Technical data

12.4.2002 Rev. 2.0
Operation instructions
14
Meringue Pie 343/343°C 7.0 25 cm Pie 740g Fresh
Puff Pastry 343/343°C 15.0 Alum. 1/2 size 110g Thawed
Fish & Seafood
Filet of Sole 509/509°C 6.0 Stainless 4x7 170g Fresh
Lobster Tail 509/509°C 8.0 Stainless 4x7,w/water 225g Fresh
Sea Scallops 509/509°C 6.0 Stainless 4x7 225g Fresh
Shrimp Scampi 509/509°C 6.0 Stainless 4x7 225g Fresh
Snow Crab 509/509°C 6.0 Stainless 9x11 225g Fresh
Stuffed Flounder 509/509°C 8.0 Stainless 4x7 225g Fresh
White Fish Fillet 509/509°C 8.0 Stainless 4x7 225g Fresh
Whole Trout 509/509°C 8.0 Stainless 9x11 255g Fresh
Pizza
Deep Dish 398/398°C 10.0 Black Deep Pan Fresh
Calzone 357/357°C 8.0 Pizza Screen or Black
Sheet Pan
Fresh
Stuffed 343/343°C 20.0 Black Deep Pan Fresh
Thick Crust 412/412°C 6.5 Black Pizza Pan Fresh
Thin Crust 426/426°C 5.5 Pizza Screen Fresh
Thin Crust 343/343°C 9.0 Pizza Screen Fresh
Thin Crust 426/426°C 5.0 Pizza Screen Pre-bake
Pork
Breaded Chop 426/426°C 8.0 Alum. 1/2 size 110g Precooked
Pork Chops 426/426°C 15.0 Alum. 1/2 size 110g Fresh
Pork Ribs (Finish) 509/509°C 8.0 Alum. 1/2 size Slab Precooked
Poultry
Chicken Cordon Bleu 426/426°C 15.0 Alum. 1/2 size 12 pcs. Fresh
Chicken Pieces 426/426°C 18.0 Alum. 1/2 size 12 pcs. Fresh
Half Chicken 426/426°C 20.0 Alum. 1/2 size 0,56kg Fresh
Whole Chicken 426/426°C 25.0 Alum. 1/2 size 1,15kg Fresh
Product Temp Set-
ting Top/
Bott
Cook time
(Min.)
Pan Type and Size Amount
(weight or
count)
State