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SECTION 2 • OPERATION
11.
OPERATION
CH E F OP E RAT I NG T I PS
1
. For cooking specific products, refer to
individual cook and hold instructions.
2. To set time, turn the timer knob past the
required number of hours, then immediately
bring it back to the correct setting.
3. When cooking at 250°F (121°C), it takes
approximately one hour for the cooking
temperature to decrease to the selected
holding temperature. During this one hour
time period, the product will continue to cook.
4. The cooking times in this guide are based on
meat taken directly from a refrigerated
temperature of 38° to 40°F (3.3° to 4.4°C), and
placed in a preheated oven. Adjustments must
be made for cooking products at other than
refrigerated temperatures.
5. It is recommended the oven door remain
closed during the cooking cycle. Opening the
door will only increase the length of time
necessary to cook the product.
6. Puncturing an item with any sharp instrument
may introduce bacteria inside the product.
Avoid using a fork to handle products, and
always use standard sanitary methods when
handling any food item.
7. Use a thermometer to check the internal
temperature of a product. Be certain to
sanitize the thermometer before each use.
8. Aged meat will cook faster, shrink more, and
cannot be held as long as fresh meat. Because
of the tenderizing capabilities of the oven, aged
meat or tenderizing agents such as M.S.G. are
not necessary, and are not recommended.
9. When cooking full loads, never cook below the
second shelf spacing from the bottom of the
oven compartment.
10. Fully clean the oven interior, drip pan, shelves,
and side racks on a daily basis.
11. Since there is no air
movement inside the
Halo Heat
®
low
temperature cooking and
holding oven, condensation will
form on the inside of the door during
operation and may leak out of the oven door
vents. This is a normal operating condition,
however; any condensation spilling on the
floor should be periodically wiped as a safety
precaution. There is an External Drip Tray
included as standard with most ovens.
12. Drip pan overflow is a condition caused by
cooking some cuts of beef to an internal
temperature in excess of 130°F (54°C). The
External Drip Tray will help alleviate some of
this overflow problem. There is also an extra
large drip pan available as an option for the
1000-TH series ovens.
13. Overflow may also be caused by overloading
the oven compartment. DO NOT OVERLOAD
THE OVEN. Follow the recommended load
capacities listed in each individual procedure.
14. For best results, many products should be
cooked on an overnight cook-and-hold basis.
Consult individual procedures for this
recommendation.
The Alto-Shaam staff includes corporate
executive chefs who welcome questions.
You are invited to contact anyone on our
staff by phone (800.558.8744) or e-mail
through the Contact Us section of our
web site (www.alto-shaam.com) for help
with any cook and hold procedure.
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