Barazza 1FEVGVC, Instruction Manual

Page: 36 / 76

36
Quantity Shelf Function
Temperature
(ºC)
Time
(Min.)
Accessory
Crème caramel
2 80 25-30 Grid - Bowl
Crème brûlée
2 80 25-30 Grid - Bowl
Yogurt
40 4-6 hrs. Grid - Bowl
Fruit (Sterilising/Boiling down)
Quantity Shelf Function
Temperature
(ºC)
Time
(Min.)
Accessory
Pears
4-6 1l
glasses
1 100
30-35
Grid
Cherries
4-6 1l
glasses
1
80
30-35 Grid
Peaches
4-6 1l
glasses
1
80
30-35 Grid
Plums
4-6 1l
glasses
1
80
30-35
Grid
Blanch
Quantity Shelf Function
Temperature
(ºC)
Time
(Min.)
Accessory
Curly Kale
1000-2000 g 2 100 12-16 Perforated
Savoy cabbage
10-20 2 100 12-15 Perforated
White cabbage,
whole
2000-2500 g 1 100 30-45 Perforated
Tomatoes, peeled -
2 80 12 Grid
Regenerate
Quantity Shelf Function
Temperature
(ºC)
Time
(Min.)
Accessory
Plate dishes 1-2 2
100
12-15 Grid
Plate dishes 3-4 2
100
15-20 Grid
Ready-made meals 2
100
15-20 Grid