TROU T

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

TROU T

PRODUCT

SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN Trout, Whole:

1 lb (454 gm) dre ssed

Spray or coa t shee t pan s with oil. Wipe trout with a damp towel and plac e side-b y-sid e on sheet pans . Season as desired.

DOOR VE NTS: ONE- HALF O PEN

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

275°F

(135°C )

SE T COOKI NG TI ME R

1to 1-1/ 2 hours Ful l Loa d

MINIMUM HO LDING T IME

REQUIRED

non e

 

 

 

TIM E REQUIR ED IN “HOLD ” CYCLE

BE FOR E SERVIN G.

MA XIMUM HOLDI NG TIME

4 to 6 hours

FINA L I NT ERNAL PRODUCT TEM PERAT URE

150°F (66 °C)

OV ERNIGH T COO K & HOLD

Not Recom mended

ADDIT IONAL IN FO RM ATIO N • NO TES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MO DE LS

 

5 00 SE RI ES

 

 

750

SE R IE S

 

1000

SER IES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

6

 

 

 

6

 

 

none

 

 

 

 

 

6 trout

 

 

12 trou t

 

12 trou t

pan

 

 

ITEMS PER SHELF

 

 

 

 

 

 

 

 

1 half-s ize she et pan

 

 

1 full-siz e sheet pan

 

1 full -siz e sheet

 

 

MAXIMUM CAPACITY

 

36 trout

 

 

72 trou t

 

96 trout

pans

 

 

APPROXIMATE

 

6 half-s ize she et pans

 

 

6 full-si ze shee t pans

8 full-siz e sheet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 20mm)

(GN 1/1: 530 x 325 x 20mm)

 

 

CAPACITIES ARE BASED ON U.S.

 

 

 

 

 

 

 

 

 

 

 

 

PAN SIZES. GASTRONORM PANS

 

(NO SHELVES REQUI RED )

 

 

(NO SHELVES REQUIRED)

 

(ON WIRE SHELVES )

 

 

THE FOOD QUANTITIES INDICATED.

 

 

 

 

 

 

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

47.

Page 49
Image 49
Alto-Shaam 500 Trou T, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, 1 lb 454 gm dre ssed, S Et Hol D Thermos Tat