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Flans
Food
Vegetables filled
Lasagne
Potato gratin
Meat
Food
Roast pork
Veal
Roast beef - rare
Roast beef - medi-
um
Roast beef - well
done
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Fish
Food
Trout
Tuna
Hake
Steam reheating
Food
1)
Casserole / Gratin
22
Tempera-
ture (°C)
170 - 180
30 - 40
170 - 180
40 - 50
160 - 170
50 - 60
Quantity (g)
Temper-
1000
180
1000
180
1000
210
1000
200
1000
190
1000
175
1000
200
4000
170
2000 - 2500
170 - 180
3000
160 - 170
-
170 - 180
Quan-
Tempera-
tity (g)
ture (°C)
1500
180
1200
175
-
200
Temperature
(°C)
140
Time
Shelf posi-
(min)
tion
1
2
1 (2 and 4)
Time
ature
(min)
(°C)
90 - 110
90 - 110
45 - 50
55 - 65
65 - 75
110 - 130
55 - 65
180 - 240
120 - 150
150 - 200
60 - 90
Time
(min)
25 - 35
2
35 - 50
2
20 - 30
2
Time (min)
Shelf posi-
15 - 25
2
Comments
In a mould
In a mould
In a mould
Shelf posi-
tion
2
On a wire shelf
2
On a wire shelf
2
On a wire shelf
2
On a wire shelf
2
On a wire shelf
2
Leg
2
Whole
2
Whole
2
Whole
1
Whole
2
Cut in pieces
Shelf po-
Comments
sition
3 - 4 fish
4 - 6 fillets
-
Comments
tion
Reheat on a plate
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