Specifications

51
Ingredients:
Salmon Steaks, 6 to 8 oz. (170 to 227 grams)
Vents:
One-half open
Preparation:
Preheat oven to 275°F for 30 minutes.
Spray or coat sheet pans with oil, butter or margarine. Place
steaks side-by-side on sheet pans. Season as desired.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 hours
Minimum Hold Time:
1 hour
Final Internal Temperature:
150°F (66°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
3 to 4 hours
SALMON
STEAKS
Salmon are anadromous, meaning
that they can survive in both fresh
and salt water. Though marine
in nature, Salmon return to the
same freshwater streams that
they were born in to spawn. This
has lead to Salmon becoming
land-locked in fresh water lakes
and rivers. Freshwater salmon do
not have the same nuanced flavor
as do their marine counterparts.
Although farm-raised salmon
are typically raised in salt water,
they are not as flavorful as their
wild brethren.
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 10 5
Items per Shelf / Pan 15 Salmon Steaks 15 Salmon Steaks
Approximate Capacity 150 Salmon Steaks 75 Salmon Steaks
Approximate Weight
Capacity
up to 75 lbs. up to 40 lbs.