Meat and Fish

MEAT AND FISH

PRODUCTPREPARATIONEMPLOYMENTTIME AND SCHEDULE
MEATThe most suitable meat is lean. Fat compromises the process and the quality of the end product. The timing can also vary considerably depending on the type and thickness of the meat processed.For the preparation of jerky beef, steaks, but also meat cubes and animal bars.P4
FISHLavarello (also known as whitefish), agone, missoltini etc. To be processed in a manner not dissimilar to meat, timing highly variable depending on variety and size.For direct consumption, as appetisers or typical dishes.P4

Meat and Fish

BIOSEC MANUAL

Introduction

General Warnings

Technical Information

First Use

Operation

Use of programmes

What to dry

Fruit

Vegetables

Meat and Fish

Pastry and meringues

Troubleshooting

Frequently asked questions

Warranty

Disposal

Declaration of conformity