Stimmen - 5, Durchschnittliche Bewertung: 4.2 ( )

Hersteller: Alto-Shaam Dateigröße: 3.58 mb Dateiname: a3bfd0f5-afcd-4d19-9b14-869f45304321.pdf Unterrichtssprache:

O. B o x 4 5 0 M e n omo n e e F a l l s , Wi 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. SECTION 1 • Low Temperature Cooking Introduction Alto-Shaam Halo Heat . . . . . . . . . . . . . . . . . . . 1 Low Temperature Cooking Facts Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2 Shrinkage Control and Cooking Time . . . . . . . 3 Preventing Bacteria Growth . . . . . . . . . . . . . . 3 Labor and Equipment Cost Reduction . . . . . . 4 Options and Accessories . . . . . . . . . . . . . . . . . 5 SECTION 2 • Low Temperature Cooking Operation General Operation — Manual Ovens Oven Characteristics . . . . . . . . . . . . . . . . . . . . 6 Start-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Control Panel Identification . . . . . . . . . . . . . . 7 Cooking & Holding Procedures . . . . . . . . . 8-10 Chef Operating Tips . . . . . . . . . . . . . . . . . . . . 11 SECTION 3 • Cleaning and Maintenance . . 12-13 SECTION 4 • Cooking Guideline Product Index . . . . . . . . . . . . . . . . . . . . . . . . . 14 Oven Preheating Instructions . . . . . . . . . . . . 14 Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-25 Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27-28 Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-34 Processed Meats . . . . . . . . . . . . . . . . . . . . . . . 35 Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-44 Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45-47 Miscellaneous . . . . . . . . . . . . . . . . . . . . . . 48-60 SECTION 5 • Smoker Operation General Operation — Smokers Control Panel and Operation . . . . . . . . . . . . . 62 Cooking/Smoking/Holding Procedures . . . . 63 Smoking Times . . . . . . . . . . . . . . . . . . . . . . . . 64 Smoking Procedure Options . . . . . . . . . . . . . 65 Care and Cleaning . . . . . . . . . . . . . . . . . . . . . 65 SECTION 6 • Cooking & Smoking Guidelines Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 66 Smoked Beef Tongue . . . . . . . . . . . . . . . . . . . 66 Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 67 Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 67 Smoked Duck . . . . . . . . . . . . . . . . . . . . . . . . . 68 Smoked Turkey . . . . . . . . . . . . . . . . . . . . . . . . 68 Smoked Fish Fillets . . . . . . . . . . . . . . . . . . . . 69 Smoked Salmon, Whole . . . . . . . . . . . . . . . . . 69 Smoked Shrimp . . . . . . . . . . . . . . . . . . . . . . . 70 Cold Smoked Salmon . . . . . . . . . . . . . . . . . . . 71 SECTION 7 • Food Holding and Sanitation Food Holding - Function & Value . . . . . . . . . 72 General Holding Guidelines . . . . . . . . . . . . . 72 General Holding Cabinet Operation . . . . . . . 73 Holding Temperature Range . . . . . . . . . . . . . 73 Sanitation and Handling . . . . . . . . . . . . . . . . 74 Food Safety Guidelines . . . . . . . . . . . . . . . . . 75 SECTION 1 • LOW TEMPERATURE COOKING INTRODUCTION 1. Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat. The heating method provided by Halo Heat low temperature cooking and holding ovens consists of an electric thermal cable that encircles the entire cooking and holding chamber. This creates a gentle blanket or HALO of radiant heat — surrounding food with a consistent and uniform temperature with no air movement inside the oven compartment. This gentle heating concept cooks at low temperatures and at a high level of humidity to preserve product moisture, flavor, and nutrition. Halo Heat ovens are designed to convert automatically from a cooking temperature to a holding temperature where the product can remain until it is ready to be served. Halo Heat is an entirely different system of cooking. Utilizing this uniform heat source, Halo Heat dramatically reduces meat shrinkage; provides natural enzyme (aging) action for more tender, flavorful meat; and preserves natural juices along with nutritional values in all foods. Halo Heat cooking reduces energy cost, cuts back on labor and handling and solves kitchen space problems. There is no mechanical ventilation or oven hood necessary in most areas so the ovens can be moved wherever they are needed. Read this booklet carefully. Halo Heat is a cooking system that requires minimal care once you have learned the basic principles. For best results with many products, we recommend you start your cooking cycle the evening before — for serving the next day. In many areas, off-peak power rates are also lower at night. If anything you cook in a Halo Heat low temperature cooking and holding oven doesn’t meet your highest standards of quality, please contact one...

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