Overnight Soft Cooking
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Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Clear stock 4" deep (100 mm),
GN
3x 4 l 3x 2.1
gal. 3x
8 l
3x 4.2
gal. 3x
16 l
5x 2.1
gal. 5x
8 l
5x 4.2
gal. 5x
16 l
10x 2.1
gal. 10x
8 l
10x 4.2
gal. 10x
16 l
Accessories
CNS container
Settings
gentle fast
rare well done
Note
You can easily clear stock and broth overnight. Add all the required seasonings and your
clarifying meat to the cold stock and allow to clarify using the above setting. Place the core
temperature probe in the stock.
Check the fill level of your inserts since overflowing liquids could cause injury.
After the core temperature has been reached, the unit automatically changes to a
hold phase.
Different pieces of meat which are to be cooked to the same degree can be
cooked in one load. Aitchbone together with brisket, pork hock, tongue, calf’s
head, and belly of pork. The pieces of meat may also be of different sizes.
Insert the core temperature probe into the smallest piece of meat and plan a
sufficiently long hold phase so that the larger products also reach the required
core temperature.
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