Bonnet EQUATOR - Page 16

Page 15 3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
PREHEATING COOKING
PRODUCT CAPACITY °C
In Kg or pieces per tin: GN 1/1 GN 2/1
Useful
level
Mode °C Mode °C Time Core T°
to be
adjusted
LAMB:
Best end of neck pieces / tin 4 8 S 180 S 150° 25' 60°
Leg 2 kg leg / tin 3 6 1/2 S 220 M 180° 60' 60°
GAME:
Deer loin pieces / tin 6 12 S 180 M 180° 45' 60°
Hare saddle pieces ( 200g) / tin 4 8 S 220 S 210° 25' 60°
CHICKEN/ RABBIT:
Frozen roasted chicken 1.2kg chicken /grid 6 9 1/2 S 220 M/S 140/220° 30/35'
Fresh roasted chicken 1.2kg chicken /grid 6 9 1/2 S 220 S 220° 40'
Chicken breast pieces / tin 12 24 S 110 V/V 100/75 10/12'
Duck breast cutlets / grid 6 12 S 180 M 180° 20'
Roasted duck 1.8 kg duck / tin 4 8 1/3 S 220 S 200° 45'
Roasted rabbit leg pieces / grid 10 20 S 220 S 200° 30'
MISCELLANEOUS
Meat pâté kg / grid 6 12 1/2 S 180 M/S 180°/170° 50°/62°
Lasagnes pieces / tin 18 36 S 180 M/S 180°/220° 25/15'
LOW T° ROASTING (quality cooking)
Roast beef underdone 2.2kg joint / grid 3 6 1/2 S 220 S/V/V 210/70/60° 15'/-/- -/38/52°
Well done roast beef 2.2kg joint / grid 3 6 1/2 S 220 S/V/V 210/70/65° 15'/-/- -/42/55°
Stuffed veal joint kg / grid 6 12 1/2 S 220 S/V 210°/100° 15'/- -/66°
Pork joint kg / tin 6 12 1/2 S 220 M/S 180°/120° 15'/-' -/68°
Leg kg / tin 8 16 1/3 S 180 V/V 100°/80° 50°/70°
Lamb leg 2 kg leg / tin 3 6 1/2 S 220 S/V/V 210/100/70 15'/-/- -/48/60°
VEGETABLES
Fresh cauliflower kg / perforated tin 2,5 5 V 100 V 100° 20'
Frozen cauliflower kg / perforated tin 2,5 5 V 100 V 100° 40'
Fresh French beans kg / perforated tin 1,5 3 V 100 V 100° 25'
Frozen French beans kg / perforated tin 2,5 5 S 110 V 100° 35'
Fresh broccoli kg / perforated tin 1,5 3 V 100 V 100° 20'