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SECTION 6 • SMOKING PROCEDURES
69.
12" 20" x 2-1/2" (GN
1
/1)
PAN PLACEMENT: Position 1, 4, & 7
FROM THE TOP OF THE OVEN
SM OK ED FI SH F ILL ETS
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Portion cut fish. Place fillets side-by-side .
*Haddock may be substituted.
1-1/2 to 2 hours
150°F (66°C)
Not Recommended
1 hour
none
3 to 4 hours
160°F
(71°C)
250°F
(121°C)
none
6 pans
per compartment
2 pans per shelf position
PRODUCT SPECIFICATIONS and PREPARATION
DO OR V ENT S: CLO SED
SE T H OLD T HER MOS TAT
SE T C OOK T HER MOS TAT
SE T C OOK ING T IME R
MI NIM UM HO LDIN G TI ME RE QUIR ED
MA XIM UM HO LDI NG TI ME
FI NAL I NTE RNA L PRO DUC T TEM PER AT URE
OV ERN IGH T C OOK & H OLD
SE T S MOK ING T IME R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
WOO D C HIP C ONTAI NER : FU LL
18" x 26" x 1"
(GN
2
/1
: 530 x 650 x 20mm)
NO SHELVES REQUIRED
WH OL E S MOK ED SA LM ON
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Salmon, Whole: 8 to 10 lb (4 to 5 kg)
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 FISH ON ITS SIDE.
2 to 2-1/2 hours
150°F (66°C)
Not Recommended
1 hour for mild smoke flavor
FILL WOOD CHIP CONTAINER TWICE AND SMOKE
2 HOURS FOR HEAVY SMOKE FLAVOR
1 to 2 hours
10 hours
160°F
(71°C)
275°F
(135°C)
2 per compartment
3 full-size sheet pans - 6 whole salmon
per compartment
1 full-size sheet pan
PRODUCT SPECIFICATIONS and PREPARATION
DO OR VENT S: C LOS ED
SE T H OLD T HER MOS TAT
SE T C OOK T HER MOS TAT
SE T C OOK ING T IME R
MI NIM UM HO LDIN G TI ME RE QUIR ED
MA XIM UM HO LDIN G TI ME
FI NAL I NTE RNA L PRO DUC T TE MPER AT URE
OV ERN IGH T C OOK & H OLD
SE T S MOK ING T IME R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
WOO D C HIP C ONTAI NER : FU LL
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.
C OOK IN G & S MOK IN G G UI DE LIN ES