Alto-Shaam MN-28656 COL D SM OKE D SA Lmon, Salmon Fill ets , Fre sh, Sea Sa lt, P ress the up

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				ON
Salmon Fill ets , Fre sh:		2-1 /2 to 4 lb	(1 to 2 kg) each
INGRE DIENT S REQUIRE D:
Fre sh sa	lmo n fi llets or	side s
Sea Sa lt,	Lar ge Cry st al s
Gra nula ted Sugar
or		olor )
Bro wn Sug ar (f or best c
	FO LL OW INS TRU CTI ON		WO		FIL		L
					OD
	ON TH E NEX T PAG E		C			CHIP
				ONT
					AI
						NER
D OOR		OVERN IGHT CO OK & HOLD:
Closed			n/a
V ENTS:

MODEL	767-S K/III, 1767-SK/I II
SHELVES	3
PER
COMPARTMENT	3 f il lets/s ides p er she lf
PER SHELF
ITEMS
MAXIMUM	9 fil let s
CAPACITY	12" x 2 0" x 2-1/2 "
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.

DO NOT SET COOK KE Y.

OVERR IDE ALLOWANC E: N / A

• Press and hold the SMOKER key for 5 seconds.

• Press the up a nd down arrows to set the smoke t ime for 10 to 20 minut es.

• Insert the p roduct probe.
• Press the P ROB E key.		t o s et
• Press the u p and do wn arro ws
the probe temperatu re to 77°F (25°C).
CLOSE THE OVEN DOOR.	PRESS	OR

• Press and release control ON/OFF key.

DO NO T SE T CO OK KEY.

• 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.

DO NO T SE T TIME KEY.

CLOSE THE OVEN DOOR. PRESS OR

MINIM UM HO LDI NG TI ME REQUI RED 2 H OU RS

MAX IMUM HOL DI NG T IME

INTERNAL TEMPERATURE NOT TO EXCEED 77° F (25°C)

OVE N DEF AULT TEM PE RA TU RE AD JU STM ENT

• 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

32°F ( 0°C ) to pre ve nt the

o ve n from prod

ucin g h eat.

• To in cr ease

the d ef aul t te mp erature .. .

Pre ss th e H OLD KEY

and p ress the up

▲ arrow

to set

a high er defaul t t emperatu

re.

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 .

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

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 .

82.