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LOW TEMPERATURE COOKING
AND HOLDING GUIDELINES
DELUXE CONTROL OVENS
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LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX Introduction Cooking Guidelines Alto-Shaam Halo Heat ........................................ 1 Product Index .................................................. 23 Low Temperature Cooking Facts Quick Reference ...............................................23 Meat and Nutrition ........................................... 2 Beef ............................................................ 24-27 Shrinkage Control and Cooking Time ..
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LOW TEMPERATURE COOKING INTRODUCTION Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first (aging) action for more tender, flavorful automatic, commercial cook and hold oven meat; and preserves natural juices along featuring the principle of Halo Heat. The with nutritional values in all foods. Halo heating method provided by Halo Heat low Heat cooking reduces energy cost, cuts back temperature cooking and holding ovens on labor and han
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INTRODUCTION LOW TEMPERATURE COOKING FACTS MEAT AND NUTRITION Low temperature cooking does not destroy these enzymes and, particularly in the hold cycle, creates this Meat plays a significant role in the diet; therefore, one of natural chemical action to tenderize or age the meat right the primary goals in food preparation is proper nutrition. in the oven. For this reason, it is important to use fresh Meat is one of the best sources of protein; is a rich source beef and it is essential
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INTRODUCTION LOW TEMPERATURE COOKING FACTS SHRINKAGE CONTROL AND COOKING TIME THERE ARE FOUR MAJOR FACTORS INVOLVED IN THERE ARE TWO MAJOR FACTORS CONTROLLING DETERMINING COOKING TIMES FOR MEAT: MEAT SHRINKAGE OR COOKING LOSSES. 1. The degree of aging on the meat: 1. Temperature at which meat is cooked: Aged meat will cook faster, shrink more, and has a The higher the temperature at which meat is cooked much shorter holding life than fresh meat. the more shrinkage will result. Over-cook
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INTRODUCTION LOW TEMPERATURE COOKING FACTS LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent attending the product during cooking. This advantage, combined with the automatic conversion to the hold cycle, frees key personnel to concentrate on other tasks including final product and presentation
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INTRODUCTION LOW TEMPERATURE COOKING FACTS Full-Size Pans 18" x 26" Product Shelf Overall Model (GN1/1) Full-Size Capacity Capacity Dimensions 12" x 20" Sheet Pans 25 lbs. 17-1/4" x 33-9/16" x 16-3/4" AS-250 1 1 — (11 kg) (438mm x 853mm x 425mm) 40 lbs 33-1/2" x 19" x 26-11/16" 500-TH/III 2 4 — (18 kg) (850mm x 482mm x 678mm) 100 lbs 33-1/2" x 26-5/8" x 31-3/4" 750-TH/III 3 10 5 (45 kg) (851mm x 676mm x 805mm) 120 lbs 40-3/8" x 23-1/2" x 31-3/4" 1000-TH/III 3 8 8 (54 kg) (1024mm x 5
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INTRODUCTION LOW TEMPERATURE COOKING FACTS OPTI ONS AN D ACCESSORIES 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III Bumper, Full Perimeter (not available with 2-1/2" casters ) 5011161 5010371 5009767 5009767 Carving Holder prime rib HL-2635 HL-2635 HL-2635 HL-2635 steamship (cafeteria ) round 4459 4459 4459 4459 Casters - 2 rigid , 2 swivel w /brake 5" (127mm) 5004862 5004862 5004862 5004862 3-1/2" (89mm) standard standard standard standard 2-1/2" (64mm) 5008022 5008022 5008022 — Door Lock w
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OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS OVEN CHARACTERISTICS START-UP The oven is equipped with a special, low-heat- 1. Before operating the oven, clean both the ® density, heating cable. Through the Halo Heat interior and exterior of the unit with a damp concept, the heating cable is mounted against the cloth and any good commercial detergent at walls of the cooking and holding compartment to the recommended strength. Rinse surfaces by provide an evenly applied heat source,
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A B C D E F G H I OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS Power ON hg i j k b c d e f m Indicator l Upper Cavity n ON/OFF a Lower o Cavity ON/OFF A B C D E F G H I A B C D E F G H I Double Compartment Control q p CONTROL FEATURES 1. On/Off Key 10. LED Display The on/off control system key operates the functions Indicates interior oven air temperature, internal of the control panel. If there is any power loss during product probe temperature, time, or when used in operatio
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OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS OPERATING FEATURES & FUNCTIONS To stop an operation at any time — Press and hold Probe Usage: the s tart Key until the control beeps for two seconds, When the oven probe remains inserted in the probe indicating the operation has been cancelled. The oven will bracket, the LED temperature display will indicate the remain in a power-on state. ambient air temperature inside the oven. To use the probe for cooking remove it from the bracket and
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OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS Cook/Hold/Smoke Instructions Press and release control On /Off key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the On /Off key. The oven will begin operating in the hold mode. The amber Hold indicator will be illuminated and the last set hold temperature will be displayed. To set Cook temperature — Press c ook Key. Oven preheat indic
ページ13に含まれる内容の要旨
OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS Programming a Preset Select the product to be programmed and begin programming with the oven control power Off . Press and release control On /Off key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the On /Off key. The oven will begin operating in the hold mode. The amber Hold indicator will be illuminated and the last set hold temperatu
ページ14に含まれる内容の要旨
A B C D E F G H I OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS A B C D E F G H I Preset Lock Control Panel Lock and Unlock Preset Keys Lock and Unlock The control panel can be locked at any time in order to p reset Keys A through H can be locked in order to prevent inadvertent or accidental setting changes. prevent storing, altering or erasing a program. To lock the control panel, press and hold the To lock the Preset Keys, press and hold the “I” I u p a rrow Key and then press the O
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OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS Preparation WARNING Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when THE USE OF IMPROPER cooking with the smoking function. Insert drip pan on the MATERIALS FOR THE SMOKING bottom of the oven cavity. FUNCTION COULD RESULT IN DAMAGE, HAZARD, EQUIPMENT Wood Chips FAILURE OR COULD REDUCE THE OVERALL LIFE OF THE OVEN. Soak one full tray of wood chips in water for 5 to DO NOT US
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OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS SMOKING PROCEDURE OPTIONS DETERMINING IF PRODUCT IS SUFFICIENTLY COOKED Many of the procedures listed in the front section of this 1. Insert a thermometer into the center of the product guide can be adapted to the Alto-Shaam Smoker. to determine if the correct internal temperature 1. Follow the load capacities for the 750, 1000 and 1200 has been reached. series ovens. RED MEAT: 2. Follow the cooking and holding temperatures and RARE:
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OPERATION GENERAL OPERATION - DELUXE CONTROL OVENS CHEF OPERATING TIPS 12. Since there is no air 1. For cooking specific products, refer to individual movement inside the cook and hold instructions. ® Halo Heat low 2. When cooking at 250°F (121°C), it takes temperature cooking and holding oven, approximately one hour for the cooking condensation will form on the inside of the temperature to decrease to the selected holding door during operation and may leak out of the temperature.
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FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION DETERMINING IF PRODUCT IS Always follow federal and local health (hygiene) SUFFICIENTLY COOKED codes for the time and internal temperature required for reheating products. 1. Insert a thermometer into the center of the product to determine if the correct internal temperature has In the United States, FDA food code requires been reached. products such as red meat to remain in RED MEAT: “HOLD” for a specified time period. This
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FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUE GENERAL HOLDING GUIDELINES In the previous sections, cooking procedures in the Chefs, cooks and other specialized food service Halo Heat Low Temperature Cooking and Holding personnel employ varied methods of cooking. Oven have been emphasized. If practical to the Proper holding temperatures for a specific food individual food service operation, these ovens can product must be based on the moisture conten
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FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION GENERAL HOLDING GUIDELINES HOLDING TEMPERATURE RANGE MEAT FAHRENHEIT CELSIUS Chefs, cooks and other specialized food service BEEF ROAST — Rare 130°F 54°C personnel employ varied methods of cooking. BEEF ROAST — Med/Well Done 155°F 68°C Proper holding temperatures for a specific food BEEF BRISKET 160° — 175°F 71° — 79°C product must be based on the moisture content of CORN BEEF 160° — 175°F 71° — 79°C the product, product density, volum
