Angelo Po B151HU Manuel D'utilisation page 17

PROGRAM
RAW FISH
SUSHI
ANISAKIS 24h*
ANISAKIS 15h*
OPISTORKIS 24h
DOUGH SHEETING
MIXING IN DIE
CREAM
DIRECT LEAVENING Cycle dedicated to chilling of leavened products
DOUBLE LEAVENING
50°F
SHORT PASTRY
STUFFED PRODUCTS Cycle dedicated to chilling of filled products
TARTS
BRIOCHE
PANNA COTTA
YOGURT BOX
DOUGH SHEETING
MIXING IN DIE
TARTS
MOUSSE
CROISSANT
ICE CREAM
TARTS
BAKED BREAD
CREAM
LEAVENED
COOKED TARTS
RAW TARTS
BAKED BREAD
UNCOOKED BREAD Cycle dedicated to freezing of unbaked bread
AUTOMATIC PROGRAMS +37°F - ICE CREAM PARLOUR
PANNA COTTA
YOGURT BOX
AUTOMATIC PROGRAMS 0°F - ICE CREAM PARLOUR
ICE CREAM -7°F
ICE CREAM
COMPLETE MOUSSE Cycle dedicated to freezing of complete mousse
MOUSSE
FROZEN DESSERT
English
Cycle dedicated to freezing of raw fish
Cycle dedicated to freezing of Sushi
It is a special blast freezing cycle that enables preventive and total food preservation
and restoration. Once the probe reads -4°F at the food core, the appliance will au-
tomatically start the "devitalization phase for 24 hours"
it is a special blast freezing cycle that enables preventive and total food preservation
and restoration. Once the probe reads -31°F at the food core, the appliance will au-
tomatically start the "devitalization phase for 15 hours"
It is a special blast freezing cycle that enables preventive and total food preservation
and restoration. Once the probe reads -4°F at the food core, the appliance will au-
tomatically start the "devitalization phase for 24 hours"
AUTOMATIC PROGRAMS +37°F - PASTRY SHOP
Cycle dedicated to chilling of sheet dough
Cycle dedicated to chilling of moulded dough
Cycle dedicated to chilling of creams
Cycle dedicated to chilling of leavened products +50°F
Cycle dedicated to chilling of shortcrust dough
Cycle dedicated to chilling of tarts
Cycle dedicated to chilling of brioche
Cycle dedicated to chilling of panna cotta
Cycle dedicated to preparing of yogurt
AUTOMATIC PROGRAMS 0°F - PASTRY SHOP
Cycle dedicated to freezing of sheet dough
Cycle dedicated to freezing of moulded dough
Cycle dedicated to freezing of tarts
Cycle dedicated to freezing of mousse
Cycle dedicated to freezing of croissants
Cycle dedicated to freezing of ice cream
AUTOMATIC PROGRAMS +37°F - BAKERY
Cycle dedicated to chilling of tarts
Cycle dedicated to chilling of baked bread
Cycle dedicated to chilling of creams
Cycle dedicated to chilling of leavened products
AUTOMATIC PROGRAMS 0°F - BAKERY
Cycle dedicated to freezing of baked tarts
Cycle dedicated to freezing of unbaked tarts
Cycle dedicated to freezing of baked bread
Cycle dedicated to chilling of panna cotta
Cycle dedicated to preparing of yogurt
Cycle dedicated to freezing of ice cream -7°F
Cycle dedicated to freezing of ice cream
Cycle dedicated to freezing of mousse
Cycle dedicated to freezing of frozen dessert
DESCRIPTION
- 15 - Use and installation manual
IT
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