easySteamPlusand easyChill

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easySteamPlus

and easyChill

User Guide

easySteamPlus

and easyChill

User Guide

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• Open door indicator

• Steam generator scale build-up

indicator

• Steam generator status indicator

Real humidity

control

• Actual humidity

• Pre-set humidity

Pre-set temperature

Actual temperature

Cooking cycle selection

• Steam

• Combi cycle: steam+convection

• Convection

Pre-set time

Core temperature

Actual time remaining

Core temperature

Advanced functions

• Pause

• Regeneration

• Cook and Hold

• HACCP

• Semi automatic cleaning system

• 1/2 fan speed

• 1/2 energy

• ECO-Delta

• Cooking chamber exhaust valve

control

Main control knob

Manual functions

• Manual water injection

• Manual steam generator

emptying

• Quick cool down

Programs Control Set

• Program Settings

• Cooking library

• Delay start

• Automatic cleaning system

programs

• Low temperature cooking with

Algorithm for Residual Time

Estimation

easySteamPlus

main Functions

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Manual functions

Manual Steam generator emptying

Steam generator emptying can be activated manually. Steam generator empties automatically every two hours of use to reduce scale build-up

Cooking functions

On/off switch Start/stop

Steam cooking cycle

Working temperature: 25°C to 130°C Perfect for all food that may be cooked in water and delicate products PLUS: Maintains nutritional value, colour, texture and typical taste of the product

Combi cycle

Working temperature: Max 250°C

Ideal for all kinds of roasts and meats, stuffed vegetables lasagne, seafood, bakery products and desserts.

PLUS: Reduced cooking times and food shrinkage - higher yield.

Convection cooking cycle

Working temperature: Max 300°C Ideal for grilling steaks, au gratin, breads, pastries, fresh or frozen convenience products, baking and browing. PLUS: Perfect results, partial and full loads, high energy reserves

Regeneration cycle

Pre-programmed, ideal cooking atmosphere for regenerating whole menus, single or multiple portions, banqueting

Semi-automatic cleaning function

Semi-automatic cleaning program: manual detergent injection - the rest is automatic

HACCP

HACCP monitoring via a local printer (HACCP basic) or an integrated PC network (HACCP advanced)

Cook&Hold

Ideal for large pieces of meat, overnight cooking, can be combined with hot air and steam cooking cycles. It can be also used to keep food warm and ready to be served. Its gentle intermittment ventilation is suitable for very light items

Pause

Delays start and allows to insert a pause between sequential cooking phases or at the end of a program.

1/ energy

For small loads and overnight cooking, avoids power peaks and reduces running costs

Cooking chamber exhaust valve control

Keeps the exhaust valve open to avoid excess humidity in the chamber

ECO-Delta

For delicate cooking of large pieces of meat, highest possible quality and reduced weight loss - highest possible yield

Two Phase cooking cycle

Ideal for cooking in sequence (only on easySteam)

Quick cool down

Quick cool down can be activated manually to pass from one type of cooking to another. Quick cool down is automatically activated when necessary (i.e. before easy clean starts if the

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Cruise cycle

Chilling/freezing cycle

selection

• Soft Chilling

• Hard Chilling

• Chill holding

• Shock freezing

• Freeze holding

Chamber/food probe

temperature value

Turbo cooling function

Customizable programs (2 per

cycle) and ice-cream cycles

NF/UK standards or

customized settings

HACCP and service alarms

Time display

Advanced functions

• Manual start for defrost

function

• Core probe selector

(up to 3 probes or 3 sensors)

• UV sterilizing lamp

• Norms profile selection

(UK, NF, CUSTOM)

• Advanced settings

• HACCP recall

• Service Alarms recall

Central selector arrows

• Cycle

• Time

• Core temperature

• Advanced functions

Residual time estimation for

probe driven cycle

easyChill

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Manual functions

Manual start for the defrost function

All Blast Chiller/freezer models have an Intelligent defrost that is activated automatically whenever necessary and as long as necessary. It can also be activated manually.

Blast chilling/freezing functions

On/off switch Start/stop

Soft Chilling

Working temperature: -2°C

Ideal for delicate foods, such as leafy or cut vegetables, seafood, small portions of meat, pastries, small cakes, buiscuits, pasta.

Holding at

Working temperature: +3°C or -22°C Automatically activated at then end of each cycle, to save energy and maintain the target temperature. Can also be activated manually to turn the easyChill into storage refrigerator or freezer (freezing holding available only

on blast chiller/freezer version).

Hard Chilling

Working temperature: -20°C Ideal for solid or firm foods, such as vegetables (grown below the ground), soups, stocks amd sauces, stews and casseroles, whole pieces of meat and poultry.

Shock Freezing

Working temperature: -36°C

Ideal for freezing all kinds of food - raw, half or fully cooked - that need to be stored over a long period of time (available only on blast chiller/freezer version)

Customizable Programs (2 per cycle)

Provides the possibility to customize standard cycles according to your needs.

Can be replaced (through parameter setting) by ICE CREAM Freeze and Hold and the ICE CREAM turbo cooling cycles.

Cruise control

Automatically adjusts the working temperature to the type of food. It reduces the chilling time and prevents superficial burns.

Core Probe selector

It allows to alternately monitor the temperature of 3 different core probes (optional) inserted in different kinds or sizes of food or to monitor each of the 3 sensors of the food probe supplied as standard.

Turbo cooling function

The user can set a working temperature between -36 and +3 °C, without stopping the unit. Indicated for continuous and bulk production and for ice-cream and pastry operation

UV sterilizing lamp

Built-in UV lamps (only on request) to sterilize the cooling chamber after use.

Norms profile selection

It is possible to set up the machine according to the desired HACCP norms (UK and NF and pre-programmed).

HACCP recall

Calls up the operational events registred by the temperature monitoring system.

Settings

Settings of the following parameters: • date and time • customer profile limits • alarms and HACCP

options • bactericide cycle time (only with UV lamps)

Service Alarms recall

Calls up the operational events registred by te auto-diagnostic system

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Meat/

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R o as t B e e f 3 4 ,5 k g p ie ce 2 p e r ra ck 1 1 3 4 5 8 10 16 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 0 °C 10 ’ % H 70 ° C 52 ° C 20 % H G en er al ly s lic ed co ld , th en re ge ne ra te d as pl at ed m ea l R o as t P o rk 3 4 ,5 p ie ce 2 p e r ra ck 1 1 3 4 5 8 10 16 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 10 0 °C 20 ’ % H 15 0 °C 55 ° C 20 % H 17 0 °C 68 ° C % H W it h pr ob e G en er al ly s lic ed co ld , th en re ge ne ra te d as pl at ed m ea l R ack o f la m b (5 -6 p t) 10 p e r ra ck 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 18 0 °C 40 ° C 60 % H % H 19 0 °C 55 ° C 10 W it h pr ob e B e e f ca ss e ro le u se 6 5 m m d e e p G /N 1 /1 p an s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 13 0 °C 80 ₁₂0’ % H W it h pr ob e 13 0 °C 65 ° C 40 % H 14 0 °C 65 ° C 40 % H 50 ° C w it h L T C 1 1 3 4 5 8 10 16 64 ° C w it h L T C 1 1 3 4 5 8 10 16 20 78 ° C w it h L T C 3 4 5 8 10 16 2 0 3 2 P o rk c as se ro le in 6 5 m m d e e p G /N 1 /1 p an s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 15 0 °C 50 90 % H 14 0 °C 65 ° C 40 % H W it h pr ob e w it h L T C 3 4 5 8 10 16 2 0 3 2 64 ° C 3’ % H 2’ % H 60 ° C C on t. % H HO LD HA CC P R 1 2 1 2

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% H H u m id it y l e v e l W it h pr ob e

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L am b c as se ro le in 6 5 m m d e e p G /N 1 /1 p an s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 14 0 °C 60 60’ % H 12 0 °C 60 20’ % H 2’ % H W it h pr ob e 14 0 °C 65 ° C 40 % H C ut in to p or ti on s R o as t d u ck 3 p e r ra ck 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 19 5 °C 82 ° C 10 % H W it h pr ob e 19 5 °C 40 20’ % H 16 0 °C 20 10’ % H 16 0 °C 60 20’ % H 13 0 °C 70 ° C 40 % H C o tt ag e p ie b ru sh t o p w it h m e lt e d b u tt e r 3 4 5 4 10 8 2 0 16 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 0 °C 60 35’ % H 18 0 °C 20 15’ % H 2’ % H W it h pr ob e B ac o n s lic e s ar ra n g e d o n 2 0 m m t ra ys 6 4 10 4 2 0 8 4 0 16 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 20 0 °C 30 2’ % H 21 0 °C 10 3’ % H C he ck a ft er 6 ’ 14 0 °C 65 ° C 30 % H 14 0 °C 20 3’ % H 1’ % H C ut in to p or ti on s R o as t ch ick e n 1-2 k g p ie ce 5 -6 p e r ra ck 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 21 0 °C 10 8’ % H 19 0 °C 90 10’ % H 23 0 °C 40 5’ % H 19 5 °C 82 ° C % H W it h pr ob e 19 0 °C 60 8’ % H 13 0 °C 70 ° C 40 % H HO LD HA CC P R 1 2 1 2 HO LD HA CC P R 1 2 1 2 2’ % H B B Q ch ick e n 1-2 k g p ie ce 5 -6 p e r ra ck 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 17 5 °C 10 5’ % H 19 0 °C 82 ° C % H 18 0 °C 30 10’ % H 17 5 °C 40 10’ % H 19 0 °C 10 10’ % H

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% H H u m id it y l e v e l

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C h ick e n l e g s 15 p e r ra ck 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 20 0 °C 60 10’ % H W it h pr ob e H am b u rg e r 10 0 g r e ach 15 p e r tr ay G N 2 0 m m 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 19 5 °C 20 8’ % H C he ck a ft er 2 0’ 14 0 °C 65 ° C 60 % H 13 5 °C 40 8’ % H 1’ % H 19 0 °C 82 ° C 20 % H 2’ % H 20 0 °C 3’ % H S tu ff e d ch ick e n b re as t 12 p e r tr ay G N 2 0 m m 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 5 °C 60 6’ % H 16 0 °C 72 ° C 20 % H W it h pr ob e C h ick e n b re as t (f re sh ) 12 p e r tr ay G N 2 0 m m 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 0 °C 40 6’ % H 16 0 °C 72 ° C 20 % H 13 5 °C 65 ° C 60 % H 13 5 °C 65 ° C 60 % H W it h pr ob e 66 ° C w it h L T C 6 4 10 8 2 0 16 4 0 3 2 66 ° C w it h L T C 6 4 10 8 2 0 16 4 0 3 2 17 5 °C 70 ° C 60 % H Ve al s h o u ld e r ro as t 1 j o in t p e r ra ck 1 1 2 2 4 4 8 8 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 10 0 °C 40 ’ % H N ot s ui ta bl e in o ne p ie ce . C ut in to 2 -3 k g si ze , ha rd w it h pr ob e N or m al ly s lic ed an d se rv ed c ol d w it h L T C 1 1 2 2 4 4 8 8 67 ° C

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HO LD HA CC P R 1 2 1 2 HO LD HA CC P R 1 2 1 2 % H H u m id it y l e v e l 10

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M e at t e rr in e 2 t e rr in e s p e r ra ck 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 75 ° C 68 % H W it h pr ob e N ot s ui ta bl e fo r re ge ne ra ti on 5’ % H O x to n g u e 5 k g p e r 6 5 m m G N p an s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 10 0 °C 15 0’ % H W it h pr ob e H ar e /R ab b it 4 k g p e r G N p an s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 20 0 °C 30 5’ % H 14 0 °C 65 ° C 60 % H W it h pr ob e 21 0 °C 62 ° C 10 % H N or m al ly s lic ed an d se rv ed c ol d R eg en er at e po rt io ne d as pl at ed m ea ls o r w ith s au ce in G N p an s 8’ 60 % H 13 5 °C 65 ° C 40 % H S lic ed a s pl at ed m ea ls or s lic ed in s au ce , re ge ne ra te d in p an s. 13 0 °C N ot s ui ta bl e fo r re ge ne ra ti on b ut w it h a co ve re d di sh Ke ba b (c hi ck en , be ef , l am b) : c oo k tim e de pe nd s on si ze o f m ea t p ie ce s (G N 2 0 m m p an s) 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 18 0 °C 60 10’ % H 20 0 °C 20 5’ % H C he ck a ft er 1 2-15 ’ B oned, st uf fed rolled loin of pork 2 p ie ce s p e r G N 4 0 m m p an s 2 2 5 4 10 8 2 0 16 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 12 0 °C 80 30’ % H 5’ % H W it h pr ob e 18 0 °C 70 ° C 40 % H 19 5 °C 75 ° C 20 % H 2’ % H 16 5 °C 65 ° C 40 % H M e at b al ls 6 4 10 8 2 0 18 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 2’ % H 19 5 °C 30 8’ % H 18 0 °C 5’ % H 1’ % H 1’ % H

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HO LD HA CC P R 1 2 1 2 % H H u m id it y l e v e l 11

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Farinaceous

Dishes

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65 ° C 65 ° C N or m al ly e at en co ld po rt io ne d po rt io ne d po rt io ne d po rt io ne d Q u ich e n u m b e r p e r g ri d d e p e n d s o n s iz e 3 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 0 °C 20 20’ % H 18 0 °C 10 15’ % H W it h pr ob e R ic e -p ila f st yl e 6 5 m m p an s, 1. 5 l it re h o t st o ck p e r 1 k g ri ce 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 15 0 °C 80 25’ % H 14 0 °C 40 3’ % H W it h pr ob e (s ti r ri ce e ve ry 5 -8 ’) L as ag n e 65 m m p an s, 5 kg e ac h 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 5 °C 20 ’ % H 14 0 °C 20 ’ % H W it h pr ob e Ve g e ta b le la sa g n e 6 5 m m p an s, 3 k g e ach 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 5 °C 20 ’ % H 16 0 °C 15 ’ % H W it h pr ob e B ak e d p as ta 65 m m p an s, 3 kg e ac h 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 17 5 °C 40 15’ % H 17 0 °C 20 15’ % H 13 0 °C 40 % H 14 0 °C 40 % H 14 0 °C 40 % H 13 0 °C 40 5’ % H in p an u se 65 °C 65 ° C W it h pr ob e 30 30 2’ % H 2’ % H 2’ % H 2’ % H 2’ % H po rt io ne d ₁₂0 °C 40 8’ % H G n o cch i al la ro m an a 4 0 m m p an s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 17 0 °C 20 ’ % H 17 0 °C 3’ % H W it h pr ob e If r eg en er at ed 30 2’ % H

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HO LD HA CC P R 1 2 1 2 HO LD HA CC P R 1 2 1 2 HO LD HA CC P R 1 2 1 2 % H H u m id it y l e v e l 1

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Notes:

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W it h pr ob e B oiled eggs (20 °C) perf orated tra y, 60 eggs per tra y (time depends on sof t/hard) 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 11 0 °C 10 0 8’ % H P la ce in c ol d w at er Yo rk sh ir e p u d d in g in t in s on g ri ds 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 22 0 °C 5’ % H 22 0 °C 40 10’ % H 25 0 °C 3-5’ % H N ot s ui ta bl e fo r re ge ne ra ti on P ar b ak e d b ag u e tt e s an d sm al l ro lls pe rf or at ed ba ki ng s he et 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 18 0 °C 30 10’ % H 17 0 °C 5’ % H S cr am b le d e g g s po ur m ix tu re in to g re as ed 6 5 m m p an s, 4 lit re p er p an 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 12 0 °C 10 -1 5’ % H D uc he ss p ot at oe s pi pe m ix o nt o gr ea se d ba ki ng sh ee ts o r 2 0 m m pa ns . 5 0-60 p er tr ay 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 18 0 °C 10 5’ % H 16 5 °C 20 3’ % H Id ah o p o ta to e s on w ir e gr id s, do n ot s ta ck on t op o f ea ch ot he r 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 18 0 °C 60 30’ % H 17 5 °C 40 15’ % H 15 0 °C 50 10’ % H 13 0 °C 65 ° C 40 % H 2’ % H 2’ % H 1’ % H 2’ % H 10 0 °C 5’ % H 2’ % H 1’ % H HO LD HA CC P R 1 2 1 2 HO LD HA CC P R 1 2 1 2 % H H u m id it y l e v e l 1

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W it h pr ob e S co tch e g g s do ub le c ru m b 20 m m t ra y, 24 -3 0 pe r tr ay 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 0 °C 40 10’ % H 15 0 °C 30 7’ % H 15 0 °C 2’ % H N ot s ui ta bl e fo r re ge ne ra ti on 1’ % H

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Notes:

1

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1’ % H 2’ % H F is h k e b ab 2 0 m m t ra y w it h g ri d A p p ro xi m at e ly 2 k g p e r tr ay 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 18 0 °C 60 8’ % H 18 0 °C 20 2’ % H 12 0 °C 30 _4-6’ % H C he ck a ft er 1 0’ Whole fish appro ximately 280-320 g. 40 mm GN pans, 9 per pan 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 17 0 °C 66 ° C 40 % H Salmon filets poac hed 40 mm pans, 15 fillets per pan, depends on siz e 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 58 ° C % H 12 0 °C 30 _4-6’ % H C he ck a ft er 1 0’ Lo b st e r 20 m m pe rf or at ed 3 -4 kg p er p an 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 18 ’ % H P lu ng e in to co ld w at er C ra b 65 m m pe rf or at ed p an , 8-10 c ra bs p er pa n 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 9’ % H P lu ng e in to co ld w at er S e af o o d t e rr in e on w ir e gr id s, 3 pe r gr id 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 80 ° C 72 ° C % H W it h pr ob e

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Notes:

Fish filets boiled 20 mm pans-solid 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 80 ° C 68 ° C % H W it h pr ob e If r eg en er at ed W it h pr ob e Fish balls 20 mm pans-solid, 50 per pan 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 18 0 °C 20 _6-8’ % H 13 0 °C 65 ° C 40 % H 12 0 °C 60 _4-6’ % H

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A sp ar ag u s 2 0 m m p e rf o ra te d p an s, 1. 5 k g p e r p an 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 7’ % H 1’ % H C he ck a ft er 1 0’ A s fo r pl at ed m ea ls B eans (fresh) 40 mm perf orated, 2.5 kg per pan 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 8’ % H C he ck a ft er 1 0’ A s fo r pl at ed m ea ls A s fo r pl at ed m ea ls A s fo r pl at ed m ea ls A s fo r pl at ed m ea ls A s fo r pl at ed m ea ls B eans (froz en) 40 mm perf orated, 2.5 kg per pan 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 5 °C 10 ’ % H C he ck a ft er 1 0’ B ro cc o li (f re sh ) 40 m m pe rf or at ed , 1. 5 k g p e r p an 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 8’ % H C he ck a ft er 1 0’ C au lif lo w e r 40 m m pe rf or at ed , 2 k g p e r p an 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 10 ’ % H C he ck a ft er 1 0’ C ab b ag e sh re d d e d 40 m m pe rf or at ed , 2 .5 k g p e r p an 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 4’ % H 1’ % H C he ck a ft er 1 0’ 1’ % H 1’ % H 1’ % H 1’ % H

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% H H u m id it y l e v e l 6

(27)

M o u sa ka 2 0 m m s o lid p an s 6 4 10 8 2 0 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 15 0 °C 40 20’ % H 16 5 °C 20 18’ % H W it h pr ob e A s fo r pl at ed m ea ls Corn cob 40 mm perf orated, 12 per pan 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 15 ’ % H 95 ° C 5’ % H A s fo r pl at ed m ea ls Leeks 40 m m p er fo ra te d, 2 kg per pan 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 10 0 °C 5’ % H 2’ % H C he ck a ft er 1 0’ St uf fed peppers 40 m m so lid pa ns , 20 pi ec es per pan 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 17 0 °C 80 _7-8’ % H 17 0 °C 20 ’ % H 14 0 °C 65 ° C 40 % H W it h pr ob e 1’ % H 1’ % H 1’ % H Froz en mix ed veget ables 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 12 0 °C 15 -1 8’ % H 2’ % H HO LD HA CC P R 1 2 1 2 po rt io ne d in p an u se Ve g e ta b le a u g ra ti n in 4 0 m m G N p an s 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 A utomatic 16 0 °C 20 20’ % H 18 0 °C 10 15’ % H 3’ % H W it h pr ob e 14 0 °C 65 °C 20 8’ % H

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% H H u m id it y l e v e l 7

(28)

(29)

(30)

B re ad a n d b u tt e r p u d d in g 6 5 m m s o lid p an s, 2 4 -3 0 p o rt io n s 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 15 0 °C 20 15’ % H 16 0 °C 10 6’ % H 16 5 °C 5’ % H 1’ % H W it h pr ob e S er ve d co ld D in c ak e 20 m m s ol id tr ay s, 1-3 k g b u tt e r o n e ach 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 18 0 °C 23 ’ % H 2’ % H C he ck a ft er 1 0’ S er ve d co ld S er ve d co ld C rè m e ca ra m el 40 m m s ol id pa ns ,

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3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 85 ° C 35 -4 0’ % H W it h co ve r on ch ec k af te r 15 ’ Fr u it c ru m b le 6 5 m m s o lid 2 4 -3 0 p o rt io n s p e r p an U -P A N 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 16 0 °C 20 25’ % H W it h pr ob e B ak e d s tu ff e d ap p le s 2 0 m m s o lid p an , 2 0 a p p le s p e r p an 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 11 0 °C 40 18’ % H 10 0 °C 20 10’ % H 5’ % H 10 0 °C 75 ° C 20 % H 1’ % H Poac hed apples and pears in vacuum bags with syr up, spice Cook ed on grids 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 93 ° C 15 -1 8’ % H 2’ % H W it h pr ob e 1/2 vel. vent. 16 0 °C 5’ % H 2’ % H

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HO LD HA CC P R 1 2 1 2 HO LD HA CC P R 1 2 1 2 % H H u m id it y l e v e l 0

(31)

% H H u m id it y l e v e l 1 Croissants pro ved ready to bak e 20 mm pans or baking sheet, 10 per sheet 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 16 0 °C 30 18’ % H Choux buns 20 mm pans or baking sheet, 24-30 per sheet 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 19 0 °C 18 -2 0’ % H 1’ % H Danish Pastries perf orated baking sheet, 10-1 2 per sheet 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 19 0 °C 30 2’ % H 19 0 °C 8-10 ’ % H 1’ % H Fr e n ch t ar tl e ts p e rf o ra te d sh e e ts , 18 -2 0 p e r sh e e t 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 16 5 °C 30 3’ % H 16 5 °C 20 9’ % H S au sa g e r o lls p e rf o ra te d b ak in g s h e e ts , 2 0 -2 4 p e r sh e e t 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 18 5 °C 40 5’ % H 18 5 °C 20 10’ % H 2’ % H A p p le s tr u d e l p e rf o ra te d b ak in g s h e e ts , 2 s tr u d e ls p e r sh e e t 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 18 5 °C 20 10’ % H 2’ % H 2’ % H 16 5 °C 6’ % H 2’ % H

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HO LD HA CC P R 1 2 1 2

(32)

Notes:

Fr u it m u ff in s in m u ff in t in s o n w ir e g ri d s, 18 p e r g ri d 6 4 10 8 2 0 16 4 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 18 0 °C 10 ’ % H 16 0 °C 7’ % H 1’ % H Fr u it c ak e in r ou nd t in s, 23 c m d ia m et er , 2 pe r gr id 3 4 5 8 10 16 2 0 3 2 P it ch m m 60 80 60 80 60 80 60 80 Au to m at ic 17 5 °C 15 ’ % H 18 0 °C 10 ’ % H 18 0 °C 20 5’ % H 1’ % H

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(33)

Notes:

(34)

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(36)

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