Table of Contents
Advertisement
Dish
Vegetables, frozen
loose, 250 g
Creamed spinach, frozen block,
450 g
Dishes, chilled
Plated meal, 1 portion
Plated meal, 1 portion
Soup, stew, 400 ml
Soup, stew, 400 ml
Side dishes, e.g. pasta, dumplings,
potatoes, rice
Side dishes, e.g. pasta, dumplings,
potatoes, rice
Bakes, e.g. lasagne, potato gratin
Bakes, 400 g, e.g. lasagne, potato
gratin
Pizza, cooked
Dishes, frozen
Plated meal, 1 portion
Soup, stew, 200 ml (stir well)
Side dishes, 500 g, e.g. pasta, dump-
lings, potatoes, rice
Bakes, 400 g, e.g. lasagne, potato
gratin
Baked goods
Bread rolls, baguette, baked
Pastries (vol-au-vents)
Baked goods, frozen
Pizza, cooked
Bread rolls, baguette, baked
* Preheat
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
Level 1: Roasted joints and pan-fried foods
■
Level 2: Bakes and side dishes
■
Level 3: Stews and soups
■
Accessories/cookware
Cookware, covered
Cookware, covered
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered
Cookware, covered
Wire rack
Wire rack
Wire rack
Wire rack
Tested for you in our cooking studio
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
-
Ý
1
-
Ý
1
120-130
U
1
-
Ý
1
120-130
U
1
-
Ý
1
120-130
U
1
-
Ý
1
120-140
U
1
-
Ý
1
170-180*
U
1
-
Ý
1
-
Ý
1
-
Ý
1
-
Ý
1
150-160*
U
1
180*
U
1
170-180*
U
1
160-170*
U
en
MW power in
Cooking
watts
time in
mins.
600
8-12
600
11-16
-
15-25
600
4-8
-
10-25
600
5-7
-
8-25
600
5-10
-
10-25
600
5-10
-
5-15
600
11-15
1000
2-4
600
7-10
600
11-15
-
10-20
-
4-10
-
5-15
-
10-20
71
Advertisement
Table of Contents
