Alto-Shaam 1008 Oven User Manual


 
MEAT AND POULTRY
90.
OVEN MODE
COOKING TEMPERATURE
MAXIMUM CAPACITY
TIMER
PAN
SIZES
NOTES
Full Speed
Pork back ribs:
1
-3/4 down
Combination
FOR COOKING: 250°F (121°C)
FOR REHEATING: 375°F (191°C)
Stainless steel or aluminum sheet
pans or full-size pans
Seasoning
Barbeque Sauce (optional)
Place ribs side-by-side on pans and
s
eason as desired.
L
oad pans in preheated oven.
NOTE: When cooking for immediate
service or hot food holding,
brush with heated barbeque
sauce after ribs are removed
from oven to prevent sauce from
burning. As an alternative, ribs
can be cooked in advance,
rapidly chilled and removed from
refrigeration for reheating and
service as required. Barbecue
sauce can be used for the
reheating process.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530mm x 325mm x 20mm
Gastronorm 2/1: 650mm x 530mm x 20mm
SEL ECT COOK ING TIME
P O R K
B a ck R i b s
P
REHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
TIMER
Press and Set TIMER
O R
S T O P T H E C O O K I N G F U N C T I O N AT A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y.
3 half-size sheet pans
(3 GN 1/1)
4 full-size sheet pans
(4 GN 2/1)
5 half-size sheet pans
(5 GN 1/1)
5 full-size sheet pans
(5 GN 2/1)
6 full-size sheet pans
(6 GN 2/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
10 full-size sheet pans
(10 GN 2/1)
MODEL
20•20
FAN SPEED
PRODUCT
MATERIALS
PRODUCT
PREPARATION
Time and temperature settings are suggested guidelines only. Due to
variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures
shown. All cooking should be based on internal product temperatures.
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
FOR REHEATING
8 minutes
165°F (74°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
FROM RAW
45 to 60 minutes
175° to 180°F
(79° to 82°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
PRESS
START
PRESS
START