Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 70)

NUMBER
OF SHELVES
ITEMS
PER SHELF
APPROXIMATE
MAXIMUM
CAPACITY
PANS
For use with dough in the form of loaves or rolls as required. Capacities shown are provided as a general guideline only
and will depend on the size and shape of the selected items to be proofed. Additional wire shelves may be required for
maximum capacities shown below.
OPTION:
For added humidity, add approximately 2 cups (0,24 liter) of water in the drip pan located at the bottom of the oven.
E L E C T R O N I C O V E N C O O K I N G G U I D E L I N E S
D O U G H P R O O F I N G
N/A N/A
PRODUCT PROBE CANNOT BE
USED FOR DOUGH PROOFING.
• Press and release control
ON
/
OFF
key.
• Do not press the COOK key.
• Press the TIME key.
• Press the up and down arrows to set the time
based on size and quantity of dough, generally,
45 to 90 mintues.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
O V E R R I D E A L L O W A N C E :
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
3 6 6 none none
1 half-size sheet pan 1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans 6 half-size sheet pans 6 full-size sheet pans 8 full-size sheet pans 8 full-size sheet pans
18" x 13" x 1" 18" x 13" x 1"
ON SHELVES
18" x 26" x 1"
ON SHELVES
18" x 26" x 1" 18" x 26" x 1"
ON SHELVES (GN 1/1: 530 x 325 x 20mm) (GN 2/1: 530 x 650 x 20mm) (GN 1/1: 530 x 325 x 20mm) (GN 1/1: 530 x 325 x 20mm)
(GN 1/1: 530 x 325 x 20mm) ( NO SHELVES REQUIRED ) ( NO SHELVES REQUIRED ) ( ON WIRE SHELVES ) ( ON WIRE SHELVES )
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200 MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 90° TO 100°F (32° to 38°C).
PRESS PRESS
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY . 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 AT U R E S .
D U E T O VA R I AT 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 O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L O W L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
68.
T O C O O K B Y P R O B E T O C O O K B Y T I M E
T I M E R E Q U I R E D I N
" H O L D "
C Y C L E B E F O R E S E R V I N G .
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: D O O R V E N T S : F I N A L I N T E R N A L T E M P E R AT U R E
N / A C L O S E D N / A
A F T E R O V E R R I D E :