Alto-Shaam 1008 Manuel D’Utilisation
H A M
—
C u r e d
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
PA N
S I Z E S
➤
N O T E S
➤
Half Speed
Ham, cured:
Bone-in or boneless — 8 to 12 lb (4 to 5 kg)
Bone-in or boneless — 8 to 12 lb (4 to 5 kg)
Combination
BY CORE TEMP: Delta-T
275°F (135°C)
Stainless steel or aluminum full-size
pans or sheet pans
pans or sheet pans
Each ham should be relatively
uniform in size to assure even
heating from item to item.
uniform in size to assure even
heating from item to item.
Place hams in pans and load in a
preheated oven.
preheated oven.
Half-Size sheet pans: 18" x 13" x 1"
Full-Size sheet pans: 18" x 26" x 1"
Full-Size sheet pans: 18" x 26" x 1"
Full-Size Pans: 12" x 20" x 2-1/2"
(GN 1/1: 530mm x 325mm x 65mm)
(GN 1/1: 530mm x 325mm x 65mm)
When using CORE-TEMP or CORE-
TEMP Delta-T feature, insert the probe
so that the tip of the probe is centered
in one of the hams without touching
any bone.
TEMP Delta-T feature, insert the probe
so that the tip of the probe is centered
in one of the hams without touching
any bone.
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t C O R E T E M P
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P
K E Y .
4 hams
2 half-size sheet pans
2 full-size pans (GN 1/1)
8 hams
2 full-size sheet pans
4 full-size pans (GN 1/1)
6 hams
3 half-size sheet pans
3 full-size pans (GN 1/1)
12 hams
3 full-size sheet pans
6 full-size pans (GN 1/1)
16 hams
4 full-size sheet pans
8 full-size pans (GN 1/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
10•20
MODEL
12•18
12•20
12•20
28 hams
7 full-size sheet pans
14 full-size pans (GN 1/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
➤
➤
S E L E C T C O O K I N G T I M E
TIMER
C O R E
T E M P
T E M P
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
or
F O R
D E L T A
-
T
C O O K I N G
U S E
T H E
P R O B E
T E M P E R A T U R E
C H A R T
O N
T H E
D E L T A
-
T P R O C E D U R E
P A G E
.
M E AT A N D P O U LT R Y
83.
O R
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
COMBINATION
150° to 160°F
(66° to 71°C)
5° to 15°F
(3° to 8°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
13 minutes per lb
(20 minutes per kg)
TO BE CALCULATED
ON A SINGLE HAM
165°F
(74°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
P R E S S
S TA RT
P R E S S
S TA RT