CTX DZ33I - Page 36

36
Product
Zone Temperature
Cook
Time
Min.
Pan Type
and Size
Amount
Weight or
Count
State
Entrance
Exit
Top / Bott
Top / Bott
Fish and Seafood
Filet of Sole
900/900 F
482/482 C
900/900 F
482/482 C
6
Stainless
4 X 7
6 oz.
Fresh
Lobster Tail
900/900 F
482/482 C
900/900 F
482/482 C
8
Stainless
4 X 7 with
water
8 oz.
Fresh
Sea Scallops
900/900 F
482/482 C
900/900 F
482/482 C
6
Stainless
4 X 7
8 oz.
Fresh
Shrimp
Scampi
900/900 F
482/482 C
900/900 F
482/482 F
6
Stainless
4 X 7
8 oz.
Fresh
Snow Crab
900/900 F
482/482 C
900/900 F
482/482 C
6
Stainless
4 X 7
8 oz.
Fresh
Stuffed
Flounder
900/900 F
482/482 C
900/900 F
482/482 C
8
Stainless
4 X 7
8 oz.
Fresh
White Fish
Fillet
900/900 F
482/482 C
900/900 F
482/482 C
8
Stainless
4 X 7
8 oz.
Fresh
Whole Trout
900/900 F
482/482 C
900/900 F
482/482 C
8
Stainless
4 X 7
9 oz
Fresh
Poultry
Chicken
Cordon Bleu
800/800 F
426/426 C
700/700 F
370/370 C
15
Alum ½
Size
12 pcs.
Fresh
Chicken
Pieces
800/800 F
426/426 C
700/700 F
370/370 C
18
Alum ½
Size
12 pcs.
Fresh
Half Chicken
800/800 F
426/426 C
700/700 F
370/370 C
20
Alum ½
Size
1-1/4
lbs.
Fresh
Whole
Chicken
800/800 F
426/426 C
700/700 F
370/370 C
25
Alum ½
Size
2-1/2
lbs.
Fresh