Alto-ShaamメーカーMN-29491の使用説明書/サービス説明書
ページ先へ移動 of 48
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.
MN-29491 • 01/11 LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX W164 N9221 Water Street l P.O. Box 450 l Menomonee Falls, Wisconsin 53052-0450 l U.S.A. PHONE: (262)251-3800 (800)558-8744 u . s . a . / canada l FAX: (262)251-7067 (800)329-8744 u .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 1 Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 2 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION MEAT AND NUTRITION Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 3 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 4 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION 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.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 5 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SMOKER OPTIONS AND ACCESSORIES 767-SK 1767-SK 1000-SK/II 1000-SK-I Bumper, Fu.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 6 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION OVEN CHARACTERISTICS The oven is equipped with a special, low-heat- density, heating cable.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 7 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION 1. Push power switch to O N (I) position. Control will display 0°F or 0°C. 2. Set the holding temperature. • Rotate the hold knob to the desired holding temperature.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 8 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION CHEF OPERATING TIPS 1.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 9 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION INTERNAL PRODUCT TEMPERATURE T I M E * I N h O L D CyCLE R E q U I R .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 10 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE CAUTION TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 11 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE EQUIPM E NT CARE Under normal circumstances, this oven should provide you with long and trouble free service.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 12 NOTES.
PRODUCT INDEX c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 13 SECTION 4 - COOKING GUIDELINES BEEF Beef Brisket ................................................ 14 Beef Short Ribs .......................................... 14 Beef Striploin .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 14 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF STRIPLOIN SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 15 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL SIZE OF ME.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 16 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > RIBEYE BEEF ROUND BEEF ROUND (CAFETERIA OR STEAMSH.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 17 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > TENDERLOIN VEAL LOIN RECIPE SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg) Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg) INSTRUCTIONS Season as desired.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 18 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > LAMB, LEG LAMB RACKS (FRENCHED) RECIPE SIZE OF MEAT L.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 19 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LEG, FRESH HAM - cured and smoked PORK C.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 20 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS SIZE OF MEA.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 21 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PIg, whOlE PROCESSED MEATS RECIPE SIzE OF MEAT 33 lb.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 22 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE RECIPE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 23 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, FRIED ( two - s t e p m e t h o d * ) COR.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 24 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > TURKEY TURKEY BREAST TURKEY ROLL SIZE OF MEAT Turkey, Whole: 25 lb (11 kg) 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8 to 12 lb (4 to 5 kg) INSTRUCTIONS Turkey must be fully thawed.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 25 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > FISH, BAKED SALMON STEAKS TROUT SIZE OF MEAT Fish .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 26 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > QUICHE RICE BAKED EGG CUSTARD ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 27 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > SHEET CAKE CHEESE CAKE RECIPE ITEM/AMOUNT As needed As needed INSTRUCTIONS Use a favorite cake recipe or mix.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 28 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > FROZEN CONVENIENCE ENTR É ES FROZEN PORTIONED CONVENIENCE ENTR É ES ITEM/AMOUNT As needed As needed INSTRUCTIONS PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 29 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS 3 6 9 DRIP PA N q u a n t i t y t i m e r s e t t i n g h a l f - .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 30 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES COOKIES ITEM/AMOUNT CHICKEN NUGGETS: Approximately 40 per full-size sheet pan.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 31 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PROOFING DOUGH RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 32 COOKING/SMOKING/HOLDING PROCEDURES - SIMPLE CONTROL SECTION 5 - SMOKER OPERATION I o I o Up/Down Arrow Keys Temperature Display Key.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 33 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION CHEF OPERATING TIPS 1. For cooking specific products, refer to individual cook and hold instructions.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 34 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION SMOKING PROCEDURE OPTIONS Manyof the procedures listed in thefront section of this guide can be adapted to the Alto-Shaam Smoker.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 35 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION PAN DIMENSIONS Full-size hotel pans (GN 1/1) 20" x 12" x 2-1/2" (5.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 36 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED BEEF PRODUCT > BEEF BRISKET, SMOKED BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Beef Tongue: 3-1/4 lb (1,5 kg) average INSTRUCTIONS Season brisket as desired.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 37 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED PORK PRODUCT > HAM RIBS ITEM/AMOUNT Pork Fresh Ham: 14 to 17 lb (6 to .
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 38 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRY PRODUCT > DUCK, SMOKED TURKEY, SMOKED RECIPE ITEM/AMOUNT Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as desired.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 39 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > FISH FILLETS, SMOKED WHOLE SMOKED SALMON SHRIMP, SMOKED ITEM/AMOUNT Fish fillets: As needed Haddock may be substituted.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 40 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > COLD SMOKED SALMON ITEM/AMOUNT SAUMON FUME: Fresh Salmo.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 41 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Ovenhave been emphasized.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 42 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION GENERAL HOLDING CABINET OPERATION Chefs,cooks and other specialized food service personnel employ varied methods of cooking.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 43 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor.
c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 44 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD SAFETY GUIDELIES Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers.
Alto-Shaam has established a twenty-four hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hours.
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.
デバイスAlto-Shaam MN-29491の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Alto-Shaam MN-29491をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはAlto-Shaam MN-29491の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Alto-Shaam MN-29491の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Alto-Shaam MN-29491で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Alto-Shaam MN-29491を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はAlto-Shaam MN-29491の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Alto-Shaam MN-29491に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちAlto-Shaam MN-29491デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
