Alto-Shaam MN-29491 manual FISH, Baked Salmon Steaks Trout

Page 27

SECTION 4 - POULTRY AND FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

FISH, BAKED

SALMON STEAKS

TROUT

 

 

 

 

SIZE OF MEAT

Fish Fillets, Fresh or Frozen:

6 to 8 oz (170 to 227 grams),

Whole: 1 lb (454 gm) dressed

 

6 to 8 oz (170 to 227 grams)

1" (25mm) thick

 

 

 

 

 

INSTRUCTIONS

Do not thaw frozen fillets. Spray or

Spray or coat sheet pans with oil, butter

Spray or coat sheet pans with oil.

 

coat sheet pans with oil. Place fillets

or margarine. Place steaks side-by-side

Wipe trout with a damp towel and place

 

side-by-side on sheet pans. Brush fish

on sheet pans. Season as desired.

side-by-side on sheet pans. Season

 

with oil, butter or margarine. Season as

 

as desired.

 

desired and sprinkle lightly with

 

 

 

paprika. Loosely cover pans with clear

 

 

 

plastic wrap.

 

 

 

 

 

 

SUGGESTED PAN

Sheet Pan

Sheet Pan

Sheet Pan

 

 

 

 

NO. OF SHELVES

4

4

6

500

750

6

4

6

1000

None

None

None

 

 

 

 

ITEMS PER SHELF

1 half-size sheet pan

7-8 steaks per pan, 1 half-size sheet pan

6 trout, 1 half-size sheet pan

500

750

1 full-size sheet pan

15 steaks per pan, 1 full-size sheet pan

12 trout, 1 full-size sheet pan

1000

1 full-size sheet pan

15 steaks, 1full-size sheet pan

12 trout, 1 full-size sheet pan

 

 

 

 

MAX. CAPACITY

4 half-size sheet pans

28-32 steaks, 4 half-size sheet pans

36 trout, 6 half-size sheet pans

500

750

6 full-size sheet pans

60 steaks, 4 full-size sheet pans

72 trout, 6 full-size sheet pans

1000

8 full-size sheet pans

75 steaks, 5 full-size sheet pans

96 trout, 8 full-size sheet pans

 

 

 

 

VENT POSITION

One-half open

One-half open

One-half open

 

 

 

 

COOK TEMP

275°F (135°C)

275°F (135°C)

275°F (135°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

1-1/2 to 2-1/2 hours

1-1/2 hours

1 to 1-1/2 hours

 

Full Load

Full Load

Full Load

 

 

 

 

MIN. HOLD TIME

none

1 hour

none

 

 

 

 

MAX. HOLD TIME

3 to 4 hours

3 to 4 hours

4 to 6 hours

 

Holding time will vary greatly depending

 

 

 

on the type of fish and the initial product

 

 

 

moisture content.

 

 

 

 

 

 

OVERNIGHT

Not Recommended

Not Recommended

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

150°F (71°C)

150°F (66°C)

150°F (66°C)

TEMPERATURE

 

 

 

 

 

 

 

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.

cooking guidelines - simple control • 25

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Meat and Nutrition IntroductionPreventing Bacteria Growth Shrinkage Control and Cooking TimeSingle Compartment Double Compartment Labor and Equipment Cost ReductionSmoker Options and Accessories Options and AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Push power switch to on I position Chef Operating Tips Reheating Care and CleaningDetermining if Product is Sufficiently Cooked RED MeatProtecting Stainless Steel Surfaces Cleaning and MaintenanceCleaning Agents Cleaning MaterialsCheck Overall Condition Oven Once a Month Clean DailyClean the Door Vents Equipment CareCooking guidelines simple control Cooking Guidelines Beef Brisket Beef Short Ribs Beef Striploin BEEF, LAMB, VealCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe PORK, Processed Meats Pork LEG, FreshPork Chops Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe CHICKEN, Pieces CHICKEN, Whole Recipe Halves Poultry and FishTWO-STEP Fried Chicken CHICKEN, Fried Cornish Hens DUCK, WholeTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Quiche Rice Baked EGG Custard MiscellaneousSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesEGG ROLL/CHICKEN Nuggets Precooked Frozen Breakfast Cookies Finger Food SandwichesProofing Dough Recipe Load wood chip container Smoker OperationGeneral Operation Smokers ONE-STEP Cooking Smoking Procedure OptionsProduct Capacity per compartment Beef BRISKET, Smoked Beef TONGUE, Smoked Smoked BeefHAM Ribs Smoked PorkDUCK, Smoked TURKEY, Smoked Recipe Smoked PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked FishCold Smoked Salmon Smoking ProcedureFood Holding Function & Value General Holding Guidelines Food Holding and SanitationMeat Fahrenheit Celsius General Holding Cabinet OperationMost food-borne illnesses can be prevented Summary Food Safety GuideliesPage Price U.S.$15.00 MN-29491 01/11 Alto-Shaam, Inc

MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.
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