Modular Emotion User Manual page 54

use
lasagna Bologna style
ingredients (about 24 portions)
Yellow pasta 1.000 kg
(pre-cooked)
Meat ragù 2.080 kg
Béchamel 3.600 kg
Grated cheese 0.600 kg
type of tray
60 mm non-stick aluminium tray
confit of cherry tomatoes
ingredients (1 x 28cm tart)
Cherry tomatoes 0.560 kg
Herbs 0.010 kg
Oregano 0.010 kg
Salt as required
Pepper as required
Oil as required
type of tray
GN 1/1 20mm tray
54
Phase Temp. Minutes Humidity
1 165°C 40
180°C 3
2
180°C 5
180°C 8
preparation
1. Spread a layer of béchamel in the bottom of a pan.
2. Place the first pasta sheet and evenly spread 0.660 kg of béchamel over its entire surface.
3. Put about 0.420 kg of ragù over the béchamel, spreading it evenly.
4. Sprinkle with grated cheese and proceed with the other 4 layers in the same order:
pasta, béchamel sauce, ragù and cheese.
cooking
Preheat the oven manually to 190°C and bake following the indicated parameters (skip
the automatic preheating that starts when the recipe is started because the oven is
already hot).
Once cooked, let the lasagna rest for at least 5/10 minutes before cutting.
mise en place
Serve with a sprig of parsley.
Phase Temp. Minutes Humidity
1 130°C 90
preparation
Shortcrust pastry:
1. Clean the cherry tomatoes in cold water.
2. Then cut the tomatoes in half.
3. Place them on the tray adding the herbs, oregano, salt, pepper, oil and mix everything
evenly.
cooking
Preheat the oven manually to 130°C and bake following the indicated parameters (skip
the automatic preheating that starts when the recipe is started because the oven is
already hot).
mise en place
Use the confit of cherry tomatoes as a side dish or decoration.
Fan Vent
40% 2 closed
10% 3 closed
10% 3 closed
10% 3 closed
Fan Vent
4
0% open
(semistatic)
Cooking Trays Finish
combi 1 --
combi 1 normal
combi 1 medium
combi 1 well done
Cooking Trays Finish
combi 1 --