EASYair ECE10 Series, Инструкция по установке, использованию и техническому обслуживанию

Страница: 27 / 52

27
A product can be cooked directly inside a vacuum bag� This type of
cooking allows particularly soft and flavoured meat to be obtained and at
the same time decreases the perishability of the product�
After having vacuum packed the product via the use of relevant
cooking bags, set the oven with the MIXED CYCLE at 100% humidity
and ventilation between xxx� The cooking chamber temperature must
be maximum 3°-5°C above that which the core must reach� E�g� for an
average fillet (60°C at the core), set the oven temperature at 63°C.
Pasteurisation in jar
In the pasteurising processes, the product is considered pasteurised
when the core temperature reaches a value between 83°C and 85°C�
On the basis of the type of product, dimension of the jar and amount
of product it contains, the time of reaching the core temperature may
vary� It is therefore recommended to use the core probe on a sample
jar (perforating the lid to allow the probe to enter) in order to detect the
temperature of the entire production batch�
At the end of cooking the product must be blast frozen quickly to +3°C
to end the pasteurisation cycle�