Electrolux 180 manual 104

104

		air-o-steam®						Cooking air-o-steam®				Chilling		Regeneration
Food item					Pre-heating
		GN 1/1 trays
					temperature	1	2	3	4	5	6	air-o-chill	®	air-o-steam	®
	6	10	20	40

Pitch - mm 60 80 60 80 60 80 60 80

Stuffed chicken

165 °C

160 °C

135 °C

breast

72 °C

65 °C

12 per tray

6

4

10

8

20 16

40 32

Automatic

With probe

60

20

60

GN 20 mm

% H

% H

% H

									6’
with LTC	6	4	10	8	20	16	40	32	66 °C
Pitch - mm	60	80	60	80	60	80	60	80

Chicken breast

160 °C

160 °C

135 °C

(fresh)

72 °C

65 °C

12 per tray

6

4

10

8

20 16

40 32

Automatic

With probe

40

20

60

GN 20 mm

% H

% H

% H

									6’
with LTC	6	4	10	8	20	16	40	32	66 °C
Pitch - mm	60	80	60	80	60	80	60	80
Chicken legs									200 °C	190 °C		140 °C
15 per rack										82 °C		65 °C
	6	4	10	8	20	16	40	32
									Automatic			With probe
									% H 60	% H 20	% H	% H 60

10’ 1’

Pitch - mm 60 80 60 80 60 80 60 80

Hamburger					195 °C		200 °C		135 °C
100 gr each
15 per tray	6	4	10 8	20 16	40 32 Automatic				Check after 20’
GN 20 mm					% H 20	% H		% H	% H 40
					8’		3’	2’	8’

Pitch - mm 60 80 60 80 60 80 60 80

Veal shoulder										100 °C	175 °C	Not suitable
roast
											70 °C	in one piece.
1 joint per rack	1	1	2	2	4	4	8	8	Automatic			Normally sliced
												Cut into 2-3 kg
									% H	% H	60	and served cold
												size, hard with
										40’		probe
with LTC	1	1	2	2	4	4	8	8		67 °C

%H humidity level