Alto-Shaam Cook & Hold Oven Electronic Control 500-TH/III - Manual (Page 20)

pg . 18 TH/III InsTallaTIon / operaTIon / servIce manual
Display High/Low Probe Temperatures:
To observe the recorded maximum or minimum
probe temperature when cooking by probe, press the
following keys while the probe remains in the product:
Highest Temperature: Press
p robe Key and u p a rrow
Key at same time.
Lowest Temperature: Press p
robe
Key and d
own
a
rrow
Key at same time.
Probe Usage:
When the oven probe remains inserted in the probe
bracket, the LED temperature display will indicate the
ambient air temperature inside the oven. To use the
probe for cooking remove it from the bracket and wipe
the full length of the metal probe with a disposable
alcohol pad to clean and sanitize before using.
Only the tip of the probe senses the internal product
temperature; therefore, it is important the tip be placed
correctly in the product for internal temperature
accuracy. Push the probe tip halfway into the product,
positioning the tip at the center of the food mass.
When inserting the probe into solid foods such as
meat roast or poultry breasts, push the probe in from a
straight downward position or in from the side to the
center position. If placing into a semi-liquid or liquid
product, the probe cable must be secured to keep the
probe positioned properly. Do not let the probe tip
touch the edges, bottom or side of a container. Tape
the probe cable to the lip or edge of the container.
Probe Calibration:
1. To verify product probe calibration, place the probe
in a glass of ice water.
2. After allowing the temperature to settle, press the
probe key for five (5) seconds. Compare reading
against 32°F (0°C).
3. If calibration is required, the unit must be in the
power up hold mode. From the off state turn the
unit on. The unit will begin to operate in the power
up hold mode, press the probe key for eight (8)
seconds until the unit beeps twice and a temperature
is displayed. Adjust the probe offset temperature
by pressing the up or down arrows to increase or
decrease the temperature. Repeat step 2 to verify.
4. Repeat steps 1 and 2 to verify the probe calibration
as necessary.
Sous Vide Cooking:
With the oven in a preheat mode, press and hold the
probe button. After 5 seconds, it will display “SouS”
if in sous-vide mode, or “ rE9” if in a regular probe
mode. If changes are desired, continue holding the
probe button for an addition three seconds which will
toggle the option.
NOTE: When cooking by probe, insert the probe into
the raw product after the oven has been preheated.
WaiT ONE fuLL miNuTE to allow the probe
temperature to decrease to the internal temperature
of the product. press the start button to begin
the cooking process after this probe temperature
adjustment period. a false probe reading of the
internal product temperature will cause the oven to
default to a holding temperature.
O p E R A T I O N
OpERATINg FEATURES & FUNcTIONS