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MN-28655 • 10/09
LOW TEMPERATURE COOKING AND HOLDING OVENS
GEN ERA L IN DEX
W1 64 N9 221 Wa te r Str eet
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P.O. Box 45 0
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Me no mon ee Fal ls , Wi sc ons in 53 05 2-0 45 0
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U.S .A.
PHONE: (262)251-3800 (800)558-8744 U.S.A./CANADA
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FAX: (262)251-7067 (800)329-8744 U.S.A.
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www.alto-shaam.com
SECTION 1 • Low Temperature Cooking Introduction
Alto-Shaam Halo Heat . . . . . . . . . . . . . . . . . . . 1
Low Temperature Cooking Facts
Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2
Shrinkage Control and Cooking Time . . . . . . . 3
Preventing Bacteria Growth . . . . . . . . . . . . . . 3
Labor and Equipment Cost Reduction . . . . . . 4
Options and Accessories . . . . . . . . . . . . . . . . . 5
SECTION 2 • Low Temperature Cooking Operation
General Operation — Manual Ovens
Oven Characteristics . . . . . . . . . . . . . . . . . . . . 6
Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel Identification . . . . . . . . . . . . . . 7
Cooking & Holding Procedures . . . . . . . . . 8-10
Chef Operating Tips . . . . . . . . . . . . . . . . . . . . 11
SECTION 3 • Cleaning and Maintenance . . 12-13
SECTION 4 • Cooking Guideline
Product Index . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Preheating Instructions . . . . . . . . . . . . 14
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-25
Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27-28
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-34
Processed Meats . . . . . . . . . . . . . . . . . . . . . . . 35
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-44
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45-47
Miscellaneous . . . . . . . . . . . . . . . . . . . . . . 48-60
SECTION 5 • Smoker Operation
General Operation — Smokers
Control Panel and Operation . . . . . . . . . . . . . 62
Cooking/Smoking/Holding Procedures . . . . 63
Smoking Times . . . . . . . . . . . . . . . . . . . . . . . . 64
Smoking Procedure Options . . . . . . . . . . . . . 65
Care and Cleaning . . . . . . . . . . . . . . . . . . . . . 65
SECTION 6 • Cooking & Smoking Guidelines
Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 66
Smoked Beef Tongue . . . . . . . . . . . . . . . . . . . 66
Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 67
Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 67
Smoked Duck . . . . . . . . . . . . . . . . . . . . . . . . . 68
Smoked Turkey . . . . . . . . . . . . . . . . . . . . . . . . 68
Smoked Fish Fillets . . . . . . . . . . . . . . . . . . . . 69
Smoked Salmon, Whole . . . . . . . . . . . . . . . . . 69
Smoked Shrimp . . . . . . . . . . . . . . . . . . . . . . . 70
Cold Smoked Salmon . . . . . . . . . . . . . . . . . . . 71
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value . . . . . . . . . 72
General Holding Guidelines . . . . . . . . . . . . . 72
General Holding Cabinet Operation . . . . . . . 73
Holding Temperature Range . . . . . . . . . . . . . 73
Sanitation and Handling . . . . . . . . . . . . . . . . 74
Food Safety Guidelines . . . . . . . . . . . . . . . . . 75