Campomatic C64BC - Manuale (Pagina 25)

EXAMPLE DEEP-FREEZING TIMES 2
CLASS 1 FOODS FOR DEEP-FREEZING TIMES OF LESS THAN 2
HOURS (icon 10)
Trout 500g/1000g
Mussels and clams 500g/1000g
Prawns and flat lobster 500g/1000g
Plaice fillet 500g/1000g
Scorpion fish fillet 500g/1000g
Roast pork core temperature +70° 500g
Neck of pork core temperature +72° 500g
Medium-well done T-bone steak
core temperature +65° 500g
Rare T-bone steak core temperature
+55° 500g/1000g
Roast beef core temperature +58° 500g
Roast turkey breast +68° core
temperature 500g
Braised shoulder of beef core
temperature +75° 500g
Ricotta and spinach cannelloni core
temperature +75° 500g
Lasagne Bolognese core
temperature +78° 500g
Courgette flan core temperature
+70° 500g
Savoury flan core temperature +72° 500g
CLASS 2 FOODS FOR DEEP-FREEZING TIMES OF BETWEEN 2
AND 3 HOURS (icon 11)
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
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