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Combination mode
Sample dishes
Mise en place
Roasting bones.
Starters
Quiche Lorraine, vegetable soufflés, flans, moussaka, lasagne, canneloni, paella, pasta
bakes.
Main courses
Roasts (beef, veal, pork, lamb, poultry, game), roulades, stuffed vegetables (peppers,
aubergines, cabbage, onions, kohlrabi), vegetable gratins (cauliflower), turkey legs, stuffed
breast of veal, ham with noodles, leg of pork, belly of pork, various omelettes.
Side dishes
Potato gratin, frozen products (potato turnovers etc.), potato bakes.
Desserts
Yeast dough.
Miscellaneous
Bread, rolls, pretzels (frozen dough portions).
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