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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
®
% H humidity level
Meat terrine
2 terrines
per rack
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
75 °C
68
% H
With probe
Not suitable for
regeneration
5’
% H
Ox tongue
5 kg per 65 mm
GN pans
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
100 °C
150’
% H
With probe
Hare/Rabbit
4 kg per GN
pans
3 4 5 8 10 16 20 32
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
200 °C
30
5’
% H
140 °C
65 °C
60
% H
With probe
210 °C
62 °C
10
% H
Normally sliced
and served cold
Regenerate portioned
as plated meals or
with sauce in GN pans
8’
60
% H
135 °C
65 °C
40
% H
Sliced as plated meals
or sliced in sauce,
regenerated in pans.
130 °C
Not suitable for
regeneration but
with a covered dish
Kebab (chicken,
beef, lamb): cook
time depends on
size of meat pieces
(GN 20 mm pans)
6 4 10 8 2016 4032
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
180 °C
60
10’
% H
200 °C
20
5’
% H
Check after 12-15’
Boned, stuffed
rolled loin of pork
2 pieces per GN
40 mm pans
22 541082016
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
120 °C
80
30’
% H
5’
% H
With probe
180 °C
70 °C
40
% H
195 °C
75 °C
20
% H
2’
% H
165 °C
65 °C
40
% H
Meat balls
6 4 10 8 2018 4032
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
2’
% H
195 °C
30
8’
% H
180 °C
5’
% H
1’
% H
1’
% H
105