Bartscher 116.402 - Page 57

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Fish
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Trouts, roasted
230 15 – 20 enamelled
Trouts, blue 80 100 12 – 18 normal
Mussels
80 100 12 – 18 normal
Salmon, whole
piece
80 80 74 normal
Salmon
200 12 – 18 enamelled
Halibut, whole
piece
80 80 20 – 25 normal
Spiny lobster
80 80 74 normal
Fish fillet,
breaded
10 230 12 – 18 enamelled
Sides and Eggs
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Boiled potatoes
100 125 30 – 40 perforated
Jacket potatoes
100 125 30 – 40 perforated
Potatoes en
papillote
60 180 25 – 35 perforated
Potats au gratin
20 160 – 180 30 – 50 normal
Fried potatoes
230 15 – 20 normal
Macaire
potatoes
230 15 – 20 normal
Potato
dumpling
100 120 20 – 30 normal
Bread dumpling 100 120 20 – 30 normal
Rice
100 140 25 – 35 normal
Rice pudding
100 120 25 – 35 normal
Lasagna
20 160 – 180 25 – 35 normal
Eggs, soft
100 100 7 – 8 perforated
Eggs, hard 100 100 10 – 12 perforated
Royale 100 90 25 – 30 normal