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Manual Alto-Shaam MN-28656

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  • Alto-Shaam MN-28656 - page 1

    L OW T E M P E R A T U R E C O O K I N G A N D H O L D I N G G U I D E L I N E S Electr onically Operated Ovens ...

  • Alto-Shaam MN-28656 - page 2

    M N - 2 8 6 5 6 • 1 0 / 0 9 L O W T E M P E R AT U R E C O O K I N G A N D H O L D I N G O V E N S G E N E R A L I N D E X W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● F A X : ( 2 6 2 ) 2 5 1 - 7 0 ...

  • Alto-Shaam MN-28656 - page 3

    1. W elcome to the cost saving convenience of Low T emperatur e 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 entir e cooking and ...

  • Alto-Shaam MN-28656 - page 4

    2. LOW TEMPERA TURE COOKING INTRODUCTION ME A T A N D N U TRITION Meat plays a significant role in the diet; therefor e, one of the primary goals in food p reparation is pr oper nutrition. Meat is one of the best sources of pr otein; is a rich source of B vitamins such as thiamine, riboflavin, and niacin; and includes fats, carbohydrates, minerals, ...

  • Alto-Shaam MN-28656 - page 5

    3. LOW TEMPERA TURE COOKING INTRODUCTION T O C A L C U L A T E M E A T S H R I N K A G E ST ARTING WEIGHT (Weight of Raw Product) - MI NU S: ENDING WEIGHT (Weight of Cooked Product) E Q U A L S : A M O U N T O F S H R I N K A G E AMOUNT OF SHRINKAGE (T otal Weight Lost in Cooking) ÷ D I V I D E D B Y : ST ARTING WEIGHT (Weight of Raw Product) E Q ...

  • Alto-Shaam MN-28656 - page 6

    4. LOW TEMPERA TURE COOKING INTRODUCTION L A BOR A N D E QU IP ME N T C OST RE DU C TION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls ar e 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 ad ...

  • Alto-Shaam MN-28656 - page 7

    5. LOW TEMPERA TURE COOKING INTRODUCTION C O M P A C T C O O K & H O L D S i n g l e c o m p a r t m e n t o v e n w i t h e l e c t r o n i c c o n t r o l s a n d p r o b e . A l l s t a i n l e s s s t e e l c o n s t r u c t i o n . S t a c k a b l e d e s i g n . D O U B L E C O M P A RT M E N T Dual control, double compartment oven with 5 ...

  • Alto-Shaam MN-28656 - page 8

    6. LOW TEMPERA TURE COOKING INTRODUCTION E L E C T R O N I C C O O K & H O L D O V E N — O P T I O N S & A C C E S S O R I E S DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250 BU MP E R, F U L L P E RIME TE R RU BBE R 5009767 5005103 5004861 5006782 — C A R VIN G H OL DE R P R I M E R I B S T E A M S H I P R O U N D HL-2 ...

  • Alto-Shaam MN-28656 - page 9

    S T A R T - U P 7. LOW TEMPERA TURE COOKING INTRODUCTION OVEN CHARACTERISTICS The cabinet is equipped with a special, low-heat- density , heating cable. Through the H a lo H e a t ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to provide an evenly applied heat sour ce, controlled by an oven sensor ...

  • Alto-Shaam MN-28656 - page 10

    CONTROL IDENTIFICA TION & FUNCTION 8. 1. ON/OFF KEY • T h e O N / OFF c o n t r o l s y s t e m k e y o p e r a t e s t h e functions of the control panel. If ther e is any power loss during operation, the O N / OFF indicator light will flash. T o clear , push key and release. 2. COOK KEY • T emperature range 200° to 325°F (93° to 162°C ...

  • Alto-Shaam MN-28656 - page 11

    CONTROL IDENTIFICA TION & FUNCTION 9. 11. S TA R T K E Y • Used to initiate a selected mode sequence when pressed and r eleased. Any mode of operation can be s t o p p e d b y p r e s s i n g a n d h o l d i n g t h e S t a r t K e y u n t i l t h e c o n t r o l p r o d u c e s a n a u d i b l e s i g n a l . 12. G R E E N I N D I C AT O R L ...

  • Alto-Shaam MN-28656 - page 12

    CONTROL IDENTIFICA TION & FUNCTION 10. T o turn th e oven con trol pan el O N and O FF : Pr e s s a n d h o ld t h e O N / O F F K e y f o r t h r e e seconds. The oven will beep once. The O N / OFF indicator light will illuminate for o v e n O N c o n d i t i o n a n d w i l l g o o u t f o r a n O F F condition. T o S t o p a n Op e r a t io ...

  • Alto-Shaam MN-28656 - page 13

    CONTROL IDENTIFICA TION & FUNCTION 1 1 . Be e p e r V o lu m e S e l e c t io n Wi t h t h e c o n t r o l i n t h e OF F m o d e , p r e s s an d h o ld the D o w n ▼ A r r o w k e y . After 4 seconds, the display will indicate o n e o f t h e f o u r v o l u m e l e v e l s c o n s i s t i n g o f “ 0 ” f o r volume OFF t o s e t t i n ...

  • Alto-Shaam MN-28656 - page 14

    CONTROL OPERA TION 12. PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F key will illuminate. • The oven will beep for one second and w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e . • The amber hold indicator will illuminate. • The previously set hold temperature will be ...

  • Alto-Shaam MN-28656 - page 15

    CONTROL OPERA TION 1 3 . COOK BY TIME: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y w i l l i l l u m i n a t e . • T h e o v e n w i l l b e e p f o r o n e s e c o n d a n d w i l l b e g i n o p e r a t i n g i n t h e h o l d m o d e . • The amber hold indicator will illumi ...

  • Alto-Shaam MN-28656 - page 16

    TO COOK BY PROBE: P R E S S P R O B E K E Y • Last set internal product temperatur e is displayed. ➥ T o c h a n g e t h e i n t e r n a l p r o d u c t t e m p e r a t u r e , p r e s s t h e U p ▲ o r D o w n ▼ A r r o w k e y . T O C O O K B Y T I M E : P R E S S T I M E K E Y • L a s t s e t t i m e i s d i s p l a y e d . ➥ T o c h ...

  • Alto-Shaam MN-28656 - page 17

    ERASING A COOKING PROGRAM: T o e r a s e a p r o g r a m n o l o n g e r u s e d , o r t o r e v i s e a p r e v i o u s l y p r o g r a m m e d P r e s e t K e y , t h e o v e n m u s t b e i n e i t h e r t h e p o w e r - u p h o l d m o d e o r i n t h e p r e h e a t m o d e . T h e o v e n c a n n o t b e r u n n i n g a P r e s e t M e n u p ...

  • Alto-Shaam MN-28656 - page 18

    CONTROL OPERA TION 16. C OOKING WITH PRESET MENU KEYS: PRESS AND RELEASE O N / O F F K E Y. • T h e g r e e n i n d i c a t o r l i g h t o n t h e O N / O F F k e y will illuminate. • The oven will beep for one second and will begin operating in the hold mode. • The amber hold indicator will illuminate. • The previously set hold temperatur ...

  • Alto-Shaam MN-28656 - page 19

    1. PREP ARE OVEN FOR COOKING A. Insert and adjust the requir ed number of shelves inside the cooking compartment. P l a c e t h e c u r v e d e d g e o f t h e s h e l f t o w a r d t h e back of the oven. B. Adjust the inside door vents as indicated in t h e i n d i v i d u a l c o o k i n g p r o c e d u r e s e l e c t e d . C. Insert drip pan d ...

  • Alto-Shaam MN-28656 - page 20

    CONTROL OPERA TION 18. CHEF OPERA TING TIPS 1 . For cooking specific products, r efer to individual cook and hold instructions. 2 . When cooking at 250°F (121°C), it takes approximately one hour for the cooking t e m p e r a t u r e t o d e c r e a s e t o t h e s e l e c t e d holding temperature. During this one hour time period, the product wi ...

  • Alto-Shaam MN-28656 - page 21

    CLEANING & MAINTENANCE 1 9 . P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S I t i s i m p o r t a n t t o g u a r d a g a i n s t c o r r o s i o n i n t h e c a r e o f stainless steel surfaces. H a r s h , c o r r o s i v e , o r inappropriate chemicals can c o m p l e t e l y d e s t r o y t h e protective surface layer of sta ...

  • Alto-Shaam MN-28656 - page 22

    CLEANING & MAINTENANCE 20. 1. CLEAN THE OVEN DAIL Y Disconnect the oven from the power sour ce. 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 deter gent or grease solvent at the recommended ...

  • Alto-Shaam MN-28656 - page 23

    C O O K I N G P R O C E D U R E G U I D E L I N E I N D E X NO TE: A L L C A P A C I T I E S SH OW N I N T H I S M A N U A L A RE B A SE D O N U . S . PA N SI Z E S . GA ST R O N O R M P A N S M AY H O L D M O R E O R L E S S T H A N T H E F OO D Q U A N TI T I E S I N DI C AT E D . 2 1 . COOKING PROCEDURES GUIDELINE INDEX B E E F Beef Brisket 23 R ...

  • Alto-Shaam MN-28656 - page 24

    COOKING NOTES 22. ...

  • Alto-Shaam MN-28656 - page 25

    23. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S B e e f B r i s k e t , F r e s h : 9 t o 1 3 l b ( 4 t o 6 k g ) Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves. E L E C T R O N I C O V E N C O O K I N G G U I D E L I ...

  • Alto-Shaam MN-28656 - page 26

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S L o i n , St r i p L o i n , S h o r t - C u t , Bo n e l e s s : 8 t o 1 2 l b ( 4 t o 5 k g ) Season as desired. Place roasts dir ectly on the wire shelves with fat side down. Place larger roasts towar d the top of the oven compartment. ELECTR ONIC ...

  • Alto-Shaam MN-28656 - page 27

    25. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S Sh o r t R i b s : 2 t o 3 l b ( 1 t o 1 , 3 k g ) , 1 0 - 1 2 o z . p o r t i o n s Season as desired. Place ribs side-by-side in pans. F or an overnight cook and hold, cover pans loosely with clear plastic wrap to retain additional pr oduct ...

  • Alto-Shaam MN-28656 - page 28

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S C o r n e d B e e f : 9 t o 1 2 l b ( 4 t o 5 k g ) Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wir e shelf. ELECTR ONIC O VEN COOKING GUIDELINES CORNED BEEF 6 or More Hours 24 Hours COOKING BY PRODU ...

  • Alto-Shaam MN-28656 - page 29

    27. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S G roun d B eef (f r es h, n ot f rozen ): 5 oz (142 grams) p er pat ty (mi ni mum) Gr o u nd Be e f, fr o z e n : 5 o z ( 1 4 2 g r a m s ) p e r p a t t y ( MI N IM U M ) Place hamburger patties side-by-side dir ectly on sheet pans. AD DI T ...

  • Alto-Shaam MN-28656 - page 30

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S B e e f R i b , R o a s t R e a d y, w i t h F a t C a p , # 1 0 9 : 2 0 l b ( 9 k g ) Av e r a g e We i g h t Season as desired. Place roasts directly on wire shelves with the larger r oasts toward the top of the oven compartment. ELECTR ONIC O VEN C ...

  • Alto-Shaam MN-28656 - page 31

    29. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S Bee f Rib, Ro a s t Re a d y Spe c ia l , T ie d : 1 4 t o 1 8 lb ( 6 t o 8 kg ) Av e r a g e Weig h t Season as desired. Place roasts directly on wire shelves with the larger r oasts toward the top of the oven compartment. E L E C T R O N I ...

  • Alto-Shaam MN-28656 - page 32

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S B e e f R i b e y e R o l l , L i p O n , # 1 1 2 A : 8 t o 1 2 l b ( 3 t o 5 k g ) Season as desired. Place roasts dir ectly on the wire shelves, fat side down. Place larger roasts towar d the top of the oven compartment. ELECTR ONIC O VEN COOKING GU ...

  • Alto-Shaam MN-28656 - page 33

    31. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S B e e f R o u n d , T o p ( I n s i d e ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) B e e f R o u n d , B o t t o m ( G o o s e n e c k ) , U n t r i m m e d : 1 4 t o 2 3 l b ( 6 t o 1 0 k g ) S eason as desired. Place roasts d ...

  • Alto-Shaam MN-28656 - page 34

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Any one of a variety of beef round used for carving on a buf fet line. May be bone-in or boneless and may have a handle o n o r o f f a s r e q u i r e d . W E IGH T RA N GE : 4 0 t o 5 0 l b ( 1 8 t o 2 3 k g ) 5 0 t o 8 0 l b ( 2 3 t o 3 6 k g ) Mea ...

  • Alto-Shaam MN-28656 - page 35

    33. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S B e e f L o i n , F u l l T e n d e r l o i n , Si d e M u s c l e O f f , Sk i n n e d : 4 t o 6 l b ( 2 t o 3 k g ) Season as desired. Place tenderloin directly on wir e shelves. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S ...

  • Alto-Shaam MN-28656 - page 36

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S V e a l L o i n , T r i m m e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place dir ectly on wire shelves. ELECTR ONIC O VEN COOKING GUIDELINES V E A L L O I N 1 Hour 10 Hours • Press the HOLD key . • Press the up and down arr ows to s ...

  • Alto-Shaam MN-28656 - page 37

    OV E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E Optional One-Half Open S E E B E L O W AFTER O VERRIDE: CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE O VEN HAS PREHEA TED . PRESS OR CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE O VEN HAS PREHEA TED . ...

  • Alto-Shaam MN-28656 - page 38

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S R ack , R oas t R eady , S i ngl e, Fren che d: 7-bone Season as desired. Place racks on sheet pans with icing racks inserted in pans. ELECTR ONIC O VEN COOKING GUIDELINES L A M B R A C K S ( FRENCHED ) 1 Hour 4 Hours • Press the HOLD key . • Pres ...

  • Alto-Shaam MN-28656 - page 39

    37. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S P o r k F r e s h H a m : 1 4 t o 1 7 l b ( 6 t o 8 k g ) Season as desired and place dir ectly on wire shelves. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S HAM, FRESH 2 Hours 10 Hours • Press the HOLD key . • Press the ...

  • Alto-Shaam MN-28656 - page 40

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S H a m , B o n e l e s s , Sk i n l e s s , C u r e d a n d Sm o k e d : 1 0 t o 1 4 l b ( 4 , 5 t o 6 k g ) Place ham directly on wir e shelves for cooking. ELECTR ONIC O VEN COOKING GUIDELINES HAM, CURED AND SMOKED 1 to 2 Hours 10 Hours • Press the ...

  • Alto-Shaam MN-28656 - page 41

    39. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S P o r k L o i n , B o n e l e s s , Ti e d : 8 t o 1 0 l b ( 4 t o 5 k g ) Season as desired and place r oasts directly on wire shelves for cooking. E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S PORK LOIN 2 Hours 12 Hours • ...

  • Alto-Shaam MN-28656 - page 42

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Sp a r e r i b s : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) P o r k L o i n , B a c k R i b s ( b a b y b a c k r i b s ) : 1 - 1 / 2 d o w n ( 3 8 k g o r l e s s ) Ribs can be cooked from fr ozen or thawed. Season as desired. Place ribs on sheet pa ...

  • Alto-Shaam MN-28656 - page 43

    41. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S Pork Loin Chops: 6 to 8 oz (170 to 227 grams) approximate weight range, 1-inch to 1-1/2-inches thick (25 to 38mm) or Pork Loin Rib Chops with Pocket ( STUFFED ): 6 to 8 oz (170 to 227 grams), 1-inch to 1-1/2-inches thick (25 to 38mm) Season a ...

  • Alto-Shaam MN-28656 - page 44

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Pork S h oul der , B ost on B utt, B on el es s: 8 to 10 l b (4 to 5 k g) Season as desired and place in pans. ELECTR ONIC O VEN COOKING GUIDELINES PORK SHOULDER 2 Hours 12 Hours COOKING BY PRODUCT PR OBE TEMPERA TURE IS NO T RECOMMENDED FOR THIS ITEM ...

  • Alto-Shaam MN-28656 - page 45

    43. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S S a u s a g e , F r e s h : Any of a variety of processed meat product including bratwurst, Polish sausage, br eakfast links, smoked s a u s a g e , h o t d o g s , e t c . Place sausage side-by-side on sheet pans. Add a sufficient amount of ...

  • Alto-Shaam MN-28656 - page 46

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S Ch ick en B reasts , B one l ess : 4 to 8 oz (1 13 to 227 grams) Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter , or margarine ( O PTIONAL ), and lightly sprinkle with salt, pepper , and paprika. ...

  • Alto-Shaam MN-28656 - page 47

    45. N U M B E R O F S H E L V E S ITEMS PER SHELF A P P R OX I M A T E M A X I M U M C A P AC I T Y P A N S C h i c k e n : 2 - 1 / 2 l b t o 2 - 3 / 4 l b ( 1 , 1 k g t o 1 , 2 k g ) a v e r a g e w e i g h t Clean chicken and remove excess fat. Brush chicken with oil, butter , or margarine ( O P T I O N A L ). Season as desired and s prinkle with ...

  • Alto-Shaam MN-28656 - page 48

    N U M B E R O F S H E L V E S I TEMS P E R S H E L F APPRO XIMA TE MAXIMUM C A P A C I T Y P A N S C h i c k e n , W h o l e : 2 - 1 / 4 l b t o 2 - 3 / 4 l b ( 1 t o 1 , 2 k g ) Clean chicken and remove excess fat. Brush chicken with oil, butter , or margarine ( O P T I O N A L ) . S e a s o n a s d e s i r e d a n d s prinkle with paprika. For be ...

  • Alto-Shaam MN-28656 - page 49

    47. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S R ock Corn is h He n s: 12 oz (340 grams) e ach C l e a n h e n s a n d r e m o v e e x c e s s f a t . F o l d w i n g s a n d t u c k u n d e r t h e b a c k o f t h e b i r d . M a k e a s l i t i n t h e s k i n o f t h e h e n ( L O W E R E ...

  • Alto-Shaam MN-28656 - page 50

    N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S D u c k , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika and place directly on wir e shelves. ELECTRONIC OVEN COOKING GUIDELINES DUCK, WHOLE 1 Hour 8 Hours • Press the HOLD key . • Press the up and down arr ows to ...

  • Alto-Shaam MN-28656 - page 51

    49. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S T u r k e y, W h o l e : u p t o 2 5 l b ( 1 1 k g ) T urkey must be fully thawed. Season as desired. Rub with oil, butter or margarine ( OP T I O N A L ) . P l a c e d i r e c t l y o n w i r e s h e l v e s . ELECTRONIC OVEN COOKING GUIDELINES ...

  • Alto-Shaam MN-28656 - page 52

    N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y P AN S T u r k e y B r e a s t : 1 0 t o 1 5 l b ( 5 t o 7 k g ) T urkey breast should be at a re frigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a pr eheated oven. S eason as desired. Brush with oil, butter , or margarine ( O P T I ...

  • Alto-Shaam MN-28656 - page 53

    51. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S T u r k e y R o l l , P r e c o o k e d , F r o z e n : 8 t o 1 2 l b ( 4 t o 5 k g ) P l a c e f u l l y f r o z e n t u r k e y r o l l s d i r e c t l y o n w i r e s h e l v e s t o r e h e a t . ELECTRONIC OVEN COOKING GUIDELINES TURKEY ROL ...

  • Alto-Shaam MN-28656 - page 54

    N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Fi sh Fi l le ts, Fres h or Froze n: 6 to 8 oz (170 to 227 grams ) Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Season as desired. ELECTRONIC OVEN COOKING GUIDELINES F I S H , B A K E D none 3 to 4 Hours Holding time ...

  • Alto-Shaam MN-28656 - page 55

    53. N U M B E R O F S H E LVE S I T E M S PER SHELF A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Sa l m o n St e a k s : 6 t o 8 o z ( 1 7 0 t o 2 2 7 g r a m s ) , 1 " ( 2 5 m m ) t h i c k Spray or coat sheet pans with oil, butter or margarine. Place steaks side-by-side on sheet pans. Season as desired. ELECTRONIC OVEN COOKING GUID ...

  • Alto-Shaam MN-28656 - page 56

    N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S T r out , Wh ol e: 1 lb (454 grams) dres sed Spray or coat sheet pans with oil. W ipe trout with a damp towel and place side-by-side on sheet pans. Season as desired. ELECTRONIC OVEN COOKING GUIDELINES TROUT none 4 to 6 Hours COOKING BY PRODUCT PR O ...

  • Alto-Shaam MN-28656 - page 57

    55. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S P o t a t o e s , Ba king : 8 0 t o 9 0 c o u nt A l w a y s s t o r e p o t a t o e s a t r o o m t e m p e r a t u r e . W ash potatoes before placing in a pr eheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes d i ...

  • Alto-Shaam MN-28656 - page 58

    N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Prebake the shells in pie plates at 275°F (135°C) for appr oximately 40 minutes. Pour the quiche mixture into the prebaked shells and bake in a pr eheated oven. Quiche is done when product sets up. ELECTRONIC OVEN COOKING GUIDELINES Q U I C H ...

  • Alto-Shaam MN-28656 - page 59

    57. N U M B E R O F SHEL VES I T E M S PER SHELF A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Use converted, long-grain rice only . Follow package directions for pr oportional amounts of rice to liquid. Heat liquid or water to 170°F (77°C) and add rice. Fill pans to half the pan depth and cover pans with foil. ELECTRONIC OVEN COOKING GU ...

  • Alto-Shaam MN-28656 - page 60

    N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Use a favorite custard r ecipe. Pour custard mixtur e into cups to a depth of 2/3 the container height and place cups on a sheet pan. Product volume and cook time is predicated on cup size. N O WA TE R BA TH IS RE QU IRE D. Bake in a pr eheated ...

  • Alto-Shaam MN-28656 - page 61

    59. N U M B E R O F SHEL VES I T E M S PER SHELF A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S 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. ELECTRONIC OVEN COOKING ...

  • Alto-Shaam MN-28656 - page 62

    N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Use a favorite cheese cake recipe or mix. Pour batter into springform pans and bake in a preheated oven. The cheese cake is done when a toothpick inserted in the center is clean when removed. T o prevent cracking, allow the cheese cake to remain ...

  • Alto-Shaam MN-28656 - page 63

    61. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S C H IC KE N N U GG E TS: A p p r o x i m a t e l y 4 0 p e r f u l l - s i z e s h e e t p a n . C ORN DOGS : A p p r o x i m a t e l y 3 0 p e r f u l l - s i z e s h e e t p a n . E GG ROL L S: A p p r o x i m a t e l y 4 0 p e r f u l l - s i ...

  • Alto-Shaam MN-28656 - page 64

    N U M B E R O F S H E LVE S ITEMS P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y P AN S P RE H E A T TH E OVE N . PRODU C T MU ST BE F U L L Y F ROZ E N W H E N P L A C E D IN A PRE H E A TE D OVE N . Leave product in the original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the b ...

  • Alto-Shaam MN-28656 - page 65

    63. ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE ENTRÉ E P A N S PRODUCT SPECIFICA TIONS and PREP ARA TION Frozen convenience entrées r emoved from the original food processor's intact packaging must be tr eated as a product for r eheating. Products for r eheating must reach an internal product temperatur e of 165°F (74°C) for the ...

  • Alto-Shaam MN-28656 - page 66

    ELECTRONIC OVEN COOKING GUIDELINES FROZEN CONVENIENCE POR TIONED ENTRÉ E S PRODUCT SPECIFICA TIONS and PREP ARA TION 64. O V E R N I G H T C O O K & H O L D : D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E Not Recommended Closed 140°F (60°C) AFTER OVERRIDE: CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE ...

  • Alto-Shaam MN-28656 - page 67

    65. NUMBER OF SHEL VES ITEMS PER SHELF APPROXIMA TE MAXIMUM CAP ACITY PAN S Th aw b is cu its , cro issa nts, o r En gl is h mu f fi ns a nd s li ce h or iz on ta ll y . Pl ac e eac h ingr edi ent on t he l ow er h al f of t he b r ea d sl ice i n the fo ll ow in g or der . 1. Sa us ag e pa tt y , ham sl ices , or p r ecoo ke d ba co n, f r oz en o ...

  • Alto-Shaam MN-28656 - page 68

    N U M B E R OF SHEL VES ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S Prem i x ed f rozen comm erci al cook ie dou gh at room tempe r ature . Prem i x ed f rozen comm erci al cook ie dou gh pi ece s. P reheat oven at 325°F (163°C) for a minimum of one hour . Line full-size sheet pans with baking pan liners. Use a nu ...

  • Alto-Shaam MN-28656 - page 69

    67. N U M B E R O F S H E LVE S I T E M S P E R S H E L F APPROXIMA TE M A X I M U M C A PAC I T Y PAN S F ROZ E N P RE C OOKE D DOU GH N U TS 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 fr ozen state. For more even heating, place pans with sol ...

  • Alto-Shaam MN-28656 - page 70

    N U M B E R O F S H E LVE S ITEMS P E R S H E L F A P P R O X I M AT E M A X I M U M C A PAC I T Y PAN S For use with dough in the form of loaves or rolls as r equired. Capacities shown are provided as a general guideline only and will depend on the size and shape of the selected items to be proofed. Additional wire shelves may be r equired for max ...

  • Alto-Shaam MN-28656 - page 71

    69. CLOSE THE O VEN DOOR . W AIT FOR THE AUDIBLE SIGNAL T O INDICA TE O VEN HAS PREHEA TED . PRESS OR CLOSE THE O VEN DOOR . W AIT FOR THE A UDIBLE SIGNAL TO INDICA TE O VEN HAS PREHEA TED . PRESS OR NUMBER OF SHEL VES ITEMS PER SHELF APPRO XIMA TE MAXIMUM CAP ACITY P A N S PR OCEDURE BLANK: ELECTR ONIC O VEN COOKING • Press and r elease control ...

  • Alto-Shaam MN-28656 - page 72

    70. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 1. PREP ARE UNIT FOR COOKING A. Insert and adjust the requir ed number of shelves inside the cooking cavity . Insert each shelf with curved edge of the shelf toward the back of the oven. B. Adjust the inside door vents as indicated in the individual cooking procedur e selected. N O T ...

  • Alto-Shaam MN-28656 - page 73

    71. SMOKER OPERA TION COOKING • SMOKING • HOLDING PROCEDURES 3 . P R E PA R E P R O D U C T F O R C O O K I N G A. Refer to individual cooking instructions. 4 . P R E PA R E W O O D C H I P S A. T ake one container load of dry wood chips and soak the c h i p s i n w a t e r f o r 5 to 10 minutes. B. Shake excess water of f wood chips. C. Remove ...

  • Alto-Shaam MN-28656 - page 74

    72. SMOKER OPERA TION C O O K I N G • S M O K I N G • H O L D I N G P R O C E D U R E S T H E O V E N M U S T B E A T R O O M TEMPERA TURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE. A . P r e s s p o w e r s w i t c h “ ON . ” B . P r e s s H O L D K E Y . • P r e s s t h e u p ▲ ▲ and down ▼ ▼ a r r o w keys to set HOLD temperatu ...

  • Alto-Shaam MN-28656 - page 75

    B ee f Br is ke t , F r e sh : 9 t o 1 3 lb ( 4 t o 6 kg ) Season brisket as desired. Place brisket directly on wire shelves, fat side down. Briskets can also be wrapped in clear plastic wrap for the cooking, smoking, and holding f u n c t i o n ( O P T I O N A L ) . NOTE: Due to the density of this cut of meat a s m o k i n g t i m e o f 1 h o u r ...

  • Alto-Shaam MN-28656 - page 76

    P o r k F r e s h H a m : 14 to 17 lb (6 to 8 kg) Season as desired and place hams directly on wire shelves. N O T E : This product requires 3 to 4 smoke cycles of 1 hour each with a full wood chip container for each cycle. Press the SMOKER key and reset the smoke timer to one hour for each cycle. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 2 Hour ...

  • Alto-Shaam MN-28656 - page 77

    S p a r e r ibs o r P o r k L o in , Ba c k Ri bs ( B A B Y B A C K R I B S ) : 1-1/2 down (38 kg or less) R i b s c a n b e c o o k e d f r o z e n o r t h a w e d . S e a s o n a s d e s i r e d . Place ribs on sheet pans, slightly overlapping, or use rib rack shelves for more even smoke penetration. If desired, barbecue sauce can be included wit ...

  • Alto-Shaam MN-28656 - page 78

    D u c k , W h o l e : 4 t o 5 l b ( 2 k g ) Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES 1 Hour 8 H o u r s • P r e s s t h e C O O K k e y . • Press the up and down arrows to set the cooking temperature to 300°F (149°C). • P r e s s a n d r e l e a s e c o n ...

  • Alto-Shaam MN-28656 - page 79

    T u r k e y W h o l e : 25 lb (1 1 kg) T urkey must be fully thawed. Season as desired . R u b w i t h o i l , b u t t e r, o r m a r g a r i n e ( O P T I O N A L ) . N O T E : When cooking and holding overnight or holding for an extended period of time, s e t t h e c o o k t h e r m o s t a t t o 2 5 0 ° F ( 1 2 1 ° C ) . 1 t o 2 H o u r s 1 0 ...

  • Alto-Shaam MN-28656 - page 80

    A l a s k a n St r i p C o d * Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets side-by-side (tightly together) on pans. P A N PLACEMENT : From the top of the oven, p a n s l i d e p o s i t i o n 1 , 4 , a n d 7 . * Haddock may be substituted. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES none 3 t o 4 H o u r s • P r e s s a n d ...

  • Alto-Shaam MN-28656 - page 81

    Sa l m o n , W h o l e : 8 t o 1 0 l b ( 4 t o 5 k g ) S cale 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 LA Y FISH ON ITS SIDE. * N O T E : F i l l w o o d c h i p c o n t a in e r a n d s e t s m o k e timer twice for a 2-hour , heavy smoke f ...

  • Alto-Shaam MN-28656 - page 82

    Sh r i m p : 16 to 20 count Shrimp may remain in the shell, or may be peeled and deveined. Season as desired. Place in a single layer on pan. ELECTR ONIC SMOKING O VEN COOKING GUIDELINES n o n e 1 H o u r • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y . • P r e s s t h e T I M E k e y . • S e t c o o k t i m e f o r 4 5 m i n ...

  • Alto-Shaam MN-28656 - page 83

    Use a favorite bean recipe. Mix ingredients and divide into six (6) full-size pans (GN 1/1). Stir beans t horoughly before the second smoke cycle. 4 Hours 1 2 H o u r s • P r e s s a n d r e l e a s e c o n t r o l O N / O F F k e y . • P r e s s t h e T I M E k e y . • S e t t h e c o o k i n g t i m e f r o m 4 t o 6 h o u r s . • P r e s ...

  • Alto-Shaam MN-28656 - page 84

    Sa l m o n F i l l e t s , F r e s h : 2-1/2 to 4 lb (1 to 2 kg) each INGREDIENTS REQUIRED: Fresh salmon fillets or sides Sea Salt, Large Crystals Granulated Sugar o r Brown Sugar (for best color) F O L L O W I N S T R U C T I O N O N T H E N E X T PA G E ELECTR ONIC SMOKING O VEN COOKING GUIDELINES PRODUCT SPECIFICA TIONS and PREP ARA TION D O O R ...

  • Alto-Shaam MN-28656 - page 85

    E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S 83. COLD SMOKED SALMON S A U M O N F U M E F r e s h S a lm o n F i lle t s : 2 - 1 / 2 t o 4 l b ( 1 t o 2 k g ) e a c h IN GRE DIE N TS RE QU IRE D Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated Sugar o r Brown Sugar (for best color) S U P P L IE S RE Q ...

  • Alto-Shaam MN-28656 - page 86

    84. FOOD HOLDING & SANIT A TION F O O D H O L D I N G - F U N C T I O N & VA L U E G E N E R A L H O L D I N G G U I D E L I N E S I n the previous sections, cooking pr ocedures in the Halo Heat Low T emperature Cooking and Holding Oven have been emphasized. If practical to the individual food service operation, these ovens can also be used ...

  • Alto-Shaam MN-28656 - page 87

    85. FOOD HOLDING & SANIT A TION 1 . PREHEA T THE HOLDING CABINET • 200°F (93°C) FOR 30 MINUTES When the thermostat is turned clockwise to an “ ON ” position, the red indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating befor e loading the holding cabinet ...

  • Alto-Shaam MN-28656 - page 88

    S A N I T A T I O N Food flavor and aroma ar e usually so closely related that it is dif ficult, 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. Goo ...

  • Alto-Shaam MN-28656 - page 89

    87. FOOD HOLDING & SANIT A TION 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 Hazar d Analysis (at) Critical Control Points, is a quality contr ol program of operating procedur es to assure food integrity , q u a l i t y , a n d s a f e t ...

  • Alto-Shaam MN-28656 - page 90

    88. COOKING NOTES Alto-Shaam has established a twenty-f our hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard b usiness hours. The emergency s e r v i c e 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 av ailable throughout the Unit ...

  • Alto-Shaam MN-28656 - page 91

    M N - 2 8 6 5 6 • 1 0 / 0 9 W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . P H O N E : ( 2 6 2 ) 2 5 1 - 3 8 0 0 ( 8 0 0 ) 5 5 8 - 8 7 4 4 U . S . A . / CANADA ● F A X : ( 2 6 2 ) 2 5 1 - 7 0 6 7 ( 8 0 0 ) 3 2 9 - 8 7 4 4 U . S . A . ● w w w . a l t o - s h a a m . c o m P R I N T E ...

Manufacturer Alto-Shaam Category Oven

Documents that we receive from a manufacturer of a Alto-Shaam MN-28656 can be divided into several groups. They are, among others:
- Alto-Shaam technical drawings
- MN-28656 manuals
- Alto-Shaam product data sheets
- information booklets
- or energy labels Alto-Shaam MN-28656
All of them are important, but the most important information from the point of view of use of the device are in the user manual Alto-Shaam MN-28656.

A group of documents referred to as user manuals is also divided into more specific types, such as: Installation manuals Alto-Shaam MN-28656, service manual, brief instructions and user manuals Alto-Shaam MN-28656. Depending on your needs, you should look for the document you need. In our website you can view the most popular manual of the product Alto-Shaam MN-28656.

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A complete manual for the device Alto-Shaam MN-28656, how should it look like?
A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Alto-Shaam MN-28656 by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Alto-Shaam MN-28656.

A complete Alto-Shaam manual, should contain several basic components. Some of them are less important, such as: cover / title page or copyright page. However, the remaining part should provide us with information that is important from the point of view of the user.

1. Preface and tips on how to use the manual Alto-Shaam MN-28656 - At the beginning of each manual we should find clues about how to use the guidelines. It should include information about the location of the Contents of the Alto-Shaam MN-28656, FAQ or common problems, i.e. places that are most often searched by users in each manual
2. Contents - index of all tips concerning the Alto-Shaam MN-28656, that we can find in the current document
3. Tips how to use the basic functions of the device Alto-Shaam MN-28656 - which should help us in our first steps of using Alto-Shaam MN-28656
4. Troubleshooting - systematic sequence of activities that will help us diagnose and subsequently solve the most important problems with Alto-Shaam MN-28656
5. FAQ - Frequently Asked Questions
6. Contact detailsInformation about where to look for contact to the manufacturer/service of Alto-Shaam MN-28656 in a specific country, if it was not possible to solve the problem on our own.

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