SMOK ED FIS H FIL LE TS

CO OK ING & SM OK IN G GUI DEL INES

SMOK ED FIS H FIL LE TS

PR ODU CT SPEC IFICAT IONS and PREP ARATION

Portion cut fish. Place fillets side-by-si de . *Haddock may be subs tit uted.

W OO D CHIP CO NTAI NER: F UL L

D OO R VENT S: CLO SED

SET HOL D T HERMO STAT 160°F

(71°C)

SET C OOK T HERMO STAT

250°F

(121°C)

 

SET

CO OKI NG TI M ER

 

1-1/2 to 2 hour s

 

 

 

SET

SM OKI NG TI M ER

 

 

1 hour

 

 

 

M I NI MUM H O LDI NG TIME

REQ UIRED

 

 

none

 

 

 

TIM E RE QUI RED IN "HOL D" CY CLE BEFOR E SERVI NG .

 

 

 

 

 

 

M AXI MUM HOLDING

TI M E

 

 

3 to 4 hours

 

 

 

FI NAL I NT ERNAL PRODUCT
TEMPERATU RE

 

 

150°F (66°C)

 

 

 

OVER NIG HT CO OK & HOLD

 

Not Recomm ende d

 

 

 

 

 

 

MODEL S

767- SK

& 1767 -S K

 

 

 

 

 

 

NUMBER OF SHELVES

 

none

 

ITEMS PER SHEL F

2 pans per shelf pos ition

 

MAXIMUM CAPACITY

per compartment

 

APPROXIMATE

 

6 pans

 

 

12" 20" x 2-1/2" (GN 1/1)

 

PANS

PAN PLACEMENT : Pos ition 1, 4, & 7

 

 

FROM THE TOP OF THE OVEN

WH OL E SMOKE D SALM ON

PRODUCT SPECIF ICATIONS

an d PREP ARATION

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

kg)

Scale and wash fis h thorou ghl y.

If de sir ed, fish can be pla ced in a salt bri ne and

refrig erat ed for 2 to 3 hou rs.

Pl ac e fi sh upright on

sheet pan s. DO NOT LAY FI SH ON ITS SID E.

 

W O O D C HI P C O N TA I NE R : FU LL

 

 

D O OR VE N T S:

CL OS ED

 

 

S ET HO L D T H ER MO S TAT 160°F

(71°C )

S ET CO O K T H E RM OS TA T

275°F

(135°C)

 

S ET

CO O KI NG T I M ER

 

 

 

 

2 to 2-1/ 2 hours

 

 

 

 

 

S ET

SM O KI NG T I M ER

 

 

 

1 hour for mild smoke fla vor

 

 

 

 

FILL WOOD CHIP CONTAINER TWICE AND SMOKE

 

2 HOURS FOR HEAVY SMOKE FLAVOR

 

MI NI M U M H O L DI N G TI M E R EQ U I R ED

 

 

 

 

 

1 to 2 hour s

 

TIME REQU IRED IN "HOLD" CY CLE BEF ORE SERVING .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M A XI MU M HO LD IN G T IM E

 

 

 

 

 

10 hours

 

FI N AL I N TE RN A L PR OD UC T T EMPE R ATU R E

 

 

 

 

 

150°F (66°C)

 

OV E R NI G HT
CO O K & H O LD

 

 

 

Not Rec omm ended

 

 

 

 

 

 

 

 

MODELS

 

7 67 -S K & 1 7 67 - SK

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

2 per comp artment

 

 

ITEMS PER SHE LF

 

 

1 full -siz e sheet pan

 

 

 

 

3 full-size sheet pans - 6 whole salmon

 

 

APPROXIMATE

 

 

MAXIMUM CAPACITY

 

 

per compartment

 

 

 

 

 

18" x 26" x 1"

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

 

(GN 2/1: 530 x 650 x 20mm)

 

 

 

 

NO SHELVES REQUIRED

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 6 • SMO KING PROCEDURES

69.

Page 71
Image 71
Alto-Shaam 1000 SERIES Smok Ed Fis H Fil Le Ts, Wh Ol E Smoke D Salm On, Co Ok Ing & Sm Ok In G Gui Del Ines, Model S, S K