Barazza 1FEVGVC, Инструкция по эксплуатации

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31
EN
Quantity
Shelf
Function
Temperature
(ºC)
Time
(Min.)
Accessory
Lamb 1kg 2/3
190-210
180-200
190-200
35-40
45-50
45-50
Tray
Boned leg joint 0,60kg 2/3
170-190 45-55
Tray
180-190 35-40
Fish
Quantity Shelf Function
Temperature
(ºC)
Time
(Min.)
Accessory
Salt baked sea bass 1kg 2/3
180-200 20-25
Tray
190-200 18-20
Sea beam 1kg 2/3
190-200 20-25
Tray
190-200 10-15
Gilthead sea bream
0,80 - 1,2kg 2 80 30-40 Perforated
Hake medallions 1,10kg 2/3
190-210 15-20
Tray
180-200 10-12
Salmon medallions
1,10kg 2/3
190-200 15-20
Tray
200-210 10-15
Salmon filet 0,5
– 1kg
2 80 15-25 Perforated
Salmon trout
1
– 1,2kg
1/2
80 25-35
Perforated
Trout 4 x 0,25kg 2 80 20-25 Perforated
King prawns
0,5
– 1kg
2
80 15-20
Perforated
Green-shell mussel 1
– 1,5kg
2 100 25-35 Perforated