Combination mode
44 / 107
Do not place joints too close together to allow even cooking.
Joints with rinds or larger joints should be steamed for approximately 1/3 of the cooking time.
Collect condensate in a container (additional rail) and make the gravy by adding it to the lightly
roasted bones.
Preparing sauces
– Place a solid container on an additional rail.
– Add bones, mirepoix, seasonings to the container and roast under the meat.
– Add the collected stock.
– Braise for the duration of cooking.
– Very concentrated stock for gravies/sauces.
Roulades
are placed in solid GN container, top with hot sauce and cover with container.
Baking
Prepare yeast doughs, flaky pastry, choux pastry on baking and roasting trays.
To Next Page
Loading...
Need help?
General