Alto-Shaam MN-29491 User Manual
Page 41
cooking
guidelines
-
simple
control
•
39
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED FISH
PRODUCT >
FISH FILLETS, SMOKED
WHOLE SMOKED
SALMON
SHRIMP, SMOKED
ITEM/AMOUNT
Fish fillets: As needed
Haddock may be substituted.
Salmon, Whole: 8 to 10 lb (4 to 5 kg)
Shrimp: 16 to 20 count
INSTRUCTIONS
Portion cut fish. Place fillets
side-by-side.
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.
Shrimp may remain in the shell or may
be peeled and deveined. Season as
desired. Place side-by-side on pans.
SUGGESTED PAN
Full-size Hotel Pan
pan
placement
: Position 1, 4, & 7
from
the
top
of
the
oven
Sheet Pan
Sheet Pan
NO. OF SHELVES
767, 1767
1000
None
None
2 per compartment
4 per compartment
1 full-size sheet pan
5 full-size sheet pan
ITEMS PER SHELF
767, 1767
1000
2 pans per shelf position
1 sheet pan per shelf position
1 full-size sheet pan
4 full-size sheet pans
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
767, 1767
1000
6 pans per compartment
7 sheet pans per compartment
3 full-size sheet pans - 6 whole salmon
4 full-size sheet pans - 8 whole salmon
(per compartment)
4 full-size sheet pans
5 full-size sheet pans
(per compartment)
WOOD CHIP
CONTAINER
Full
Full
Full
VENT POSITION
Closed
Closed
Closed
COOK TEMP
250°F
(121°C)
275°F
(135°C)
250°F
(121°C)
HOLD TEMP
160°F
(71°C)
160°F
(71°C)
160°F
(71°C)
COOK TIME
1-1/2 to 2 hours
2 to 2-1/2 hours
45 minutes to 1 hour
SMOKE TIME
1 hour
1 TO 2 SMOKING CYCLES
1 hour for each smoking cycle
fill
wood
chip
container
for
each
cycle
45 minutes
MIN. HOLD TIME
None
1 to 2 hours
none
MAX. HOLD TIME
3 to 4 hours
10 hours
1 hour
OVERNIGHT
COOK/HOLD
Not Recommended
Not Recommended
Not Recommended
FINAL INTERNAL
TEMPERATURE
150°F (66°C)
150°F (66°C)
150° to 160°F (66° to 71°C)
ADDITIONAL
INFORMATION
—
—
—
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.