LOW TEMPERATURE COOKING AND HOLDING GUIDELINES Manually Operated Ovens
LOW TEMPERATURE COOKING AND HOLDING OVENS GEN ERA L IN DEX SECTION 1 • Low Temperature Cooking Introduction Alto-Shaam Halo Heat . . . . . . . . . . . . . . . . . . . 1 Low Temperature Cooking Facts SECTION 5 • Smoker Operation General Operation — Smokers Control Panel and Operation . . . . . . . . . . . . . 62 Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2 Cooking/Smoking/Holding Procedures . . . . 63 Preventing Bacteria Growth . . . . . . . . . . . . . .
LOW TEMPERATURE COOKING INTRODUCTION Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat. The heating method provided by Halo Heat low (aging) action for more tender, flavorful meat; and preserves natural juices along with nutritional values in all foods.
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N L OW T E M P E R AT U R E C O O K I N G FAC T S MEAT AND NUTRITION Low temperature cooking does not destroy these enzymes and, particularly in the hold cycle, creates Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition.
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N L OW T E M P E R AT U R E C O O K I N G FAC T S SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES. 1. Temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will result. Over-cooked meat also results in higher losses.
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent attending the product during cooking.
L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N MA N U A L C O O K & H O L D O VE N — O P TIO N S & A C C E SSO RIE S 1000-TH-I BUMPER DESCRIPTION 5005103 FULL PERIMETER CARVING HOLDER PRIME RIB STEAMSHIP OR CAFETERIA ROUND WITH ATTACHED PAN CASTERS, STEM 2 RIGID , RIGID 2 SWIVEL W / BRAKE ( EACH ) SWIVEL W / BRAKE ( EACH ) DRIP PAN DRAIN DOOR LOCK with KEY WITH LEGS, 6" ( ONE SET OF 1000-TH-II 1000-TH-II SPLIT 750-TH-II 5005103 5004861 HL-2635 HL-2635 HL-2635 HL-26
O P E R AT I O N OVEN CHARACTERISTICS The oven is equipped with a special, low-heatdensity, heating cable. Through the Halo Heat ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to provide an evenly applied heat source, controlled by an oven sensor. The design and operational characteristics of the unit eliminates the need for a moisture pan or a heat circulating fan.
O P E R AT I O N OV E N C O M PA RT M E N T C O N T RO L PA N E L I D E N T I F I C AT I O N HOLDING INDICATOR LIGHT POWER “ON” INDICATOR SWITCH COOKING INDICATOR LIGHT I o 햳 햴 햵 HOLD THERMOSTAT COOK THERMOSTAT COOKING TIMER 햲 1. Press oven POWER SWITCH 햶 쐄 “ ON .” • POWER “ ON ” INDICATOR SWITCH will illuminate and will remain lit as long as the power switch is in the “ ON ” position. 2. Set “ HOLD ” thermostat 쐇 to required holding temperature.
O P E R AT I O N C O O K I N G a n d H O L D I N G P RO C E D U R E S — M A N UA L OV E N S 1. PREPARE OVEN FOR COOKING 5. CLOSE DOOR A. Insert and adjust the required number of shelves inside the cooking compartment. Place the curved edge of the shelf toward the back of the oven. A. Keep door closed during the cooking cycle 6. RESET COOKING TIMER FOR CORRECT NUMBER OF HOURS. B. Adjust the inside door vents as indicated in the individual cooking procedure selected. C.
O P E R AT I O N C O O K I N G a n d H O L D I N G P RO C E D U R E S — M A N UA L OV E N S 8. DETERMINING IF PRODUCT IS SUFFICIENTLY COOKED A. Allow COOK timer to cycle to the In the United States, FDA food code requires products such as red meat to remain in “HOLD” for a specified time period.
O P E R AT I O N C O O K I N G a n d H O L D I N G P RO C E D U R E S — M A N UA L OV E N S 9. R E H E AT I N G A. Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated. B. Product can be removed from refrigerator, returned to the oven, and reheated the next day. C. Products must be reheated at a temperature range of 250° to 275°F (121° to 135°C). Refer to individual cooking instructions for the correct thermostat setting for the product being reheated. 10.
O P E R AT I O N C H E F O P E R AT I N G T I P S 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.
CLEANING & MAINTENANCE CLEANING AND PREVENTIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTS It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.
CLEANING & MAINTENANCE The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. There is an important relationship between cleanliness and food flavor and aroma. Good equipment that is kept clean works better and lasts longer. Under normal circumstances, this oven should provide you with long and trouble- free service.
COOKING GUIDELINES BE E F FISH COOKING GUIDELINE INDEX Beef Brisket . . . . . . . . . . . . . . . . Beef Short Ribs . . . . . . . . . . . . . Beef Striploin . . . . . . . . . . . . . . Corned Beef . . . . . . . . . . . . . . . . Hamburgers . . . . . . . . . . . . . . . Prime Rib (#109) . . . . . . . . . . . . Prime Rib, Special . . . . . . . . . . . Ribeye Roll . . . . . . . . . . . . . . . . Beef Round . . . . . . . . . . . . . . . . Beef Round, CAFETERIA/STEAMSHIP Tenderloin . . . . . . . . . . . . . .
COOKING GUIDELINES BEEF BRISKET P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves.
COOKING GUIDELINES B E E F S H O RT R I B S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Short Ribs: 10 to 12 oz. pieces Season as desired. Place ribs side-by-side in pans. For an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional product moisture.
COOKING GUIDELINES BEEF STRIPLOIN P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Loin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg) Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the oven compartment.
COOKING GUIDELINES CORNED BEEF P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Corned Beef: 9 to 12 lb (4 to 5 kg) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf.
COOKING GUIDELINES HAMBURGERS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty ( MINIMUM ) Ground Beef, frozen: 5 oz (142 grams) per patty ( MINIMUM ) Place hamburger patties side-by-side directly on sheet pans.
COOKING GUIDELINES PRIME RIB P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9kg) Average Weight Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
COOKING GUIDELINES PRIME RIB SPECIAL P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
COOKING GUIDELINES RIBEYE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg) Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the oven compartment.
COOKING GUIDELINES B E E F RO U N D P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg) Beef Round, Bottom (Gooseneck), Untrimmed: 14 to 23 lb (6 to 10 kg) Season as desired. Place roasts directly on wire shelves with fat side down. Place larger roasts toward the top of the oven compartment.
COOKING GUIDELINES B E E F RO U N D, C A F E T E R I A O R S T E A M S H I P P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Any one of a variety of beef rounds used for carving on a buffet line. May be bone-in or boneless and may have a handle on or off as required. WEIGHT RANGE: 40 to 50 lb (18 to 23 kg) 50 to 80 lb (23 to 36 kg) Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) when placed in a preheated oven.
COOKING GUIDELINES TENDERLOIN P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg) Season as desired. Place tenderloins directly on wire shelves.
COOKING GUIDELINES VEAL LOIN P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg) Season as desired and place directly on wire shelves. DOOR VENTS: ONE-HALF OPEN S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT 140°F (60°C) 250°F (121°C) SET COOKING TIMER 12 minutes per pound for the first roast (26 minutes per kilogram) plus add 20 minutes for each additional roast.
COOKING GUIDELINES LAMB, LEG P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Season as desired and place directly on wire shelves.
COOKING GUIDELINES L A M B R AC K S (Frenched) P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Lamb Rack, Roast Ready, Single, Frenched: 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans.
COOKING GUIDELINES HAM, FRESH P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) Season as desired and place directly on wire shelves.
COOKING GUIDELINES HAM, CURED AND SMOKED P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg) Place ham directly on wire shelves for cooking.
COOKING GUIDELINES PORK CHOPS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Pork Loin Chops: . . . . . . 3 to 8 oz (85 to 227 grams) approximate weight range Pork Loin Rib Chops with Pocket ( STUFFED ): . . . 5 to 8 oz (142 to 227 grams) approximate weight range Thickness: . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1" to 1-1/2" (25 to 38 mm) Season as desired. Place chops side-by-side on sheet pans.
COOKING GUIDELINES PORK LOIN P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg) Season as desired and place roasts directly on wire shelves for cooking.
COOKING GUIDELINES PORK SHOULDER P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg) Season as desired and place in pans. DOOR VENTS: ONE-HALF OPEN S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT 160°F (71°C) 250°F (121°C) SET COOKING TIMER 20 minutes per pound for the first roast (33 minutes per kilogram) plus add 30 minutes for each additional roast.
COOKING GUIDELINES PORK RIBS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Spareribs: 1-1/2 down (38 kg or less) Pork Loin, Back Ribs ( BABY BACK RIBS ): 1-1/2 down (38 kg or less) Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping and cover with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to allow it to cook into the ribs.
COOKING GUIDELINES P RO C E S S E D M E AT S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc. Place sausage side-by-side on sheet pans. Add a sufficient amount of hot water so that it just covers the bottom of each pan. Cover each pan with clear plastic wrap.
COOKING GUIDELINES CHICKEN BREASTS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Chicken Breasts, Boneless: 8 oz (227 grams) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or margarine ( OPTIONAL ), and lightly sprinkle with salt, pepper, and paprika.
COOKING GUIDELINES C H I C K E N , P I E C E S a n d H A LV E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Chicken: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) average weight Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( OPTIONAL ). Season as desired and sprinkle with paprika.
COOKING GUIDELINES CHICKEN, WHOLE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Chicken, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg) Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine ( OPTIONAL ). Season as desired and sprinkle with paprika. For better whole bird appearance, fold chicken wings and tuck under the back of the bird.
CHICKEN, FRIED — COOKING GUIDELINES TWO-STEP METHOD — P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Chicken Pieces: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredge in dry breading. Coat pans with vegetable release spray. Place chicken side-by-side on pans — separating breasts and wings from legs and thighs.
COOKING GUIDELINES CORNISH HENS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Rock Cornish Game Hens: 12 oz (340 grams) each Clean hens and remove excess fat. Fold wings and tuck under the back of the bird. Make a slit in the skin of the hen (lower end of bird), cross hen legs and insert both legs through the slit. Brush hens with oil, butter, or margarine ( OPTIONAL ). Season as desired and sprinkle with paprika. Space evenly on sheet pans.
COOKING GUIDELINES DUCK, WHOLE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Duck, Whole: 4 to 5 lb (2 kg) Season as desired. Rub with oil and paprika and place directly on wire shelves.
COOKING GUIDELINES TURKEY P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Turkey, Whole: 25 lb (11 kg) Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( OPTIONAL ), and sprinkle with paprika. Place directly on wire shelves.
COOKING GUIDELINES TURKEY BREAST P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Turkey Breast: 10 to 15 lb (5 to 7 kg) Turkey breast should be at a refrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a preheated oven. Season as desired. Brush with oil, butter or margarine ( OPTIONAL ), and sprinkle with paprika. Place breasts directly on wire shelves.
COOKING GUIDELINES T U R K E Y RO L L P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Turkey Roll, Precooked, Frozen: 8 to 12 lb (4 to 5 kg) Place fully frozen turkey rolls directly on wire shelves to reheat.
COOKING GUIDELINES F I S H , BA K E D P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams) Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Brush fish with oil, butter or margarine. Season as desired and sprinkle lightly with paprika. Loosely cover pans with clear plastic wrap.
COOKING GUIDELINES SALMON STEAKS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Salmon Steaks: 6 to 8 oz (170 to 227 grams), 1" (25mm) thick Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired.
COOKING GUIDELINES T RO U T P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Trout, Whole: 1 lb (454 gm) dressed Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
COOKING GUIDELINES P OTATO E S , BA K E D P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Potatoes, Baking: 80 to 90 count Always store potatoes at room temperature. Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes directly on wire shelves.
COOKING GUIDELINES QUICHE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the prebaked shells and bake in a preheated oven. Quiche is done when product sets-up. DOOR VENTS: OPEN FULL S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT 160°F (71°C) 275°F (135°C) SET COOKING TIMER Bake approximately 2 hours or until product sets-up.
COOKING GUIDELINES RICE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Use 1 x 1 or 1 x 1-1/2 ratio of rice to water. Rice that is high in starch needs to be rinsed. Fill pans to half the pan depth and cover pans with foil.
COOKING GUIDELINES BA K E D E G G C U S TA R D P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Use a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a sheet pan. NO WATER BATH IS REQUIRED. Bake in a preheated oven. Custard is done when knife inserted in center of cup is clean when removed.
COOKING GUIDELINES SHEET CAKE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when removed.
COOKING GUIDELINES CHEESE CAKE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheese cake is done when a toothpick inserted in the center is clean when removed. To prevent cracking, allow the cheese cake to remain in the oven until it reaches room temperature.
COOKING GUIDELINES F RO Z E N C O N V E N I E N C E E N T R É E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN. Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on wire shelves.
COOKING GUIDELINES F RO Z E N P O RT I O N E D C O N V E N I E N C E E N T R É E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN. Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on wire shelves.
COOKING GUIDELINES P R E C O O K E D F RO Z E N F I N G E R F O O D S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N CHICKEN NUGGETS: Approximately 40 per full-size sheet pan P R E H E AT T H E O V E N CORN DOGS: Approximately 30 per full-size sheet pan EGG ROLLS: Approximately 40 per full-size sheet pan MINI PIZZA: Approximately 12 to 15 per full-size sheet pan Line sheet pans with baking pan liners (optional) and insert wire pan grid.
COOKING GUIDELINES BREAKFAST SANDWICHES, FRESH OR PRE MADE P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Approximately 36 wrapped sandwiches per full-size sheet pan. DOOR VENTS: OPEN FULL S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT 160°F (71°C) 275°F (135°C) SET COOKING TIMER 90 minutes MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED TEMPERATURE.
COOKING GUIDELINES COOKIES P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Premixed frozen commercial cookie dough at room temperature. Premixed commercial frozen cookie dough pieces. Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet pans with baking pan liners. Use a number 30 scoop to produce a 1 oz (28 gm) cookie. Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time.
COOKING GUIDELINES DOUGHNUTS P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Frozen Precooked Doughnuts Line sheet pans with baking pan liners and insert wire pan grid. Evenly space doughnuts on wire grids. Doughnuts can be heated from a thawed or fully frozen state. For more even heating, place pans with solid doughnuts toward the top of the oven compartment and doughnuts with holes toward the bottom of the compartment.
COOKING GUIDELINES P RO O F I N G D O U G H P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature. Preheat oven for 45-60 Minutes. Pour approximately 2 quarts (c. 2 liters) of hot water, 140-180°F (60-82°C) into a pan on the bottom surface of the holding compartment.
N OT E S SECTION 4 • MISCELLANEOUS 61.
S M O K E R O P E R AT I O N S M O K I N G O V E N C O N T R O L PA N E L HOLDING INDICATOR LIGHT COOKING INDICATOR LIGHT POWER “ON” INDICATOR SWITCH COOKING TIMER SMOKER TIMER SMOKING INDICATOR LIGHT I ® o 햳 햴 햵 HOLD THERMOSTAT COOK THERMOSTAT COOKING TIMER 햲 햶 햷 SMOKING TIMER C O N T RO L S A N D I N D I C ATO R S 1. Turn upper oven POWER SWITCH 쐄 “ ON .” A. POWER “ ON ” INDICATOR SWITCH will illuminate and will remain lit as long as the oven Power Switch is in the “ ON ” position. 2.
S M O K E R O P E R AT I O N C O O K I N G / S M O K I N G / H O L D I N G P RO C E D U R E S — M A N UA L OV E N S 1. PREPARE OVEN FOR COOKING A. Insert and adjust the required number of shelves inside the cooking cavity. Insert each shelf with curved edge of the shelf toward the back of the oven. B. Adjust the inside door vents as indicated in the individual cooking procedure selected. C. Insert drip pan on the bottom surface of the oven cavity. 2. PREHEAT OVEN A. Turn power switch “ ON ”. B.
S M O K E R O P E R AT I O N C O O K I N G / S M O K I N G / H O L D I N G P RO C E D U R E S — M A N UA L OV E N S 8. SET SMOKING TIMER A. The Smoking Timer activates the heating element located within the Wood Chip Container. When the Wood Chip Container is full, and the Smokeing Timer is turned clockwise as far as it will turn, the wood chips will smoke for approximately fortyfive minutes to one hour. B.
S M O K E R O P E R AT I O N C O O K I N G / S M O K I N G / H O L D I N G P RO C E D U R E S — M A N UA L OV E N S 1 1 . R E H E AT I N G A. Any overproduction must be removed from the oven, wrapped, quickly chilled, and refrigerated. Product can be removed from refrigeration and returned to the oven for reheating the next day. B. Products must be reheated at a temperature range of 250°F to 275°F (121°C to 135°C).
COOKING & SMOKING GUIDELINES SMOKED BEEF BRISKET S M O K E D B E E F TO N G U E P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Beef Tongue: 3-1/4 lb (1,5 kg) average W O O D C H I P C O N TA I N E R : W O O D C H I P C O N TA I N E R : Leave skin on tongue for cooking. Season as desired and place side-by-side in pans.
COOKING & SMOKING GUIDELINES SMOKED FRESH HAMS SMOKED PORK RIBS P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Spareribs or Pork Loin, Back Ribs (BABY 1-1/2 down (38 mm or less) Season as desired and place directly on wire shelves. W O O D C H I P C O N TA I N E R : DOOR VENTS: BACK RIBS): Ribs can be cooked frozen or thawed. Season as desired.
COOKING & SMOKING GUIDELINES SMOKED DUCK SMOKED TURKEY P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Duck, Whole: 4 to 5 lb (2 kg) P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Turkey, Whole: 25 lb (11 kg) W O O D C H I P C O N TA I N E R : W O O D C H I P C O N TA I N E R : Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. DOOR VENTS: Turkey must be fully thawed. Season as desired.
COOKING & SMOKING GUIDELINES SMOKED FISH FILLETS WHOLE SMOKED SALMON P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Salmon, Whole: 8 to 10 lb (4 to 5 kg) Portion cut fish. Place fillets side-by-side . Scale and wash fish thoroughly. If desired, fish can be placed in a salt brine and refrigerated for 2 to 3 hours. Place fis h upright on sheet pans. DO NOT LAY FISH ON ITS SIDE. *Haddock may be substituted.
COOKING & SMOKING GUIDELINES SMOKED SHRIMP P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N Shrimp: 16 to 20 count Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans.
COOKING & SMOKING GUIDELINES COLD SMOKED SALMON SMOKING PROCEDURE P RO D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE. Soak wood chips in water according to directions (5 minutes), fill wood chip container full and insert in chip holder located at the back of the oven.
F O O D H O L D I N G a n d S A N I TAT I O N FOOD HOLDING - FUNCTION & VALUE GENERAL HOLDING GUIDELINES In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Oven have been emphasized. If practical to the individual food service operation, these ovens can also be used without the cooking function to hold foods at proper serving temperatures. Individual holding cabinets can also be used to accomplish this function.
F O O D H O L D I N G a n d S A N I TAT I O N GENERAL HOLDING CABINET OPERATION 1.
F O O D H O L D I N G a n d S A N I TAT I O N SANITATION and HANDLING Food flavor and aroma are usually so closely related it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.
F O O D H O L D I N G a n d S A N I TAT I O N FOOD SAFETY GUIDELINES Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices are both cost effective and relatively simple.
A l t o - S h a a m h a s e s t a b l i s h e d a t w e n t y - fo u r h o u r e m e rg e n c y service call center to offer immediate customer access to a l o c a l a u t h o r i z e d s e r v i c e a g e n c y o u t s i d e o f s t a n d a rd bu s i n e s s h o u rs .
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