Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 81)

Salmon, Whole: 8 to 10 lb (4 to 5 kg)
Scale and wash fish thoroughly. If desired, fish can be
placed in a salt brine and refrigerated for 2 to 3 hours.
Place fish upright on sheet pans.
DO NOT LAY FISH ON ITS SIDE.
*NOTE: Fill wood chip container and set smoke
timer twice for a 2-hour, heavy smoke
flavor
1 to 2 Hours
10 Hours
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
• Press and release control ON / OFF key. • Press and release control ON / OFF key.
• Press the TIME key.
• Press the up and down arrows to set the
cooking time to 2 to 2-1/2 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Insert the product probe.
• Press the PROBE key.
• Press the up and down arrows to set the
probe temperature to 115°F (46°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for mild* smoke flavor.
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to 1 hour for mild* smoke flavor.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
D O O R
V E N T S :
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
O V E R R I D E A L L O WA N C E : 3 5 ° F ( 1 9 ° C )
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III, 1767-SK/III
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 275°F (135°C).
T H E T I M E A N D P R O B E T E M P E R AT U R E A R E S U G G E S T E D G U I D E L I N E S O N LY . 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 AT U R E S .
D U E T O VA R I AT 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 O K I N G T I M E R O R P R O B E T E M P E R AT U R E M AY N E E D T O B E
A D J U S T E D A C C O R D I N G LY . A LWAY S F O L L O W L O C A L H E A LT H ( H Y G I E N E ) R E G U L AT I O N S F O R A L L I N T E R N A L T E M P E R AT U R E R E Q U I R E M E N T S .
TO C O O K B Y P RO B E TO C O O K B Y T I M E
T I M E R E Q U I R E D I N
“ H O L D ”
C Y C L E B E F O R E S E RV I N G .
150°F (66°C)
Not Recommended
Closed
SHELVES
PER
COMPARTMENT
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
PRESS
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED .
PRESS
E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S
79.
S M O K E D S A L M O N
2
1 full-size sheet pan
3 full-size sheet pans
6 whole salmon
18" x 26" x 1"
(GN 2/1 x 20mm
NO SHELVES
)
FILL
WOOD
CHIP CONTA
INER