Convotherm OSC User Manual

37
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
12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*
20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*
Rare 6-8 min
Medium 8-10 min
Well done 10–15 min
Do not flour
Rare 6-8 min
Medium 8-10min
Well done 10–12min
Possible grease trays
(depending on weight)
Tabletop models Floor models
Place jars on corrugated regeneration
tray, then allow to cool
150 pieces
OSP only
36 pieces
48 pieces
60 pieces
48 pieces
48 pieces
48 pieces
96 pieces
48 pieces
48 pieces
90 pieces
210 pieces
OSP only
60 pieces
80 pieces
100 pieces
80 pieces
80 pieces
80 pieces
160 pieces
80 pieces
80 pieces
150 pieces
120 pieces
160 pieces
200 pieces
160 pieces
160 pieces
160 pieces
320 pieces
160 pieces
160 pieces
300 pieces
120 pieces
160 pieces
200 pieces
160 pieces
160 pieces
160 pieces
320 pieces
160 pieces
160 pieces
300 pieces
Heating time depends on charge size
Temperature for white sausage
depends on skin
144 pieces
192 pieces
240 pieces
192 pieces
192 pieces
192 pieces
384 pieces
192 pieces
192 pieces
360 pieces
240 pieces
320 pieces
400 pieces
320 pieces
320 pieces
320 pieces
640 pieces
320 pieces
320 pieces
600 pieces
6.10 10.10 10.20 20.1012.20 20.20
6 x GN 1/1
OSC, OSP, OSG
Net weight + 15 g, close lid,
then allow to cool
■ Grilled effect
If you wish to achieve a grilled effect, preheat
the shelves
*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).
■ Fat
Always apply plenty of fat to short roasts. This
helps achieve a better heat transmission.
■ Heat transmission
Use enamelled or coated trays. They offer
better heat transmission and provide a
heat accumulator.
Depending on size
Depending on size
Depending on product
Practical tips

Convotherm OSC Specifications

General

Brand	Convotherm
Model	OSC
Category	Kitchen Appliances
Language	English