Alto-ShaamメーカーMN-29492の使用説明書/サービス説明書
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LOW TEMPERATURE COOKING AND HOLDING GUIDELINES DELUXE CONTROL OVENS.
MN-29492 • 03/11 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 - deluxe 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 - deluxe c o n t r o l • 2 LOW TEMPERATURE COOKING FACTS 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 - deluxe c o n t r o l • 3 LOW TEMPERATURE COOKING FACTS INTRODUCTION SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES. 1. Temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will result.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 4 LOW TEMPERATURE COOKING FACTS 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 - deluxe c o n t r o l • 5 LOW TEMPERATURE COOKING FACTS INTRODUCTION Model Product Capacity Shelf Capacity Full-Size Pans (GN1/1) 12" x 20" 18" x 26" Full-Size Sheet Pans Overall Dimensions AS-250 25 lbs.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 6 LOW TEMPERATURE COOKING FACTS INTRODUCTION SMOKER OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III Bumper, Full Per.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 7 GENERAL OPERATION - DELUXE CONTROL OVENS 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 - deluxe c o n t r o l • 8 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION A B C D E F G H I A B C D E F G H I 1. On/Off Key The on/off control system key operates the functions of the control panel. If there is any power loss during operation, the on/off indicator light will flash.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 9 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION To stop an operation at any time — Press and hold the s tart Key until the control beeps for two seconds, indicating the operation has been cancelled.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 10 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION Cook/Hold/Smoke Instructions Press and release control O n / O f f key.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 11 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION Programming a Preset Select the product to be programmed and begin programming with the oven control power O f f . Press and release control O n / O f f key.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 12 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION P reset Keys Lock and Unlock p r e s e t Keys A through H can be locked in order to prevent storing, altering or erasing a program. To lock the P r e s e t K eys, press and hold the “I” Key until the oven beeps.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 13 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION Preparation Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 14 GENERAL OPERATION - DELUXE CONTROL OVENS OPERATION SMOKING PROCEDURE OPTIONS Many of the procedures listed in the front section of this guide can be adapted to the Alto-Shaam Smoker. 1. Follow the load capacities for the 750, 1000 and 1200 series ovens.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 15 GENERAL OPERATION - DELUXE CONTROL OVENS 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 - deluxe c o n t r o l • 16 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION INTERNAL PRODUCT TEMPERATURE T I M E * I N h O L D CyCLE R E q U I R E D b y fOO.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 17 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Oven have been emphasized.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 18 FOOD HOLDING AND SANITATION FOOD HOLDING AND SANITATION GENERAL HOLDING GUIDELINES 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 - deluxe c o n t r o l • 19 FOOD HOLDING AND SANITATION 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 - deluxe c o n t r o l • 20 FOOD HOLDING AND SANITATION 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.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 21 CLEANING AND MAINTENANCE CLEANING AND MAINTENANCE PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 22 CLEANING AND MAINTENANCE CLEANING AND MAINTENANCE EQUIPM E NT CARE Under normal circumstances, this oven should provide you with long and trouble-free service.
PRODUCT INDEX c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 23 COOKING GUIDELINES BEEF Beef Brisket ................................................ 24 Beef Short Ribs .......................................... 24 Beef Short Ribs, Braised .
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 24 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF SHORT RIBS, BRAISED 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 - deluxe c o n t r o l • 25 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > BEEF STRIPLOIN PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT Short-Cut, .
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 26 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > CORNED BEEF RIBEYE BEEF ROUND SIZE OF MEAT 9 to 12 lb (4 to 5 kg) B.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 27 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL PRODUCT > BEEF ROUND (CAFETERIA OR STEAMSHIP) TENDERLOIN VEAL LOIN SIZE OF MEAT Any one of a variety of beef rounds used for carving on a buffet line.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 28 PRODUCT SPECIFICATIONS AND PREPARATION BEEF, LAMB, VEAL ITEM > LAMB, LEG LAMB RACKS (FRENCHED) LAMB SHANKS SIZE OF MEAT Lamb Leg, Bon.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 29 PRODUCT SPECIFICATIONS AND PREPARATION PORK, PROCESSED MEATS PRODUCT > PORK LEG, FRESH HAM - cured and smoked PORK CHOPS SIZE OF MEAT.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 30 PRODUCT SPECIFICATIONS AND PREPARATION PORK, PROCESSED MEATS PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS SIZE OF MEAT Pork Loin, Bone.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 31 PRODUCT SPECIFICATIONS AND PREPARATION PORK, PROCESSED MEATS PRODUCT > PIG, WHOLE PROCESSED MEATS RECIPE SIZE OF MEAT 33 lb. whole pig Sausage, Fresh: Any of a variety of processed meat product including brat- wurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 32 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. 2-1/4 to 2-3/4 lb (1 to 1,2 kg) INSTRUCTIONS Clean chicken and remove excess fat.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 33 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > CHICKEN, FRIED ( two - s t e p m e t h o d * ) CORNISH HENS SIZE OF MEAT 2-1/2-2-3/4 lb (1,1-1,2 kg) fryer, 8 pc. cut 12 oz (340 grams) each INSTRUCTIONS Clean chicken and remove all excess fat.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 34 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > DUCK, WHOLE DUCK CONFIT TURKEY SIZE OF MEAT Duck, Whole: 4 to 5 lb (2 kg) Duck, Pieces 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 - deluxe c o n t r o l • 35 PRODUCT SPECIFICATIONS AND PREPARATION POULTRY PRODUCT > TURKEY BREAST TURKEY ROLL RECIPE SIZE OF MEAT 10 to 15 lb (5 to 7 kg) Precoo.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 36 PRODUCT SPECIFICATIONS AND PREPARATION FISH PRODUCT > FISH, BAKED SALMON STEAKS TROUT SIZE OF MEAT Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams) 6 to 8 oz (170 to 227 grams), 1" (25mm) thick Whole: 1 lb (454 gm) dressed INSTRUCTIONS Do not thaw frozen fillets.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 37 PRODUCT SPECIFICATIONS AND PREPARATION 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 - deluxe c o n t r o l • 38 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > AU GRATIN POTATOES CANNING CRÈME BRULEE ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Follow recipe as desired.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 39 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > TEMPERING CHOCOLATE SHEET CAKE CHEESE CAKE ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Place chocolate in pan Use a favorite cake recipe or mix.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 40 PRODUCT SPECIFICATIONS AND PREPARATION 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 - deluxe c o n t r o l • 41 PRODUCT SPECIFICATIONS AND PREPARATION 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 - pans total hours .
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 42 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES ITEM/AMOUNT CHICKEN NUGGETS: 40 per full-size sheet pan*. CORN DOGS: 30 per full-size sheet pan*.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 43 PRODUCT SPECIFICATIONS AND PREPARATION MISCELLANEOUS PRODUCT > COOKIES PROOFING DOUGH ITEM/AMOUNT Premixed frozen commercial cookie dough at room temperature. Premixed frozen commercial cookie dough pieces.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 44 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED BEEF PRODUCT > BEEF BRISKET, SMOKED PASTRAMI BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Corned Beef: As needed 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 - deluxe c o n t r o l • 45 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED PORK PRODUCT > HAM RIBS PORK BUTT ITEM/AMOUNT Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) S.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 46 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED PORK AND POULTRY PRODUCT > PORK BELLY DUCK, SMOKED TURKEY, SMOKED ITEM/AMOUNT Pork Belly: As needed Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season or cure as desired.
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 47 PRODUCT SPECIFICATIONS AND PREPARATION SMOKED FISH AND SHRIMP 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 - deluxe c o n t r o l • 48 PRODUCT SPECIFICATIONS AND PREPARATION COLD SMOKING PRODUCT > COLD SMOKED SALMON ITEM/AMOUNT SAUMON FUME: Fresh Salmon Fillets 2-1/2 .
c o o k i n g g u i d e l i n e s - deluxe c o n t r o l • 49 PRODUCT SPECIFICATIONS AND PREPARATION COLD SMOKING PRODUCT > COLD SMOKED CANNED TOMATOES RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Add tomatoes to pan. SUGGESTED PAN Full-Size Hotel Pan NO.
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.
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.
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