Baumatic BBC460SS Instruction Manual page 17

Custard
Plum cake
Sponge cake
Tomato sauce
White sauce
Meat sauce
Trout
Mussels and clams
Prawns and flat lobster
Plaice fillet
Scorpion fish fillet
Roast pork core temperature
70°C
Roast turkey breast core
temperature 68°C
Class 5 foods (g) for blast chiller times of
between 2 hours and 2 and a ½ hours (icons
Tomato sauce
Meat sauce
White sauce
Trout
Prawns and flat lobster
Scorpion fish fillet
Braised shoulder of beef core
temperature 75°C
Class 6 foods (g) for blast chiller times of
between 2 and ½ hours and 3 hours (icons
Roast pork core temperature
70°C
Neck of pork core temperature
72°C
Medium – well done T-bone steak
core temperature 65°C
Roast beef core temperature
58°C
Roast turkey breast core
temperature 68°C
Ricotta and spinach cannelloni
core temperature 75°C
Courgette flan core temperature
70°C
Savoury flan core temperature
72°C
Braised shoulder of beef core
temperature 75°C
10 and 11)
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500 – 1000
11 and 12)
10 and 12)
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