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The
mode
Δ
T
determines the temperature in the device chamber depending on the
temperature measured by the core: when for
Δ
T
e.g. temperature of 60 °C is set, in the
chamber the temperature higher by 25 °C than the temperature measured in the product
is maintained. The cooking/baking process is finished when the preset product
temperature, measured by the core, is obtained.
The desired temperature should be set by rotating the coder knob
M
clockwise and
confirmed by pressing the knob
M
.
Fig. 24
Hint:
core position:
The core is inserted into the prepared
food. Its point must be located in the
central part of the product where the
volume is the highest.
Use of modes
ΔT
:
The modes are especially suitable for
Δ
T
for preparation of roast meat of size of
medium and large ham.
That preparation method uses temperature in the device chamber lower than in
traditional preparation. The longer preparation time makes the product more crispy and
allows to avoid big weight losses.
The following
Δ
T
are recommended:
• 30°C for red meat of temperature measured by the core between 45 °C and 55 °C;
• 25°C for white meat of temperature measured by the core between 75 °C and 85 °C;
Ham
Phase 1/1
Wed 16-04-14 16:15
