Alto-shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 Manuel d'utilisateur Page 65
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- Table des matières
- MARQUE LIVRES
Noté. / 5. Basé sur avis des utilisateurs
SECTION 5 • LOW TEMPE RATUR E COOKIN G & SMOKING OPERATION
63.
SMOKER OPERATION
1
. PREPARE OVEN FOR COOKING
A. Insert and adjust the required number of
s
helves 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 “
O
N
”.
B. Set “H
OLD
” thermostat to required holding
temperature.
C. Set “CO O K” thermostat to required cooking
temperature.
D. Turn timer knob clockwise to activate “CO OK”
thermostat.
E. Allow oven to preheat 45 minutes.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4
. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions. Do
N
OT
o
verload the oven.
B. Most meat products are cooked directly on
wire shelves. For many products, the use of
pans is not recommended.
5. LOAD WOOD CHIPS
A. Take one container load of dry wood chips
and soak the chips in water for 5 minutes.
B. Shake excess water off wood chips.
C. Remove Wood Chip Container from the
interior back panel of the smoker. Place the
moistened chips in the Wood Chip Container
and replace the container in the oven.
6. CLOSE DOOR
A. Keep door closed during the cooking and
smoking cycle.
7. RESET COOKING TIMER
FOR CORRECT NUMBER OF HOURS
A. To set cooking time, turn the timer knob past
the required number of hours then
immediately bring it back to the correct
setting.
B. Refer to individual cooking instructions for
length of time necessary to cook.
C. When timer cycles to the “
OFF ” position, the
temperature automatically lowers to the
selected “HO LD” temperature.
D. The product must remain in the oven, at the
selected “HO LD” temperature, for the
minimum number of hours indicated in the
individual cooking instructions.
CONTINUED
COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS
W A R N I N G
THE USE OF IMPROPER
MATERIALS FOR THE SMOKING
FUN CTION COULD RESULT IN
DAM AGE, HAZARD, EQUIPMENT
FA ILURE OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
DO NOT USE SAWDUST
FOR SM OKING.
DO NOT USE WOOD CHIPS
SMALLER THAN THU MBNAIL SIZE.
- LOW TEMPERATURE COOKING 1
- AND HOLDING GUIDELINES 1
- Manually Operated Ovens 1
- GE N E RA L IN D E X 2
- LOW TEMPERATURE 3
- COOKING INTRODUCTION 3
- EAT AND NUTRITION 4
- PREVENTING BACTERIA GROWTH 5
- “ON” INDICATOR SWITCH 9
- OPERATION 10
- C A U T I O N 14
- D A N G E R 15
- COOKING GUIDELINES 16
- BEE F BRI S KET 17
- BEE F SHO RT RIB S 18
- BEE F STR I PLOIN 19
- COR N ED BE EF 20
- HAM BUR GE RS 21
- PRI M E RIB 22
- PRI M E RIB SPEC IA L 23
- RIB E YE 24
- BEE F ROUN D 25
- TEN D ERLOI N 27
- VEA L LOI N 28
- LAM B , LEG 29
- LAM B RACKS (Frenched) 30
- HAM , FRE SH 31
- HAM , CUR ED AND SMOK E D 32
- POR K CHO P S 33
- POR K LOI N 34
- POR K SHO U LDER 35
- POR K RIB S 36
- PROC E SSED MEATS 37
- CHI C KEN B RE ASTS 38
- CHI C KEN, WHOL E 40
- COR N ISH H EN S 42
- DUC K , W H OLE 43
- TUR K EY 44
- TUR K EY BR EA ST 45
- TUR K EY ROL L 46
- FIS H , BAK ED 47
- SAL M ON ST EA KS 48
- POTATOES, BAKED 50
- BAKED EGG CUSTARD 53
- SHEET CAKE 54
- CHEESE CAKE 55
- FROZEN CONVENIENCE ENTRÉES 56
- PRECOOKED FROZEN FINGER FOODS 58
- DOUGHNUTS 61
- PROOFING DOUGH 62
- SECTION 4 • MISCELLANEOUS 63
- SMOKER OPERATION 64
- 쐃 will indicate the 64
- W A R N I N G 65
- S M O K I N G T I M E S 66
- SM O KED B EEF TONG UE 68
- SMOKED BEEF BRISKET 68
- SM O KED F RES H HA M S 69
- SM O KED P ORK RIB S 69
- SM O KED D UCK 70
- SM O KED T URK E Y 70
- SM O KED F ISH FIL L ETS 71
- WH O LE SM OKE D SA L MON 71
- SMO K ED SH RI MP 72
- CO L D SM O KED SAL M ON 73
- FOOD HOLDING and SANITATION 75
- S A N I T A T I O N 76
- COOK/HOLD/SERVE SYSTEMS 79
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