Alto-Shaam 1200-SK handleiding
Handleiding
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MN-47261 (12/20) • Cooking, Holding, Smoking Guidelines • 4
• For cooking specific products, refer to your Cook and Hold Operator’s
Manual.
• PROBE HOLD: When cooking proteins to rare by probe, general
guidelines are: Cook to 250°F (121°C), Probe to 90°F (32°C), Probe Hold
130°F (54°C). When cooking to a higher level of doneness, cook to
40°F less than the desired temperature. Probe hold at the desired
temperature.
• When cooking at 250° F (121°C), it takes approximately one hour for the
cooking temperature to decrease to the selected holding temperature.
The product will continue to cook during this time period.
• Cooking times in this guide are based on products taken directly from
a refrigerated temperature of 38° to 40°F (3.3° to 4.4°C), and placed in
a preheated oven. Make adjustments when cooking products at other
than refrigerated temperatures.
• BEEF: Cooking times and temperatures in the “Beef” section are
suggested guidelines for cooking beef to a rare degree of doneness
only. Adjust times and temperatures as desired for medium rare to well
done.
• Keep the oven door closed during the cooking cycle. Opening the
door will only increase the length of time necessary to cook the
product.
• Puncturing an item with any sharp instrument may inject bacteria
into the product. Avoid using a fork to handle products. Always use
standard sanitary methods when handling any food item.
• Use a metal-stemmed thermometer to check the internal temperature
of a product. Be certain to sanitize the thermometer before each use.
• Aged meat will cook faster, will 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 MSG (monosodium
glutamate) are not recommended for Cook and Hold ovens.
• Fully clean the oven interior, drip pan, shelves, and side racks on a daily
basis.
• When cooking full loads, never cook below the first shelf spacing from
the bottom of the oven.
• Because there is no air movement inside the oven, condensation will
form on the inside of the door during operation and may drip out of
the oven door vents. This is a normal operating condition. Regularly
wipe any condensation spilled on the floor to prevent slips or falls.
• External drip trays are included as standard equipment with most ovens.
Drip pan overflow may occur when cooking some cuts of beef to an
internal temperature in excess of 130 °F (54 °C). The external drip tray
will help to reduce overflow problems. Optional Extended Drip trays
are available from Alto-Shaam.
• Drip pan overflow may also be caused by overloading the
oven compartment. DO NOT OVERLOAD THE OVEN. Follow the
recommended load capacities listed in each recipe in this guide.
• For best results, many products should be cooked on an overnight
cook-and-hold basis. Refer to individual recipes for time and
temperature settings.
General Guidelines
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Productinformatie
| Merk | Alto-Shaam |
| Model | 1200-SK |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 5485 MB |
