Alto-Shaam 1000-TH SERIES - Manual (Page 12)

SECTION 2 • OPERATION
10.
O P E R AT I O N
C O O K I N G a n d 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
9. R E H E AT I N G
A.
Any over production must be removed
from the oven, wrapped, rapidly chilled,
and refrigerated.
B.
Product can be removed from refrigerator,
returned to the oven, and reheated the
next day.
C.
Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer
to individual cooking instructions for the
correct thermostat setting for the product
being reheated.
D.
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 determine
the internal product temperature of the
reheated product.
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 15 seconds.
Always follow federal and local health
(hygiene) codes for the time and internal
temperature required for reheating products.
10. C A R E A N D C L E A N I N G
A.
Clean interior oven cavity, wire shelves, and
drip pan daily, at the end of each cook and
hold cycle.
B.
Refer to Care and
Cleaning instructions
in Section 3.