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General| Brand | Alto-Shaam |
|---|---|
| Model | 1000-TH SERIES |
| Category | Oven |
| Language | English |
Introduction to Alto-Shaam's Halo Heat cooking technology.
Discusses the benefits and principles of low-temperature cooking.
Explains the nutritional impact of low-temperature cooking on meat.
Details factors affecting meat shrinkage and cooking time.
Outlines sanitary procedures to prevent bacterial contamination.
Highlights cost savings and labor efficiency with Halo Heat ovens.
Lists available options and accessories for the ovens.
Describes the unique features and design of the Halo Heat oven.
Step-by-step guide for initial oven setup and preparation.
Identifies and explains the controls on the oven's front panel.
Detailed procedures for cooking and holding food in manual ovens.
Guidelines for cleaning and protecting stainless steel surfaces from corrosion.
Recommended cleaning products for stainless steel surfaces.
Suitable materials for cleaning stainless steel surfaces.
Daily procedures for cleaning the oven interior and components.
Instructions for cleaning and polishing the oven's exterior.
Procedures for checking oven condition and cooling fan.
Cooking specifications and preparation for various beef cuts.
Cooking specifications and preparation for lamb cuts.
Cooking specifications and preparation for various pork cuts.
Cooking specifications and preparation for poultry items.
Cooking specifications and preparation for various fish and seafood.
Cooking specifications for items like potatoes, quiche, rice, etc.
Identifies and explains the controls for the smoker oven.
Details the function of each control and indicator on the smoker panel.
Step-by-step procedures for cooking, smoking, and holding in manual ovens.
Recommended smoking times for different flavor intensities.
Guidance on overnight cooking and holding for smoked products.
Cooking and smoking specifications for beef brisket and tongue.
Cooking and smoking specifications for pork ribs.
Cooking and smoking specifications for duck and turkey.
Detailed procedure for cold smoking salmon.
Explains the importance and function of food holding equipment.
Principles for maintaining proper holding temperatures and conditions.
Procedures for operating the holding cabinet, including preheating and loading.
Guidelines for maintaining cleanliness and preventing food-borne illnesses.
Critical food safety practices and temperature requirements.
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