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cooking guidelines - simple control • 8
GENERAL OPERATION - SIMPLE CONTROL OVENS
SECTION 2 - OPERATION
CHEF OPERATING TIPS
1. For cooking specific products, refer to individual
cook and hold instructions.
2. 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.
3. 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.
4. Place the curved edge of the shelf toward the back
of the oven.
5. Adjust the inside door vents as indicated in the
individual cooking procedure selected.
6. 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.
7. 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.
8. Use a thermometer to check the internal
temperature of a product. Be certain to sanitize
the thermometer before each use.
9. 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.
10. When cooking full loads, never cook below the
second shelf spacing from the bottom of the
oven compartment.
11. Fully clean the oven interior, drip pan, shelves,
and side racks on a daily basis.
12. 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.
13. Insert drip pan directly on the bottom surface of
the oven compartment.
14. 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.
15. 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.
16. For maximum product tenderizing
and to reduce labor during peak
preparation hours, overnight cook and
hold is highly recommended for many
products. Refer to individual cooking
instructions.
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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