Alto-Shaam 300-TH-III Installation Operation & Maintenance page 26

Operation
To Enable Probe Hold
(optional when cooking by Probe)
• Press the Probe button to see the probe
cooking temperature.
• Press the Probe button again to toggle to
the probe hold temperature.
NOTICE: The yellow LEDs below the Probe
and Hold buttons will alternate,
signaling the Probe Hold mode.
• Press the Up/Down arrow buttons to set
desired probe holding temperature.
• Press Start button to begin cooking cycle.
Display High/Low Probe Temperatures:
To observe the recorded maximum or minimum probe
temperature when cooking by probe, press the following
buttons while the probe remains in the product:
Highest Temperature: Press Probe button and Up Arrow
button at same time.
Lowest Temperature: Press Probe button and Down
Arrow button at same time.
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
button 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 button 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.
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Operating Features and Functions
MN-29758 • Rev 10 • 12/17 • TH-III and SK-III Series Cook, Hold, Smoke
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, avoiding the bone.
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.
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 addi-
tion three seconds which will toggle the option.
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.
C A U T I O N
To maintain safe temperature levels, cold food
for rethermalization or reheating must never
be added to the oven while hot foods are
being held.