Frima 112, Manual, Page: 50 / 76

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Product Hints Quantity Steps in the cooking process Notes
112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time
Product Hints Quantity Steps in the cooking process Notes
112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time
Example: Potato dishes
Boiled potatoes ,5 kg 1 kg 18 kg Potatoes Or jacket potatoes. Insert core temperature
probe
Roast potatoes
Oil and butter ,5 kg 10 kg 15 kg Fried side dishes /
medium Fresh product, – mm thick, rinse off starch
before searing
Frozen fried potatoes 1 kg 5 kg 7,5 kg Deep-fried side
dishes 0:0 Wait for the audible signal before each batch,
place CT probe in the oil
French fries
(precooked) 1 kg 5 kg 7,5 kg Deep-fried side
dishes 0:0 Wait for the audible signal before each batch,
place CT probe in the oil
French fries (frozen)
1 kg 5 kg 7,5 kg Deep-fried side
dishes 0:0 Wait for the audible signal before each batch,
place CT probe in the oil
Croquette potatoes
1 kg 5 kg 7,5 kg Deep-fried side
dishes 0:0 Wait for the audible signal before each batch,
place CT probe in the oil
Potatoes boulangère Sweat onions kg 0 kg 50 kg 150°C 0:0 100°C 0:5 Approx. 00:15, rinse off starch, cover
potatoes with stock
Mashed, fresh Use a rice sieve in order to
drain off the water better.
At the end, replace the
water with milk. kg 50 kg 80 kg 100°C 0:5 90°C 0:05 Approx. 00:10
Mashed, instant Follow the instructions for
use kg 1 kg 18 kg Blancmange /
inst. sauce 0:0
Jacket potatoes
5 kg 0 kg 80 kg Potatoes without
basket CT 9°C, use roasting rack
Potato/carrot mash 50% po 50%
carrots, use a rice sieve in
order to drain off the water
better. At the end, replace
the water with milk and
beat. kg 50 kg 80 kg 100°C 0:5 90°C 0:05 Approx. 00:10