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cooking guidelines - deluxe control • 36
PRODUCT SPECIFICATIONS AND PREPARATION
FISH
PRODUCT >
FISH, BAKED SALMON STEAKS TROUT
SIZE OF MEAT
Fish Fillets, Fresh or Frozen:
6 to 8 oz (170 to 227 grams)
6 to 8 oz (170 to 227 grams),
1" (25mm) thick
Whole: 1 lb (454 gm) dressed
INSTRUCTIONS
Do not thaw frozen fillets. Spray or
coat sheet pans with oil. Place fillets
side-by-side on sheet pans. Brush fish
with oil, butter or margarine. Season as
desired and sprinkle lightly with
paprika. Loosely cover pans with clear
plastic wrap.
Spray or coat sheet pans with oil, butter
or margarine. Place steaks side-by-side
on sheet pans. Season as desired.
Spray or coat sheet pans with oil.
Wipe trout with a damp towel and place
side-by-side on sheet pans. Season
as desired.
SUGGESTED PAN
Sheet Pan Sheet Pan Sheet Pan
NO. OF SHELVES
AS-250
500
750
1000 or 1200
3
4
6
None
3
4
4
None
4
6
6
None
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
7-8 steaks per pan, 1 half-size sheet pan
7-8 steaks per pan, 1 half-size sheet pan
15 steaks per pan, 1 full-size sheet pan
15 steaks, 1full-size sheet pan
6 trout, 1 half-size sheet pan
6 trout, 1 half-size sheet pan
12 trout, 1 full-size sheet pan
12 trout, 1 full-size sheet pan
MAX. CAPACITY
AS-250
500
750
1000 or 1200
3 half-size sheet pans
4 half-size sheet pans
6 full-size sheet pans
8 full-size sheet pans
21-24 steaks, 1 half-size sheet pans
28-32 steaks, 4 half-size sheet pans
60 steaks, 4 full-size sheet pans
75 steaks, 5 full-size sheet pans
24 trout, 4 half-size sheet pans
36 trout, 6 half-size sheet pans
72 trout, 6 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
Full Load
1-1/2 hours
Full Load
1 to 1-1/2 hours
Full Load
MIN. HOLD TIME
none 1 hour none
MAX. HOLD TIME
3 to 4 hours
Holding time will vary greatly depending
on the type of fish and the initial product
moisture content.
3 to 4 hours 4 to 6 hours
OVERNIGHT
COOK/HOLD
Not Recommended Not Recommended Not Recommended
FINAL INTERNAL
TEMPERATURE
150°F (71°C) 150°F (66°C) 150°F (66°C)
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.