E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES
COL D SM OKE D SA LMON
| P ROD UCT SPECIF | ICATI ONS | a nd PRE PARATI |
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| Salmon Fill ets , Fre sh: | (1 to 2 kg) each |
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| INGRE DIENT S REQUIRE D: |
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| Fre sh sa | lmo n fi llets or | side s |
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| Sea Sa lt, | Lar ge Cry st al s |
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| Gra nula ted Sugar |
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| or |
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| olor ) |
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| Bro wn Sug ar (f or best c |
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| FO LL OW INS TRU CTI ON | WO | FIL | L | |||||||
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| ON TH E NEX T PAG E | C |
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| NER | ||
| D OOR |
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| OVERN IGHT CO OK & HOLD: |
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| Closed |
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| n/a |
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| V ENTS: |
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MODEL | |
SHELVES | 3 |
PER | |
COMPARTMENT | 3 f il lets/s ides p er she lf |
PER SHELF | |
ITEMS |
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MAXIMUM | 9 fil let s |
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CAPACITY | 12" x 2 0" x |
PAN | |
USAGE | (GN 1/1: 530 x 325 x 65mm) |
FINAL INT ERNAL TEMPERATURE :
NOT O EXCEED 77° F (25° C)
AT END OF HOLDING P ERIOD
TO SMO KE BY PRO BE | TO SMO KE B Y T IME | |
• Press and release cont rol ON /OFF key. | • Press and release control ON/OFF key. | |
DO NOT SET COOK KE Y. | DO NO T SE T CO OK KEY. | |
OVERR IDE ALLOWANC E: | N / A | • Press and hold the SMOKER key for 5 seconds. |
• Press and hold the SMOKER key for 5 seconds. | • Press the up and down arrows to set the | |
smo ke time for 10 to 20 minut es. | ||
• Press the up a nd down arrows to set the |
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smoke t ime for 10 to 20 minut es. | DO NO T SE T TIME KEY. | |
• Insert the p roduct probe. |
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• Press the P ROB E key. |
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• Press the up an d down arrows to set the |
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probe t emp erat ure to 7 7°F ( 25°C). |
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CLOSE THE OVE N DOOR . | PRESS | CLOSE THE OVEN DOOR . PRESS |
INTERNAL TEMPERATURE NOT TO EXCEED 77° F (25°C)
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| OVE N DEF AULT TEM PE RA TU RE AD JU STM ENT |
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| • Ho ldi ng th e SM OKER KE Y f or 5 seco nds will | set th e ov en to a default | te mperatu re of |
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| 32°F ( 0°C ) to pre ve nt the | o ve n from prod | ucin g h eat. |
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| • To in cr ease | the d ef aul t te mp erature .. . |
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| Pre ss th e H OLD KEY | and p ress the up | ▲ arrow | to set | a high er defaul t t emperatu | re. |
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| THE | T IME AND PROBE | TEMPERATURE | ARE SUGGESTE | D GUI DEL INES ONL Y. | ALL | COOKI NG | S HOUL D | BE BASED | ON | I N TER NA L P ROD UC T | T EMPERATU | RES . |
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| D UE | TO VARI ATIONS IN | PRODUCT QUALITY | , WE I G H T, AN D D ES IR E D D EGRE E OF | DONE NES S , THE | COOKI | N G T I M E R | OR PROB E TE M P ER ATU R E | M AY NEED | TO BE |
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| A DJ USTE D ACCORDINGL | Y. AL WAYS | FOLLOW | L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR ALL | I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS . |
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82.
