Alto-Shaam 750, 500 Sal Mon St Eaks, C O O K I N G G U I D E L I N E S, Mo Del S, O Pen, 150F 66C

C O O K I N G G U I D E L I N E S

SAL MON ST EAKS

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON PREH EAT THE OVEN Salm on Ste aks: 6 to 8 oz (170 to 227 grams) , 1" (25m m) thi ck

Spray or coat sheet pan s with oil, butter or margari ne. Place stea ks side -by-si de on sheet pans. Seas on as desir ed.

DO OR VE NTS: ONE-HALF	O PEN
SET HOLD	THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

275°F

(135°C )

SET COOKI NG TI ME R

1-1/2 hou rs Full Load

MI NI MUM HOLDING T IME REQUIRED

1 hou r

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

3 to 4 hours

FINA L INTERNAL	PRODUCT TEMPERATURE
	150°F (66°C)
OVE RNIGHT CO OK & HOL D
Not Recomme nded
ADDIT IONAL	INFOR MATI ON • NOT ES

MO DEL S		5 00 SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES		4				4		none
ITEMS PER SHELF		7 to 8 steaks per pan			15 steaks per pan			15 ste aks per pan
		1 half-si ze sheet pan			1 full-s ize she et pan			1 full-siz e shee t pan
MAXIMUM CAPACITY		28 to 32 salmon steaks			60 salmon ste aks			75 salmon ste aks
APPROXIMATE		4 half-si ze sheet pans			4 full-siz e sheet pans		5 full-siz e sheet pans
PANS		18" x 13" x 1"			18" x 26" x 1"			18" x 26" x 1"
MAY HOLD MORE OR LESS THAN	(GN 1/1: 530 x 325 x 20mm)			(GN 2/1: 530 x 650 x 20m m)			(GN 1/1: 530 x 325 x 20mm)
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS		(NO SHELVES REQU IRED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVE S)
THE FOOD QUANTITIESINDICATED.
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.

SECTION 4 • FISH

46.