Alto-Shaam 1218, 1020 operation manual Press and Set Timer, Not T O EXC EED

FOR OVENS EQUIPPED WITH SMOKING FUNCTION

SA LM ON

— Co l d Sm o k e d

PREHEA T THE OVEN BEFORE COOKI NG MODE OPERATIO N

CO M B ITH E RM OVEN PRO CEDURE

PRODUCT Salm on fi lle ts:

➤2-1/2 - 4 lb ( 1 - 2 kg) ea ch

FAN S PEED

Half Speed

WOOD CHI P CONT AINER

Full

OVEN MODE

Conve ction Mo de

COOKING TEMPERAT URE

86° F (30°C)

		SEL ECT SMO KING	TI M E
TIMER		Press and Set TIMER
		AP PR OXIM ATE S MO KE TIME	FINAL INT ER NA L
			TEMPERATU RE
		10 to 3 0 minut es per	NOT T O EXC EED
		smoke f lavor	77°F ( 25°C)
		preferenc e
		USE APPROXIMATE SMOKIN G TIM E SHOWN
		FOR FULL O R PARTI AL LOA DS
Ti me a nd	tem pe ratu re s et tin gs a re suggested gu id el ine s o nly . Due to

MATERIALS	•Clear Plastic Wrap
➤
	•Wire Mesh Grids
	•Ice: 3 to 4 lb (1 to 2 kg)
	•Paper Toweling
	•Tweezers

PRODUCT PREPARATION ➤

Remove bone s f rom fille ts with a twe eze rs to a void rupt uring tissue.

SALTING :

50% Sea Salt or Kosh er S alt

50% Gra nula ted or Brow n Sugar (FOR BEST COLOR)

To remo ve m oist ure from the raw s alm on, ble nd s alt and sug ar mix ture thoro ughly and pack firm ly around ea ch fillet. Co ver salt-fill ed pans wit h clea r pl asti c w rap and refrigera te for 24 hour s. Fol lowing the 24 hou r refrigera tion peri od, remove fille ts from sal t/su gar mixtu re and rinse thor oughly und er cold, ru nning water. Pat d ry w ith pape r t oweli ng. Pla ce fill ets sid e-by -sid e on a she et pan and ret urn, unc overe d, to the refr iger ator for a peri od of 1 to 6 hou rs for t he final dr ying peri od.

OVEN MUST BE AT ROOM TEMP ERATURE BE FOR E

BEGINNING PROCEDURE.

variat ion s i n produ ct qua lity, weig ht, and desired deg ree of d oneness the

contro ls ma y requ ire s om e a djustment f rom the time and temperatures sh own . All co oki ng s houl d be b ased on internal pr od uc t temperatures.

SMOKER

Press C hef F uncti on k ey.

Tur n kno b until S moker i con is dis played. Press C hef F uncti on k ey.

Soa k wood chip s i n water accordi ng t o directions (5 minu tes). Fil l w ood chip

con tainer f ull and ins ert in chip hold er loc ate d a t the back o f the ove n.

TOP VIEW

SIDE VIEW

1
2
3
4
5
6
7
8	ICE
9
10
11

“YES” or “ NO” check b ox will a ppear in displa y.

Use knob or u p/down arro w keys to se lect “YES”.

Press C hef Function key t o conf irm sett ing.

Press START.

ST OP	THE	S M O KING	F UNCTI	ON AT ANY
TI ME	BY	PRESSING T	HE STOP	KEY.

OR On S- Control mo dels, press the Smoking button at the beginn ing of th e cook ing cycle.

➤ ➤		MAXI MUM	CAPA CITY
MODEL		5 full-si ze pa ns or GN 1/1
6•10		5 ha lf-si ze she et pans
MODEL		13 full -si ze pa ns or GN 1/1
7•14		6 full -si ze s heet p ans or GN		2/1
MODE L		9 ful l-si ze pa ns o r GN 1 /1
10•10		9 h alf-si ze she et pans
MODEL		19 full -si ze pa ns or GN 1/1
10•18		9 full -si ze s heet p ans or GN		2/1
PAN	Full -siz e p ans: 20" x 12" x		2-1/2"
SIZ ES	Full -siz e s hee t pans: 18" x		26" x 1"
➤	Hal f-siz e she et p ans: 18" x 13" x 1"
	Gastr ono rm 1 /1: 530 x 325 x 65mm

Gastr ono rm 2 /1: 650 x 530 x 65mm

Fil l pa n with ice and loca te pan in shel f di rectl y abov e wood chip con tainer .

Place prep ared salmon fil lets on a wire gri d a s indic ated on the diagram and inser t w ire grid on oven shelf beginning with t he top shelf posi tion.

Ins ert probe pro be into the center of the mid dle sal mon fillet loca ted in the top she lf positi on o r c entra l s helf pos ition when sm oking a full lo ad (OPTIONAL).

To mainta in p roper colo r, the internal te mper atur e of the salmon must not exce ed 77°F (25°C). For thi s r eason, it is importa nt t o b egin the smoking proce ss with the oven at room te mpera ture .

Clo se oven door and press the oven func tion keys to provi de a smoking t ime period from 10 to 30 minut es depending on taste prefe rence . When the ti mer cy cles to the OFF po sitio n, the fill ets mus t remain i n the ove n for a peri od of 30 minu tes to 2 hours . Do not open the oven door du ring this period.

Foll owing the require d ov en t ime, remove the fi llet s, cov er w ith cle ar plas tic wra p a nd refri gerat e u ntil full y chi lled .

FISH AND SEAF OOD

69 .