Alto-Shaam Combitherm 1008 - Manual (Page 71)

F I S H A N D S E A F O O D
68.
OVEN MODE
COOKING TEMPERATURE
M A X I M U M C A PAC I T Y
TIMER
Stainless steel or aluminum sheet pans
Vegetable release spray
Seasoning
PA N
S I Z E S
➤
N OT E S
➤
Full Speed
Salmon steaks:
7 oz (198 gm) each
Salmon fillets:
8 oz (227 gm) each
Steam
Low Temperature Steam
Steam: 212°F (100°C)
Low Temperature Steam:
135° to 160°F (57° to 71°C)
C O R E
T E M P
Stainless steel or aluminum sheet pans
Vegetable release spray
Seasoning
S p r a y p a n s w i t h v e g e t a b l e
r e l e a s e s p r a y .
Place salmon steaks or fillets on
pans and season as desired.
Load pans in preheated oven.
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
Gastronorm 1/1: 530 x 325 x 20mm
Gastronorm 2/1: 530 x 650 x 20mm
S E L E C T C O O K I N G T I M E
S E L E C T I N T E R N A L C O R E T E M P E R AT U R E
S A L M O N
— F r e s h
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set TIMER
P r e s s a n d S e t C O R E T E M P
P R E S S
S TA RT
P R E S S
S TA RT
O R
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y .
21 lb (10 kg)
6 half-size sheet pans
(6 GN 1/1)
49 lb (22 kg)
7 full-size sheet pans
(7 GN 2/1)
35 lb (16 kg)
10 half-size sheet pans
(10 GN 1/1)
70 lb (32 kg)
10 full-size sheet pans
(20 GN 1/1)
84 lb (38 kg)
12 full-size sheet pans
(24 GN 1/1)
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
140 lb (64 kg)
20 full-size sheet pans
(40 GN 1/1)
MODEL
20•20
FAN SPEED
PRODUCT
➤
MATERIALS
➤
➤
➤
PRODUCT
PREPARATION
➤
T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o
v a r i a t i o n s i n p r o d u c t q u a l i t y , w e i g h t , a n d d e s i r e d d e g r e e o f d o n e n e s s t h e
c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s
s h o w n . A l l c o o k i n g s h o u l d b e b a s e d o n i n t e r n a l p r o d u c t t e m p e r a t u r e s .
P R E S S
S TA RT
o r
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
140°F (60°C) 10°F (5° to 6°C)
APPROXIMATE COOK TIME
FINAL INTERNAL
TEMPERATURE
IN STEAM MODE
STEAKS
11 minutes
IN STEAM MODE
FILLETS
7 minutes
IN LOW TEMP
STEAM MODE
13 minutes
150° to 160°F
(66° to 71°C)
150° to 160°F
(66° to 71°C)
135° to 160°F
(57° to 71°C)
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS