OPERATING INSTRUCTIONS

Type of Meat

Quantity

Conventional Heat

Ventitherm

Time

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Weight

Shelf

 

 

Temp.

Shelf

 

Temp.

Hr. : Min.

 

 

Pos.

 

 

in °C

Pos.

 

in °C

 

 

 

from

 

 

 

from

 

 

 

 

 

Bottom

 

 

 

Bottom

 

 

 

 

 

 

 

 

 

 

 

 

 

Game

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Saddle of

1.5 – 2 kg

4

 

180 – 200

4

 

150 – 160

1:20 – 1:30

Venison

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leg of Venison

1.5 – 2 kg

4

 

180 – 200

3

 

150 – 160

1:75 – 1:50

 

 

 

 

 

 

 

 

 

 

Poultry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Poultry Pieces

per 200 -

4

 

220 – 250

3

 

180 – 190

0:40 – 0:50

4 – 6 pieces

250 g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Halves

per 400 -

4

 

200 – 220

3

 

180 – 190

0:40 – 0:50

4 – 6 pieces

500 g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken,

1 – 1.5 kg

3

 

200 – 220

3

 

180 – 190

0:45 – 1:20

 

 

 

 

 

 

 

 

 

 

Duck

1.5 – 2 kg

3

 

180 – 200

3

 

160 – 170

1:00 – 1:50

 

 

 

 

 

 

 

 

 

 

Goose

3.5 – 5 kg

2

 

180 – 190

3

 

160 – 170

2:30 – 3:00

 

 

 

 

 

 

 

 

 

 

Turkey

2.5 -3.5kg

2

 

200 – 220

2

 

160 – 170

1:30 – 2:00

 

4 – 7 kg

2

 

170 – 180

2

 

140 – 160

2:30 – 3:40

 

 

 

 

 

 

 

 

 

 

Fish (steaming)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whole Fish

1 – 4 kg

3

 

180 – 200

3

 

160 – 170

0:45 – 2:00

 

 

 

 

 

 

 

 

 

 

38

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Image 38
Electrolux B 8139-4-m manual Game, Poultry

B 8139-4-m specifications

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