manualshive.com logo in svg

Bonnet MA110, Руководство пользователя, Страница: 8 / 13

Поделиться
Скачать
Bonnet MA110 Скачать руководство пользователя страница 8

Page 7

N

O

B

NET

BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex

2.7 WATER SUPPLY

The water supply is via hot and cold water taps and of one or two spouts to fill the well.

Hot water knob

Cold water knob

      Red pictogram

Blue pictogram

2.8 SOME EXAMPLES OF CAPACITIES AND COOKING TIMES

TIME

TEMPERATURE

LOAD

PRODUCTS

MA110

MA150

MA250

PRATICAL ADVICE

Boiled beef with
vegetables

98°

120 '

38 kg

50 kg

90 kg

Seal, cool, cook

Poultry

80°

70'

38 pieces

50 pieces

90 pieces Skim during  cooking.

Veal/Venison

70°

150'

5 pieces

7 pieces

12 pieces Cold de salt, seal. Poach in

savoury broth.

Tuna steaks

85°

30'

38 kg

50 kg

90 kg

Poach in fumet, skim

Potatoes

98°

55'

70 kg

90 kg

160 kg

Cold start, skim, salt

Carrots

98°

65'

70 kg

90 kg

160 kg

Cold start, skim

Green beans

100°

45'

70 kg

90 kg

160 kg

Poach, lid open

Dry beans

90°

90'

42 kg

55 kg

98 kg

Cold start

Creole rice

98°

15'

30 kg

49 kg

70 kg

Warm start, salted water,
cool

98°

10'

23 kg

31 kg

55 kg

Poach, stir, cool

Broth

98°

55'

105 l

138 l

246 l

Poach, cook, mix (if
necessary)

Bisque

80°

55'

105 l

138 l

246 l

Poach ground shells, skim,
strain

Cream dessert

70°

35'

105 l

138 l

246 l

Sift, clear, cool  tank

Содержание MA110

Страница 1: ...on and service network is available to provide you with a personalized contract WARNING The product delivered to you complies with current standards If any modifications are made the manufacturer can accept no responsibility whatsoever The manufacturer can not be held responsible in the event of incorrect use of the appliance These appliances are for professional use only and must be used by speci...

Страница 2: ...M GRANDE CUISINE Siége social Rue des Frères Lumière Z I Mitry Compans 77292 MITRY MORY Cedex CONTENT BOILING PANS GAS AND ELECTRIC C USER MANUAL 1 Recommendations 2 2 Practical tips for use 3 3 Cleaning 8 4 Maintenance 9 Warranty 12 ...

Страница 3: ... required fresh air flowrate for combustion is 2 m 3 h per kW of calorific consumption Never heat the appliance with the well empty For cleaning never use high pressure sprays or hoses THIS APPLIANCE IS NOT TO BE USED AS A DEEP FAT FRYER OR BRATT PAN To ensure correct long and safe operation of this appliance maintenance should be carried out by qualified personnel at last twice a year Dismantling...

Страница 4: ... product in the tank otherwise this can cause irreversible damage to the tank bottom 2 3 COOKING MILK Cooking milk is a delicate task which is preferably done in a bain marie boiling pan It is recommended that the tank be rinsed out with water between cookings After draining the tank cool it with water in order to prevent any trace of milk remaining on the sides and bottom from sticking and burnin...

Страница 5: ...en condenses it may result in a water level which is higher than the authorised maximum This may result in hot water being discharged by the safety valve SOLUTION If the jacket is accidentally filled when the boiling pan is hot Cut off the source of heat Half open filling tap A 2 turns Allow the steam and surplus water to escape for 2 or 3 minutes As soon as no more water is running completely ope...

Страница 6: ...efore releasing HIGH HEAT POSITION To ignite burner turn control lever anti clockwise to high heat position LOW HEAT POSITION To switch to low heat press the control lever in and adjust by turning it anti clockwise Remark for user safety and comfort switch on the extraction system at the same time as the burners and never obstruct the burnt gases outlet Note For bain marie boiling pans a safety sy...

Страница 7: ...4 5 3 2 1 6 Remark If the safety indicator is lit this indicates a lack of water in the double jacket USE 4 5 3 2 1 6 OFF POSITION 5 3 2 1 6 HEAT POSITION Turn the button to the desired setting The On indicator lights Minimum and maximum temperatures are obtained in positions 1 and 6 respectively Note For bain marie boiling pans a safety system will cut the heat if the water level in the jacket is...

Страница 8: ...0 70 38 pieces 50 pieces 90 pieces Skim during cooking Veal Venison 70 150 5 pieces 7 pieces 12 pieces Cold de salt seal Poach in savoury broth Tuna steaks 85 30 38 kg 50 kg 90 kg Poach in fumet skim Potatoes 98 55 70 kg 90 kg 160 kg Cold start skim salt Carrots 98 65 70 kg 90 kg 160 kg Cold start skim Green beans 100 45 70 kg 90 kg 160 kg Poach lid open Dry beans 90 90 42 kg 55 kg 98 kg Cold star...

Страница 9: ... lower panelling aids cleaning For optimum cleaning Use soapy water or any neutral non abrasive cleaner avoid the use of wire wool If using an un pressurized hose or foam aerosol ensure that it is not getting into the chimney nor the air inlet vents Gas appliance With the equipment at 50 C remove as much food deb ris as possible Close the lid and wash all traces of grease from the external casing ...

Страница 10: ...lt concentration Sauerkrauts Chlorides particularly in Cleaning products Bleach Temperature Any chemical environment has its aggression towards stainless steel considerably increased at higher temperature Time The more important the contact time between stainless steel and the chemical environment is the more perceptible the consequences of the corrosion will be The combination of these three fact...

Страница 11: ... will carry on its action and risk provoking corrosion Even worst if this interior surface reaches temperatures higher than 60 C Inside an oven a well cooking top the problems mentioned previously will inevitably occur Stagnation of cleaning products In the same way any zone that can retain some cleaning products particularly gutters drains of combi ovens taps must be rinsed thoroughly and abundan...

Страница 12: ... points and on the surface of the product 4 3 MAINTENANCE OF STAINLESS STEEL SURFACES A minimum standard of cleanliness and maintenance is essential for metal surfaces to prevent dust metallic particles and deposits of all kinds that may alter the protective film mentioned Washing surfaces down with soapy water or a neutral non abrasive detergent is all that is required RINSE THOROUGHLY and wipe s...

Страница 13: ...writing as soon as possible of any defects attributed to our appliances No attempt should be made to remedy the defect directly or via a third party Regular service inspections and maintenance by our engineers are an essential condition for correct and reliable operation of our equipment Such service and maintenance operations can and must only be carried out by our technicians who are not only fu...

Отзывы:

Нет отзывов