Pork, Lamb And Mutton - Frima VarioCooking Center 112 Manual

Example: Pork, Lamb and Mutton
Product Product
Chops
Flash-fried pork
Braised neck of lamb
Cured hock
Roast hock
Breaded escalope
Lamb curry
Navarin of lamb
Rolled shoulder
Lamb chops
Smoked loin of pork
Hints Hints
Grease the pan after
preheating
Grease the pan after
preheating; sear in
/10/0 kg batches, do
not confirm deglazing until
everything has been seared
– thicken at the end
Grease the pan after
preheating, do not confirm
deglazing until everything
has been seared
Start from cold
Grease the pan after
preheating; sear in
/0/0 kg batches, do
not confirm deglazing until
everything has been seared
Grease the pan with oil and
butter after preheating
Sear in /10/0 kg batches,
do not confirm deglazing until
everything has been seared
Sear in /10/0 kg batches,
do not confirm deglazing until
everything has been seared
Add a little water
Grease the pan
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Quantity Quantity
112 112 211 211 311 Stage 1 311 Stage 1
8 St 0 St 5 St
6 kg 50 kg 100
kg
6 kg 0 kg 80 kg
8 kg 50 kg 100
kg
6 kg 0 kg 60 kg
8 St 0 St 5 St
6 kg 50 kg 100
kg
6 kg 50 kg 100
kg
6 kg 0 kg 80 kg
8 St 50 St 100
St
5 kg 50 kg 70 kg
°C °C
Natural meat /
medium
Minute grills /
medium
Braise meat / low
Delta 0°C
180°C
Breaded/ dark
Stew / low
Stew / medium
Braise meat / low
Natural meat /
medium
Overnight cooking,
delta T 0, CT 75°C