Page 17 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
BREAD/PASTRY/DESSERTS
Pizza (tray baked) kg per tray (Ht 40 mm) 2 4 S 220 S 180° 20'
Quiche pieces diam.10cm per tray 15 30 S 220 S 200° 30'
Fresh bread Rolls (50 to 100g) per tray 15 30 S 220 M 165° 30'
Precooked frozen long baguettes pieces per tray 4 8 S 220 M 180° 7'
Small loaf of bread pieces per tray 6 12 S 180 M/S 175°/180° 15/20'
Frozen croissants croissants per tray 8 16 S 180 M 165° 20'
Frozen meat pasties friands per tray 16 24 S 220 S 175° 30'
Vol au vent pieces per tray 28 42 S 180 S 175° 20'
Caramel crème pieces per perforated tin 24 48 V 100 V 85° 35'
Cream puffs / Éclairs pieces per tray 15 30 S 180 S 165° 30'
Sponge cake On tin (Ht 40 mm) S 180 S 160° 30'
Flaky pastry pieces 16 24 S 180 S 175° 30'
Rolled biscuits On tin (Ht 20 or 40 mm) S 180 S 150° 15'
Apple pie pieces per tray 15 30 S 220 S 200° 35'
BANQUETING
Dishes of vegetable and garnishes Cycle 2 in ½ speed and S 130 S/M 120°/135° 2'/3'
Dishes of pasta and rice Injection rate at 50%. S 130 S/M 120°/135° 2'/3'
Dishes of meat slices " S 130 S/M 110°/115° 1'/5'
GN tin of vegetable and garnishes " S 130 M/M 130°/130° 7'/9'
GN tin of rice and pasta " S 130 M/M 125°/125° 6'/9'
GN tin of meat slices " S 130 M/M 115°/110° 5'/8'
Growing chamber (Frozen pâtons) In ½ speed S 28° 30'
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