ENGLISH
MANUFACTURER’S RECOMMENDATIONS FOR THE OPTIMUM SETTINGS FOR VARIOUS HOT FOOD STORAGE PARAMETERS
BASIC SETTING FOR DAILY HEAT CONSERVATIO
65 C°
50%
HALF OPEN
RAW MATERIAL
FINISHED FOOD
TEMPERATURE C°
HUMIDITY %
ADJUSTING
BREAD
BUNS
60-65
30-32
HALF OPEN
TARTS
60-65
30-32
HALF OPEN
BAKERY PRODUCTS
60-65
30-32
HALF OPEN
CROISSANTS
60-65
30-32
HALF OPEN
PANCAKES
60-65
30-32
HALF OPEN
CREPES
60-65
30-32
HALF OPEN
PIES
60-65
30-32
HALF OPEN
EGG DISHES
FIED
60-70
30-60
HALF OPEN
SCRAMBLED EGGS
60-70
40-70
HALF OPEN
OMELETTE
60-70
40-70
HALF OPEN
MEAT DISHES
COTELETTES
65-75
40-60
HALF OPEN
STEAKS
65-70
45-60
HALF OPEN
FILLET MEDIUM
60-65
40-60
HALF OPEN
POT ROAST MEDIUM
60-70
40-60
HALF OPEN
SLICED
66-70
40-60
HALF OPEN
BACON
65-75
20-30
CLOSED
HAM
65-75
30-60
HALF OPEN
HAMBURGER STEAKS
70-75
45-55
HALF OPEN
SAUSAGES
65-75
20-30
CLOSED
POULTRY
OVEN BAKED/SOFT SURFACE
70-75
15-40
CLOSED
OVEN BAKED/CRISPY S.
70-75
15-40
CLOSED
BOILED
70-75
40-60
HALF OPEN
GRILLED
70-75
40-60
HALF OPEN
FISH/SEAFOOD
FIRED
70-75
20-30
CLOSED
BOITELD/STEAMED
62-70
50-65
HALF OPEN
IN SAUCE
65-70
30-50
HALF OPEN
VEGETABLES
BOILED
70-75
65-80
FULLY OPEN
POTATOES
BOILED/STEAMED
60-65
60-80
FULLY OPEN
BAKED POTATOES
65-70
30-50
HALF OPEN
SPAGHETTI
BOILED
60-65
60-75
FULLY OPEN
RICE
BOILED
60-65
65-80
FULLY OPEN
LASAGNE
60-65
65-80
FULLY OPEN
CASSEROLES
60-65
65-80
FULLY OPEN
BEANS
60-65
65-80
FULLY OPEN
SOUPS/SAUCES
60-65
65-80
FULLY OPEN
PORRIDGES
60-65
65-80
FULLY OPEN
CRISPY PRODUCTS
PIZZAS
65-70
20-30
CLOSED
VOL AU VENTS
60-62
10
CLOSED
BREADED
70-75
10-20
CLOSED
FRENCH FRIED
70-74
10-20
CLOSED
GRATINATED
70-74
10-20
CLOSED
DEEP FRIED
70-74
10-20
CLOSED
WITH SAUCE
CHICKEN FRICASSE
60-74
50-65
HALF OPEN
STROGANOFF
60-74
50-65
HALF OPEN
SEA FOOD IN SAUCE
60-74
50-65
HALF OPEN
HAMBURGERS
65-75
40-60
HALF OPEN
HOT DOG
70-75
40-65
HALF OPEN
VEGETABLE DISHES
65-70
60-80
FULLY OPEN
CORN
WHOLE
65-70
60-80
FULLY OPEN
DOUGH
RAISING
34-35
90-91
FULLY OPEN
FULLY OPEN
HALF OPEN
CLOSED
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