*myarchiexpo

Catalogs
Alto-Shaam
Nine Things Cook Hold

Nine Things Cook Hold

Product catalog summary

Introduction
This document explores the versatility of a cook & hold oven, highlighting its ability to prepare a variety of foods beyond traditional meats. It emphasizes the convenience of overnight cooking to save time and effort.

Specifications and Procedures

Clarified Butter: Ideal for sauces and sautéing, prepared at 160°F/71°C.
Tempered Chocolate: Achieved at 115°F/46°C, perfect for confectionery purposes.
Braise Boneless Short Ribs & Osso Bucco: Cooked at 250°F/121°C for tender results.
Confit: Prepared at 200°F/93°C, suitable for preserving meats.
Yogurt: Made at 115°F/46°C, allowing for homemade dairy products.
Stock and Au Jus: Cooked at 275°F/135°C, essential for rich flavors.
Fruit Leather: Created at 180°F/82°C, a healthy snack option.
Dried Fruit Chips: Prepared at 140°F+/60°C, offering a crunchy treat.
Dried Tomatoes: Made at 180°F/82°C, perfect for enhancing dishes.

Conclusion
The cook & hold oven is a versatile tool that extends beyond meat preparation, offering a range of culinary possibilities that can be prepared with minimal supervision, especially overnight.

Catalog excerpts

You likely know that low, slow heat is great for cooking proteins like prime rib, chicken and roasts. What you might not know is that it’s also great for many other not-so-obvious menu items. Move beyond meat and free up time with overnight cooking. The following nine items are a small sampling of the types of foods you can make in a cook & hold oven. THINGS YOU DIDN’T KNOW YOU CAN MAKE IN A COOK & HOLD OVEN

Open the catalog to page 1

Nine Things Cook Hold

Nine Things Cook Hold

Catalog excerpts

All Alto-Shaam catalogs and technical brochures

Archived catalogs