Bonnet EQUATOR - Page 17

Page 16 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 dish: GN 1/1 GN 2/1
Useful
levels
Mode °C Mode °C Time Core T°
to be
adjusted
VEGETABLE (Continuation)
Frozen green peas kg / perforated tin 2,5 5 S 110 V 100° 7'
Fresh cut carrot kg / perforated tin 2 4 V 100 V 100° 25'
Frozen carrot slices kg / perforated tin 2,5 5 S 100 V 100° 35'
Frozen spinach kg / perforated tin 2,5 5 S 110 V 100° 30'
Chard kg / perforated tin 0,8 1,6 S 110 V 100° 5'
Fennel kg / perforated tin 2 4 V 100 V 100° 20'
Courgette slices kg / perforated tin 0,8 1,6 S 110 V 100° 13'
POTATOES
Boiled potatoes kg / perforated tin 3 6 S 110 V 100° 25'
Roasted potatoes kg / tin 3 6 S 220 S 220° 25'
RICE
(2 volumes of rice/ vol. water)
Rice pilaf kg / tin 1 2 S 180 M 130° 27'
EGGS
Hard-boiled eggs Eggs / perforated tin 40 80 S 110 V 100 10'
Soft-boiled eggs Eggs / perforated tin 40 80 V 100 V 100° 5'
FISH & SHELLFISH
500 to 600g lobster 500 g unit / perforated tin 3 6 S 110 V 100° 8'
Whole fish steamed kg / perforated tin 6 12 1/2 V 100 V/V 95°/78° 20'/- -/70°
Steamed fish filet filets / perforated tin 12 24 V 100 V 90° 10'
Steamed fish steak Pieces / perforated tin 12 24 V 100 V 75° 10'
Steamed mussels kg / tin 2 4 V 100 V 80° 9'
Fish terrine 1.2 kg terrines / grid 4 8 1/2 V 100 V 80° 105' 75°