Page 14 3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
KEY
Cooking MODES: S = Dry
M = Combi
V = Steam
Column "Mode": S/M/V means 3 cooking cycles: 1
st
Dry / 2
nd
Combi / 3
rd
Steam
Column "°C": 180°/150° means 1
st
cycle at 180°C / 2
nd
cycle at 150°C
Column "Time": 15'/- means 1
st
cycle for 15' / 2
nd
cycle with core temperature
Column "Core °C": -/60° means 1
st
cycle timed / 2
nd
cycle with core temperature at 60°
PREHEATING COOKING
PRODUCT CAPACITY °C
In Kg or pieces per dish: GN 1/1 GN 1/1 Useful
levels
Mode °C Mode °C Time Core T°
to be
adjusted
Pre-heating Combi S 180° 10'
Pre-heating Overheated steam S 110° 7'
Pre-heating Steam V 100° 7'
Pre-heating Banqueting S 130° 7'
CLASSICAL ROASTING
BEEF:
Underdone roast beef 2,2kg joint / tin 3 6 1/2 S 220 M 180° 10'/500g 40°
Well done beef 2,2kg joint / tin 3 6 1/2 S 220 M 180° 12'/500g 45°
Braised beef 2,5 kg pieces / tin 3 5 1/3 S 180 M 140° 120'
Frozen minced steaks pieces / Grid 12 24 S 220 M 210° 15'
Toulouse sausage pieces / Grid 18 36 S 220 S 210° 30'
VEAL:
Veal roast kg / Tin 7 14 1/2 S 180 M 150° 120' 75°
Stuffed rolled veal kg / grid 7 11 1/2 S 220 S/M 210°/150° 15'/90' -/60°
Knuckle 2,5 kg knuckle / tin 3 5 1/2 S 180 M 180° 90' 75°
PORK:
Pork roast kg / tin 6 12 1/2 S 220 M 170° 60' 66°
Pork collar kg / tin 6 12 1/2 S 180 M 150° 120' 75°
Pork leg kg / tin 8 16 1/3 S 180 M 140° 180' 75°
Knuckle 700g knuckle / tin 10 16 1/2 S 180 M 180° 60'
Pork chops pieces / grid 12 24 S 180 S 140° 60' 68°
To Next Page
Loading...
