DL 0306fed8007f61dca20acd03c94f

20
EN
Usage, tables and tips
Desserts
Desserts
Quantity
Temperature ºF
Time min.
Container
Level
Stewed apples
17.64 - 52.9 oz
210
15-25
Not perforated
2
Stewed pears
17.64 - 52.9 oz
210
25-30
Not perforated
2
Crème brûlée
--
175
20-25
Rack - bowl
2
Crème caramel
--
175
25-30
Rack - bowl
2
Yogurt
--
105
4-6 hrs.
Rack - bowl
2
Stewed peaches
17.64 - 52.9 oz
210
15-20
Not perforated
2
Fruit (Sterilising/Boiling down)
Fruit
Quantity
Temperature ºF
Time
min.
Container
Level
Pears
4-6 4 fl.oz. glasses
210
30-35
Rack
1
Cherries
4-6 4 fl.oz. glasses
210
30-35
Rack
1
Peaches
4-6 4 fl.oz. glasses
175
30-35
Rack
1
Plums
4-6 4 fl.oz. glasses
175
30-35
Rack
1
Regenerate
Warming-up
Quantity
Temperature ºF
Time
min.
Container
Level
Plate dishes
1-2
210
12-15
Rack
2
Plate dishes
3-4
210
15-20
Rack
2
Ready-made meals
--
210
15-20
Rack
2
Blanch
Vegetables
Quantity
Temperature ºF
Time
min.
Container
Level
e.g. Beans, Leek
210
10-12
Perforated
2
Curly Kale
35.27 – 42.33 oz
210
12-16
Perforated
2
Savoy cabbage
10-20
210
12-15
Perforated
2
White cabbage, whole
70.55 -88.18 oz
210
30-45
Perforated
1
Tomatoes, peeled
175
12
Rack
2