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
Содержание 1FEVGVC
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