Campomatic C64BC - Manuale (Pagina 20)

Trout 500g
Mussels and clams
500g/1000g
Prawns and flat lobster 500g
Plaice fillet 500g/1000g
Scorpion fish fillet 500g
Roast pork core temperature +70° 500g
Roast turkey breast core
temperature +68° 500g
CLASS 5 FOODS FOR BLAST CHILLER TIMES OF BETWEEN 2
HOURS AND 2 AND A ½ HOURS (icons 11 and 12)
Tomato sauce 1000g
Meat sauce 1000g
White sauce 1000g
Trout 1000g
Prawns and flat lobster
1000g
Scorpion fish fillet 1000g
Braised shoulder of beef core
temperature +75° 500g
CLASS 6 FOODS FOR BLAST CHILLER TIMES OF BETWEEN 2 AND
½ HOURS AND 3 HOURS (icons 10 and 12)
Roast pork core temperature +70° 1000g
Neck of pork core temperature
+72° 1000g
Medium-well done T-bone steak
core temperature +65° 1000g
Roast beef core temperature +58° 1000g
Roast turkey breast core
temperature +68° 1000g
Ricotta and spinach cannelloni core
temperature +75° 1000g
Courgette flan core temperature
+70° 1000g
Savoury flan core temperature
+72° 1000g
Braised shoulder of beef core
temperature +75° 1000g
Lasagne Bolognese core
temperature +78° 1000g
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