Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 39)

CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
37.
NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place directly on wire shelves.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
H A M , F R E S H
2 Hours 10 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
• Press and release control ON / OFF key. • Press and release control ON / OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the TIME key.
• 12 minutes per pound for the first ham
(26 minutes per kilogram)
plus add 30 minutes for each additional roast.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250° to 275°F (121° to 135°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 148°F (64°C).
• Insert the product probe.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
D O O R V E N T S : O n e - H a l f O p e n
OVERNIGHT COOK & HOLD: Optional
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
AT E N D O F OV E R R I D E P E R I O D :
1 6 0 ° F ( 7 1 ° C )
O V E R R I D E A L L O WA N C E : 1 2 ° F ( 7 ° C )
1 2 2 3 3
1 Ham 2 Hams 2 to 4 Hams 2 to 3 Hams 2 to 3 Hams
1 Ham 4 Hams 4 to 8 Hams 6 to 9 Hams 6 to 9 Hams
up to 40 lb (18 kg) up to 100 lb (45 kg) up to 100 lb (45 kg) up to 100 lb (45 kg)
none none none none none
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 160°F (71°C).
PRESS PRESS
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY . 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 AT U R E S .
D U E T O VA R I AT 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 O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L O W L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
TO C O O K B Y P RO B E TO C O O K B Y T I M E
T I M E R E Q U I R E D I N
" H O L D "
C Y C L E B E F O R E S E RV I N G .
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: 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 AT U R E
O p t i o n a l O n e - H a l f O p e n 1 6 0 ° F ( 7 1 ° C )
A F T E R OV E R R I D E :