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LOW TEMPERATURE COOKING
AND HOLDING GUIDELINES
SIMPLE CONTROL OVENS
World Headquarters
W164 N9221 Water Street
P.O. Box 450
Menomonee Falls, WI 53052-0450, U.S.A.
Phone 262-251-3800
U.S.A. & Canada Toll Free 1-800-558-8744
Fax 262-251-7067
Fax U.S.A. only 1-800-329-8744
www.alto-shaam.com
Price: U.S.$15.00
Printed in the U.S.A.
MN-29491 • 01/11 © 2010 Alto-Shaam, Inc.
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LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX SECTION 1 • Low Temperature Cooking Introduction SECTION 5 • Smoker Operation Alto-Shaam Halo Heat ........................................ 1 General Operation — Smokers Low Temperature Cooking Facts Operation - Quick Reference .......................... 32 Meat and Nutrition ........................................... 2 Chef Operating Tips ....................................... 33 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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SECTION 1 - 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 i
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SECTION 1 - 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
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SECTION 1 - 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
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SECTION 1 - INTRODUCTION LOW TEMPERATURE COOKING FACTS OPTI ONS AN D ACCESSORIES 500-TH-II 750-TH-II 1000-TH/II 1000-TH-I 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 L
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SECTION 2 - OPERATION GENERAL OPERATION - SIMPLE 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
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SECTION 2 - OPERATION GENERAL OPERATION - SIMPLE CONTROL OVENS 1. Push power switch to ON (I) position. 4. Set timer for pre-heat. Control will display 0°F or 0°C. • Press Up or Down Arrow Keys to adjust the 2. Set the holding temperature. pre-heat time. • Rotate the hold knob to the desired holding • Note: Hold Time Cancel Key for 3 seconds temperature. The set temperature will when in cook mode to cancel time (display ---- . appear in the Digital Display and the shows ). 140F Tempera
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SECTION 2 - OPERATION GENERAL OPERATION - SIMPLE 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 t
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SECTION 2 - OPERATION GENERAL OPERATION - SIMPLE CONTROL OVENS 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 CARE AND CLEANING has been reached. 1. Clean interior oven cavity, wire shelves, and drip RED MEAT: pan daily, at the end of each cook and hold cycle
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S E S S H D R S A E U P P R A L B E SECTION 3 - CLEANING AND MAINTENANCE CLEANING AND MAINTENANCE CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTS It is important to guard against corrosion Use non-abrasive cleaning products designed for in the care of stainless steel use on stainless steel surfaces. Cleaning agents surfaces. Harsh, corrosive, must be chloride-free compounds and must not or inappropriate chemicals contain quaternary salts. Never use
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SECTION 3 - CLEANING AND MAINTENANCE CLEANING AND MAINTENANCE EQUIPMENT CARE 8. Remove excess water with sponge and wipe dry Under normal circumstances, this with a clean cloth or air dry. Leave doors open oven should provide you with long until interior is completely dry. Replace side racks and trouble free service. There is no and shelves. preventative maintenance required, however, the following Equipment 9. Wipe door gaskets and control panel dry with a Care Guide will maximize
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NOTES cooking guidelines - simple control • 12
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SECTION 4 - COOKING GUIDELINES PRODUCT INDEX BEEF FISH Beef Brisket ................................................14 Fish, Baked .................................................25 Beef Short Ribs ..........................................14 Salmon Steaks ............................................25 Beef Striploin .............................................14 Trout ..........................................................25 Corned Beef .........................................
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SECTION 4 - BEEF, LAMB, VEAL IIII PRODUCT SPECIFICATIONS AND PREPARATION o oo o II o o On/Off Time Down Up Cook Hold Temperature Heat Hold Cook Switch Cancel Arrow Arrow Indicator Indicator Indicator Indicator Knob Knob Key Light Light Light Light 1. Push ON/OFF power switch to ON. 4. Press UP/DOWN ARROW keys to set time. 2. Rotate HOLD KNOB to desired temperature. 5. Preheat oven for 30 mintues. 3. Rotate COOK KNOB to desired temperature. 6. Load oven with food. PRODUCT > BEEF BRI
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SECTION 4 - BEEF, LAMB, VEAL PRODUCT SPECIFICATIONS AND PREPARATION PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT 9 to 12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap, Beef Rib, Roast Ready Special, Tied: #109: 20 lb (9 kg) Average Weight 14 to 18 lb (6 to 8 kg) Average Weight INSTRUCTIONS Leave the corned beef in the original Season as desired. Place roasts Season as desired. Place roasts plastic bag and place the corned beef directly on wire shelves with the larg
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SECTION 4 - BEEF, LAMB, VEAL PRODUCT SPECIFICATIONS AND PREPARATION BEEF ROUND PRODUCT > RIBEYE BEEF ROUND (CAFETERIA OR STEAMSHIP) SIZE OF MEAT Beef Ribeye Roll, Lip On, #112A: Beef Round, Top (Inside), Untrimmed: Any one of a variety of beef rounds 8 to 12 lb (3 to 5 kg) 14 to 23 lb (6 to 10 kg) used for carving on a buffet line. May Beef Round, Bottom (Gooseneck), be bone-in or boneless and may have a Untrimmed: 14 to 23 lb (6 to 10 kg) handle on or off as required. WEIGHT RANGE:
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SECTION 4 - BEEF, LAMB, VEAL PRODUCT SPECIFICATIONS AND PREPARATION ITEM > TENDERLOIN VEAL LOIN RECIPE SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle Veal Loin, Trimmed: Off, Skinned: 4 to 6 lb (2 to 3 kg) 8 to 10 lb (4 to 5 kg) INSTRUCTIONS Season as desired. Place tenderloins Season as desired and place directly on directly on wire shelves. wire shelves. SUGGESTED PAN none none NO. OF SHELVES 500 2 2 750 3 2 1000 3 3 ITEMS PER SHELF 500 3 tenderloins 2 roasts 750 5 tenderloins
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SECTION 4 - BEEF, LAMB, VEAL PRODUCT SPECIFICATIONS AND PREPARATION ITEM > LAMB, LEG LAMB RACKS (FRENCHED) RECIPE SIZE OF MEAT Lamb Leg, Boneless, Tied: Lamb Rack, Roast Ready, Single, 8 to 11 lb (4 to 5 kg) Frenched: 7-bone INSTRUCTIONS Season as desired and place directly on Season as desired. Place racks on wire shelves. sheet pans with icing racks inserted in pans. SUGGESTED PAN None Sheet pan NO. OF SHELVES 500 2 4 750 2 4 1000 3 none ITEMS PER SHELF 500 2 roasts 1 half-size shee
