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EN
Instructions for the User
31
9.7 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
2
CRÈME CARAMEL
--
175
25-30
RACK
2
YOGURT
--
105
4-6 HRS.
RACK
2
STEWED PEACHES
17.64 - 52.9 oz
210
15-20
NOT PERFORATED
2
9.8 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
9.9 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
9.10 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
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