27
Gnocchi alla romana
If regenerated, with probe
1.57 in (40 m m ) pans
in 1.57 in (40 mm ) GN pan
with probe
Rice - pilaf style
with probe (stir rice every 5 - 8')
with probe
Vegetable lasagne
with probe
Baked pasta
with probe
2.56 in (65 m m ) pans,
6.6 lb (3 kg) each
2.56 in (65 m m ) pans,
2.56 in (65 m m ) pans,
11 lb (5 kg) each
Farinaceous dishes
6.6 lb (3 kg) each
Quiche
with probe
Vegetable au gratin
Lasagne
num ber per grid
depends on size
2.56 in (65 m m ) pan,
1.5 litre hot stock per 2.2 lb (1 kg) rice
Stuffed peppers
with probe
1.57 in (40 m m) solid pans
20 pieces per pan
Leeks
check after 10'
1.57 in (40 m m) perforated,
4.4 lb (2 kg) per pan
Mousaka
with probe
0.79 in (20 m m) solid pans
Cabbage shredded
check after 10'
1.57 in (40 m m) perforated,
5.5 lb (2.5 kg) per pan
Cauliflow er
check after 10'
1.57 in (40 m m) perforated,
4.4 lb (2 kg) per pan
Broccoli (fresh)
check after 10'
1.57 in (40 m m) perforated,
3.3 lb (1.5 kg) per pan
Vegetables
0.79 in (20 m m) perforated pans,
3.3 lb (1.5 kg) per pan
Asparagus
check after 10'
Beans (fresh)
check after 10'
Beans (froz en)
check after 10'
1.57 in (40 m m) perforated,
5.5 lb (2.5 kg) per pan
1.57 in (40 m m) perforated,
5.5 lb (2.5 kg) per pan
Din cake
check after 10'
Crème caramel
with cover on, check after 15'
0.79 in (20 mm) solid trays,
2.2 - 6.6 lb (1 - 3 kg) butter on each
1.57 in (40 mm) solid pans, 18 - 24 pieces
per pan. Cover with cling wrap
Desserts
2.56 in (65 mm) solid pans,
24 - 30 portions
Bread and butter pudding
with probe
Fruit crumble
with probe
2.56 in (65 mm) solid
24 - 30 portions per pan
Poached apples and pears
with probe
in vacuum bags with syrup, spice
Cooked on grids
Miscellaneous
0.79°F (20°C) perforated tray, 60 eggs
per tray (tim e depends on soft/hard)
Boiled eggs
place in cold water
Idaho potatoes
with probe
on wire grids, do not stack on top of each
other
Scotch eggs
with probe
double crumb 0.79 in (20 m m) tray,
24 - 30 per tray
