Barazza FIBFT Series, Installation And Use Manual

Page: 23 / 32

23
ART DES GERICHTS
FOOD TYPE
Dauer
Cooking
time
Temperature
Stufe
Level
Luft
Air
Kern
Core
Auflauf /
Flans
P51 Lasagne (0,5 kg)
Lasagne (0.5 kg)
50’ 180°C - 2
P52 Pasteten (0,25 kg)
Pies (0.25 kg)
40’ 200°C - 2
Gemüse /
Vegetables
P31 Bratkartoffeln (0,5 kg)
Roast potatoes (0.5 kg)
60’ 180°C - 2
P32 Gegrilltes Gemüse (0,25 kg)
Grilled vegetables (0.25 kg)
30’ 180°C - 2
P33 Tomaten überbacken (0,5 kg)
Tomatoes au gratin (0.5 kg)
10’ 180°C - 3
Fleisch und Fisch /
Meat and Fish
P21 Huhn (1 kg)
Chicken (1 kg)
60’ 190°C
80-
85°C
2
P22 Schweinebraten (1 kg)
Roast pork (1 kg)
90’ 170°C
80-
85°C
3
P23 Kalbsbraten (1 kg)
Roast veal (1 kg)
100’ 190°C
75-
80°C
2
P24 Lammbraten (1 kg)
Roast lamb (1 kg)
90’ 180°C
75-
80°C
3
P25 Ganzer Fisch (0,5 kg)
Whole fish (0.5 kg)
30’ 180°C - 2
P26 Fisch-Gratin (0,5 kg)
Fish au gratin (0.5 kg)
25’ 180°C - 2
Brot und Pizza /
Bread and Pizza
P11 Hausgemachte Pizza (0,25 kg)
Homemade pizza (0.5 kg)
20’ 230°C - 2
P12 Tiefgekühlte Pizza (0,25 kg)
Frozen pizza (0.5 kg)
20’ 230°C - 2
P13 Brot (1 kg)
Bread (1 kg)
53’
110°C÷
200°C
- 2
Kuchen /
Cakes
P42 Mürbeteigkuchen (0,25 kg)
Tarts (1 kg)
45’ 170°C - 2
P41 Sandkuchen (0,25 kg)
Sponge cake (0.5 kg)
40’ 170°C - 2