Alto Shaam 1000 Th Series Users Manual 833_750 THII_U

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LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

Manually Operated Ovens

#566 • 2/08

LOW TEMPERATURE COOKING AND HOLDING OVENS

GE N E RA L IN D E X

W164 N9221 Water Street ●P. O . B o x 4 5 0 ●Menomonee Falls, Wisconsin 53052-0450 ●U . S . A .

PHONE: (262)251-3800 (800)558-8744 U.S.A./CANADA ●FAX: (262)251-7067 (800)329-8744 U.S.A.●www.alto-shaam.com

SECTION 1 • Low Temperature Cooking Introduction

Alto-Shaam Halo Heat ...................1

Low Temperature Cooking Facts

Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2

Shrinkage Control and Cooking Time . . . . . . . 3

Preventing Bacteria Growth . . . . . . . . . . . . . . 3

Labor and Equipment Cost Reduction . . . . . . 4

Options and Accessories . . . . . . . . . . . . . . . . . 5

SECTION 2 • Low Temperature Cooking Operation

General Operation — Manual Ovens

Oven Characteristics . . . . . . . . . . . . . . . . . . . . 6

Start-Up ..............................6

Control Panel Identification . . . . . . . . . . . . . . 7

Cooking & Holding Procedures . . . . . . . . . 8-10

Chef Operating Tips . . . . . . . . . . . . . . . . . . . . 11

SECTION 3 • Cleaning and Maintenance . . 12-13

SECTION 4 • Cooking Guideline

ProductIndex.........................14

Oven Preheating Instructions . . . . . . . . . . . . 14

Beef ..............................15-25

Veal .................................26

Lamb .............................27-28

Pork ..............................29-34

ProcessedMeats .......................35

Poultry............................36-44

Fish ..............................45-47

Miscellaneous ......................48-60

SECTION 5 • Smoker Operation

General Operation — Smokers

Control Panel and Operation . . . . . . . . . . . . . 62

Cooking/Smoking/Holding Procedures . . . . 63

SmokingTimes ........................64

Smoking Procedure Options . . . . . . . . . . . . . 65

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . 65

SECTION 6 • Cooking & Smoking Guidelines

Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 66

Smoked Beef Tongue . . . . . . . . . . . . . . . . . . . 66

Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 67

Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 67

SmokedDuck .........................68

SmokedTurkey........................68

Smoked Fish Fillets . . . . . . . . . . . . . . . . . . . . 69

Smoked Salmon, Whole . . . . . . . . . . . . . . . . . 69

SmokedShrimp .......................70

Cold Smoked Salmon . . . . . . . . . . . . . . . . . . . 71

SECTION 7 • Food Holding and Sanitation

Food Holding - Function & Value . . . . . . . . . 72

General Holding Guidelines . . . . . . . . . . . . . 72

General Holding Cabinet Operation . . . . . . . 73

Holding Temperature Range . . . . . . . . . . . . . 73

Sanitation and Handling . . . . . . . . . . . . . . . . 74

Food Safety Guidelines . . . . . . . . . . . . . . . . . 75

SECTION 1 • LOW T E MPER ATU R E COOK I N G INTROD U C TION

1.

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

temperature cooking and holding ovens

consists of an electric thermal cable that

encircles the entire cooking and holding

chamber. This creates a gentle blanket or

HALO of radiant heat — surrounding food

with a consistent and uniform temperature

with no air movement inside the oven

compartment. This gentle heating concept

cooks at low temperatures and at a high

level of humidity to preserve product

moisture, flavor, and nutrition. Halo Heat

ovens are designed to convert automatically

from a cooking temperature to a holding

temperature where the product can remain

until it is ready to be served.

Halo Heat is an entirely different system

of cooking. Utilizing this uniform heat

source, Halo Heat dramatically reduces

meat shrinkage; provides natural enzyme

(aging) action for more tender, flavorful

meat; and preserves natural juices along

with nutritional values in all foods. Halo

Heat cooking reduces energy cost, cuts back

on labor and handling and solves kitchen

space problems. There is no mechanical

ventilation or oven hood necessary in most

areas so the ovens can be moved wherever

they are needed.

Read this booklet carefully. Halo Heat is

a cooking system that requires minimal care

once you have learned the basic principles.

For best results with many products, we

recommend you start your cooking cycle the

evening before — for serving the next day.

In many areas, off-peak power rates are also

lower at night.

If anything you cook in a Halo Heat low

temperature cooking and holding oven

doesn’t meet your highest standards of

quality, please contact one of our food

service professionals for help. Usually, only

a minor change in procedure is required.

LOW TEMPERATURE

COOKING INTRODUCTION

SECTION 1 • LOW T E MPER ATU R E COOK I N G INTROD U C TION

2.

MEAT AND NUTRITION

Meat plays a significant role in the diet;

therefore, one of the primary goals in food

preparation is proper nutrition. Meat is one of the

best sources of protein; is a rich source of B

vitamins such as thiamine, riboflavin, and niacin;

and includes fats, carbohydrates, minerals,

pigments, enzymes and water.

All of these elements are affected by cooking,

but over-heating destroys many of them. Low

temperature Halo Heat cooking helps preserve

unstable, heat-sensitive vitamins and nutrients.

A report on the Nutrient Analysis of Roast Beef,

conducted by the University of Wisconsin-Stout

in July 1971, concluded, “

…

it is apparent that

Alto-Shaam cooking method results in lower

moisture losses. Even after a 24 hour holding

period, the Alto-Shaam product is nutritionally

equal to, and possibly better than beef roast cooked

in a conventional oven and removed immediately

after cooking.”

Fat contributes greatly to the flavor of meat.

During the cooking process, fat not only melts, but

also changes chemically. With low temperature

cooking there is less chemical change and less fat

melt resulting in a more flavorful finished product.

The enzymes found in meat break down the

tissues and act as natural tenderizing agents. A

premium price is paid for aged meats where this

enzyme action has already started, however;

enzymes are destroyed by high temperatures.

Low temperature cooking does not destroy these

enzymes and, particularly in the hold cycle, creates

this natural chemical action to tenderize or age the

meat right in the oven. For this reason, it is

important to use fresh beef and it is essential to

allow the product to remain in the hold cycle for

at least the minimum amount of time suggested

in the individual procedures. The longer meat is

left in the hold cycle the more tender it becomes,

making the purchase of more expensive, aged

meat unnecessary.

Meat is seventy to seventy-five percent water.

High temperatures cause this water to evaporate

during cooking resulting in loss of product

moisture. Cooking at low temperatures in a Halo

Heat oven retains the maximum amount of water

content resulting in a juicier finished product and

an extended holding life.

Along with better nutrition, a more tender

finished product, less shrinkage and higher

moisture content, meat will not require the addition

of as much salt as needed with conventional

cooking methods. Natural flavors are preserved.

This is a significant factor in today’s health

conscious diets.

LOW TEMPERATURE COOKING INTRODUCTION

L OW T E M P E R AT U R E C O O K I N G FAC T S

SECTION 1 • LOW T E MPER ATU R E COOK I N G INTROD U C TION

3.

LOW TEMPERATURE COOKING INTRODUCTION

T O C A L C U L AT E M E AT S H R I N K A G E

STARTING WEIGHT (Weight of Raw Product)

-MINUS: ENDING WEIGHT (Weight of Cooked Product)

E Q UA L S : AM OU N T OF SH RI NKA GE

AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)

÷ D I V I D E D B Y : STARTING WEIGHT (Weight of Raw Product)

E Q UA L S : P ERC EN T OF S HR INK AG E

E X A M P L E : Raw Beef Roast: 10 0 l b (4 5 k g)

Cooked Beef Roast: -9 5 l b (- 43 kg )

= AMOUNT OF SHRINKAGE: 5. 0 lb (2 k g)

SHRINKAGE DIVIDED BY 0.05 = 5% 0.05 = 5%

STARTING WEIGHT: 100 5.0 45 2.0

E Q UA L S :PERCENT OF SHRINKAGE

LOW TEMPERATURE COOKING FACTS

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. Higher temperatures

and over-cooking draws moisture to the surface and

this moisture evaporates or drips out of the meat.

2. Internal temperature of the meat:

Like over-cooking, as meat is brought to a higher

internal temperature shrinkage is increased. For

these two reasons, it is suggested most cuts of red

meat be cooked at 250°F (121°C) and that all cooking

be based on internal product temperature. The use

of a thermometer is encouraged.

THERE ARE FOUR MAJOR FACTORS INVOLVED IN

DETERMINING COOKING TIMES FOR MEAT:

1. The degree of aging on the meat:

Aged meat will cook faster, shrink more, and has a

much shorter holding life than fresh meat.

2. Internal temperature before cooking:

Meat should be placed in a preheated oven directly

from a refrigerated temperature of 38° to 40°F

(3° to 4°C). Meat cooked from a frozen state will

require approximately one and one-half to two times

the normal cooking time. In addition, freezing

ruptures tissue cells creating additional moisture

loss during the cooking process and will result in

more shrinkage.

3. Desired degree of doneness:

The higher the degree of internal temperature

required, the longer the necessary cooking time.

Cooking times in this guideline are based on the

most popular internal product temperatures.

4. Quantity and quality of product.

PREVENTING BACTERIA GROWTH

The surface of raw meat may become contaminated

in processing, handling by the butcher or chef, or by

other means. Food contamination can also be caused

by unsanitary personal hygiene and work habits,

unclean slicers, knives, and probes, or by faulty

operational procedures. It is important, therefore, that

sanitary procedures be followed at all times during

food preparation and handling. This is your main

protection in guarding against food contamination. For

additional information see the Cleaning and

Maintenance section of this manual.

SECTION 1 • LOW T E MPER ATU R E COOK I N G INTROD U C TION

4.

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. This advantage, combined with the automatic conversion to the hold

cycle, frees key personnel to concentrate on other tasks including final product and presentation.

When cooking in a Halo Heat oven at a

temperature of 250°F (121°C), outside venting and

expensive exhaust hoods are not necessary in

most areas. Kitchens remain cooler, lowering

energy costs by reducing the exchange of heated

air. Because the ovens do not need outside

venting, they can be put almost anywhere — in

the corner of the kitchen, on a buffet line, or in a

banquet room. The ovens can also be built into a

counter or to save space, can be stacked in

combination with another Halo Heat oven or

holding cabinet of the same or similar

dimensions.

Cooking at low temperatures also reduces

cleaning time. Most food does not normally

carbonize or burn on the interior of the oven.

LOW TEMPERATURE COOKING INTRODUCTION

500-TH SERIES 750-TH SERIES 1000-TH SERIES 1000-TH SERIES

SINGLE COMPARTMENT SINGLE COMPARTMENT SINGLE COMPARTMENT DOUBLE COMPARTMENT

40 lb (18 kg) Capacity 100 lb (45 kg) Capacity 120 lb (54 kg) Capacity 120 lb (54 kg) Capacity

Stackable Design Stackable Design Stackable Design Per Compartment

SECTION 1 • LOW T E MPER ATU R E COOK I N G INTROD U C TION

5.

LOW TEMPERATURE COOKING INTRODUCTION

MA N U A L C O O K & H O L D O V E N — O P T I O N S & A C C E SSO R I E S

1000-TH-I 1000-TH-II 1000-TH-II SPLIT 750-TH-II 500-TH-II

DESCRIPTION

BUMPER FULL PERIMETER 5005103 5005103 5005103 5004861 5006782

CARVING HOLDER PRIME RIB HL-2635 HL-2635 HL-2635 HL-2635 HL-2635

4459 4459 4459 4459 —

CASTERS, STEM

2RIGID, 2 SWIVEL W/BRAKE 5"DIA:— 5004862 5004862 5004862 5004862

RIGID (EACH)3-1/2" DIA: CS-25674 —— ——

SWIVEL W/BRAKE (EACH)3-1/2" DIA: CS-25675 —— ——

DOOR LOCK with KEY EACH HANDLE LK-22567 LK-22567 LK-22567 LK-22567 LK-22567

DRIP PAN WITH DRAIN 14824 14824 14824 14831 14813

LEGS, 6" (ONE SET OF 4) FLANGED 5004863 5004863 5004863 5004863 5004863

PAN GRID, WIRE 18" X26" PAN INSERT PN-2115 PN-2115 PN-2115 PN-2115 —

SECURITY PANEL CONTROL COVER

•INCLUDES PANEL KEY LOCK 5005776 5005776 5005776 5004750 5006787

SHELF STAINLESS STEEL FLAT WIRE SH-2325 SH-2325 SH-2325 SH-2324 SH-2326

STAINLESS STEEL RIB RACK SH-2773 SH-2773 SH-2773 SH-2743 —

STACKING HARDWARE ——5004864 5004864 5004864

STEAMSHIP OR CAFETERIA ROUND

WITH ATTACHED PAN

SMOKER OPTIONS AN D MANUAL MANUAL

ACCESSORIES DESCRIPTION 767-SK 1767-SK

BUMPER FULL PERIMETER 5004861 5004861

CARVING HOLDER PRIME RIB HL-2635 HL-2635

4459 4459

CASTERS, 5" (ONE SET OF 4)

2RIGID, 2 SWIVEL W/BRAKE 5004862 INCLUDED

DOOR LOCK WITH KEY EACH HANDLE LK-2763 LK-2763

DRIP PAN WITH DRAIN 14831 14831

LEGS,6" (ONE SET OF 4) FLANGED 5004863 5004863

PAN GRID, WIRE 18" X26" PAN INSERT PN-2115 PN-2115

SECURITY PANEL CONTROL COVER

INCLUDES PANEL KEY LOCK 5004750 5004750

SHELVES STAINLESS STEEL FLAT WIRE SH-2324 SH-2324

STAINLESS STEEL RIB RACK SH-2743 SH-2743

STACKING HARDWARE

767-SK OVER 767-SK, 750-TH-II,OR 750-S 5004864 —

WOOD CHIPS (20 lb BULK PACK)Apple WC-22543 WC-22543

Cherry WC-22541 WC-22541

Hickory WC-2829 WC-2829

Sugar Maple WC-22545 WC-22545

THE TOTAL WEIGHT OF WOOD CHIP BULK

PACKS MAY VARY DUE TO HIGH MOISTURE

CONTENT WHEN PACKAGED.

1000-TH-II SPLIT WITH 1000-S

750-TH-II WITH 750-TH-II, 767-SK OR 750-S

500-TH-II WITH 500-TH-II OR 500-S

SECTION 2 • OPER ATI O N

6.

OPERATION

OVEN CHARACTERISTICS

The oven is equipped with a special, low-heat-

density, 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. Through

even heat application, the food product is cooked

evenly and provides the ability to hold foods for

longer periods of time.

START-UP

1. Before operating the oven, clean both the

interior and exterior of the unit with a damp

cloth and any good commercial detergent at

the recommended strength. Rinse surfaces by

wiping with a sponge and clean warm water to

remove all detergent residue. Wipe dry with a

clean cloth or air dry.

2. Wipe door gaskets and control panel dry with

a soft cloth.

3. Clean and install the oven side racks, oven

shelves, and external drip tray. Shelves are

installed with curved edge toward the back

of the oven. Insert the drip pan on the interior

bottom surface of the oven.

4. Before operating the unit with product,

become familiar with the operation of the

controls. Read the following "Control

Description" and "Operation" section of this

cooking guide and begin by operating the

various control functions.

AT NO TIME SHOULD THE INTERIOR OR

EXTERIOR BE STEAM CLEANED, HOSED

DOWN, OR FLOODED WITH WATER OR

LIQUID SOLUTION OF ANY KIND. DO NOT

USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

SECTION 2 • OPER ATI O N

7.

OVEN COMPARTMENT CONTROL PANEL IDENTIFICATION

1. Press oven POWER SWITCH 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 쐇to required holding temperature.

• HOLDING INDICATOR LIGHT will illuminate as the holding thermostat calls for heat.

This process will continue as long as the Power Switch is in the “ON”position and holding

thermostat is activated.

3. Set “COOK ”thermostat 쐋to required cooking temperature.

4. Activate the “COOK ”thermostat to preheat the oven by turning the “COOKING”timer 쐏clockwise.

• COOKING INDICATOR LIGHT and the HOLDING INDICATOR LIGHT will alternately illuminate

as each thermostat calls for heat. This process will continue until the cooking timer cycles or is

turned to the “O FF”position.

I

o

I

o

OPERATION

TEMPERATURE GAUGE 쐃will indicate the

air temperature inside the oven compartment.

HOLDING INDICATOR LIGHT COOKING INDICATOR LIGHT POWER “ON”INDICATOR SWITCH

햶

햳

HOLD THERMOSTAT

햴

COOK THERMOSTAT

햵

COOKING TIMER

햲

SECTION 2 • OPER ATI O N

8.

OPERATION

1. PREPARE OVEN FOR COOKING

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.

B. Adjust the inside door vents as indicated in

the individual cooking procedure selected.

C. Insert drip pan directly on the bottom surface

of the oven compartment.

2. PREHEAT OVEN

A. Press power switch 쐄“ON .”

B. Set the HOLD thermostat 쐇to the required

holding temperature.

C. Set the COOK thermostat 쐋to the required

cooking temperature.

D. Turn the timer knob 쐏clockwise to activate

the COOK thermostat.

E. Allow oven to preheat for 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 NOT overload the oven.

B. Most meat products are cooked directly on

wire shelves. For many products, the use of

pans is not recommended.

5. CLOSE DOOR

A. Keep door closed during the cooking cycle

6. RESET COOKING TIMER

FOR CORRECT NUMBER OF HOURS.

A. To set time, turn the timer knob 쐏past 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 HOLD temperature.

D. The product will continue to cook as the oven

temperature lowers to the selected holding

temperature and must remain in the oven, at

the selected HOLD temperature, for the

minimum number of hours indicated in the

individual cooking instructions.

7. OVERNIGHT COOK AND HOLD

A. 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.

CONTINUED

COOKING and HOLDING PROCEDURES — MANUAL OVENS

SECTION 2 • OPER ATI O N

9.

OPERATION

8. DETERMINING IF PRODUCT

IS SUFFICIENTLY COOKED

A. Allow COOK timer to cycle to the

“OFF”position.

B. Before opening the oven door, leave the

product in the HOLD cycle for a minimum of

one hour. This time period will allow the

oven temperature to decrease from the COOK

setting to the selected HOLD temperature.

During this one hour period, the product will

continue to cook.

C. Insert a thermometer into the center of the

product to determine if the correct internal

temperature has been reached.

R E D M E AT :

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)

D. 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.

In the United States, FDA food code

requires products such as red meat to

remain in “HOLD” for a specified time

period. This holding time requirement

is based on the internal product

temperature desired for the finished

product and includes the one hour

time period while the oven decreases

from the cooking temperature to the

holding temperature and the product

continues to cook.

COOKING and HOLDING PROCEDURES — MANUAL OVENS

INTERNAL PRODUCT

TEMPERATURE

TI ME*IN HO LD CYCL E

REQUI RE D BY FO OD C ODE

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

SECTION 2 • OPER ATI O N

10.

OPERATION

COOKING and HOLDING PROCEDURES — MANUAL OVENS

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.

D. Length of time necessary to reheat a product

depends on the type of product and the

quantity to be reheated. Time should be

based on internal product temperature.

Use a pocket thermometer to determine

the internal product temperature of the

reheated product.

United Sates food code requirements

indicate cooked foods that have been

cooled, followed by reheating for hot

food holding, must be reheated to

165°F (74°C). The temperature of

165°F (74°C) must be maintained for

a period 15 seconds.

Always follow federal and local health

(hygiene) codes for the time and internal

temperature required for reheating products.

10. C A R E A N D C L E A N I N G

A. Clean interior oven cavity, wire shelves, and

drip pan daily, at the end of each cook and

hold cycle.

B. Refer to Care and

Cleaning instructions

in Section 3.

SECTION 2 • OPER ATI O N

11.

OPERATION

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. 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.

5. 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.

6. 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.

7. Use a thermometer to check the internal

temperature of a product. Be certain to

sanitize the thermometer before each use.

8. 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.

9. When cooking full loads, never cook below the

second shelf spacing from the bottom of the

oven compartment.

10. Fully clean the oven interior, drip pan, shelves,

and side racks on a daily basis.

11. 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.

12. 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.

13. 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.

14. For best results, many products should be

cooked on an overnight cook-and-hold basis.

Consult individual procedures for this

recommendation.

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.

NEEDSOME HELP?

CLEANING & MAINTENANCE

SECTION 3 • CLEA N I NG &MAINTENANCE

12.

PROTECTING STAINLESS STEEL SURFACES

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.

Even water, particularly hard water that contains

high to moderate concentrations of chloride, will

cause oxidation and pitting that result in rust and

corrosion. In addition, many acidic foods spilled

and left to remain on metal surfaces are

contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and

methods are vital to maintaining the appearance

and life of this appliance. Spilled foods should be

removed and the area wiped as soon as possible

but at the very least, a minimum of once a day.

Always thoroughly rinse surfaces after using a

cleaning agent and wipe standing water as quickly

as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designed for use

on stainless steel surfaces. Cleaning agents must be

chloride-free compounds and must not contain

quaternary salts. Never use hydrochloric acid

(muriatic acid) on stainless steel surfaces. Always use

the proper cleaning agent at the manufacturer's

recommended strength. Contact your local cleaning

supplier for product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished

with the proper cleaning agent and a soft, clean

cloth. When more aggressive methods must be

employed, use a non-abrasive scouring pad on

difficult areas and make certain to scrub with the

visible grain of surface metal to avoid surface

scratches. Never use wire brushes, metal scouring

pads, or scrapers to remove food residue.

CLEANING AND PREVENTIVE MAINTENANCE

CONTINUED

CLEANING & MAINTENANCE

SECTION 3 • CLEANING &MAIN T E NANC E

13.

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. There is no preventative maintenance required, however, the following

Equipment Care Guide will maximize the potential life and trouble-free operation of this oven.

1. CLEAN DAILY

Disconnect the oven from the power source.

Remove all detachable items such as wire

shelves, side racks, and drip pans. Clean these

items separately. Clean the interior metal

surfaces of the oven with a damp, clean cloth

and any good commercial detergent or grease

solvent at the recommended strength. Use a

plastic scouring pad or oven cleaner for

difficult areas. Rinse carefully to remove all

residue and wipe dry.

NOTE: Avoid the use of

abrasive cleaning

compounds, chloride

based cleaners, or

cleaners containing

quaternary salts.

Never use hydrochloric

acid (muriatic acid) on stainless steel.

Always follow appropriate state or local

health (hygiene) regulations regarding

all applicable cleaning and sanitation

requirements for equipment.

2. CLEAN THE EXTERIOR OF THE CABINET

WITH A STAINLESS STEEL POLISH.

To help maintain the protective film coating on

polished stainless steel, clean the exterior of the

cabinet with a cleaner recommended for

stainless steel surfaces. Spray the cleaning

agent on a clean cloth and wipe with the grain

of the stainless steel.

3. CHECK OVERALL CONDITION

OF THE OVEN ONCE A MONTH.

Check the oven once a month for physical

damage and loose screws. Correct any

problems before they begin to interfere with the

operation of the oven.

4. CHECK THE COOLING FAN

IN THE OVEN CONTROL AREA.

While the oven is warm, check that the cooling

fan in the oven control area is functioning.

The fan is located on the back of the unit,

toward the top.

AT NO TIME SHOULD THE INTERIOR OR

EXTERIOR BE STEAM CLEANED, HOSED

DOWN, OR FLOODED WITH WATER OR

LIQUID SOLUTION OF ANY KIND. DO NOT

USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

SECTION 4 • BEEF

14.

COOKING GUIDELINES

BE E F

BeefBrisket ...........................15

BeefShortRibs ........................16

BeefStriploin .........................17

CornedBeef...........................18

Hamburgers ..........................19

PrimeRib(#109) .......................20

PrimeRib,Special......................21

RibeyeRoll ...........................22

BeefRound ...........................23

Beef Round, CAFETERIA/STEAMSHIP ...........24

Tenderloin ............................25

VealLoin .............................26

L A MB

Lamb,Leg ............................27

Lamb Racks (Frenched) . . . . . . . . . . . . . . . . .28

P ORK

Ham,Fresh ...........................29

Ham, Cured & Smoked . . . . . . . . . . . . . . . . . .30

PorkChops ...........................31

PorkLoin.............................32

PorkShoulder .........................33

PorkRibs .............................34

P ROC E SSE D ME ATS

Sausage ..............................35

P OU LTRY

ChickenBreasts........................36

Chicken, Pieces & Halves . . . . . . . . . . . . . . . .37

Chicken,Whole........................38

Chicken, Fried TWO-STEP METHOD ............39

CornishHens .........................40

Duck,Whole ..........................41

Turkey,Whole .........................42

TurkeyBreast .........................43

TurkeyRoll ...........................44

F ISH

Fish, Baked FILLETS ......................45

SalmonSteaks .........................46

Trout ................................47

MISC E L L A N E OU S

Potatoes ..............................48

Quiche ...............................49

Rice .................................50

BakedEggCustard .....................51

SheetCake............................52

CheeseCake ..........................53

Frozen Convenience Entrée PANS ................54

Frozen Convenience Entrée PORTIONED .........55

Frozen Finger Foods . . . . . . . . . . . . . . . . . . . .56

Breakfast Sandwiches . . . . . . . . . . . . . . . . . . .57

Cookies ..............................58

Doughnuts............................59

ProofingDough........................60

SMOKE D F OODS

BeefBrisket ...........................66

BeefTongue...........................66

Ham,Fresh ...........................67

PorkRibs.............................67

Duck ................................68

Turkey ...............................68

FishFillets............................69

Salmon,Whole ........................69

Shrimp...............................70

Salmon, Cold Smoked . . . . . . . . . . . . . . . . . . .71

OVEN PREHEAT INSTRUCTIONS

BEFORE COOKING PRODUCT:

1 . Turn power switch “O N .”

2 . Set the HOLD thermostat to the required holding temperature.

3 . Set the COOK thermostat to the required cooking temperature.

4 . Turn the timer knob clockwise to activate the COOK thermostat.

5 . Allow oven to preheat until the COOK Indicator Light goes out.

COOKING GUIDELINE INDEX

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.

SECTION 4 • BEEF

15.

BEEF BRISKET

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

165°F (73°C)

6 hours 24 hours

160°F

(71°C)

250°F

(121°C)

323

1 roast 3 to 4 roasts 2 to 3 roasts

3 roasts

up to 40 lb (18 kg)

6 to 8 roasts

up to 100 lb (45 kg)

6 to 9 roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Highly Recommended

20 minutes per pound for the first roast (44 minutes per kilogram)

plus

add 30 minutes for each additional roast.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

16.

BEEF SHORT RIBS

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

170° to 190°F (77° to 88°C)

6 hours 18 hours

160°F

(71°C)

250°F

(121°C)

33none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

3 half-size sheet pans 3 full-size sheet pans 4 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

MUST do an overnight cook and hold.

3 hours for the first pan

plus

add 30 minutes for each additional pan.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

17.

BEEF STRIPLOIN

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

130°F (54°C) RARE

4 hours 12 hours

140°F

(60°C)

250°F

(121°C)

223

2 roasts 4 roasts 3 roasts

4 roasts

up to 40 lb (18 kg)

8 roasts

up to 100 lb (45 kg)

9 roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Optional

8 to 10 lb ROASTS (4 to 4,5 kg):

8 minutes per pound for the first roast

(18 Minutes per kilogram)

plus add 8 minutes for each additional roast

COOKING GUIDELINES

12 lb ROASTS (5 kg):

10 minutes per pound for the first roast

(22 Minutes per kilogram)

plus add 8 minutes for each additional roast

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.

SECTION 4 • BEEF

18.

CORNED BEEF

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

175°F (79°C)

If desired, corn beef can be removed from the bag and wrapped in clear plastic wrap for cooking.

6 or more hours 24 hours

160°F

(71°C)

250°F

(121°C)

223

2 roasts 3 to 4 roasts 2 to 3 roasts

4 roasts

up to 40 lb (18 kg)

6 to 8 roasts

up to 100 lb (45 kg)

6 to 9 roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

MUST DO AN OVERNIGHT COOK AND HOLD.

20 minutes per pound for the first corned beef (44 minutes per kilogram)

plus

add 30 minutes for each additional corned beef.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

19.

HAMBU RGE RS

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

165°F (74°C)

*Cooking time depends on the desired degree of doneness. Check internal product temperature before removing the

product from the oven. Always follow local health (hygiene) regulations for all internal temperature requirements.

none 4 hours

150°F

(66°C)

250° to 275°F

(121° to 135°C)

55none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

5 half-size sheet pans 5 full-size sheet pans 4 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: FULL OPEN

Not Recommended

FRESH, NOT FROZEN: Approximately 1 hour*

FROZEN: 2-3 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • BEEF

20.

PRIME RI B

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

130°F (54°C) RARE

4 to 6 hours 24 hours

140°F

(60°C)

250°F

(121°C)

223

1 roast 3 roasts 2 roasts

2 roasts

40 lb (18 kg)

6 roasts

120 lb (54 kg)

6 roasts

120 lb (54 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

D O O R V E N T S : ONE-HALF OPEN

Highly Recommended

10 minutes per pound for the first roast (22 minutes per kilogram)

plus

add 30 minutes for each additional roast.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

21.

PRIME RIB SPECIAL

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

130°F (54°C) RARE

4 hours 24 hours

140°F

(60°C)

250°F

(121°C)

223

1 roast 3 roasts 2 roasts

2 roasts

36 lb (16 kg)

6 roasts

100 lb (45 kg)

6 roasts

100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

An overnight cook and hold can be done with this cut.

10 minutes per pound for the first roast (22 minutes per kilogram)

plus

add 15 minutes for each additional roast.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

22.

RIBEYE

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

130°F (54°C) RARE

4 hours 12 hours

140°F

(60°C)

250°F

(121°C)

223

2 roasts 3 roasts 3 roasts

4 roasts

up to 40 lb (18 kg)

6 roasts

up to 100 lb (45 kg)

9 roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Optional

8 to 11 lb (4 to 5 kg) ROASTS: 8 minutes per pound for the first roast (18 minutes per kilogram)

plus add 10 minutes for each additional roast.

12 lb (5 kg) ROASTS: 10 minutes per pound for the first roast (22 minutes per kilogram)

plus add 10 minutes for each additional roast.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

23.

BEEF ROUND

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

130°F (54°C) RARE

DO NOT OVERLOAD THE OVEN.

14 lb (6 kg) ROASTS: 4 to 6 hours

15 to 23 lb (7 to 10kg) ROASTS: 8 to 10 hours 14 lb (6 kg) ROASTS: 12 hours

15 to 23 lb (7 to 10kg) ROASTS: 24 hours

140°F

(60 °C)

250°F

(121°C)

1 or 2 23

1: 23 lb (6 kg) roast

2: 14 lb (10 kg) roasts 3 roasts 2: 23 lb (6 kg) roasts

3: 14 lb (10 kg) roasts

2 large or 4 small roasts

up to 40 lb (18 kg)

6 roasts

up to 100 lb (45 kg)

6 large or 9 small roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Optional for smaller roasts.

HIGHLY RECOMMENDED FOR LARGER CUTS.

14 lb (6 kg) ROASTS: 10 minutes per pound for the first roast (22 minutes per kilogram)

plus add 15 minutes for each additional roast.

15 to 23 lb (7 to 10kg) ROASTS: 10 minutes per pound for the first roast (22 minutes per kilogram)

plus add 30 minutes for each additional roast.

COOKING GUIDELINES

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.

SECTION 4 • BEEF

24.

BEEF ROUND, CAFETERIA OR STEAMSHIP

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

138°F (59°C) RARE

When cooking these large roasts, reinforce the shelf support by using two wire shelves in one shelf bracket.

40 to 49 lb (18 to 22 kg) ROASTS: 6 to 8 hours

50 to 80 lb (23 to 36 kg) ROASTS: 8 to 12 hours 24 hours

150°F

(66°C)

250°F

(121°C)

111

1 roast 1 to 2 roasts 1 to 2 roasts

40 lb (18 kg) up to 80 lb (36 kg) up to 80 lb (36 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

MUST do an overnight cook and hold.

40 to 49 lb (18 to 22 kg) ROASTS: 10 minutes per pound for the first roast (22 minutes per kilogram)

plus add 15 minutes for a second roast.

50 to 80 lb (23 to 36 kg) ROASTS: ONE ROAST ONLY — 7 minutes per pound (15 minutes per kilogram)

COOKING GUIDELINES

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.

SECTION 4 • BEEF

25.

TENDERLOI N

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

130°F (54°C) RARE

1 hour 6 hours

140°F

(60°C)

250° to 275°F

(121° to 135°C)

233

3 tenderloins 5 tenderloins 5 tenderloins

6 tenderloins 15 tenderloins 15 tenderloins

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

FULL LOAD TO RARE: 1 hour

COOKING GUIDELINES

Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg)

Season as desired and place directly on wire shelves.

SECTION 4 • VEAL

26.

VEAL LOIN

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

140°F (60°C) MEDIUM RARE

1 hour 10 hours

140°F

(60°C)

250°F

(121°C)

223

2 roasts 4 roasts 3 roasts

4 roasts 8 roasts 9 roasts

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

12 minutes per pound for the first roast (26 minutes per kilogram)

plus

add 20 minutes for each additional roast.

COOKING GUIDELINES

Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg)

Season as desired and place directly on wire shelves.

SECTION 4 • LAMB

27.

LAMB, LE G

500 S E R I E S 7 5 0 S E R I E S 1 0 0 0 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

2 hours 10 hours

250°F

(121°C)

223

2 roasts 6 roasts 4 roasts

4 roasts

up to 40 lb (18 kg)

12 roasts

up to 100 lb (45 kg)

12 roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Optional

10 minutes per pound for the first roast (22 minutes per kilogram)

plus

add 15 minutes for each additional roast.

COOKING GUIDELINES

RARE: 130°F (54°C)

MEDIUM RARE: 135°F (57°C)

MEDIUM: 145°F (63°C)

MEDIUM WELL: 150°F (66°C)

WELL: 160°F (71°C)

RARE:140°F (60°C)

MEDIUM RARE: 140°F (60°C)

MEDIUM:150°F (66°C)

MEDIUM WELL: 160°F (71°C)

WELL:160°F (71°C)

Lamb Rack, Roast Ready, Single, Frenched: 7-bone

Season as desired. Place racks on sheet pans with icing racks inserted in pans.

SECTION 4 • LAMB

28.

LAMB RACK S (Frenched)

500 S E R I E S 7 5 0 S E R I E S 1000 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

135° to 140°F (57°to 60°C)

1 Hour 4 Hours

160°F

(71°C)

250°F

(121°C)

44none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 4 full-size sheet pans 4 full-size sheet pans

18” x 13” x 1” ON SHELVES

(GN 1/1 x 20mm)

(NO SHELVES REQUIRED)

18” x 26” x 1” ON SHELVES

(GN 2/1 x 20mm)

(NO SHELVES REQUIRED)

18” x 26” x 1” ON SHELVES

(GN 1/1 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PR 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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

1-1/2 hours

Full Load

COOKING GUIDELINES

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)

Season as desired and place directly on wire shelves.

SECTION 4 • PORK

29.

HAM, FRESH

500 S E R I E S 750 S E R I E S 1000 SERIES

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

160°F (71°C)

2 hours 10 hours

160°F

(71°C)

250° to 275°F

(121° to 135°C)

223

2 hams 2 to 4 hams 2 to 3 hams

4 hams

up to 40 lb (18 kg)

4 to 8 hams

up to 100 lb (45 kg)

6 to 9 hams

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Optional

12 minutes per pound for the first ham (26 minutes per kilogram)

plus

add 30 minutes for each additional ham

COOKING GUIDELINES

DOOR VENTS: ONE-HALF OPEN

Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg)

Place ham directly on wire shelves for cooking.

SECTION 4 • PORK

30.

HAM, CURED AND SMOKED

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

160°F (71°C)

1 to 2 hours 10 hours

160°F

(71°C)

250° to 275°F

(121° to 135°C)

223

2 hams 4 hams 3 hams

4 hams

up to 40 lb (18 kg)

8 hams

up to 100 lb (45 kg)

9 hams

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

Optional

12 minutes per pound for the first ham (26 minutes per kilogram)

plus

add 30 minutes for each additional ham.

COOKING GUIDELINES

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.

SECTION 4 • PORK

31.

PORK CHOPS

500 S E R I E S 750 S E R I E S 1000 SERIES

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

160° to 170°F (71° to 77°C)

1-1/2 hours 6 to 8 hours

160°F

(71°C)

250°F

(121°C)

44none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

3-1/2 hours

Full Load

COOKING GUIDELINES

DOOR VENTS: ONE-HALF OPEN

Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg)

Season as desired and place roasts directly on wire shelves for cooking.

SECTION 4 • PORK

32.

PORK LOIN

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

155° to 165°F (68° to 74°C)

2 hours 12 hours

160°F

(71°C)

250° to 275°F

(121° to 135°C)

233

2 roasts 3 roasts 3 roasts

4 roasts

up to 40 lb (18 kg)

9 roasts

up to 100 lb (45 kg)

9 roasts

up to 100 lb (45 kg)

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

Highly Recommended

15 minutes per pound for the first roast (33 minutes per kilogram)

plus

add 30 minutes for each additional roast.

COOKING GUIDELINES

Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg)

Season as desired and place in pans.

SECTION 4 • PORK

33.

PORK SHOULD ER

500 S E R I E S 750 S E R I E S 1000 SERIES

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

165° to 170°F (74° to 77°C)

2 hours 12 hours

160°F

(71°C)

250°F

(121°C)

2 none 3

2 roasts per pan

2 pans

2 roasts per pan

2 pans

2 roasts per pan

2 pans

4 roasts

up to 40 lb (18 kg)

10 roasts

up to 100 lb (45 kg)

12 roasts

up to 100 lb (45 kg)

12" x 20" x 2-1/2"

(GN 1/1: 530 x 325 x 65mm)

12" x 20" x 2-1/2"

(GN 1/1: 530 x 325 x 65mm)

12" x 20" x 2-1/2"

(GN 1/1: 530 x 325 x 65mm)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Highly Recommended

20 minutes per pound for the first roast (33 minutes per kilogram)

plus

add 30 minutes for each additional roast.

COOKING GUIDELINES

DOOR VENTS: ONE-HALF OPEN

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.

SECTION 4 • PORK

34.

PORK RIBS

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

160° to 170°F (71° to 77°C) WELL DONE

Additional barbecue sauce can be added after completing the hold cycle. Heat sauce to 150°F (66°C) and coat ribs just

before serving.

1-1/2 hours 12 hours

160°F

(71°C)

250°F

(121°C)

34none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

3 half-size sheet pans

approximately 20 lb (9 kg) 4 full-size sheet pans 5 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

Optional

THAWED RIBS: 2-1/2 to 3-1/2 hours

FROZEN RIBS: 3-1/2 to 4-1/2 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • PROCESSED MEATS

35.

PROCESSED MEATS

500 S E R I E S 750 S E R I E S 1000 SERIES

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

170°F (77°C)

For precooked sausage, follow the same time and temperature settings as fresh sausage. Cooking time for a precooked

sausage will vary, particularly for less than full loads. When heating a full load of precooked sausage, check the internal

product temperature after approximately one (1) hour of cooking time.

none 6 hours

160°F

(71°C)

250°F

(121°C)

45none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 5 full-size sheet pans 8 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

1-1/2 to 2 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • POULTRY

36.

CHICKEN BREASTS

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

185°F (85°C)

none 6 hours

160°F

(71°C)

275°F

(135°C)

46none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

1-1/2 to 2 hours for the first pan

plus

add 30 minutes for each additional pan.

COOKING GUIDELINES

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.

SECTION 4 • POULTRY

37.

CHICKEN, PI ECE S and HALVE S

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

185°F (85°C)

*When holding longer than 30 minutes, cover chickens with clear plastic wrap.

30 minutes 8 hours*

160°F

(71°C)

275° to 300°F

(135° to 149°C)

33none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

18 halves or 60 pieces

3 half-size sheet pans

36 halves or 120 pieces

3 full-size sheet pans

48 halves or 160 pieces

4 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

2-1/2 to 3 hours

Full Load

COOKING GUIDELINES

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. Make a slit in the skin

of the chicken (lower end of the bird), cross chicken legs and insert both legs through the slit.

SECTION 4 • POULTRY

38.

CHICKEN, WHOLE

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

185°F (85°C)

*When cooking and holding overnight, cover the pans of raw chicken with clear plastic wrap for cooking.

Set cooking thermostat to 250°F (121°C) for 4 hours.

If barbecue sauce is desired, heat sauce to 150°F (66°C) and coat chicken approximately 1 hour before serving.

1 hour 8 to 10 hours

160°F

(71°C)

275° to 300°F

(135° to 149°C)

22none

4 chickens 9 chickens 9 chickens

8 chickens

2 half-size sheet pans

18 chickens

2 full-size sheet pans

27 chickens

3 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Optional*

3 to 3-1/2 hours

Full Load

COOKING GUIDELINES

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. Cover chicken loosely with clear plastic wrap.

FOLLOW LOAD CAPACITIES FOR CHICKEN, PIECES & HALVES

SECTION 4 • POULTRY

39.

CHICKEN, FR IED — T W O -STEP METHOD —

180°F (79°C)

TWO-STEP FRIED CHICKEN

The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then

adding the crisp, fried appearance by inserting the product in a fryer for a very short period of time. This method can

be used with product directly from the oven or the product can be precooked and fried directly from refrigerated

storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage will be low

and shortening in the fryer will last much longer.

none 4 hours

160°F

(71°C)

275°F

(135°C)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

2-1/2 to 3 hours

Full Load

COOKING GUIDELINES

FRYING DIRECTLY FROM THE OVEN

1. Preheat fryer to 335°F (168°C).

2. If heavier or crisper breading is desired, remove

required portion of chicken from the oven and dredge

in fresh breading.

3. Drop chicken in fryer for three minutes or until

chicken is golden brown.

4. Chicken can be fried per customer order or in larger

quantities. When frying larger quantities, place fried

pieces on a sheet pan with wire grid insert and place

pans in a preheated Alto-Shaam display case or in a

preheated holding cabinet with door vents fully open.

FRYING FROM REFRIGERATED STORAGE

1. Remove chicken from the Alto-Shaam Halo Heat oven,

wrap, chill rapidly and store under refrigeration at

38° to 40°F (3° to 4°C).

2. Preheat fryer to 335°F (168°C).

3. Remove required portion of precooked chicken from

refrigerated storage.

4. Drop chicken in fryer for 6 to 7 minutes or until

chicken is golden brown.

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.

SECTION 4 • POULTRY

40.

CORNISH HENS

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

175°F (79°C)

1 hour 4 to 6 hours

160°F

(71°C)

275°F

(135°C)

23none

1 half-size sheet pan

9 cornish hens per pan

1 full-size sheet pan

18 cornish hens per pan

1 full-size sheet pan

18 cornish hens per pan

2 half-size sheet pans

18 cornish hens

3 full-size sheet pans

54 cornish hens

4 full-size sheet pans

72 cornish hens

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

3 to 3-1/2 hours

Full Load

COOKING GUIDELINES

Duck, Whole: 4 to 5 lb (2 kg)

Season as desired. Rub with oil and paprika and place directly on wire shelves.

SECTION 4 • POULTRY

41.

DUCK, WHOLE

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

185° to 190°F (85° to 88°C)

1 hour 8 hours

160°F

(71°C)

300°F

(149°C)

223

3 ducks 6 ducks 4 ducks

6 ducks 12 ducks 12 ducks

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

2-1/2 to 3 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • POULTRY

42.

TURKEY

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

185°F (85°C)

1 to 2 hours 10 hours

160°F

(71°C)

250°F

(121°C)

112

1 turkey 2 turkeys 2 turkeys

1 turkey 2 turkeys 4 turkeys

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Highly Recommended

10 minutes per pound for the first turkey (22 minutes per kilogram)

plus

add 30 minutes for each additional turkey.

COOKING GUIDELINES

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.

SECTION 4 • POULTRY

43.

TURKEY B REA ST

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

180°F (82°C)

*When cooking and holding overnight, set the cook thermostat at 250°F (121°C)

1 hour 10 hours

160°F

(71°C)

250° to 275°F

(121° to 135°C)

223

2 turkey breasts 4 turkey breasts 3 turkey breasts

4 turkey breasts 8 turkey breasts 9 turkey breasts

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Optional*

3-1/2 to 4-1/2 hours

Full Load

COOKING GUIDELINES

Turkey Roll, Precooked, Frozen: 8 to 12 lb (4 to 5 kg)

Place fully frozen turkey rolls directly on wire shelves to reheat.

SECTION 4 • POULTRY

44.

TURKEY RO LL

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

165°F (74°C)

1 hour 6 to 8 hours

160°F

(71°C)

250°F

(121°C)

223

2 turkey rolls 4 turkey rolls 3 turkey rolls

4 turkey rolls 8 turkey rolls 9 turkey rolls

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

3 to 4 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • FISH

45.

FISH, BAKED

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

150°F (71°C)

none 3 to 4 hours

Holding time will vary greatly depending on the type of

fish and the initial product moisture content.

160°F

(71°C)

275°F

(135°C)

46none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

1-1/2 to 2-1/2 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • FISH

46.

SALMON STEAKS

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

150°F (66°C)

1 hour 3 to 4 hours

160°F

(71°C)

275°F

(135°C)

44none

7 to 8 steaks per pan

1 half-size sheet pan

15 steaks per pan

1 full-size sheet pan

15 steaks per pan

1 full-size sheet pan

28 to 32 salmon steaks

4 half-size sheet pans

60 salmon steaks

4 full-size sheet pans

75 salmon steaks

5 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

1-1/2 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • FISH

47.

TRO UT

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

150°F (66°C)

none 4 to 6 hours

160°F

(71°C)

275°F

(135°C)

66none

6 trout

1 half-size sheet pan

12 trout

1 full-size sheet pan

12 trout

1 full-size sheet pan

36 trout

6 half-size sheet pans

72 trout

6 full-size sheet pans

96 trout

8 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

Not Recommended

1 to 1-1/2 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

48.

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

190°F (88°C)

* The large variation in the above cooking time is due to the great difference in the seasonal moisture content of

potatoes. Use a pocket-type thermometer to determine the internal temperature of the product.

DO NOT OVER-COOK.

none 7 hours

190°F

(88°C)

325°F

(163°C)

34 4

10 to 12 potatoes per shelf 20 to 25 potatoes per shelf 20 to 25 potatoes per shelf

30 to 36 potatoes 80 to 100 potatoes 80 to 100 potatoes

none none none

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

1-1/2 to 3 hours*

Full Load

COOKING GUIDELINES

POTATOES, BAKED

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.

SECTION 4 • MISCELLANEOUS

49.

QUICHE

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

N/A

none 5 hours

160°F

(71°C)

275°F

(135°C)

248

2 quiches 5 quiches 3 quiches

4 quiches 20 quiches 24 quiches

8" to 9" pie plate

(203mm to 229mm)

8" to 9" pie plate

(203mm to 229mm)

8" to 9" pie plate

(203mm to 229mm)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

NO

Bake approximately 2 hours or until product sets-up.

Full Load

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

50.

RICE

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

160° to 170°F (71° to 77°C)

none 8 hours

160°F

(71°C)

275°F

(135°C)

none none 3

1 full-size pan 2 full-size pans 1 full-size pan

2 full-size pans 4 full-size pans 3 full-size pans

12" x 20" x 2-1/2"

(GN 1/1: 530 x 325 x 65mm)

12" x 20" x 2-1/2"

(GN 1/1: 530 x 325 x 65mm)

12" x 20" x 2-1/2"

(GN 1/1: 530 x 325 x 65mm)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: CLOSED

Optional

60 minutes - 3 hours depending on load and pan size

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

51.

BAKED EGG CUSTARD

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

N/A

none none

—250°F

(121°C)

44none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: CLOSED

NO

60-90 minutes, 4 oz. ramekins

Up to 3 hours for 4" steam pans

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

52.

SHEET CAKE

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

N/A

none none

—325°F

(163°C)

44none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 4 full-size sheet pans 4 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

NO

1-1/2 hours

Full Load

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

53.

CHEESE CAKE

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

N/A

none none

—250°F

(121°C)

244

2 cakes 5 cakes 3 cakes

4 cakes 20 cakes 12 cakes

8" to 10" round

spring-form pans

(203mm to 254mm)

8" to 10" round

spring-form pans

(203mm to 254mm)

8" to 10" round

spring-form pans

(203mm to 254mm)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

NO

90 minutes to 2-3 hours depending on pan depth

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

54.

FROZEN CONVENIENCE ENTRÉES

140°F (60°C)*

* Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a product

for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for the amount of

time specified by local health (hygiene) regulations.

none 16 to 18 hours

160°F

(71°C)

275°F

(135°C)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

P R E H E AT T H E O V E N

DOOR VENTS: CLOSED

Optional

SEE PAN PLACEMENT DIAGRAMS AND TIMER SETTINGS LISTED BELOW.

COOKING GUIDELINES

750 S E R I E S 1 0 0 0 SERIES

3 5

4 foil half-size pans 2 foil half-size pans

12 foil half-size pans 10 foil half-size pans

NUMBER OF SHELVES

ITEMS PER SHELF

MAXIMUM CAPACITY

3

6

9

DRIP PAN

QUANTITY TIMER SETTING

HALF-PANS TOTAL HOURS

1 2 hours, 30 minutes

2 2 hours, 45 minutes

3 3 hours, 30 minutes

4 3 hours, 30 minutes

5 4 hours, 00 minutes

6 4 hours, 30 minutes

7 5 hours, 00 minutes

8 5 hours, 00 minutes

9 6 hours, 40 minutes

10 7 hours, 25 minutes

11 7 hours, 25 minutes

12 7 hours, 25 minutes

QUANTITY TIMER SETTING

HALF-PANS TOTAL HOURS

1 2 hours, 45 minutes

2 3 hours, 00 minutes

3 3 hours, 00 minutes

4 3 hours, 45 minutes

5 4 hours, 00 minutes

6 4 hours, 40 minutes

7 5 hours, 00 minutes

8 5 hours, 00 minutes

9 6 hours, 00 minutes

10 6 hours, 00 minutes

TOP VIEW

MODELS

➞

3

5

7

DRIP PAN

9

11

TOP VIEW

➞

4-1/4 qts: 10" x 12" x 2-1/2"

(3,75 ltr: 265 x 325 x 65mm GN 1/2)

4-1/4 qts: 10" x 12" x 2-1/2"

(3,75 ltr: 265 x 325 x 65mm GN 1/2)

PANS

DOOR VENTS: CLOSED

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.

SECTION 4 • MISCELLANEOUS

55.

FROZEN PORTIONED CONVENIENCE ENTRÉES

140°F (60°C)*

* Frozen convenience entrées removed from the original food processor's intact packaging must be treated as a product

for reheating. Products for reheating must reach an internal product temperature of 165°F (74°C) for the amount of

time specified by local health (hygiene) regulations.

none 4 hours

160°F

(71°C)

275°F

(135°C)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

P R E H E AT T H E O V E N

Not Recommended

APPROXIMATELY 2 HOURS. SEE PAN PLACEMENT DIAGRAMS SHOWN BELOW.

DO NOT OVER-COOK — CHECK INTERNAL PRODUCT TEMPERATURE.

COOKING GUIDELINES

3

6

9

DRIP PAN

3

7

DRIP PAN

11

750 SERIES 1 0 0 0 S E R I E S

3 3

9 9

NUMBER OF SHELVES

ITEMS PER SHELF

MODELS

➞

➞

27 27

MAXIMUM CAPACITY

7-3/4" x 5" — 9 to 13 oz

(197mm x 127mm — 255 to 369 gm)

7-3/4" x 5" — 9 to 13 oz

(197mm x 127mm — 255 to 369 gm)

PANS

CHICKEN NUGGETS: Approximately 40 per full-size sheet pan

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.

Place items side-by-side on the wire pan grids.

SECTION 4 • MISCELLANEOUS

56.

PRECOOKED FROZEN FINGER FOODS

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

150°F (66°C)

Product may be heated from a refrigerated or frozen state. Cooking time must be adjusted accordingly.

none Maximum holding time varies from product to product.

Generally expect a 1 to 3 hour maximum holding time for

product acceptability.

160°F

(71°C)

275°F

(135°C)

35none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

3 half-size sheet pans 5 full-size sheet pans 5 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED TEMPERATURE. CHECK INTERNAL PRODUCT

TEMPERATURE BEFORE REMOVING PRODUCT FROM OVEN AND ADJUST HEATING TIME AS REQUIRED.

COOKING GUIDELINES

CORN DOGS

30 to 45 minutes

EGG ROLL

CHICKEN NUGGETS

45 to 60 minutes

MINI PIZZA

60 minutes

Approximately 36 wrapped sandwiches per full-size sheet pan.

SECTION 4 • MISCELLANEOUS

57.

BREAKFAST SANDWICHES, FRESH OR PRE MADE

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

160°F (66°C)

Product may be heated from a refrigerated or frozen state. Cooking time must be adjusted accordingly

none 2 to 3 hours

160°F

(71°C)

275°F

(135°C)

33none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

3 half-size sheet pans 3 full-size sheet pans 5 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

Not Recommended

90 minutes

MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED TEMPERATURE. CHECK INTERNAL

PRODUCT TEMPERATURE BEFORE REMOVING PRODUCT FROM OVEN AND ADJUST HEATING TIME AS REQUIRED.

COOKING GUIDELINES

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. Oven doors must remain closed during baking. DO NOT OVER-BAKE.

Approximate pan capacity: 24 cookies per full-size sheet pan

SECTION 4 • MISCELLANEOUS

58.

COOKIES

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

N/A

Cookies will continue to bake for approximately 3 minutes after being removed from the oven. Take this factor into

consideration to prevent over-baking. Place cookies on bakery rack for cooling.

none none

—325°F

(163°C)

66none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

6 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

FRESH: 1 full-size sheet pan: 20 minutes • 2 to 3 full-size sheet pans: 45 minutes

FROZEN: 1 full-size sheet pan: 30 minutes • 2 to 3 full-size sheet pans: 45 to 60 minutes

COOKING GUIDELINES

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.

Approximate pan capacity: 30 doughnuts per full-size sheet pan

SECTION 4 • MISCELLANEOUS

59.

DOUGHNUTS

5 0 0 S E R I E S 750 S E R I E S 1000 SERIES

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

100° to 110°F (38° to 43°C)

Remove from oven as soon as the required internal temperature has been reached. Glaze while still warm. Immediately place

glazed doughnuts in a heated display case.

none 4 to 6 hours

in Halo Heat display case.

N/A 275°F

(135°C)

44none

1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 4 full-size sheet pans 8 full-size sheet pans

18" x 13" x 1"

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

(GN 1/1: 530 x 325 x 20mm)

(ON WIRE SHELVES)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

SE 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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: OPEN FULL

45 to 60 minutes

MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED TEMPERATURE. CHECK INTERNAL PRODUCT

TEMPERATURE BEFORE REMOVING PRODUCT FROM OVEN AND ADJUST HEATING TIME AS REQUIRED.

COOKING GUIDELINES

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.

SECTION 4 • MISCELLANEOUS

60.

PROOFING DOUGH

5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

N/A

The above proofing procedure is suggested as a general guideline only. Due to variations in product, product quality,

and weight, adherence to the product manufacturer's instructions are recommended.

20 Minutes 45 Minutes

90-110°F

(32-43°C) —

448

1 muffin pans (12 cup capacity) 2 muffin pans (12 cup capacity) 2 muffin pans (12 cup capacity)

4 muffin pans 8 muffin pans 16 muffin pans

15-3/4" x 11" x 1-1/4" 15-3/4" x 11" x 1-1/4" 15-3/4" x 11" x 1-1/4""

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

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

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

S E T C O O K I N G T I M E R

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

A D D I T I O N A L I N F O R M AT I O N • N O T E S

FINAL INTERNAL PRODUCT TEMPERATURE

O V E R N I G H T C O O K & H O L D

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

P R E H E AT T H E O V E N

DOOR VENTS: ONE-HALF OPEN

No

—

COOKING GUIDELINES

SECTION 4 • MISCELLANEOUS

61.

NOTES

SECTION 5 • LOW TEMPERATURE COOKING &SMOKING OPERATION

62.

SMOKER OPERATION

CONTROLS AND INDICATORS

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. Load wood chips.

A. Measure approximately one container load of dry chips

B. In a separate container, soak the dry chips in water for 5 minutes.

C. Shake excess water off wood chips.

D. Place moistened chips in the container and insert the container on the

element located on interior back panel of the smoker.

3. Set HOLD THERMOSTAT 쐇to the required holding temperature.

A. HOLDING INDICATOR LIGHT will illuminate as the Hold Thermostat calls for heat. This process

will continue as long as the Power Switch and Hold Thermostat are “ON.”

4. Set the COOK THERMOSTAT 쐋to required cooking temperature.

5. To preheat the oven, activate the Cook Thermostat by turning the COOKING TIMER 쐏clockwise.

A. COOKING INDICATOR LIGHT and HOLDING INDICATOR LIGHT will illuminate as the Cook

Thermostat calls for heat. This process will continue until the COOKING TIMER cycles or is turned

to the “OFF” position.

6. Activate the smoking function by turning the SMOKER TIMER 쐂clockwise to the required smoking time.

A. SMOKING INDICATOR LIGHT will illuminate. This process will continue until the SMOKER

TIMER cycles or is turned to the “OFF” position.

I

o

I

o

®

SMOKING OVEN CONTROL PANEL

햲햶

HOLDING

INDICATOR

LIGHT

COOKING

INDICATOR

LIGHT

POWER “ON”

INDICATOR

SWITCH

SMOKER

TIMER

SMOKING

INDICATOR

LIGHT

COOKING

TIMER

TEMPERATURE GAUGE 쐃will indicate the

air temperature inside the oven compartment.

햳

HOLD THERMOSTAT

햴

COOK THERMOSTAT

햵

COOKING TIMER

햷

SMOKING TIMER

SECTION 5 • LOW TEMPERATURE COOKING &SMOKING OPERATION

63.

SMOKER OPERATION

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. Set “HOLD”thermostat to required holding

temperature.

C. Set “COOK”thermostat to required cooking

temperature.

D. Turn timer knob clockwise to activate “COOK”

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

NOT overload 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 “HOLD”temperature.

D. The product must remain in the oven, at the

selected “HOLD”temperature, for the

minimum number of hours indicated in the

individual cooking instructions.

CONTINUED

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

SECTION 5 • LOW TEMPERATURE COOKING &SMOKING OPERATION

64.

SMOKER OPERATION

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 forty-

five minutes to one hour.

B. To set smoking time, turn the Smoking

Timer knob past the required length of

time, then immediately bring it back to

the correct setting.

9. OVERNIGHT COOK AND HOLD

A. For maximum product tenderizing and to

reduce labor during peak preparation

hours, it is highly recommended that many

products be cooked and held overnight.

Refer to individual cooking instructions.

10. DETERMINING IF PRODUCT

IS SUFFICIENTLY COOKED

A. Allow “COOK” timer to cycle to the

“OFF” position.

B. Before opening the oven door, leave the

product in the “HOLD”cycle for a minimum

one hour. This time period will allow the

oven temperature to decrease from the

“COOK”setting to the selected “HOLD”

temperature. During this one hour period,

the product will continue to cook and

smoke will continue to penetrate into the

food.

C. Insert a thermometer into the center of the

product to determine if the correct internal

temperature has been reached.

D. 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

period 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.

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

In the United States, FDA food code requires

products such as red meat to remain in

“HOLD” for a specified time period. This

holding time requirement is based on the

internal product temperature desired for the

finished product and includes the one hour

time period while the oven decreases from

the cooking temperature to the holding

temperature and the product continues to cook.

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

SECTION 5 • LOW TEMPERATURE COOKING &SMOKING OPERATION

65.

SMOKER OPERATION

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).

Refer to individual cooking instructions for

the correct thermostat setting for the

product being reheated.

C. Length of time necessary to reheat a

product depends on the type of product and

the quantity to be reheated. Time should be

based on internal product temperature. Use

a pocket thermometer to sense the internal

product temperature of the reheated

product. Follow local health (hygiene)

regulations for the internal temperature

required for reheated products.

1 2 . S M O K I N G P R O C E D U R E O P T I O N S :

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 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 timer cycles to the “OFF”

position 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.

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

United Sates food code requirements indicate

cooked foods that have been cooled, followed

by reheating for hot food holding, must be

reheated to 165°F (74°C). The temperature of

165°F (74°C) must be maintained for

a period of 15 seconds.

CARE and CLEANING

1. Disconnect the oven from the power source.

2. Clean oven cavity, wire shelves and drip pan daily,

at the end of each cook, smoke and hold cycle.

3. Refer to Care and Cleaning instructions in Section 3.

AT NO TIME SHOULD THE INTERIOR OR

EXTERIOR BE STEAM CLEANED, HOSED

DOWN, OR FLOODED WITH WATER OR

LIQUID SOLUTION OF ANY KIND. DO NOT

USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

none

SECTION 6 • SMOKING PROCEDURES

66.

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)

Season brisket as desired. Place brisket directly on wire

shelves fat side down. Briskets can also be wrapped in

clear plastic wrap for the cooking, smoking, and holding

function (OPTIONAL).

20 minutes per pound for the first roast

(44 minutes per kilogram)

plus

add 30 minutes for each additional roast

165°F (73°C)

Highly Recommended

Due to the density of the meat, set smoke timer

for one hour to achieve a medium smoke flavor.

6 hours

24 hours

160°F

(71°C)

250°F

(121°C)

3 per compartment

12 roasts - up to 100 lb (45 kg)

per compartment

3 to 4 roasts

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

MAXIMUM HOLDING TIME

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

12" x 20" x 2-1/2" (GN 1/1)

2 pans in top shelf position

2 pans in 7th shelf position

SMOKED BEEF TONGUE

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Beef Tongue: 3-1/4 lb (1,5 kg) average

Leave skin on tongue for cooking. Season as desired and

place side-by-side in pans. Following the cooking cycle,

tongues must remain in the HOLD cycle for four (4) hours.

Remove product from pans, skin tongues and return them

to the smoker, directly on the wire shelves.

4-1/2 hours for the first pan

PLUS: add 30 minutes for each additional pan.

Before activating the Smoking Timer: 188°F (87°C)

Optional

After cooking and minimum holding time, leave

oven set at a holding temperature of 150°F (66°C).

SET SMOKING TIMER:30 minutes for one pan

60 minutes for four pans

4 hours

8 hours

150°F

(66°C)

250°F

(121°C)

-0- for cooking / 2 for smoking

per compartment

20 beef tongues - 65 lb (30 kg)

per compartment

5 tongues per pan

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

M A X I M U M H O L D I N G T I M E

FINAL INTERNAL PRODUCT TEMPERATURE

OV E R N I G H T C O O K & H O L D

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

SET SMOKING TIMER

SMOKED BEEF BRISKET

COOKING & SMOKING GUIDELINES

SECTION 6 • SMOKING PROCEDURES

67.

none

SMOKED FRESH HAMS

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)

Season as desired and place directly on wire shelves.

12 minutes per pound for the first ham

(26 minutes per kilogram)

PLUS:add 30 minutes for each additional ham.

100°F (71°C)

Optional

2 hours

10 hours

160°F

(71°C)

250° to 275°F

(121° to 135°C)

2 per compartment

6 to 8 hams - up to 100 lb (45 kg)

per compartment

3 to 4 hams

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

MAXIMUM HOLDING TIME

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

18” x 26” x 1” WITH WIRE SHELVES

(GN 2/1 x 20mm NO SHELVES)

SMOKED PORK RIBS

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):

1-1/2 down (38 mm or less)

Ribs can be cooked frozen or thawed. Season as desired.

Place ribs on sheet pans, slightly overlapping or use rib rack

shelves for more even smoke penetration. If desired,

barbecue sauce can be included with initial seasoning to

allow it to cook into the ribs.

THAWED RIBS: 2-1/2 to 3-1/2 hours

FROZEN RIBS: 3-1/2 to 4-1/2 hours

160° to 170°F (71° to 77°C) WELL DONE

Optional

1 hour for medium smoked flavor

1-1/2 hours

12 HOURS: At the end of the hold cycle, heated barbecue

sauce can be added to the ribs immediately before serving.

160°F

(71°C)

250°F

(121°C)

2 rib rack OR 3 flat wire shelves

13 slabs per rib rack shelf.

per compartment

60 lb (27 kg)

per compartment

14 to 18 slabs per flat wire shelf.

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

M A X I M U M H O L D I N G T I M E

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

3 TO 4 SMOKING CYCLES*

1 hour for each smoking cycle

*FILL WOOD CHIP CONTAINER FOR EACH CYCLE

SET SMOKING TIMER

COOKING & SMOKING GUIDELINES

none

SECTION 6 • SMOKING PROCEDURES

68.

SMOKED DUCK

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Duck, Whole: 4 to 5 lb (2 kg)

Season as desired. Rub with oil and paprika. Place ducks

directly on wire shelves.

3-1/2 to 4 hours

185° to 190°F (85°to 88°C)

Not Recommended

1 hour

1 hour

8 hours

160°F

(71°C)

300°F

(149°C)

2 per compartment

12 ducks - 60 lb (27 kg)

per compartment

6 ducks per shelf

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

MAXIMUM HOLDING TIME

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

none

SMOKED TURKEY

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Turkey, Whole: 25 lb (11 kg)

Turkey must be fully thawed. Season as desired. Rub

with oil, butter, or margarine (optional). Place turkeys

directly on wire shelves.

10 minutes per pound for the first turkey

(22 minutes per kilogram)

plus

add 30 minutes for the second turkey.

185°F (85°C)

Highly Recommended. When cooking and holding

overnight, set the cook thermostat to 250°F (121°C).

1 hour

1 to 2 hours

10 hours

160°F

(71°C)

275°F

(135°F)

1 per compartment

2 turkeys

per compartment

2 turkeys

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

M A X I M U M H O L D I N G T I M E

FINAL INTERNAL PRODUCT TEMPERATURE

OV E R N I G H T C O O K & H O L D

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

W O O D C H I P C O N TA I N E R : F U L L

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

COOKING & SMOKING GUIDELINES

SECTION 6 • SMOKING PROCEDURES

69.

12" 20" x 2-1/2" (GN 1/1)

PAN PLACEMENT:Position 1, 4, & 7

FROM THE TOP OF THE OVEN

SMOKED FISH FILLETS

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Portion cut fish. Place fillets side-by-side .

*Haddock may be substituted.

1-1/2 to 2 hours

150°F (66°C)

Not Recommended

1 hour

none

3 to 4 hours

160°F

(71°C)

250°F

(121°C)

none

6 pans

per compartment

2 pans per shelf position

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

MAXIMUM HOLDING TIME

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

18" x 26" x 1"

(GN 2/1: 530 x 650 x 20mm)

NO SHELVES REQUIRED

WHOLE SMOKED SALMON

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

Salmon, Whole: 8 to 10 lb (4 to 5 kg)

Scale and wash fish thoroughly.

If desired, fish can be placed in a salt brine and

refrigerated for 2 to 3 hours. Place fish upright on

sheet pans. DO NOT LAY FISH ON ITS SIDE.

2 to 2-1/2 hours

150°F (66°C)

Not Recommended

1 hour for mild smoke flavor

FILL WOOD CHIP CONTAINER TWICE AND SMOKE

2HOURS FOR HEAVY SMOKE FLAVOR

1 to 2 hours

10 hours

160°F

(71°C)

275°F

(135°C)

2 per compartment

3 full-size sheet pans - 6 whole salmon

per compartment

1 full-size sheet pan

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED

M A X I M U M H O L D I N G T I M E

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

SET SMOKING TIMER

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

WOOD CHIP CONTAINER: FULL

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

COOKING & SMOKING GUIDELINES

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.

SMOKED SHRIMP

767-SK 1767-SK

M O D E L S

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

150° to 160°F (66° to 71°C)

none 1 hour

160°F

(71°C)

250°F

(121°C)

48

1 full-size sheet pan 1 full-size sheet pan

4 half-size sheet pans 8 full-size sheet pans

18" x 13" x 1"

on shelves

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

18" x 26" x 1"

on shelves

(GN 2/1: 530 x 650 x 20mm)

(NO SHELVES REQUIRED)

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

PRODUCT SPECIFICATIONS and PREPARATION

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

SET COOKING TIMER

MINIMUM HOLDING TIME REQUIRED MAXIMUM HOLDING TIME

ADDITIONAL INFORMATION • NOTES

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

CAPACITIES ARE BASED ON U.S.

PAN SIZES.GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

DOOR VENTS: CLOSED

Not Recommended

45 minutes to 1 hour

COOKING & SMOKING GUIDELINES

WOOD CHIP CONTAINER: F U L L

SECTION 6 • SMOKING PROCEDURES

70.

SECTION 6 • SMOKING PROCEDURES

71.

COLD SMOKED SALMON

PRODUCT SPECIFICATIONS and PREPARATION

DOOR VENTS: CLOSED

WOOD CHIP CONTAINER: FULL

12" x 20" x 2-1/2"

(GN 1/1: 325mm x 530mm x 65mm)

7 6 7 - S K & 1 7 6 7 - S KMODELS

NUMBER OF SHELVES

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

PANS

3 per compartment

9 fillets

per compartment

3 fillets/sides per shelf

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

OVEN TIME REQUIRED

FINAL INTERNAL PRODUCT TEMPERATURE

SET SMOKING TIMER

SAUMON FUME: Fresh Salmon Fillets

2-1/2 to 4 lb (1 to 2 kg) each

INGREDIENTS REQUIRED

Fresh Salmon Fillets or Sides

Sea Salt: Large Crystals

Granulated or Raw Sugar

SUPPLIES REQUIRED

Clear Plastic Wrap

Paper Toweling

Wire Mesh Grids

Digital Thermocouple Thermometer

(TO MONITOR INTERNAL PRODUCT TEMPERATURE)

Tweezers

Ice: 3 to 4 lb (1 to 2 kg)

PREPARATION

Remove bones from fillets with a tweezers to avoid

rupturing tissue.

SALTING

50% Sea Salt or Kosher Salt

50% Granulated or Brown Sugar (FOR RICHER COLOR)

To remove moisture from the raw salmon, blend salt

and sugar mixture thoroughly and pack firmly around

each fillet. Cover salt-filled pans with clear plastic

wrap and refrigerate for 24 hours. Following the 24

hour refrigeration period, remove fillets from

salt/sugar mixture and rinse thoroughly under cold,

running water. Pat dry with paper toweling. Place

fillets side-by-side on a sheet pan and return,

uncovered, to the refrigerator for a period of 1-6 hours

for the final drying period.

SMOKING PROCEDURE

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.

Fill pan with ice and locate pan in shelf position number 7

(just above wood chip container).

Place prepared salmon fillets on a wire grid as indicated

on the diagram and insert wire grid on oven shelf

beginning with the top shelf position.

Insert probe of thermocouple thermometer into the center

of the middle salmon fillet located in the top shelf

position or central shelf position when smoking a full

load. To maintain proper color, the internal temperature

of the salmon must not exceed 77°F (25°C). For this

reason, it is important to begin the smoking process with

the oven at room temperature.

Make certain oven vents are closed. Close oven door

and set smoke time from 10 to 20 minutes depending on

taste preference. When the smoke timer cycles to the

OFF position, the fillets must remain in the oven for a

period of 1-2 hours. Do not open the oven door during

this period.

Following the required oven time, remove the fillets, cover

with clear plastic wrap and refrigerate until fully chilled.

1

2

3

4

5

6

7

8

9

10

11

10 to 20 minutes

1-2 hours

NOT TO EXCEED 77°F (25°C)

COOKING & SMOKING GUIDELINES

SECTION 7 • FOOD HOLDING AND SANITATION

72.

FOOD HOLDING and SANITATION

FOOD HOLDING - FUNCTION & VALUE

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.

Food production in most food service facilities

is accomplished in a variety of different cooking

equipment. Food quality can be easily lost

between the time a product is removed from an

oven and the time of direct service. Regardless of

the method of preparation, proper handling of food

within this time period is of critical importance to

the food service operator. Halo Heat hot food

holding equipment is able to support any type of

food preparation by extending the longest possible

holding life for the widest variety of products.

For maximum efficiency, hot food holding

equipment should be selected on the basis of the

full range of functions this equipment can provide

to the individual operation. For example, dough

proofing, bulk food holding for buffet service or

other situations and the transportation of hot foods

are some of the major functions of these cabinets

for multipurpose utility. When properly planned,

Halo Heat holding equipment can be a time

management aid, support the food service

operation by extending preparation times outside of

peak preparation hours, and provide a quality

product in prolonged holding situations.

Consult an Alto-Shaam representative for

information on compatible holding equipment or

for recommendation on full systems tailored to

meet specific requirements.

GENERAL HOLDING GUIDELINES

Chefs, cooks and other specialized food service

personnel employ varied methods of cooking.

Proper holding temperatures for a specific food

product must be based on the moisture content of

the product, product density, volume, and proper

serving temperatures. Safe holding temperatures

must also be correlated with palatability in

determining the length of holding time for a

specific product.

Halo Heat maintains the maximum amount of

product moisture content without the addition of

water, water vapor, or steam. Maintaining

maximum natural product moisture preserves the

natural flavor of the product and provides a more

genuine taste. In addition to product moisture

retention, the gentle properties of Halo Heat

maintain a consistent temperature throughout the

cabinet without the necessity of a heat distribution

fan, thereby preventing further moisture loss due

to evaporation or dehydration.

In an enclosed holding environment, too much

moisture content is a condition which can be

relieved. A product achieving extremely high

temperatures in preparation must be allowed to

decrease in temperature before being placed in a

controlled holding atmosphere. If the product is

not allowed to decrease in temperature, excessive

condensation will form increasing the moisture

content on the outside of the product. To preserve

the safety and quality of freshly cooked foods

however, a maximum of 1 to 2 minutes must be the

only time period allowed for the initial heat to be

released from the product.

Most Halo Heat holding equipment is provided

with a thermostat control between 60° and 200°F

(16° to 93°C). If the unit is equipped with vents,

close the vents for moist holding and open the

vents for crisp holding.

If the unit is equipped with a thermostat

indicating a range of between 1 and 10, use a

thermometer to measure the internal temperature of

the product(s) being held. Adjust the thermostat

setting to achieve the best overall setting based on

internal product temperature.

COLD FOOD FOR RETHERMALIZATION

OR REHEATING MUST NEVER BE

ADDED TO THE OVEN WHILE HOT

FOOD IS BEING HELD.

SECTION 7 • FOOD HOLDING AND SANITATION

73.

FOOD HOLDING and SANITATION

GENERAL HOLDING CABINET OPERATION

1. PREHEAT THE HOLDING CABINET

TO DESIRED TEMPERATURE FOR 30 MINUTES

When the thermostat is turned clockwise to an

“ON” position, the red indicator light will illuminate

and will remain lit as long as the unit is calling for heat.

Allow a minimum of 30 minutes of preheating before

loading the holding cabinet with food. The red

indicator light will go “OUT” after approximately 30

minutes preheat time, or when the air temperature

inside the unit reaches the temperature set by the

operator. Verify the full preheated temperature with the

holding temperature gauge located on the control panel

of the cabinet.

2. LOAD THE CABINET WITH HOT FOOD ONLY.

The purpose of the holding cabinet is to maintain

hot food at proper serving temperature.

Only HOT food should be placed into the cabinet.

Before loading the cabinet with food, use a food

thermometer to make certain all products are at an

internal temperature range of 140° to 160°F

(60° to 71°C). Any food product not within the proper

temperature range should be heated before loading into

the holding cabinet.

Proper temperature range for the products being

held will depend on the type and quantity of product.

When holding food for prolonged periods, it is

advisable to periodically check the internal temperature

of each item with a food thermometer to assure

maintenance of the proper temperature range of 140° to

200°F (60° to 93°C)

H O L D I N G T E M P E R A T U R E R A N G E

MEAT F A H R E N H E I T C E L S I U S

BEEF ROAST — Rare 130°F 54°C

BEEF ROAST — Med/Well Done 155°F 68°C

BEEF BRISKET 160° — 175°F 71° — 79°C

CORN BEEF 160° — 175°F 71° — 79°C

PASTRAMI 160° — 175°F 71° — 79°C

PRIME RIB — Rare 130°F 54°C

STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C

RIBS — Beef or Pork 160°F 71°C

VEAL 160° — 175°F 71° — 79°C

HAM 160° — 175°F 71° — 79°C

PORK 160° — 175°F 71° — 79°C

LAMB 160° — 175°F 71° — 79°C

POULTRY

CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C

DUCK 160° — 175°F 71° — 79°C

TURKEY 160° — 175°F 71° — 79°C

GENERAL 160° — 175°F 71° — 79°C

FISH/SEAFOOD

FISH — Baked/Fried 160° — 175°F 71° — 79°C

LOBSTER 160° — 175°F 71° — 79°C

SHRIMP — Fried 160° — 175°F 71° — 79°C

BAKED GOODS

BREADS/ROLLS 120° — 140°F 49° — 60°C

MISCELLANEOUS

CASSEROLES 160° — 175°F 71° — 79°C

DOUGH — Proofing 80° — 100°F 27° — 38°C

EGGS —Fried 150° — 160°F 66° — 71°C

FROZEN ENTREES 160° — 175°F 71° — 79°C

HORS D'OEUVRES 160° — 180°F 71° — 82°C

PASTA 160° — 180°F 71° — 82°C

PIZZA 160° — 180°F 71° — 82°C

POTATOES 180°F 82°C

PLATED MEALS 140° — 165°F 60°— 74°C

SAUCES 140° — 200°F 60° — 93°C

SOUP 140° — 200°F 60° — 93°C

VEGETABLES 160° — 175°F 71° — 79°C

TH E HOL D ING T EMP E RATUR E S LIS TED A R E SUG GES T ED

GU IDE L INE S ONLY.ALL FOOD HOLDING SHOULD BE BASED ON

INTERNAL PRODUCT TEMPERATURES.ALWAYS FOLLOW LOCAL

HE LAT H (HYG IEN E )REG ULATI ONS F O R ALL I NTER NAL

TEMPERATURE REQUIREMENTS.

SECTION 7 • FOOD HOLDING AND SANITATION

74.

FOOD HOLDING and SANITATION

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.

Most food imparts its own particular aroma and

many foods also absorb existing odors. Unfortunately,

during this absorption, there is no distinction between

GOOD and BAD odors. The majority of objectionable

flavors and odors troubling food service operations are

caused by bacteria growth. Sourness, rancidity,

mustiness, stale or other OFF flavors are usually the

result of bacterial activity.

The easiest way to insure full, natural food flavor is

through comprehensive cleanliness. This means good

control of both visible soil (dirt) and invisible soil

(microorganisms). Clean surfaces don’t smell. This is a

basic and important fact to assure good quality in food

of all kinds.

A thorough approach to sanitation will provide

essential cleanliness. It will assure an attractive

appearance of equipment, along with maximum efficiency

and utility. More importantly, a good sanitation program

provides one of the key elements in the prevention of

food-borne illnesses.

A controlled holding environment for prepared foods is

just one of the important factors involved in the prevention

of food-borne illnesses. Temperature monitoring and

control during receiving, storage, preparation and the

service of foods are of equal importance.

The most accurate method of measuring safe

temperatures of both hot and cold foods is by internal

product temperature. A quality thermometer is an effective

tool for this purpose and should be routinely used on all

products that require holding at a specific temperature.

A comprehensive sanitation program should focus on

the training of staff in basic sanitation procedures. This

includes personal hygiene, proper handling of raw foods,

cooking to a safe internal product temperature, and the

routine monitoring of internal temperatures from

receiving through service. Personal cleanliness is

generally the most difficult field to control. Rigid rules

of personal hygiene and practice must be instituted and

maintained with standards set at the highest levels.

Most food-borne illnesses can be prevented through

proper temperature control and a comprehensive program

of sanitation. All these factors are important to build

quality service as the foundation of customer satisfaction.

HOT FOODS

40° to 140°F DANGER ZONE 4° to 60°C

70° to 120°F CRITICAL ZONE 21° to 49°C

140° to 165°F SAFE ZONE 60° to 74°C

COLD FOODS

ABOVE 40°F DANGER ZONE ABOVE 4°C

40°F or BELOW SAFE ZONE 4°C or BELOW

FROZEN FOODS

ABOVE 32°F DANGER ZONE ABOVE 0°C

0° to 32°F CRITICAL ZONE -18° to 0°C

0°F or BELOW SAFE ZONE -18°C or BELOW

SECTION 7 • FOOD HOLDING AND SANITATION

75.

FOOD HOLDING and SANITATION

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. While

HACCP guidelines go far beyond the scope of this

booklet, additional information is available by

contacting the USDA/FDA Food-borne Illness

Education Information Center.

A ll h e ate d f ood m u st b e m ain tain e d at 1 40 °F to

150°F (60°C to 65°C ) af te r b e in g h e ate d . Food s

th at h ave b e e n h e ate d f ollowe d b y re frig e r ate d

sto rag e m u st b e re h e ate d to a m in im u m o f

165°F (74°C ) to p re ve n t b acte r ia g rowth .

●All stored food items must be covered and placed

in a cooler or freezer at a minimum height of

6-inches (152mm) above the floor.

●Employees serving food, preparing food, or washing

utensils must wear an effective hair covering.

●Employees must wash their hands before serving

or preparing food.

●Soap and towels must be provided at the hand-sink

which must only be used for washing hands.

●No smoking or use of tobacco products is allowed

in the food preparation or service area.

●All serving containers must be stored with food

contact surfaces covered or in the down position.

●All utensils must be washed in a three-

compartment sink and dipped in a final

sanitation rinse. A pH test kit must be used to

check the rinse water.

●Food preparation surfaces must not be used for

the storage of non-food items.

●All cold food must be stored at or below 40°F (4°C).

●Frozen foods must not be thawed at room

temperature nor in water. Use the cooler for

thawing and thaw foods slowly.

SUMMARY

In the United States, the Food and Drug

Administration has a published Food Code as a reference

guide for the prevention of food-borne illness in retail

outlets such as restaurants, institutions and grocery

stores. Provisions of this Food Code are compatible with

the concept and terminology of Hazard Analysis (at)

Critical Control Points (HACCP) and contains expanded

provisions for food safety. The FDA publication, along

with local codes, should be the final word with regard to

all issues regarding food safety and sanitation in the U.S.

For more information contact:

Center for Food Safety and Applied Nutrition

Food and Drug Administration

PHONE: 1-888-SAFEFOOD

www.foodsafety.gov

Alto-Shaam has established a twenty-four hour emergency

service call center to offer immediate customer access to

a local authorized service agency outside of standard

business hours. The emergency service

a c c e s s i s p r o v i d e d e x c l u s i v e l y f o r

Alto-Shaam equipment and is available

throughout the United States through the use

of Alto-Shaam's toll-free number. Emergency

service access is available seven days a week

including holidays

.

76.

#566 • 10/08

W164 N9221 Water Street ●P. O . B o x 4 5 0 ●Menomonee Falls, Wisconsin 53052-0450 ●U . S . A .

PHONE: (262)251-3800 (800)558-8744 U.S.A./CANADA ●FAX: (262)251-7067 (800)329-8744 U.S.A.●www.alto-shaam.com

P R I N T E D I N U .S.A.P RIC E: U. S.$ 15 .0 0

COOK/HOLD/SERVE SYSTEMS