Alto-Shaam MN-29492 manual Smoked Fish and Shrimp

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SMOKED FISH AND SHRIMP

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

FISH FILLETS, SMOKED

WHOLE SMOKED

SHRIMP, SMOKED

SALMON

 

 

 

 

 

 

 

ITEM/AMOUNT

Fish fillets: As needed

Salmon, Whole: 8 to 10 lb (4 to 5 kg)

Shrimp: 16 to 20 count

 

Haddock may be substituted.

 

 

 

 

 

 

INSTRUCTIONS

Portion cut fish. Place fillets

Scale and wash fish thoroughly.

Shrimp may remain in the shell or may

 

side-by-side.

If desired, fish can be placed in a salt

be peeled and deveined. Season as

 

 

brine and refrigerated for 2 to 3 hours.

desired. Place side-by-side on pans.

 

 

Place fish upright on sheet pans.

 

 

 

DO NOT LAY FISH ON ITS SIDE.

 

 

 

 

 

SUGGESTED PAN

Full-size Hotel Pan

Sheet Pan

Sheet Pan

 

pan placement: Position 1, 4, & 7

 

 

 

from the top of the oven

 

 

 

 

 

 

NO. OF SHELVES

 

 

 

767, 1767

None

2

1 full-size sheet pan

1000, 1200

None

4

5 full-size sheet pan

ITEMS PER SHELF

 

 

 

767, 1767

2 pans per shelf position

1 full-size sheet pan

1 full-size sheet pan

1000, 1200

1 sheet pan per shelf position

4 full-size sheet pans

1 full-size sheet pan

 

 

 

 

 

 

 

MAX. CAPACITY

 

 

 

767, 1767

6 pans

3 full-size sheet pans - 6 whole salmon

4 full-size sheet pans

1000, 1200

7 sheet pans

4 full-size sheet pans - 8 whole salmon

5 full-size sheet pans

 

 

 

 

WOOD CHIP

Full

Full

Full

CONTAINER

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250°F (121°C)

275°F (135°C)

250°F (121°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 hours

2 to 2-1/2 hours

45 minutes to 1 hour

 

 

 

 

SMOKE TIME

1 hour

1 TO 2 SMOKING CYCLES

45 minutes

 

 

1 hour for each smoking cycle

 

 

 

fill wood chip container for each cycle

 

 

 

 

 

MIN. HOLD TIME

None

1 to 2 hours

none

 

 

 

 

MAX. HOLD TIME

3 to 4 hours

10 hours

1 hour

 

 

 

 

OVERNIGHT

Not Recommended

Not Recommended

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

150°F (66°C)

150°F (66°C)

150° to 160°F (66° to 71°C)

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

35°F (19°C)

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 47

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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 TimeLabor and Equipment Cost Reduction 1200-SK/III SmokersSmoker Options and Accessories Options and AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation Control Features To turn oven control panel off Press and hold Operating Features & FunctionsU T I O N Programming a Preset Preset Keys Lock and Unlock R N I N G Determining if Product is Sufficiently Cooked Smoking Procedure OptionsRED Meat Chef Operating Tips Reheating Food Holding and SanitationGeneral Holding Guidelines Food Holding Function & ValueFISH/SEAFOOD Critical Zone Summary Food Safety GuideliesCleaning Agents Cleaning and MaintenanceCleaning Materials Protecting Stainless Steel SurfacesClean the Door Vents Clean DailyClean the Probes Daily Check the Cooling FAN in the Oven Control AreaCooking Guidelines Beef Brisket Beef Short Ribs Braised BEEF, LAMB, VealAdditional Information Beef Striploin Prime RIB Prime RIB SpecialCorned Beef Ribeye Beef Round Beef Round Tenderloin Veal Loin LAMB, LEG Lamb Racks Frenched Lamb Shanks Pork LEG, Fresh PORK, Processed MeatsPork Chops Pork Loin Pork Shoulder Pork Ribs PIG, Whole Processed Meats Recipe CHICKEN, Pieces CHICKEN, Whole Halves PoultryCHICKEN, Fried Cornish Hens Temperature Addl InfoDUCK, Whole Duck Confit Turkey Turkey Breast Turkey Roll Recipe FISH, Baked Salmon Steaks Trout FishQuiche Rice Baked EGG Custard MiscellaneousAU Gratin Potatoes Canning Crème Brulee Tempering Chocolate Sheet Cake Cheese Cake Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesPrecooked Frozen Finger Food Breakfast Sandwiches Cookies Proofing Dough Beef BRISKET, Smoked Pastrami Beef TONGUE, Smoked Smoked BeefHAM Ribs Pork Butt Smoked PorkPork Belly DUCK, Smoked TURKEY, Smoked Smoked Pork and PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked Fish and ShrimpCold Smoking Smoking ProcedureCold Smoked Salmon 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.