Barazza 1FEVGVC Instruction Manual page 30

Meat
Sausages
Roast veal
Roast beef
Beef chops
Beef steak
Roast pork
Smoked pork loin
Pork filet, whole
Pork chops
Pork Shoulder
Suckling pig
Pork ribs
Ham hock
Quantity
Shelf
2
--
1
2kg
2/3
0,60kg
2/3
0,50kg
2/3
1kg
2/3
1kg
0,5 – 1kg
2
4 – 8 pieces
2
0,50kg 2/3
2/3
1,50kg
1,40kg 2/3
2/3
0,50kg
2/3
1kg
Temperature
Function
(ºC)
80-100
190-210
180-200
180-200
190-200
190-200
180-200
220
220
220
180-190
170-190
180-200
100
100
200-220
190-200
190-200
190-210
170-190
190-210
190-210
190-210
180-200
170-190
30
Time
Accessory
(Min.)
Perforated
10-15
85-90
Tray
90-95
80
45-50
Tray
60-65
35-40
Grid
15
15
Grid
25-30
50-55
Tray
45-50
55-60
40-50 Perforated
Perforated
20-30
15 Grid
55-60
Tray
40-50
60-70
Tray
70-75
25-30
Tray
30
50-55
Grid
45-50
45-55