Baumatic BBC460SS Instruction Manual page 16

Spinach
Asparagus
Swiss chard stalks
Courgettes
Cauliflower
Fennels
Carrots
Broccoli
Peppers
Leeks
Celery
Brussels sprouts
Potatoes
Class 2 foods (g) for blast chiller times of
between ½ hour and 1 hour (icon 11)
Short-crust pastry biscuits
Yoghurt biscuits
Custard
Fennels
Potatoes
Carrots
Brussels sprouts
Rare T-bone steak core
temperature 55°C
Class 3 foods (g) for blast chiller times of
between 1 hour and 1 and a ½ hours (icon
Plum cake
Apple pie
Sponge cake
Custard
Neck of pork core temperature
72°C
Medium – well done T-bone steak
core temperature 65°C
Roast beef core temperature
58°C
Ricotta and spinach cannelloni
core temperature 75°C
Lasagne Bolognese core
temperature 78°C
Courgette flan core temperature
70°C
Savoury flan core temperature
72°C
Class 4 foods (g) for blast chiller times of
between 1 and ½ hours and 2 hours (icons
500 – 1000
500 – 1000
500 – 1000
500 – 1000
500 – 1000
500
500
500 – 1000
500 – 1000
500 – 1000
500 – 1000
500
500
1000
1000
500
1000
1000
1000
1000
500 - 1000
12)
500
500 – 1000
500
500
500
500
500
500
500
500
500
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