Alto-Shaam ecosmart Electronically Operated Ovens Instruction Manual

LOW TE PERATURE COOKING
AND HOLDING GUIDELINES
Electronically Operated Ovens

#567•05/08
LOW TEMPERATU RE COOKING AND HOLDING OVENS
GE N E RA L IN D E X
W164 N9221 Water Street ●P. O . B o x 4 5 0 ●enomonee Falls, Wisconsin 53052-0450 ●U . S . A .
PHONE: [phone] [phone] U.S.A./CANADA ●FAX: [phone] [phone] U.S.A.●www.alto-shaam.com
SECTION 1 • Low Temperature Cooking Introdu tion
Alto-Shaam Halo Heat ....................1
Low Temperature Cooking Fa ts
Meat and Nutrition . . . . . . . . . . . . . . . . . . . . . 2
Shrinkage Control and Cooking ime . . . . . . . 3
Preventing Bacteria Growth . . . . . . . . . . . . . . 3
Labor and Equipment Cost Reduction . . . . . . 4
Options and Accessories . . . . . . . . . . . . . . . 5 - 6
SECTION 2 • Low Temperature Cooking Operation
General Operation — Manual Ovens
Oven Characteristics . . . . . . . . . . . . . . . . . . . . 7
Start-Up ..............................7
Control Panel Identification . . . . . . . . . . . 8 - 11
Cooking & Holding Procedures . . . . . . . 12 - 18
SECTION 3 • Cleaning and Maintenan e . . 19 - 20
SECTION 4 • Cooking Guideline
ProductIndex.........................21
CookingNotes ........................22
Beef .............................23-33
Veal .................................34
Lamb ............................35-36
Pork .............................37-42
ProcessedMeats .......................43
Poultry...........................44-51
Fish .............................52-54
Miscellaneous .....................55-69
SECTION 5 • Smoker Operation
General Operation — Smokers
Cooking/Smoking/Holding Procedures . . . . 70
Smoking imes ........................70
HotSmoke ...........................71
ColdSmoke ..........................72
SECTION 6 • Cooking & Smoking Guidelines
Smoked Beef Brisket . . . . . . . . . . . . . . . . . . . . 73
Smoked Fresh Hams . . . . . . . . . . . . . . . . . . . . 74
Smoked Pork Ribs . . . . . . . . . . . . . . . . . . . . . 75
SmokedDuck .........................76
Smoked urkey........................77
SmokedCod ..........................78
SmokedSalmon .......................79
SmokedShrimp .......................80
SmokedBeans ........................81
Cold Smoked Salmon . . . . . . . . . . . . . . . . 82-83
SECTION 7 • Food Holding and Sanitation
Food Holding - Function & Value . . . . . . . . . 84
General Holding Guidelines . . . . . . . . . . . . . 84
General Holding Cabinet Operation . . . . . . . 85
Holding emperature Range . . . . . . . . . . . . . 85
Sanitation and Handling . . . . . . . . . . . . . . . . 86
Food Safety Guidelines . . . . . . . . . . . . . . . . . 87

1.
Welcome to the
cost saving convenience
o 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

2.
LOW TEMPERATURE COOKING INTRODUCTION
EAT 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 the
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.
L W T E M P E R AT U R E C K I N G FAC T S

3.
LOW TEMPERATURE COOKING INTRODUCTION
T C A L C U L AT E M E AT S H R I N K A G E
STARTI G WEIGHT (Weight of Raw Product)
-MINUS: E DI G WEIGHT (Weight of Cooked Product)
E Q UA L S : AM OU T OF S HRI KAG E
AMOU T OF SHRI KAGE (Total Weight Lost in Cooking)
÷ D I V I D E D B Y: STARTI G WEIGHT (Weight of Raw Product)
E Q UA L S : PE RCE T O F SHRI KAG E
E X A M P L E : Raw Beef Roast: 10 0 lb (4 5 kg)
Cooked Beef Roast: -9 5 lb (- 43 kg)
= AM UNT F SHRINKAGE: 5. 0 lb (2 k g)
SHRI KAGE DIVIDED BY 0.05 = 5% 0.05 = 5%
STARTI G WEIGHT: 100 5.0 45 2.0
E Q UA L S :PERCENT F SHRINKAGE
L W T E M P E R AT U R E C K I N G FAC T S
SHRINKAGE CONTROL AND COOKING TI E
THERE ARE TWO MAJOR FACTORS CONTROLLIN
MEAT SHRINKA E OR COOKIN 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 metal-stemmed [pocket-type], indicating
thermometer is encouraged.
THERE ARE FOUR MAJOR FACTORS INVOLVED IN
DETERMININ COOKIN 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.

4.
LOW TEMPERATURE COOKING INTRODUCTION
LABOR AND EQUIP ENT 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.

5.
LOW TEMPERATURE COOKING INTRODUCTION
CO PACT COOK & HOLD
Single compartment oven with electronic controls and probe.
All stainless steel construction. Stackable design.
12" X20" PAN CAPACITIES ARE ALWAYS BASED ON 2-1/2" DEEP PANS UNLESS OTHERWISE INDICATED.
DOUBLE CO PART ENT
Dual control, double compartment oven
with 5" (127mm) casters, electronic controls and probes.
HD: All Stainless Steel Exterior STD: Stucco Aluminum Exterior
MODEL PRODUCT CAPACIT OVERALL DIMENSIONS
NUMBER POUNDS SHELVES 12" X20" 18" X26" H x W xD
1200-TH/III/HD 240 6* 6 16 75-9/16" x 22-9/16" x 31-3/16"
1200-TH/III/STD 240 6* 6 16 75-9/16" x 22-9/16" x 31-3/16"
SINGLE CO PART ENT
Single compartment oven with 3-1/2" (89mm) casters, electronic controls
and probe. All stainless steel construction. Stackable design.
MODEL PRODUCT CAPACIT OVERALL DIMENSIONS
NUMBER POUNDS SHELVES 12" X20" 18" X26" 18" X13" H x W xD
500-TH/III 40 24—11** 33-1/16" x 18-1/16" x 25-7/16"
750-TH/III 100 3* 10 11** 22** 33-3/16" x 25-3/4" x 30-15/16"
1000-TH/III 120 3* 3** 8** 16** 39-7/8" x 22-5/8" x 30-3/4"
MODEL PRODUCT CAPACIT OVERALL DIMENSIONS
NUMBER POUNDS SHELVES 12" X20" 18" X26" H x W xD
AS-250 25 11— 18-1/4" x 33-9/16" x 16-3/4"
*NU BER OF SHELVES INCLUDED AS STANDARD.
EACH CO PART ENT WILL ACCO ODATE UP TO EIGHT WIRE SHELVES.
MODEL PRODUCT CAPACIT OVERALL DIMENSIONS
NUMBER POUNDS SHELVES 12" X20" 18" X26" H x W xD
767-SK/III 100 2FLAT WIRE SHELVES
SMOKER 1RIB RACK SHELF 7 4* 33-3/16" x 25-3/4" x 30-15/16"
1767-SK/III 200 4FLAT WIRE SHELVES
SMOKER 2RIB RACK SHELVES 14 8* 61-7/8" x 25-3/4" x 31-1/16"
* AXI U CAPACITY SHOWN — ADDITIONAL WIRE SHELVES REQUIRED.
Rib Rack Shelf
C K A N D H L D V E N S

6.
LOW TEMPERATURE COOKING INTRODUCTION
DOOR LOCK with KEY EACH HANDLE
DESCRIPTION 1200-TH/III 1000-TH/III 750-TH/III 500-TH/III AS-250
BU PER, FULL PERI ETER RUBBER 5005103 5005103 5004861 5006782 —
CARVING HOLDER PRIME RIB
STEAMSHIP ROUND
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
4459
HL-2635
—
CASTER PACKAGE
2RI ID,2SWIVEL W/BRAKE 5" (127mm)
3-1/2" (89mm)
2-1/2" (64mm)
STANDARD
5008017
—
5004862
STANDARD
5008022
5004862
STANDARD
5008022
5004862
STANDARD
5008022
—
DOOR LOCK with KEY EACH HANDLE LK-22567 LK-22567 LK-22567 LK-22567 —
DRIP PAN
STANDARD WITH DRAIN, 1-7/16" (37mm)
STANDARD WITH DRAIN, 1-11/16" (43mm)
STANDARD WITH DRAIN,1-7/8" (48mm)
EXTRA DEEP,2-7/16" (62mm)
—
—
14824
1115
—
—
14824
1115
—
14831
—
1115
14813
—
—
—
—
—
—
—
LEGS, 6" (ONE SET OF 4) FLAN ED 5004863 5004863 5004863 5004863 —
PAN GRID, WIRE 18" X26" PAN INSERT PN-2115 PN-2115 PN-2115 — —
SHELF, STAINLESS STEEL FLAT WIRE
RIB RACK
SH-2325
SH-2773
SH-2325
SH-2773
SH-2324
SH-2743
SH-2326
—
SH-2786
—
STACKING HARDWARE — 5004864 5004864 5004864 4928
COOK & HOLD S OKERS — OPTIONS & ACCESSORIES
DESCRIPTION 767-SK/III 1767-SK/III
BU PER, FULL PERI ETER RUBBER 5004861 5004861
CARVING HOLDER PRIME RIB
STEAMSHIP ROUND
HL-2635
4459
HL-2635
4459
CASTER PACKAGE
5" (127mm) - 2 RI ID, 2 SWIVEL W/BRAKE
3-1/2" (89mm) - 2 RI ID, 2 SWIVEL W/BRAKE
2-1/2" (64mm) - 2 RI ID, 2 SWIVEL W/BRAKE
5004862
STANDARD
5008022
STANDARD
5008017
—
DOOR LOCK with KEY EACH HANDLE LK-2763 LK-2763
DRIP PAN STANDARD WITH DRAIN, 1-11/16" (43mm) 14831 14831
LEGS, 6" (ONE SET OF 4) FLAN ED 5004863 5004863
PAN GRID, WIRE 18" X26" PAN INSERT PN-2115 PN-2115
SHELF, STAINLESS STEEL FLAT WIRE
RIB RACK
SH-2324
SH-2743
SH-2324
SH-2743
STACKING HARDWARE 5004864 —
WOOD CHIPS (20 lb BULK PACK)
APPLE
CHERRY
HICKORY
SU AR MAPLE
WC-22543
WC-22541
WC-2829
WC-22545
WC-22543
WC-22541
WC-2829
WC-22545

STA RT-UP
7.
LOW TEMPERATURE COOKING INTRODUCTION
OVEN CHARACTERISTICS
The cabinet 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 eliminate the need for a
moisture pan or a heat circulating fan. Through even
heat application, the food product is cooked
uniformly and provides the ability to hold foods for
longer periods of time.
HEAT RECO VE RY
The patented SureTemp™heat recovery system in
this oven reacts immediately to compensate for any
loss of heat whenever the door is opened. If the
door remains open for more than three minutes, the
solid state electronic control will sound three rapid
beeps every ten seconds until the door is closed.
1. Before operating the oven, clean both the
interior and exterior of the oven 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 up and toward the
back of the oven. Insert the drip pan on the
interior bottom surface of the oven.
4. Before operating the oven with product, become
familiar with the operation of the controls.
Read the following “Control Identification and
Function” and the “Control Operation”
sections of this cooking guide and begin by
operating the various control functions.
D A N G E R
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

CONTROL IDENTIFICATION & FUNCTION
8.
1. ON/OFF KEY
• The ON/OFF control system key operates the
functions of the control panel. If there is any
power loss during operation, the ON/OFF
indicator light will flash. To clear, push key
and release.
2. COOK KEY
• Temperature range 200° to 325°F (93° to 162°C).
• Used to select cooking mode and to review the
cook temperature setting.
3. TIME KEY
• Maximum time 24 hours.
• Used to select cook time and to review set time.
4. PROBE KEY
• Temperature range 50° to 195°F (10° to 91°C).
• Used to select internal product probe
temperature mode and to review probe
temperature setting.
5. HOLD KEY
• Temperature range 60° to 205°F (15° to 96°C).
• Used to select food holding mode and to
review the holding temperature.
6. LOCK INDICATOR
• When illuminated, this symbol indicates that
the settings used in the cooking sequence are
locked and cannot be changed. Lock
function is controlled by preset key “I” —
ITE .
7. OVEN PREHEAT INDICATOR
• Illuminates until the oven is preheated.
8. LED DISPLAY
• Indicates interior oven air temperature,
internal product probe temperature, and time.
When used in conjunction with other keys, the
display will review original cooking, holding,
and probe temperature settings. The display
will also indicate various programming and
diagnostic information.
9. READY INDICATOR LIGHT
• Illuminates when the oven has finished
preheating or has finished a cook cycle.
10. UP AND DOWN ARROWS
• Used to increase or decrease set time, in
addition to cooking, holding, and probe
temperature settings.



 



CONTROL IDENTIFICATION & FUNCTION
9.
11. START KEY
•Used to initiate a selected mode sequence when
pressed and released. Any mode of operation can be
stopped by pressing and holding the Start Key until
the control produces an audible signal.
12. GREEN INDICATOR LIGHTS
• Located within each function key, the green light
functions as an operator prompt to indicate
additional operator action is required. These
indicators also identify current mode of operation.
13. AMBER INDICATOR LIGHTS
• Located below the Cook, Time, Probe and Hold Keys,
these indicators will illuminate to identify the current
mode of operation and allows the operator to identify
the information currently shown in the LED display.
SMOKER KEY (ON COOK/HOLD/S OKER ODELS ONLY)
• Smoking can be accomplished in any of the cook and hold
modes. This function key can also be used to cold smoke
product. Load the smoker tray with the recommended
wood chips prior to engaging key. See page 70 o this
manual or operation instructions.
15. HALO HEAT INDICATOR
•When the oven is preheating, the Halo Heat indicator
will illuminate and remain steady until the oven
reaches the set cooking temperature. When the
temperature has stabilized, the indicator will
illuminate periodically as the oven calls for heat.
16. PRESET PROGRAM KEYS
• Provides memory storage and operation of up to
eight operator set cooking programs for specific
products (A thru H).
17. LOCK KEY
• “I” enables and disengages control locking function
indicated by the lock indicator light (ITE 6).
18. CANCEL KEY
• Used to erase a program from memory storage.
AUDIBLE SIGNALS
The audible signal or OV EN BEEP is used to indicate a YES or NO response to operator input.
These signals also indicate mode changes and error conditions.
One brie beep indicates a YES (enabled) response to the information entered into the control.
Two brie beeps indicate a NO (disabled) response to the information entered into the control.
A beep that lasts or one second indicates an oven mode transition. EXAMPLE: Preheat to Ready-Start.
Three brie beeps indicate the oven is in the READY MODE for product loading and start-up.
Four brie beeps indicate an existing fault condition. Refer to Trouble Shooting in the Operation & Care Manual.
Beeper volume can be changed. With the control in the OFF MODE,PRESS AND HOLD the Down ▼Arrow key.
After 4 seconds, the display will indicate one of the four volume levels consisting of “0” for volume OFF to
setting number “3” which is the highest volume available. Release the Down ▼Arrow key after each change
and repeat the process to select the next volume level.

CONTROL IDENTIFICATION & FUNCTION
10.
To turn the oven control panel ONand OFF:Press
and hold the ON/OFF Key for three
seconds. The oven will beep once. The
ON/OFF indicator light will illuminate for
oven ONcondition and will go out for an
OFF condition.
To Stop an Operation:
PRESS AND HOLD the Start Key for several
seconds until the control beeps to indicate the
operation has been cancelled. The oven will
remain in a POWER-ONstate.
Arrow Keys:
COOK, HOLD and PROBE TE PERATURE
set points can be adjusted by 1° by pressing
the Arrow Keys. To change a set point more
rapidly, p re ss and h o ld the Arrow Key along
with the key for the oven mode function
being changed and the temperature will
change in steps of 10°F or 5°C.
The TI E setting is adjusted in increments of one minute
by pressing the Arrow Keys. To make a more rapid
adjustment, press and hold the Time Key and Arrow Key
together to change the time in steps of ten minutes.
Probe Usage:
When the probe is left in the probe bracket, the
LED temperature display will indicate the ambient
air temperature inside the oven. To use the probe
for cooking, remove the metal probe from the
bracket and wipe the full probe length with a
disposable alcohol pad to clean and sanitize before
inserting in a product.
Only the tip of the probe senses the internal product
temperature, therefore, it is important the tip of the
probe is properly placed in the product for internal
temperature accuracy. Push the probe tip halfway
into the product, positioning the tip at the center of
the food mass. When inserting the probe into solid
foods such as a meat roast or poultry, push the probe
in from a straight downward position or in from the
side to the center position. If placing the probe into a
semi-liquid or liquid product, the probe cable must be
secured to keep the probe positioned properly. Do
not let the probe tip touch the edges, bottom, or side
of a container. Tape the probe cable to the lip or
edge of the container.
Display High/ Low Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature during a cooking program, press
the following keys:
Highest Temperature: Press Probe key and Up ▲
Arrow key at same time.
Lowest Temperature: Press Probe key and Down ▼
Arrow key at same time.
Halo Heat Indicator:
When the oven is preheating, the Halo Heat
indicator light will remain illuminated until it
reaches the set cook temperature. Once the
temperature has stabilized, this indicator will
illuminate periodically as the oven calls for heat.
Green and Amber Indicators:
Each program key includes a green light which
indicates a requirement for additional programming by
the operator or the current operational state of the oven.
The COOK, TIME, PROBE, and HOLD keys
include an amber indicator light to identify the
information being displayed.
Power Fail Detect:
If the power were to fail for any reason while heating,
the control memory will retain the programmed
operating conditions. When power is restored, the
control will resume operating from the point it was
interrupted and the ON/OFF indicator light will flash,
indicating that such an event did occur. The operator can
turn off the flashing light by pressing the ON/OFF key.
I such an event occurs, it is strongly recommended
that steps are taken to ensure the ood is kept sa e
or consumption in accordance with local health
(hygiene) regulations.
GREE  

AMBER
OPERATING FEATURES

CONTROL IDENTIFICATION & FUNCTION
11.
Beeper Volume Selection
With the control in the OFF mode,press
and hold the Down ▼Arrow key.
After 4 seconds, the display will indicate
one of the four volume levels consisting of “0” for
volume OFF to setting number “3” which is the highest
volume available. Release the Down ▼Arrow key
after each change and repeat the process to select the
next volume level.
Preset Keys Lock and Unlock
Preset Keys A through H can be locked in order to
prevent storing a new program, altering an existing
program or erasing a current program. To lock the
preset keys, press and hold the “I” key for four
seconds. The oven will beep. Release the “I” key. The
green indicator on the “I” key will illuminate. Oven
Preset Keys A through H are now locked.
Note: Only the oven Preset keys A through H are
affected by this lock-out which will allow the
oven to be used in an unprogrammed Cook,
Probe, or Hold mode.
To unlock the Preset keys, press and hold the Cancel
Key along with the “I” key for four seconds. The oven
control will beep. Release all keys. The green indicator
on the “I” key will extinguish to indicate the oven
preset keys are no longer locked.
Fahrenheit or Celsius Selection
With the control in the OFF mode,press
and hold the Up ▲Arrow key. After 4 seconds, “°F”
or “°C” will show in the display. Release the arrow
key.
Press and hold the Up ▲Arrow key again to change to
the opposite display setting.
Control Panel Lock and Unlock
The control panel can be locked at any time in order to
prevent inadvertent or accidental setting changes. To
lock the control panel, press and hold the Up ▲Arrow
key and then press the ON/OFF key. The oven will
produce a brief beep and the panel lock indicator 
will illuminate. Release all keys. The oven control
panel is now locked.
NOTE:The control panel is now fully locked with the
exception of the ON/OFF key and Arrow keys.
When the control panel is locked, the oven
control cannot be turned to the OFF position.
To unlock the control panel, press and hold the
Down ▼Arrow key followed by pressing the ON/OFF
Key. The oven control will produce two brief beeps and
the panel lock indicator will extinguish. Release all
keys. The panel is now unlocked and ready for normal use.
L CK
INDICAT R
°F / °C
SELECTI N
BEEPER
V LUME
PRESET
L CK

CONTROL OPERATION
12.
PRESS AND RELEASE ON/OF F K E Y.
•The green indicator light on the ON/OFF
key 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 temperature will
be displayed.
PRESS CO O K K E Y TO PREHEAT
• The green indicator light on the COOK
Key will illuminate.
• Last set cooking temperature
will be displayed.
➥To change the cook temperature, press
the Up ▲or Down ▼Arrow key.
• The green indicator light on the Time Key
and on the Probe Key alternately flash.
PRESS PROBE KEY
• The green indicator light on the PROBE
Key will illuminate.
• Last set internal product temperature
is displayed.
➥To change the internal product
temperature, press the Up ▲or
Down ▼Arrow key.
• The green indicator light on the Probe
Key will illuminate.
• Halo Heat and Pre-Heat indicator
will illuminate.
➥The oven is automatically programmed
to preheat to the cook temperature.
• The oven will beep when preheated and
the preheat indicator light will go out.
• Both the Ready and Start indicator
lights will flash.
➥The set cook temperature will be
maintained by the oven and will
appear in the display while in the
ready/start mode.
PRESS HOL D K E Y
➥To change the hold temperature, press
the Up ▲or Down ▼Arrow key.
NOTE:If the oven is being used for hot
food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.
LOAD THE FOOD INSIDE OVEN. REMOVE
PROBE FROM ITS BRACKET, WIPE THE
PROBE TIP WITH A DISPOSABLE ALCOHOL
PAD AND INSERT PROBE PROPERLY INTO
THE PRODUCT. CLOSE THE OVEN DOOR.
NOTE:The oven will beep 3 times every
25 seconds until the oven is loaded
and the Start Key pressed.
BEFORE PR E S S ING THE START KEY:
To prevent a false probe temperature reading,
wait for 60 seconds after inserting the probe
into the product to allow the preheated oven
probe temperature to decrease to the internal
temperature of product.
AFTER 60 SE C O N DS
PRESS AN D R E L EASE START KEY.
• The oven will beep.
• The green indicators for power, cook,
probe, and start will illuminate.
• The display will alternate between
showing the set cook temperature and the
elapsed time.
COOK
• The oven will beep when the set probe temperature
has been reached.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE:The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON/OFF Key is pressed.
COOK BY PROBE:

CONTROL OPERATION
13.
COOK BY TIME:
PRESS AND RELEASE ON/OF F K E Y.
• The green indicator light on the ON/OFF
key 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 temperature will
be displayed.
PRESS CO O K K E Y TO PREHEAT
• The green indicator light on the COOK
Key will illuminate.
• Last set cooking temperature will be
displayed.
➥To change the cook temperature, press
the Up ▲or Down ▼Arrow key.
• The green indicator light on the Time Key
and on the Probe Key alternately flash.
PRESS TIM E K E Y
• The green indicator light on the TIME
Key will illuminate.
• Last set time is displayed.
➥To change the cook time, press the Up
▲or Down ▼Arrow Key.
• The green indicator light on the Time
Key will illuminate.
• Halo Heat and Pre-Heat indicator
will illuminate.
➥The oven is automatically
programmed to preheat to
the cook temperature.
• The oven will beep when preheated and
the preheat indicator light will go out.
• Both the Ready and Start indicator lights
will flash.
➥The set cook temperature will be
maintained by the oven and will
appear in the display while in the
ready/start mode.
PRESS HO L D K E Y
➥To change the hold temperature, press
the Up ▲or Down ▼Arrow key.
NOTE:If the oven is being used for hot
food holding only, adjust the set
holding temperature. Do not press
the COOK, TIME, or PROBE keys.
Load the ood inside oven and close
the oven door.
NOTE:The oven will beep 3 times every 25
seconds until the oven is loaded and
the Start Key pressed.
PRESS AND RELEASE START KEY.
• The oven will beep.
• The green indicators for power, cook, time,
and start will illuminate.
• The display will alternate between
showing the set cook temperature and the
remaining time.
COOK
• The oven will beep at the end of the
timed cooking cycle.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE:The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON/OFF key is pressed.
HELPFUL
HINT
To avoid
prolonged
preheat times
between loads,
leave the oven in
the hold mode.

TO COOK BY PROBE:
PRESS PROBE KEY
• Last set internal product temperature
is displayed.
➥To change the internal product
temperature, press the Up ▲or
Down ▼Arrow key.
TO COOK BY TIME:
PR ESS TIME KEY
• Last set time is displayed.
➥To change the cook time, press
the Up ▲or Down ▼Arrow Key.
CONTROL OPERATION
14.
TO PROGRAM A COOKING PROCEDURE
Select the product to be programmed and begin with the oven control power OFF.
PRESS AND RELEASE ON/OFF KEY
• The oven will beep for one second and power to the unit will be indicated by an illuminated
green indicator light located in the upper left corner of the ON/OFF key.
• The oven will begin operating in the hold mode.
• The amber hold indicator will be illuminated and the last set hold temperature will be
displayed.
PRESS COOK KEY TO PREHEAT
• The green indicator light on the COOK Key will illuminate.
• Last set cooking temperature
will be displayed.
➥To change the cook temperature, press the Up ▲or Down ▼Arrow key.
PRESS HOLD KEY
➥To change the hold temperature, press the Up ▲or Down ▼Arrow key.
PRESET MENU KEYS
Alto-Shaam Cook and Hold ovens allow the operator to set up to eight cooking programs. Each cooking
program can be preset in any program mode to cook by time or internal product temperature. Cooking
programs are recalled and stored using the Preset Keys labeled "A through H." These keys, along with the key
labeled "I" share additional functions described in the "User Options" section of this guide.
PROGRAMMING:

CONTROL OPERATION
15.
PROGRAMMING:
THE OVEN PREHEAT INDICATOR WILL ILLUMINATE.
The oven is now in the preheat mode and is automatically programmed to preheat to the cook temperature.
Select a letter code for the product
programmed by the previous steps.
PRESS AND HOLD THE SELECTED PRESET KEY
UNTIL YOU HEAR A BRIEF, FOUR SECOND BEEP.
• The letter key program indicator
light will illuminate.
• The product programmed is now
stored in memory for the specific
letter key pressed.
• Additional programs can be stored
in the remaining Preset Keys if not
previously programmed.
NOTE:The last Preset Key used will be the
oven cooking run sequence for the next
product to be programmed. Settings
can be manually changed for the next
product and an alternate pre-
programmed letter key can be selected.
IM PORTANT :
After programming a specific product into memory
in a programmable preset key, it is very important to
make a permanent written record of the product and
the program letter assigned. enu card (PE-23384)
is provided for this purpose.
ERASING A COOKING PROGRAM:
To erase a program no longer used,
or to revise a previously
programmed Preset Key, the oven
must be in either the power-up hold
mode or in the preheat mode. The
oven cannot be running a Preset
Menu program at the time of
cancellation or revision.
When the oven is in the power-up hold mode or in
the preheat mode, press and hold both the Cancel
Key and the appropriate letter Preset Key to be
erased. The oven will beep in approximately four
seconds and the program's indicator light will go out
to indicate the program has been erased.

CONTROL OPERATION
16.
COOKING WITH PRESET MENU KEYS:
PRESS AND RELEASE ON/OF F K E Y.
• The green indicator light on the ON/OFF key
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 temperature will
be displayed.
• A green indicator on each programmed
Preset Key will illuminate.
PRESS PROGRAMMED PRESET KEY DESIRED
(A THROUGH H)
• Halo Heat indicator and Pre-Heat
indicator will illuminate.
• The oven will automatically
preheat to the programmed
cook temperature.
• The oven will beep when
preheated and the preheat
indicator will go out.
• Both the Ready and Start indicator
lights will flash.
• The set cook temperature will be
maintained by the oven and appear
in the display while in the
ready/start mode.
LOAD THE FOOD INSIDE OVEN.
IF COOKING BY PROBE, REMOVE PROBE
FROM ITS BRACKET, WIPE THE PROBE TIP
WITH A DISPOSABLE ALCOHOL PAD AND
INSERT PROBE PROPERLY INTO PRODUCT.
CLOSE THE OVEN DOOR.
NOTE:The oven will beep 3 times every 25
seconds until the oven is loaded and
the Start key pressed.
PRESS AN D R E L EASE START KEY.
• The oven will beep.
• The green indicators for power, cook, probe
or time, and start will illuminate.
➥If programmed to cook by time, the
display will alternate between
showing the set cook temperature and
the time remaining.
➥If programmed to cook by probe, the
display will alternate between
showing the set cook temperature and
the elapsed time.
COOK
• The oven will beep when the set probe
temperature has been reached or set time
has elapsed.
• The green indicator for cook will remain illuminated.
• The display will alternate between showing the set
hold temperature and the amount of time the
product has remained in the holding mode.
HOLD
• The Ready indicator light will illuminate after 2
hours in the hold mode.
NOTE:The ready indicator does not
necessarily indicate a product-ready
state. For best results, the product
must remain in the oven at the set
holding temperature for the minimum
number of hours indicated in the
individual cooking instructions.
• The oven will remain operating in the hold mode
until the control ON/OFF Key is pressed.
PROGRAMMING:

1. PREPARE OVEN FOR COOKING
A. Insert and adjust the required number of
shelves inside the cooking compartment.
Place the curved edge of the shelf toward the
back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
C. Insert drip pan directly on the bottom surface
of the oven compartment.
2. PREHEAT OVEN
A. Refer to control operation to cook by probe,
time, or preset program menu keys.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. LOAD PRODUC T ON SHELV E S
A. Refer to individual cooking instructions.
DO NOT overload the oven.
B. Most meat products are cooked directly on wire
shelves. For many products, the use of pans is
not recommended.
5. CLOSE DOOR
A. Keep door closed during the cooking cycle.
6. OVERNIGHT COOK AND HOLD
A. For maximum meat tenderizing and to reduce
labor during peak preparation hours,
overnight cook and hold is highly
recommended for many products. Refer to
individual cooking instructions.
7. DETERMINING IF PRODUCT IS COOKED
A. Before opening the oven door, leave the
product in the “HOLD” cycle for a minimum
of one hour. This time period will allow the
oven temperature to decrease from the
“COOK” setting to the selected “HOLD”
temperature. During this one hour period, the
product will continue to cook.
8. REHEATING
A. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
B. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
C. Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer
to individual cooking instructions for the
correct thermostat setting for the product
being reheated.
D. Length of time necessary to reheat a product
depends on the type of product and the
quantity to be reheated. Time should be
based on internal product temperature. Use
a pocket thermometer or the oven probe to
determine the internal product temperature
of the reheated product.
United States food code requirements
indicate cooked foods that have been
cooled, followed by reheating for hot food
holding, must be reheated to 165°F (74°C).
The temperature of 165°F (74°C) must be
maintained for a period of 15 seconds.
NOTE:Always follow federal and local health
(hygiene) codes for the time and internal
temperature required for reheating products.
CONTROL OPERATION
17.
GEN ERAL COOK ING GUIDE LINES:
INTERNAL PR DUCT
TEMPERATURE
TI ME*IN H LD CYCLE
REQUIRED B Y F D C DE
130°F (54°C) 1 HOUR,52MI UTES
131°F (55°C) 1 HOUR,29MI UTES
133°F (56°C) 56 MI UTES
135°F (57°C) 36 MI UTES
136°F (58°C) 28 MI UTES
138°F (59°C) 18 MI UTES
140°F (60°C) 12 MI UTES
142°F (61°C) 8 MI UTES
144°F (62°C) 5 MI UTES
145°F (63°C) 4 MI UTES
147°F (64°C) 2 MI UTES, 14 SECO DS
149°F (65°C) 1 MI UTES, 25 SECO DS
151°F (66°C) 54 SECO DS
153°F (67°C) 34 SECO DS
155°F (68°C) 22 SECO DS
157°F (69°C) 14 SECO DS
158°F (70°C) 0 SECO DS
*HOLDI G TIME MAY I CLUDE POST-OVE HEAT RISE
In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
is ba s ed on t he int erna l produ c t
temperature desired for the finished
product and includes the one hour time
period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues
to cook.

CONTROL OPERATION
18.
CHEF PERATING TIPS
1.For cooking specific products, refer to
individual cook and hold instructions.
2. When cooking at 250°F (121°C), it takes
approximately one hour for the cooking
temperature to decrease to the selected
holding temperature. During this one hour
time period, the product will continue to cook.
3. The cooking times in this guide are based on
meat taken directly from a refrigerated
temperature of 38° to 40°F (3.3° to 4.4°C), and
placed in a preheated oven. Adjustments must
be made for cooking products at other than
refrigerated temperatures.
4. It is recommended the oven door remain
closed during the cooking cycle. Opening the
door will only increase the length of time
necessary to cook the product.
5. Puncturing an item with any sharp instrument
may introduce bacteria inside the product.
Avoid using a fork to handle products, and
always use standard sanitary methods when
handling any food item.
6. Use a metal-stemmed thermometer to check
the internal temperature of a product. Be
certain to sanitize the thermometer before
each use.
7. Aged meat will cook faster, 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 M.S. . are not necessary, and are
not recommended.
8. When cooking full loads, never cook below the
first shelf spacing from the bottom of the oven
compartment.
9. Fully clean the oven
interior, drip pan,
shelves, and side racks
on a daily basis.
10. Since there is no air movement inside the
Halo Heat®low temperature cooking and
holding oven, condensation will form on the
inside of the door during operation and may
leak out of the oven door vents. This is a
normal operating condition; however, any
condensation spilling on the floor should be
periodically wiped as a safety precaution.
There is an External Drip Tray included as
standard with most ovens.
11. Drip pan overflow is a condition caused by
cooking some cuts of beef to an internal
temperature in excess of 130°F (54°C). The
External Drip Tray will help alleviate some of
this overflow problem. There is also an extra
large drip pan available as an option for the
1000-TH series ovens.
12. Overflow may also be caused by overloading
the oven compartment. D N T VERL AD
THE VEN. Follow the recommended load
capacities listed in each individual procedure.
13. For best results, many products
should be cooked on an overnight
cook-and-hold basis. Consult
individual procedures for this
recommendation.
The Alto-Shaam staff includes corporate
executive chefs who welcome questions.
You are invited to contact anyone on our
staff by phone [phone]) or e-mail
through the Contact Us section of our
web site (www.alto-shaam.com) for help
with any cook and hold procedure.
NEEDSOMEHELP?