„Finishing
®
“
A combination of Moist Heat and Dry Heat modes.
This produces the ideal cooking climate, by preven-
ting the food drying out and also the formation of
unwanted puddles. Cabinet temperature can be set
to between 30 °C and 300 °C.
1
Preheat to operating temperature
2
We recommend a cabinet temperature of bet-
ween 120 °C and 140 °C, but the temperature
can be varied for different products.
3
4
As a rule finishing time is between 5 and 8
minutes for food arranged on plates – but finis-
hing times will vary depending on the product,
product temperature, number of plates, how full
they are and the desired serving temperature.
Or work with the core temperatu-
re probe
3
4
Target Actual
Sample dishes
• Starters
All types of spaghetti, canneloni, lasagne, vegeta-
ble dishes, cheese and herb noodles, quiche
Lorraine, spring rolls, vegetarian cutlets, onion
flans.
• Main courses
All types of roast, meat loaves, bakes, ready-to-
serve meals, roulades, stuffed vegetables.
• Side dishes
Rice, potatoes, noodles, pasta, vegetables, souf-
flés, gratins.
• Desserts
Strudel, hot fruit.
76°C 19°C
0:08
140°C
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