Convotherm OSC User Manual

20 x GN 1/1
OSC, OSP
20 trays
20 trays
90 – 100 kg
1.200 pieces
300 pieces
90 – 100 kg
90 – 100 kg
20 pieces
70 – 80 kg
50 – 60 kg
40 kg
40 kg
20.10
12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*
12 trays (GN 2/1)
24 trays (GN 1/1)
12 trays (GN 2/1)
24 trays (GN 1/1)
100 – 120 kg
1.440 pieces
360 pieces
100 – 120 kg
100 – 120 kg
100 – 120 kg
60 – 72 kg
48 kg
48 kg
12.20
31
Information 10 x GN 1/1
OSC, OSP, OSG
10 x GN 2/1
20 x GN 1/1
OSC, OSP
20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*
Use unperforated vessel
No need to stir, 1 parts noodles,
min. 5 parts cold salted water
Sliced, separated
Use unperforated vessel 1 part rice,
1.5 to 2 parts cold water or stock,
depending on the type of rice
Do not fill tray too tightly
Before cooking, place in salted
water for 15 minutes or sprinkle
with fine salt
Place on greased trays
Cover immediately after cooking
Tabletop models Floor models
No need to pierce
Soft after approx. 10 minutes
Hard after approx. 15 minutes
Steam vegetables before baking 6 trays
6 trays
25 – 30 kg
360 pieces
90 pieces
24 – 30 kg
25 – 30 kg
25 – 30 kg
15 – 18 kg
12 kg
12 kg
10 trays
10 trays
90 – 100 kg
600 pieces
150 pieces
45 – 50 kg
35 – 40 kg
90 – 100 kg
90 – 100 kg
25 – 30 kg
20 kg
20 kg
10 trays (GN 2/1)
20 trays (GN 1/1)
10 trays (GN 2/1)
20 trays (GN 1/1)
90 – 100 kg
1.200 pieces
300 pieces
90 – 100 kg
70 – 80 kg
90 – 100 kg
90 – 100 kg
50 – 60 kg
40 kg
40 kg
70 – 80 kg 88 – 100 kg
20 trays (GN 2/1)
40 trays (GN 1/1)
180 – 200 kg
2.400 pieces
600 pieces
180 – 200 kg
140 – 150 kg
180 – 200 kg
180 – 200 kg
100 – 120 kg
80 kg
80 kg
6.10 10.10 10.20 20.20
6 x GN 1/1
OSC, OSP, OSG
■ Dough balls
Allow balls of yeast, bread or pudding dough
to rise at a temperature setting of 32° C
■ Cereals
Swell cereals gently for health food
preparations
*OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights
given in kg by approx. 10 % (shelf spacing 60 mm).
■ Poaching in vacuum sachets
Please note that the cooking times for
poaching in vacuum sachets are longer than
for steaming.
■ Regeneration of vegetables and filling
side-dishes
Place cold foodstuffs on plates or platters
and regenerate with the cooking programme
‘Regeneration’ at 135°C for 5 minutes.
For quick regeneration, quick-steam cold
foodstuffs in covered GN vessels at 120°C.
20 trays (GN 2/1)
40 trays (GN 1/1)
Depending on the size of the tomatoes
Practical tips

Convotherm OSC Specifications

General

Brand	Convotherm
Model	OSC
Category	Kitchen Appliances
Language	English