Baumatic BBC460SS, Instruction Manual

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Spinach 500 – 1000
Asparagus 500 – 1000
Swiss chard stalks 500 – 1000
Courgettes 500 – 1000
Cauliflower 500 – 1000
Fennels 500
Carrots 500
Broccoli 500 – 1000
Peppers 500 – 1000
Leeks 500 – 1000
Celery 500 – 1000
Brussels sprouts 500
Potatoes 500
Class 2 foods (g) for blast chiller times of
between ½ hour and 1 hour (icon 11)
Short-crust pastry biscuits 1000
Yoghurt biscuits 1000
Custard 500
Fennels 1000
Potatoes 1000
Carrots 1000
Brussels sprouts 1000
Rare T-bone steak core
temperature 55°C
500 - 1000
Class 3 foods (g) for blast chiller times of
between 1 hour and 1 and a ½ hours (icon
12)
Plum cake 500
Apple pie 500 – 1000
Sponge cake 500
Custard 500
Neck of pork core temperature
72°C
500
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