Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 2)

#567•05/08
LOW TEMPERATURE COOKING AND HOLDING OVENS
GEN ERA L IN DEX
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t ● P. O . B o x 4 5 0 ● 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 ● U . S . A .
PHONE: (262)251-3800 (800)558-8744 U . S . A ./ CANADA ● FAX: (262)251-7067 (800)329-8744 U . S . A . ● www.alto-shaam.com
SECTION 1 • Low Temperature Cooking 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
Options and Accessories . . . . . . . . . . . . . . . 5 - 6
SECTION 2 • Low Temperature Cooking Operation
General Operation — Manual Ovens
Oven Characteristics . . . . . . . . . . . . . . . . . . . . 7
Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel Identification . . . . . . . . . . . 8 - 11
Cooking & Holding Procedures . . . . . . . 12 - 18
SECTION 3 • Cleaning and Maintenance . . 19 - 20
SECTION 4 • Cooking Guideline
Product Index . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cooking Notes . . . . . . . . . . . . . . . . . . . . . . . . 22
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 - 33
Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 - 36
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 - 42
Processed Meats . . . . . . . . . . . . . . . . . . . . . . . 43
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 51
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 - 54
Miscellaneous . . . . . . . . . . . . . . . . . . . . . 55 - 69
SECTION 5 • Smoker Operation
General Operation — Smokers
Cooking/Smoking/Holding Procedures . . . . 70
Smoking Times . . . . . . . . . . . . . . . . . . . . . . . . 70
Hot Smoke . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Cold Smoke . . . . . . . . . . . . . . . . . . . . . . . . . . 72
SECTION 6 • Cooking & Smoking Guidelines
Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 73
Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 74
Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 75
Smoked Duck . . . . . . . . . . . . . . . . . . . . . . . . . 76
Smoked Turkey . . . . . . . . . . . . . . . . . . . . . . . . 77
Smoked Cod . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Smoked Salmon . . . . . . . . . . . . . . . . . . . . . . . 79
Smoked Shrimp . . . . . . . . . . . . . . . . . . . . . . . 80
Smoked Beans . . . . . . . . . . . . . . . . . . . . . . . . 81
Cold Smoked Salmon . . . . . . . . . . . . . . . . 82-83
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value . . . . . . . . . 84
General Holding Guidelines . . . . . . . . . . . . . 84
General Holding Cabinet Operation . . . . . . . 85
Holding Temperature Range . . . . . . . . . . . . . 85
Sanitation and Handling . . . . . . . . . . . . . . . . 86
Food Safety Guidelines . . . . . . . . . . . . . . . . . 87