TOURNUS EQUIPEMENT ROLL' Service Installations-, Betriebs- Und Flegeanweisung Seite 18

•
This appliance is designed to keep food at the correct temperature (core T° of product > 63°C,
provided food is inserted at a higher temperature) and cannot, under any circumstance, be used for
cooking or reheating food.
•
«NF Hygiène Alimentaire» certificate issued by AFNOR Certification, certifies compliance with the
standard NF031, available at www.marque-nf.com, for cleanability.
•
Any type of use that does not come within the description given above, together with any modification
to the original design will result in the manufacturer's responsibility being waived and no longer allow
for the right to use the NF Food-hygienge mark.
Without
hygrometry
breaded fish
duchess potatoes andouillette sausage
chips
savoury rolls
pizza provence-style tomates
gratin dauphinois
creole-style rice
* RH: relative humidty rate at temperature set at 85°C
IMPORTANT !!!
This unit can be used by children 8 years old and people with physical, sensory or mental capabilities or
lack of experience or knowledge, if they are properly monitored, or if
on the use of the product securely instructions were given and whether the risks they were
apprehended.
Children should not play with the device.
The unit must not be cleaned with a water jet.
On first-time start-up of the appliance, the pump should "expel" the air contained in the pipes and suck
up the water from the tank to bring it inside the chamber. This operation can take up to 1 hour with
programme n° 1, set by default at the time of delivery of the product.
To speed up the pump priming process, just perform several starts/stops of the cycle (5 to 10 times until
you hear the water fall on the hot heating element). This operation allows for quicker priming of the
system as on each cycle start, the pump is started up.
Once the system is primed, this operation is no longer necessary for future use of the appliance as the
circuit is pressurised.
FUNCTION
Adjustment of hygrometry according to dishes
With
hygrometry
position 1
(RH: 30 %)*
cream of salt cod
leg of lamb
beefburgers
French beans
pork chops
matchsticks of
roast chicken
grilled veal liver
shepherd's pie
potatoes
couscous semolina
With
hygrometry hygrometry
position 2 position 3
(RH: 35 %)* (RH: 40 %)*
leeks
vegetables
cod fillets
cauliflower
veal parcel
spinach
lasagne bolognese
carrots
mushrooms
spaghetti
purée
With With
hygrometry
position 4
(RH: 45 %)*
fried turkey
veal blanquette stew
flageolet beans with
lardons
country-style lentils
- 18 -
104 000 Iss.13
104 000 Iss.13
With
hygrometry
position 5
(RH: 50 %)*
soup
creams