Using Alto-Shaam Cook & Hold THIII Controls

This is a pretty thorough tutorial on how to operate the Alto-Shaam Cook & Hold THIII LEGACY MODEL controls - models pre-redesign.
Key Moments:
00:02 Basic Operation
00:40 Icons/Buttons
01:14 Starting Cook mode
01:44 Difference between Time/Probe cook
02:55 Setting Hold temperature
03:23 Preheating: What to know
04:39 Starting Cook mode
05:38 Reviewing functions & best practices
07:17 Checking live probe temperature
07:58 How to set cook/hold parameters
09:15 Checking maximum probe reading
09:53 How to lock controls
10:22 How to unlock controls
10:40 Vent best practices
11:05 Probe best practices

[@raingengenraiyunjiropaparo5953]

Hi just like to ask how to cancel the hold especially when you are doing the cold smoke?

[@suzukimuruku9036]

Very good explanation of a great video.thanks

[@MoGflava]

great video .... thanks for the help it might be nice to add advice about what temps to cook certain roast at... i.e roast beef,

[@sonataq14]

I would like to purchase an alto-schaam, specifically for cooking prime rib. I saw the video in it's entirety and saw how you start a prime rib at 250 until it hits the internal meat temperature of 100 and then hold at 140 degrees. You mentioned that your meat will only reach 130 degrees which I believe should be a nice medium-rare, correct? If so, how long is the cooking process actually take for a full sized 20-pound (bone-in) prime rib to actually reach it's internal temp of 130 degrees?

[@altoshaaminc]

Hi Scott,
We recommend you reach out to one of our chefs to help answer any questions you may have about our Cook & Hold Ovens and a prime rib to reach a specific internal temperature. When looking at our cooking basics as a starting point, the cook time should be approximately 10 minutes per pound for the first roast (22 minutes per
kilogram). If you are cooking more than one at a time, you would add 30 minutes for each additional roast.
If you have any other questions - you can ask a chef here: www.alto-shaam.com/en/culinary-institute/ask-a-chef or give us a call at 262-251-3800.

[@stevepuppe4128]

I am completley confused,, Facts facts,, not oh excuse me. I've nothing but good about Alto Shaam. Now I may decide against. I understand nothing about cook and hold, how to use or how it works. How for the love of god can I cook a prime rib overnight at 250 hold till dinner the next night at 140 and not over cook it?

[@altoshaaminc]

Hi Steve,
We understand this can be confusing, but Halo Heat technology inside the Cook & Hold Ovens does not use harsh temperatures or fans that typically overcook food. Halo Heat emits a gentle, precise heat as well so that the prime rib does not overcook. With the deluxe models, the probe will sense the internal temperature of the prime rib. Once this temperature is reached, the oven automatically switches from 250 to 140 degrees.
If you have other questions, or would like to speak to one of our chefs, you can call us at 262-251-3800 or submit a question here: www.alto-shaam.com/en/culinary-institute/ask-a-chef

[@estellasdad2010]

So how can I smoke some meat in these alto shams.

[@altoshaaminc]

Hi
To smoke you will need the halo heat smoker model. We also have videos featuring this oven.
Please call me 262 251 3800 or email me (you can do this from our web site alto-shaam. com)
Thanks