Convotherm OSC User Manual

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*
360 pieces
88 – 100 kg
360 pieces
88 – 100 kg
88 – 100 kg
88 – 100 kg
88 – 100 kg
88 – 100 kg
24 pieces
88 – 100 kg
24 x 4 kg
trays
72 pieces
48 pieces
88 – 100 kg
12.20
35
Information 10 x GN 1/1
OSC, OSP, OSG
10 x GN 2/1
20 x GN 1/1
OSC, OSP
20 x GN 1/1
OSC, OSP
20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*
Press meat firmly into tray to avoid holes
Either hot steam 130° C
or 2-stage cooking recipe
Form into a block or pack in tray form
Cook on shelf
Cut crackling in slices
Coat pastry lightly with egg and
fry fillet slightly in advance. Please
preheat.
Coat lightly with mustard, cut top in
slices
Tabletop models Floor models
After steaming, cut crackling in slices
2-step cooking recipe
Please preheat
Unperforated vessel with or
without stock
Unperforated vessel, douse with sauce
after approx. 1/2 hour
Heating time depends on load
90 pieces
22 – 25 kg
90 pieces
22 – 25 kg
22 – 25 kg
22 – 25 kg
22 – 25 kg
22 – 25 kg
6 pieces
22 – 25 kg
8 x 4 kg
trays
18 pieces
12 pieces
22 – 25 kg
150 pieces
35 – 40 kg
150 pieces
35 – 40 kg
35 – 40 kg
35 – 40 kg
35 – 40 kg
35 – 40 kg
10 pieces
35 – 40 kg
12 x 4 kg t
rays
30 pieces
20 pieces
35 – 40 kg
300 pieces
70 – 80 kg
300 pieces
70 – 80 kg
70 – 80 kg
70 – 80 kg
70 – 80 kg
70 – 80 kg
20 pieces
70 – 80 kg
18 x 4 kg
trays
60 pieces
40 pieces
70 – 80 kg
300 pieces
70 – 80 kg
300 pieces
70 – 80 kg
70 – 80 kg
70 – 80 kg
70 – 80 kg
70 – 80 kg
20 pieces
70 – 80 kg
24 x 4 kg
trays
60 pieces
40 pieces
70 – 80 kg
600 pieces
140 – 150 kg
600 pieces
140 – 150 kg
140 – 150 kg
140 – 150 kg
140 – 150 kg
140 – 150 kg
40 pieces
140 – 150 kg
36 x 4 kg
trays
120 pieces
80 pieces
140 – 150 kg
6.10 10.10 10.20 20.10 20.20
6 x GN 1/1
OSC, OSP, OSG
■ Crackling
The crackling is very easy to cut if you first
steam the roast for approx. 10 minutes and
then cut and season the skin.
■ Sauces
You don’t have to do without sauces and sauce
bases. Place a tray under the shelves with the
roasts. Put bones, mixed vegetables and herbs
into the tray and top up gradually with water
or stock.
*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).
■ Braising
Place the meat for braising in a deep vessel,
and douse with the stock.
■ Frying
Time-consuming frying as with conventional
methods is a thing of the past. The hot steam
closes the pores immediately.
■ Roasting in pastry
Preheat the CONVOTHERM; this produces a
very good quality for roasts wrapped in pastry
shells.
Depending on size
Practical tips

Convotherm OSC Specifications

General

Brand	Convotherm
Model	OSC
Category	Kitchen Appliances
Language	English