F.Bertazzoni PROCS30X Guide De L'utilisateur page 19

Usage, tables and tips
Steam cooking - Fish
Fish
Gilthead sea bream
Trout
Salmon filet
Salmon trout
King prawns
Green-shell mussel
Halibut filet
Cockles
Lobster
Cod filet
Blue mussel
Lake trout
Haddock
Tuna filet
Pike perch
Meat
Meat
Chicken leg
Chicken breast
Smoked pork loin
Turkey escalope
Pork filet, whole
Sausages
Eggs
Eggs
Eggs in Glass
Eggs, hard
Eggs, soft
Side dishes
Side dishes
Pearl barley + Liquid
Semolina + Liquid
Lentils + Liquid
Rice + Liquid
Quantity Temperature ºF
28.22 - 43.33 oz
4 x 8.82 oz
17.64 – 35.27oz
35.27 – 42.33 oz
17.64 – 35.27oz
35.27 – 52.9 oz
17.64 – 35.27oz
17.64 – 35.27oz
28.22 - 42.33 oz
35.27 – 42.33 oz
35.27 – 42.33 oz
4 x 8.82 oz
35.27 – 42.33 oz
17.64 – 35.27oz
4 x 8.82 oz
Quantity Temperature ºF
4-10
4-6
17.64 – 35.27oz
4-8
4-8
Temperature ºF
210
210
210
Quantity
7.05oz + 13.53 fl oz
7.05oz + 10.14 fl oz
7.05oz + 12.68 fl oz
7.05oz + 8.45 fl oz
Time min.
175 30-40
175
20-25
175
15-25
175
25-35
175
15-20
210 25-35
175 20-25
210
10-20
210
25-30
175 20-25
210 15-25
175
25-30
175
20-25
175
15-20
175
25-30
Time min.
210 40-45
210
25-35
210 40-50
210
20-25
210 20-30
175-210 10-15
Time min.
10-15
15
10-12
Temperature ºF
210
210
210
210
Container
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Container
Perforated
Perforated
Perforated
Perforated
Perforated
Perforated
Container
Rack
Rack
Rack
Time min. Container
30-35 Rack, glass bowl
10-20 Rack, glass bowl
20-50 Rack, glass bowl
25-40 Rack, glass bowl
EN
Level
2
2
2
1/2
2
2
2
2
1/2
2
2
2
2
2
2
Level
2
2
2
2
2
2
Level
2
2
2
Level
2
2
2
2
18