Alto-Shaam MN-29491 manual Cold Smoked Salmon, Smoking Procedure

Page 42

SECTION 6 - SMOKED FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

COLD SMOKED SALMON

 

 

ITEM/AMOUNT

SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb

 

(1 to 2 kg) each

INSTRUCTIONS

INGREDIENTS REQUIRED

 

Fresh Salmon Fillets or Sides

 

Sea Salt: Large Crystals

 

Granulated or Raw Sugar

 

SUPPLIES REQUIRED

 

Clear Plastic Wrap

 

Paper Toweling

 

Wire Mesh Grids

 

Digital Thermocouple Thermometer

 

(to monitor internal product temperature)

 

Tweezers

 

Ice: 3 to 4 lb (1 to 2 kg)

 

PREPARATION

 

Remove bones from fillets with a tweezers to

 

avoid rupturing tissue.

 

SALTING

 

50% Sea Salt or Kosher Salt

 

50% Granulated or Brown Sugar (for richer

 

color)

 

To remove moisture from the raw salmon,

 

blend salt and sugar mixture thoroughly and

 

pack firmly around each fillet. Cover salt-filled

 

pans with clear plastic wrap and refrigerate for

 

24 hours. Following the 24 hour refrigeration

 

period, remove fillets from salt/sugar mixture

 

and rinse thoroughly under cold, running water.

 

Pat dry with paper toweling. Place fillets side-

 

by-side on a sheet pan and return, uncovered,

 

to the refrigerator for a period of 1-6 hours for

 

the final drying period.

SUGGESTED PAN

Wire grid

NO. OF SHELVES

3 per compartment

767, 1767

1000

4 per compartment

ITEMS PER SHELF

3 fillets/sides per shelf

767, 1767

1000

3 fillets/sides per shelf

MAX. CAPACITY

9 fillets per compartment

767, 1767

1000

12 fillets per compartment

WOOD CHIP

Full

CONTAINER

 

VENT POSITION

Closed

SMOKE TIME

10 to 20 minutes

OVEN TIME

1-2 hours

REQUIRED

 

 

 

FINAL INTERNAL

NOT TO EXCEED 77°F (25°C)

TEMPERATURE

 

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.

SMOKING PROCEDURE

OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE.

Soak wood chips in water according to directions (5-15 minutes), fill wood chip container full and insert in chip holder located at the back of the oven.

Fill pan with ice and locate pan in shelf position number 7 (just above wood chip container).

Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position.

Insert probe of thermocouple thermometer into the center of the middle salmon fillet located in the top shelf position or central shelf position when smoking a full load. To maintain proper color, the internal temperature of the salmon must not exceed 77°F (25°C). For this reason, it is important to begin the smoking process with the oven at room temperature.

Make certain oven vents are closed. Close oven door and set smoke time from 10 to 20 minutes depending on taste preference. When the smoke timer cycles to the OFF position, the fillets must remain in the oven for a period of 1-2 hours. Do not open the oven door during this period.

Following the required oven time, remove the fillets, cover with clear plastic wrap and refrigerate until fully chilled.

1

2

3

4

5

6

7

8

9

10

11

cooking guidelines - simple control • 40

Page 41 Page 43
Image 42
Page 41 Page 43
Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Introduction Meat and NutritionShrinkage Control and Cooking Time Preventing Bacteria GrowthLabor and Equipment Cost Reduction Single Compartment Double CompartmentOptions and Accessories Smoker Options and AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Push power switch to on I position Chef Operating Tips RED Meat Care and CleaningDetermining if Product is Sufficiently Cooked ReheatingCleaning Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesEquipment Care Clean DailyClean the Door Vents Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs Beef StriploinCorned 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 Poultry and Fish CHICKEN, Pieces CHICKEN, Whole Recipe HalvesCHICKEN, Fried Cornish Hens DUCK, Whole TWO-STEP Fried ChickenTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Miscellaneous Quiche Rice Baked EGG CustardSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Breakfast Cookies Finger Food Sandwiches EGG ROLL/CHICKEN NuggetsProofing Dough Recipe Smoker Operation Load wood chip containerGeneral Operation Smokers Smoking Procedure Options ONE-STEP CookingProduct Capacity per compartment Smoked Beef Beef BRISKET, Smoked Beef TONGUE, SmokedSmoked Pork HAM RibsSmoked Poultry DUCK, Smoked TURKEY, Smoked RecipeSmoked Fish Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonSmoking Procedure Cold Smoked SalmonFood Holding and Sanitation Food Holding Function & Value General Holding GuidelinesGeneral Holding Cabinet Operation Meat Fahrenheit CelsiusMost food-borne illnesses can be prevented Food Safety Guidelies SummaryPage 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.
Top Page Image Contents