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cooking guidelines - deluxe control49
PRODUCT SPECIFICATIONS AND PREPARATION
COLD SMOKING
PRODUCT >
COLD SMOKED
CANNED TOMATOES
RECIPE RECIPE
ITEM/AMOUNT
As needed
INSTRUCTIONS
Add tomatoes to pan.
SUGGESTED PAN
Full-Size Hotel Pan
NO. OF SHELVES
767, 1767
1000, 1200
4
4
ITEMS PER SHELF
767, 1767
1000, 1200
2 full-size pans
1 full-size pan
MAX. CAPACITY
767, 1767
1000, 1200
8 full-size pans
4 full-size pans
WOOD CHIP
CONTAINER
Full
VENT POSITION
Closed
COOK TEMP
HOLD TEMP
COOK TIME
PROBE TEMP
Not Recommended
SMOKE TIME
15 minutes
Leave in for 1 hour.
MIN. HOLD TIME
MAX. HOLD TIME
OVERNIGHT
COOK/HOLD
FINAL INTERNAL
TEMPERATURE
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.