Instruction/ maintenance manual of the product 750 Alto-Shaam
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L OW T E M P E R A T U R E C O O K I N G A N D H O L D I N G G U I D E L I N E S M a n u a l l y O p e r a t e d O v e n s.
M N - 2 8 6 5 5 • 1 0 / 0 9 LOW TEMPERA TURE COOKING AND HOLDING OVENS G E N E R A L I N D E X W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P H O N E : (2 6 2) 25 1 -3 80 0 ( 8 0 0 ) 5 5 8- 8 74 4 U .
S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 1. W elcome to the cost saving conve nience o f L o w T e m p e r a t u r e C o o k i n g . In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat.
S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 2. M E A T A N D N U TRITION Meat plays a significant role in the diet; therefor e, one of the primary goals in food p r e p a r a t i o n i s p ro p e r n u t r i t i o n .
S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 3. LOW TEMPERA TURE COOKING INTRODUCTION T O C A L C U L A T E M E A T S H R I N K A G E START IN G W EI G HT ( We ig ht of.
S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 4. L A BOR A N D E QU IP ME N T C OS T RE DU C T ION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls ar e set, there is no need to check, stir , or adjust the time or the temperature.
S E C T I ON 1 • L O W T E M P ER AT U RE C O O KI NG I N T RO D U CT I ON 5. LOW TEMPERA TURE COOKING INTRODUCTION M A N U A L C O O K & H O L D O V E N — O P T I O N S & A C C E S S O R .
S E C T I ON 2 • O P ER A T I O N 6. OPERA TION O V E N C H A R A C T E R I S T I C S The oven is equipped with a special, low-heat- density , heating cable.
S E C T I ON 2 • O P ER A T I O N 7. O VEN COMP ARTMENT CONTR OL P ANEL IDENTIFICA TION 1 . P r e s s o v e n P O W E R S W I T C H 쐄 “ O N . ” • P O W E R “ O N ” INDICA TOR SWITCH will illuminate and will remain lit as long as the power switch i s i n t h e “ O N ” p o s i t i o n .
S E C T I ON 2 • O P ER A T I O N 8. OPERA TION 1. PREP ARE OVEN FOR COOKING A . Insert and adjust the r equired number of s h e l v e s i n s i d e t h e c o o k i n g c o m p a r t m e n t . P l a c e t h e c u r v e d e d g e o f t h e s h e l f t o w a rd the back of the oven.
S E C T I ON 2 • O P ER A T I O N 9. OPERA TION 8. DETERMINING IF PRODUCT IS SUFFICIENTL Y COOKED A . A l l o w C O O K t i m e r t o c y c l e t o t h e “ O F F ” position. B . Befor e opening the oven door , leave the product in the HOLD cycle for a minimum of one hour .
S E C T I ON 2 • O P ER A T I O N 1 0 . OPERA TION COOKING and HOLDING PR OCEDURES — MANU AL O VENS 9 . R E H E A T I N G A . Any over production must be r emoved f ro m t h e o v e n , w r a p p e d , r a p i d l y c h i l l e d , a n d r e f r i g e r a t e d .
S E C T I ON 2 • O P ER A T I O N 1 1 . OPERA TION C H E F O P E R A T I N G T I P S 1 . F o r c o o k i n g s p e c i f i c p ro d u c t s , r e f e r t o i n d i v i d u a l c o o k a n d h o l d i n s t r u c t i o n s .
CLEANING & MAINTENANCE S E C T I ON 3 • C L EA NI N G & MAINTENANCE 1 2 . CONTINUED C A U T I O N T O PRO TECT ST AINLESS STEEL SURF A CES, COMPLETEL Y A V OID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE B ASED CLEANERS, OR CLEANERS CONT AINING QU A TERNAR Y SAL TS.
CLEANING & MAINTENANCE S E C T I ON 3 • CLEANING & M A IN TE N AN CE 1 3 . The cleanliness and appearance of this equipment will contribute considerably to operating e f f i c i e n c y a n d s a v o r y , a p p e t i z i n g f o o d .
S E C T I ON 4 • B E EF 1 4 . COOKING GUIDELINES B E E F B e e fB r i s k e t ........................... 1 5 B e e fS h o r tR i b s ........................ 1 6 B e e fS t r i p l o i n ......................... 1 7 C o r n e dB e e f ............
B e e f B r i s k e t , F r e s h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves.
S h o r t R i b s : 1 0 t o 1 2 o z . p i e c e s S eason 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 moistur e.
L o i n , S t r i p L o i n , S h o r t - C u t , B o n e l e s s : 8 t o 1 2 l b ( 4 t o 5 k g ) Season as desired. Place roasts dir ectly on the wire shelves with fat side down. Place larger roasts towar d the top of the oven compartment. S E C T I ON 4 • B E EF 1 7 .
C o r n e d B e e f : 9 t o 1 2 l b ( 4 t o 5 k g ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wir e shelf.
G r o u n d B e e f ( f r e s h , n o t f ro z e n ) : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( M INIMUM ) G r o u n d B e e f , f ro z e n : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( MINIMUM ) Place hamburger patties side-by-side dir ectly on sheet pans.
B e e f R i b , R o a s t R e a d y, w i t h F a t C a p , # 1 0 9 : 2 0 l b ( 9 k g ) Av e r a g e W e i g h t Season as desired. Place roasts dir ectly on wire shelves with the larger r oasts toward the top of the oven compartment. S E C T I ON 4 • B E EF 2 0 .
B e e f R i b , R o a s t R e a d y S p e c i a l , T i e d : 1 4 t o 1 8 l b ( 6 t o 8 k g ) Av e r a g e W e i g h t Season as desired. Place roasts dir ectly on wire shelves with the lar ger roasts toward the top of the oven compartment. S E C T I ON 4 • B E EF 2 1 .
B e e f R i b e y e R o l l , L i p O n , # 1 1 2 A : 8 t o 1 2 l b ( 3 t o 5 k g ) Season as desired. Place roasts dir ectly on the wire shelves, fat side down. Place larger roasts towar d the top of the oven compartment. S E C T I ON 4 • B E EF 2 2 .
B e e f R o u n d , To p ( I n s i d e ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) B e e f R o u n d , B o t t o m ( G o o s e n e c k ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) S e a s o n a s d e s i r e d . P l a c e r o a s t s d i r e c t l y o n w i r e s h e l v e s w i t h f a t s i d e d o w n .
A n y o n e o f a v a r i e t y o f b e e f ro u n d s u s e d f o r c a r v i n g o n a b u ff e t l i n e . M a y b e b o n e - i n o r b o n e l e s s a n d m a y h a v e a h a n d l e o n o r o f f a s r e q u i r e d.
B e e f L o i n , F u l l Te n d e r l o i n , S i d e M u s c l e O f f , S k i n n e d : 4 t o 6 l b ( 2 t o 3 k g ) Season as desired. Place tenderloins directly on wir e shelves.
Ve a l L o i n , T r i m m e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. S E C T I ON 4 • V E AL 2 6 . V E A L L O I N 500 S E R I E S 7 5 0 S E R I E S .
L a m b L e g , B o n e l e s s , T i e d : 8 t o 1 1 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. S E C T I ON 4 • L A MB 2 7 .
L a m b R a ck , R o a s t R e a d y , S i n g l e , F r e n ch e d : 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans.
Po r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) S e a s o n a s d e s i r e d an d p l a c e d i r e c t l y o n w ir e s h e l v e s . S E C T I ON 4 • P O RK 2 9 .
DOOR VENTS: ONE-HALF OPEN H a m , B o n e l e s s , S k i n l e s s , C u r e d a n d S m o k e d : 1 0 t o 1 4 l b ( 4 , 5 t o 6 k g ) Place ham directly on wir e shelves for cooking.
Po r k L o i n C h o p s : . . . . . . 3 t o 8 o z ( 8 5 t o 2 2 7 g r a m s ) a p p r o x i m a t e w e i g h t r a n g e Po r k L o i n R i b C h o p s w i t h Po c k e t ( STUFFED ): . . . 5 t o 8 o z ( 1 4 2 t o 2 2 7 g r a m s ) a p p r o x i m a t e w e i gh t r a n g e T h i c k n e s s : .
DOOR VENTS: ONE-HALF OPEN Po r k L o i n , B o n e l e s s , T i e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place r oasts directly on wire shelves for cooking.
Po r k S h o u l d e r, B o s t o n B u t t , B o n e l e s s : 8 t o 1 0 l b ( 4 t o 5 k g ) S e a s o n a s d e s i r e d a n d p l ac e i n p a n s .
DOOR VENTS: ONE-HALF OPEN S p a r e r i b s : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) P o r k L o i n , B a ck R i b s ( BA B Y B AC K R I B S ) : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) Ribs can be cooked from fr ozen or thawed. Season as desired.
S a u s a g e , F r e s h : 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.
C h i c k e n B r e a s t s , B o n e l e s s : 8 o z ( 2 2 7 g r a m s ) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or margarine ( O P T I O N A L ), and lightly sprinkle with salt, pepper , and paprika.
C h i c k e n : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) a v e r a g e w e i g h t Clean chicken and remove excess fat. Brush chicken with oil, butter or mar garine ( O P TI O N A L ). Season as desired and sprinkle with paprika. S E C T I ON 4 • P O ULT R Y 3 7 .
C h i c k e n , W h o l e : 2 - 1 / 4 t o 2 - 3 / 4 l b ( 1 t o 1 , 2 k g ) Clean chicken and remove excess fat. Brush chicken with oil, butter or mar garine ( O P T I O N A L ) .
C h i c k e n P i e c e s : 2 - 1 / 2 t o 2 - 3 / 4 l b ( 1 , 1 t o 1 , 2 k g ) f r y e r, 8 p i e c e c u t Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredge in dry breading. Coat pans with vegetable release spray .
R o ck C o r n i s h G a m e H e n s : 1 2 o z ( 3 4 0 g r a m s ) e a c h Clean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the skin of the hen (lower end of bird), cr oss hen legs and insert both legs through the slit.
D u ck , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika and place directly on wir e shelves. S E C T I ON 4 • P O ULT R Y 4 1 .
T u r k e y, W h o l e : 2 5 l b ( 1 1 k g ) T urkey must be fully thawed. Season as desired. Rub with oil, butter or mar garine ( O P T IO N A L ) , a n d s p r i n k l e w i t h paprika. Place directly on wir e shelves. S E C T I ON 4 • P O ULT R Y 4 2 .
T u r k e y B r e a s t : 1 0 t o 1 5 l b ( 5 t o 7 k g ) T urkey breast should be at a refrigerated temp erature of 38° to 40°F (3° to 4°C) when placed in a pr eheated oven. Season as desired. Brush with oil, butter or margarine ( OP T I O N A L ), and sprinkle with paprika.
T u r k e y R o l l , P r e c o o k e d , F r o z e n : 8 t o 1 2 l b ( 4 t o 5 k g ) P l a c e f u l l y f r o z en t u r k e y ro ll s d i r e c t l y o n w ir e s h e l v e s t o r e h e a t .
F i s h F i l l e t s , F r e s h o r F ro z e n : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Brush fish with oil, b u t t e r o r m a r g a r i n e .
S a l m o n S t e a k s : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) , 1 " ( 2 5 m m ) t h i ck Spray or coat sheet pans with oil, butter or margarine.
Tro u t , W h o l e : 1 l b ( 4 5 4 g m ) d r e s s e d S p r a y o r c o a t s h e e t p a n s w i t h o i l . Wi p e tr o u t w i t h a d a m p t ow e l a n d p l a c e s i d e - b y - s i d e o n s he e t p a n s . Season as desired. S E C T I ON 4 • F I SH 4 7 .
Po t a t o e s , B a k i n g : 8 0 t o 9 0 c o u n t Always store potatoes at r oom temperature. W ash potatoes before placing in a pr eheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes directly on wir e shelves. S E C T I ON 4 • MISCELLANEOUS 4 8 .
P rebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixture into the pr ebaked shells and bake in a preheated oven.
Use 1 x 1 or 1 x 1-1/2 ratio of rice to water . Rice that is high in starch needs to be rinsed. Fill pans to half the pan depth and cover pans with foil.
U s e a f a v o r i t e c u s t a r d r e c i p e . Pour custard mixtur e into cups to a depth of 2/3 the container height and place cups on a sheet pan. N O W AT E R B AT H I S R E Q U I RE D . B a k e i n a p re h e a t e d o v e n . Custard is done when knife inserted in center of cup is clean when r emoved.
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. S E C T I ON 4 • MISCELLANEOUS 5 2 .
Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheese c ake is done when a toothpick inserted in the center is clean when removed. T o prevent cracking, allow the cheese cake t o r e m a i n i n t h e o v e n u n t i l it r e a c h e s ro o m t e m p e r a t u re .
P R O D U C T M U S T B E F U L L Y F R O Z E N W H E N P L AC E D I N A P R E H E AT E D OV E N . L e a v e p r o d u c t i n o r i g i na l c o n t a i n e r w i t h f o i l c o v e r i n p l a c e . * Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment.
DOOR VENTS: CLOSED P R O D U C T M U S T B E F U L L Y F R O Z E N W H E N P L A C E D I N A P R E H E A T E D OV E N . Leave product in 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.
CHICKEN NUGGETS: Approximately 40 per full-size sheet pan C O R N D O G S : Approximately 30 per full-size sheet pan E G G RO L L S : Approximately 40 per full-size sheet pan M I N I P I Z Z A : Approximately 12 to 15 per full-size sheet pan Line sheet pans with baking pan liners (optional) and insert wire pan grid.
A p p r ox i m a t e ly 3 6 w r a p p e d s a n d w i ch e s p e r f u l l - s i z e s h e e t p a n . S E C T I ON 4 • M I SC EL L AN EO U S 5 7 . B R E A K FA S T S A N D W I C H E S , F R E S H O.
P r e m i x e d f ro z e n c o m m e r c i a l c o o k i e d o u g h a t ro o m t e m p e r a t u r e . P r e m i x e d c o m m e r c i a l f r o z e n c o o k i e d o u g h p i e c e s . Preheat oven at 325°F (163°C) for a minimum of one hour . Line full-size sheet pans with baking pan liners.
F r o z e n P r e c o o k e d D o u g h n u t s 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 fr ozen state.
Remove dough from r etarder or refrigerator , and allow covered product to set up at r oom temperature. Preheat oven for 45-60 Minutes. Pour approximately 2 quarts (c. 2 liters) of hot water , 140-180°F (60-82°C) into a pan on the bottom surface of the holding compartment.
S E C T I ON 4 • M I SC EL L AN EO U S 6 1 . N O T E S.
S E C T I ON 5 • LOW TEMPERA TURE COOKING & SM O KI N G OP ER AT I ON 6 2 . SMOKER OPERA TION CONTROLS AND INDICA T ORS 1 . T urn upper oven POWER SWITCH 쐄 “ O N .
S E C T I ON 5 • L O W T E M P ER AT U RE C O O KI NG & S M O KI N G OP ER AT I ON 6 3 . SMOKER OPERA TION 1 . PREP ARE OVEN FOR COOKING A . I n s e r t a n d a d j u s t t h e re q u i re d n u m b e r o f s h e l v e s i n s i d e t h e c o o k i n g c a v i t y .
S E C T I ON 5 • LOW TEMPERA TURE COOKING & SM O KI N G OP ER AT I ON 6 4 . SMOKER OPERA TION 8 . SET SMOKING TIMER A . The Smoking T imer activates the heating element located within the W ood Chip Container .
S E C T I ON 5 • L O W T E M P ER AT U RE C O O KI NG & S M O KI N G OP ER AT I ON 6 5 . SMOKER OPERA TION 1 1 . R E H E A T I N G A . Any overpr oduction must be removed from t h e o v e n , w r a p p e d , q u i c k l y c h i l l e d , a n d r e f r i g e r a t e d .
none S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 6 . 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A P AC I T Y P A N S Bee f Br i s ket , F r es h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket as desired.
S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 7 . none S M O K E D F R E S H H A M S 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M .
n o n e S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 8 . S M O K E D D U C K 7 6 7 - S K & 1 7 6 7 - S K M O D E L S NUMBER OF SHEL VES I T E M S P E R S H E L F A P P R OX I M AT E M A X I M U M C A P AC I T Y P A N S Du c k, W h o le : 4 t o 5 l b (2 k g ) Season as desired.
S E C T I ON 6 • S M OK IN G P RO C E DU R ES 6 9 . 12" 20" x 2-1/2" (GN 1 / 1 ) P AN PLA CEMENT : P o s i t i o n 1, 4 , & 7 F R O M T H E T O P O F T H E O V E N S M O K E D F I.
S h r i m p : 1 6 t o 2 0 c o u n t Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans. S M O K E D S H R I M P 767-SK 1767-SK M O D E L S NUMB.
S E C T I ON 6 • S M OK IN G P RO C E DU R ES 7 1 . C O L D S M O K E D S A L M O N PRODUCT SPECIFICA TIO NS and PREP ARA TION D OOR VENTS: CLOSED W OOD CHIP CONT AINER: FULL 1 2 " x 2 0 ".
S E C T I ON 7 • F O OD H OL D IN G AN D S AN I T AT I O N 7 2 . FOOD HOLDING and SANIT A T ION FOOD HOLDING - FUNCTION & V ALUE In the previous sections, cooking pr ocedures in the Halo Heat Low T emperature Cooking and Holding Oven have been emphasized.
S E C T I ON 7 • F O OD H OL D IN G A ND S AN I T AT I O N 7 3 . FOOD HOLDING and SANIT A T ION GENERAL HOLDING CABINET OPERA TION 1 . PREHEA T THE HOLDING CABINET T O D E S I R E D T E M P E R AT U.
S E C T I ON 7 • F O OD H OL D IN G AN D S AN I T AT I O N 7 4 . FOOD HOLDING and SANIT A T ION S A N I T A T I O N Food flavor and aroma ar e usually so closely related that it is dif ficult, if not impossible, to separate them. There is also an important, i nseparable relationship between cleanliness and food flavor .
S E C T I ON 7 • F O OD H OL D IN G A ND S AN I T AT I O N 7 5 . FOOD HOLDING and SANIT A T ION F O O D S A F E T Y G U I D E L I N E S Safe food handling practices to prevent food-borne illness is of critical importance to the health and s afety of your customers.
A l t o - S h a a m h a s e s t a b l i s h e d a t w e n t y - f o u r h o u r e m e r g e n c y s e r v i c e c a l l c e n t e r t o o f f e r i m m e d i a t e c u s t o m e r a c c e s s t o a l o c a l a u t h o r i z e d s e r v i c e a g e n c y o u t s i d e o f s t a n d a r d b u s i n e s s h o u r s .
M N - 2 8 6 5 5 • 1 0 / 0 9 W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53 052-0450 ● U . S . A . P H O N E : (2 6 2) 25 1 -3 8 00 ( 8 00 ) 55 8- 8 74 4 U . S . A . / CANADA ● F A X: ( 2 62 )2 5 1- 7 06 7 ( 8 0 0 ) 32 9 -8 74 4 U .
An important point after buying a device Alto-Shaam 750 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Alto-Shaam 750 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Alto-Shaam 750 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Alto-Shaam 750 you will learn all the available features of the product, as well as information on its operation. The information that you get Alto-Shaam 750 will certainly help you make a decision on the purchase.
If you already are a holder of Alto-Shaam 750, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Alto-Shaam 750.
However, one of the most important roles played by the user manual is to help in solving problems with Alto-Shaam 750. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Alto-Shaam 750 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
