What can you cook in a Alto Shaam?

You can rely on the Alto-Shaam Cook and Hold oven to make soup stocks, desserts, slow-cooked meats, fermented vegetables, and so much more. These value-added pieces of equipment can be placed anywhere with a ventless and waterless design.

Non-continuous cooking: If facility would like to par cook the prime rib, the prime rib shall be subject to an initial heating process that is no longer than 60 minutes in duration; immediately and properly cooled to 41F; held at 41F or below; and then rapidly reheated to minimum temperature of 165F within 2 hours.

These units are efficient, versatile, and great for cooking, baking, roasting, braising, sous vide, proofing, fermenting and more. The main benefit of cook and hold ovens is that they reduce food shrinkage during cooking, which helps your bottom line.

At their most simple, rotisserie ovens use a combination of radiant heatwhether from a gas infrared burner, electric quartz or metal element, or wood or gas flamesand convection heat. The radiant heat browns the meat, poultry or other foods while the convection heat slow roasts it.

So, as soon as you’ve finished using the oven, put a heat-resistant bowl of water inside and heat at a high temperature for 20 minutes. This will help loosen dirt and grease by steaming the interior. Then when it’s cool enough, wipe the interior surfaces with paper towels.

With Alto-Shaam Cook & Hold smoker ovens, you can provide customers with these rich flavors and tenderness with real wood and real smoke. All while maintaining a consistent, even cook on the protein with Halo Heat technology. Today, you don’t need a dedicated smoker to slow-cook your meat.

While Cook & Hold ovens are most commonly used for roasting and braising, these units are versatile and can prepare a variety of items from prime rib to cheesecakes and stocks. The oven can be used to bake, roast, braise, sous vide, proof, ferment and hold, among other things.

Cleaning baked-on grease from a toaster oven is the same method you’d use for cleaning your main kitchen oven. Make a baking soda and water paste, spread it on the problem area, and leave overnight. Wipe off with a rag and, if any problem areas remain, spray them with a vinegar-water solution.

Use a bit of oven cleaner, degreaser or dish soap to break down stuck on grease and any other food residue that might be stuck to the inside of the oven. Avoid harsh scouring pads if possible, they will only scratch the inside of your oven. Finally, wipe down the door gaskets with soapy water.

Using warm soapy water and a soft scourer sponge, scrub down interior and exterior of the spit, as well as the shaft. F. Allow the spit to air dry and reassemble the machine.