Bedienungsanleitung Instruction manual Mode d ... - Bartscher GmbH
Bedienungsanleitung Instruction manual Mode d ... - Bartscher GmbH
Bedienungsanleitung Instruction manual Mode d ... - Bartscher GmbH
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Steaming at 99°C<br />
Vegetables: As steamed vegetables tend to keep on cooking quench them quickly after<br />
cooking. Do not fill the containers up to more than 2/3 of their height. Deep frozen<br />
vegetables should not be cooked while frozen in block.<br />
Sides: Put boiled potatoes into salted water for approx. 1 hour before cooking.<br />
5.5 Cooking charts<br />
Beef<br />
Food<br />
Cooking<br />
chamber<br />
humidity<br />
in %<br />
Cooking<br />
chamber<br />
temperature<br />
in °C<br />
Time<br />
in min.<br />
Core<br />
temperature<br />
in °C<br />
GNcontainer<br />
Roast beef,<br />
warm<br />
15 160 60 normal<br />
Roast beef,<br />
cold<br />
15 160 54 normal<br />
Rump steak,<br />
medium<br />
230 7 – 9 55 enamelled<br />
Fillet/Tenderloin<br />
steak, medium<br />
230 7 – 9 55 enamelled<br />
Roast beef 20 130 10 85 normal<br />
2. Work step 20 170 82<br />
Beef roll 20 170 50 – 70 normal<br />
Beef, boiled 100 125 90 85 – 90 normal<br />
Veal<br />
Food<br />
Cooking<br />
chamber<br />
humidity<br />
in %<br />
Cooking<br />
chamber<br />
temperature<br />
in °C<br />
Time<br />
in min.<br />
Core<br />
temperature<br />
in °C<br />
GNcontainer<br />
Fillet of veal,<br />
whole piece<br />
230 68 enamelled<br />
Medaillons of<br />
veal<br />
230 6 – 10 enamelled<br />
Saddle of veal 10 170 – 180 40 72 enamelled<br />
Veal chop 230 12 – 15 enamelled<br />
Knuckle of veal 100 130 10 normal<br />
2. Work step 20 160 – 180 70 – 90 normal<br />
Roast veal 100 130 10 normal<br />
2. Work step 20 160 – 180 80 – 120 78 normal<br />
Breast of veal,<br />
roasted<br />
100 130 10 normal<br />
2. Work step 20 160 – 180 80 – 120 78 normal<br />
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