Operation Manual

EN
Instructions for the User
22
11.2 Meat
MEAT QUANTITY
TEMPERATURE
(ºC)
TIME (MIN.) CONTAINER LEVEL
CHICKEN LEG 4-10 100 40-45 PERFORATED 2
CHICKEN
BREAST
4-6 100 25-35 PERFORATED 2
SMOKED PORK
LOIN
500G – 1000 G 100 40-50 PERFORATED 2
TURKEY
ESCALOPE
4-8 100 20-25 PERFORATED 2
PORK FILET,
WHOLE
4-8 100 20-30 PERFORATED 2
SAUSAGES 80-100 10-15 PERFORATED 2
11.3 Eggs
EGGS TEMPERATURE (ºC) TIME (MIN.) CONTAINER LEVEL
EGGS IN GLASS 100 10-15 RACK 2
EGGS, HARD 100 15 RACK 2
EGGS, SOFT 100 10-12 RACK 2
11.4 Side dishes
SIDE DISHES QUANTITY
TEMPERATURE
(ºC)
TIME
(MIN.)
CONTAINER LEVEL
PEARL BARLEY +
LIQUID
200G + 400 ML 100 30-35 RACK, 2
SEMOLINA +
LIQUID
200G + 300 ML 100 10-20 RACK 2
LENTILS +
LIQUID
200G + 375 ML 100 20-50 RACK 2
RICE + LIQUID 200G + 250 ML 100 25-40 RACK 2