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.
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