Alto-Shaam VAE-55F(S) Instrukcja Naprawy Pobierz pdf (Strona 2)

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LOW TEMPERATURE COOKING AND HOLDING OVENS

GENERAL INDEX

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Introduction

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

Low Temperature Cooking Facts

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

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

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

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

Capacities and Dimensions................................5

Options and Accessories ................................... 6

Operation

General Operation — Deluxe Control Ovens

Oven Characteristics ......................................... 7

Start-Up ............................................................. 7

Control Features ................................................8

General Operation ....................................... 9-16

Chef Operating Tips ........................................17

Food Holding and Sanitation

Reheating .........................................................18

Holding Times .................................................18

Food Holding - Function & Value .................. 19

General Holding Guidelines ........................... 20

Holding Temperature Range .......................... 20

Food Holding and Sanitation ..........................21

Food Safety Guidelines ................................... 22

Cleaning and Maintenance .............................. 23-24

Cooking Guidelines

Product Index .................................................. 25

Quick Reference ...............................................25

Beef ............................................................ 26-29

Veal ................................................................. 29

Lamb ................................................................ 30

Pork ............................................................ 31-33

Processed Meats .............................................. 33

Poultry .........................................................34-37

Fish .................................................................. 38

Miscellaneous ............................................. 39-45

Cooking & Smoking Guidelines

Beef Brisket ..................................................... 46

Pastrami ...........................................................46

Beef Tongue..................................................... 46

Fresh Hams ..................................................... 47

Pork Ribs ......................................................... 47

Pork Butt ..........................................................47

Pork Belly .........................................................48

Duck ................................................................ 48

Turkey ............................................................. 48

Fish Fillets ....................................................... 49

Salmon, Whole ................................................ 49

Shrimp ............................................................. 49

Cold Smoked Salmon ...................................... 50

Cold Smoked Canned Tomatoes ...................... 51

1 2 3 4 5 6 7 ... 54 55

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Alto-Shaam VAE-55F(S) Instrukcja Naprawy Strona 2

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