Alto-shaam 1000-TH SERIES User Manual

LOW TEMPERATURE COOKINGAND HOLDING GUIDELINESManually Operated Ovens

SECTION 2 • OP E RATI O N8.OPERATION1. PREPARE OVEN FOR COOKINGA. Insert and adjust the required number ofshelves inside the cooking compartment.Place

SECTION 2 • OP E RATI O N9.OPERATION8. DETERMINING IF PRODUCTIS SUFFICIENTLY COOKEDA. Allow COOK timer to cycle to the“OF F” position.B. Before openin

SECTION 2 • OP E RATI O N10.OPERATIONCOOKING and HOLDING PROCEDURES — MANUAL OVENS9. R E H E AT I N GA. Any over production must be removedfrom the ov

SECTION 2 • OP E RATI O N11.OPERATIONC H E F O P E R AT I N G T I P S1. For cooking specific products, refer toindividual cook and hold instructions.2

CLEANING & MAINTENANCESECTION 3 • CL E AN I NG & MA I NT E NA NC E12.PROTECTING STAINLESS STEEL SURFACESIt is important to guard againstcorros

CLEANING & MAINTENANCESECTION 3 • CL E AN I NG & MA I NT E NA NC E13.The cleanliness and appearance of this equipment will contribute consider

SECTION 4 • BE E F14.COOKING GUIDELINESBE E FBeef Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . .15Beef Short Ribs . . . . . . . . . . .

Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on w

Short Ribs: 10 to 12 oz. piecesSeason as desired. Place ribs side-by-side in pans.For an overnight cook and hold, cover pans loosely with clear plasti

Loin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg)Season as desired. Place roasts directly on the wire shelves with fat side down. Place la

#566 • 2/08LOW TEMPERATURE COOKING AND HOLDI NG OVENSGE N E RA L IN D E XW 1 6 4 N 9 2 2 1 W a t e r S t r e e t●P. O . B o x 4 5 0●M e n o m o n e e

Corned Beef: 9 to 12 lb (4 to 5 kg)Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.SECTION

Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (MINIMUM)Ground Beef, frozen: 5 oz (142 grams) per patty (MINIMUM)Place hamburger patties

Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9kg) Average WeightSeason as desired. Place roasts directly on wire shelves with the larger roasts t

Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average WeightSeason as desired. Place roasts directly on wire shelves with the larger ro

Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg)Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roast

Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg)Beef Round, Bottom (Gooseneck), Untrimmed: 14 to 23 lb (6 to 10 kg)Season as desired. Pla

Any one of a variety of beef rounds used for carving on a buffet line. May be bone-in orboneless and may have a handle on or off as required.WEIGHT RA

Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg)Season as desired. Place tenderloins directly on wire shelves.SECTION 4 • B

Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg)Season as desired and place directly on wire shelves.SECTION 4 • VEAL26.VEA L LOI N5 0 0 S E R I E S 7 5 0 S

Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)Season as desired and place directly on wire shelves.SECTION 4 • LAMB27.LAM B , LEG5 0 0 S E R I E S 7

SECTION 1 • LOW TEMP E RATU R E CO O KI N G I N TROD U CT IO N1.Welcome to thecost saving convenienceof Low Temperature Cooking.In 1968, Alto-Shaam in

Lamb Rack, Roast Ready, Single, Frenched: 7-boneSeason as desired. Place racks on sheet pans with icing racks inserted in pans.SECTION 4 • LAMB28.LAM

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)Season as desired and place directly on wire shelves.SECTION 4 • PORK29.HAM , FRES H5 0 0 S E R I E S 7 5 0 S E

D O O R V E N T S : O N E - H A L F O P E NHam, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg)Place ham directly on wire shelves for

Pork Loin Chops: . . . . . . 3 to 8 oz (85 to 227 grams) approximate weight rangePork Loin Rib Chops with Pocket (STUFFED): . . . 5 to 8 oz (142 to 22

D O O R V E N T S : O N E - H A L F O P E NPork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg)Season as desired and place roasts directly on wire shelve

Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)Season as desired and place in pans.SECTION 4 • PORK33.POR K SHO U LDER5 0 0 S E R I E S 7

D O O R V E N T S : O N E - H A L F O P E NSpareribs: 1-1/2 down (38 kg or less)Pork Loin, Back Ribs (BABY BACK RIBS): 1-1/2 down (38 kg or less)Ribs

Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polishsausage, breakfast links, smoked sausage, hot dogs, etc.Place sa

Chicken Breasts, Boneless: 8 oz (227 grams)Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or ma

Chicken: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) average weightClean chicken and remove excess fat. Brush chicken with oil, butter or margarine (OPTIONAL).

SECTION 1 • LOW TEMP E RATU R E CO O KI N G I N TROD U CT IO N2.MEAT AND NUTRITIONMeat plays a significant role in the diet;therefore, one of the prim

Chicken, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg)Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine (OPTIONAL). Season as

Chicken Pieces: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cutClean chicken and remove all excess fat. Soak chicken in cold, salted water for 15

Rock Cornish Game Hens: 12 oz (340 grams) eachClean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the ski

Duck, Whole: 4 to 5 lb (2 kg)Season as desired. Rub with oil and paprika and place directly on wire shelves.SECTION 4 • POULTRY41.DUC K , W H OLE5 0 0

Turkey, Whole: 25 lb (11 kg)Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine (OPTIONAL), and sprinkle withpaprika. Pl

Turkey Breast: 10 to 15 lb (5 to 7 kg)Turkey breast should be at a refrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a preheated oven

Turkey Roll, Precooked, Frozen: 8 to 12 lb (4 to 5 kg)Place fully frozen turkey rolls directly on wire shelves to reheat.SECTION 4 • POULTRY44.TUR K E

Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fillets side-by-side o

Salmon Steaks: 6 to 8 oz (170 to 227 grams), 1" (25mm) thickSpray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on

Trout, Whole: 1 lb (454 gm) dressedSpray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans.Season as desi

SECTION 1 • LOW TEMP E RATU R E CO O KI N G I N TROD U CT IO N3.LOW TEMPERATURE COOKING INTRODUCTIONT O C A L C U L AT E M E AT S H R I N K A G ESTART

Potatoes, Baking: 80 to 90 countAlways store pota toes at room temperat ure.Wash potatoes before placing in a preheated oven. Allow oven to preheat fo

Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes.Pour the quiche mixture into the prebaked shells and bake in a preheate

Use 1 x 1 or 1 x 1-1/2 ratio of rice to water. Rice that is high in starch needs to be rinsed. Fill pans to half the pan depthand cover pans with foil

Use a favorite custard recipe.Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a sheet pan.NO WATER BATH IS REQ

Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during thecooking cycle. The cake is done when

Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheesecake is done when a toothpick inse

PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.Leave product in original container with foil cover in place.*Pour 1/2 gallon (1 liter) o

D O O R V E N T S : C L O S E DPRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.Leave product in original container with foil cover in pla

CHICKEN NUGGETS: Approximately 40 per full-size sheet panCORN DOGS: Approximately 30 per full-size sheet panEGG ROLLS: Approximately 40 per full-size

Approximately 36 wrapped sandwiches per full-size sheet pan.SECTION 4 • MISCELLANEOUS57.BREAKFAST SANDWICHES, FRESH OR PRE MADE5 0 0 S E R I E S 7 5 0

SECTION 1 • LOW TEMP E RATU R E CO O KI N G I N TROD U CT IO N4.LABOR AND EQUIPMENT COST REDUCTIONHalo Heat ovens are easy to operate and maintain. Af

Premixed frozen commercial cookie dough at room temperature.Premixed commercial frozen cookie dough pieces.Preheat oven at 325°F (163°C) for a minimum

Frozen Precooked DoughnutsLine sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts canbe heate

Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature.Preheat oven for 45-60 Minutes.Pour approximately

SECTION 4 • MISCELLANEOUS61.NOTES

SECTION 5 • LOW TEMPERATURE COOKIN G & SMOKING OPE RATIO N62.SMOKER OPERATIONCONT ROLS A N D INDI C ATORS1. Turn upper oven POWER SWITCH 쐄 “ON.”A.

SECTION 5 • LOW TEMPERATURE COOKIN G & SMOKING OPE RATIO N63.SMOKER OPERATION1. PREPARE OVEN FOR COOKINGA. Insert and adjust the required number o

SECTION 5 • LOW TEMPERATURE COOKIN G & SMOKING OPE RATIO N64.SMOKER OPERATION8. SET SMOKING TIMERA. The Smoking Timer activates the heatingelement

SECTION 5 • LOW TEMPERATURE COOKIN G & SMOKING OPE RATIO N65.SMOKER OPERATION1 1 . R E H E AT I N GA. Any overproduction must be removed fromthe o

noneSECTION 6 • SMOKING PROCE DURES66.7 6 7 - S K & 1 7 6 7 - S KMODELSNUMBER OF SHELVESITEMS PER SHELFAPPROXIMATEMAXIMUM CAPACITYPANSBeef Brisket

SECTION 6 • SMOKING PROCE DURES67.noneSM O KED F RES H H AMS7 6 7 - S K & 1 7 6 7 - S KMODELSNUMBER OF SHELVESITEMS PER SHELFAPPROXIMATEMAXIMUM CA

SECTION 1 • LOW TEMP E RATU R E CO O KI N G I N TROD U CT IO N5.LOW TEMPERATURE COOKING INTRODUCTIONMA N U A L C O O K & H O L D O V E N — O P T I

noneSECTION 6 • SMOKING PROCE DURES68.SM O KED D UCK7 6 7 - S K & 1 7 6 7 - S KMODELSNUMBER OF SHELVESITEMS PER SHELFAPPROXIMATEMAXIMUM CAPACITYPA

SECTION 6 • SMOKING PROCE DURES69.12" 20" x 2-1/2" (GN1/1)PAN PLACEMENT: Position 1, 4, & 7FROM THE TOP OF THE OVENSM O KED F ISH F

Shrimp: 16 to 20 countShrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans.SMO K ED SH RI MP7 6

SECTION 6 • SMOKING PROCE DURES71.CO L D SMO KED S A LMO NPRO D UC T S P EC I F IC ATI O NS an d P R EPAR ATI OND O O R V E N T S : C L O S E DW O O D

SECTION 7 • FOOD HOLDING AND SANITATION72.FOOD HOLDING and SANITATIONFOOD HOLDING - FUNCTION & VALUEIn the previous sections, cooking procedures i

SECTION 7 • FOOD HOLDING AND SANITATION73.FOOD HOLDING and SANITATIONGENERAL HOLDING CABINET OPERATION1. PREHEAT THE HOLDING CABINETTO DESIRED TEMPERA

SECTION 7 • FOOD HOLDING AND SANITATION74.FOOD HOLDING and SANITATIONSANITATION and HANDLINGFood flavor and aroma are usually so closely related itis

SECTION 7 • FOOD HOLDING AND SANITATION75.FOOD HOLDING and SANITATIONFOOD SAFETY GUIDELINESSafe food handling practices to prevent food-borneillness i

Alt o - S haa m h a s e s tabli s h e d a t w ent y - fo u r h o ur eme rg e n cyser v ic e c a l l c e nte r t o o f f e r i m med i a te cus t o m e

#566 • 10/08W 1 6 4 N 9 2 2 1 W a t e r S t r e e t●P. O . B o x 4 5 0●M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0●U . S . A .

SECTION 2 • OP E RATI O N6.OPERATIONOVEN CHARACTERISTICSThe oven is equipped with a special, low-heat-density, heating cable. Through the Halo Heat®co

SECTION 2 • OP E RATI O N7.OV E N C O M PA RT M E N T C O N T R O L PA N E L I D E N T I F I C AT I O N1. Press oven POWER SWITCH 쐄 “O N.”• POWER “ON”