Smeg S45VX2 - Page 26

EN
Instructions for the User
24
11.6 Dumplings
DUMPLINGS TEMPERATURE (ºC) TIME (MIN.) CONTAINER LEVEL
SWEET DUMPLING 100 20-30 NOT PERFORATED 2
SWEET YEAST
DUMPLING
100 15-20 NOT PERFORATED 2
YEAST DUMPLING 100 15-25 NOT PERFORATED 2
BREAD DUMPLING 100 20-25 NOT PERFORATED 2
NAPKIN DUMPLING 100 25-30 NOT PERFORATED 2
11.7 Desserts
DESSERTS QUANTITY
TEMPERATURE
(ºC)
TIME
(MIN.)
CONTAINER LEVEL
STEWED APPLES 500-1500 G 100 15-25 NOT PERFORATED
2
STEWED PEARS 500-1500 G 100 25-30 NOT PERFORATED
2
CRÈME BRÛLÉE 80 20-25 RACK 2
CRÈME CARAMEL 80 25-30 RACK 2
YOGURT 40 4-6 HRS. RACK 2
STEWED PEACHES 500-1500 G 100 15-20 NOT PERFORATED
2
11.8 Fruit (Sterilising / Boiling down)
FRUIT QUANTITY
TEMPERATURE
(ºC)
TIME
(MIN.)
CONTAINER LEVEL
PEARS 4-6 1L GLASSES 100 30-35 RACK 1
CHERRIES 4-6 1L GLASSES 80 30-35 RACK 1
PEACHES 4-6 1L GLASSES 80 30-35 RACK 1
PLUMS 4-6 1L GLASSES 80 30-35 RACK 1
11.9 Regenerate
WARMING-UP QUANTITY
TEMPERATURE
(ºC)
TIME
(MIN.)
CONTAINER LEVEL
PLATE DISHES 1-2 100 12-15 RACK 2
PLATE DISHES 3-4 100 15-20 RACK 2
READY-MADE MEALS 100 15-20 RACK 2
11.10 Blanch
VEGETABLES QUANTITY
TEMPERATURE
(ºC)
TIME
(MIN.)
CONTAINER LEVEL
E.G. BEANS, LEEK 100 10-12 PERFORATED 2
CURLY KALE 1000-2000 G 100 12-16 PERFORATED 2
SAVOY CABBAGE 10-20 100 12-15 PERFORATED 2
WHITE CABBAGE,
WHOLE
2000-2500 G 100 30-45 PERFORATED 1
TOMATOES, PEELED 80 12 RACK 2