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3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
LOW TEMPERATURE
Products
Mode
Cooking T°
Approx. time
Red meats
Steam
55°C
6 h to 12 h
White meats
Steam
Veal
72°C
Pork and poultry
77°C
Pork preparations and terrines
Steam
67°C
Fish
2 h to 4 h
Salmon - Tuna
Steam
75°C
White fleshed fish
Steam
80°C
Miscellaneous
1 h to 1 h 30'
Farm produced foie gras
Steam
70°C
Fruit
Steam
90°C
Patatoes
Steam
85°C
NOTE: Medium size pieces of meat (joints, leg of lamb…)
It is possible to diminish significantly the cooking times (2 or 3 times less), for medium sized pieces, and still partly
keep the advantages above, by following:
Products
1
st
phase
COLORATION
2
nd
phase
COOKING
3
rd
phase
COOKING
Blown air
Steam
Steam
Red meats
210°C
70°C till
60°C till
For 15 min
Core T° = 38°C
Core T° = 52°C
White meats
210°C
90°C to
85°C till
For 15 min
Core T° = 60°C
Core T° = 73°C
