Overnight Soft Cooking
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Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Clear stock 4" deep (100 mm),
GN
3x 4 l
3x 2.1
gal. 3x
8 l
3x 4.2
gal. 3x
16 l
5x 2.1
gal. 5x
8 l
5x 4.2
gal. 5x
16 l
10x 2.1
gal. 10x
8 l
10x 4.2
gal. 10x
16 l
Accessories
CNS container
Settings
gentle
fast
rare
well done
Note
You can easily clear stock and broth overnight. Add all the required seasonings and your
clarifying meat to the cold stock and allow to clarify using the above setting. Place the core
temperature probe in the stock.
Check the fill level of your inserts since overflowing liquids could cause injury.
After the core temperature has been reached, the unit automatically changes to a
hold phase.
Different pieces of meat which are to be cooked to the same degree can be
cooked in one load. Aitchbone together with brisket, pork hock, tongue, calf’s
head, and belly of pork. The pieces of meat may also be of different sizes.
Insert the core temperature probe into the smallest piece of meat and plan a
sufficiently long hold phase so that the larger products also reach the required
core temperature.
Summary of Contents for SelfCookingCenter
Page 1: ...SelfCookingCenter Application Manual...
Page 18: ...Scan and Enjoy the Video 18 242 Roast Turkey Breaded joints Beijing duck...
Page 59: ...Pan Fried 59 242...
Page 91: ...Scan and Enjoy the Video 91 242 Pan Fried Fish...
Page 136: ...Scan and Enjoy the Video 136 242 Roast Chips Stew Pasta with Sauce Steam Steamed Rice...
Page 174: ...Scan and Enjoy the Video 174 242 Baking Croissant Danish Pizza...
Page 214: ...Scan and Enjoy the Video 214 242 Plated Banquet...
Page 242: ......
Page 243: ......
Page 244: ...80 05 132 V 21 MDS Ad 08 17...