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Download Convotherm OSG Operator`s manual
Transcript
Practical tips Tabletop models 6.10 Information 10.10 6 x GN 1/1 10 x GN 1/1 OSC, OSP, OSG Rare 6-8 min Medium 8-10 min Well done 10–15 min Rare 6-8 min Medium 8-10min Well done 10–12min Floor models 10.20 12.20 20.10 20.20 OSC, OSP, OSG 10 x GN 2/1 20 x GN 1/1 OSC, OSP 12 x GN 2/1 20 x GN 1/1 24 x GN 1/1 OSC, OSP, OSG* OSC, OSP 20 x GN 2/1 40 x GN 1/1 OSC, OSP, OSG* 90 pieces 150 pieces 300 pieces 360 pieces 300 pieces 600 pieces 48 pieces 80 pieces 160 pieces 192 pieces 160 pieces 320 pieces 48 pieces 80 pieces 160 pieces 192 pieces 160 pieces 320 pieces 96 pieces 160 pieces 320 pieces 384 pieces 320 pieces 640 pieces Do not flour 48 pieces 80 pieces 160 pieces 192 pieces 160 pieces 320 pieces Possible grease trays (depending on weight) 48 pieces 80 pieces 160 pieces 192 pieces 160 pieces 320 pieces 48 pieces 80 pieces 160 pieces 192 pieces 160 pieces 320 pieces 60 pieces 100 pieces 200 pieces 240 pieces 200 pieces 400 pieces 48 pieces 80 pieces 160 pieces 192 pieces 160 pieces 320 pieces 36 pieces 60 pieces 120 pieces 144 pieces 120 pieces 240 pieces 150 pieces OSP only 210 pieces OSP only Place jars on corrugated regeneration tray, then allow to cool Net weight + 15 g, close lid, then allow to cool Heating time depends on charge size Temperature for white sausage depends on skin Depending on size Depending on size Depending on product *OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights given in kg by approx. 10 % (shelf spacing 60 mm). ■ Fat Always apply plenty of fat to short roasts. This helps achieve a better heat transmission. ■ Grilled effect If you wish to achieve a grilled effect, preheat the shelves ■ Heat transmission Use enamelled or coated trays. They offer better heat transmission and provide a heat accumulator. 37
