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cooking guidelines - deluxe control • 47
PRODUCT SPECIFICATIONS AND PREPARATION
SMOKED FISH AND SHRIMP
PRODUCT >
FISH FILLETS, SMOKED
WHOLE SMOKED
SALMON
SHRIMP, SMOKED
ITEM/AMOUNT
Fish fillets: As needed
Haddock may be substituted.
Salmon, Whole: 8 to 10 lb (4 to 5 kg) 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 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 Hotel Pan
pan placement: Position 1, 4, & 7
from the top of the oven
Sheet Pan Sheet Pan
NO. OF SHELVES
767, 1767
1000, 1200
None
None
2
4
1 full-size sheet pan
5 full-size sheet pan
ITEMS PER SHELF
767, 1767
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
MAX. CAPACITY
767, 1767
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 TEMP
250°F (121°C) 275°F (135°C) 250°F (121°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 hours 2 to 2-1/2 hours 45 minutes to 1 hour
SMOKE TIME
1 hour 1 TO 2 SMOKING CYCLES
1 hour for each smoking cycle
fill wood chip container for each cycle
45 minutes
MIN. HOLD TIME
None 1 to 2 hours none
MAX. HOLD TIME
3 to 4 hours 10 hours 1 hour
OVERNIGHT
COOK/HOLD
Not Recommended Not Recommended Not Recommended
FINAL INTERNAL
TEMPERATURE
150°F (66°C) 150°F (66°C) 150° to 160°F (66° to 71°C)
OVERRIDE
ALLOWANCE
— 35°F (19°C) —
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.