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Lamb casserole
in 65 mm deep
G/N 1/1 pans
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
140 °C
60
60’
% H
120 °C
60
20’
% H
2’
% H
With probe
140 °C
65 °C
40
% H
Food item
6
GN 1/1 trays
air-o-steam
®
10 20 40
Pre-heating
temperature
Cooking air-o-steam
®
123456
Chilling
air-o-chill
®
Regeneration
air-o-steam
®
Cut into portions
Roast duck
3 per rack
3 4 5 8 10 16 20 32
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
160 °C
60
20’
% H
160 °C
20
10’
% H
195 °C
40
20’
% H
195 °C
82 °C
10
% H
With probe
130 °C
70 °C
40
% H
% H humidity level
Cottage pie
brush top
with melted
butter
34 541082016
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
160 °C
60
35’
% H
180 °C
20
15’
% H
2’
% H
With probe
Bacon slices
arranged
on 20 mm trays
6 4 10 4 20 8 40 16
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
200 °C
30
2’
% H
210 °C
10
3’
% H
Check after 6’
140 °C
65 °C
30
% H
140 °C
20
3’
% H
1’
% H
Cut into portions
Roast chicken
1-2 kg piece
5-6 per rack
3 4 5 8 10 16 20 32
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
210 °C
10
8’
% H
190 °C
90
10’
% H
230 °C
40
5’
% H
195 °C
82 °C
% H
With probe
190 °C
60
8’
% H
130 °C
70 °C
40
% H
2’
% H
BBQ chicken
1-2 kg piece
5-6 per rack
3 4 5 8 10 16 20 32
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
190 °C
10
10’
% H
175 °C
40
10’
% H
175 °C
10
5’
% H
190 °C
82 °C
% H
180 °C
30
10’
% H
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