Barazza 1FEVGVC Instruction Manual page 31

Quantity
Lamb
Boned leg joint
Fish
Quantity
Salt baked sea bass
Sea beam
0,80 - 1,2kg
Gilthead sea bream
Hake medallions
Salmon medallions
Salmon filet
Salmon trout
Trout
4 x 0,25kg
King prawns
Green-shell mussel
Shelf
2/3
1kg
0,60kg 2/3
Shelf
2/3
1kg
1kg 2/3
2
2/3
1,10kg
2/3
1,10kg
0,5 – 1kg
2
1 – 1,2kg
1/2
2
0,5 – 1kg
2
1 – 1,5kg
2
Temperature
Function
(ºC)
190-210
180-200
190-200
170-190
180-190
Temperature
Function
(ºC)
180-200
190-200
190-200
190-200
80
190-210
180-200
190-200
200-210
80
80
80
80
100
31
Time
Accessory
(Min.)
35-40
Tray
45-50
45-50
45-55
Tray
35-40
Time
Accessory
(Min.)
20-25
Tray
18-20
20-25
Tray
10-15
Perforated
30-40
15-20
Tray
10-12
15-20
Tray
10-15
Perforated
15-25
Perforated
25-35
Perforated
20-25
Perforated
15-20
Perforated
25-35
EN