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Rommelsbacher BGO1600 Manual

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7
7. Automatic Operation
In Automatic Operation, a fixed sequence of functions is executed successively. You can choose
between two programme modes in Automatic Operation:
Gentle Cooking/Low Temperature Cooking
(involving 2 programme steps:
start time; combined top/bottom heat until
core temperature is reached). This
programme mode presupposes the non-subdivided oven chamber.
Menu Cooking
(with 4 programme steps: start time; top heat until core
temperature is reached; bottom heat for preset operating time, rest period
(pausing) for preset rest period).
This programme mode presupposes the subdivided
oven chamber requiring the stainless steel partition plate as included in the delivery
scope. In the lower part of the oven chamber you may simultaneously cook the side
dishes that go with the menu, such as vegetables and potatoes.
Programmes P1-P12, as described in the table below, have been tested in the settings mentioned
and are firmly pre-programmed. Programmes P1-P8 relate to Gentle Cooking and Low
Temperature Cooking; P9-P12 relate to Menu Cooking. Furthermore, there are 8 (P 13-20) vacant
programmes available.
Info
Prog.-
No.
Description of Programme
Core
Temp.
[°C]
Combined Top/Bottom
Heat
[°C]
Roast beef, boiled (fillet of) beef,
beef olives, leg joints in gravy
1
84 150
Shoulder/leg of pork,
2
pork olives in gravy
78 145
Roast veal in gravy
3
77 140
Venison (roast venison)
4
Lamb in gravy
80 145
Poultry
Gentle Cooking
100°C to 150°C
5
85 140
Roast beef and tenderloin of beef,
medium;
6
Breast of duck, medium
58 100
Tenderloin of pork and veal, medium
7
Menu Cooking
55 90
Steaks, almost done
Low Temp. Cooking
below 100°C
8
60 90
Info
Prog.-
No.
Description of Programme
Core
Temp.
[°C]
Top Heat
[°C]
Bottom
Heat
[°C]
Time
Bottom
Heat
[min.]
Pause
[min.]
Roast beef and tenderloin of beef,
medium;
9
58 120 200 25 10
Tenderloin of pork and veal; medium
10
Menu Cooking
55 100 200 25 10
Stuffed bell peppers; stuffed
cabbage; any type of minced meat 11
72 120 200 25 10
Neck of pork, chops;
Menu-based Gentle Cooking involving
sub-divided oven chamber
12
Roast fillet
72 120 200 25 10
… 8 …


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