SA L M O N

— C ol d S mo k ed

FISH AND SEAFOOD
69.
Time and t em per at ure se tti ng s a re s ug ges te d g uid el ine s o nly. Du e to
variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures
shown. All cooking should be based on internal product temperatures.
OVEN M ODE
COOKIN G TEMP ERATUR E
MAXIMUM CAPACITY
TIMER
PAN
SIZ ES
➤
Half Speed
Salmon fillets:
2-1/2 - 4 lb (1 - 2 kg) each
Convection Mode
86°F (30°C)
Full-size pans: 20" x 12" x 2-1/2"
Full-size sheet pans: 18" x 26" x 1"
Half-size sheet pans: 18" x 13" x 1"
Gastronorm 1/1: 530 x 325 x 65mm
Gastronorm 2/1: 650 x 530 x 65mm
SELECT SMOKING TIME
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
COMBITHERM OVEN PROCEDURE
Press and Set TIME R
STOP THE SMOKING FUNCTION AT ANY
TIME BY PRESSING THE STOP KEY.
5 full-size pans or GN 1/1
5 half-size sheet pans
13 full-size pans or GN 1/1
6 full-size sheet pans or GN 2/1
9 full-size pans or GN 1/1
9 half-size sheet pans
MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
FAN SP EED
WOOD CHIP CONTAIN ER
PRODUC T
➤
PRODUCT PREPARATION ➤
➤
➤
Full Remove bones from fillets with a tweezers to avoid
rupturing tissue.
SALTING:
50% Sea Salt or Kosher Salt
50% Granulated or Brown Sugar (FOR BE ST 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 to 6 hours for the final drying period.
OVEN M UST BE AT ROOM TE MPERAT URE B EFORE
BEGIN NING PROCE DURE.
Soak wood chips in
water according to
directions (5 minutes).
Fill wood chip
contai ner f ull and
insert in chip holder
locate d at the back of
the oven.
Fill pan with ice and locate pan in shelf directly 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 probe into the center of the middle salmon
fillet located in the top shelf position or central shelf
position when smoking a full load (OPT IONAL).
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.
Close oven door and press the oven function keys to
provide a smoking time period from 10 to 30 minutes
depending on taste preference. When the timer cycles to
the OFF position, the fillets must remain in the oven for a
period of 30 minutes to 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
chille d.
MATERIA LS
➤•Clear Plas tic Wrap
•Wire Mesh G rids
•Ice: 3 to 4 lb ( 1 to 2 kg)
•Paper Toweli ng
•Tweezers
1
2
3
4
5
6
7
8
9
10
11
SIDE VIEW
TOP VIEW
ICE
Press Che f Fun ction key .
Turn knob until Smoker icon is displayed.
Press Che f Fun ction key .
“YES” or “NO” check box will appear in display.
Use knob or up/down arrow keys to select “YES”.
Press Chef Function key to confirm setting.
Press START .
19 full-size pans or GN 1/1
9 full-size sheet pans or GN 2/1
FOR OVENS EQUIPPED WITH SMOKING FUNCTION
APPROX IMAT E S MOK E TI ME FINAL INTERNAL
TEMPER ATURE
10 to 30 minut es pe r
smoke flavor
prefer ence
NOT TO EXCEED
77°F (25°C)
USE AP PROXIMAT E SMO KING T IME S HOWN
FOR FU LL OR PARTIA L LOA DS
OR On S-Control models, press the Smoking
button at the beginning of the cooking cycle.
SMOKER