Welbilt Convotherm OES mini easyStart, Operating Instructions Manual

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4.2 Fish product group
Cooking profiles in the Fish product group
Tried and tested cooking profiles in the 'Fish' product group:
Product Quantity per GN
1/1 tray*
Condition Accessories
Sous vide fish 45 °C 12 pcs. at 120 g Fresh 65 mm GN, per‐
forated
Salmon, steamed 80 °C 12 pcs. at 120 g Fresh 65 mm GN, per‐
forated
Rolled steamed sole 80 °C 20 pcs. at 30 g Fresh 65 mm GN, per‐
forated
Steamed crayfish tails 80 °C 1.5 kg Fresh, precooked 65 mm GN, per‐
forated
Steamed fish balls 80 °C 30 pcs. at 40 g Frozen 65 mm GN, per‐
forated
Steamed mussels 80 °C 1.5 kg Fresh 65 mm GN, per‐
forated
Grilled salmon 210 °C 6 pcs. at 120 g Fresh Grill rack, pre‐
heated
Fried calamari rings 210 °C 800 g Frozen Frying basket
Baked fish 210 °C 8 pcs. at 75 g Frozen black plate
Fried fish nuggets 210 °C 800 g Frozen Frying basket
Fried fishcakes 210 °C 15 pcs. at 80 g Frozen Frying basket
Baked fish fingers 210 °C 24 pcs. at 35 g Frozen black plate
Grilled scallops 210 °C 20 pcs. at 30 g Fresh Grill rack, pre‐
heated
Grilled tuna 210 °C 6 pcs. at 150 g Fresh Grill rack, pre‐
heated
Fried prawns 210 °C 20 pcs. at 40 g Fresh black plate
Grilled prawn skewers 210 °C 6 pcs. at 40 g Fresh Grill rack, pre‐
heated
Fried zander 210 °C 6 pcs. at 125 g Fresh black plate
Whole fried trout 210 °C 3 pcs. at 330 g Fresh black plate
*) The size and maximum number of baking trays can be found in the chapter 'Shelf options'.
4 Preset cooking profiles in easyStart
Operating instructions 31