cooking guideli nes - deluxe contr ol • 49
PRODUCT SPECIFICATIONS AND PREPARATION
COLD SMOKING
PRODUCT > COLD SMOKED

CANNED TOMATOES RECIPE RECIPE

ITEM/AMOUNT As needed
INSTRUCTIONS Add tomatoes to pan.
SUGGESTED PAN Full-Size Hotel Pan
NO. OF SHELVES
767, 1767
1000, 1200
4
4
ITEMS PER SHELF
767, 1767
1000, 1200
2 full-size pans
1 full-size pan
MAX. CAPACITY
767, 1767
1000, 1200
8 full-size pans
4 full-size pans
WOOD CHIP
CONTAINER
Full
VENT POSITION Closed
COOK TEMP —
HOLD TEMP —
COOK TIME —
PROBE TEMP Not Recommended
SMOKE TIME 15 minutes
Leave in for 1 hour.
MIN. HOLD TIME —
MAX. HOLD TIME —
OVERNIGHT
COOK/HOLD
—
FINAL INTERNAL
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.