Bertazzoni MASCS30X - Steam Cooking Tables (Desserts, Fruit, Regenerate, Blanch)

19
EN
Usage, tables and tips
Desserts
Desserts
Quantity
Temperature ºF
Time min.
Container
Level
Stewed apples
500-1500 g
210
15-25
Not perforated
2
Stewed pears
500-1500 g
210
25-30
Not perforated
2
Crème brûlée
175
20-25
Rack - bowl
2
Crème caramel
175
25-30
Rack - bowl
2
Yogurt
105
4-6 hrs.
Rack - bowl
2
Stewed peaches
500-1500 g
210
15-20
Not perforated
2
Fruit (Sterilising/Boiling down)
Fruit
Quantity
Temperature ºF
Time
min.
Container
Level
Pears
4-6 1l glasses
210
30-35
Rack
1
Cherries
4-6 1l glasses
210
30-35
Rack
1
Peaches
4-6 1l glasses
175
30-35
Rack
1
Plums
4-6 1l glasses
175
30-35
Rack
1
Regenerate
Warming-up
Quantity
Temperature ºF
Time
min.
Container
Level
Plate dishes
1-2
210
12-15
Rack
2
Plate dishes
3-4
210
15-20
Rack
2
Ready-made meals
210
15-20
Rack
2
Blanch
Vegetables
Quantity
Temperature ºF
Time
min.
Container
Level
e.g. Beans, Leek
210
10-12
Perforated
2
Curly Kale
1000-2000 g
210
12-16
Perforated
2
Savoy cabbage
10-20
210
12-15
Perforated
2
White cabbage, whole
2000-2500 g
210
30-45
Perforated
1
Tomatoes, peeled
175
12
Rack
2