Barazza 1FEVGVC, Instruction Manual

Page: 30 / 76

30
Meat
Quantity
Shelf
Function
Temperature
(ºC)
Time
(Min.)
Accessory
Sausages
--
2
80-100 10-15
Perforated
Roast veal
2kg
1
190-210
180-200
180-200
85-90
90-95
80
Tray
Roast beef
0,60kg
2/3
190-200
190-200
180-200
45-50
60-65
35-40
Tray
Beef chops
0,50kg
2/3
220 15
Grid
Beef steak 1kg 2/3
220 15
Grid
220 25-30
Roast pork 1kg 2/3
180-190
170-190
180-200
50-55
45-50
55-60
Tray
Smoked pork loin 0,5
– 1kg
2 100 40-50 Perforated
Pork filet, whole
4
– 8 pieces
2
100 20-30
Perforated
Pork chops 0,50kg 2/3 200-220 15 Grid
Pork Shoulder 1,50kg 2/3
190-200 55-60
Tray
190-200 40-50
Suckling pig 1,40kg 2/3
190-210 60-70
Tray
170-190 70-75
Pork ribs
0,50kg
2/3
190-210 25-30
Tray
190-210 30
Ham hock
1kg
2/3
190-210
180-200
170-190
50-55
45-50
45-55
Grid