Rational Combi-Steamer CCD Series - Page 40

40
Examples fish, shell fish
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
⁄
Salmon fillets place in serving dishes, add wine grid or 6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
20 mm unperf.
Turbot possibly add vegetable, 40 mm unperf.
6 x
1
⁄
1 10 x
1
⁄
1 10 x
2
⁄
1 20 x
1
⁄
1 20 x
2
⁄
1
Julienne-bouillon
Halibut salt, pepper, white wine, 40 mm unperf.
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
chopped herbs
Sole, roles season, bouquet poissn etc. 40 mm unperf.
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
(different shapes)
Plaice place the paleunderside on top, 20 mm granit.
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
preheat 300 °C, lightly oil containers
Fried trout season, oil lightly, 20 mm granit.
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat 300 °C
Trout au bleu blend out belly bones, 20 mm or
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
season lightly 40 mm unperf.
Perch Julienne-bouillon 40 mm unperf.
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Mussels wine, grated vegetables 40 or 65 mm 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
perf./unperf.
Shrimps-Dariol cover with a flat container grid
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Frozen Foods:
Fish preheat 300 °C 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
or alu- perf.
Fish in bread preheat 300 °C 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
crumbs or alu perf.
Gratinated fish preheat 300 °C 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
or alu perf.
Cod fillets preheat 300 °C 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
or alu perf.
CT = automatic core temperature (option).