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Alaskan Strip Cod
*
Cut fillets into 5 to 6 oz (142 to 170 gm) portions. Place fillets
side-by-side (tightly together) on pans.
PAN PLACEMENT: From the top of the oven,
pan slide position 1, 4, and 7.
*
Haddock may be substituted.
E L E C T R O N I C S M O K I N G OV E N C O O K I N G G U I D E L I N E S
none
3 to 4 Hours
• Press and release control ON/OFF key.
• Press the TIME key.
• Press the up and down arrows to set the
cooking time to 1-1/2 to 2 hours.
• Press the HOLD key.
• Press the up and down arrows to set the
holding temperature to 160°F (71°C).
• Press the SMOKER key.
• Press the up and down arrows to set the
smoke time to one hour.
PROD UCT S PECI FICAT IONS a nd PR EPARATI ON
MIN IMU M HOLD ING TIM E REQU IRED MAX IMU M HOLD ING TIM E
D OO R
V EN T S:
FINAL INTERNAL TEMPERATURE:
AT END OF OVERRIDE PERIOD
OVERNIGHT COOK & HOLD:
OVE RR I DE A L LOWAN CE :
ITEMS
PER SHELF
MAXIMUM
CAPACITY
PAN
USAGE
MODEL 767-SK/III, 1767-SK/III
• Press the COOK key.
• Press the up and down arrows to set the
cooking temperature to 250°F (121°C).
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
TO COOK BY PROBE TO COOK BY TIME
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
150°F (66°C)
Not Recommended
Closed
78.
SHELVES
PER
C
OMPARTMENT
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
PRESS
S M O K E D C O D
none
2 pans per shelf position
6 pans
12" x 20" x 2-1/2"
(GN 1/1: 530 x 325 x 65mm)
F
I
L
L
W
O
O
D
CHI
P
CO
NT
AI
NE
R
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.