Table of Contents
Advertisement
Interval Cooking
The Interval Cooking
for starting the roasting of large joints of meat and for defrosting and
re-heating food portions cooked previously.
Interval Cooking table
Cooking on more than one oven level
Reheating complete meal
6 plates, dia. 24 cm
Roast pork 1000g
Roast beef 1000g
Roast veal 1000g
Meat loaf, uncooked, 500g
Frankfurter / veal sausage
Smoked loin of pork 600-1000g
(soak for 2 hours)
Chicken 1000g
Duck 1500-2000g)
Goose 3000g
Fish fillets
Potato gratin,
Leek/potato gratin
Pasta bake
Lasagne
Misc. types of bread
500-1000g
Rolls 40-60g
Ready-to-bake rolls 30-40g
Ready-to-bake rolls 30-40g,
frozen
36
method of preparation is particularly suitable
Type of food
Interval Cooking
(Amount of water to be added will depend on
the length of the cooking time)
Temperature
in °C
in mins.
110
180
90-100
180
90-100
180
180
85
180
200
180
170
130-170
90
190
180
180
180-190
210-220
220
220
Time
Oven
levels
15-20
2 and 4
2
2
80-90
2
30-40
2
15-20
2
60-70
2
45-55
2
60-75
2
1
20-30
2
40-50
2
35-45
2
45-50
2
50-60
2
20-25
3
10-15
3
10-15
3
Hide quick links:
Advertisement
Table of Contents
