Alto-ShaamメーカーElectronically Operated Ovensの使用説明書/サービス説明書
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L OW T E M P E R A T U R E C O O K I N G A N D H O L D I N G G U I D E L I N E S Electr onically Operated Ovens.
#567•05/08 L O W T E M P E RA TU R E C O O K I N G A N D H O L D I N G O V E N S G E N E R A L I N D E X W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee F alls, Wisconsin 53052-0450 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 (8 0 0 ) 5 5 8 - 8 7 4 4 U .
1. W e l c o m e t o t h e cost saving convenience of Low T emperatur e Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat.
2. LOW TEMPERA TURE COOKING INTRODUCTION ME AT A N D N U TRITION Meat plays a significant role in the diet; therefor e, one of the primary goals in food p reparation is pr oper nutrition.
3. LOW TEMPERA TURE COOKING INTRODUCTION T O C A L C U L A T E M E A T S H R I N K A G E ST ARTING WEIGHT (Weight of Raw Product) - MI N US : ENDING WEIGHT (Weight of Cooked Product) E Q U A L S : A M.
4. LOW TEMPERA TURE COOKING INTRODUCTION L A BOR A N D E QU IP ME N T C OS T RE DU C TION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls ar e set, there is no need to check, stir , or adjust the time or the temperature.
5. LOW TEMPERA TURE COOKING INTRODUCTION C O M P A C T C O O K & H O L D S i n g l e c o m p a r t m e n t o v e n w i t h e l e c t r o n i c c o n t r o l s a n d p r o b e . A l l s t a i n l e s s s t e e l c o n s t r u c t i o n . S t a c k a b l e d e s i g n .
6. LOW TEMPERA TURE COOKING INTRODUCTION DO OR LOC K w ith KEY E A C H H A N D L E DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250 BU MP E R, F U L L P E RIME TE R RU BBE R 5005103 50.
S T A R T - U P 7. LOW TEMPERA TURE COOKING INTRODUCTION OVEN CHARACTERISTICS The cabinet is equipped with a special, low-heat- density , heating cable.
CONTROL IDENTIFICA TION & FUNCTION 8. 1. ON/OFF KEY • T h e O N / OFF c o n t r o l s y s t e m k e y o p e r a t e s t h e functions of the control panel. If there is any power loss during operation, the O N / OFF indicator light will flash. T o clear , push key and release.
CONTROL IDENTIFICA TION & FUNCTION 9. 11. S TA R T K E Y • Used to initiate a selected mode sequence when pressed and r eleased. Any mode of operation can be s t o p p e d b y p r e s s i n g a n d h o l d i n g t h e S t a r t K e y u n t i l t h e c o n t r o l p r o d u c e s a n a u d i b l e s i g n a l .
CONTROL IDENTIFICA TION & FUNCTION 10. T o turn th e oven con trol pan el O N and O FF : Pr e ss a n d h o ld t h e O N / O F F K e y f o r t h r e e seconds. The oven will beep once. The O N / OFF indicator light will illuminate for o v e n O N c o n d i t i o n a n d w i l l g o o u t f o r a n O F F condition.
CONTROL IDENTIFICA TION & FUNCTION 1 1 . Be e p e r V o lu m e S e le c t io n Wi t h t h e c o n t r o l i n t h e OF F m o d e , p r e s s an d h old the D o w n ▼ A r r o w k e y .
CONTROL OPERA TION 12. PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F key will illuminate. • The oven will beep for one second and w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e .
CONTROL OPERA TION 1 3 . COOK BY TIME: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y w i l l i l l u m i n a t e . • T h e o v e n w i l l b e e p f o r o n e s e c o n d a n d w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e .
TO COOK BY PROBE: P R E S S P R O B E K E Y • Last set internal prod uct temperature is displayed. ➥ T o c h a n g e t h e i n t e r n a l p r o d u c t t e m p e r a t u r e , p r e s s t h e U p ▲ o r D o w n ▼ A r r o w k e y . T O C O O K B Y T I M E : P R E S S T I M E K E Y • L a s t s e t t i m e i s d i s p l a y e d .
CONTROL OPERA TION 1 5 . PROGRAMMING: THE OVEN PREHEA T INDICA TOR WILL ILLUMINA TE. The o v e n is n o w in t he p r e h e a t m o d e a n d is a u t o m a t ic a ll y p r o g r a m m e d t o p r e h e a t t o t h e c o o k te m p e r a t u r e .
CONTROL OPERA TION 16. C OOKING WITH PRESET MENU KEYS: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y will illuminate. • The oven will beep for one second and will begin operating in the hold mode.
1. PREP ARE OVEN FOR COOKING A. Insert and adjust the required number of shelves inside the cooking compartment. P l a c e t h e c u r v e d e d g e o f t h e s h e l f t o w a r d t h e back of the oven. B. Adjust the inside door vents as indicated in t h e i n d i v i d u a l c o o k i n g p r o c e d u r e s e l e c t e d .
CONTROL OPERA TION 18. CHEF OPERA TING TIPS 1 . For cooking specific products, r efer to individual cook and hold instructions. 2 . When cooking at 250°F (121°C), it takes approximately one hour for the cooking t e m p e r a t u r e t o d e c r e a s e t o t h e s e l e c t e d holding temperature.
CLEANING & MAINTENANCE 1 9 . P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S I t i s i m p o r t a n t t o g u a r d a g a i n s t c o r r o s i o n i n t h e c a r e o f stainless steel surfaces.
CLEANING & MAINTENANCE 20. 1. CLEAN THE OVEN DAIL Y Disconnect the oven from the power sour ce. Remove all detachable items such as wire shelves, side racks, and drip pans.
C O O K I N G P R O C E D U R E G U I D E L I N E I N D E X NO TE: A L L C A PA C I T I E S S H O W N I N T H I S M A N U A L A R E B A S E D O N U . S . PA N SI Z E S . GA ST R O N OR M PA N S M AY H O L D MO R E O R L E SS T H A N TH E F O O D Q U A N T I T I E S I N DI C ATE D .
COOKING NOTES 22..
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S L o i n , St r i p L o i n , S h o r t - C u t , B o n e l e s s : 8 t o 1 2 l b ( 4 t o 5 k g ) Season as desired. Place roasts dir ectly on the wire shelves with fat side down.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S C o r n e d Be e f : 9 t o 1 2 l b ( 4 t o 5 k g ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wir e shelf.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S B e e f R i b , R o a s t R e a d y, w i t h F a t C a p , # 1 0 9 : 2 0 l b ( 9 k g ) A v e r a g e We i g h t Season as desired. Place roasts dir ectly on wire shelves with the lar ger roasts toward the top of the oven compartment.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S B e e f R i b e y e R o l l , L i p O n , # 1 1 2 A : 8 t o 1 2 l b ( 3 t o 5 k g ) Season as desired. Place roasts dir ectly on the wire shelves, fat side down.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Any one of a variety of beef round used for carving on a buf fet line. May be bone-in or boneless and may have a handle o n o r o f f a s r e q u i r e d .
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S V e a l L o i n , T r i m m e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. ELECTR ONIC O VEN COOKING GUIDELINES V E A L L O I N 1 Hour 10 Hours • Press the HOLD key .
OV E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E Optional One-Half Open S E E B E L O W AFTER O VERRIDE: N U M B E R O F S H E L V E S ITEMS .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S R ack , R oas t R eady , S i ngl e, Fre n che d: 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. ELECTR ONIC O VEN COOKING GUIDELINES L A M B R A C K S ( FRENCHED ) 1 Hour 4 Hours • Press the HOLD key .
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S H a m , B o n e l e s s , S k i n l e s s , C u r e d a n d S m o k e d : 1 0 t o 1 4 l b ( 4 , 5 t o 6 kg ) Place ham directly on wir e shelves for cooking.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Sp a r e r i b s : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) P o r k L o i n , B a c k Ri b s ( b a b y b a c k r i b s ) : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) Ribs can be cooked from fr ozen or thawed.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Pork S h oul der , B ost on B utt, B on el ess : 8 to 10 l b (4 to 5 k g) Season as desired and place in pans. ELECTR ONIC O VEN COOKING GUIDELINES PORK SHOULDER 2 Hours 12 Hours COOKING BY PRODUCT PR OBE TEMPERA TURE IS NOT RECOMMENDED FOR THIS ITEM.
C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S Ch ick e n B reasts , B one l ess : 4 to 8 oz (1 13 to 227 grams) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter , or margarine ( O PTIONAL ), and lightly sprinkle with salt, pepper , and paprika.
C L O S E T H E OV E N D O O R . WA I T F O R T H E A U D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED .
N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P AC I T Y P A N S C h i c k e n , W h o l e : 2 - 1 / 4 l b t o 2 - 3 / 4 l b ( 1 t o 1 , 2 k g ) Clean chicken and remove excess fat. Brush chicken with oil, butter , or mar garine ( O P T I O N A L ) .
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S D u c k, W h o l e : 4 t o 5 l b ( 2 kg ) Season as desired. Rub with oil and paprika and place directly on wir e shelves. ELECTRONIC OVEN COOKING GUIDELINES DUCK, WHOLE 1 Hour 8 Hours • Press the HOLD key .
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y P AN S T u r k e y B r e a s t : 1 0 t o 1 5 l b ( 5 t o 7 k g ) T urkey breast should be at a refrigerated temperatur e of 38°F to 40°F (3°C to 4°C) when placed in a preheated oven.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S Fi sh Fi l le ts, Fres h or Froze n: 6 to 8 oz (170 to 227 grams) Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Season as desired.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED . C L O S E T H E O V E N D O O R .
N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S T r out, Wh ol e: 1 lb (454 grams) dre ss ed Spray or coat sheet pans with oil. W ipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S Prebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixture into the prebaked shells and bake in a pr eheated oven.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S Use a favorite custard r ecipe. Pour custard mixture into cups to a depth of 2/3 the containe r height and place cups on a sheet pan. Product volume and cook time is predicated on cup size.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a preheated oven. The cheese cake is done when a toothpick inserted in the center is clean when removed.
C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO INDICA TE OVEN HAS PREHEA TED . C L O S E T H E O V E N D O O R . W A I T F O R T H E A U D I B L E S I G N A L TO I ND IC A T E O VE N HA S PR EH EATED .
N U M B E R O F S H E LVE S ITEMS P E R S H E L F APPROXIMA TE M A X I M U M C A PA C I T Y P AN S P RE H E A T TH E OVE N . P RODU C T MU ST BE F U L L Y F ROZ E N W H E N P L A C E D IN A P RE H E A TE D OVE N . Leave product in the original container with foil cover in place.
63. ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE ENTRÉ E P A N S PRODUCT SPECIFICA TIONS and PREP ARA TION O V E R N I G H T C O O K & H O L D : D O O R AFTER OVERRIDE: Frozen convenience entrées r emoved from the original food processor's intact packaging must be tr eated as a product for r eheating.
ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE POR TIONED ENTRÉ E S PRODUCT SPECIFICA TIONS and PREP ARA TION 64. O V E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R A T U R E Not Recommended Closed 140°F (60°C) AFTER OVERRIDE: C L O S E T H E O V E N D O O R .
65. N U M B E R OF SHEL VES I T E M S P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y P AN S T h aw bi scui ts, cr ois sa nts , or Eng lish m uff in s an d sli ce hor izon ta ll y . Pl ace e ach in gre dien t on t he lo wer ha lf of th e br ead s lic e in the fo llo wing o rde r .
N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S Prem i x ed f rozen co mmerci al cook i e dough at room temp erature . Prem i x ed f rozen co mmerci al cook i e dough pi eces . Preheat oven at 325°F (163°C) for a minimum of one hour .
67. N U M B E R O F S H E L V E S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PA C I T Y PAN S F ROZ E N P RE C OOKE D DOU GH N U TS Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can be heated from a thawed or fully fr ozen state.
N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PA C I T Y PAN S For use with dough in the form of loaves or rolls as r equired. Capacities shown are provided as a general guideline only and will depend on the size and shape of the selected items to be proofed.
69. C L O S E T H E OV E N D O O R . WA I T F O R T H E AU D I B L E S I G N A L TO IND IC A T E OVEN HA S PR EH EATED . C L O S E T H E OV E N D O O R .
70. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 1. PREP ARE UNIT FOR COOKING A. Insert and adjust the requir ed number of shelves inside the cooking cavity . Insert each shelf with curved edge of the shelf toward the back of the oven.
71. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 3 . P R E P A R E P R O D U C T F O R C O O K I N G A. Refer to individual cooking instructions. 4 . P R E P A R E W O O D C H I P S A. T ake one container load of dry wood chips and soak the c h i p s i n w a t e r f o r 5 to 10 minutes.
72. SMOKER OPERA TION C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S T H E O V E N M U S T B E AT R O O M TEMPERA TURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE.
B ee f Br is ke t , F r e s h : 9 t o 1 3 lb ( 4 t o 6 kg ) Season brisket as desired. Place brisket directly on wire shelves, fat side down. Briskets can also be wrapped in clear plastic wrap for the cooking, smoking, and holding f u n c t i o n ( O P T I O N A L ) .
P o r k F r e s h H a m : 14 to 17 lb (6 to 8 kg) Season as desired and place hams directly on wire shelves. N O T E : This product requir es 3 to 4 smoke cycles of 1 hour each with a full wood chip container for each cycle. Press the SMOKER key and reset the smoke timer to one hour for each cycle.
S p a r e r ibs or P o r k L o i n, Ba c k Ribs ( B A B Y B A C K R I B S ) : 1-1/2 down (38 kg or less) R i b s c a n b e c o o k e d f r o z e n o r t h a w e d . S e a s o n a s d e s i r e d . Place ribs on sheet pans, slightly overlapping, or use rib rack shelves for more even smoke penetration.
D u c k , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 1 Hour 8 H o u r s • P r e s s t h e C O O K k e y . • Press the up and down arrows to set the cooking temperature to 300°F (149°C).
T u r k e y W h o l e : 25 lb (1 1 kg) T urkey must be fully thawed. Season as desired. R u b w i t h o i l , b u t t e r, o r m a r g a r i n e ( O P T I O N A L ) . N O T E : When cooking and holding overnight or holding for an extended period of time, s e t t h e c o o k t h e r m o s t a t t o 2 5 0 ° F ( 1 2 1 ° C ) .
A l a s k a n St r i p C o d * Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets side-by-side (tightly together) on pans. P A N PLACEMENT : From the top of the oven, p a n s l i d e p o s i t i o n 1 , 4 , a n d 7 . * Haddock may be substituted.
Sa l m o n , W h o l e : 8 t o 1 0 l b ( 4 t o 5 k g ) S cale and wash fish thoroughly . If desired, fish can be placed in a salt brine and refrigerated for 2 to 3 hours.
Sh r i m p : 16 to 20 count Shrimp may remain in the shell, or may be peeled and deveined. Season as desired. Place in a single layer on pan. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES n o n e 1 H o u r • P r e s s a n d re l e a s e c o n t r o l O N / O F F k e y .
Use a favorite bean recipe. Mix ingredients and divide into six (6) full-size pans (GN 1/1). Stir beans t horoughly before the second smoke cycle. 4 Hours 1 2 H o u r s • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y . • P r e s s t h e T I M E k e y .
Sa l m o n F i l l e t s , F r e s h : 2-1/2 to 4 lb (1 to 2 kg) each INGREDIENTS REQUIRED: Fresh salmon fillets or sides Sea Salt, Large Crystals Granulated Sugar o r Brown Sugar (for best color) F O.
E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S 83. COLD SMOKED SALMON S A U M O N F U M E F r e s h S a l m o n F i lle t s : 2 - 1 / 2 t o 4 l b ( 1 t o 2 k g ) e a c h I.
84. FOOD HOLDING & SANIT A TION F O O D H O L D I N G - F U N C T I O N & V A L U E G E N E R A L H O L D I N G G U I D E L I N E S I n the previous sections, cooking pr ocedures in the Halo Heat Low T emperature Cooking and Holding Oven have been emphasized.
85. FOOD HOLDING & SANIT A TION 1 . PREHEA T THE HOLDING CABINET • 200°F (93°C) FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and will remain lit as long as the unit is calling for heat.
S A N I T A T I O N a n d H A N D L I N G 86. FOOD HOLDING & SANIT A TION F o o d f l a v o r a n d a r o m a a r e u s u a l l y s o closely related it is dif ficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor .
87. FOOD HOLDING & SANIT A TION Safe food handling practices to prevent food- borne illness is of critical importance to the health and safety of your customers.
88. COOKING NOTES Alto-Shaam has established a twenty-f our hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard b usiness hours.
# 5 6 7 • 0 5 / 0 8 W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● FAX : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 - 8 7 4 4 U .
デバイスAlto-Shaam Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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 Electronically Operated Ovens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。
