Alto Shaam Oven 1000 TH SERIES User Manual

LOW TEMPERATURE COOKING

AND HOLDING GUIDELINES

Manually Operated Ovens

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LOW TEMPERATURE

COOKING INTRODUCTION

Welcome to the

cost saving convenience

of Low Temperature Cooking.

In 1968, Alto-Shaam invented the first

automatic, commercial cook and hold oven

featuring the principle of Halo Heat. The

heating method provided by Halo Heat low

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.

(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.

Halo Heat is an entirely different system

of cooking. Utilizing this uniform heat

source, Halo Heat dramatically reduces

meat shrinkage; provides natural enzyme

SECTION 1 • LOW TEMPERATURE COOKING INTRODUCTION

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LOW TEMPERATURE COOKING INTRODUCTION

LOW TEMPERATURE COOKING FACTS

Low temperature cooking does not destroy these

MEAT AND NUTRITION

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 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

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.

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.”

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.

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.

SECTION 1 • LOW TEMPERATURE COOKING INTRODUCTION

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LOW TEMPERATURE COOKING INTRODUCTION

LOW TEMPERATURE COOKING FACTS

SHRINKAGE CONTROL AND COOKING TIME

THERE ARE FOUR MAJOR FACTORS INVOLVED IN

DETERMINING COOKING TIMES FOR MEAT:

THERE ARE TWO MAJOR FACTORS CONTROLLING

MEAT SHRINKAGE OR COOKING LOSSES.

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.

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 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.

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.

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.

TO C A L C U L AT E M E AT S H R I N K AG E

STARTING WEIGHT (Weight of Raw Product)

-MINUS: ENDING WEIGHT (Weight of Cooked Product)

EQUALS: AMOUNT OF SHRINKAGE

AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)

÷ DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)

EQUALS: PERCENT OF SHRINKAGE

EXAMPLE:

Raw Beef Roast:

Cooked Beef Roast:

100 lb

-95 lb

(45 kg)

(-43 kg)

= AMOUNT OF SHRINKAGE:

5.0 lb

(2 kg)

0.05 = 5%

45 2.0

SHRINKAGE DIVIDED BY

STARTING WEIGHT:

100 5.0

EQUALS: PERCENT OF SHRINKAGE

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 TEMPERATURE COOKING INTRODUCTION

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LOW TEMPERATURE COOKING INTRODUCTION

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.

500-TH SERIES

SINGLE COMPARTMENT

40 lb (18 kg) Capacity

Stackable Design

750-TH SERIES

SINGLE COMPARTMENT

100 lb (45 kg) Capacity

Stackable Design

1000-TH SERIES

SINGLE COMPARTMENT

120 lb (54 kg) Capacity

Stackable Design

1000-TH SERIES

DOUBLE COMPARTMENT

120 lb (54 kg) Capacity

Per Compartment

SECTION 1 • LOW TEMPERATURE COOKING INTRODUCTION

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LOW TEMPERATURE COOKING INTRODUCTION

MA N U A L C O O K & H O L D O VE N — O P TIO N S & A C C E SSO RIE S

1000-TH-I

1000-TH-II 1000-TH-II SPLIT 750-TH-II

500-TH-II

DESCRIPTION

BUMPER

CARVING HOLDER

FULL PERIMETER

5005103

HL-2635

4459

5005103

HL-2635

4459

5005103

HL-2635

4459

5004861

HL-2635

4459

5006782

HL-2635

—

PRIME RIB

STEAMSHIP OR CAFETERIA ROUND

WITH ATTACHED PAN

CASTERS, STEM

2 RIGID, 2 SWIVEL W/BRAKE

RIGID (EACH)

5" DIA:

3-1/2" DIA:

—

5004862

—

5004862

—

5004862

—

5004862

—

CS-25674

CS-25675

LK-22567

14824

SWIVEL W/BRAKE (EACH)

—

DOOR LOCK with KEY EACH HANDLE

LK-22567

14824

LK-22567

14824

LK-22567

14831

LK-22567

14813

5004863

—

DRIP PAN WITH DRAIN

LEGS, 6" (ONE SET OF 4)

FLANGED

5004863

PN-2115

5004863

PN-2115

5004863

PN-2115

5004863

PN-2115

PAN GRID, WIRE 18" X 26" PAN INSERT

SECURITY PANEL CONTROL COVER

•INCLUDES PANEL KEY LOCK

5005776

5004750

5006787

SHELF

STAINLESS STEEL FLAT WIRE

STAINLESS STEEL RIB RACK

SH-2325

SH-2773

—

SH-2325

SH-2773

—

SH-2325

SH-2773

5004864

SH-2324

SH-2743

5004864

SH-2326

—

STACKING HARDWARE

5004864

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

SMOKER OPTIONS AND

MANUAL

ACCESSORIES DESCRIPTION

767-SK

5004861

HL-2635

4459

1767-SK

5004861

HL-2635

4459

BUMPER

FULL PERIMETER

PRIME RIB

CARVING HOLDER

CASTERS, 5" (ONE SET OF 4)

2 RIGID, 2 SWIVEL W/BRAKE

5004862

LK-2763

14831

INCLUDED

LK-2763

14831

DOOR LOCK WITH KEY

EACH HANDLE

DRIP PAN WITH DRAIN

LEGS, 6" (ONE SET OF 4)

FLANGED

5004863

PN-2115

5004863

PN-2115

PAN GRID, WIRE

18" X 26" PAN INSERT

SECURITY PANEL CONTROL COVER

INCLUDES PANEL KEY LOCK

5004750

SH-2324

SH-2743

5004750

SH-2324

SH-2743

SHELVES

STAINLESS STEEL FLAT WIRE

STAINLESS STEEL RIB RACK

STACKING HARDWARE

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

5004864

WC-22543

WC-22541

WC-2829

—

WOOD CHIPS (20 lb BULK PACK)

Apple

Cherry

WC-22543

WC-22541

WC-2829

THE TOTAL WEIGHT OF WOOD CHIP BULK

PACKS MAY VARY DUE TO HIGH MOISTURE

CONTENT WHEN PACKAGED.

Hickory

Sugar Maple

WC-22545 WC-22545

SECTION 1 • LOW TEMPERATURE COOKING INTRODUCTION

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OPERATION

OVEN CHARACTERISTICS

START-UP

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.

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 • OPERATION

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OPERATION

OVEN COMPARTMENT CONTROL PANEL IDENTIFICATION

HOLDING INDICATOR LIGHT

COOKING INDICATOR LIGHT

POWER “ON” INDICATOR SWITCH

ባ

ቤ

ብ

ቢ

ቦ

HOLD THERMOSTAT

COOK THERMOSTAT

COOKING TIMER

1. Press oven POWER SWITCH ´ “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 · to 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 » to required cooking temperature.

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

• 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 “OFF” position.

TEMPERATURE GAUGE ³ will indicate the

air temperature inside the oven compartment.

SECTION 2 • OPERATION

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OPERATION

COOKING and HOLDING PROCEDURES — MANUAL OVENS

1. PREPARE OVEN FOR COOKING

5. CLOSE DOOR

A. Insert and adjust the required number of

shelves inside the cooking compartment.

Place the curved edge of the shelf toward

the back of the oven.

A. Keep door closed during the cooking cycle

6. RESET COOKING TIMER

FOR CORRECT NUMBER OF HOURS.

B. Adjust the inside door vents as indicated in

A. To set time, turn the timer knob ¿ past the

required number of hours then immediately

bring it back to the correct setting.

the individual cooking procedure selected.

C. Insert drip pan directly on the bottom surface

of the oven compartment.

B. Refer to individual cooking instructions for

length of time necessary to cook.

2. PREHEAT OVEN

C. When timer cycles to the “OFF” position,

the temperature automatically lowers to

the selected HOLD temperature.

A. Press power switch ´ “ON.”

B. Set the HOLD thermostat · to the required

holding 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.

C. Set the COOK thermostat » to the required

cooking temperature.

D. Turn the timer knob ¿ clockwise to activate

the COOK thermostat.

E. Allow oven to preheat for 45 minutes.

7. OVERNIGHT COOK AND HOLD

3. PREPARE PRODUCT FOR COOKING

A. For maximum product tenderizing and to

reduce labor during peak preparation hours,

overnight cook and hold is highly

A. Refer to individual cooking instructions.

4. LOAD PRODUCT ON SHELVES

recommended for many products.

A. Refer to individual cooking instructions.

DO NOT overload the oven.

Refer to individual cooking instructions.

B. Most meat products are cooked directly on

wire shelves. For many products, the use of

pans is not recommended.

CONTINUED

SECTION 2 • OPERATION

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OPERATION

COOKING and HOLDING PROCEDURES — MANUAL OVENS

8. DETERMINING IF PRODUCT

IS SUFFICIENTLY COOKED

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.

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.

INTERNAL PRODUCT

TEMPERATURE

TIME* IN HOLD CYCLE

REQUIRED BY FOOD CODE

RED MEAT:

130°F (54°C)

131°F (55°C)

133°F (56°C)

135°F (57°C)

136°F (58°C)

138°F (59°C)

140°F (60°C)

142°F (61°C)

144°F (62°C)

145°F (63°C)

147°F (64°C)

149°F (65°C)

151°F (66°C)

153°F (67°C)

155°F (68°C)

157°F (69°C)

158°F (70°C)

1 HOUR, 52 MINUTES

1 HOUR, 29 MINUTES

56 MINUTES

RARE: 130° to 135°F

(54° to 57°C)

36 MINUTES

MEDIUM: 140° to 145°F

(60° to 63°C)

28 MINUTES

18 MINUTES

WELL: 155° to 160°F

(66° to 71°C)

12 MINUTES

8 MINUTES

5 MINUTES

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.

4 MINUTES

2 MINUTES, 14 SECONDS

1 MINUTES, 25 SECONDS

54 SECONDS

34 SECONDS

22 SECONDS

14 SECONDS

0 SECONDS

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SECTION 2 • OPERATION

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OPERATION

COOKING and HOLDING PROCEDURES — MANUAL OVENS

9. REHEATING

10. CARE AND CLEANING

A. Any over production must be removed

from the oven, wrapped, rapidly chilled,

and refrigerated.

A. Clean interior oven cavity, wire shelves, and

drip pan daily, at the end of each cook and

hold cycle.

B. Product can be removed from refrigerator,

returned to the oven, and reheated the

next day.

B. Refer to Care and

Cleaning instructions

in Section 3.

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.

SECTION 2 • OPERATION

10.

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OPERATION

CHEF OPERATING TIPS

11. Since there is no air

movement inside the

Halo Heat_®low

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.

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.

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.

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.

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.

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.

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.

14. For best results, many products should be

cooked on an overnight cook-and-hold basis.

Consult individual procedures for this

recommendation.

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.

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.

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.

SECTION 2 • OPERATION

11.

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CLEANING & MAINTENANCE

CLEANING AND PREVENTIVE MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

CLEANING AGENTS

It is important to guard against

corrosion in the care of

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.

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.

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.

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.

CONTINUED

SECTION 3 • CLEANING & MAINTENANCE

12.

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CLEANING & MAINTENANCE

The cleanliness and appearance of this equipment will contribute considerably to operating

efficiency and savory, appetizing food. There is an important relationship between

cleanliness and food flavor and aroma. Good equipment that is kept clean works

better and lasts longer.

Under normal circumstances, this oven should provide you with long and trouble-

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

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

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.

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.

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.

NOTE: Avoid the use of

abrasive cleaning

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.

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.

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 3 • CLEANING & MAINTENANCE

13.

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COOKING GUIDELINES

C O O K I N G G U I D E L I N E I N D E X

BEEF

FISH

Beef Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . .15

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

Beef Short Ribs . . . . . . . . . . . . . . . . . . . . . . . .16

Beef Striploin . . . . . . . . . . . . . . . . . . . . . . . . .17

Corned Beef . . . . . . . . . . . . . . . . . . . . . . . . . . .18

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

Prime Rib (#109) . . . . . . . . . . . . . . . . . . . . . . .20

Prime Rib, Special . . . . . . . . . . . . . . . . . . . . . .21

Ribeye Roll . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Beef Round . . . . . . . . . . . . . . . . . . . . . . . . . . .23

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

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

Veal Loin . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Salmon Steaks . . . . . . . . . . . . . . . . . . . . . . . . .46

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

MISCELLANEOUS

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

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

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

Baked Egg Custard . . . . . . . . . . . . . . . . . . . . .51

Sheet Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Cheese Cake . . . . . . . . . . . . . . . . . . . . . . . . . .53

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

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

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

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

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

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

Proofing Dough . . . . . . . . . . . . . . . . . . . . . . . .60

SMOKED FOODS

LAMB

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

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

PORK

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

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

Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Pork Loin . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Pork Shoulder . . . . . . . . . . . . . . . . . . . . . . . . .33

Pork Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

PROCESSED MEATS

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

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

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

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

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

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

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

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

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

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

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

POULTRY

Chicken Breasts . . . . . . . . . . . . . . . . . . . . . . . .36

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

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

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

Cornish Hens . . . . . . . . . . . . . . . . . . . . . . . . .40

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

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

Turkey Breast . . . . . . . . . . . . . . . . . . . . . . . . .43

Turkey Roll . . . . . . . . . . . . . . . . . . . . . . . . . . .44

O V E N P R E H E AT I N S T R U C T I O N S

BEFORE COOKING PRODUCT:

1. Turn power switch “ON.”

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

BEEF BRISKET

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

6 hours

24 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

165°F (73°C)

OVERNIGHT COOK & HOLD

Highly Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

1 roast

3 to 4 roasts

2 to 3 roasts

APPROXIMATE

MAXIMUM CAPACITY

3 roasts

6 to 8 roasts

6 to 9 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

BEEF SHORT RIBS

PRODUCT SPECIFICATIONS and PREPARATION

Short Ribs: 10 to 12 oz. pieces

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

3 hours for the first pan

plus

add 30 minutes for each additional pan.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

6 hours

18 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

170° to 190°F (77° to 88°C)

OVERNIGHT COOK & HOLD

MUST do an overnight cook and hold.

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

3 full-size sheet pans

18" x 26" x 1"

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

3 half-size sheet pans

18" x 13" x 1"

4 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • BEEF

16.

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COOKING GUIDELINES

BEEF STRIPLOIN

PRODUCT SPECIFICATIONS and PREPARATION

Loin, Strip Loin, Short-Cut, Boneless: 8 to 12 lb (4 to 5 kg)

PREHEAT THE OVEN

Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the

oven compartment.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250°F

(60°C)

(121°C)

SET COOKING TIMER

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

8 minutes per pound for the first roast

(18 Minutes per kilogram)

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

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

4 hours

12 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

130°F (54°C) RARE

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 roasts

4 roasts

3 roasts

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

8 roasts

9 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

CORNED BEEF

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional corned beef.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

6 or more hours

24 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

175°F (79°C)

OVERNIGHT COOK & HOLD

MUST DO AN OVERNIGHT COOK AND HOLD.

ADDITIONAL INFORMATION • NOTES

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

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 roasts

3 to 4 roasts

2 to 3 roasts

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

6 to 8 roasts

6 to 9 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

HAMBURGERS

PRODUCT SPECIFICATIONS and PREPARATION

Ground Beef (fresh, not frozen): 5 oz (142 grams) per patty (MINIMUM)

Ground Beef, frozen: 5 oz (142 grams) per patty (MINIMUM)

PREHEAT THE OVEN

Place hamburger patties side-by-side directly on sheet pans.

D O O R V E N T S : F U L L O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

150°F

250° to 275°F

(66°C)

(121° to 135°C)

SET COOKING TIMER

FRESH, NOT FROZEN: Approximately 1 hour*

FROZEN: 2-3 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

4 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

165°F (74°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

*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.

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

5 half-size sheet pans

18" x 13" x 1"

5 full-size sheet pans

18" x 26" x 1"

4 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • BEEF

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COOKING GUIDELINES

PRIME RIB

PRODUCT SPECIFICATIONS and PREPARATION

Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9kg) Average Weight

PREHEAT THE OVEN

Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250°F

(60°C)

(121°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

4 to 6 hours

24 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

130°F (54°C) RARE

OVERNIGHT COOK & HOLD

Highly Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

1 roast

3 roasts

2 roasts

APPROXIMATE

MAXIMUM CAPACITY

2 roasts

6 roasts

40 lb (18 kg)

120 lb (54 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

PRIME RIB SPECIAL

PRODUCT SPECIFICATIONS and PREPARATION

Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight

PREHEAT THE OVEN

Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250°F

(60°C)

(121°C)

SET COOKING TIMER

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

plus

add 15 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

4 hours

24 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

130°F (54°C) RARE

OVERNIGHT COOK & HOLD

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

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

1 roast

3 roasts

2 roasts

APPROXIMATE

MAXIMUM CAPACITY

2 roasts

6 roasts

36 lb (16 kg)

100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

RIBEYE

PRODUCT SPECIFICATIONS and PREPARATION

Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg)

PREHEAT THE OVEN

Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the

oven compartment.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250°F

(60°C)

(121°C)

SET COOKING TIMER

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.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

4 hours

12 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

130°F (54°C) RARE

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 roasts

3 roasts

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

6 roasts

9 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

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COOKING GUIDELINES

BEEF ROUND

PRODUCT SPECIFICATIONS and PREPARATION

Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg)

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250°F

(60 °C)

(121°C)

SET COOKING TIMER

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.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

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

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

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

14 lb (6 kg) ROASTS: 12 hours

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

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

130°F (54°C) RARE

OVERNIGHT COOK & HOLD

Optional for smaller roasts.

HIGHLY RECOMMENDED FOR LARGER CUTS.

ADDITIONAL INFORMATION • NOTES

DO NOT OVERLOAD THE OVEN.

MODELS

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

NUMBER OF SHELVES

1 or 2

1: 23 lb (6 kg) roast

2: 23 lb (6 kg) roasts

3: 14 lb (10 kg) roasts

ITEMS PER SHELF

3 roasts

2: 14 lb (10 kg) roasts

APPROXIMATE

MAXIMUM CAPACITY

2 large or 4 small roasts

up to 40 lb (18 kg)

6 roasts

6 large or 9 small roasts

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

23.

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COOKING GUIDELINES

BEEF ROUND, CAFETERIA OR STEAMSHIP

PRODUCT SPECIFICATIONS and PREPARATION

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.

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

150°F

250°F

(66°C)

(121°C)

SET COOKING TIMER

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)

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

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

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

138°F (59°C) RARE

OVERNIGHT COOK & HOLD

MUST do an overnight cook and hold.

ADDITIONAL INFORMATION • NOTES

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

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

1 roast

1 to 2 roasts

APPROXIMATE

MAXIMUM CAPACITY

40 lb (18 kg)

up to 80 lb (36 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

24.

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COOKING GUIDELINES

TENDERLOIN

PRODUCT SPECIFICATIONS and PREPARATION

Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg)

PREHEAT THE OVEN

Season as desired. Place tenderloins directly on wire shelves.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250° to 275°F

(60°C)

(121° to 135°C)

SET COOKING TIMER

FULL LOAD TO RARE: 1 hour

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

6 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

130°F (54°C) RARE

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

3 tenderloins

5 tenderloins

15 tenderloins

5 tenderloins

15 tenderloins

APPROXIMATE

MAXIMUM CAPACITY

6 tenderloins

none

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • BEEF

25.

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COOKING GUIDELINES

VEAL LOIN

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Season as desired and place directly on wire shelves.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

140°F

250°F

(60°C)

(121°C)

SET COOKING TIMER

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

plus

add 20 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

140°F (60°C) MEDIUM RARE

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 roasts

4 roasts

8 roasts

3 roasts

9 roasts

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

none

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • VEAL

26.

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COOKING GUIDELINES

LAMB, LEG

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Season as desired and place directly on wire shelves.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

RARE: 140°F (60°C)

SET COOK THERMOSTAT

MEDIUM RARE: 140°F (60°C)

MEDIUM: 150°F (66°C)

^{MEDIUM WELL}: 160°F (71°C)

^WELL: 160°F (71°C)

250°F

(121°C)

SET COOKING TIMER

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

plus

add 15 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

2 hours

10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

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)

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 roasts

6 roasts

4 roasts

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

12 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

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.

SECTION 4 • LAMB

27.

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COOKING GUIDELINES

LAMB RACKS (Frenched)

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

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

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

1-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 Hour

4 Hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

135° to 140°F (57°to 60°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

4 full-size sheet pans

18” x 13” x 1” ON SHELVES

18” x 26” x 1” ON SHELVES

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN 1/1 x 20mm)

(GN 2/1 x 20mm)

(GN 1/1 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • LAMB

28.

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COOKING GUIDELINES

HAM, FRESH

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Season as desired and place directly on wire shelves.

D O O R V E N T S : O N E -H A L F OP E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250° to 275°F

(71°C)

(121° to 135°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional ham

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

2 hours

10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

160°F (71°C)

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 hams

2 to 4 hams

2 to 3 hams

APPROXIMATE

MAXIMUM CAPACITY

4 hams

4 to 8 hams

6 to 9 hams

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • PORK

29.

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COOKING GUIDELINES

HAM, CURED AND SMOKED

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Place ham directly on wire shelves for cooking.

D O O R V E N T S : O N E - H A L F OP E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250° to 275°F

(71°C)

(121° to 135°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional ham.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 to 2 hours

10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

160°F (71°C)

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 hams

4 hams

3 hams

APPROXIMATE

MAXIMUM CAPACITY

4 hams

8 hams

9 hams

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • PORK

30.

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COOKING GUIDELINES

PORK CHOPS

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E -H A L F OP E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

3-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1-1/2 hours

6 to 8 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

160° to 170°F (71° to 77°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

4 full-size sheet pans

18" x 26" x 1"

5 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • PORK

31.

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COOKING GUIDELINES

PORK LOIN

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

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

D O O R V E N T S : O N E - H A L F OP E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250° to 275°F

(71°C)

(121° to 135°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

2 hours

12 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

155° to 165°F (68° to 74°C)

OVERNIGHT COOK & HOLD

Highly Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 roasts

3 roasts

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

9 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • PORK

32.

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COOKING GUIDELINES

PORK SHOULDER

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Season as desired and place in pans.

D O O R V E N T S : O N E -H A L F OP E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional roast.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

2 hours

12 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

165° to 170°F (74° to 77°C)

OVERNIGHT COOK & HOLD

Highly Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

2 roasts per pan

2 pans

2 roasts per pan

2 pans

2 roasts per pan

2 pans

ITEMS PER SHELF

APPROXIMATE

MAXIMUM CAPACITY

4 roasts

10 roasts

12 roasts

up to 40 lb (18 kg)

up to 100 lb (45 kg)

PANS

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

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(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.

SECTION 4 • PORK

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COOKING GUIDELINES

PORK RIBS

PRODUCT SPECIFICATIONS and PREPARATION

Spareribs: 1-1/2 down (38 kg or less)

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F OP E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

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

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

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1-1/2 hours

12 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

160° to 170°F (71° to 77°C) WELL DONE

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

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

before serving.

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

3 half-size sheet pans

4 full-size sheet pans

18" x 26" x 1"

5 full-size sheet pans

18" x 26" x 1"

approximately 20 lb (9 kg)

18" x 13" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • PORK

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COOKING GUIDELINES

PROCESSED MEATS

PRODUCT SPECIFICATIONS and PREPARATION

Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

1-1/2 to 2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

6 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

170°F (77°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

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.

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

5 full-size sheet pans

18" x 26" x 1"

8 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • PROCESSED MEATS

35.

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COOKING GUIDELINES

CHICKEN BREASTS

PRODUCT SPECIFICATIONS and PREPARATION

Chicken Breasts, Boneless: 8 oz (227 grams)

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional pan.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

6 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

185°F (85°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

6 full-size sheet pans

18" x 26" x 1"

8 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • POULTRY

36.

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COOKING GUIDELINES

CHICKEN, PIECES and HALVES

PRODUCT SPECIFICATIONS and PREPARATION

Chicken: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) average weight

PREHEAT THE OVEN

Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine (OPTIONAL). Season as desired and

sprinkle with paprika.

D O O R V E N T S :

O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275° to 300°F

(71°C)

(135° to 149°C)

SET COOKING TIMER

2-1/2 to 3 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

30 minutes

8 hours*

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

185°F (85°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

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

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

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"

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • POULTRY

37.

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COOKING GUIDELINES

CHICKEN, WHOLE

PRODUCT SPECIFICATIONS and PREPARATION

Chicken, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg)

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275° to 300°F

(71°C)

(135° to 149°C)

SET COOKING TIMER

3 to 3-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

8 to 10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

185°F (85°C)

OVERNIGHT COOK & HOLD

Optional*

ADDITIONAL INFORMATION • NOTES

*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.

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

4 chickens

9 chickens

APPROXIMATE

MAXIMUM CAPACITY

8 chickens

18 chickens

27 chickens

2 half-size sheet pans

2 full-size sheet pans

3 full-size sheet pans

18" x 13" x 1"

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • POULTRY

38.

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COOKING GUIDELINES

CHICKEN, FRIED — TWO-STEP METHOD —

PRODUCT SPECIFICATIONS and PREPARATION

Chicken Pieces: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut

PREHEAT THE OVEN

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

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

2-1/2 to 3 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

4 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

OVERNIGHT COOK & HOLD

180°F (79°C)

Not Recommended

ADDITIONAL INFORMATION • NOTES

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.

FRYING DIRECTLY FROM THE OVEN

FRYING FROM REFRIGERATED STORAGE

1. Preheat fryer to 335°F (168°C).

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. If heavier or crisper breading is desired, remove

required portion of chicken from the oven and dredge

in fresh breading.

2. Preheat fryer to 335°F (168°C).

3. Drop chicken in fryer for three minutes or until

chicken is golden brown.

3. Remove required portion of precooked chicken from

refrigerated storage.

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.

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

chicken is golden brown.

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.

SECTION 4 • POULTRY

39.

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COOKING GUIDELINES

CORNISH HENS

PRODUCT SPECIFICATIONS and PREPARATION

Rock Cornish Game Hens: 12 oz (340 grams) each

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

3 to 3-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

4 to 6 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

175°F (79°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

1 half-size sheet pan

1 full-size sheet pan

ITEMS PER SHELF

9 cornish hens per pan

18 cornish hens per pan

APPROXIMATE

MAXIMUM CAPACITY

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"

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • POULTRY

40.

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COOKING GUIDELINES

DUCK, WHOLE

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

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

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

300°F

(71°C)

(149°C)

SET COOKING TIMER

2-1/2 to 3 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

8 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

185° to 190°F (85° to 88°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

3 ducks

6 ducks

4 ducks

APPROXIMATE

MAXIMUM CAPACITY

6 ducks

none

12 ducks

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • POULTRY

41.

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COOKING GUIDELINES

TURKEY

PRODUCT SPECIFICATIONS and PREPARATION

Turkey, Whole: 25 lb (11 kg)

PREHEAT THE OVEN

Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine (OPTIONAL), and sprinkle with

paprika. Place directly on wire shelves.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

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

plus

add 30 minutes for each additional turkey.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 to 2 hours

10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

185°F (85°C)

OVERNIGHT COOK & HOLD

Highly Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

1 turkey

2 turkeys

4 turkeys

APPROXIMATE

MAXIMUM CAPACITY

1 turkey

none

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • POULTRY

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COOKING GUIDELINES

TURKEY BREAST

PRODUCT SPECIFICATIONS and PREPARATION

Turkey Breast: 10 to 15 lb (5 to 7 kg)

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250° to 275°F

(71°C)

(121° to 135°C)

SET COOKING TIMER

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

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

10 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

180°F (82°C)

OVERNIGHT COOK & HOLD

Optional*

ADDITIONAL INFORMATION • NOTES

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

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 turkey breasts

4 turkey breasts

8 turkey breasts

3 turkey breasts

9 turkey breasts

APPROXIMATE

MAXIMUM CAPACITY

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • POULTRY

43.

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COOKING GUIDELINES

TURKEY ROLL

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

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

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

3 to 4 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

6 to 8 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

165°F (74°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 turkey rolls

4 turkey rolls

8 turkey rolls

3 turkey rolls

9 turkey rolls

APPROXIMATE

MAXIMUM CAPACITY

4 turkey rolls

none

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • POULTRY

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COOKING GUIDELINES

FISH, BAKED

PRODUCT SPECIFICATIONS and PREPARATION

Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams)

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

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

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

3 to 4 hours

none

Holding time will vary greatly depending on the type of

fish and the initial product moisture content.

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

150°F (71°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

6 full-size sheet pans

18" x 26" x 1"

8 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • FISH

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COOKING GUIDELINES

SALMON STEAKS

PRODUCT SPECIFICATIONS and PREPARATION

Salmon Steaks: 6 to 8 oz (170 to 227 grams), 1" (25mm) thick

PREHEAT THE OVEN

Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

1-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

1 hour

3 to 4 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

150°F (66°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

7 to 8 steaks per pan

1 half-size sheet pan

15 steaks per pan

ITEMS PER SHELF

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

28 to 32 salmon steaks

4 half-size sheet pans

60 salmon steaks

75 salmon steaks

4 full-size sheet pans

5 full-size sheet pans

18" x 13" x 1"

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • FISH

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COOKING GUIDELINES

TROUT

PRODUCT SPECIFICATIONS and PREPARATION

Trout, Whole: 1 lb (454 gm) dressed

PREHEAT THE OVEN

Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans.

Season as desired.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

1 to 1-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

4 to 6 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

150°F (66°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

6 trout

12 trout

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

36 trout

72 trout

96 trout

6 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

18" x 13" x 1"

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • FISH

47.

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COOKING GUIDELINES

POTATOES, BAKED

PRODUCT SPECIFICATIONS and PREPARATION

Potatoes, Baking: 80 to 90 count

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

190°F

325°F

(88°C)

(163°C)

SET COOKING TIMER

1-1/2 to 3 hours*

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

7 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

190°F (88°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

* 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.

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

10 to 12 potatoes per shelf

30 to 36 potatoes

20 to 25 potatoes per shelf

80 to 100 potatoes

20 to 25 potatoes per shelf

80 to 100 potatoes

APPROXIMATE

MAXIMUM CAPACITY

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • MISCELLANEOUS

48.

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COOKING GUIDELINES

QUICHE

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

Bake approximately 2 hours or until product sets-up.

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

5 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

N/A

OVERNIGHT COOK & HOLD

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 quiches

5 quiches

3 quiches

APPROXIMATE

MAXIMUM CAPACITY

4 quiches

20 quiches

24 quiches

PANS

8" to 9" pie plate

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(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.

SECTION 4 • MISCELLANEOUS

49.

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COOKING GUIDELINES

RICE

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : C L O S E D

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

60 minutes - 3 hours depending on load and pan size

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

8 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

160° to 170°F (71° to 77°C)

OVERNIGHT COOK & HOLD

Optional

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 full-size pan

2 full-size pans

4 full-size pans

1 full-size pan

3 full-size pans

APPROXIMATE

MAXIMUM CAPACITY

2 full-size pans

PANS

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

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

BAKED EGG CUSTARD

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : C L O S E D

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

250°F

—

(121°C)

SET COOKING TIMER

60-90 minutes, 4 oz. ramekins

Up to 3 hours for 4" steam pans

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

N/A

OVERNIGHT COOK & HOLD

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

4 full-size sheet pans

18" x 26" x 1"

5 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • MISCELLANEOUS

51.

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COOKING GUIDELINES

SHEET CAKE

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

325°F

—

(163°C)

SET COOKING TIMER

1-1/2 hours

Full Load

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

N/A

OVERNIGHT COOK & HOLD

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

4 full-size sheet pans

18" x 26" x 1"

4 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

CHEESE CAKE

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

250°F

—

(121°C)

SET COOKING TIMER

90 minutes to 2-3 hours depending on pan depth

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

N/A

OVERNIGHT COOK & HOLD

ADDITIONAL INFORMATION • NOTES

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

2 cakes

5 cakes

3 cakes

APPROXIMATE

MAXIMUM CAPACITY

4 cakes

20 cakes

12 cakes

PANS

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)

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

FROZEN CONVENIENCE ENTRÉES

PRODUCT SPECIFICATIONS and PREPARATION

PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.

PREHEAT THE 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.

D O O R V E N T S : C L O S E D

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

SEE PAN PLACEMENT DIAGRAMS AND TIMER SETTINGS LISTED BELOW.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

16 to 18 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

OVERNIGHT COOK & HOLD

140°F (60°C)*

Optional

ADDITIONAL INFORMATION • NOTES

* 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.

7 5 0 S E R I E S

4 foil half-size pans

12 foil half-size pans

1 0 0 0 S E R I E S

2 foil half-size pans

10 foil half-size pans

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

MAXIMUM CAPACITY

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

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

TOP VIEW

TIMER SETTING

PANS

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

QUANTITY

TOP VIEW

QUANTITY

TIMER SETTING

TOTAL HOURS

HALF-PANS

TOTAL HOURS

2 hours, 30 minutes

2 hours, 45 minutes

3 hours, 30 minutes

4 hours, 00 minutes

4 hours, 30 minutes

5 hours, 00 minutes

6 hours, 40 minutes

7 hours, 25 minutes

2 hours, 45 minutes

3 hours, 00 minutes

3 hours, 45 minutes

4 hours, 00 minutes

4 hours, 40 minutes

5 hours, 00 minutes

6 hours, 00 minutes

DRIP PAN

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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

FROZEN PORTIONED CONVENIENCE ENTRÉES

PRODUCT SPECIFICATIONS and PREPARATION

PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN.

PREHEAT THE 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.

D O O R V E N T S : C L O S E D

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

APPROXIMATELY 2 HOURS. SEE PAN PLACEMENT DIAGRAMS SHOWN BELOW.

DO NOT OVER-COOK — CHECK INTERNAL PRODUCT TEMPERATURE.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

4 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

OVERNIGHT COOK & HOLD

140°F (60°C)*

Not Recommended

ADDITIONAL INFORMATION • NOTES

* 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.

7 5 0 S E R I E S

1 0 0 0 S E R I E S

MODELS

NUMBER OF SHELVES

ITEMS PER SHELF

MAXIMUM CAPACITY

7-3/4" x 5" — 9 to 13 oz

PANS

(197mm x 127mm — 255 to 369 gm)

DRIP PAN

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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

PRECOOKED FROZEN FINGER FOODS

PRODUCT SPECIFICATIONS and PREPARATION

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

PREHEAT THE OVEN

Line sheet pans with baking pan liners (optional) and insert wire pan grid.

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

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

275°F

(71°C)

(135°C)

SET COOKING TIMER

EGG ROLL

CORN DOGS

30 to 45 minutes

CHICKEN NUGGETS

MINI PIZZA

60 minutes

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.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

Maximum holding time varies from product to product.

Generally expect a 1 to 3 hour maximum holding time for

product acceptability.

none

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

Not Recommended

150°F (66°C)

ADDITIONAL INFORMATION • NOTES

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

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

3 half-size sheet pans

18" x 13" x 1"

5 full-size sheet pans

18" x 26" x 1"

5 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

BREAKFAST SANDWICHES, FRESH OR PRE MADE

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

Approximately 36 wrapped sandwiches per full-size sheet pan.

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

275°F

160°F

(135°C)

(71°C)

SET COOKING TIMER

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.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

2 to 3 hours

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

FINAL INTERNAL PRODUCT TEMPERATURE

OVERNIGHT COOK & HOLD

160°F (66°C)

Not Recommended

ADDITIONAL INFORMATION • NOTES

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

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

3 half-size sheet pans

18" x 13" x 1"

3 full-size sheet pans

18" x 26" x 1"

5 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

PRODUCT SPECIFICATIONS and PREPARATION

Premixed frozen commercial cookie dough at room temperature.

Premixed commercial frozen cookie dough pieces.

PREHEAT THE OVEN

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

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

325°F

—

(163°C)

SET COOKING TIMER

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

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

N/A

ADDITIONAL INFORMATION • NOTES

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.

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

6 half-size sheet pans

18" x 13" x 1"

6 full-size sheet pans

18" x 26" x 1"

8 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

DOUGHNUTS

PRODUCT SPECIFICATIONS and PREPARATION

Frozen Precooked Doughnuts

PREHEAT THE OVEN

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

D O O R V E N T S : O P E N F U L L

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

275°F

N/A

(135°C)

SET COOKING TIMER

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.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

4 to 6 hours

none

in Halo Heat display case.

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

100° to 110°F (38° to 43°C)

ADDITIONAL INFORMATION • NOTES

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.

MODELS

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

NUMBER OF SHELVES

none

ITEMS PER SHELF

1 half-size sheet pan

1 full-size sheet pan

APPROXIMATE

MAXIMUM CAPACITY

4 half-size sheet pans

18" x 13" x 1"

4 full-size sheet pans

18" x 26" x 1"

8 full-size sheet pans

18" x 26" x 1"

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(GN ²/1: 530 x 650 x 20mm)

(GN ¹/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(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.

SECTION 4 • MISCELLANEOUS

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COOKING GUIDELINES

PROOFING DOUGH

PRODUCT SPECIFICATIONS and PREPARATION

PREHEAT THE OVEN

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.

D O O R V E N T S : O N E - H A L F O P E N

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

90-110°F

—

(32-43°C)

SET COOKING TIMER

—

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

20 Minutes

45 Minutes

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

N/A

OVERNIGHT COOK & HOLD

ADDITIONAL INFORMATION • NOTES

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.

MODELS

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

NUMBER OF SHELVES

ITEMS PER SHELF

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

APPROXIMATE

MAXIMUM CAPACITY

4 muffin pans

8 muffin pans

16 muffin pans

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

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.

SECTION 4 • MISCELLANEOUS

60.

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NOTES

SECTION 4 • MISCELLANEOUS

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SMOKER OPERATION

SMOKING OVEN CONTROL PANEL

POWER “ON”

INDICATOR

SWITCH

SMOKING

INDICATOR

LIGHT

HOLDING

INDICATOR

LIGHT

COOKING

INDICATOR

LIGHT

SMOKER

TIMER

COOKING

TIMER

ባ

ቤ

ብ

ቧ

ቢ

ቦ

HOLD THERMOSTAT COOK THERMOSTAT

COOKING TIMER

SMOKING TIMER

CONTROLS AND INDICATORS

1. Turn upper oven POWER SWITCH ´ “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 · to 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 » to required cooking temperature.

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

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 ² clockwise 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.

TEMPERATURE GAUGE ³ will indicate the

air temperature inside the oven compartment.

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

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SMOKER OPERATION

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

1. PREPARE OVEN FOR COOKING

4. LOAD PRODUCT ON SHELVES

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.

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.

B. Adjust the inside door vents as indicated in

the individual cooking procedure selected.

C. Insert drip pan on the bottom surface of the

5. LOAD WOOD CHIPS

oven cavity.

A. Take one container load of dry wood chips

2. PREHEAT OVEN

and soak the chips in water for 5 minutes.

A. Turn power switch “ON”.

B. Shake excess water off wood chips.

B. Set “HOLD” thermostat to required holding

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.

temperature.

C. Set “COOK” thermostat to required cooking

temperature.

D. Turn timer knob clockwise to activate “COOK”

6. CLOSE DOOR

thermostat.

A. Keep door closed during the cooking and

E. Allow oven to preheat 45 minutes.

smoking cycle.

3. PREPARE PRODUCT FOR COOKING

7. RESET COOKING TIMER

FOR CORRECT NUMBER OF HOURS

A. Refer to individual cooking instructions.

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

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

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SMOKER OPERATION

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

8. SET SMOKING TIMER

C. Insert a thermometer into the center of the

product to determine if the correct internal

temperature has been reached.

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.

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”

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.

temperature set for the original cooking

period until the correct internal

temperature has been reached.

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

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.

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.

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.

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.

INTERNAL PRODUCT

TEMPERATURE

TIME* IN HOLD CYCLE

REQUIRED BY FOOD CODE

130°F (54°C)

131°F (55°C)

133°F (56°C)

135°F (57°C)

136°F (58°C)

138°F (59°C)

140°F (60°C)

142°F (61°C)

144°F (62°C)

145°F (63°C)

147°F (64°C)

149°F (65°C)

151°F (66°C)

153°F (67°C)

155°F (68°C)

157°F (69°C)

158°F (70°C)

1 HOUR, 52 MINUTES

1 HOUR, 29 MINUTES

56 MINUTES

36 MINUTES

10. DETERMINING IF PRODUCT

IS SUFFICIENTLY COOKED

28 MINUTES

18 MINUTES

A. Allow “COOK” timer to cycle to the

“OFF” position.

12 MINUTES

8 MINUTES

5 MINUTES

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.

4 MINUTES

2 MINUTES, 14 SECONDS

1 MINUTES, 25 SECONDS

54 SECONDS

34 SECONDS

22 SECONDS

14 SECONDS

0 SECONDS

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

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SMOKER OPERATION

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

11. REHEATING

12. SMOKING PROCEDURE OPTIONS:

Many of the procedures listed in the front section of

this guide can be adapted to the Alto-Shaam Smoker.

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.

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

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.

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.

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

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

product. Follow local health (hygiene)

regulations for the internal temperature

required for reheated products.

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.

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 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.

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

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

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

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COOKING & SMOKING GUIDELINES

SMOKED BEEF BRISKET

SMOKED BEEF TONGUE

PRODUCT SPECIFICATIONS and PREPARATION

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

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.

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).

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

D O O R V E N T S : C L O S E D

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

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT

160°F

150°F

(71°C)

(66°C)

S E T C O O K T H E R M O S TAT

250°F

(121°C)

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

20 minutes per pound for the first roast

(44 minutes per kilogram)

plus

4-1/2 hours for the first pan

PLUS: add 30 minutes for each additional pan.

add 30 minutes for each additional roast

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

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

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

Due to the density of the meat, set smoke timer

for one hour to achieve a medium smoke flavor.

M I N I M U M H O L D I N G T I M E R E Q U I R E D

6 hours

4 hours

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

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

24 hours

8 hours

F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E

165°F (73°C)

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

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

Highly Recommended

Optional

MODELS

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

MODELS

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

-0- for cooking / 2 for smoking

3 per compartment

NUMBER OF SHELVES

per compartment

3 to 4 roasts

5 tongues per pan

ITEMS PER SHELF

12 roasts - up to 100 lb (45 kg)

per compartment

20 beef tongues - 65 lb (30 kg)

per compartment

12" x 20" x 2-1/2" (GN ¹/1)

2 pans in top shelf position

2 pans in 7th shelf position

APPROXIMATE

MAXIMUM CAPACITY

APPROXIMATE

MAXIMUM CAPACITY

none

PANS

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.

SECTION 6 • SMOKING PROCEDURES

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COOKING & SMOKING GUIDELINES

SMOKED FRESH HAMS

SMOKED PORK RIBS

PRODUCT SPECIFICATIONS and PREPARATION

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

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

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

Season as desired and place directly on wire shelves.

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.

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

D O O R V E N T S : C L O S E D

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

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT

160°F

(71°C)

S E T C O O K T H E R M O S TAT

250° to 275°F

250°F

(121° to 135°C)

(121°C)

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

12 minutes per pound for the first ham

(26 minutes per kilogram)

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

PLUS: add 30 minutes for each additional ham.

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

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

3 TO 4 SMOKING CYCLES

1 hour for each smoking cycle

1 hour for medium smoked flavor

* FILL WOOD CHIP CONTAINER FOR EACH CYCLE

M I N I M U M H O L D I N G T I M E R E Q U I R E D

2 hours

1-1/2 hours

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

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

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

10 hours

sauce can be added to the ribs immediately before serving.

F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E

100°F (71°C)

160° to 170°F (71° to 77°C) WELL DONE

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

Optional

MODELS

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

2 per compartment

3 to 4 hams

MODELS

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

2 rib rack OR 3 flat wire shelves

13 slabs per rib rack shelf.

per compartment

NUMBER OF SHELVES

14 to 18 slabs per flat wire shelf.

ITEMS PER SHELF

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

per compartment

60 lb (27 kg)

APPROXIMATE

MAXIMUM CAPACITY

APPROXIMATE

MAXIMUM CAPACITY

per compartment

18” x 26” x 1” WITH WIRE SHELVES

none

PANS

(GN 2/1 x 20mm NO 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.

SECTION 6 • SMOKING PROCEDURES

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COOKING & SMOKING GUIDELINES

SMOKED DUCK

SMOKED TURKEY

PRODUCT SPECIFICATIONS and PREPARATION

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

Turkey, Whole: 25 lb (11 kg)

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

directly on wire shelves.

Turkey must be fully thawed. Season as desired. Rub

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

directly on wire shelves.

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

D O O R V E N T S : C L O S E D

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

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT

160°F

(71°C)

S E T C O O K T H E R M O S TAT

300°F

275°F

(149°C)

(135°F)

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

10 minutes per pound for the first turkey

(22 minutes per kilogram)

plus

3-1/2 to 4 hours

add 30 minutes for the second turkey.

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

1 hour

M I N I M U M H O L D I N G T I M E R E Q U I R E D

1 hour

1 to 2 hours

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

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

8 hours

10 hours

F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E

185° to 190°F (85°to 88°C)

185°F (85°C)

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

Highly Recommended. When cooking and holding

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

Not Recommended

MODELS

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

MODELS

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

2 per compartment

1 per compartment

NUMBER OF SHELVES

6 ducks per shelf

2 turkeys

ITEMS PER SHELF

12 ducks - 60 lb (27 kg)

per compartment

2 turkeys

APPROXIMATE

MAXIMUM CAPACITY

APPROXIMATE

MAXIMUM CAPACITY

per compartment

none

PANS

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.

SECTION 6 • SMOKING PROCEDURES

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COOKING & SMOKING GUIDELINES

SMOKED FISH FILLETS

WHOLE SMOKED SALMON

PRODUCT SPECIFICATIONS and PREPARATION

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

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

*Haddock may be substituted.

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.

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

D O O R V E N T S : C L O S E D

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

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT

160°F

(71°C)

S E T C O O K T H E R M O S TAT

250°F

275°F

(121°C)

(135°C)

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

2 to 2-1/2 hours

1-1/2 to 2 hours

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

1 hour

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

1 hour for mild smoke flavor

FILL WOOD CHIP CONTAINER TWICE AND SMOKE

2 HOURS FOR HEAVY SMOKE FLAVOR

M I N I M U M H O L D I N G T I M E R E Q U I R E D

none

1 to 2 hours

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

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

3 to 4 hours

10 hours

F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E

150°F (66°C)

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

Not Recommended

MODELS

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

MODELS

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

none

2 per compartment

NUMBER OF SHELVES

2 pans per shelf position

1 full-size sheet pan

ITEMS PER SHELF

6 pans

3 full-size sheet pans - 6 whole salmon

per compartment

APPROXIMATE

MAXIMUM CAPACITY

APPROXIMATE

MAXIMUM CAPACITY

per compartment

18" x 26" x 1"

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

PAN PLACEMENT: Position 1, 4, & 7

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

PANS

FROM THE TOP OF THE OVEN

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.

SECTION 6 • SMOKING PROCEDURES

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COOKING & SMOKING GUIDELINES

SMOKED SHRIMP

PRODUCT SPECIFICATIONS and PREPARATION

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.

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

D O O R V E N T S : C L O S E D

SET HOLD THERMOSTAT

SET COOK THERMOSTAT

160°F

250°F

(71°C)

(121°C)

SET COOKING TIMER

45 minutes to 1 hour

M I N I M U M H O L D I N G T I M E R E Q U I R E D

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

none

1 hour

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

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

150° to 160°F (66° to 71°C)

OVERNIGHT COOK & HOLD

Not Recommended

ADDITIONAL INFORMATION • NOTES

MODELS

7 6 7 - S K

1 7 6 7 - S K

NUMBER OF SHELVES

ITEMS PER SHELF

1 full-size sheet pan

4 half-size sheet pans

1 full-size sheet pan

8 full-size sheet pans

APPROXIMATE

MAXIMUM CAPACITY

18" x 13" x 1"

on shelves

18" x 26" x 1"

on shelves

PANS

CAPACITIES ARE BASED ON U.S.

PAN SIZES. GASTRONORM PANS

MAY HOLD MORE OR LESS THAN

THE FOOD QUANTITIES INDICATED.

(GN ¹/1: 530 x 325 x 20mm)

(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.

SECTION 6 • SMOKING PROCEDURES

70.

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COOKING & SMOKING GUIDELINES

COLD SMOKED SALMON

S M O K I N G P RO C E D U R E

PRODUCT SPECIFICATIONS and PREPARATION

OVEN MUST BE AT ROOM TEMPERATURE BEFORE

BEGINNING THE COLD SMOKE PROCEDURE.

SAUMON FUME: Fresh Salmon Fillets

2-1/2 to 4 lb (1 to 2 kg) each

INGREDIENTS REQUIRED

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.

Fresh Salmon Fillets or Sides

Sea Salt: Large Crystals

Granulated or Raw Sugar

Fill pan with ice and locate pan in shelf position number 7

(just above wood chip container).

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

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.

D O O R V E N T S : C L O S E D

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.

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.

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.

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.

MODELS

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

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

3 per compartment

NUMBER OF SHELVES

10 to 20 minutes

3 fillets/sides per shelf

ITEMS PER SHELF

OV E N T I M E R E Q U I R E D

9 fillets

APPROXIMATE

MAXIMUM CAPACITY

1-2 hours

per compartment

F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E

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

(GN ¹/1: 325mm x 530mm x 65mm)

PANS

NOT TO EXCEED 77°F (25°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.

SECTION 6 • SMOKING PROCEDURES

71.

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FOOD HOLDING and SANITATION

FOOD HOLDING - FUNCTION & VALUE

GENERAL HOLDING GUIDELINES

In the previous sections, cooking procedures in

the Halo Heat Low Temperature Cooking and

Holding Oven have been emphasized. If practical

to the individual food service operation, these

ovens can also be used without the cooking

function to hold foods at proper serving

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.

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

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.

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

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.

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.

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

72.

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FOOD HOLDING and SANITATION

GENERAL HOLDING CABINET OPERATION

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

FA H R E N H E I T

C E L S I U S

MEAT

BEEF ROAST — Rare

130°F

54°C

1. PREHEAT THE HOLDING CABINET

BEEF ROAST — Med/Well Done

BEEF BRISKET

CORN BEEF

155°F

68°C

TO DESIRED TEMPERATURE FOR 30 MINUTES

160° — 175°F

130°F

71° — 79°C

54°C

PASTRAMI

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.

PRIME RIB — Rare

STEAKS — Broiled/Fried

RIBS — Beef or Pork

VEAL

140° — 160°F

160°F

60° — 71°C

71°C

160° — 175°F

71° — 79°C

HAM

PORK

LAMB

POULTRY

CHICKEN — Fried/Baked

DUCK

160° — 175°F

71° — 79°C

TURKEY

GENERAL

FISH/SEAFOOD

FISH — Baked/Fried

LOBSTER

160° — 175°F

71° — 79°C

2. LOAD THE CABINET WITH HOT FOOD ONLY.

The purpose of the holding cabinet is to maintain

hot food at proper serving temperature.

SHRIMP — Fried

BAKED GOODS

BREADS/ROLLS

120° — 140°F

49° — 60°C

MISCELLANEOUS

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES

HORS D'OEUVRES

PASTA

Only HOT food should be placed into the cabinet.

160° — 175°F

80° — 100°F

150° — 160°F

160° — 175°F

160° — 180°F

180°F

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

82°C

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.

PIZZA

POTATOES

PLATED MEALS

SAUCES

140° — 165°F

140° — 200°F

160° — 175°F

60°— 74°C

60° — 93°C

71° — 79°C

SOUP

VEGETABLES

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)

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED

GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON

INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL

HELATH (HYGIENE) REGULATIONS FOR ALL INTERNAL

TEMPERATURE REQUIREMENTS.

SECTION 7 • FOOD HOLDING AND SANITATION

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73.

FOOD HOLDING and SANITATION

SANITATION and HANDLING

The most accurate method of measuring safe

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.

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.

HOT FOODS

40° to 140°F DANGER ZONE

70° to 120°F CRITICAL ZONE 21° to 49°C

140° to 165°F SAFE ZONE 60° to 74°C

4° to 60°C

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.

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

0°F or BELOW

CRITICAL ZONE

-18° to 0°C

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.

SAFE ZONE -18°C or BELOW

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.

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.

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.

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.

SECTION 7 • FOOD HOLDING AND SANITATION

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74.

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 heated food m ust be m aintained at 140°F to

150°F (60°C to 65°C) after being heated . Food s

that have been heated followed by refrig erated

storag e m ust be reheated to a m inim um of

165°F (74°C) to prevent bacteria g rowth.

G 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.

G Employees serving food, preparing food, or washing

utensils must wear an effective hair covering.

G Employees must wash their hands before serving

or preparing food.

G Soap and towels must be provided at the hand-sink

which must only be used for washing hands.

G No smoking or use of tobacco products is allowed

SUMMARY

in the food preparation or service area.

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:

G All serving containers must be stored with food

contact surfaces covered or in the down position.

G 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.

G Food preparation surfaces must not be used for

the storage of non-food items.

Center for Food Safety and Applied Nutrition

Food and Drug Administration

PHONE: 1-888-SAFEFOOD

www.foodsafety.gov

G All cold food must be stored at or below 40°F (4°C).

G Frozen foods must not be thawed at room

temperature nor in water. Use the cooler for

thawing and thaw foods slowly.

SECTION 7 • FOOD HOLDING AND SANITATION

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75.

Alto-Shaam has established a twenty-four hour emergency

service call center to offer immediate customer access to

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.

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COOK/HOLD/SERVE SYSTEMS

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t

P. O . B o x 4 5 0

M e n o m o n e e F a l l s , W i s c o n s i n 5 3 0 5 2 - 0 4 5 0

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

PRINTED IN U.S.A.

#566 • 10/08

PRICE: U.S.$15.00

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