Alto-Shaam Combitherm 1008 - Manual (Page 84)

D U C K
— P i e c e s
M E AT A N D P O U LT R Y
81.
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
TIMER
PA N
S I Z E S
➤
N OT E S
➤
Full Speed
Duck pieces:
Raw and precooked
Combination
375° to 390°F (191° to 199°C)
T I M E R
Vegetable release spray
Seasoning
FROM RAW: Stainless steel or
aluminum full-size pans
FOR REHEATING: Stainless steel or
aluminum sheet pans
The cook/reheat method consists of
precooking the duck in a Combitherm oven, or
as an alternative, in an Alto-Shaam low
temperature cook and hold oven to retain
moisture. In order to provide the crispness
required, cooked pieces are chilled and reheated
as required for immediate service.
1. FROM RAW: Arrange duck pieces on pans.
or
Prepare duck according to cooking procedures
found in the Alto-Shaam Low Temperature
Cooking and Holding Guidelines
.
2. Rapidly chill cooked product, preferably using
cook/chill processing methods.
3. FOR REHEATING: Spray sheet pans with
vegetable release spray. Placed precooked
duck pieces side-by-side in pans. Load pans
in preheated Combitherm oven.
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
CAPACITIES SHOWN ARE FOR
REHEATING PRECOOKED PIECES.
Cooking from raw in a Combitherm Oven or
reheating after cooking from raw in a low
temperature cook and hold oven will require
deeper pans in order to accommodate the
quantity of rendered fat. Deeper pans will
prevent grease from going directly down the
oven drain and provide safer handling.
S E L E C T C O O K I N G T I M E
S E L E C T R E H E AT I N G T I M E
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t T I M E R
P R E S S
S TA RT
P R E S S
S TA RT
O R
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y .
3 half-size sheet pans
(6 GN 1/1)
3 full-size sheet pans
(3 GN 2/1)
5 half-size sheet pans
(10 GN 1/1)
5 full-size sheet pans
(5 GN 2/1)
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n 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 s .
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
FOR REHEATING
15 minutes 165°F (74°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
FROM RAW
20 to 25 minutes
180°F (185°C)
(82° to 85°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS