Alto-Shaam MN-29492 manual Fish, FISH, Baked Salmon Steaks Trout

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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

 

 

 

AS-250

3

3

4

500

4

4

6

750

6

4

6

1000 or 1200

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

AS-500

500

1 half-size sheet pan

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

6 trout, 1 half-size sheet pan

750

1 full-size sheet pan

15 steaks per pan, 1 full-size sheet pan

12 trout, 1 full-size sheet pan

1000 or 1200

1 full-size sheet pan

15 steaks, 1full-size sheet pan

12 trout, 1 full-size sheet pan

 

 

 

 

MAX. CAPACITY

3 half-size sheet pans

21-24 steaks, 1 half-size sheet pans

24 trout, 4 half-size sheet pans

AS-250

500

4 half-size sheet pans

28-32 steaks, 4 half-size sheet pans

36 trout, 6 half-size sheet pans

750

6 full-size sheet pans

60 steaks, 4 full-size sheet pans

72 trout, 6 full-size sheet pans

1000 or 1200

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)

 

 

 

 

PROBE TEMP

Not Recommended

Not Recommended

Not Recommended

 

 

 

 

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

 

 

 

 

 

 

 

OVERRIDE

—

—

—

ALLOWANCE

 

 

 

 

 

 

 

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 - deluxe control • 36

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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 Smokers 1200-SK/IIIOptions and Accessories Smoker Options and AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded Control Features Operating Features & Functions To turn oven control panel off Press and holdU T I O N Programming a Preset Preset Keys Lock and Unlock R N I N G RED Meat Smoking Procedure OptionsDetermining if Product is Sufficiently Cooked Chef Operating Tips Food Holding and Sanitation ReheatingFood Holding Function & Value General Holding GuidelinesFISH/SEAFOOD Critical Zone Food Safety Guidelies SummaryCleaning Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesClean the Probes Daily Clean DailyClean the Door Vents Check the Cooling FAN in the Oven Control AreaCooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs BraisedBeef Striploin Prime RIB Prime RIB Special Additional InformationCorned Beef Ribeye Beef Round Beef Round Tenderloin Veal Loin LAMB, LEG Lamb Racks Frenched Lamb Shanks Pork Chops PORK, Processed MeatsPork LEG, Fresh Pork Loin Pork Shoulder Pork Ribs PIG, Whole Processed Meats Recipe Poultry CHICKEN, Pieces CHICKEN, Whole HalvesTemperature Addl Info CHICKEN, Fried Cornish HensDUCK, Whole Duck Confit Turkey Turkey Breast Turkey Roll Recipe Fish FISH, Baked Salmon Steaks TroutMiscellaneous Quiche Rice Baked EGG CustardAU Gratin Potatoes Canning Crème Brulee Tempering Chocolate Sheet Cake Cheese Cake Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Finger Food Breakfast Sandwiches Cookies Proofing Dough Smoked Beef Beef BRISKET, Smoked Pastrami Beef TONGUE, SmokedSmoked Pork HAM Ribs Pork ButtSmoked Pork and Poultry Pork Belly DUCK, Smoked TURKEY, SmokedSmoked Fish and Shrimp Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonCold Smoked Salmon Smoking ProcedureCold Smoking Cold Smoked Recipe Canned Tomatoes Page Price U.S.$15.00 MN-29492 03/11 Alto-Shaam, Inc

MN-29492 specifications

The Alto-Shaam MN-29492 is a versatile and cutting-edge cooking solution designed to meet the needs of commercial kitchens. This innovation stands out for its advanced features, technologies, and characteristics that ensure efficient cooking, reliable performance, and high-quality food preparation.

One of the standout features of the MN-29492 is its patented Halo Heat technology. This unique cooking method utilizes gentle, even heating to ensure that food retains moisture, flavor, and freshness. Unlike traditional cooking methods that rely on intense heat, Halo Heat surrounds food with uniform temperature, making it perfect for holding, warming, and cooking a variety of dishes. This technology not only enhances food quality but also reduces the risk of overcooking, making it an ideal choice for busy establishments that require precision.

The MN-29492 boasts a spacious interior that allows for a diverse range of cooking configurations. With flexible shelving and ample room for multiple pans, chefs can easily prepare large quantities of food or accommodate various menu items simultaneously. This capacious design is particularly beneficial for restaurants, catering companies, and other foodservice operations that demand efficiency and versatility.

In terms of user-friendly features, the Alto-Shaam MN-29492 includes a digital control panel that enables precise temperature management and monitoring. This intuitive interface simplifies operation and ensures that culinary staff can focus on food preparation without constant adjustments. Furthermore, the unit's built-in timer functions help manage cooking times, resulting in perfectly prepared dishes every time.

Energy efficiency is another major advantage of the MN-29492. The design incorporates intelligent insulation and energy-saving technologies, which contribute to lower operational costs while minimizing environmental impact. The unit is also designed for reliability and durability, incorporating high-quality materials that withstand the rigors of a busy kitchen environment.

Overall, the Alto-Shaam MN-29492 serves as an essential asset for any commercial kitchen seeking to enhance food quality and operational efficiency. Its combination of innovative technologies, thoughtful design, and energy efficiency makes it a top choice for chefs and foodservice operators looking to elevate their culinary offerings. With the MN-29492, achieving perfect results every time is not just a goal; it's a guaranteed reality.
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