Orved Cuisson 31 Mode D'emploi Et D'entretien page 46

OPERATION
9.3 lOCATION Of ThE PROGRAMS
Choose the desired program by using the "UP" and "DOWN" cursor keys.
The table below lists the types of programs available and where they are located.
POSIT. PROGRAM NAME
1° - 20° USER 1 - 20
21° VEGETAblES
22° MEAT
23° ChICKEN
24° fISh
25° bAKED PRODUCTS
26° DESSERTS
27° fRESh PASTA
28° flOUR
29° SPICES
ClEANING Of MUSSElS
30°
AND ClAMS
GAS WAShING lIGhT
31°
SWEET PREPARATION
GAS WAShING INTENSE
32°
SWEET PREPARATION
33° PRESERVATION
34° COOKING
PUMP OIl
35°
DEhUMIDIfICATION
DEAERATION – SOLID
DEAERATION – ThICK SAUCES
DEAERATION – MEAT SAUCES
DEAERATION – MARINADES
DEAERATION – SWEET PREP-
ARATION bASE CREAMS
MINIMUM DEAERATION fOR
36°
ICE CREAM bASES
MEDIUM DEAERATION fOR
ICE CREAM bASES
hIGh DEAERATION fOR ICE
CREAM bASES
VERy hIGh DEAERATIONfOR
ICE CREAM bASES
NO STOP jARS
SENSOR jARS
MIN jARS
jARS
(PUMP MED jARS
KEy)
MAX jARS
EXTREME jARS
DEGAS jARS
46
Rev. 01 - 03/2018 - Cod. 1500024 - Instruction manual for vacuum chamber packaging machines for vacuum cooking mod.
PROGRAM TyPE
CUSTOM
PROGRAMS
CUSTOM
PRE-SET
SPECIFIC
S TANDARD PRE-SET PROGRAMS
PRESERVATION
STANDARD PRE-SET PROGRAM
FOR PRESERVATION
MAINTENANCE
PROGRAM
DEAERATION
PROGRAMS
PROGRAMS FOR THE USE OF
CONTAINERS
PROGRAMMAblE PARAMETERS
VACUUM- ADDITIONAL SEALING - GAS -
SEALING DURATION - DATE STAMP
DURATION OF SEALING BAKED
PRODUCTS, DESSERTS AND FRESH
PASTA: VACUUM - GAS
/
SEALING DURATION - DATE STAMP
SEALING TIME
VACUUM PERCENTAGE - ADDITIONAL VACUUM
/
Cuisson