Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 - Manual (Page 67)

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION
65.
S M O K E R O P E R AT I O N
1 1 . R E H E AT I N G
A.
Any overproduction must be removed from
the oven, wrapped, quickly chilled, and
refrigerated. Product can be removed from
refrigeration and returned to the oven for
reheating the next day.
B.
Products must be reheated at a temperature
range of 250°F to 275°F (121°C to 135°C).
Refer to individual cooking instructions for
the correct thermostat setting for the
product being reheated.
C.
Length of time necessary to reheat a
product depends on the type of product and
the quantity to be reheated. Time should be
based on internal product temperature. Use
a pocket thermometer to sense the internal
product temperature of the reheated
product. Follow local health (hygiene)
regulations for the internal temperature
required for reheated products.
1 2 . S M O K I N G P R O C E D U R E O P T I O N S :
Many of the procedures listed in the front section of
this guide can be adapted to the Alto-Shaam Smoker.
1.
Follow the load capacities for the 750 series ovens.
2.
Follow the cooking and holding temperatures and
times listed.
3.
Set the Smoking Timer for the amount of smoke
flavor desired.
A. ONE-STEP COOKING
:
After the cook timer cycles to the “OFF”
position and the minimum number of hours in
the HOLD cycle have elapsed, the product may
remain ON HOLD until serving time.
B. TWO-STEP COOKING
:
Remove product from the oven after the
minimum number of hours in the HOLD cycle.
Chill product quickly and prepare for
refrigerated storage. Refrigerated product can
be sauced and finished on a char-broiler, in a
convection oven, a combination oven/steamer
or in a salamander for a la carte service. This
process takes between 8 and 15 minutes and
insures a tender, juicy and fresh tasting
product. When using cook/chill processing
techniques, products have an extended storage
life of 5 days which includes the day of
preparation and the day of service.
C O O K I N G / S M O K I N G / H O L D I N G P RO C E D U R E S — M A N UA L OV E N S
United Sates food code requirements indicate
cooked foods that have been cooled, followed
by reheating for hot food holding, must be
reheated to 165°F (74°C). The temperature of
165°F (74°C) must be maintained for
a period of 15 seconds.
CARE and CLEANING
1.
Disconnect the oven from the power source.
2.
Clean oven cavity, wire shelves and drip pan daily,
at the end of each cook, smoke and hold cycle.
3.
Refer to Care and Cleaning instructions in Section 3.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED