Alto-Shaam MN-29492 - Manual (Page 2)

MN-29492 • 03/11
LOW TEMPERATURE COOKING AND HOLDING OVENS
GENERAL INDEX
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t
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P . O . B o x 4 5 0
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M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0
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U . S . A .
PHONE: (262)251-3800 (800)558-8744
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FAX: (262)251-7067 (800)329-8744
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www.alto-shaam.com
Introduction
Alto-Shaam Halo Heat ........................................ 1
Low Temperature Cooking Facts
Meat and Nutrition ........................................... 2
Shrinkage Control and Cooking Time .............. 3
Preventing Bacteria Growth ............................. 3
Labor and Equipment Cost Reduction ............. 4
Capacities and Dimensions................................5
Options and Accessories ................................... 6
Operation
General Operation — Deluxe Control Ovens
Oven Characteristics ......................................... 7
Start-Up ............................................................. 7
Control Features ................................................8
General Operation ....................................... 9-13
Chef Operating Tips ........................................15
Food Holding and Sanitation
Reheating .........................................................16
Holding Times .................................................16
Food Holding - Function & Value .................. 17
General Holding Guidelines ........................... 17
General Holding Cabinet Operation .............. 18
Holding Temperature Range .......................... 18
Food Holding and Sanitation ..........................19
Food Safety Guidelines ................................... 20
Cleaning and Maintenance .............................. 21-22
Cooking Guidelines
Product Index .................................................. 23
Quick Reference ...............................................23
Beef ............................................................ 24-27
Veal ................................................................. 27
Lamb ................................................................ 28
Pork ............................................................ 29-31
Processed Meats .............................................. 31
Poultry .........................................................32-35
Fish .................................................................. 36
Miscellaneous ............................................. 37-43
Cooking & Smoking Guidelines
Beef Brisket ..................................................... 44
Pastrami ...........................................................44
Beef Tongue..................................................... 44
Fresh Hams ..................................................... 45
Pork Ribs ......................................................... 45
Pork Butt ..........................................................45
Pork Belly .........................................................46
Duck ................................................................ 46
Turkey ............................................................. 46
Fish Fillets ....................................................... 47
Salmon, Whole ................................................ 47
Shrimp ............................................................. 47
Cold Smoked Salmon ...................................... 48
Cold Smoked Canned Tomatoes ......................49