38
Examples game, poultry, pastete
Proper Amounts per container
Food Hints container/grid 20 x
2
⁄1
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 40 x
1
⁄
Saddle of venison boned, season well grid or 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
20 mm granite
Venison leg boned, season well grid or
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
65 mm
Shoulder of venison add pieces of lard, marinate 6 5 m m
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Saddle of hare marinate, season grid or 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
20 mm granite
Roast venison braised, use container, 65 mm unperf.
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
ideal for mise-en-place
Pheasant add lard, season, 100 mm
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat 300 °C
Wild duck season, add lard grid or
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
20 mm granite
Quail, partridge vacuum bake grid or
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
pheasant 20 mm granite
Poultry for salads, starters 20, 40 or
3 x 20, 40 5 x 20, 40 5 x 20, 40 10 x 20, 40 10 x 20, 40
65 mm or 65 mm or 65 mm or 65 mm or 65 mm or 65 mm
Turkey possibliy stuff, baste from grid or 2 x
1
⁄1 3 x
1
⁄1 3 x
2
⁄1 6 x
1
⁄1 6 x
2
⁄1
time to time 40 mm unperf.
Goo s e possibliy stuff, season grid or
2 x
1
⁄1 3 x
1
⁄1 3 x
2
⁄1 6 x
1
⁄1 6 x
2
⁄1
40 mm granite
Whole chickens dry, season, tie, grid
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat 300 °C
1/2 Chickens space out evenly on grid, grid
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat 300 °C
Chicken legs season, place on grids, shape, grid
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
preheat 300 °C
Liver pate fill into forms and cover well grid
3 x
1
⁄1
5 x
1
⁄1
5 x
2
⁄1
10 x
1
⁄1
10 x
2
⁄1
Chicken pate fill into forms, flatten grid 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
CT = automatic core temperature (option).
To Next Page
Loading...
Need help?
General
