User manual

16
Medium – well done T-bone steak
core temperature 65°C
500
Roast beef core temperature
58°C
500
Ricotta and spinach cannelloni
core temperature 75°C
500
Lasagne Bolognese core
temperature 78°C
500
Courgette flan core temperature
70°C
500
Savoury flan core temperature
72°C
500
Class 4 foods (g) for blast chiller times of
between 1 and ½ hours and 2 hours (icons
10 and 11)
Custard 1000
Plum cake 1000
Sponge cake 1000
Tomato sauce 500
White sauce 500
Meat sauce 500
Trout 500
Mussels and clams 500 – 1000
Prawns and flat lobster 500
Plaice fillet 500 – 1000
Scorpion fish fillet 500
Roast pork core temperature
70°C
500
Roast turkey breast core
temperature 68°C
500
Class 5 foods (g) for blast chiller times of
between 2 hours and 2 and a ½ hours (icons
11 and 12)
Tomato sauce 1000
Meat sauce 1000
White sauce 1000
Trout 1000
Prawns and flat lobster 1000
Scorpion fish fillet 1000
Braised shoulder of beef core
temperature 75°C
500
Class 6 foods (g) for blast chiller times of
between 2 and ½ hours and 3 hours (icons
10 and 12)
Roast pork core temperature
70°C
1000
Neck of pork core temperature 1000