E LEC TRONIC SMO K I NG OV EN C OOK IN G GU ID EL I N ES
| SM OKED | SAL MON |
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| P RODU CT SP ECI FI CATIO NS an | d P REPARAT IO N | ||||||||
| Sal mon , Whole : | 8 to 10 lb (4 | to 5 | kg) |
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| Scal e and was h f ish t | hor oughly. | If de | sired, fi | sh can be | |||||
| pl aced i | n a s al t bri ne | and refr ige rated for 2 | to 3 ho urs. | ||||||
| Pl ace fi | sh up rig ht | on | shee t pans. |
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| DO NOT LAY FISH | ON IT S SIDE. | |||||||
| *NO TE : | Fill wood chip cont ainer and set smoke | FI | |||||||
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| timer twice for a | CONTD CHIP | |||||||
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| D OOR |
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| OVERNIG HT COOK & HOL D: | |||
| Closed |
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| Not Recommended | |||
| VENT S : |
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MODEL | 767- SK/III, | 1767- SK/ III |
SHELVES | 2 | |
PER | ||
COMPARTMENT |
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PER SHELF | 1 f ul | she et p an |
ITEMS |
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MAXIMUM | 3 f ul | she et p ans |
CAPACITY | 6 whol e s al mon | |
PAN | 18 " x 26" x 1" | |
USAGE | (GN 2/1 x 20mm NO SHELVES) | |
FINAL INTERNAL TEMPER ATURE :
150° F ( 66°C)
AT EN D OF OVERRIDE P ERIOD
TO CO OK B Y P RO BE
TO CO OK B Y TI ME
• Press and relea se control ON /OFF key.
• Press the C OOK key.
• Press the up and down arrows to se t the cooking temperature to 275°F (135° C).
OVE RRIDE ALLOW AN CE : 35°F (19°C)
• Ins ert the produc t probe.
• Press the P ROB E key.
• Press the up and down arrows to se t the
probe tem perature to 115°F (46°C) .
• Press the H OLD key.
• Press the up and down arrows to se t the holding temperature to 160°F (71°C) .
• Press the S MOKER ke y.
• Press t he up and down arrows to set the 
smoke time to 1 hour for mild* s moke flavor .
CLO SE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL PRESS
TO INDICATE OVEN HAS PREHEATED.
• Press a nd release control ON/OFF key.
• Press t he COOK ke y.
• Press t he up an d down a rrows to se t the cooking temperature to 275°F (135°C).
•Press t he TIME key.
•Press t he up an d down a rrows to se t the cooking time to 2 to 2
•Press t he HOLD ke y.
•Press t he up an d down a rrows to se t the hol ding t emperature to 1 60° F ( 71°C) .
•Press t he SMO KER key.
•Press the up and down arrows to set th e smoke time to 1 hour for mild* smoke flavor.
CLOSE THE OVEN DOOR .
WAIT FOR THE AUDIBLE SIGNAL PRESS
TO INDICATE OVEN HAS PREHEATED.
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| MINIM UM H O LDI NG TIME R EQUIRE D |
| MAX IMU M H OLDI NG T IME |
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| 1 to 2 Hour s |
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| 10 Hour s |
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| TIME REQ UIR ED | IN “HOLD ” CY CLE BEF ORE SER VI NG . |
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| TH E TIM E | AND PROBE | TEMPERA | TURE ARE S UGGES TED | GU IDE LI NES ONLY . | ALL C OOKING | S HOULD | B E BA SE D ON I N TER N AL PRODU CT | TEMPER ATURE S . |
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| DU E TO VA RIA TI O N S I N | PRODUCT | QUALITY | , WEI G H T, AN D | D ES IR ED DE GREE OF | DONE N ES S , THE COOKIN | G TI M ER OR P ROBE TEM P E RA T URE | M AY NEE D TO BE |
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| AD JU STED | ACCORDINGL | Y. AL WAYS FOLLOW | L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS F OR ALL | I NT ERN AL TE M PER ATU R E R EQ U IRE ME NTS . |
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79.
