Alto-Shaam 300-TH/III Touch Instruction Manual

low temperature cooking
and holding guidelines
deluxe Control ovens


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

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coo king gui delines - del uxe control • 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 of our food
service professionals for help. Usually, only
a minor change in procedure is required.
LOW TEMPERATURE
COOKING INTRODUCTION

cooking gui delines - del uxe control • 2
LOW TEMPERATURE COOKING FACTS
INTRODUCTION
MEAT AND NUTRITION
Meat plays a significant role in the diet; therefore, one of
the primary goals in food preparation is proper nutrition.
Meat is one of the best sources of protein; is a rich source
of B vitamins such as thiamine, riboflavin, and niacin;
and includes fats, carbohydrates, minerals, pigments,
enzymes and water.
All of these elements are affected by cooking, but
over-heating destroys many of them. Low temperature
Halo Heat cooking helps preserve unstable, heat-
sensitive vitamins and nutrients.
A report on the Nutrient Analysis of Roast Beef,
conducted by the University of Wisconsin-Stout in July
1971, concluded, “
… it is apparent that Alto-Shaam
cooking method results in lower moisture losses. Even
after a 24 hour holding period, the Alto-Shaam product
is nutritionally equal to, and possibly better than beef
roast cooked in a conventional oven and removed
immediately after cooking.”
Fat contributes greatly to the flavor of meat. During
the cooking process, fat not only melts, but also changes
chemically. With low temperature cooking there is less
chemical change and less fat melt resulting in a more
flavorful finished product.
The enzymes found in meat break down the tissues
and act as natural tenderizing agents. A premium
price is paid for aged meats where this enzyme action
has already started, however; enzymes are destroyed by
high temperatures.
Low temperature cooking does not destroy these
enzymes and, particularly in the hold cycle, creates this
natural chemical action to tenderize or age the meat right
in the oven. For this reason, it is important to use fresh
beef and it is essential to allow the product to remain
in the hold cycle for at least the minimum amount of
time suggested in the individual procedures. The longer
meat is left in the hold cycle the more tender it becomes,
making the purchase of more expensive, aged
meat unnecessary.
Meat is seventy to seventy-five percent water. High
temperatures cause this water to evaporate during
cooking resulting in loss of product moisture. Cooking
at low temperatures in a Halo Heat oven retains the
maximum amount of water content resulting in a juicier
finished product and an extended holding life.
Along with better nutrition, a more tender finished
product, less shrinkage and higher moisture content,
meat will not require the addition of as much salt as
needed with conventional cooking methods. Natural
flavors are preserved. This is a significant factor in
today’s health conscious diets.

coo king gui delines - del uxe control • 3
LOW TEMPERATURE COOKING FACTS
INTRODUCTION
SHRINKAGE CONTROL AND COOKING TIME
THERE ARE TWO MAJOR FACTORS CONTROLLING
MEAT SHRINKAGE OR COOKING LOSSES.
1. Temperature at which meat is cooked:
The higher the temperature at which meat is cooked
the more shrinkage will result. Over-cooked meat
also results in higher losses. Higher temperatures
and over-cooking draws moisture to the surface and
this moisture evaporates or drips out of the meat.
2. Internal temperature of the meat:
Like over-cooking, as meat is brought to a higher
internal temperature shrinkage is increased. For
these two reasons, it is suggested most cuts of red
meat be cooked at 250°F (121°C) and that all cooking
be based on internal product temperature. The use
of a thermometer is encouraged.
THERE ARE FOUR MAJOR FACTORS INVOLVED IN
DETERMINING COOKING TIMES FOR MEAT:
1. The degree of aging on the meat:
Aged meat will cook faster, shrink more, and has a
much shorter holding life than fresh meat.
2. Internal temperature before cooking:
Meat should be placed in a preheated oven directly
from a refrigerated temperature of 38° to 40°F
(3° to 4°C). Meat cooked from a frozen state will
require approximately one and one-half to two times
the normal cooking time. In addition, freezing
ruptures tissue cells creating additional moisture
loss during the cooking process and will result in
more shrinkage.
3. Desired degree of doneness:
The higher the degree of internal temperature
required, the longer the necessary cooking time.
Cooking times in this guideline are based on the
most popular internal product temperatures.
4. Quantity and quality of product.
PREVENTING BACTERIA GROWTH
The surface of raw meat may become contaminated
in processing, handling by the butcher or chef, or by
other means. Food contamination can also be caused by
unsanitary personal hygiene and work habits, unclean
slicers, knives, and probes, or by faulty operational
procedures. It is important, therefore, that
sanitary procedures be followed at all times during
food preparation and handling. This is your main
protection in guarding against food contamination.
For additional information see the Cleaning and
Maintenance section of this manual.
STARTING WEIGHT (Weight of Raw Product)
-MINUS: ENDING WEIGHT (Weight of Cooked Product)
EQUALS: AMOUNT OF SHRINKAGE
AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)
÷ DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)
EQUALS: PERCENT OF SHRINKAGE
EXAMPLE: Raw Beef Roast: 100 lb (45 kg)
Cooked Beef Roast: -95 lb (-43 kg)
= AMOUNT OF SHRINKAGE: 5.0 lb (2 kg)
SHRINKAGE DIVIDED BY 0.05 = 5% 0.05 = 5%
STARTING WEIGHT: 100 5.0 45 2.0
EQUALS:PERCENT OF SHRINKAGE
TO CALCULATE MEAT SHRINKAGE

cooking gui delines - del uxe control • 4
LOW TEMPERATURE COOKING FACTS
INTRODUCTION
LABOR AND EQUIPMENT COST REDUCTION
Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are 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 advantage, combined with the automatic conversion to the hold cycle, frees key personnel to concentrate
on other tasks including final product and presentation.
When cooking in a Halo Heat oven at a temperature of
250°F (121°C), outside venting and expensive exhaust
hoods are not necessary in most areas. Kitchens remain
cooler, lowering energy costs by reducing the exchange
of heated air. Because the ovens do not need outside
venting, they can be put almost anywhere — in the
corner of the kitchen, on a buffet line, or in a banquet
room. The ovens can also be built into a counter or to
save space, can be stacked in combination with another
Halo Heat oven or holding cabinet of the same or
similar dimensions.
Cooking at low temperatures also reduces cleaning time.
Most food does not normally carbonize or burn on the
interior of the oven.
HALO HEAT REDUCES LABOR
DISTRIBUTES WORK LOADS
CARVE,
PLATE
AND
SERVE
REMOVE
ROASTS
NEXT
DAY
• PRODUCT CAN BE COOKED THE NIGHT
BEFORE FOR SERVING THE NEXT DAY.
• COOKING TAKES PLACE OUTSIDE PEAK
PREPARATION HOURS.
• PRODUCT DOES NOT NEED CHECKING.
• OFF-PEAK ELECTRICAL RA
TES ARE USED.
• KEY PERSONNEL CAN CONCENTRAT ON
OTHER TASKS.
LOAD
READY
ON HOLD
LOAD OVEN
AT CLOSING
Compact
Cook & Hold
Double Compartment
Cook & Hold
Double Compartment
Smoker
Single Compartment
Smoker
Single Compartment
Cook & Hold

coo king gui delines - del uxe control • 5
LOW TEMPERATURE COOKING FACTS
INTRODUCTION
Model Product
Capacity
Shelf
Capacity
Full-Size
Pans (GN1/1)
12" x 20"
18" x 26"
Full-Size
Sheet Pans
Overall
Dimensions
AS-250 25 lbs.
(11 kg) 1 1 — 17-1/4" x 33-9/16" x 16-3/4" (438mm x 853mm x 425mm)
300-TH/III 36 lbs
(16 kg) 3 3 — 18-15/16" x 16-13/16" x 25-3/16" (480mm x 426mm x 643mm)
500-TH/III 40 lbs
(18 kg) 2 4 — 33-1/2" x 19" x 26-11/16" (850mm x 482mm x 678mm)
750-TH/III 100 lbs
(45 kg) 3 10 5 33-1/2" x 26-5/8" x 31-3/4" (851mm x 676mm x 805mm)
1000-TH/III 120 lbs
(54 kg) 3 8 8 40-3/8" x 23-1/2" x 31-3/4" (1024mm x 596mm x 805mm)
1200-TH/III 240 lbs
(109 kg) 3 4 8 75-3/4" x 22-9/16" x 32-1/4" (1924mm x 573mm x 819mm)
SMOKERS
767-SK/III 100 lbs
(45 kg)
2 shelves
1 rib racks 9 5 33-1/2" x 25-3/4" x 31-11/16" (851mm x 653mm x 805mm)
1767-SK/III 200 lbs
(91 kg)
4 shelves
2 rib racks 7 4 62-3/8" x 25-3/4" x 31-9/16" (1583mm x 654mm x 801mm)
1000-SK/III 120 lbs
(54 kg)
3 shelves
3 rib racks 3 7 40-5/16" x 22-5/8" x 31-1/2" (1024mm x 574mm x 799mm)
1200-SK/III 240 lbs
(109 kg)
3 shelves
3 rib racks 3 7 75-3/4" x 22-5/8" x 31-1/4" (1924mm x 574mm x 819mm)

cooking gui delines - del uxe control • 6
LOW TEMPERATURE COOKING FACTS
INTRODUCTION
SMOKER OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III
Bumper, Full Perimeter (not available with 2-1/2" casters)5010371 5010371 5009767 5009767
Carving Holder
prime rib
steamship (cafeteria) round
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
4459
Casters - 2 rigid, 2 swivel w/brake
5"(127mm)
3-1/2"(89mm)
2-1/2"(64mm)
5004862
standard
5008022
standard
5008017
––
5004862
standard
5008022
standard
5008017
––
Door Lock with Key LK-22567 LK-22567 LK-22567 LK-22567
Drip Pan
with drain
without drain
extra deep
14831
—
—
14831
11906
—
5005616
11906
15929
5005616
11906
15929
HACCP Data Logger (factory installed)5015563 5015563 5015563 5015563
Legs, 6" (152mm), Stemmed (set of four)5011149 5011149 5011149 5011149
Pan Grid, Wire - 18" x26" pan insert PN-2115 PN-2115 PN-2115 PN-2115
Security Panel with key lock 5013936 5013936 5013934 5013934
Shelf, Stainless Steel
flat wire, reach-in
rib rack
SH-2324
SH-2743
SH-2324
SH-2743
SH-2325
SH-29474
SH-2325
SH-29474
Stacking Hardware 5004864 –– 5004864 ––
Wood Chips, bulk pack, 20 lb (9 kg)
Apple
Cherry
Hickory
Maple
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545
OPTIONS AND ACCESSORIES 300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III
Bumper, Full Perimeter
(not available with 2-1/2" casters)—5011161 5010371 5009767 5009767
Carving Holder
prime rib
steamship (cafeteria) round
HL-2635
—
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
4459
Casters - 2 rigid, 2 swivel w/brake
5"(127mm)
3-1/2"(89mm)
3" (76mm)
2-1/2"(64mm)
—
—
5015323
—
5004862
standard
—
5008022
5004862
standard
—
5008022
5004862
standard
—
5008022
5004862
standard
—
—
Door Lock with Key —LK-22567 LK-22567 LK-22567 LK-22567
Drip Pan
with drain
without drain
extra deep
—
—
PN-2122
14813
11898
—
14831
11906
—
5005616
11906
15929
5005616
11906
15929
HACCP Data Logger (factory installed)5015563 5015563 5015563 5015563 5015563
Legs, 6" (152mm), Stemmed (set of four)—5011149 5011149 5011149 5011149
Pan Grid, Wire - 18" x26" pan insert — — PN-2115 PN-2115 PN-2115
Security Panel with key lock —5013939 5013936 5013934 5013934
Shelf, Stainless Steel
flat wire, reach-in
flat wire, pass-through
rib rack
SH-2107
—
—
SH-2326
SH-2326
—
SH-2324
SH-2327
SH-2743
SH-2325
SH-2346
SH-29474
SH-2325
SH-2346
SH-29474
Stacking Hardware —5004864 5004864 5004864 —

coo king gui delines - del uxe control • 7
GENERAL OPERATION - DELUXE CONTROL OVENS
OPERATION
OVEN CHARACTERISTICS
The oven is equipped with a special, low-heat-
density, heating cable. Through the Halo Heat®
concept, the heating cable is mounted against the
walls of the cooking and holding compartment to
provide an evenly applied heat source, controlled
by an oven sensor. The design and operational
characteristics of the unit eliminates the need for a
moisture pan or a heat circulating fan. Through even
heat application, the food product is cooked evenly
and provides the ability to hold foods for longer
periods of time.
Note: The 300-TH/III is our counter top oven. When
cooking a full load in the 300-TH/III, the food
probe should be inserted in the food on the
lowest shelf.
START-UP
1. Before operating the oven, clean both the
interior and exterior of the unit with a damp
cloth and any good commercial detergent at
the recommended strength. Rinse surfaces by
wiping with a sponge and clean warm water to
remove all detergent residue. Wipe dry with a
clean cloth or air dry.
2. Wipe door gaskets and control panel dry with
a soft cloth.
3. Clean and install the oven side racks, oven
shelves, and external drip tray. Shelves are
installed with curved edge toward the back
of the oven. Insert the drip pan on the interior
bottom surface of the oven.
4. Before operating the unit with product, become
familiar with the operation of the controls.
Read the following "Control Description" and
"Operation" section of this cooking guide and
begin by operating the various control functions.
DANGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED