BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2.7 WATER SUPPLY
The water supply is via hot and cold water taps and of one or two spouts to fill the well.
Hot water knob Cold water knob
Red pictogram Blue pictogram
2.8 SOME EXAMPLES OF CAPACITIES AND COOKING TIMES
TIME
TEMPERATURE
LOAD
PRODUCTS
MA110 MA150 MA250
PRATICAL ADVICE
Boiled beef with
vegetables
98° 120 ' 38 kg 50 kg 90 kg Seal, cool, cook
Poultry 80° 70' 38 pieces 50 pieces 90 pieces Skim during cooking.
Veal/Venison 70° 150' 5 pieces 7 pieces 12 pieces Cold de salt, seal. Poach in
savoury broth.
Tuna steaks 85° 30' 38 kg 50 kg 90 kg
Poach in fumet, skim
Potatoes 98° 55' 70 kg 90 kg 160 kg
Cold start, skim, salt
Carrots
98° 65' 70 kg 90 kg 160 kg
Cold start, skim
Green beans
100° 45' 70 kg 90 kg 160 kg
Poach, lid open
Dry beans
90° 90' 42 kg 55 kg 98 kg
Cold start
Creole rice
98° 15' 30 kg 49 kg 70 kg
Warm start, salted water,
cool
98° 10' 23 kg 31 kg 55 kg
Poach, stir, cool
Broth
98° 55' 105 l 138 l 246 l
Poach, cook, mix (if
necessary)
Bisque
80° 55' 105 l 138 l 246 l
Poach ground shells, skim,
strain
Cream dessert 70° 35' 105 l 138 l 246 l Sift, clear, cool tank
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