Barazza 1FEVGVC Instruction Manual page 36

Crème caramel
Crème brûlée
Yogurt
Fruit (Sterilising/Boiling down)
Pears
Cherries
Peaches
Plums
Blanch
Curly Kale
Savoy cabbage
White cabbage,
whole
Tomatoes, peeled
Regenerate
Plate dishes
Plate dishes
Ready-made meals
Quantity Shelf
2
2
Quantity Shelf
4-6 1l
1
glasses
4-6 1l
1
glasses
4-6 1l
1
glasses
4-6 1l
1
glasses
Quantity Shelf
1000-2000 g 2
10-20 2
2000-2500 g 1
-
2
Quantity Shelf
1-2 2
3-4 2
2
Function Temperature
(ºC)
Temperature
Function
(ºC)
100
80
80
80
Temperature
Function
(ºC)
100
100
100
80
Temperature
Function
(ºC)
100
100
100
36
Time
(Min.)
80 25-30
80 25-30
40 4-6 hrs.
Time
(Min.)
30-35
30-35
30-35
30-35
Time
(Min.)
12-16
12-15
30-45
12
Time
(Min.)
12-15
15-20
15-20
Accessory
Grid - Bowl
Grid - Bowl
Grid - Bowl
Accessory
Grid
Grid
Grid
Grid
Accessory
Perforated
Perforated
Perforated
Grid
Accessory
Grid
Grid
Grid