50 Hold-o-mat
®
– Operating instructions
Cook Through
Set the temperature 20 °C higher than the desired core
temperature.
Hold
After reaching the desired core temperature, set the Hold-o-mat
5 °C higher than the core temperature. The meat can now be kept for
hours at the optimum holding temperature
Dehumidifier
The humidity level inside the unit can be regulated precisely and
visibly by means of the 3-stage dehumidifier on the door. Normally the
dehumidifier is closed for vegetables and cooking au gratin, and com-
pletely open for bakery products, deep-fried and breaded foods (min.
80 °C). The half-open setting for other foods can be used as you see fit.
Please direct all questions to your specialist.
Temperature regulator
Please note that opening the door frequently can lower the effective
actual temperature, and thus the temperature of the food. (Due to the
in-built time lag, the indicator does not react so quickly). If this reaction
is noticed, increase the desired temperature by a few degrees.
If an over-warm product is put directly into the Hold-o-mat from a
combisteamer, the actual temperature can rise dangerously depending
on the product. (The actual temperature flashes, if the temperature is
5 °C too high.) Please correct this normal occurrence by leaving the
door open slightly longer, or preferably leave the meat to stand for a
while outside the unit and put it in when it reaches the right temperature.
Accessoires
It is best to warm up the Hold-o-mat with the requisite grilles and
dishes to avoid large changes in temperature.
Only load the unit with warm foods using grilles or trays on the rails
supplied.
Cold or frozen food
Loading with cold or frozen food can trigger off the heat cut out.
Interior floor
Using the interior floor as a work surface can lead to the food over-
heating (use the lowest level)
Temperature sensor
Allowing food to touch the temperature sensor (set into the roof of
the interior) can lead to false air temperature readings.
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