Hold
225 / 242
Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Roast beef; joint
2x 4 kg 3x 13.2
lb. 3x 6
kg
3x 26.4
lb. 3x 12
kg
5x 13.2
lb. 5x 6
kg
6x 26.4
lb. 6x 12
kg
10x 13.2
lb. 10x
6 kg
10x 26.4
lb. 10x
12 kg
Pork fillet
2x 3 kg 3x 8.8 lb.
3x 4 kg
3x 17.6
lb. 3x 8
kg
5x 8.8 lb.
5x 4 kg
5x 17.6
lb. 5x 8
kg
10x 8.8
lb. 10x
4 kg
10x 17.6
lb. 10x
8 kg
Accessories
Grid + Containers, stainless steel
Settings
thin thick
dry humid
warm hot
Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Escalope, breaded
6x 4 pc. 3x 8 pc. 3x 16 pc. 5x 8 pc. 5x 16 pc. 10x 8 pc. 10x 16
pc.
Wedges; French fries; rösti
corners
4x 2/3
GN
6x 1/1
GN
6x 2/1
GN
10x 1/1
GN
10x 2/1
GN
20x 1/1
GN
20x 2/1
GN
Accessories
CNS container; roasting and
baking tray
Settings
thin thick
dry humid
warm hot
Note
Use the “dry” setting for breaded, crispy products.
Select “thick” for products such as roast beef and joints, insert the core
temperature probe in this case. Select “thin” for escalopes and thin, small
products such as potato wedges, rösti corners, and etc.
You can crisp the products over following the holding phase.
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