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65 °C
65 °C
Normally eaten cold
portioned
portioned
portioned
portioned
portioned
in pan use
Quiche
number per grid
depends on size
3 4 10 8 2016 4032
Food item
Pitch - mm 60
6
GN 1/1 trays
air-o-steam
®
10 20 40
80 60 80 60 80 60 80
Pre-heating
temperature
Cooking air-o-steam
®
123456
Chilling
air-o-chill
®
Regeneration
air-o-steam
®
Automatic
160 °C
20
20’
% H
180 °C
10
15’
% H
With probe
Vegetable au
gratin
in 40 mm GN
pans
6 4 10 8 2016 4032
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
160 °C
20
20’
% H
180 °C
10
15’
% H
3’
% H
With probe
Rice-pilaf style
65 mm pans,
1.5 litre hot
stock per 1 kg
rice
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
150 °C
80
25’
% H
140 °C
40
3’
% H
With probe
(stir rice every 5-8’)
Lasagne
65 mm pans,
5 kg each
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
165 °C
20’
% H
140 °C
20’
% H
With probe
Vegetable
lasagne
65 mm pans,
3 kg each
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
165 °C
20’
% H
160 °C
15’
% H
With probe
Baked pasta
65 mm pans,
3 kg each
3 4 5 8 10 16 20 32
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
175 °C
40
15’
% H
170 °C
20
15’
% H
130 °C
40
% H
140 °C
40
% H
140 °C
40
% H
130 °C
40
5’
% H
140 °C
65 °C
20
in pan use
65 °C
65 °C
8’
% H
With probe
% H humidity level
30
30
2’
% H
2’
% H
2’
% H
2’
% H
2’
% H
108