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Interval Cooking
The Interval Cooking
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, frozen
Ready-to-bake baguettes 40-50g
Ready-to-bake baguettes 40-50g,
frozen
Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
method of preparation is particularly suitable for
(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
200
200
Interval Cooking
Time
in mins.
15-20
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
4-7
5-7
Oven
levels
2 and 4
2
2
2
2
2
2
2
2
1
2
2
2
2
2
3
3
3
3
3
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