Specifications

50
Ingredients:
Fish Fillets, Fresh or Frozen, 6 to 8 oz. (170 to 227 grams)
Vents:
One-half open
Preparation:
Preheat oven to 275°F for 30 minutes.
Do not thaw 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.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 to 2 1/2 hours
Minimum Hold Time:
None
Final Internal Temperature:
180°F (82°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
3 to 4 hours (holding time will vary greatly depending on the
type of fish and the initial product moisture content)
When purchasing raw, frozen fish
fillets, make sure it’s solidly frozen
in a tightly wrapped, undamaged,
moisture and vapor-proof
material. Unwrapped, it should
have no odor. Any icy, dark, dry or
white spots indicate deterioration.
Avoid any fish that appears to
have been thawed and re-frozen.
BAKED FISH
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 16 8
Items per Shelf / Pan 20 to 24 Fillets 20 to 24 Fillets
Approximate Capacity 320 to 384 Fillets 160 to 192 Fillets
Approximate Weight
Capacity
up to 240 lbs. up to 120 lbs.