Bartscher 116.402 - Cooking Charts and Parameters

- 53 -
Steaming at 99°C
Vegetables: As steamed vegetables tend to keep on cooking quench them quickly after
cooking. Do not fill the containers up to more than 2/3 of their height. Deep frozen
vegetables should not be cooked while frozen in block.
Sides: Put boiled potatoes into salted water for approx. 1 hour before cooking.
5.5 Cooking charts
Beef
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Roast beef,
warm
15 160 60 normal
Roast beef,
cold
15 160 54 normal
Rump steak,
medium
230 7 – 9 55 enamelled
Fillet/Tenderloin
steak, medium
230 7 – 9 55 enamelled
Roast beef 20 130 10 85 normal
2. Work step 20 170 82
Beef roll 20 170 50 – 70 normal
Beef, boiled 100 125 90 85 – 90 normal
Veal
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Fillet of veal,
whole piece
230 68 enamelled
Medaillons of
veal
230 6 – 10 enamelled
Saddle of veal 10 170 – 180 40 72 enamelled
Veal chop 230 12 – 15 enamelled
Knuckle of veal 100 130 10 normal
2. Work step 20 160 – 180 70 – 90 normal
Roast veal 100 130 10 normal
2. Work step 20 160 – 180 80 – 120 78 normal
Breast of veal,
roasted
100 130 10 normal
2. Work step
20 160 – 180 80 – 120 78 normal