F 16 to 93 C If the unit is equipped with vents close the vents for moist holding and open the vents for crisp holding If the unit is equipped with a thermostat indicating a range of between 1 and 10 use a metal stemmed indicating thermometer to measure the internal temperature of the product s being held Adjust the thermostat setting to achieve the best overall setting based on internal product temperature FOOD HOLDING amp SANITATION ET GENERAL HOLDING CABINET OPERATION 1 PREHEAT THE HOLDING CABINET i e BEEF ROAST Med Well Done 200 F 93 C FOR 30 MINUTES een CORN BEEF 160 175 F When the thermostat is turned clockwise to an ON SASTRAQI Pw position the red indicator light will illuminate and will PRIME RIB Rare 130 F remain lit as long as the unit is calling for heat Allow a STEAKS Broiled Fried i RIBS Beet or Pork 160 F minimum of 30 minutes of preheating before loading the ea T holding cabinet with food
142. to 4 Hours TIME REQUIRED IN HOLD CYCLE BEFORE SERVING THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES DUE TO VARIATIONS IN PRODUCT QUALITY WEIGHT AND DESIRED DEGREE OF DONENESS THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE ADJUSTED ACCORDINGLY ALWAYS FOLLOW LOCAL HEALTH HYGIENE REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS 78 ELECTRONIC SMOKING OVEN COOKING GUIDELINES SMOKED SALMON MODEL 767 SK III 1767 SK III Salmon Whole 8 to 10 lb 4 to 5 kg SHELVES PER 2 Scale and wash fish thoroughly If desired fish can be COMPARTMENT placed in a salt brine and refrigerated for 2 to 3 hours ITEMS Place fish upright on sheet pans PER SHELF 1 full size sheet pan DO NOT LAY FISH ON ITS SIDE MAXIMUM 3 full size sheet pans CAPACITY 6 whole salmon NOTE Fill wood chip container and set smoke s timer twice for a 2 hour heavy smoke Woo D e i flavor CONT CMP 18 x 26 x 1 GN 2 1 x 20mm NO SHELVES FINAL INTERNAL TEMPERATURE 150 F 66 C AT END OF OVERRIDE PERIOD TO COOK BY PROBE TO COOK BY TIME FE Press and release control ON OFF key Press the COOK key Press the up and down arrows to set the Ee cooking temperature to 275 F 135 C X OVERNIGHT COOK amp HOLD Not Recommended
143. ugh the slit If barbecue sauce is desired heat sauce to 150 F 66 C and coat chicken approximately 1 hour before serving MODELS AS 250 500 SERIES 750 SERIES 1000 SERIES 1200 SERIES PER COMPARTMENT NUMBER OF SHELVES 2 2 2 none none 3 Chickens 4 Chickens 9 Chickens 9 Chickens 9 Chickens PER SHELF APPROXIMATE 6 Chickens 8 Chickens 18 Chickens 27 Chickens 27 Chickens MAXIMUM 6 full size pans 2 half size sheet pans 2 full size sheet pans 3 full size sheet pans 3 full size sheet pans CAPACITY 12 x 20 x 1 18 x 13 x 1 on suzwss 18 x 26 x 1 ow SHELVES 18 x 26 x 1 18 x 26 x 1 GN 1 1 x 20mm GN 2 1 x 20mm GN 1 1 x 20mm GN 1 1 x 20mm NO SHELVES REQUIRED NO SHELVES REQUIRED ON WIRE SHELVES ON WIRE SHELVES OVERNIGHT COOK amp HOLD DOOR VENTS FINAL INTERNAL TEMPERATURE AFTER OVERRIDE Optional Open Full 185 F 85 C TO COOK BY PROBE TO COOK BY TIME Sa P d rel trol ON OFF key gt E 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 qua Press the HOLD key amp Press the up and down arrows to set the holding e Press the COOK key temperature to 160 F 71 C Press the up and down arrows to set the cooking temperature to 300 F 149 C Press the COOK key with clear plastic wrap for cooking Set cooking temperature to 275 TO 300 F 135 TO 1
144. verflow problem There is also an extra large drip pan available as an option for the 1000 TH series ovens 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 6 S wp nie For best results many products should be cooked on an overnight cook and hold basis Consult individual procedures for this recommendation ME HELP NEED SO 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 mar rss Msi CLEANING amp MAINTENANCE n CLEANING AND PREVENTIVE 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 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

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