Blodgett INVOQ 101BE handleiding
Handleiding
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Invoq Combi & Invoq Hybrid, user manual, revision 11/2022, SW: 0.4.3
OPERATING THE OVEN
Meats with larger amounts of connective tissue
Meat that contains larger amounts of connective tissue, such as shoulder,
brisket and neck must be cooked at low temperatures to make them tender.
The holding time should be 30-90 minutes at a core temperature of 60-75°C.
The more tissue, the more important the holding time becomes.
Buffets and displays
Always follow local regulations.
Meat prepared for a buffet or sales counter display must have a core
temperature above 75°C. Remove the meat after no longer than three hours or
when the core temperature falls below 65°C.
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Productinformatie
| Merk | Blodgett |
| Model | INVOQ 101BE |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 10240 MB |
