Alto-Shaam 1200-SK handleiding
Handleiding
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MN-47261 (12/20) • Cooking, Holding, Smoking Guidelines • 10
Fish and Seafood
Product > Fish fillets, smoked Whole smoked fish Shrimp, smoked
Item/Amount Fish fillets Whole fish Shrimp: 16 to 20 count
Instructions Portion cut fish. Place fillets side-by-side. Scale and wash fish thoroughly. If desired, fish can be
placed in a salt brine and refrigerated for 2 to 3 hours. Place
fish upright on sheet pans. Do not lay the fish on its side.
Shrimp may remain in the shell or may be peeled and
deveined. Season as desired. Place side-by-side on pans.
Suggested Pan Full-size steam pan G/N
Pan placement: Position 1, 4, & 7
from the top of the oven
Sheet pan Sheet pan
No. of Shelves
750, 1750
1000, 1200
None
None
2
4
1 full-size sheet pan
5 full-size sheet pans
Items per Shelf
750, 1750
1000, 1200
2 pans per shelf position
1 sheet pan per shelf position
1 full-size sheet pan
4 full-size sheet pans
1 full-size sheet pan
1 full-size sheet pan
Maximum Capacity
750, 1750
1000, 1200
6 pans
7 sheet pans
3 full-size sheet pans - 6 whole salmon
4 full-size sheet pans - 8 whole salmon
4 full-size sheet pans
5 full-size sheet pans
WOOD CHIP CONTAINER Full Full Full
Vent position Closed Closed Closed
Cook temperature 250°F (121°C) 275°F (135°C) 250°F (121°C)
Probe temperature 160°F (71°C) 145°F (63°C) Not recommended
Hold temperature 160°F (71°C) 160°F (71°C) 160°F (71°C)
Cook time 1-1/2 to 2 hours 2 to 2-1/2 hours 45 minutes to 1 hour
Smoke time 1 hour 1 to 2 smoking cycles
45–60 minutes for each smoking cycle
Fill wood chip container for each cycle
10–20 minutes
Minimum hold time — — —
Maximum hold time — 1 hour —
Overnight cook / hold Not recommended Not recommended Not recommended
Final internal
temperature
150°F (66°C) 150°F (66°C) 150°F to 160°F (66°C to 71°C)
Override allowance — 35°F (19°C) —
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Productinformatie
| Merk | Alto-Shaam |
| Model | 1200-SK |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 5485 MB |
