FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

FISH, BAKED

SALMON STEAKS

TROUT

 

 

 

 

SIZE OF MEAT

Fish Fillets, Fresh or Frozen:

6 to 8 oz (170 to 227 grams),

Whole: 1 lb (454 gm) dressed

 

6 to 8 oz (170 to 227 grams)

1" (25mm) thick

 

 

 

 

 

INSTRUCTIONS

Do not thaw frozen fillets. Spray or

Spray or coat sheet pans with oil, butter

Spray or coat sheet pans with oil.

 

coat sheet pans with oil. Place fillets

or margarine. Place steaks side-by-side

Wipe trout with a damp towel and place

 

side-by-side on sheet pans. Brush fish

on sheet pans. Season as desired.

side-by-side on sheet pans. Season

 

with oil, butter or margarine. Season as

 

as desired.

 

desired and sprinkle lightly with

 

 

 

paprika. Loosely cover pans with clear

 

 

 

plastic wrap.

 

 

 

 

 

 

SUGGESTED PAN

Sheet Pan

Sheet Pan

Sheet Pan

 

 

 

 

NO. OF SHELVES

 

 

 

AS-250

3

3

4

500

4

4

6

750

6

4

6

1000 or 1200

None

None

None

 

 

 

 

ITEMS PER SHELF

1 half-size sheet pan

7-8 steaks per pan, 1 half-size sheet pan

6 trout, 1 half-size sheet pan

AS-500

500

1 half-size sheet pan

7-8 steaks per pan, 1 half-size sheet pan

6 trout, 1 half-size sheet pan

750

1 full-size sheet pan

15 steaks per pan, 1 full-size sheet pan

12 trout, 1 full-size sheet pan

1000 or 1200

1 full-size sheet pan

15 steaks, 1full-size sheet pan

12 trout, 1 full-size sheet pan

 

 

 

 

MAX. CAPACITY

3 half-size sheet pans

21-24 steaks, 1 half-size sheet pans

24 trout, 4 half-size sheet pans

AS-250

500

4 half-size sheet pans

28-32 steaks, 4 half-size sheet pans

36 trout, 6 half-size sheet pans

750

6 full-size sheet pans

60 steaks, 4 full-size sheet pans

72 trout, 6 full-size sheet pans

1000 or 1200

8 full-size sheet pans

75 steaks, 5 full-size sheet pans

96 trout, 8 full-size sheet pans

 

 

 

 

VENT POSITION

One-half open

One-half open

One-half open

 

 

 

 

COOK TEMP

275°F (135°C)

275°F (135°C)

275°F (135°C)

 

 

 

 

PROBE TEMP

Not Recommended

Not Recommended

Not Recommended

 

 

 

 

HOLD TEMP

160°F (71° C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

1-1/2 to 2-1/2 hours

1-1/2 hours

1 to 1-1/2 hours

 

Full Load

Full Load

Full Load

 

 

 

 

MIN. HOLD TIME

none

1 hour

none

 

 

 

 

MAX. HOLD TIME

3 to 4 hours

3 to 4 hours

4 to 6 hours

 

Holding time will vary greatly depending

 

 

 

on the type of fish and the initial product

 

 

 

moisture content.

 

 

 

 

 

 

OVERNIGHT

Not Recommended

Not Recommended

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

150°F (71°C)

150°F (66°C)

150°F (66°C)

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

ALLOWANCE

 

 

 

 

 

 

 

ADDITIONAL

INFORMATION

 

 

 

 

 

 

 

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.

cooking guidelines - deluxe control 36

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Alto-Shaam MN-29492 manual Fish, FISH, Baked Salmon Steaks Trout

MN-29492 specifications

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