Alto-Shaam MN-29491 - Manual (Page 2)

MN-29491 • 01/11
LOW TEMPERATURE COOKING AND HOLDING OVENS
GENERAL INDEX
W 1 6 4 N 9 2 2 1 W a t e r S t r e e t
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U . S . A .
PHONE: (262)251-3800 (800)558-8744
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FAX: (262)251-7067 (800)329-8744
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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
SECTION 2 • Low Temperature Cooking Operation
General Operation — Simple Control Ovens
Oven Characteristics ......................................... 6
Start-Up ............................................................. 6
Operation - Quick Reference ............................ 7
General Operation ........................................ 8-9
SECTION 3 • Cleaning and Maintenance ....... 10-11
SECTION 4 • Cooking Guideline
Product Index .................................................. 13
Operating Instructions .................................... 14
Beef ............................................................. 14-17
Veal ................................................................. 17
Lamb ................................................................ 18
Pork ............................................................ 19-20
Processed Meats .............................................. 21
Poultry ........................................................ 22-24
Fish .................................................................. 25
Miscellaneous ............................................. 26-31
SECTION 5 • Smoker Operation
General Operation — Smokers
Operation - Quick Reference .......................... 32
Chef Operating Tips ....................................... 33
Smoking Procedure Options ........................... 34
Smoking Times ................................................ 34
Holding Temperature Guidelines ....................34
Reheating .........................................................35
Care and Cleaning .......................................... 35
Product Capacity .............................................35
SECTION 6 • Cooking & Smoking Guidelines
Operating Instructions .....................................36
Smoked Beef Brisket ....................................... 36
Smoked Beef Tongue....................................... 36
Smoked Fresh Hams ....................................... 37
Smoked Pork Ribs ........................................... 37
Smoked Duck .................................................. 38
Smoked Turkey ............................................... 38
Smoked Fish Fillets ......................................... 39
Smoked Salmon, Whole .................................. 39
Smoked Shrimp ............................................... 39
Cold Smoked Salmon ...................................... 40
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value .................. 41
General Holding Guidelines ........................... 41
General Holding Cabinet Operation .............. 42
Holding Temperature Range .......................... 42
Sanitation and Handling ................................. 43
Food Safety Guidelines ................................... 44