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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
Type of food
Reheating complete meal
6 plates, dia. 24 cm
Roast pork 1000g
Roast beef
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, fro-
zen
32
method of preparation is particularly suitable
Interval Cooking
(Max. water amount 250ml)
Temperature
in °C
110
180
180
180
180
90
180
200
180
170
90
190
180
180
190-200
210-220
220
220
Time
Oven
in mins.
levels
15-20
2 and 4
55-65
55-65
45-55
30-40
15-20
35-45
45-55
55-65
130-170
10-15
40-50
35-45
45-50
50-60
20-25
5-7
5-7
2
2
2
2
2
2
2
2
1
2
2
2
2
2
3
3
3
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