Frima 112, Manual, Page: 57 / 76

Product Hints Quantity Steps in the cooking process Notes
112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time
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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
The above information is for guidance only. The recipe, food characteristics, filling volume and desired result
may vary according to the size of the unit.
Frozen burgers No need to grease the pan 10 St 5 St 55 St Natural meat /
medium
Entrecôte
Grease the pan after
preheating 8 St 0 St 50 St Natural meat /
dark
Beef pot roast Grease the pan after
preheating 6 kg 0 kg 80 kg Braise meat /
medium Approx. 01:0
Boeuf Bourguignon Grease the pan after
preheating, sear in
/10/0 kg batches, do
not confirm deglazing until
everything has been seared
– thicken at the end 6 kg 50 kg 100 kg Stew / high Approx. 01:5
Carbonade Flamande Grease the pan after
preheating, sear in
/10/0 kg batches
– thicken at the end 6 kg 50 kg 100 kg 0°C 0:10 100°C :00 Approx. 01:0
Boeuf Stroganoff
Grease the pan after
preheating; sear, flambé and
place on one side kg 0 kg 60 kg Natural meat /
high Season cream with paprika
Pot-au-Feu Blanch if necessary 6 kg 50 kg 100 kg Poach meat,
delta T 0°C,
CT 85°C Approx. 01:0, the needle of the CT
probe must be completely in the meat,
use a roasting rack
Escalopes - chops Grease the pan after
preheating 8 St 0 St 5 St Natural meat /
medium
Cordon Bleu, frozen
6 St 5 St 0 St Deep-fried side
dishes 0:06 Wait for the audible signal before each batch,
place CT probe in the oil
Blanquette of veal Thicken at the end of
cooking 6 kg 50 kg 100 kg Poach meat 1:0 Approx. 01:00
Breast of veal 6 kg 5 kg 70 kg Braise meat /
low 1:15 Approx. 00:0
Osso bucco Skim - thicken at the end of
cooking 6 kg 5 kg 70 kg Poach meat 0:55 Approx. 00:5, use a roasting rack
Roast shoulder of veal
Grease the pan after
preheating 6 kg 5 kg 70 kg Braise meat /
low 1:15 Approx. 00:50