Alto-Shaam MN-29491 Manual Do Utilizador

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 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.