Alto-Shaam 1000-TH SERIES User Manual
Page 66
SECTION 5 •
LOW TEMPERATURE COOKING
&
SMOKING OPERATION
64.
S M O K E R O P E R AT I O N
8. SET SMOKING TIMER
A.
The Smoking Timer activates the heating
element located within the Wood Chip
Container. When the Wood Chip Container
is full, and the Smokeing Timer is turned
clockwise as far as it will turn, the wood
chips will smoke for approximately forty-
five minutes to one hour.
B.
To set smoking time, turn the Smoking
Timer knob past the required length of
time, then immediately bring it back to
the correct setting.
9. OVERNIGHT COOK AND HOLD
A.
For maximum product tenderizing and to
reduce labor during peak preparation
hours, it is highly recommended that many
products be cooked and held overnight.
Refer to individual cooking instructions.
10. DETERMINING IF PRODUCT
IS SUFFICIENTLY COOKED
A.
Allow “COOK” timer to cycle to the
“OFF” position.
B.
Before opening the oven door, leave the
product in the “
H O L D
”
cycle for a minimum
one hour. This time period will allow the
oven temperature to decrease from the
“
C O O K
”
setting to the selected “
H O L D
”
temperature. During this one hour period,
the product will continue to cook and
smoke will continue to penetrate into the
food.
C.
Insert a thermometer into the center of the
product to determine if the correct internal
temperature has been reached.
D.
When following the procedures in the
individual product cooking instructions,
additional cooking time should not be
necessary. If, however, the required
internal product temperature has not been
reached after the product has remained in
the “
H O L D
”
cycle for the one hour minimum
time period, additional cooking time may
be added. Use the same “
C O O K
”
temperature set for the original cooking
period until the correct internal
temperature has been reached.
S M O K I N G T I M E S
It is recommended the operator be familiar with the
taste preferences of the area. Initially experimenting
with a minimal amount of smoking time is suggested.
LIGHT SMOKE FLAVOR . . . 10 MINUTES
MEDIUM SMOKE FLAVOR . . . 30 MINUTES
HEAVY SMOKE FLAVOR . . . 40 MINUTES
VERY HEAVY SMOKE FLAVOR . . . 60 MINUTES*
EXTRA HEAVY SMOKE FLAVOR . . . 120 MINUTES*
*FOR 60 MINUTES OR MORE:
LOAD WOOD CHIP
CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.
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
In the United States, FDA food code requires
products such as red meat to remain in
“HOLD” for a specified time period. This
holding time requirement is based on the
internal product temperature desired for the
finished product and includes the one hour
time period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues to cook.
INTERNAL PRODUCT
TEMPERATURE
TIME
*
IN HOLD CYCLE
REQUIRED BY FOOD CODE
130°F (54°C)
1
HOUR
, 52
MINUTES
131°F (55°C)
1
HOUR
, 29
MINUTES
133°F (56°C)
56
MINUTES
135°F (57°C)
36
MINUTES
136°F (58°C)
28
MINUTES
138°F (59°C)
18
MINUTES
140°F (60°C)
12
MINUTES
142°F (61°C)
8
MINUTES
144°F (62°C)
5
MINUTES
145°F (63°C)
4
MINUTES
147°F (64°C)
2
MINUTES
, 14
SECONDS
149°F (65°C)
1
MINUTES
, 25
SECONDS
151°F (66°C)
54
SECONDS
153°F (67°C)
34
SECONDS
155°F (68°C)
22
SECONDS
157°F (69°C)
14
SECONDS
158°F (70°C)
0
SECONDS
*
HOLDING TIME MAY INCLUDE POST
-
OVEN HEAT RISE