Instruction/ maintenance manual of the product ecosmart Electronically Operated Ovens 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 Electr onically Operated Ovens.
#567•05/08 L O W T E M P E R AT U R E C O O K I N G A N D H O L D I N G O V E N S 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 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 44 U .
1. W e l c o m e t o t h e cost saving convenience of Low T emperatur e Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat.
2. LOW TEMPERA TURE COOKING INTRODUCTION ME 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 reparation is pr oper nutrition.
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 ST ARTING WEIGHT (Weight of Raw Product) - MI NU S: ENDING WEIGHT (Weight of Cooked Product) E Q U A L S : A M .
4. LOW TEMPERA TURE COOKING INTRODUCTION L A BOR A N D E QU IP ME N T C OST RE DU C TION 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.
5. LOW TEMPERA TURE COOKING INTRODUCTION C O M P A C T C O O K & H O L D S i n g l e c o m p a r t m e n t o v e n w i t h e l e c t r o n i c c o n t r o l s a n d p r o b e . A l l s t a i n l e s s s t e e l c o n s t r u c t i o n . S t a c k a b l e d e s i g n .
6. LOW TEMPERA TURE COOKING INTRODUCTION DO OR LOC K wit h KE Y E A C H H A N D L E DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250 BU MP ER, F U LL P E RIME TE R RU BBE R 5005103 500.
S T A R T - U P 7. LOW TEMPERA TURE COOKING INTRODUCTION OVEN CHARACTERISTICS The cabinet is equipped with a special, low-heat- density , heating cable.
CONTROL IDENTIFICA TION & FUNCTION 8. 1. ON/OFF KEY • T h e O N / OFF c o n t r o l s y s t e m k e y o p e r a t e s t h e functions of the control panel. If there is any power loss during operation, the O N / OFF indicator light will flash. T o clear , push key and release.
CONTROL IDENTIFICA TION & FUNCTION 9. 11. S TA RT K E Y • Used to initiate a selected mode sequence when pressed and r eleased. Any mode of operation can be s t o p p e d b y p r e s s i n g a n d h o l d i n g t h e S t a r t K e y u n t i l t h e c o n t r o l p r o d u c e s a n a u d i b l e s i g n a l .
CONTROL IDENTIFICA TION & FUNCTION 10. T o turn the oven con trol pan el O N and O FF : Pr e s s a n d h o ld t h e O N / O F F K e y f o r t h r e e seconds. The oven will beep once. The O N / OFF indicator light will illuminate for o v e n O N c o n d i t i o n a n d w i l l g o o u t f o r a n O F F condition.
CONTROL IDENTIFICA TION & FUNCTION 1 1 . Be ep e r V o lu m e Sele c t i o n Wi t h t h e c o n t r o l i n t h e OF F m o d e , p r e s s an d h o l d the D o w n ▼ A r r o w k e y .
CONTROL OPERA TION 12. PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F key will illuminate. • The oven will beep for one second and w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e .
CONTROL OPERA TION 1 3 . COOK BY TIME: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y w i l l i l l u m i n a t e . • T h e o v e n w i l l b e e p f o r o n e s e c o n d a n d w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e .
TO COOK BY PROBE: P R E S S P R O B E K E Y • Last set internal pr oduct temperature is displayed. ➥ T o c h a n g e t h e i n t e r n a l p r o d u c t t e m p e r a t u r e , p r e s s t h e U p ▲ o r D o w n ▼ A r r o w k e y . T O C O O K B Y T I M E : P R E S S T I M E K E Y • L a s t s e t t i m e i s d i s p l a y e d .
CONTROL OPERA TION 1 5 . PROGRAMMING: THE OVEN PREHEA T INDICA TOR WILL ILLUMINA TE. The o v e n is no w in t h e p r e he a t m o d e a n d i s a u t o m a t ic a ll y p r o g r a m m e d t o p r e h ea t t o t he c o o k t em p e r a t u r e .
CONTROL OPERA TION 16. C OOKING WITH PRESET MENU KEYS: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y will illuminate. • The oven will beep for one second and will begin operating in the hold mode.
1. PREP ARE OVEN FOR COOKING A. Insert and adjust the required number of shelves inside the cooking compartment. 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 r d t h e back of the oven. B. Adjust the inside door vents as indicated in t h e i n d i v i d u a l c o o k i n g p r o c e d u r e s e l e c t e d .
CONTROL OPERA TION 18. CHEF OPERA TING TIPS 1 . For cooking specific products, r efer to individual cook and hold instructions. 2 . When cooking at 250°F (121°C), it takes approximately one hour for the cooking t e m p e r a t u r e t o d e c r e a s e t o t h e s e l e c t e d holding temperature.
CLEANING & MAINTENANCE 1 9 . P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S I t i s i m p o r t a n t t o g u a r d a g a i n s t c o r r o s i o n i n t h e c a r e o f stainless steel surfaces.
CLEANING & MAINTENANCE 20. 1. CLEAN THE OVEN DAIL Y Disconnect the oven from the power sour ce. Remove all detachable items such as wire shelves, side racks, and drip pans.
C O O K I N G P R O C E D U R E G U I D E L I N E I N D E X NO TE: A L L C A PA C I T I E S SH O W N I N TH I S M A N U A L A R E B A SE D O N U . S . P A N SI Z E S . GA S TR O N O R M PA N S M AY H O L D M O R E O R L E S S T H A N T H E F O O D Q U A N T I T I E S I N D IC AT E D .
COOKING NOTES 22..
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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 r oasts directly on the wir e shelves with fat side down.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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 ) A v e r a g e We i g h t Season as desired. Place roasts directly on wir e shelves with the larger r oasts toward the top of the oven compartment.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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 r oasts directly on the wir e shelves, fat side down.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Any one of a variety of beef round used for carving on a buf fet line.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S V e 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. ELECTR ONIC O VEN COOKING GUIDELINES V E A L L O I N 1 Hour 10 Hours • Press the HOLD key .
OV E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R A T U R E Optional One-Half Open S E E B E L O W AFTER O VERRIDE: N U MB E R O F S HE L V E S ITEMS P.
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S R ack , R oast R eady , S in gl e, Fren ched: 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. ELECTR ONIC O VEN COOKING GUIDELINES L A M B R A C K S ( FRENCHED ) 1 Hour 4 Hours • Press the HOLD key .
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S 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.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Sp 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 c k R i b s ( b a b y b a c 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.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Pork S h oul der , B ost on B utt, B on el ess : 8 to 10 l b (4 to 5 k g) Season as desired and place in pans. ELECTR ONIC O VEN COOKING GUIDELINES PORK SHOULDER 2 Hours 12 Hours COOKING BY PRODUCT PR OBE TEMPERA TURE IS NO T RECOMMENDED FOR THIS ITEM.
C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Ch ick en B reasts , B one l ess : 4 to 8 oz (1 13 to 227 grams ) Place chicken breasts on sheet pans, side-by-side, not quite touching. Br ush chicken with oil, butter , or margarine ( O PTIONAL ), and lightly sprinkle with salt, pepper , and paprika.
C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D .
N U M BE R O F S H ELVE S I TEMS P E R S HE L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S C h i c k e n , W h o l e : 2 - 1 / 4 l b 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 margarine ( OP T I O N A L ) .
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S D u c k , 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 wire shelves. ELECTRONIC OVEN COOKING GUIDELINES DUCK, WHOLE 1 Hour 8 Hours • Press the HOLD key .
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y P AN S 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 r efrigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a pr eheated oven.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Fi sh Fil l ets , Fres h 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.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED . C L O S E T H E O V E N D O O R .
N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S T r ou t, Wh ole : 1 l b (454 grams) dres sed Spray or coat sheet pans with oil. W ipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Prebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixtur e into the prebaked shells and bake in a pr eheated oven.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Use a favorite custard r ecipe. Pour custar d 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 pr edicated on cup size.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a pr eheated oven. The cheese cake is done when a toothpick inserted in the center is clean when removed.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I NDI CA T E OVE N HAS P REH EA T ED .
N U MB E R O F S HE LVE S ITEMS P E R SH E L F APPROXIMA TE M A XI M U M C A P A C IT Y P AN S P RE H E A T T H E OVE N . P RODU C T MU S T BE F U L L Y F ROZ E N W H E N P L A C E D IN A PRE H E A TE D OVE N . Leave product in the original container with foil cover in place.
63. ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE ENTRÉ E P A N S PRODUCT SPECIFICA TIONS and PREP ARA TION O V E R N I G H T C O O K & H O L D : D O O R AFTER OVERRIDE: Frozen convenience entrées r emoved from the original food processor's intact packaging must be tr eated as a product for r eheating.
ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE POR TIONED ENTRÉ E S PRODUCT SPECIFICA TIONS and PREP ARA TION 64. O V E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R A T U R E Not Recommended Closed 140°F (60°C) AFTER OVERRIDE: C L O S E T H E O V E N D O O R .
65. N U MB E R OF SHEL VES I T EM S P E R S HE L F A P P RO X I M ATE M A X IM U M C A P A C IT Y P AN S T h aw b isc uits , cro issa nts, o r Engl ish mu ffi ns and s li ce h or izo ntal ly . Pl ac e eac h ingr edi ent on t he low er hal f of t he b r ead s lice i n the fo ll owi ng or der .
N U MB E R OF SHEL VES ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S Prem i x ed f rozen co mme rci al coo k i e dough at room tempe rature. Prem i x ed f rozen co mme rci al coo k i e dough pi ece s. Preheat oven at 325°F (163°C) for a minimum of one hour .
67. N U M BE R O F S H ELV ES I T E MS P E R SH E L F APPROXIMA TE M A XI M U M C A PAC I T Y PAN S F ROZ E N P RE C OOKE D DOU GH N U TS 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.
N U MB E R O F S HE LVE S ITEMS P E R SH E L F A P P RO X I M ATE M A XI M U M C A P A C IT Y PAN S For use with dough in the form of loaves or rolls as r equired. Capacities shown are provided as a general guideli ne only and will depend on the size and shape of the selected items to be proofed.
69. C L O S E TH E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND ICA T E O VE N HAS P REH EA TE D . C L O S E T H E OV E N D O O R .
70. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 1. PREP ARE UNIT FOR COOKING A. Insert and adjust the r equired number of shelves inside the cooking cavity . Insert each shelf with curved edge of the shelf toward the back of the oven.
71. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 3 . P R E P A R E P R O D U C T F O R C O O K I N G A. Refer to individual cooking instructions. 4 . P R E P A R E W O O D C H I P S A. T ake one container load of dry wood chips and soak the c h i p s i n w a t e r f o r 5 to 10 minutes.
72. SMOKER OPERA TION C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S T H E O V E N M U S T B E AT R O O M TEMPERA TURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE.
B ee f Br is ke t , F r e s h: 9 t o 1 3 lb ( 4 t o 6 kg ) Season brisket as desir ed. Place brisket directly on wire shelves, fat side down. Briskets can also be wrapped in clear plastic wrap for the cooking, smoking, and holding f u n c t i o n ( O P T I O N A L ) .
P o r k F r e s h H a m : 14 to 17 lb (6 to 8 kg) Season as desired and place hams directly on wire shelves. N O T E : This product requir es 3 to 4 smoke cycles of 1 hour each with a full wood chip container for each cycle. Pr ess the SMOKER key and reset the smoke timer to one hour for each cycle.
S p a r e r ibs o r P o r k L o in , Ba c k Ribs ( B A B Y B A C K R I B S ) : 1-1/2 down (38 kg or less) R i b s c a n b e c o o k e d f r o z e n o r t h a w e d . S e a s o n a s d e s i r e d . Place ribs on sheet pans, slightly overlapping, or use rib rack shelves for more even smoke penetration.
D u c k , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 1 Hour 8 H o u r s • P r e s s t h e C O O K k e y . • Press the up and down arrows to set the cooking temperature to 300°F (149°C).
T u r k e y W h o l e : 25 lb (1 1 kg) T urkey must be fully thawed. Season as desired. R u b w i t h o i l , b u t t e r , o r m a r g a r i n e ( O P T I O N A L ) . N O T E : When cooking and holding overnight or holding for an extended period of time, s e t t h e c o o k t h e r m o s t a t t o 2 5 0 ° F ( 1 2 1 ° C ) .
A l a s k a n S t r i p C o d * Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets side-by-side (tightly together) on pans. P A N PLACEMENT : From the top of the oven, p a n s l i d e p o s i t i o n 1 , 4 , a n d 7 . * Haddock may be substituted.
Sa l m o n , W h o l e : 8 t o 1 0 l b ( 4 t o 5 k g ) S cale and wash fish thoroughly . If desired, fish can be placed in a salt brine and refrigerated for 2 to 3 hours.
Sh r i m p : 16 to 20 count Shrimp may remain in the shell, or may be peeled and deveined. Season as desired. Place in a single layer on pan. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES n o n e 1 H o u r • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y .
Use a favorite bean recipe. Mix ingredients and divide into six (6) full-size pans (GN 1/1). Stir beans t horoughly before the second smoke cycle. 4 Hours 1 2 H o u r s • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y . • P r e s s t h e T I M E k e y .
Sa l m o n F i l l e t s , F r e s h : 2-1/2 to 4 lb (1 to 2 kg) each INGREDIENTS REQUIRED: Fresh salmon fillets or sides Sea Salt, Large Crystals Granulated Sugar o r Brown Sugar (for best color) F O.
E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S 83. COLD SMOKED SALMON S A U M O N F U M E F r e s h S a l m o n F i lle t s : 2 - 1 / 2 t o 4 l b ( 1 t o 2 k g ) e a c h I.
84. FOOD HOLDING & SANIT A TION F O O D H O L D I N G - F U N C T I O N & VA L U E G E N E R A L H O L D I N G G U I D E L I N E S I n the previous sections, cooking pr ocedures in the Halo Heat Low T emperatur e Cooking and Holding Oven have been emphasized.
85. FOOD HOLDING & SANIT A TION 1 . PREHEA T THE HOLDING CABINET • 200°F (93°C) FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and will remain lit as long as the unit is calling for heat.
S A N I T A T I O N a n d H A N D L I N G 86. FOOD HOLDING & SANIT A TION F o o d f l a v o r a n d a r o m a a r e u s u a l l y s o closely related it is dif ficult, if not impossible, to separate them. Ther e is also an important, inseparable relationship between cleanliness and food flavor .
87. FOOD HOLDING & SANIT A TION Safe food handling practices to prevent food- borne illness is of critical importance to the health and safety of your customers.
88. COOKING NOTES Alto-Shaam has established a twenty-f our hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard b usiness hours.
# 56 7 • 0 5 / 08 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 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 44 U . S . A . / CANADA ● FA X: ( 2 6 2 ) 2 5 1 - 7 0 67 ( 8 0 0 ) 3 2 9 -8 7 4 4 U .
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