Food item
air-o-convect
Cooking air-o-convect
accessories
GN 1/1 trays*
1
2
6
10
20
40
Pitch - mm
60
80
60
80
60
80
60
80
Roast beef
3 - 4,5 kg piece
2 per rack
1
1
3
4
5
8
10
16
200 °C
75/80 °C
52 °C
% H
4
% H
15’
Pitch - mm
60
80
60
80
60
80
60
80
Pork roast
3 - 4,5 kg piece
2 per rack
1
1
3
4
5
8
10
16
175 °C
150 °C
75 °C
% H
5
% H
1
20’
Pitch - mm
60
80
60
80
60
80
60
80
Roasted chicken
1,2 kg piece
8 per rack
3
4
5
8
10
16
20
32
230 °C
200 °C
85 °C
% H
10
% H
15’
Pitch - mm
60
80
60
80
60
80
60
80
Rice-pilaf
1.5 litre hot stock
for 1 kg rice
65 mm pan
3
4
5
8
10
16
20
32
180 °C
% H
2
17’/18’
Pitch - mm
60
80
60
80
60
80
60
80
Pork loin
2,5 - 3 kg per rack
3
4
5
8
10
16
20
32
170 °C
130 °C
66 °C
% H
5
% H
1
15’
Pitch - mm
60
80
60
80
60
80
60
80
Kebab
(chicken, beef, lamb):
cook time depends on
size of meat pieces
20 mm U-pan
6
4
10
8
20
16
40
32
210 °C
180 °C
% H
5
% H
2
6’
10’
Pitch - mm
60
80
60
60
60
80
60
80
Pork filet wrapped in lard
6 pieces per rack
2
2
5
4
10
8
20
16
175 °C
110 °C
62 °C
% H
8
% H
5’
Pitch - mm
60
80
60
80
60
80
60
80
Shin of veal
pan
2
2
5
4
10
8
20
16
110 °C
160 °C
% H
10
% H
3
15’
1,15’
Convect cooking
Automatic pre-heating
% H
Humidity level
*Number of racks, pans, or griddles per cooking cycle
Summary of Contents for 11
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