Barazza 1FEVGMC Instruction Manual page 35

Quantity
Roast pork
Pork chops
Pork Shoulder
Suckling pig
Pork ribs
Ham hock
Lamb
Boned leg joint
Fish
Quantity
Salt baked sea
bass
Sea beam
Shelf
2/3
1kg
2/3
0,50kg
2/3
1,50kgk
2/3
1,40g
2/3
0,50kg
2/3
1kg
2/3
1kg
2/3
0,60kg
Shelf
2/3
1kg
2/3
1kg
Temperature
Function
(ºC)
180-190
170-190
180-200
200-220
190-200
190-200
190-210
170-190
190-210
190-210
190-210
180-200
170-190
190-210
180-200
190-200
170-190
180-190
Temperature
Function
(ºC)
180-200
190-200
190-200
190-200
35
Time
Accessory
(Min.)
50-55
Tray
45-50
55-60
Grid
15
55-60
Tray
40-50
60-70
Tray
70-75
25-30
Tray
30
50-55
Grid
45-50
45-55
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
EN