Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 - Manual (Page 71)

SECTION 6 • SMOKING PROCEDURES
69.
12" 20" x 2-1/2" (GN 1/1 )
PAN PLACEMENT :
Position 1, 4, & 7
FROM THE TOP OF THE OVEN
S M O K E D F I S H F I L L E T S
7 6 7 - S K & 1 7 6 7 - S K M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Portion cut fish. Place fillets side-by-side .
*Haddock may be substituted.
1-1/2 to 2 hours
150°F (66°C)
Not Recommended
1 hour
none
3 to 4 hours
160°F
(71°C)
250°F
(121°C)
none
6 pans
per compartment
2 pans per shelf position
P RO 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
D O O R V E N T S : C L O S E D
S E T H O L D T H E R M O S TAT
S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
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
F I N A L 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
O V E R N I G H T C O O K & H O L D
S E T S M O K I N G T I M E R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING .
W O O D C H I P C O N TA I N E R : F U L L
18" x 26" x 1"
(GN 2/1 : 530 x 650 x 20mm)
NO SHELVES REQUIRED
W H O L E S M O K E D S A L M O N
7 6 7 - S K & 1 7 6 7 - S K M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
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.
2 to 2-1/2 hours
150°F (66°C)
Not Recommended
1 hour for mild smoke flavor
FILL WOOD CHIP CONTAINER TWICE AND SMOKE
2
HOURS FOR HEAVY SMOKE FLAVOR
1 to 2 hours
10 hours
160°F
(71°C)
275°F
(135°C)
2 per compartment
3 full-size sheet pans - 6 whole salmon
per compartment
1 full-size sheet pan
P RO 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
D O O R V E N T S : C L O S E D
S E T H O L D T H E R M O S TAT
S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
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
F I N A L 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
O V E R N I G H T C O O K & H O L D
S E T S M O K I N G T I M E R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING .
W O O D C H I P C O N TA I N E R : F U L L
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
C O O K I N G & S M O K I N G G U I D E L I N E S