Bonnet ADVANCIA, Инструкция по эксплуатации

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Page 6 3BE490017NU – 04/19
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2.6.1 CAPACITIES AND COOKING TIMES
DURATION
TEMPERATURE
OR
MODE LOAD PRACTICAL ADVISE
PRODUCTS SA 30 SA 45 SA 50 SA 65 SA 80
Meat (1) Omelette Litres/Eggs 170° 8' 5 / 90 7.5 / 135 9 / 150 12 / 195 15 / 240 Cook flip over
Frozen mince steaks 180° 6' 30 42 50 63 80 Pan fry turn frequently
Sides of pork 180° 12' 15 20 25 31 40 Pan fry open, cover to cook
Fish (1) Fingers 180° 12' 30 42 50 63 80 Pan fry til hot turn leave uncovered
Fillets 210° 7' 16 22 24 33 38 Pan fry without browning, finish uncovered
Vegetables (1) Sauté potatoes 200° 15' 10 kg 15 kg 16 kg 22 kg 26 kg Drain well before cooking
Ratatouille 180° 60' 25 kg 35 kg 39 kg 53 kg 63 kg Brown in several passes
Meat (2)
Pot roast Boiling pan 120' 17 kg 24 kg 26 kg 37 kg 42 kg Blanche, refresh, cook
Poultry Poaching 70' 15 23 25 36 41 Skim whilst cooking
loin “cauti” Poaching 150' 3 4 5 6 8 De-salt whilst cold, blanche, poach
Fish (2) Tuna (steaks) Poaching 30' 18 kg 25 kg 27 kg 38 kg 44 kg Poach au fumet, skim
Green Potatoes Boiling pan 55' 32 kg 44 kg 49 kg 67 kg 80 kg Cook from cold, skim, salt
Vegetables (2) Carrots Poaching 65' 32 kg 44 kg 49 kg 67 kg 80 kg Cook from cold, skim
Green beans Poaching 45' 32 kg 44 kg 49 kg 67 kg 80 kg Poach lid open
Dry Dry beans Boiling pan 90' 19 kg 27 kg 30 kg 41 kg 48 kg Cook from cold
Vegetables (2 Créole rice Poaching 15' 14 kg 19 kg 21 kg 29 kg 40 kg Cook from cold, salted water, refresh
Pasta (2) Refreshed Boiling pan 10' 10 kg 14 kg 15 kg 22 kg 27 kg Poacher, stir, refresh
Not refreshed 85° 10' 10 kg 14 kg 15 kg 22 kg 27 kg Cook, Butter
Soups (2) Potage Boiling pan 55' 50 l 70 l 85 l 106 l 136 l Poach, cook, mix (if necessary)
Bisque Boiling pan 55' 50 l 70 l 85 l 106 l 136 l Poach the carcasses, fold, skim, sieve
Meat (3) Bourguignon 220° 20' 39 kg 53 kg 59 kg 84 kg 95 kg Brown, cook at low temperature
Simmering 150'
Braised beef 220° 20' 31 kg 43 kg 47 kg 68 kg 78 kg Brown with the garniture, cook with lid closed
Simmering 150'
Sauteed poultry 180° 20' 39 kg 53 kg 59 kg 84 kg 95 kg Brown, cook at low temperature
Simmering 60'
Fish (3) Coley (black Pollock) 180° 10' 21 kg 28 kg 31 kg 45 kg 53 kg Brown with the garniture, cook with lid closed
Vegetables (3) Chicory (raw) 180° 6' 19 kg 29 kg 32 kg 42 kg 51 kg Brown, introduce water from above
Braising 30'
Vichy carrots 180° 6' 21 kg 28 kg 31 kg 45 kg 53 kg Sweat, add water, salt
Braising 30'
Pilau rice 180° 6' 14 kg 19 kg 21 kg 29 kg 35 kg Sweat onions. Stir rice. Add 2 times the volume of water
Poaching 20'
(1) Pan fry with a film of oil / (2) Cook in water / (3) Braising