Troubleshooting guide
Table Of Contents
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