Alto-Shaam VAE-55F(S) Instrukcja Naprawy Strona 28
- Strona / 55
- Spis treści
- BOOKMARKI
Oceniono. / 5. Na podstawie oceny klientów
PRODUCT INDEX
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COOKING GUIDELINES
BEEF
Beef Brisket ................................................26
Beef Short Ribs ..........................................26
Beef Short Ribs, Braised ............................26
Beef Striploin .............................................27
Prime Rib (#109) ........................................ 27
Prime Rib, Special ......................................27
Corned Beef ...............................................28
Ribeye Roll ................................................. 28
Beef Round .................................................28
Beef Round, cafeteria/steamship ................29
Tenderloin .................................................29
Veal Loin .................................................... 29
LAMB
Lamb, Leg ..................................................30
Lamb Racks (Frenched) .............................30
Lamb Shanks .............................................. 30
PORK
Pork Leg, Fresh .......................................... 31
Ham, Cured & Smoked .............................31
Pork Chops ................................................31
Pork Loin ...................................................32
Pork Shoulder ............................................32
Pork Ribs ....................................................32
Pig, Whole ..................................................33
PROCESSED MEATS
Sausage ......................................................33
POULTRY
Chicken, Pieces & Halves .......................... 34
Chicken, Whole ..........................................34
Chicken, Fried two-step method .................35
Cornish Hens .............................................35
Duck, Whole ..............................................36
Duck Confit ................................................36
Turkey ........................................................36
Turkey Breast .............................................37
Turkey Roll ................................................37
FISH
Fish, Baked .................................................38
Salmon Steaks ............................................38
Trout ..........................................................38
MISCELLANEOUS
Quiche ........................................................39
Rice .............................................................39
Baked Egg Custard ....................................39
Au Gratin Potatoes ....................................40
Canning ...................................................... 40
Crème Brulee .............................................40
Tempering Chocolate ................................41
Sheet Cake .................................................41
Cheese Cake ............................................... 41
Frozen Convenience ....................................... 42-43
Precooked Frozen Finger Foods ................44
Breakfast Sandwiches ................................44
Cookies.......................................................45
Proofing Dough .........................................45
SMOKING
Beef Brisket ................................................46
Pastrami .....................................................46
Beef Tongue ...............................................46
Ham ............................................................47
Ribs ............................................................47
Pork Butt ....................................................47
Pork Belly...................................................48
Turkey ........................................................48
Fish Fillets ..................................................49
Whole Salmon ............................................49
Shrimp ........................................................49
Cold Smoked Salmon ................................50
Cold Smoked Canned Tomatoes ...............51
1. Press and release ON/OFF key.
2. Press HOLD key.
3. Press UP/DOWN ARROW keys to set Hold temperature.
4. Press COOK key.
5. Press UP/DOWN ARROW keys to set Cook temperature.
6. If cooking by probe, press PROBE key.
If cooking by time, press TIME key.
7. Press UP/DOWN ARROW keys to set Cook time.
8. If Smoking, press SMOKE key.
9. Press UP/DOWN ARROW keys to set Smoke time.
10. Close oven door. Wait for audible signal to indicate oven
has preheated.
11. Press START key.
On/Off
Key
Hold
Key
UP/Down
Arrows
Cook
Key
Probe
Key
Time
Key
Start
Key
Smoke
Key
Quantities listed in this section are per oven compartment
- GENERAL INDEX 2
- LOW TEMPERATURE 4
- COOKING INTRODUCTION 4
- INTRODUCTION 5
- OPERATION 10
- IMPORTANT 11
- Hot Smoke Procedure 18
- Cold Smoke Procedure 18
- SMOKING TIMES 19
- FOOD HOLDING AND SANITATION 21
- DANGER 26
- COOKING GUIDELINES 28
- BEEF, LAMB, VEAL 29
- PORK, PROCESSED MEATS 34
- CHICKEN, PIECES 37
- AND HALVES 37
- CHICKEN, WHOLE 37
- CHICKEN, FRIED 38
- (two-step method**) 38
- CORNISH HENS 38
- MISCELLANEOUS 42
- SMOKED BEEF 49
- SMOKED PORK 50
- SMOKED PORK AND POULTRY 51
- SMOKED FISH AND SHRIMP 52
- COLD SMOKING 53
- Price: U.S.$15.00 55
- Printed in the U.S.A 55
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