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cooking guidelines - deluxe control • 14
GENERAL OPERATION - DELUXE CONTROL OVENS
OPERATION
SMOKING PROCEDURE OPTIONS
Many of the procedures listed in the front section of this
guide can be adapted to the Alto-Shaam Smoker.
1. Follow the load capacities for the 750, 1000 and 1200
series ovens.
2. Follow the cooking and holding temperatures and
times listed.
3. Set the Smoking Timer for the amount of smoke
flavor desired.
A. ONE-STEP COOKING:
After the COOK time is complete and the minimum
number of hours in the HOLD cycle have elapsed, the
product may remain ON HOLD until serving time.
B. TWO-STEP COOKING:
Remove product from the oven after the minimum
number of hours in the HOLD cycle. Chill product
quickly and prepare for refrigerated storage.
Refrigerated product can be sauced and finished on
a char-broiler, in a convection oven, a combination
oven/steamer or in a salamander for a la carte service.
This process takes between 8 and 15 minutes and
insures a tender, juicy and fresh tasting product.
When using cook/chill processing techniques,
products have an extended storage life of 5 days
which includes the day of preparation and the day of
service.
DETERMINING IF PRODUCT IS
SUFFICIENTLY COOKED
1. Insert a thermometer into the center of the product
to determine if the correct internal temperature
has been reached.
RED MEAT:
RARE: 130° to 135°F (54° to 57°C)
MEDIUM: 140° to 145°F (60° to 63°C)
WELL: 155° to 160°F (66° to 71°C)
2. When following the procedures in the individual
product cooking instructions, additional cooking
time should not be necessary. If, however, the
required internal product temperature has not
been reached after the product has remained in
the HOLD cycle for the one hour minimum time
period, additional cooking time may be added.
Use the same COOK temperature set for the
original cooking cycle until the correct internal
temperature has been reached.
SMOKING TIMES
It is recommended the operator be familiar with the
taste preferences of the area. Initially experimenting
with a minimal amount of smoking time is suggested.
LIGHT SMOKE FLAVOR ...... 10 MINUTES
MEDIUM SMOKE FLAVOR ...... 30 MINUTES
HEAVY SMOKE FLAVOR ...... 40 MINUTES
VERY HEAVY SMOKE FLAVOR ...... 60 MINUTES
*
EXTRA HEAVY SMOKE FLAVOR ...... 120 MINUTES
*
*FOR 60 MINUTES OR MORE: LOAD WOOD CHIP
CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.
INTERNAL PRODUCT
TEMPERATURE
TIME* IN hOLD CyCLE
REqUIRED by fOOD CODE
130°f (54°C) 1 hOUR, 52 MINUTEs
131°f (55°C) 1 hOUR, 29 MINUTEs
133°f (56°C) 56 MINUTEs
135°f (57°C) 36 MINUTEs
136°f (58°C) 28 MINUTEs
138°f (59°C) 18 MINUTEs
140°f (60°C) 12 MINUTEs
142°f (61°C) 8 MINUTEs
144°f (62°C) 5 MINUTEs
145°f (63°C) 4 MINUTEs
147°f (64°C) 2 MINUTEs, 14 sECONDs
149°f (65°C) 1 MINUTEs, 25 sECONDs
151°f (66°C) 54 sECONDs
153°f (67°C) 34 sECONDs
155°f (68°C) 22 sECONDs
157°f (69°C) 14 sECONDs
158°f (70°C) 0 sECONDs
*hOLDINg TIME MAy INCLUDE POsT-OvEN hEAT RIsE